Preference mapping of domestic/imported Jasmine rice for U.S.-Asian consumers

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2420-2431

  Suwansri, S ^a   Meullenet, J F ^b   Hankins, J A ^b   Griffin, K ^b  

^a NARESUAN UNIVERSITY   (Thailand)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Asian consumers; Descriptive sensory analysis; Jasmine rice; Preference mapping

Indexed keywords

JASMINUM;

EID: 0036689302     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09564.x     Document Type: Article

References (19)

1. Cooked rice aroma and 2-acetyl-1-pyrroline
2. Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell
3. Rice external preference mapping for Asian consumers living in the United States
4. Inheritance of aroma in 6 rice cultivars
5. The U.S. aromatic rice market: Results of an Asian-American household test