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Sensory profile of cooked rice and consumer preferences

Martin Jean François, Rousset Akrim S., Pons Brigitte, Rousseau F.. 1997. Sensory profile of cooked rice and consumer preferences. In : International Symposium on Rice Quality. Montpellier : CIRAD-CA, 11 p. International Symposium on Rice Quality, Nottingham, Royaume-Uni, 24 November 1997/27 November 1997.

Paper without proceedings
Full text not available from this repository.

Autre titre : Profil sensoriel du riz cuit et préférences des consommateurs

Abstract : 240 consumers from 3 French towns were invited to the laboratory. Thee raw-milled and 3 parboiled rices were presented simultaneously. The consumers were asked about their preference and invited to mention the weak and strong points of each rice. Four distinct clusters of consumer were formed from differences in their preferences: for the aromatic rice, for the raw-milled rices, for the parboiled rices or for the most conventional rices. The weak and strong points gave the information we required to know the sensory salient characteristics which were liked and the defects of rices. (Résumé d'auteur)

Mots-clés Agrovoc : riz, Cuisson, Comportement du consommateur, Enquête auprès des consommateurs, Qualité

Classification Agris : Q04 - Food composition

Auteurs et affiliations

  • Martin Jean François
  • Rousset Akrim S.
  • Pons Brigitte, CIRAD-CA-LABORATOIRE DE TECHNOLOGIE DES CEREALES (FRA)
  • Rousseau F.

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/390063/)

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