SENSORY EVALUATION OF RICE GRAINS: CURRENT METHODOLOGICAL APPROACHES AND THEIR EXPERIMENTAL SIGNIFICANCE

Abstract

Sensory evaluation plays a crucial role in determining the organoleptic attributes of rice, including appearance, aroma, flavor, and texture, which are key factors influencing consumer preference, acceptance, and market value. This review provides an overview of contemporary approaches used for rice sensory assessment, encompassing traditional human sensory panels alongside emerging instrumental and technology-driven methods, such as gas chromatography (GC), electronic nose systems, texture profile analysis (TPA), and artificial intelligence (AI)-based analytical tools. It further discusses the significance of well-trained sensory panels, standardized evaluation procedures, and the integration of sensory data into rice breeding programs, variety registration, and quality management systems. By examining global advancements and practices, this review underscores the essential role of sensory profiling in the development of rice cultivars that achieve a balance between agronomic performance, quality attributes, and changing consumer expectations