Table 2.

An overview of literature data on the sensory analysis of cooked rice.

Reference	Rice Varieties	Tasters	Sensory Characteristics	Overall Quality
Lee et al. [47]	24 rice cultivars	14 trained members	–	Samkwang was the best EQ cultivar, followed by Ilpum, Gopum, Koshihikari, and Cheongpum. Te least favored cultivars were Namil, followed by Samnam and Palgong.
Buenafe et al. [51]	5 classes of the benchmark varieties	5 males and females from India	Appearance, elongation, tenderness on touching, cohesiveness, tenderness on chewing, taste, and aroma.	Classes A and E were deemed the most acceptable varieties with an overall acceptability of 3.9 and 4.0, respectively, out of 5.
Mane et al. [52]	LsiBFf, LWF, LBFf, IBFf, IWF	120 consumers	Grain color, grain size, broken grains, whole grains, pasty texture, heterogeneous size, medium grains, easy to digest, hard texture, good taste, fine grains, too many impurities, too small grains, soft texture, fragrant, white color, overcooked, sticky texture, well-cooked, old aftertaste, scattered, typical rice odor, clean, good for ceeb, beautiful, and dirty white.	(LWF and IWF) > LBFf > IBFf > LsiBFf
Mao et al. [53]	RILs (n = 101) and BILs (n = 48) constructed using cv. Toyonishiki (TSI)/cv. Qishanzhan (QSZ) and TSI/QSZ//TSI	20 panelists	Odor, appearance structure, palatability, taste, and texture of cold rice.	TSI > BILs > RILs > QSZ
Tao et al. [54]	11 rice cultivars	5 males and 5 females, all from China and all resident in Brisbane, Australia, for at least one year	Stickiness, roughness, hardness, cohesiveness, toothpack, dryness, and residual rice.	Hom Mali, IR 65598-112-2, and Bengal scored higher for preference, whereas IR45427-2B-2-2B-1-1, Vandana and Topaz had low scores of eating quality.
Park et al. [55]	Hwayeong, and Wandoaengmi6, were crossed to develop a recombinant inbred lines (RILs) population	adult 7–15 panelists	Appearance, glossiness, aroma, stickiness, eating taste, hardness, and overall eating quality.	Wandoaengmi6 was the best.
Han et al. [56]	Bengal, Cypress, Cocodrie, and Francis	7 trained panelists	Manual stickiness, initial cohesion, adhesion to lips, hardness, cohesiveness, cohesiveness of mass, roughness of mass, toothpull, number of chews, residual film, and toothpack.	–
Hu et al. [57]	Zhongzheyou 8	–	Color, luster, grain integrity, viscosity, elasticity, hardness, taste, and cold rice texture.	Rice edible quality had significant decrease after being stored two years.