# Identification of the instrumental quality and the sensory difference between homemade cooked rice and aseptic‐packaged cooked rice

## TL;DR

This study compares homemade and aseptic-packaged cooked rice, finding that aroma differences, especially roasted vs. green/fatty flavors, strongly affect consumer preference.

## Contribution

The study identifies specific flavor compounds influencing aroma quality and suggests ways to improve aseptic-packaged rice's consumer appeal.

## Key findings

- Aroma profile, particularly roasted and sweet flavors, is a key factor in sensory preference for homemade cooked rice.
- Green and fatty flavor compounds negatively impact the aroma quality of aseptic-packaged rice.
- Improving the flavor profile of aseptic-packaged rice by enhancing roasted flavors could increase consumer satisfaction.

## Abstract

Consumers often prefer homemade cooked rice (HMCR), which differs from aseptic‐packaged cooked rice (APCR). This study provides sensory and instrumental data for commercial APCR and discusses physicochemical factors that affect sensory differences in commercial APCR and HMCR. The color revealed that yellowness and redness were influenced by rice embryos. Additionally, the poor appearance preference was associated with low grain wholesomeness, with a strong negative correlation between grain wholesomeness and appearance quality in cooked rice. The textural properties varied among samples, but there were no significant differences in texture preference. A major difference between HMCR and APCR was observed in the aroma profile. HMCR exhibited excellent aroma preference, particularly in terms of roasted and sweet flavors, which were key factors in aroma preferences. However, the presence of green and fatty flavor compounds negatively impacted the aroma quality. Conversely, roasted flavor compounds such as 2‐methoxy‐4‐vinylphenol positively contributed to the aroma quality of cooked rice. To improve consumer preference for APCR, efforts should focus on reducing green and fatty flavors while enhancing roasted flavors. By adjusting the flavor profile, the aroma quality of APCR can be enhanced, leading to greater consumer satisfaction.

The aroma profile was an important factor in sensory properties between commercial and homemade cooked rice. The roasted flavor had a positive effect and the green and fatty flavor had a negative effect on the aroma quality of cooked rice. If the desired flavor can be added, it is expected that the consumer preference for aseptically packaged rice will improve.