The volume of water is a key variable affecting texture and flavor attributes of cooked rice with a significant influence on consumer preference. The aim of this study was to determine the attributes driving consumer preference for rice cooked with different water-to-rice ratios. Descriptive analysis (DA) methodology was employed to profile aromatic white Jasmine rice and a consumer study was run to determine preference for water-to-rice ratios. A DA panel (n = 12) evaluated ten aroma, four taste and flavor, three texture, and six appearance attributes for aromatic white Jasmine rice cooked with four water-to-rice ratios (1.125:1, 1.5:1, 1.875:1, and 2.25:1). Rice consumers (n = 117) evaluated preferences of the same aromatic white Jasmine rice cooked with the aforementioned water-to-rice ratios. DA results revealed floral aroma, firmness, chewiness, coarseness, stickiness/cohesiveness, and fluffiness were significantly influenced by an increasing water-to-rice ratio. There was no significant effect of water-to-rice ratios on consumer preferences (χ2 (3, 117) = 1.17; P = 0.76). Consumers were grouped into three clusters with similar preference patterns using agglomerative hierarchical clustering. External preference mapping techniques run on each consumer cluster determined the water-to-rice ratios 1.125:1 and 1.875:1 as having the largest appeal to heavy consumers of rice, split by preferences for fluffy or sticky cooked rice. The water-to-rice ratio 1.5:1 was not dominated by any single attribute or group of attributes, appealing to less frequent rice consumers. Therefore, the water-to-rice ratios 1.125:1, 1.5:1, and 1.875:1 should satisfy the broadest groups of Australian rice consumers. PRACTICAL APPLICATION: Rice, a high volume commodity can be cooked using a variety of methods and volumes of water. The findings of this research will help manufacturers market water-to-rice ratios, assisting consumers in identifying cooked rice for which they have a preference.

中文翻译：

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熟香白茉莉香米不同水米比的偏好映射

水的体积是影响米饭质地和风味属性的关键变量，对消费者的偏好有显着影响。本研究的目的是确定驱动消费者偏好以不同水米比烹制的大米的属性。描述性分析 (DA) 方法被用来描述芳香的白色茉莉花米，并进行了一项消费者研究以确定对水米比例的偏好。DA 小组（n = 12）评估了以四种水米比（1.125:1、1.5:1、1.875:1）烹制的芳香白色茉莉香米的十种香气、四种味道和风味、三种质地和六种外观属性。 , 和 2.25:1)。大米消费者（n = 117）评估了使用上述水米比烹制的相同芳香白色茉莉香米的偏好。DA 结果显示花香、紧实度、咀嚼性、粗糙性、粘性/内聚性和蓬松度受水米比增加的显着影响。水米比对消费者偏好没有显着影响（χ2 (3, 117) = 1.17；P = 0.76）。使用凝聚层次聚类将消费者分为具有相似偏好模式的三个集群。在每个消费者群上运行的外部偏好映射技术确定水米比 1.125:1 和 1.875:1 对大米的重度消费者具有最大的吸引力，按对松软或粘稠米饭的偏好划分。水米比 1.5:1 不受任何单一属性或属性组的支配，吸引了不太频繁的大米消费者。因此，水米比为 1.125:1、1.5:1 和 1.875：1 应满足最广泛的澳大利亚大米消费者群体。实际应用：大米是一种大容量商品，可以使用各种方法和水量来烹饪。这项研究的结果将帮助制造商营销水米比，帮助消费者识别他们喜欢的米饭。