Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets

Abstract

There is a steady demand for imported basmati and jasmine rice in the United States. Rice varieties that can be domestically produced and compete with these imports have been developed from basmati, jasmine, and other aromatic germplasm sources. This study evaluated differences among eight U.S. aromatic varieties and imported basmati and jasmine samples. Basmati market types (Aromatic se2, Sierra, Dellmati, and Dellrose) and jasmine market types (JES, Jasmine 85, Jazzman, and Charleston Gold) grown in Arkansas and Texas were evaluated for descriptive flavors, apparent amylose, protein, and lipid contents, pasting profile, alkali spreading value, volatiles, grain color, grain dimensions, and agronomic traits. Seven natural flavor attributes and six volatiles differentiated the varieties within the jasmine and basmati classes along with several physicochemical traits, such as pasting profiles, grain dimensions, and grain color. U.S. varieties developed for either the basmati or jasmine market all had a flavor profile and 2‐acetyl‐1‐pyrroline levels that were similar to imported jasmine. Although U.S. rice breeders have made significant progress in developing aromatic rice varieties that are photoperiod insensitive and well adapted for production in the southern United States, there are opportunities for additional improvements to more effectively compete with basmati and jasmine imports.