Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes

ABSTRACT Presently, rice cultivars are categorized according to grain dimensions, amylose content, and alkali spreading value (gelatinization temperature type). Categorization of rice cultivars based on total sensory impact is needed. This work endeavors to divide world rices into groups based on amylose, protein, flavor, and texture properties. Ninety-one rice samples representing 79 different cultivars and seven growing locations were separated into seven groups with Ward's Cluster Analysis. Cluster 1 included a third of the rice samples and had cultivars with a large diversity of grain shapes and amylose contents. Mean attribute scores for this cluster were near the grand mean for the collective rice samples for nearly every sensory attribute. Cluster 2 included conventional U.S. short- and medium-grain cultivars. Cluster 3 included conventional U.S. medium cultivars that were produced in Louisiana. Mean sensory scores for this cluster characterized these cultivars as having relatively undesirable flav...