Rice sensory analysis

The INIAV sensory expert panel initiated their work within TRACE-RICE on February 9th, 16th and March 5th, 6th. The event included the screening of nine selected assessors, aimed at determining their sensory acuity following ISO 8586:2012 and ISO 3972:2011. Our team also welcomed five new assessors, who initiated their training to join the expert panel. Expert sensory assessors are selected and submitted to extensive training to detect and recognize sensory stimuli and become proficient in rice sensory analysis. The final remark of this task is to train this panel for detection of a stimulus for taste, odour, texture and colour and to develop ability for rice sensory perceptions recognition and description.