Glutinous Rice’s (Oryza Sativavar. Glutinosa) Sensory Identification Usedprincipal Component Analysis And Consumer’sGroup Identification Via Hierarchical Cluster Analysis

Abstract

The aims of this study were to identify glutinous rice (Oryza sativavar. glutinosa) and to identify consumer group base on
their liking on glutinous rice. Five glutinous rice sampleswere harvested in difference district in Kalasin province, Thailand.
All rice samples have been the code T1-T5.(T1 was rice from north districts group. T2 was rice from west districts group. T3
has been general identification guarantee from Department of Intellectual Property, Thailand (GI rice). T4 was rice from
south districts group. T5 was rice from east districts group).Principal component analysis was usedto investigate the
sensory characteristics. Hierarchical cluster analysis was used to investigate consumer group base on their liking. Glutinous
rice was soaked in water (water: rice ratio is 2:1) for 6 hours and then steam at 100ºC for 45 min and sensory
attributeswere identified follow repertory grids method by sensory panel. Whiteness, rice odor, sweetness, hardness,
softness and stickiness were identified. Sensory mapping can be approaches to identify sensory characteristics of
fiveglutinous rice samples such as T3 has more softness, whiteness, high rice odor and stickiness than the others. T1 has
the highest hardness and T5 has highest sweetness.Cluster analysis can be identified into three group base on their liking.
The first and the second consumers’ group have more liking GI glutinous rice sample than the other. However, the third
has more liking for T4 sample than the others. Both sensory mapping and Cluster analysis results also showed sensory
characteristics that the large consumers group preference.