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As of today, aroma of rice is measured by an expert sensory panel and they assign scores like ‘+’, ‘++’, ‘+++’ and ‘NA’ for mild, medium, strong and non aromatic varieties of rice respectively. This method of human panel testing is very subjective with numerous problems like inaccuracy, non-repeatability and it is laborious and time consuming also. On the other hand, the analytical instruments, which...
Classification of rice is carried out by human experts in the industry and apart from other attributes like grain size, elongation ratio, aroma plays a significant role in the classification process. On the basis of aroma, the rice samples are manually categorized as strongly aromatic, moderately aromatic, slightly aromatic and non aromatic. Instrumental evaluation of aroma of rice is much needed...
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