Chemical, Physical, Textural and Sensory Evaluation on Italian Rice Varieties
C. Simonelli, L. Galassi, M. Cormegna, P. Bianchi
Universal Journal of Agricultural Research · DOI
Read original publicationItaly's national rice authority characterizes ten varieties (Carnaroli, Arborio, Vialone Nano...) through chemistry, texture, and sensory profiling — the first systematic sensory evaluation of Italian rice, revealing three groups by amylose content.
These are our reading notes and analysis. The original work belongs to its authors and publisher.
Ten Italian Varieties
Aiace, Arborio, Baldo, Carnaroli, Gange (aromatic), Loto, Sant'Andrea, Selenio, Thaibonnet, Vialone Nano — classified by EU regulation and analyzed by Ente Nazionale Risi with 11 trained sensory judges.
Three Groups by Amylose
High amylose (>24%) — Aiace, Thaibonnet, Gange: firm, fluffy, separated grains. Gange uniquely aromatic with popcorn and peanut flavor.
Low amylose (10-19%) — Arborio, Selenio, Baldo, Loto, Sant'Andrea: soft, sticky, cohesive. Loto and Sant'Andrea highest adhesiveness.
Medium amylose (20-24%) — Carnaroli, Vialone Nano: balanced hardness and stickiness — the ideal risotto profile.
Key Correlation
Strong agreement between instrumental texture (hardness/stickiness) and sensory perception (chewiness/adhesiveness). The Ranghino formula (cooking time = gel-time x 0.80) from 1966 remains a global standard.
Why It Matters
Provides the data model for Italian rice quality. Carnaroli and Vialone Nano's medium-amylose profile explains their culinary superiority for risotto. The sensory cards produced represent a tool for quality differentiation applicable to Italy's 180+ registered varieties.