Additional fried 8-OH-DPAT chemical structure rice samples (cooked however MAPS-processed) were stored at -31 °C and were used since the control. Arbitrarily selected trays of each type of rice had been analyzed at 1, 4, and 6 months of storage space. Aroma, appearance, taste/flavor, surface, mouthfeel, and aftertaste had been assessed by a semitrained sensory panel with rate-all-that-apply questions. The sort of rice therapy (MAPS or control) notably impacted sensory characteristics (P less then 0.05), with firm texture feature regarding the egg becoming more intense in the MAPS-rice compared to the control. In addition, storage time affected the senemitrained panel and RATA concerns whenever characterizing sensory changes during storage space.