Table 2 Path analysis between chemical compositions, RVA profiles and taste value of milled rice.

From: Physiological and biochemical mechanisms of taste decrease in high tasting japonica rice under warming at growth stages

The optimal regression equation

R2

P

Independent variable

Direct path coefficient

Indirect path coefficient

x1

x2

x3

y = 114.014–2.96x1 − 0.996x2 + 0.003x3

0.82

< 0.01

x1

− 0.656

–

− 0.042

− 0.114

x2

− 0.318

− 0.087

–

− 0.092

x3

0.176

0.424

0.166

–

  1. Taking taste value of milled rice as dependent variable, chemical compositions and RVA profiles were used as independent variables. x1, protein content of milled rice; x2, amylose content of milled rice; x3, breakdown (BD) value of milled rice.
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