Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging immunity enhancement functions. This study confirmed that L-lactic acid malic were the main organic acids in rice-acid. Low-temperature rice-acid samples produced enterprises had highest signal intensity of sour taste. The total content free amin...

Chao is a typical Indonesian dish from Pangkep Regency that relatively unknown to the general public. made fermented fish, which subsequently with rice. has properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. communities typically use chao as seasoning, condiment ingredient, or side dish. Due product's attractive features, resemble stale food, make it le...

The importance of volatile organic compounds for functioning of microbes is receiving increased research attention. However, to date very little is known on how inter-specific bacterial interactions effect volatiles production as most studies have been focused on volatiles produced by monocultures of well-described bacterial genera. In this study we aimed to understand how inter-specific bacter...

This study aimed to investigate the effect of select spices and herbs added cooked rice in growth Bacillus cereus. The results showed actual role as food flavoring ingredients rather than acting a preservative agent. Herbs extracts were before after cooking process, then observed differences cereus growth. From all herb extract used, clove was most effective one against B. It provided good zone...

The response of male and female Small Hive Beetle (SHB), Aethina tumida, to air-borne volatiles from adult worker bees, (Apis mellifera), pollen, unripe honey, beeswax, wax by-products (“slumgum”), and bee brood, was investigated in olfactometric and flight-tunnel choice bioassays. In both bioassay systems, males and females responded strongly to the volatiles from worker bees, freshly collecte...

Pineapple rind is a by-product of the pineapple processing industry and contains nutrients and other compounds which must be utilized as a bioresource for socio-economic benefits while preventing the potential problems of improper agroindustrial biomass disposal methods. Pleurotus ostreatus is an edible oyster mushroom with medicinal properties and can be cultivated on various agroindustrial bi...

Grape (Vitis vinifera) produces a variety of secondary metabolites, which can enhance nutrients and flavor in fruit wine. Uridine diphosphate-glycosyltransferases (UGTs) are primarily responsible for the availability metabolites by glycosylation modification. Here, total 228 putative UGTs were identified V. vinifera, VvUGTs clustered into 15 groups (A to O) unevenly distributed on 18 chromosome...

Irradiated meats produced more volatiles and higher 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated regardless of animal species. Irradiation not only produced many new volatiles not found in nonirradiated meats but also increased the amounts of some volatiles found in nonirradiated meats. The amounts of volatiles in aerobically packaged irradiated meats decreased with stor...

The white-backed planthopper, Sogatella furcifera, a notorious rice pest in Asia, employs host plant volatiles as cues for host location. In insects, odor detection is mediated by two types of olfactory receptors: odorant receptors (ORs) and ionotropic receptors (IRs). In this study, we identified 63 SfurORs and 14 SfurIRs in S. furcifera based on sequences obtained from the head transcriptome ...