Cereal Chem. 81(3):384–388 An extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water-like, sour taste, hay-like musty, and alf...

In this report, we describe the amino acid metabolism and amino acid dependency of the dairy bacterium Streptococcus thermophilus LMG18311 and compare them with those of two other characterized lactic acid bacteria, Lactococcus lactis and Lactobacillus plantarum. Through the construction of a genome-scale metabolic model of S. thermophilus, the metabolic differences between the three bacteria w...

Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage....

Volatile esters contribute important floral and fruity sensory properties to wine. Numerous factors influence the biosynthesis and hydrolysis of esters throughout yeast fermentation; however, methods to monitor the dynamic changes in ester production that occur during winemaking processes are limited. In this study, we showed that solid phase microextraction (SPME), a rapid, solventless samplin...

Low fat (LF) cheddar cheese develops flavor during aging uncharacteristic of full fat (FF) cheese, such as rosey and burnt/brothy flavors and bitter taste. Our objective was to determine if this is a function of differences in salt-in-moisture (S/M) content. Full fat and LF curd was made (in triplicate) using 700 kg of milk and salted to produce cheese with S/M typical of LF cheese. Half the cu...

Flavonoids play an important role in the grain color and flavor of rice. Since their characterization in maize, the flavonoid biosynthetic genes have been extensively studied in grape, Arabidopsis, and Petunia. However, we are still a long way from understanding the molecular features and mechanisms underlying the flavonoid biosynthetic pathway. The present study was undertaken to understand th...