Microbial populations, sensory, and volatile compounds profiling of local cooked rice

• Main Authors: Nur-Shahera, Mohammad Sabri, Nor Ainy, Mahyudin, Muhammad Shirwan, Abdullah Sani, Han, Ming Gan *, Chong, Kah Hui, Padmanabhan, Kousalya, Shan, Jiang, Nor Khaizura, Mahmub Ab Rashid
• Format: Article
• Published: Oxford University Press 2024
• Subjects: QD Chemistry; TD Environmental technology. Sanitary engineering
• Online Access: http://eprints.sunway.edu.my/2572/; https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyad065/7469338

Objectives This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2, and 3 (D0, D1, D2, and D3) for the determination of specific spoilage organisms (SSOs). Materials and M...