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Search for Heavy Neutral Leptons in Events with Three Charged Leptons in Proton-Proton Collisions at sqrt[s]=13 TeV

Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.

Phys Rev Lett, 2018 Jun 01;120(22):221801.
PMID: 29906166 DOI: 10.1103/PhysRevLett.120.221801

A search for a heavy neutral lepton N of Majorana nature decaying into a W boson and a charged lepton is performed using the CMS detector at the LHC. The targeted signature consists of three prompt charged leptons in any flavor combination of electrons and muons. The data were collected in proton-proton collisions at a center-of-mass energy of 13 TeV, with an integrated luminosity of 35.9 fb^{-1}. The search is performed in the N mass range between 1 GeV and 1.2 TeV. The data are found to be consistent with the expected standard model background. Upper limits are set on the values of |V_{eN}|^{2} and |V_{μN}|^{2}, where V_{ℓN} is the matrix element describing the mixing of N with the standard model neutrino of flavor ℓ. These are the first direct limits for N masses above 500 GeV and the first limits obtained at a hadron collider for N masses below 40 GeV.

Matched MeSH terms: Taste
Elliptic Flow of Charm and Strange Hadrons in High-Multiplicity p+Pb Collisions at sqrt[s_{NN}]=8.16 TeV

Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.

Phys Rev Lett, 2018 Aug 24;121(8):082301.
PMID: 30192601 DOI: 10.1103/PhysRevLett.121.082301

The elliptic azimuthal anisotropy coefficient (v_{2}) is measured for charm (D^{0}) and strange (K_{S}^{0}, Λ, Ξ^{-}, and Ω^{-}) hadrons, using a data sample of p+Pb collisions collected by the CMS experiment, at a nucleon-nucleon center-of-mass energy of sqrt[s_{NN}]=8.16 TeV. A significant positive v_{2} signal from long-range azimuthal correlations is observed for all particle species in high-multiplicity p+Pb collisions. The measurement represents the first observation of possible long-range collectivity for open heavy flavor hadrons in small systems. The results suggest that charm quarks have a smaller v_{2} than the lighter quarks, probably reflecting a weaker collective behavior. This effect is not seen in the larger PbPb collision system at sqrt[s_{NN}]=5.02 TeV, also presented.

Matched MeSH terms: Taste
Fulltext UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice

Mohd-Hanif H, Shamsudin R, Adzahan NM

Food Sci Biotechnol, 2016;25(Suppl 1):63-67.
PMID: 30263487 DOI: 10.1007/s10068-016-0099-2

Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm2 to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm2. A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.

Matched MeSH terms: Taste
Fulltext Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry M, Yusof YA, Al-Awaadh AM, Rahman RA, Chin NL, Mousa E, et al.

Foods, 2019 Feb 06;8(2).
PMID: 30736332 DOI: 10.3390/foods8020061

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.

Matched MeSH terms: Taste
Fulltext Design and development of processing apparatus for young coconuts

Muhamad Hellmy Hussin

Pertanika Journal of Science & Technology, 2018;26(4):2031-2044.
MyJurnal

As we know, drinking young coconut water and eating the tender meat give many benefit
to the body for its nutritious value rather than its taste; but do we realize that it requires a
dangerous tasks in processing it. The process of trimming requires skills which only can
be obtained by those who run the work daily. Thus, a portable apparatus which has the
capabilities of reducing the hazardous tasks and fasten the time consumed for processing
the young coconut fruit has been proposed and developed. The development of the product
begins with collecting and analyzing the data of 30 young coconut fruits. Then, it is followed
by designing the whole product at main and component level. The conceptual design is
done initially using freehand sketching technique. Next, the 3D solid modeling relies
totally on the CATIA V5R19 software. Finally, a complete details drawing is produced
using CAD software. In this work, the design focuses on the blade slicing and punch bit
head to reduce the hazardous tasks during processing of the young coconut. The blade is
designed to allow the slicing movement to be maneuvered during the husk removal process.
Meanwhile, the puncher has replaced the usage of chopper in creating an opening at the top
of the endocarp. Thus, the device developed will reduce the hazardous task by eliminating
the chopping process and replacing it with the slicing process. Therefore, the tendency to
get caught in accidental injury during the chopping process can be significantly reduced.

Matched MeSH terms: Taste
Fulltext The efficacy of combined coatings of chitosan and cinnamic acid on tomatoes

Mior Azmai, W. N. S., Abdul Latif, N. S., Md Zain, N.

International Food Research Journal, 2018;25(102):185-194.
MyJurnal

Tomatoes require appropriate environment to stay sturdy due to earlier decay process. Deterioration causes short shelf life of tomatoes with unfavourable quality, resulting in potential rejection by customers. The objective of the study is to observe the effect of combined coatings of chitosan (Ch) and cinnamic acid (CA) in extending the tomato shelf life. Layer by layer coating of chitosan prior to the cinnamic acid (single coating for each) were applied on fresh graded tomato at two maturity stages; breaker and turning. Twelve days observations at ambient temperature with three-day intervals were recorded. Combined coating of chitosan and cinnamic acid were expected to influence firmness, TSS value, hue angle and weight loss. Results showed that a combined coating of 1.0% Ch + 3 mM CA has significant increament at breaker stage to firmness (8.26 N), hue angle (60.42%) and weight loss value (6.51%) compared to untreated tomato whereas for turning stage, the results showed there were no significant different in all parameters observed except the changes of fruit sweetness (TSS). 1.0% Ch + 4 mM CA show highest TSS value, 3.48% indicating 21% difference than untreated tomato (3.27%). Cinnamic acid helped chitosan in improving coating ability by serving better barrier from pathogen and oxidative gas penetration to prevent earlier spoilage problem.

Matched MeSH terms: Taste
Fulltext Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan

Kuan, C.H., Ahmad, S. H., Son, R., Yap, E. S. P., Zamri, M. Z., Shukor, N. I. A., et al.

International Food Research Journal, 2015;22(5):1864-1869.
MyJurnal

A good temperature management, such as precooling and cold storage, can delay deterioration of fresh produce. In this study, different forced-air precooling times were applied on Musa AAA Berangan to investigate the influence of forced-air precooling time on the changes of quality attributes and consumer acceptance. The banana was subjected to forced-air precooling treatment (5 ± 1°C) for 0, 14, 50, and 120 min and then stored in a cold room (13 ± 1°C) for 2 weeks. Then, all the fruits were transferred to a ripening room (25 ± 2°C) and initiated to ripen with ethylene gas. Quality attributes analyses and sensory evaluations were conducted when the fruits reached maturity index 5. Quality parameters, such as soluble solids concentration, titratable acidity, pulp firmness, and peel colour, showed no significant differences when fruits were precooled at different times. Blackening of peel as a result of chilling injury occurred in fruits treated with forced-air precooling for 50 and 120 min. This blackening significantly influenced consumer acceptance, although it did not affect the pulp colour and taste.

Matched MeSH terms: Taste
Fulltext Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide

Farah, D.M.H., Zaibunnisa, A.H., Misnawi

International Food Research Journal, 2012;19(4):1355-1359.
MyJurnal

Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide. The roasting conditions used were temperatures in the range of 110⁰C to 160⁰C and time ranging from 15 min to 40 min. Roasting conditions significantly (p

Matched MeSH terms: Taste
Fulltext Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients

Nyam, K.L., Lau, M., Tan, C.P.

Malays J Nutr, 2013;19(1):99-109.
MyJurnal

Introduction: The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. Methods: Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory evaluation of the prepared bread samples for such attributes as appearance, aroma, flavour, texture and overall acceptability was undertaken. The physical properties of the bread samples, including dough expansion, loaf volume, crumb colour and bread texture, were determined. Proximate analysis and determination of antioxidant activity of the bread samples were also conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/ 100 g dry weight and 69.38%, respectively, which were higher than those of pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total dietary fibre, total phenolic compound and DPPH radical scavenging activity in breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were higher than the values in control bread. Conclusion: Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.

Matched MeSH terms: Taste
Fulltext Some physico-chemical qualities and acceptability of fermented curry paste

Abolhassani, Y, Khan, M.A., Salam, A.B, Ghasem, M.

International Food Research Journal, 2009;16(4):581-588.
MyJurnal

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation
on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fermented and ordinary curry pastes. Rapid pH drop was observed in inoculated sample with Lb. plantarum presenting better performance than the Lb. bulgaricus. Titratable acidity increased significantly (p0.05) in most of the attributes of
original recipe and fermented curry paste except for color and sweetness. In summary, this study showed fermented curry paste with Lb. plantarum and Lb. bulgaricus exhibited new sensory attributes encouraging acceptability by consumers.

Matched MeSH terms: Taste
Fulltext Consumers' knowledge and perception towards Melicope ptelefolia (Daun Tenggek Burung): a preliminary qualitative study

Ab. Karim, M.S., Nasouddin, S.S., Othman, M., Mohd Adzahan, N., Hussin, S.R., Khozirah, S.

International Food Research Journal, 2011;18(4):1481-1488.
MyJurnal

Melicope ptelefolia (MP) is one of the alternative herbal resources which have a great potential to be marketed worldwide. Because of its exploratory nature, this study used qualitative research methodology, which is natural and highly interpretive in order to gain consumer insights. This preliminary qualitative study used an in-depth personal interview approach for data collection. Informants for this study were 30 regular consumers of MP, aged from 18 years old and above. From the findings, it is reported that MP had a slightly bitter taste, crunchy young leaves, pungent, and lemon-lime aroma. In terms of its physical characteristics, it is said that MP has trifoliate, green, thick, broad leaves and has small white and greenish flowers. Respondents have varying levels of awareness and knowledge regarding MP but most of them believed that medicinal products can be produced from this herb. Respondents also stressed the importance of scientific research to properly develop MP into medicinal products and turn it into alternative treatment that has commercial values in the market.

Matched MeSH terms: Taste
Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation

Yang J, Lu J, Zhu Q, Tao Y, Zhu Q, Guo C, et al.

J Biosci Bioeng, 2021 Aug;132(2):161-166.
PMID: 33972168 DOI: 10.1016/j.jbiosc.2020.12.016

As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.

Matched MeSH terms: Taste
Fulltext Cross-cultural differences in crossmodal correspondences between basic tastes and visual features

Wan X, Woods AT, van den Bosch JJ, McKenzie KJ, Velasco C, Spence C

Front Psychol, 2014;5:1365.
PMID: 25538643 DOI: 10.3389/fpsyg.2014.01365

We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic taste terms (bitter, salty, sour, sweet, and umami). A total of 452 participants from China, India, Malaysia, and the USA viewed color patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colors/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the color white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colors, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in the present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences.

Matched MeSH terms: Taste
Fulltext Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

Choi KH, Min JY, Ganesan P, Bae IH, Kwak HS

Asian-Australas J Anim Sci, 2015 Jan;28(1):120-6.
PMID: 25557683 DOI: 10.5713/ajas.14.0056

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.

Matched MeSH terms: Taste
A review of smell and taste dysfunction in COVID-19 patients

Wong DKC, Gendeh HS, Thong HK, Lum SG, Gendeh BS, Saim A, et al.

Med J Malaysia, 2020 09;75(5):574-581.
PMID: 32918429

INTRODUCTION: Multiple anecdotal reports suggest that smell and taste loss were early subclinical symptoms of COVID-19 patients. The objective of this review was to identify the incidence of smell and taste dysfunction in COVID-19, determine the onset of their symptoms and the risk factors of anosmia, hyposmia, ageusia or dysgeusia for COVID-19 infection.
METHODS: We searched the PubMed and Google Scholar on 15th May 2020, with search terms including SARS-COV-2, coronavirus, COVID-19, hyposmia, anosmia, ageusia and dysgeusia. The articles included were cross sectional studies, observational studies and retrospective or prospective audits, letters to editor and short communications that included a study of a cohort of patients. Case reports, case-series and interventional studies were excluded.
DISCUSSION: A total of 16 studies were selected. Incidence of smell and taste dysfunction was higher in Europe (34 to 86%), North America (19 to 71%) and the Middle East (36 to 98%) when compared to the Asian cohorts (11 to 15%) in COVID-19 positive patients. Incidence of smell and taste dysfunction in COVID-19 negative patients was low in comparison (12 to 27%). Total incidence of smell and taste dysfunction from COVID-19 positive and negative patients from seven studies was 20% and 10% respectively. Symptoms may appear just before, concomitantly, or immediately after the onset of the usual symptoms. Occurs predominantly in females. When occurring immediately after the onset of the usual symptoms, the median time of onset was 3.3 to 4.4 days. Symptoms persist for a period of seven to 14 days. Patients with smell and taste dysfunction were reported to have a six to ten-fold odds of having COVID-19.
CONCLUSION: Smell and taste dysfunction has a high incidence in Europe, North America, and the Middle East. The incidence was lower in the Asia region. It is a strong risk factor for COVID-19. It may be the only symptom and should be added to the list of symptoms when screening for COVID- 19.

Matched MeSH terms: Taste Disorders/epidemiology*; Taste Disorders/virology
Fulltext Characterization of oral disintegrating film containing donepezil for Alzheimer disease

Liew KB, Tan YT, Peh KK

AAPS PharmSciTech, 2012 Mar;13(1):134-42.
PMID: 22167416 DOI: 10.1208/s12249-011-9729-4

The aim of this study was to develop a taste-masked oral disintegrating film (ODF) containing donepezil, with fast disintegration time and suitable mechanical strength, for the treatment of Alzheimer's disease. Hydroxypropyl methylcellulose, corn starch, polyethylene glycol, lactose monohydrate and crosspovidone served as the hydrophilic polymeric bases of the ODF. The uniformity, in vitro disintegration time, drug release and the folding endurance of the ODF were examined. The in vitro results showed that 80% of donepezil hydrochloride was released within 5 minutes with mean disintegration time of 44 seconds. The result of the film flexibility test showed that the number of folding time to crack the film was 40 times, an indication of sufficient mechanical property for patient use. A single-dose, fasting, four-period, eight-treatment, double-blind study involving 16 healthy adult volunteers was performed to evaluate the in situ disintegration time and palatability of ODF. Five parameters, namely taste, aftertaste, mouthfeel, ease of handling and acceptance were evaluated. The mean in situ disintegration time of ODF was 49 seconds. ODF containing 7 mg of sucralose were more superior than saccharin and aspartame in terms of taste, aftertaste, mouthfeel and acceptance. Furthermore, the ODF was stable for at least 6 months when stored at 40°C and 75% relative humidity.

Matched MeSH terms: Taste/drug effects; Taste/physiology*
The clinical effects of Synsepalum dulcificum: a review

Swamy KB, Hadi SA, Sekaran M, Pichika MR

J Med Food, 2014 Nov;17(11):1165-9.
PMID: 25314134 DOI: 10.1089/jmf.2013.3084

Synsepalum dulcificum or the "miracle fruit" is well known for its taste-modifying ability. The aim of this review was to assess the published medically beneficial as well as potential characteristics of this fruit. A search in three databases, including PubMed, ScienceDirect, and Google Scholar, was made with appropriate keywords. The resulting articles were screened in different stages based on the title, abstract, and content. A total of nine articles were included in this review. This review summarized the findings of previously published studies on the effects of miracle fruit. The main studied characteristic of the fruit was its effect on the taste receptors, resulting in the sweet sensation when substances with acidic content were ingested. This effect was shown to be related to a glycoprotein called "miraculin." Other beneficial characteristics of this fruit were its antioxidant and anticancer abilities that are due to the various amides existing in the miracle fruit. Apart from the above, the other observed effect of this fruit was its antidiabetic effect that was tested in rats. Further studies should be conducted to establish the findings. The miracle fruit can be a healthy additive due to its unique characteristics, including sour taste sensation modification as well as its antioxidant and antidiabetic effects.

Matched MeSH terms: Taste; Taste Buds/drug effects*
Search for Evidence of the Type-III Seesaw Mechanism in Multilepton Final States in Proton-Proton Collisions at sqrt[s]=13 TeV

Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.

Phys Rev Lett, 2017 Dec 01;119(22):221802.
PMID: 29286783 DOI: 10.1103/PhysRevLett.119.221802

A search for a signal consistent with the type-III seesaw mechanism in events with three or more electrons or muons is presented. The data sample consists of proton-proton collisions at sqrt[s]=13 TeV collected by the CMS experiment at the LHC in 2016 and corresponds to an integrated luminosity of 35.9 fb^{-1}. Selection criteria based on the number of leptons and the invariant mass of oppositely charged lepton pairs are used to distinguish the signal from the standard model background. The observations are consistent with the expectations from standard model processes. The results are used to place limits on the production of heavy fermions of the type-III seesaw model as a function of the branching ratio to each lepton flavor. In the scenario of equal branching fractions to each lepton flavor, heavy fermions with masses below 840 GeV are excluded. This is the most sensitive probe to date of the type-III seesaw mechanism.

Matched MeSH terms: Taste
Fulltext Chinese steamed bread fortified with green banana flour

Loong, C.Y.L., Wong, C.Y.H.

Food Research, 2018;2(4):320-330.
MyJurnal

Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
foods in general, have poorer sensory properties affecting consumer acceptability. The aim
of this study was to examine the adjustment of water content from the original formulation
and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
CSB. Wheat flour as control was substituted with 15% BF varied by addition
of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
preference ranking of CSB were conducted. Results showed no significant differences
(p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
increase (p

Matched MeSH terms: Taste
Fulltext Dataset of the first de novo transcriptome assembly of the arillode of Baccaurea motleyana

Matra DD, Ritonga AW, Natawijaya A, Poerwanto R, Sobir, Widodo WD, et al.

Data Brief, 2019 Feb;22:332-335.
PMID: 30596128 DOI: 10.1016/j.dib.2018.12.031

Baccaurea motleyana Müll. Arg. (rambai) is one of the underutilized fruit natives to Indonesia, Thailand, and Malaya Peninsula and it is mostly cultivated in Java island (Lim, 2012) [1]. The edible part of fruits is white and reddish arillodes in which having sweet to acid-sweet tastes. However, nucleotide as well as transcriptome information of this species is still scarce, no information has been deposited in GenBank. In this data article, we performed for the first time of de novo assembly of transcriptome using paired-end Illumina technology. The assembled contigs were constructed using Trinity and after filtering and clustering, produced 37,077 contigs. The contig ranged 201-4972 bp and N50 has 696 bp. The contig was annotated with several database such as SwissProt, TrEMBL, nr and nt NCBI databases. The raw reads were deposited in DDBJ with DRA numbers, DRA007358. The assembled contigs of transcriptome are deposited in the DDBJ TSA with accession number, IADP01000001-IADP01037077 and also can be accessed at http://rujakbase.id.

Matched MeSH terms: Taste

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