[{"id": 420413, "created": "2024-07-04T05:04:25.222892", "project_id": 204, "task_id": 464086, "user_id": 298, "user_ip": null, "finish_time": "2024-07-04T05:21:59.310498", "timeout": null, "calibration": null, "external_uid": null, "media_url": null, "info": {"answer": "Lactic acids, flavour-generating components (e.g., acetaldehyde), ethanol and carbon dioxide are all by-products of fermentation and contribute to the organoleptic properties of kefir [35].", "data_id": "ebf32e6c2bb80847e3a83dbfa944577e", "category": "food_drinks", "question": "What is the composition of fermented foods?", "answer_URLs": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/", "answer_type": "cant_find", "input_query": "What is the composition of fermented rice?", "is_reliable": "very_reliable", "edited_answer": "Lactic acids, flavour-generating components (e.g., acetaldehyde), ethanol and carbon dioxide are all by-products of fermentation and contribute to the organoleptic properties of kefir [35].", "question_type": "good", "location_related": "yes"}}, {"id": 422374, "created": "2024-07-06T09:54:44.657434", "project_id": 204, "task_id": 464086, "user_id": 295, "user_ip": null, "finish_time": "2024-07-06T09:54:47.343268", "timeout": null, "calibration": null, "external_uid": null, "media_url": null, "info": {"answer": "Lactic acids, flavour-generating components (e.g., acetaldehyde), ethanol and carbon dioxide are all by-products of fermentation and contribute to the organoleptic properties of kefir [35].", "data_id": "ebf32e6c2bb80847e3a83dbfa944577e", "category": "food_drinks", "question": "What is the composition of fermented foods?", "answer_URLs": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/", "answer_type": "correct", "input_query": "What is the composition of fermented rice?", "is_reliable": "very_reliable", "edited_answer": "Lactic acids, flavour-generating components (e.g., acetaldehyde), ethanol and carbon dioxide are all by-products of fermentation and contribute to the organoleptic properties of kefir [35].", "question_type": "good", "location_related": "yes"}}, {"id": 424964, "created": "2024-07-07T09:03:51.459622", "project_id": 204, "task_id": 464086, "user_id": 294, "user_ip": null, "finish_time": "2024-07-07T09:06:12.942037", "timeout": null, "calibration": null, "external_uid": null, "media_url": null, "info": {"answer": "Lactic acids, flavour-generating components (e.g., acetaldehyde), ethanol and carbon dioxide are all by-products of fermentation and contribute to the organoleptic properties of kefir [35].", "data_id": "ebf32e6c2bb80847e3a83dbfa944577e", "category": "food_drinks", "question": "What is the composition of fermented foods?", "answer_URLs": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/", "answer_type": "partial", "input_query": "What is the composition of fermented rice?", "is_reliable": "very_reliable", "edited_answer": "Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action.There are two main methods through which foods are fermented. Firstly, foods can be fermented naturally, often referred to as \u201cwild ferments\u201d or \u201cspontaneous ferments\u201d, whereby the microorganisms are present naturally in the raw food or processing environment, for example sauerkraut, kimchi, and certain fermented soy products. Secondly, foods can be fermented via the addition of starter cultures, known as \u201cculture-dependent ferments\u201d, for example kefir, kombucha and natto [2]. One method of performing a culture-dependent ferment is \u201cbackslopping\u201d, in which a small amount of a previously fermented batch is added to the raw food, for example sourdough bread [1]. Starters used to initiate fermentation can be either natural (e.g., backslopping), or selected commercial starters to standardize the organoleptic characteristics of the final product \nLactic acids, flavour-generating components (e.g., acetaldehyde), ethanol and carbon dioxide are all by-products of fermentation and contribute to the organoleptic properties of kefir [35].", "question_type": "good", "location_related": "yes"}}]