Search results for " flavor."
showing 10 items of 74 documents
Multimodal interactions
2016
Revue; International audience; Introduction A central sensory characteristic of food is its flavor, which, most of the time, confers to a given food product its identity and typicality, and thus contribute to its liking (Prescott, 2015). Flavor has been defined as a sensory percept induced by food or beverage tasting. This holistic perception is constructed through the functional integration of information transmitted by the chemical senses: olfaction, gustation, and oral and nasal somatosensory inputs (Thomas-Danguin, 2009). Flavor may be influenced by other nonchemical sensory inputs such as texture, sound, or color (Spence, 2013). The functional integration of information transmitted by …
Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.
2014
The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artifici…
Search for neutral MSSM Higgs bosons at LEP
2006
The four LEP collaborations, ALEPH, DELPHI, L3 and OPAL, have searched for the neutral Higgs bosons which are predicted by the Minimal Supersymmetric Standard Model (MSSM). The data of the four collaborations are statistically combined and examined for their consistency with the background hypothesis and with a possible Higgs boson signal. The combined LEP data show no significant excess of events which would indicate the production of Higgs bosons. The search results are used to set upper bounds on the cross-sections of various Higgs-like event topologies. The results are interpreted within the MSSM in a number of "benchmark" models, including CP-conserving and CP-violating scenarios. Thes…
Angular analysis of charged and neutral B → Kμ + μ − decays
2014
The angular distributions of the rare decays B → K+µ+µ- and B0 → K0 <inf>a</inf>Sμ+μ- are studied with data corresponding to 3 fb-1 of integrated luminosity, collected in proton-proton collisions at 7 and 8TeV centre-of-mass energies with the LHCb detector. The angular distribution is described by two parameters, FH and the forward-backward asymmetry of the dimuon system AFB, which are determined in bins of the dimuon mass squared. The parameter F<inf>H</inf> is a measure of the contribution from (pseudo)scalar and tensor amplitudes to the decay width. The measurements of A<inf>FB</inf> and F<inf>H</inf> reported here are the most precise to d…
Measurement of CP asymmetry in Bs0 → Ds ∓K± decays
2014
Journal of high energy physics 2018(3), 59 (2018). doi:10.1007/JHEP03(2018)059
The Belle II Physics Book
2019
cd. autorów: L. Cao48,‡, G. Caria145,‡, G. Casarosa57,‡, C. Cecchi56,‡,D. Cˇ ervenkov10,‡,M.-C. Chang22,‡, P. Chang92,‡, R. Cheaib146,‡, V. Chekelian83,‡, Y. Chen154,‡, B. G. Cheon28,‡, K. Chilikin77,‡, K. Cho70,‡, J. Choi14,‡, S.-K. Choi27,‡, S. Choudhury35,‡, D. Cinabro170,‡, L. M. Cremaldi146,‡, D. Cuesta47,‡, S. Cunliffe16,‡, N. Dash33,‡, E. de la Cruz Burelo9,‡, E. de Lucia52,‡, G. De Nardo54,‡, †Editor. ‡Belle II Collaborator. §Theory or external contributing author. M. De Nuccio16,‡, G. De Pietro59,‡, A. De Yta Hernandez9,‡, B. Deschamps129,‡, M. Destefanis60,‡, S. Dey116,‡, F.Di Capua54,‡, S.Di Carlo75,‡, J. Dingfelder129,‡, Z. Doležal10,‡, I. Domínguez Jiménez125,‡, T.V. Dong30,26,…
Search for CP violation using T-odd correlations in D-0 -> K+K-pi(+)pi(-) decays
2014
A search for $CP$ violation using $T$-odd correlations is performed using the four-body $D^0 \to K^+K^-\pi^+\pi^-$ decay, selected from semileptonic $B$ decays. The data sample corresponds to integrated luminosities of $1.0\,\text{fb}^{-1}$ and $2.0\,\text{fb}^{-1}$ recorded at the centre-of-mass energies of 7 TeV and 8 TeV, respectively. The $CP$-violating asymmetry $a_{CP}^{T\text{-odd}}$ is measured to be $(0.18\pm 0.29\text{(stat)}\pm 0.04\text{(syst)})\%$. Searches for $CP$ violation in different regions of phase space of the four-body decay, and as a function of the $D^0$ decay time, are also presented. No significant deviation from the $CP$ conservation hypothesis is found.
Production of sulfur flavors by ten strains of Geotrichum candidum
1999
ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…
Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros const…
2010
The analysis of the volatile constituents of “Vastedda della valle del Belice”, a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using t…
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
1993
Abstract Volatile compounds produced by Penicillium camemberti Thom in a milk culture medium were identified using gas chromatography coupled with mass spectrometry. Volatile compounds were mainly methyl ketones and their corresponding secondary alcohols, fatty acids, and the alcohols 3-methylbutanol, 2-methylpropanol, 3-octanol, and 1-octen-3-ol. Comparison of 10 strains of P. camemberti Thom resulted in their being grouped into 6 aromatic strain groups, This grouping seems to be useful for the selection of strains for cheese making.