Search results for " flavor"
showing 10 items of 74 documents
How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages
2010
; The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal p…
Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration
2019
International audience
Review : Compounds involved in the flavor of surface mold-ripened cheeses : Origins and properties
1996
Abstract Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which results from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.
Aroma release with atmospheric pressure chemical ionization (APCI-) and proton transfer reaction (PTR-) mass spectrometry: competition and quantitati…
2009
Search for low-energy neutrinos from astrophysical sources with Borexino
2019
We report on searches for neutrinos and antineutrinos from astrophysical sources performed with the Borexino detector at the Laboratori Nazionali del Gran Sasso in Italy. Electron antineutrinos ($\bar{\nu}_e$) are detected in an organic liquid scintillator through the inverse $\beta$-decay reaction. In the present work we set model-independent upper limits in the energy range 1.8-16.8 MeV on neutrino fluxes from unknown sources that improve our previous results, on average, by a factor 2.5. Using the same data set, we first obtain experimental constraints on the diffuse supernova $\bar{\nu}_e$ fluxes in the previously unexplored region below 8 MeV. A search for $\bar{\nu}_e$ in the solar ne…
Probing the origin of ultra-high-energy cosmic rays with neutrinos in the EeV energy range using the Pierre Auger Observatory
2019
Neutrinos with energies above 1017 eV are detectable with the Surface Detector Array of the Pierre Auger Observatory. The identification is efficiently performed for neutrinos of all flavors interacting in the atmosphere at large zenith angles, as well as for Earth-skimming τ neutrinos with nearly tangential trajectories relative to the Earth. No neutrino candidates were found in ∼ 14.7 years of data taken up to 31 August 2018. This leads to restrictive upper bounds on their flux. The 90% C.L. single-flavor limit to the diffuse flux of ultra-high-energy neutrinos with an Eν -2 spectrum in the energy range 1.0 × 1017 eV -2.5 × 1019 eV is E2 dNν/dEν < 4.4 × 10-9 GeV cm-2 s-1 sr-1, placing str…
First real–time detection of solar pp neutrinos by Borexino
2014
International audience; Solar neutrinos have been pivotal to the discovery of neutrino flavour oscillations and are a unique tool to probe the reactions that keep the Sun shine. Although most of solar neutrino components have been directly measured, the neutrinos emitted by the keystone pp reaction, in which two protons fuse to make a deuteron, have so far eluded direct detection. The Borexino experiment, an ultra-pure liquid scintillator detector running at the Laboratori Nazionali del Gran Sasso in Italy, has now filled the gap, providing the first direct real time measurement of pp neutrinos and of the solar neutrino luminosity.
The Large Hadron–Electron Collider at the HL-LHC
2021
The Large Hadron-Electron Collider (LHeC) is designed to move the field of deep inelastic scattering (DIS) to the energy and intensity frontier of particle physics. Exploiting energy-recovery technology, it collides a novel, intense electron beam with a proton or ion beam from the High-Luminosity Large Hadron Collider (HL-LHC). The accelerator and interaction region are designed for concurrent electron-proton and proton-proton operations. This report represents an update to the LHeC's conceptual design report (CDR), published in 2012. It comprises new results on the parton structure of the proton and heavier nuclei, QCD dynamics, and electroweak and top-quark physics. It is shown how the LH…
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices
2016
Abstract The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica (OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or added with TWEEN ® 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples were stored under passive atmosphere at 5 ± 1 °C for 3, 5, 7 and 12 days. At each storage period, visual quality and flavor score, pectin content, ascorbic acid and the microbiological characteristics were measured together with CO 2 and O 2 content in the packages. Kiwifruit slices coated only with mucilage or with mucilage plus Tween 20, showed a significant higher firmness…
Observation of the rare B(s)(0) + decay from the combined analysis of CMS and LHCb data.
2015
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported licence.-- et al.