Search results for "FLAVOR"
showing 10 items of 360 documents
Impact of Destroying the Structure of Model Gels on Volatile Release
2007
International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin
2011
Abstract The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green character…
Leptonic Flavor-changing Z0 Decays in SU(2)xU(1) Theories with Right- handed Neutrinos
1993
We analyze possible lepton-flavor-violating decays of the $Z^0$ particle in a minimal extension of the Standard Model, in which one right-handed neutral field for each family has been introduced. Such rare leptonic decays are induced by Majorana neutrinos at the first electroweak loop level and are generally not suppressed by the ordinary "see-saw" mechanism. In particular, we find that experimental bounds on branching ratios of the order of $10^{-5}-10^{-6}$ attainable at $LEP$ may impose constraints on lepton-flavor-mixing parameters and the masses of the heavy Majorana neutrinos.
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …
Study of the polysemic term of minerality in wine: Segmentation of consumers based on their textual responses to an open-ended survey
2016
International audience; Over the past 20 years, the word "minerality" has been increasingly used in the description of wines. However, a precise definition of the concept of minerality appears to be inexistent, and no consensual meaning, even among wine professionals, can be identified. Although this word usage seems to spread out from wine professionals to consumers, research on what consumers assume about minerality is scarce. This paper aims to study the various concepts about minerality held-by consumers by using an open-ended questionnaire.A total of 1697 French-speaking consumers responded to an, online survey and their free answers were analysed using statistical textual methods. The…
Search for the charged lepton flavor violating decay J/ψ→eτ
2021
A search for the charged lepton flavor violating decay J/ψ→e±τ∓ with τ∓→π∓π0ντ is performed with about 10×109 J/ψ events collected with the BESIII detector at the BEPCII. No significant signal is observed, and an upper limit is set on the branching fraction B(J/ψ→e±τ∓)<7.5×10−8 at the 90% confidence level. This improves the previously published limit by two orders of magnitude.
Determining Factors and Critical Periods in the Formation of Eating Habits: Results from the Habeat Project
2016
Un article correspondant à cette présentation devrait paraître en 2017 dans Annals of Nutrition and Metabolism.Un article correspondant à cette présentation devrait paraître en 2017 dans Annals of Nutrition and Metabolism.; Eating habits form early during childhood and are likely to track until the beginning of adulthood. Thus, understanding the formation of eating habits is important. In the HabEat* project we focused on the development of preferences for vegetables since they are the less liked foods for children. Based on the analyses of data from different European cohorts, HabEat found that breast milk may facilitate the consumption of vegetables in later childhood. HabEat found some e…
Measurement of the flavour composition of dijet events in pp collisions at √s = 7 TeV with the ATLAS detector
2013
This paper describes a measurement of the flavour composition of dijet events produced in pp collisions at s√=7~TeVs=7~TeV using the ATLAS detector. The measurement uses the full 2010 data sample, corresponding to an integrated luminosity of 39 pb−1. Six possible combinations of light, charm and bottom jets are identified in the dijet events, where the jet flavour is defined by the presence of bottom, charm or solely light flavour hadrons in the jet. Kinematic variables, based on the properties of displaced decay vertices and optimised for jet flavour identification, are used in a multidimensional template fit to measure the fractions of these dijet flavour states as functions of the leadin…
Updated Search for the Flavor-Changing Neutral-Current Decay D^0 \to {\mu} + {\mu}-
2010
We report on a search for the flavor-changing neutral-current decay D0 \to {\mu}+ {\mu}- in pp collisions at \surd s = 1.96 TeV using 360 pb-1 of integrated luminosity collected by the CDF II detector at the Fermilab Tevatron collider. A displaced vertex trigger selects long-lived D0 candidates in the {\mu}+ {\mu}-, {\pi}+{\pi}-, and K-{\pi}+ decay modes. We use the Cabibbo-favored D0 \to K-{\pi}+ channel to optimize the selection criteria in an unbiased manner, and the kinematically similar D0 \to{\pi}+ {\pi}- channel for normalization. We set an upper limit on the branching fraction (D0 --> {\mu}+ {\mu}-) < 2.1 E-7 (3.0 E-7) at the 90% (95%) confidence level.