Search results for "Flavor"
showing 10 items of 360 documents
Kinetic study of the release of aroma compounds in different model food systems
2007
Abstract Kinetics of release as a function of time from different model food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37 °C for four flavour compounds. Carbohydrate matrix and complex matrix were elaborated to have a similar rheological behaviour. Flavour compounds belonging to the strawberry flavour note were chosen: a homologous series of ethyl esters (C4, C6 and C8) and a ketone (C5). The influence of the nature of flavour compounds on the kinetics of release was studied. On the other hand, the influence of the composition of the matrix on the kinetics of release was pointed out. Fr…
Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
2005
Abstract The microencapsulation of d -limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starc…
Flavour: From food to perception
2016
Revue; This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily …
Impact of training on beer flavor perception and description: Are trained and untrained subjects really different?
2001
This study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer-training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms' efficiency shows that wh…
Search for lepton-flavor-violating decays of the Z boson into a τ lepton and a light lepton with the ATLAS detector
2018
Direct searches for lepton flavor violation in decays of the Z boson with the ATLAS detector at the LHC are presented. Decays of the Z boson into an electron or muon and a hadronically decaying r l ...
Characteristics of the diffuse astrophysical electron and Tau neutrino flux with six years of IceCube high energy cascade data
2020
We report on the first measurement of the astrophysical neutrino flux using particle showers (cascades) in IceCube data from 2010-2015. Assuming standard oscillations, the astrophysical neutrinos in this dedicated cascade sample are dominated (∼90%) by electron and tau flavors. The flux, observed in the sensitive energy range from 16 TeV to 2.6 PeV, is consistent with a single power-law model as expected from Fermi-type acceleration of high energy particles at astrophysical sources. We find the flux spectral index to be γ=2.53±0.07 and a flux normalization for each neutrino flavor of φastro=1.66-0.27+0.25 at E0=100 TeV, in agreement with IceCube's complementary muon neutrino results and wit…
Search for flavor changing neutral currents in decays of top quarks
2011
We present a search for flavor changing neutral currents in decays of top quarks. The analysis is based on a search for ttbar -> l'null + jets (l, l' = e, mu) final states using 4.1 fb^-1 of integrated luminosity of ppbar collisions at sqrt(s) = 1.96 TeV. We extract limits on the branching ratio B(t -> Zq) (q = u, c quarks), assuming anomalous tuZ or tcZ couplings. We do not observe any sign of such anomalous coupling and set a limit of B < 3.2% at 95% C.L.
Fruit quality and flavor compounds before and after commercial harvest of the late-ripening ‘Fairtime’ peach cultivar
2007
ABSTRACT In this work quality of tree ripe and commercial ripe ‘Fairtime’ peach fruit was evaluated during fruit maturation and storage. Quality parameters and volatile fraction were monitored at intervals of 7-15 days from pit hardening until 10 days after commercial harvest and after 7, 17 and 24 days of refrigeration. In fruit on the tree, weight increased quadratically, diameter and peel color increased linearly, whereas flesh firmness decreased linearly. Soluble solids (SS) reached maximum levels at commercial harvest, whereas acidity started declining after commercial harvest. In the peel, esters and alcohols showed opposite trends. In the flesh, alcohols decreased quadratically and d…
Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy
2018
International audience; Free radical theory of aging hypothesizes that oxygen-derived radicals are responsible for the storage-related flavor instability in wine. In an optimal situation, a balanced-distribution exists between oxidants and antioxidants among wines intrinsic/extrinsic metabolites. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct (POBN-1-HER) formation in wines initiated via the Fenton reaction, a novel tool based on EPR spin trapping methodology was developed to quantify wines resistance against oxidation. Antioxidant capacities of wines were evaluated according to POBN-1-HER maximum signal intensity (Imax POBN-1-HER) and rate formation (r(POBN-1-HER)) kinetic p…
Evidence of regional differences in chlorine perception by consumers: sensitivity differences or habituation?
2014
Chlorinous flavors are a leading cause of customers9 dissatisfaction with drinking water. Potential differences in chlorine perception were investigated by conducting sensory testing experiments in France and Spain to assess consumers9 sensory sensitivity (chlorine flavor detection threshold and supra-threshold intensity) as well as their liking of and acceptability for chlorinated solutions. In both countries, two groups of panelists were constituted based on their water drinking habits (tap vs. bottled water). Chlorine flavor detection threshold was found to vary depending on countries (0.17 mg/L Cl 2 in France and 0.56 mg/L Cl 2 in Spain). Taking into account that mean flavor detection t…