Search results for "flavour"
showing 10 items of 310 documents
New methods of evaluation of the flavor composition in e+ e- annihilation by double hemisphere tagging at LEP / SLC energies
1995
Two new methods are proposed to extract the flavour contents of the events produced at LEP/SLC, together with the classification matrix of a tagging by hemispheres. By utilising the tagging obtained in both hemispheres, the efficiencies, backgrounds and flavour compositions are directly obtained by fitting the data. A minimal dependence on modelling and a consistent treatment of systematic errors are achieved by applying these methods. The choice of the tagging algorithm is irrelevant in the methods, provided that similar efficiencies are reached. As an example, a multivariate analysis technique combining the tracking information given by a microvertex detector has been applied to extract t…
Connecting neutrino physics with dark matter
2014
The origin of neutrino masses and the nature of dark matter are two of the most pressing open questions of the modern astro-particle physics. We consider here the possibility that these two problems are related, and review some theoretical scenarios which offer common solutions. A simple possibility is that the dark matter particle emerges in minimal realizations of the see-saw mechanism, like in the majoron and sterile neutrino scenarios. We present the theoretical motivation for both models and discuss their phenomenology, confronting the predictions of these scenarios with cosmological and astrophysical observations. Finally, we discuss the possibility that the stability of dark matter o…
Working group report: Neutrino physics
2009
This is the report of the neutrino physics working group at WHEPP-X. We summarize the problems selected and discussed at the workshop and the papers which have resulted subsequently.
Potential Off-Flavour Compounds from Chloro-Bleaching of Pulp and Chlorodisinfection of Water
1983
Chlorobleaching of pulp is the most important source of organochlorine pollutants in the Finnish aquatic ecosystems. Similar types of pollutants are formed during chlorodisinfection of water. The model compound approach employed in our laboratory has revealed the structures and amounts of pollutants formed and has made the interpretation and assay of individual organochlorine compounds in the environment possible. Tainting of fish near chlorination plants is frequently observed. Especially chlorinated phenols and anisoles (microbial metabolites of the former) are chlorination products which are known to have a strong odour and taste at very low concentrations. Other chlorinated products, wh…
Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release
2010
Abstract Flavour loss strongly affects food quality. In order to decrease flavour changes during food conservation, different strategies could be used. Aroma compound encapsulation allows the protection of food flavour from loss and degradative reactions, like oxidation. Edible films could be an encapsulation matrix: in the case of emulsified film, lipid globules incorporated can act as carriers of active molecules, such as aroma compounds. Edible films prepared from ι-carrageenans are interesting for good mechanical and gas barrier properties. The aim of this study was to encapsulate different aroma compounds in an ι-carrageenan emulsion based edible film. Release of ten aroma compounds wa…
Aroma behaviour during steam cooking within a potato starch-based model matrix.
2012
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properti…
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)
2017
The main aim of this research was to investigate the biopreservative effects of lemon essential oil (EO) micro-emulsions on salted sardines. The experimental design included two experimental trials, SR1 and SR2 carried out with 25 ml of lemon EO micro-emulsion at 0.3 and 1.0% (v/v), respectively, and a control trial performed without EO addition. Chemical analyses on salted sardines inoculated with the EOs clearly showed a substantial persistence of several volatile organic compounds (VOCs) belonging to groups of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpene hydrocarbons derived from EOs during the entire period of ripening. In particular, the molecules mostly represen…
Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars.
2010
BACKGROUND: In order to reach good fruit quality, apricots require a balance of sugars and acids as well as a strong apricot aroma. In this study, fruit quality of early, intermediate and late apricot cultivars was evaluated by measuring physical, chemical and olfactory attributes. Multivariate analysis of quality and aroma attributes was used to identify groups of similar cultivars and association with ripening season. RESULTS: Physical, chemical and aromatic attributes showed great variation amongcultivars but no relation to ripening season. Aromatic profiles (34 volatiles) of fruit tissues indicated qualitative and quantitative differences among cultivars. Ninfa and Mandorlon were riches…
Interaction between flavour compounds and beta-lactoglobulin: approach by NMR and 2D/3D-QSAR studies of ligands
2004
author cannot archive publisher's version/PDF; International audience; Interactions between flavour compounds and beta-lactoglobulin (BLG) have been the subject of several studies, but there are no unanimous binding site explanations. In our laboratory, interactions between BLG, and two flavour compounds, beta-ionone and gamma-decalactone, were studied by 2D-NMR spectroscopy. It appears that several amino acids affected by binding of gamma-decalactone are buried in the central cavity, whereas binding of beta-ionone affects amino acids located in a groove near the outer surface of the protein. 2D/3D-QSAR studies were performed using QSAR+ module of Cerius2 and Catalyst. The QSAR equation pr…
MEASUREMENT OF ALPHA(S) FROM SCALING VIOLATIONS IN FRAGMENTATION FUNCTIONS IN E(+)E(-) ANNIHILATION
1995
A study of scaling violations in fragmentation functions performed by the ALEPH collaboration at LEP is presented. Data samples enriched in uds, c, b and gluon jets, respectively, together with measurements of the longitudinal and transverse inclusive cross sections are used to extract the fragmentation function for the gluon and for each flavour. The measurements are compared to data from experiments at energies between 22 GeV and 91 GeV and scaling violations consistent with QCD predictions are observed. From this, a measurement of the strong coupling constant alpha(s) (M(z)) = 0.126 +/- 0.009 is obtained.