Search results for "flavour"
showing 10 items of 310 documents
Search for anomalous heavy-flavor quark production in association with W bosons.
2004
We present a search for anomalous production of heavy-flavor quark jets in association with a W boson at the Fermilab Tevatron ppbar Collider. This search is conducted through an examination of the exclusive jet spectrum of W+jets final states in which the heavy-flavor quark content has been enhanced by requiring at least one tagged jet in an event. Jets are tagged by the combined use of two algorithms, one based on semileptonic decays of b/c hadrons, and the other on their lifetimes. We compare data in e+jets (164 pb-1) and mu+jets (145 pb-1) channels, collected with the D0 detector at sqrt{s}=1.96 TeV, to expectations from the standard model, and set upper limits on anomalous production o…
Heavy quark flavour dependence of multiparticle production in QCD jets
2010
After inserting the heavy quark mass dependence into QCD partonic evolution equations, we determine the mean charged hadron multiplicity and second multiplicity correlators of jets produced in high energy collisions. We thereby extend the so-called dead cone effect to the phenomenology of multiparticle production in QCD jets and find that the average multiplicity of heavy-quark initiated jets decreases significantly as compared to the massless case, even taking into account the weak decay products of the leading primary quark. We emphasize the relevance of our study as a complementary check of b-tagging techniques at hadron colliders like the Tevatron and the LHC.
Determination of the energetic value of fruit and milk-based beverages through partial-least-squares attenuated total reflectance-Fourier transform i…
2005
Abstract The estimation of important nutritional parameters, such as carbohydrates content and energetic value (calories) in commercially available fruit juice and flavour milk shakes has been made by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) using a partial-least-square (PLS) calibration approach. A highly heterogeneous population of 65 samples obtained from the Spanish market, covering fruit juices, flavour milk shakes and milk-added fruit juices was used. The spectral range and the size of the calibration set for building the PLS model have been evaluated. Considering a calibration set comprised of 27 samples, selected via hierarchical cluster analys…
Flavors and their interaction with food structure
2007
International audience
Studies by SPME-GC/MS on aroma compounds of sixteen different apricot (Prunus armeniaca L.) cultivars
2007
Dialysis of flavour compounds: Yields of extraction on model solution
1993
The extraction of 58 flavour compounds by Nafion membrane dialysis was studied using a model solution. Reproducibility and yield of the method were investigated. The coefficient of variation of the extraction yield was less than 15% for 48 of the 58 compounds tested. When the number of carbon atoms increased, the extraction yield fell to zero for compounds with more than ten carbon atoms. Flavour compounds with a cyclic structure showed a better diffusion rate through the membrane than other compounds with the same number of carbon atoms. The extraction yield seems to be correlated mainly to the hydrophobicity of the molecule. The use of the method for quantitative analysis was studied. Ext…
Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production
2021
The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer qual…
The role of saliva in aroma release and perception
2017
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…