WorldWideScience

Sample records for additives flavourings processing

  1. Identification of flavour additives in tobacco products to develop a flavour library

    Science.gov (United States)

    Krüsemann, Erna JZ; Visser, Wouter F; Cremers, Johannes WJM; Pennings, Jeroen LA; Talhout, Reinskje

    2018-01-01

    Objectives This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Methods Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. Results GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. Conclusions We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. PMID:28190004

  2. Identification of flavour additives in tobacco products to develop a flavour library.

    Science.gov (United States)

    Krüsemann, Erna Jz; Visser, Wouter F; Cremers, Johannes Wjm; Pennings, Jeroen LA; Talhout, Reinskje

    2018-01-01

    This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the publi......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since...... be estimated and accordingly the Panel concluded that the Procedure could not be applied to these four substances either. The remaining 71 substances were evaluated through a stepwise approach that integrates information on the structure-activity relationships, intake from current uses, toxicological threshold.......116, 12.120, 12.164, 12.167, 12.199, 15.007, 15.102 and 15.125 and 15.134], evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been...

  4. The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.

    Science.gov (United States)

    Najgebauer-Lejko, Dorota; Tabaszewska, Małgorzata; Grega, Tadeusz

    2015-01-01

    Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and flavour profile parameters of yoghurts. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added (10% w/w) to the processed cow's milk fermented with DVS yoghurt culture. Texture profile analysis, determination of viscosity, susceptibility to syneresis and descriptive flavour evaluation were conducted at the 1st, 7th and 14th day after production. Additionally, microbiological studies were performed for 28 days, at 7-day intervals. The highest apparent viscosity and adhesiveness were obtained for the carrot yoghurt, whereas yoghurt with pumpkin was the least susceptible to syneresis. The other texture parameters were not affected by the addition of vegetables. Broccoli and red sweet pepper flavours were dominating in the fermented milks fortified with these vegetables, whereas carrot and pumpkin flavours were less distinctive. Yoghurt supplemented with red sweet pepper got the highest sensoric acceptability. The number of starter bacteria was not influenced by the vegetable additives, except for pumpkin yoghurt, which contained lower population of lactobacilli. Among all tested vegetables, carrot additive had the greatest potential to improve yoghurt structure, whereas red sweet pepper imparted the most acceptable flavour.

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...

  6. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo-aliphatic amide from chemical group 33

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance was not conside......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance...... was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded...... that for the substance [FL-no: 16.115] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered. The composition of the stereoisomeric...

  7. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure in Commiss......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure.......086, 15.090, 15.099, 15.114, 15.119 and 15.133] were considered to have genotoxic potential. The remaining 52 substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern.......092, 15.093, 15.094, 15.096, 15.097, 15.106, 15.107, 15.129 and 15.135] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been...

  8. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further...... by Industry for use as a flavouring substance in Europe and will therefore not be considered any further. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data...... as flavouring substances, as these substances could not be evaluated because of concern with respect to genotoxicity. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 26 substances, the information is adequate....

  9. SUSY in processes with flavour violation

    International Nuclear Information System (INIS)

    Matak, P.

    2009-01-01

    I this work we present our first results of the calculation of the branching ratio for rare B 0 s meson di-muon decay. High energy physicists studied flavour changing processes in past decades very intensively. The reason is large sensitivity of such a processes on the contributions of the beyond Standard Model theories, where the amplitudes of flavour changing processes could be enhanced up to several orders by the new particle content. Most of their contributions come from extended Higgs sector. As an example of such a theory and we could say the most favourite one, is the Minimal Supersymmetric Standard Model (MSSM). We choose the B 0 s → μ + μ - decay because of its experimental accessibility at LHC. Observation of this process will probably be one of the first signals of new particle physics. We started in our work with short introduction to the idea of supersymmetry, including its motivation in particle physics. Then, in the second chapter, we present the proper calculation of the decay amplitude and branching ration. In all calculations we used MS-renormalization scheme. (author)

  10. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 47, Revision 1: Bi- and tricyclic secondary, ketones and related esters from chemical groups 7 and 8

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate six flavouring substances in the Flavouring Group Evaluation 47, including an additional two substances in this Revision 1, using the Procedure in Commission...... of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity fo the materials of commerce have been provided for all six candidate substances....

  11. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 49 flavouring substances in the Flavouring Group Evaluation 07, including additional five substances in this Revision 4, using the Procedure in Commission ...

  12. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The two substances 5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline [FL-no: 15.130] and 5-ethyl-4-methyl-2...... and agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all five substances...

  13. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1)

    OpenAIRE

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    2013-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present opinion concerns a group of 26 sulphur-containing heterocyclic compounds evaluated by the JECFA at the 59th m...

  14. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the publi......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since...... approach that integrates information on the structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that 59 substances do not give rise to safety concerns at their levels of dietary intake, estimated...... substances, the specifications for the materials of commerce have also been considered and for three substances, evaluated through the Procedure, information on the specifications is lacking....

  15. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 70 flavouring substances in the Flavouring Group Evaluation 08, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. For the substan......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 70 flavouring substances in the Flavouring Group Evaluation 08, Revision 3, using the Procedure in Commission Regulation (EC) No 1565......-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that 48 substances do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. For the remaining fourteen......, the specifications for the materials of commerce have also been considered and for eightteen substances information on specifications is lacking....

  16. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13 Rev2) Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 27 flavouring substances in the Flavouring Group Evaluation 13, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. Three...... of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 24 flavouring substances evaluated through the Procedure....

  17. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FEG.17Rev2): Pyrazine derivatives from chemical group 24

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 17, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. From the in vitro...... substance [FL-no: 14.051] no intake data are available preventing it from being evaluated through the Procedure. The remaining 18 substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold...... intake, estimated on the basis of the MSDI approach. For the remaining substance [FL-no: 14.052] additional toxicity data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for two substances...

  18. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 210, Revision 1 (FGE.210Rev1): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 13 flavouring substances in Flavouring Group Evaluation 210 (FGE.210) and one additional substance [FL-no: 07.225] in this revis...

  19. Flavour equilibration studies of quark-gluon plasma with non-zero ...

    Indian Academy of Sciences (India)

    Abstract. Flavour equilibration for a thermally equilibrated but chemically non- equilibrated quark-gluon plasma is presented. Flavour equilibration is studied enforcing baryon number conservation. In addition to the usual processes like single additional gluon production gg ⇌ ggg and its reverse and quark–antiquark pair ...

  20. Flavour-flavour learning occurs automatically and only in hungry participants.

    Science.gov (United States)

    Brunstrom, Jeffrey M; Fletcher, Hollie Z

    2008-01-28

    A novel flavour may become liked if it is presented repeatedly and in combination with a second flavour that is already liked. Conceptually, this 'flavour-flavour learning' is important, because it can account for many of our everyday food and flavour preferences. However, relatively little is known about the underlying process because learning paradigms have lacked reliability. Based on previous research we explored whether learning is determined by three variables; i) hunger state, ii) demand and contingency awareness, and iii) dietary restraint. Participants (male n=15/female n=15) consumed three different and novel-tasting fruit teas. One of the teas had a non-caloric sweetener added (CS+) and two were unsweetened (CS-). Before and after this training the participants ranked their preference for unsweetened versions of the three teas. We found that the training increased preference for the CS+ relative to the CS- teas. However, this effect was only found in hungry participants. We also found little evidence that learning was related to whether the participants could identify (recognition test) the specific tea that had been sweetened during training, suggesting that the underlying process is automatic and it operates outside conscious awareness. Learning was not predicted by dietary restraint (measured using the DEBQ-R scale). Together, these findings provide further evidence for a linkage between flavour-flavour learning and flavour-nutrient learning.

  1. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids ), 2014. Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α , β -unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 74 flavouring substances from subgroup 1.1.1 of FGE.19 in the Flavouring Group Evaluation 200 (FGE.200). The Flavour Industry has...... provided additional genotoxicity studies for one representative substance in FGE.200, namely hex-2(trans)-enal [FL-no 05.073], and for other two substances in the same subgroup, namely 2-dodecenal [05.037] and 2-nonenal [05.171]. The Panel has evaluated these data and concluded that the concern still...

  2. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL-no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission Regulation (EC) No 1565/2000. However, although...

  3. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016 Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is neces......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation...... for anhydrolinalool oxide (5) [FL-no: 13.097]. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The JECFA concluded all the 11...... with the JECFA conclusion ‘No safety concern at estimated level of intake as flavouring substances’ based on the maximised survey-derived daily intake (MSDI) approach. The specifications for the materials of commerce have also been considered and for all 11 substances, the information is adequate....

  4. EFSA Panel on Food Contact Materials , Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 224 (FGE.224): Consideration of genotoxic potential for two α,β - unsaturated thiophenes from subgroup 5.2 of FGE.19 by EFSA

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of two flavouring substances from subgroup 5.2 of FGE.19 in the Flavouring Group Evaluation 224 (FGE.224). The Flavour Industry has...... provided additional genotoxicity studies for one of the two substances in FGE.224, namely 5-methyl-2-thiophenecarbaldehyde [FL-no: 15.004]. The data requested by EFSA for the other substance, 3-acetyl-2,5-dimethylthiophene [FL-no: 15.024] of FGE.224 will be provided subsequently according to the Flavour...... are still pending and no conclusion could be drawn in the present FGE. © European Food Safety Authority, 2013...

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 17, including seven additional substances considered in this Revision 3, using the Procedure......-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that 24 substances [FL-no: 14.057, 14.081, 14.083, 14.084, 14.086, 14.087, 14.091, 14.097, 14.099, 14.101, 14.102, 14.108, 14.109, 14.111, 14.112, 14.113, 14.122, 14...... substances, the specifications for the materials of commerce have also been considered and for one substance [FL-no: 14.102], the composition of mixture has not been specified sufficiently....

  6. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 303 (FGE.303): Spilanthol from chemical group 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured...... whether the conclusion for the candidate substance can be applied to the material of commerce, it is necessary to consider the available specifications. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the flavouring substance...

  7. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 06, Revision 3 (FGE.06Rev3): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 50 flavouring substances in the Flavouring Group Evaluation 6, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 50 flavouring substances in the Flavouring Group Evaluation 6, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... of these flavouring substances, the specifications for the materials of commerce have also been considered. For one substance [FL-no: 09.938] an identity test is missing and for two substances [FL-no: 05.226 and 09.950] the range of the specific gravity is too wide. Additional, the stereoisomeric mixture has not been...

  8. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 41 candidate substances...

  9. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 24 flavouring substances in the Flavouring Group Evaluation 24, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 24 candidate substances....

  10. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 63 flavouring substances in the Flavouring Group Evaluation 10, including additional two substances in this Revision 3, using the Procedure in Commission...... threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the 62 substances do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications...... for the materials of commerce have also been considered. For four substances evaluated through the Procedure, the stereoisomeric composition has not been specified sufficiently....

  11. Enhancing and accelarating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

    NARCIS (Netherlands)

    Sluis, van der C.; Tramper, J.; Wijffels, R.H.

    2001-01-01

    In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In the last decades, a concerted research effort has increased the understanding and resulted in the derivation of mutants with an enhanced

  12. EFSA EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate five flavouring substances in the Flavouring Group Evaluation 304, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances...... data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all five candidate substances....

  13. Lepton-flavour violation in a Pati-Salam model with gauged flavour symmetry

    Energy Technology Data Exchange (ETDEWEB)

    Feldmann, Thorsten; Luhn, Christoph; Moch, Paul [Theoretische Physik 1, Naturwissenschaftlich-Technische Fakultät,Universität Siegen, Walter-Flex-Straße 3, 57068 Siegen (Germany)

    2016-11-11

    Combining Pati-Salam (PS) and flavour symmetries in a renormalisable setup, we devise a scenario which produces realistic masses for the charged leptons. Flavour-symmetry breaking scalar fields in the adjoint representations of the PS gauge group are responsible for generating different flavour structures for up- and down-type quarks as well as for leptons. The model is characterised by new heavy fermions which mix with the Standard Model quarks and leptons. In particular, the partners for the third fermion generation induce sizeable sources of flavour violation. Focusing on the charged-lepton sector, we scrutinise the model with respect to its implications for lepton-flavour violating processes such as μ→eγ, μ→3e and muon conversion in nuclei.

  14. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): L - Methionylglycine of chemical group 34

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    use in foods that are not heated or intended to be heated. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, the dipeptide L-methionylglycine [FL-no: 17.037], in the Flavouring Group Evaluation 305, using the Procedure in Commission...... been provided for the candidate substance. © European Food Safety Authority, 2013...

  15. Understanding flavour at the LHC

    CERN Multimedia

    CERN. Geneva

    2008-01-01

    Huge progress in flavour physics has been achieved by the two B-factories and the Tevatron experiments. This progress has, however, deepened the new physics flavour puzzle: If there is new physics at the TeV scale, why aren't flavour changing neutral current processes enhanced by orders of magnitude compared to the standard model predictions? The forthcoming ATLAS and CMS experiments can potentially solve this puzzle. Perhaps even more surprisingly, these experiments can potentially lead to progress in understanding the standard model flavour puzzle: Why is there smallness and hierarchy in the flavour parameters? Thus, a rich and informative flavour program is awaiting us not only in the flavour-dedicated LHCb experiment, but also in the high-pT ATLAS and CMS experiments.

  16. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 73, Revision 1: Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... substance compared to the previous version. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel agrees...... levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 16 substances, the information is adequate....

  17. Gauged Lepton Flavour

    CERN Document Server

    Alonso, R.; Gavela, M.B.; Grinstein, B.; Merlo, L.; Quilez, P.

    2016-12-22

    The gauging of the lepton flavour group is considered in the Standard Model context and in its extension with three right-handed neutrinos. The anomaly cancellation conditions lead to a Seesaw mechanism as underlying dynamics for all leptons; requiring in addition a phenomenologically viable setup leads to Majorana masses for the neutral sector: the type I Seesaw Lagrangian in the Standard Model case and the inverse Seesaw in the extended model. Within the minimal extension of the scalar sector, the Yukawa couplings are promoted to scalar fields in the bifundamental of the flavour group. The resulting low-energy Yukawa couplings are proportional to inverse powers of the vacuum expectation values of those scalars; the protection against flavour changing neutral currents differs from that of Minimal Flavor Violation. In all cases, the $\\mu-\\tau$ flavour sector exhibits rich and promising phenomenological signals.

  18. Risk assessment of flavouring substances used in foods

    DEFF Research Database (Denmark)

    Norby, Karin; Beltoft, Vibe Meister; Greve, Krestine

    2006-01-01

    not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in, intake data......The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids...... and materials in contact with food. The regulatory background for the work is found in the European Parliament and Council Regulation No. 2232/96 laying down a procedure for the establishment of a list of flavouring substances the use of which will be authorised to the exclusion of all others in the EU...

  19. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For five substances, the composition of the stereoisomeric mixture has to be specified further....

  20. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, acetaldehyde ethyl isopropyl acetal [FL-no: 06.137], structurally related to the 58 flavouring substances in the Flavouring Group...... on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded as for the other already evaluated substances that the substance [FL-no: 06.137] do not give rise to safety concern at its level of dietary...... intake, estimated on the basis of the MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered, and since the publication of FGE.03Rev1 additional information on chirality on 30 substances is made available...

  1. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 73, Revision 3 (FGE.73Rev3): Consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Frandsen, Henrik Lauritz; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... of one additional substance, beta-ionyl acetate [FL-no: 09.305] cleared for genotoxicity concern in FGE.213Rev1. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern.......712] considered in this FGE and agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered...

  2. Single-flavour and two-flavour pairing in three-flavour quark matter

    International Nuclear Information System (INIS)

    Alford, Mark G; Cowan, Greig A

    2006-01-01

    We study single-flavour quark pairing ('self-pairing') in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other ('2SC' pairing) and the remaining flavour self-pairs. We perform our calculations in the mean-field approximation using a pointlike four-fermion interaction based on single gluon exchange. We confirm the result from previous weakly-coupled-QCD calculations that when all three flavours self-pair the favoured channel for each is colour-spin-locked (CSL) pseudoisotropic pairing. However, we find that when the up and down quarks undergo 2SC pairing, they induce a colour chemical potential that disfavours the CSL phase. The strange quarks then self-pair in a 'polar' channel that breaks rotational invariance, although the CSL phase may survive in a narrow range of densities

  3. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 216, Revision 1 (FGE.216Rev1). Consideration of genotoxic potential for α,β-unsaturated 2-Phenyl -2-Alkenals from Subgroup 3.3 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of five flavouring substances from subgroup 3.3 of FGE.19. In the Flavouring Group Evaluation 216 (FGE.216) additional genotoxicity...... of animals treated with 2-phenylcrotonaldehyde. Moreover, since the substance was genotoxic only without metabolic activation, it appears necessary to prove the absence of genotoxic effect locally in the gastro intestinal system using the Comet assay....

  4. Flavour alignment in physics beyond the standard model

    Energy Technology Data Exchange (ETDEWEB)

    Braeuninger, Carolin Barbara

    2012-11-21

    extension of the Standard Model where a second Higgs doublet is added. In such models, there are two Yukawa matrices for each fermion type. Going to the mass basis, one of them is diagonalized and together with the vacuum expectation value of the Higgs forms the mass matrix of the quarks. The other Yukawa matrix however is not diagonal. It couples two quarks and one of the mass eigenstates of the two Higgs doublets. Flavour violating processes can thus occur via the exchange of a neutral scalar. If the two Yukawa matrices were aligned for some reason this would not happen. However, the alignment can only be imposed at one energy scale and will be spoiled when evolving the couplings down to a lower scale. It is shown that in spite of this effect, alignment of the Yukawa couplings provides sufficient protection from flavour changing neutral currents to be in agreement with present experimental bounds. Another, more ambitious, extension of the Standard Model are warped extra dimensions. In these models spacetime consists of a slice of five-dimensional Anti-de Sitter space (the ''bulk'') sandwiched in between two flat four-dimensional boundaries (the ''branes''). The Higgs is assumed to live on one of the branes while all other particles are allowed to spread into the bulk. Particles that propagate in the bulk have a ''KK tower'' of heavier particles associated with them in the effective four-dimensional theory. In the bulk fermions have a vector-like mass term in addition to their Yukawa couplings to the Higgs. Via different localizations of the quarks' wave functions in the bulk, the huge differences in their masses can be explained. However, since the wave function profiles of the quarks are non-universal for the different flavours, so are the couplings to the KK excitations of gauge bosons. Rotating to the mass basis therefore introduces off-diagonal elements in these couplings and thus flavour changing

  5. Flavour alignment in physics beyond the standard model

    International Nuclear Information System (INIS)

    Braeuninger, Carolin Barbara

    2012-01-01

    Model where a second Higgs doublet is added. In such models, there are two Yukawa matrices for each fermion type. Going to the mass basis, one of them is diagonalized and together with the vacuum expectation value of the Higgs forms the mass matrix of the quarks. The other Yukawa matrix however is not diagonal. It couples two quarks and one of the mass eigenstates of the two Higgs doublets. Flavour violating processes can thus occur via the exchange of a neutral scalar. If the two Yukawa matrices were aligned for some reason this would not happen. However, the alignment can only be imposed at one energy scale and will be spoiled when evolving the couplings down to a lower scale. It is shown that in spite of this effect, alignment of the Yukawa couplings provides sufficient protection from flavour changing neutral currents to be in agreement with present experimental bounds. Another, more ambitious, extension of the Standard Model are warped extra dimensions. In these models spacetime consists of a slice of five-dimensional Anti-de Sitter space (the ''bulk'') sandwiched in between two flat four-dimensional boundaries (the ''branes''). The Higgs is assumed to live on one of the branes while all other particles are allowed to spread into the bulk. Particles that propagate in the bulk have a ''KK tower'' of heavier particles associated with them in the effective four-dimensional theory. In the bulk fermions have a vector-like mass term in addition to their Yukawa couplings to the Higgs. Via different localizations of the quarks' wave functions in the bulk, the huge differences in their masses can be explained. However, since the wave function profiles of the quarks are non-universal for the different flavours, so are the couplings to the KK excitations of gauge bosons. Rotating to the mass basis therefore introduces off-diagonal elements in these couplings and thus flavour changing neutral processes. Since the wave function profiles are a function of the eigenvalues of the

  6. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... threshold of concern, and available data on metabolism and toxicity. The Panel agrees with the application of the Procedure as performed by the JECFA for all 23 substances considered in this FGE and agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances......” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 23 substances, the information is adequate...

  7. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4)

    OpenAIRE

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    2013-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to the inclusion of the assessment of new toxicity data on one supporting substance 5,6-dihydro-2,4,6-tris(2-methylpropyl)-4H-1,3,5-dithiazine [FL-no: 15.113], which is considered to be str...

  8. Flavour chemistry of chicken meat: a review.

    Science.gov (United States)

    Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-05-01

    Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  9. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 3.2 of FGE.19 in the Flavouring Group Evaluation 215 (FGE.215). The Flavour Industry has...

  10. Inclusive Flavour Tagging Algorithm

    International Nuclear Information System (INIS)

    Likhomanenko, Tatiana; Derkach, Denis; Rogozhnikov, Alex

    2016-01-01

    Identifying the flavour of neutral B mesons production is one of the most important components needed in the study of time-dependent CP violation. The harsh environment of the Large Hadron Collider makes it particularly hard to succeed in this task. We present an inclusive flavour-tagging algorithm as an upgrade of the algorithms currently used by the LHCb experiment. Specifically, a probabilistic model which efficiently combines information from reconstructed vertices and tracks using machine learning is proposed. The algorithm does not use information about underlying physics process. It reduces the dependence on the performance of lower level identification capacities and thus increases the overall performance. The proposed inclusive flavour-tagging algorithm is applicable to tag the flavour of B mesons in any proton-proton experiment. (paper)

  11. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  12. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

    Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

  13. Two approaches towards the flavour puzzle. Dynamical minimal flavour violation and warped extra dimensions

    Energy Technology Data Exchange (ETDEWEB)

    Albrecht, Michaela E.

    2010-08-16

    The minimal-flavour-violating (MFV) hypothesis considers the Standard Model (SM) Yukawa matrices as the only source of flavour violation. In this work, we promote their entries to dynamical scalar spurion fields, using an effective field theory approach, such that the maximal flavour symmetry (FS) of the SM gauge sector is formally restored at high energy scales. The non-vanishing vacuum expectation values of the spurions induce a sequence of FS breaking and generate the observed hierarchy in the SM quark masses and mixings. The fact that there exists no explanation for it in the SM is known as the flavour puzzle. Gauging the non-abelian subgroup of the spontaneously broken FS, we interpret the associated Goldstone bosons as the longitudinal degrees of freedom of the corresponding massive gauge bosons. Integrating out the heavy Higgs modes in the Yukawa spurions leads directly to flavour-changing neutral currents (FCNCs) at tree level. The coefficients of the effective four-quark operators, resulting from the exchange of heavy flavoured gauge bosons, strictly follow the MFV principle. On the other hand, the Goldstone bosons associated with the global abelian symmetry group behave as weakly coupled axions which can be used to solve the strong CP problem within a modified Peccei-Quinn formalism. Models with a warped fifth dimension contain five-dimensional (5D) fermion bulk mass matrices in addition to their 5D Yukawa matrices, which thus represent an additional source of flavour violation beyond MFV. They can address the flavour puzzle since their eigenvalues allow for a different localisation of the fermion zero mode profiles along the extra dimension which leads to a hierarchy in the effective four-dimensional (4D) Yukawa matrices. At the same time, the fermion splitting introduces non-universal fermion couplings to Kaluza-Klein (KK) gauge boson modes, inducing tree-level FCNCs. Within a Randall-Sundrum model with custodial protection (RSc model) we carefully work

  14. Two approaches towards the flavour puzzle. Dynamical minimal flavour violation and warped extra dimensions

    International Nuclear Information System (INIS)

    Albrecht, Michaela E.

    2010-01-01

    The minimal-flavour-violating (MFV) hypothesis considers the Standard Model (SM) Yukawa matrices as the only source of flavour violation. In this work, we promote their entries to dynamical scalar spurion fields, using an effective field theory approach, such that the maximal flavour symmetry (FS) of the SM gauge sector is formally restored at high energy scales. The non-vanishing vacuum expectation values of the spurions induce a sequence of FS breaking and generate the observed hierarchy in the SM quark masses and mixings. The fact that there exists no explanation for it in the SM is known as the flavour puzzle. Gauging the non-abelian subgroup of the spontaneously broken FS, we interpret the associated Goldstone bosons as the longitudinal degrees of freedom of the corresponding massive gauge bosons. Integrating out the heavy Higgs modes in the Yukawa spurions leads directly to flavour-changing neutral currents (FCNCs) at tree level. The coefficients of the effective four-quark operators, resulting from the exchange of heavy flavoured gauge bosons, strictly follow the MFV principle. On the other hand, the Goldstone bosons associated with the global abelian symmetry group behave as weakly coupled axions which can be used to solve the strong CP problem within a modified Peccei-Quinn formalism. Models with a warped fifth dimension contain five-dimensional (5D) fermion bulk mass matrices in addition to their 5D Yukawa matrices, which thus represent an additional source of flavour violation beyond MFV. They can address the flavour puzzle since their eigenvalues allow for a different localisation of the fermion zero mode profiles along the extra dimension which leads to a hierarchy in the effective four-dimensional (4D) Yukawa matrices. At the same time, the fermion splitting introduces non-universal fermion couplings to Kaluza-Klein (KK) gauge boson modes, inducing tree-level FCNCs. Within a Randall-Sundrum model with custodial protection (RSc model) we carefully work

  15. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the flavouring substance spilanthol [FL-no: 16.121] in Flavouring Group Evaluation 303, Revision 1, using the Procedure according to Commission Regulation...... (MSDI) approach. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance....

  16. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 12, Revision 4 (FGE.12Rev4): primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters from chemical groups 1 and 7

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 12 flavouring substances in Flavouring Group Evaluation 12, Revision 4 (FGE.12Rev4), including two additional substances, using the Procedure in Commission...... (the Procedure) that integrates information on structure–activity relationships, intake from current uses and the toxicological threshold of concern and available data on metabolism and toxicity. The Panel concluded that none of the 12 substances [FL-nos: 02.134, 02.186, 02.216, 02.217, 05.157, 05.......182, 05.183, 05.198, 08.135, 09.342, 09.670 and 09.829] gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the maximised survey-derived daily intake approach. Besides the safety assessment of these flavouring substances, the specifications for the materials...

  17. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1) using the Procedure in Commission Regulation (EC) No 1565...... criteria and identity for the materials of commerce have been provided for all four candidate substances....

  18. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Ai ds (CEF); Scientific Opinion on Flavouring Group Evaluation 208 (FGE.208): Consideration of genotoxicity data on representatives for 10 alicyclic aldehydes with the α , β - unsaturation in ring / side - chain

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 2.2 of FGE.19 in the Flavouring Group Evaluation 208. The Flavour Industry has provided a...

  19. Predictions from a flavour GUT model combined with a SUSY breaking sector

    Science.gov (United States)

    Antusch, Stefan; Hohl, Christian

    2017-10-01

    We discuss how flavour GUT models in the context of supergravity can be completed with a simple SUSY breaking sector, such that the flavour-dependent (non-universal) soft breaking terms can be calculated. As an example, we discuss a model based on an SU(5) GUT symmetry and A 4 family symmetry, plus additional discrete "shaping symmetries" and a ℤ 4 R symmetry. We calculate the soft terms and identify the relevant high scale input parameters, and investigate the resulting predictions for the low scale observables, such as flavour violating processes, the sparticle spectrum and the dark matter relic density.

  20. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31

    DEFF Research Database (Denmark)

    Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Flavouring Group Evaluation 25, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity and identity criteria for the materials of commerce have been provided for all 14...

  1. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 78, Revision 2 (FGE.78Rev2): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally

    DEFF Research Database (Denmark)

    Nørby, Karin Kristiane; Beltoft, Vibe Meister

    evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The specifications for the materials of commerce are adequate for all substances. The Panel......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...

  2. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Flavouring Group Evaluation 46, Revision 1 (FGE.46Rev1): Ammonia and three ammonium salts from chemical group 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... in a wide range of food items up to very high amounts. Hydrogen sulphide is also reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring...... substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use...

  3. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further......-(3,4-dimethoxyphenyl)-ethyl]-acrylamide [FL-no: 16.090]. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern and available data on metabolism and toxicity. The Panel agrees with JECFA...... conclusion “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach for all substances considered in this FGE. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have been considered and for all 12...

  4. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. For nine substances [FL-no: 12.088, 12.179, 12.198, 12.212, 12.238, 12.239, 12.255, 12.257 and 12.291] considered in this FGE, the Panel...... concluded that they would pose “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered for the substances evaluated through...

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific O pinion Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision i...... also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all 21 candidate substances. © European Food Safety Authority, 2013......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...

  6. Flavour Chemistry of Chicken Meat: A Review

    OpenAIRE

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds res...

  7. Comprehensive determination of flavouring additives and nicotine in e-cigarette refill solutions. Part II: Gas-chromatography-mass spectrometry analysis.

    Science.gov (United States)

    Aszyk, Justyna; Woźniak, Mateusz Kacper; Kubica, Paweł; Kot-Wasik, Agata; Namieśnik, Jacek; Wasik, Andrzej

    2017-09-29

    Flavouring compounds are an essential part of e-liquid products for cigarettes. In general, they are regarded as safe for ingestion, but they may have unrecognized risks when they are inhaled. In some cases, manufactures do not currently abide by the Tobacco Products Directive (2014/40/EU) and do not declare the detailed contents of e-liquids on their labels. To help evaluate the health impact of flavouring substances, there is a need for comprehensive approaches to determine their concentrations in e-liquids. For this purpose, a GC-EI-MS method was developed and validated for the simultaneous determination of 46 commonly used flavour additives in e-liquids. The proposed method performed well in terms of the key validation parameters: accuracy (84-113%), inter-/intra-day precision: 0.1-10% and 1-11%, respectively, and sensitivity (limit of detection: 3-87ng/mL). The sample preparation step was based on a simple "dilute & shoot" approach. This study is a complementary method to the LC-MS/MS procedure described in Part I. Both approaches are suitable for the comprehensive determination of 88 flavouring compounds and nicotine and can be used as tools for the rapid evaluation of the quality and safety of e-cigarette products. Copyright © 2017 Elsevier B.V. All rights reserved.

  8. Flavour Compounds in Fungi

    DEFF Research Database (Denmark)

    Ravasio, Davide Antonio

    . This selection of strains was used in fermentations with the aim of identifying new interesting flavour producers. Fermentation profiles, volatile analyses, off-flavour identification and resistance to osmotic/oxidative stress have been addressed to highlight new candidates to use for industrial applications....... This resulted in the identification of Wickerhamomyces anomalus and Pichia kluyveri as high producers of esters fruity compounds, which contribute to enhance the complexity of wine and beer product. In addition the strain Debaromyces subglobosus showed high yields of aldehydes and fruity ketones, which...

  9. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 1.1.1(b) of FGE.19 in the Flavouring Group Evaluation 226. The Flavour Industry has provi...

  10. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

    Directory of Open Access Journals (Sweden)

    Wan Aida Wan Mustapha

    2013-06-01

    Full Text Available Palm sugar-like flavouring (PSLF is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4 buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25% in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4 from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

  11. Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.

    Science.gov (United States)

    Tan, Phui Yee; Tan, Chin Ping; Abas, Faridah; Ho, Chun Wai; Mustapha, Wan Aida Wan

    2013-06-10

    Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO₄) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH₂PO₄) from the buffer system. Meanwhile, the addition of CaCl₂ at 20-40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl₂ concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

  12. Definitions of minimal flavour violation for leptons

    International Nuclear Information System (INIS)

    Palorini, F.

    2006-01-01

    Neutrino masses imply the violation of lepton flavour and new physics beyond the Standard Model. However, flavour change has only been observed in oscillations. In analogy with the quark sector, we could deduce the existence of a principle of Minimal Flavour Violation also for Leptons (MFVL). Such an extension is not straightforward, since the mechanisms generating neutrino masses are unknown and many scenarios can be envisaged. Thus, we explore some possible definitions of MFVL and propose a notion that can include many models. We show, furthermore, that flavour violating processes are not necessarily controlled by the PMNS mixing matrix. (author)

  13. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 18, Revision 2 (FGE.18Rev2): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 32 flavouring substances in the Flavouring Group Evaluation 18, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 32 flavouring substances in the Flavouring Group Evaluation 18, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity......, the specifications for the materials of commerce have also been considered and for six substances information is lacking....

  14. Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation.

    Science.gov (United States)

    Pang, Xiao-Na; Han, Bei-Zhong; Huang, Xiao-Ning; Zhang, Xin; Hou, Lin-Feng; Cao, Ming; Gao, Li-Juan; Hu, Guang-Hui; Chen, Jing-Yu

    2018-02-21

    Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.

  15. EFSA CEF Panel (Panel on Food Contac t Materials, Enzymes, Flavourings and Processing Aids , 2013. Scientific Opinion on Flavouring Group Evaluation 2 07 (FGE.2 07 )

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance, 2,6-dimethyl-2,5,7-octatriene-1-ol acetate [FL-no: 09.931], from subgroup 1.1.2 of FGE.19, which...... is considered to be representative for four substances, 12-beta-santalen-14-ol [FL-no: 02.216], 12-alpha-santalen-14-ol [FL-no: 02.217], santalyl acetate [FL-no: 09.034] and santalyl phenylacetate [FL-no: 09.712], from subgroup 2.1 of FGE.19. The Flavour Industry has provided genotoxicity studies......-no: 09.034] and santalyl phenylacetate [FL-no: 09.712] from FGE.19 subgroup 2.1 for which 2,6-dimethyl-2,5,7-octatriene-1-ol acetate [FL-no: 09.931] is representative. © European Food Safety Authority, 2013...

  16. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 61 flavouring substances in the Flavouring Group Evaluation 10, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 61 flavouring substances in the Flavouring Group Evaluation 10, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity....... The Panel concluded that the 61 substances do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For four...

  17. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. The present revi...

  18. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 9, Revision 5 (FGE.09Rev5): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Frandsen, Henrik Lauritz; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. The present revi...

  19. Heavy Higgs searches. Flavour matters

    International Nuclear Information System (INIS)

    Gori, Stefania; Paul, Ayan

    2017-10-01

    We point out that the stringent lower bounds on the masses of additional electrically neutral and charged Higgs bosons crucially depend on the flavour structure of their Yukawa interactions. We show that these bounds can easily be evaded by the introduction of flavour-changing neutral currents in the Higgs sector. As an illustration, we study the phenomenology of a two Higgs doublet model with a Yukawa texture singling out the third family of quarks and leptons. We combine constraints from low-energy flavour physics measurements, LHC measurements of the 125 GeV Higgs boson rates, and LHC searches for new heavy Higgs bosons. We propose novel LHC searches that could be performed in the coming years to unravel the existence of these new Higgs bosons.

  20. Heavy Higgs searches. Flavour matters

    Energy Technology Data Exchange (ETDEWEB)

    Gori, Stefania [Cincinnati Univ., OH (United States). Dept. of Physics; Grojean, Christophe [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Humboldt-Universitaet, Berlin (Germany). Inst. fuer Physik; Juste, Aurelio [Institut de Fisica d' Altes Energies (IFAE), Barcelona (Spain); Institucio Catalanade Recerca i Estudis Avancats (ICREA), Barcelona (Spain); Paul, Ayan [INFN, Sezione di Roma (Italy)

    2017-10-15

    We point out that the stringent lower bounds on the masses of additional electrically neutral and charged Higgs bosons crucially depend on the flavour structure of their Yukawa interactions. We show that these bounds can easily be evaded by the introduction of flavour-changing neutral currents in the Higgs sector. As an illustration, we study the phenomenology of a two Higgs doublet model with a Yukawa texture singling out the third family of quarks and leptons. We combine constraints from low-energy flavour physics measurements, LHC measurements of the 125 GeV Higgs boson rates, and LHC searches for new heavy Higgs bosons. We propose novel LHC searches that could be performed in the coming years to unravel the existence of these new Higgs bosons.

  1. Biotechnology of flavours and fragrances

    Energy Technology Data Exchange (ETDEWEB)

    Gocho, Shinobu

    1987-10-20

    This paper presents the research and development of fragrant materials using the technologies of microorganism, enzyme and tissue culture. Flavour of dairy products by diacetyl, flavour and tests of blue cheese by methyl ketones, formation of small of fruit such as banana, grapefruit, lemon and peach, flavour of dairy products by reacting butterfat with lipase, patchoulenol as cosmetic perfume, production of musk perfume from carboxylic acid biologically produced from n-paraffin, cool taste of l-menthol and production of lactones for food flavour are being investigated using microorganisms and enzymes. The production of essential oil is being studied by the tissue culture of fragrant plants. Some of these studies have been commercialized and some of them are being developed. The characteristic biochemical processes such as stereospecific reaction, stereoselective reaction and asymmetric reaction will be applied to the conversion of material using biocatalyst. (5 figs, 43 refs)

  2. Association between menthol-flavoured cigarette smoking and flavoured little cigar and cigarillo use among African-American, Hispanic, and white young and middle-aged adult smokers.

    Science.gov (United States)

    Sterling, K; Fryer, C; Pagano, I; Jones, D; Fagan, P

    2016-11-01

    Flavour additives in cigarettes and little cigars and cigarillos (LCCs), which influence smokers' risk perceptions, may reinforce dual flavoured tobacco use. We examined the association among mentholated cigarette use, risk perceptions for flavour additives in LCCs and flavoured LCC smoking behaviour. Data from a national probability sample of 964 young and middle-aged adult current cigarette smokers were analysed. Multinomial logistic regression models examined the relationship among mentholated cigarette smoking, risk perceptions and current flavoured LCC use for the analytic sample and gender and race/ethnicity. Daily menthol cigarette smokers, compared to occasional, non-menthol smokers, had increased odds of flavoured LCC smoking (OR=1.75, 95% CI 1.02 to 2.98). This relationship was found for males, blacks/African-Americans and Hispanics/Latinos (psmokers, specifically those from vulnerable populations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 9, Revision 3 (FGE.09Rev3): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 17 flavouring substances in the Flavouring Group Evaluation 9, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs...

  4. Alcohol-flavoured tobacco products.

    Science.gov (United States)

    Jackler, Robert K; VanWinkle, Callie K; Bumanlag, Isabela M; Ramamurthi, Divya

    2018-05-01

    In 2009, the Food and Drug Administration (FDA) banned characterising flavours in cigarettes (except for menthol) due to their appeal to teen starter smokers. In August 2016, the agency deemed all tobacco products to be under its authority and a more comprehensive flavour ban is under consideration. To determine the scope and scale of alcohol-flavoured tobacco products among cigars & cigarillos, hookahs and electronic cigarettes (e-cigarettes). Alcohol-flavoured tobacco products were identified by online search of tobacco purveyors' product lines and via Google search cross-referencing the various tobacco product types versus a list of alcoholic beverage flavours (eg, wine, beer, appletini, margarita). 48 types of alcohol-flavoured tobacco products marketed by 409 tobacco brands were identified. Alcohol flavours included mixed drinks (n=25), spirits (11), liqueurs (7) and wine/beer (5). Sweet and fruity tropical mixed drink flavours were marketed by the most brands: piña colada (96), mojito (66) and margarita (50). Wine flavours were common with 104 brands. Among the tobacco product categories, brands offering alcohol-flavoured e-cigarettes (280) were most numerous, but alcohol-flavoured products were also marketed by cigars & cigarillos (88) and hookah brands (41). Brands by major tobacco companies (eg, Philip Morris, Imperial Tobacco) were well represented among alcohol-flavoured cigars & cigarillos with five companies offering a total of 17 brands. The widespread availability of alcohol-flavoured tobacco products illustrates the need to regulate characterising flavours on all tobacco products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 30, Revision 1 (FGE.30Rev1): 4-Prop-1-enylphenol and 2-methoxy-4-(prop- 1enyl)phenyl 3-methylbutyrate from chemical group 17

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances in the Flavouring Group Evaluation 30, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the su......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances in the Flavouring Group Evaluation 30, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The two substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel...... concluded that the two substances [FL-no: 04.097, 09.894] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been...

  6. Improvements in the Flavour of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Naveed Ahmad

    2008-01-01

    Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

  7. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further......-no: 14.003] and deca-(2E,4E)-dienoic acid isobutyl-amide [FL-no: 16.091]. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological thresholds of concern and available data on metabolism and toxicity...... for the materials of commerce have also been considered and for all 30 substances, the information is adequate....

  8. EFSA CEF Penal (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 212, Revision 2 (FGE.212Rev2): α,β-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 24 flavouring substances from subgroup 2.6 of FGE.19 in the Flavouring Group Evaluation 212, Revision 2. The Panel concluded in ...

  9. Tobacco industry use of flavourings to promote smokeless tobacco products.

    Science.gov (United States)

    Kostygina, Ganna; Ling, Pamela M

    2016-11-01

    While fruit, candy and alcohol characterising flavours are not allowed in cigarettes in the USA, other flavoured tobacco products such as smokeless tobacco (ST) continue to be sold. We investigated tobacco manufacturers' use of flavoured additives in ST products, the target audience(s) for flavoured products, and marketing strategies promoting products by emphasising their flavour. Qualitative analysis of internal tobacco industry documents triangulated with data from national newspaper articles, trade press and internet. Internally, flavoured products have been consistently associated with young and inexperienced tobacco users. Internal studies confirmed that candy-like sweeter milder flavours (eg, mint, fruit) could increase appeal to starters by evoking a perception of mildness, blinding the strong tobacco taste and unpleasant mouth feel; or by modifying nicotine delivery by affecting product pH. Similar to cigarettes, flavoured ST is likely to encourage novices to start using tobacco, and regulations limiting or eliminating flavours in cigarettes should be extended to include flavoured ST products. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  10. Flavour mixings in flux compactifications

    International Nuclear Information System (INIS)

    Buchmuller, Wilfried; Schweizer, Julian

    2017-01-01

    A multiplicity of quark-lepton families can naturally arise as zero-modes in flux compactifications. The flavour structure of quark and lepton mass matrices is then determined by the wave function profiles of the zero-modes. We consider a supersymmetric SO(10) x U(1) model in six dimensions compactified on the orbifold T 2 =Z 2 with Abelian magnetic flux. A bulk 16-plet charged under the U(1) provides the quark-lepton generations whereas two uncharged 10-plets yield two Higgs doublets. Bulk anomaly cancellation requires the presence of additional 16- and 10-plets. The corresponding zero-modes form vectorlike split multiplets that are needed to obtain a successful flavour phenomenology. We analyze the pattern of flavour mixings for the two heaviest families of the Standard Model and discuss possible generalizations to three and more generations.

  11. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 12, Revision 2 (FGE.12Rev2): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical group 7

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs....... However, this does not preclude evaluation of the flavouring substances in the present group using the Procedure (SCF, 1999a). It is considered that on the basis of the default MSDI approach these nine flavouring substances would not give rise to safety concerns at the estimated levels of intake arising...

  12. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α , β -Unsaturated Alicyclic ketones and precursors from chemical subgroup

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in the Flavouring Group Evaluation 213. In the first version of FGE.213 the...

  13. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring substituted phenolic substances from chemical groups 21 and 25

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 22, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. The substance 3...... through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that these 27 candidate substances do not give rise to safety...... concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Adequate specifications for the materials of commerce are available for all 27 flavouring substances evaluated through the Procedure....

  14. Flavour in the era of the LHC

    CERN Multimedia

    2006-01-01

    The 4th meeting of the 'Flavour in the era of the LHC' workshop will take place at CERN on 9-11 October, 2006. The goal of this workshop is to outline and document a programme for flavour physics for the next decade, addressing in particular the complementarity and synergy between the discoveries we expect to emerge from the LHC and the potential for accurate measurements of future flavour factories. Over 150 physicists will join in the discussions of the three working groups dedicated to 'Flavour physics at high Q', 'B/D/K decays' and 'Flavour in the lepton sector, EDM's, g-2, etc'. The previous meetings took place in November 2005, and in February and May this year. In addition to the working group sessions, a special miniworkshop dedicated to future prospects for electric dipole moment (EDM) searches and g-2 measurements will be held on 9-10 October. Sensitive EDM and g-2 experiments probe physics in an integral way, and in many cases their physics reach is much higher than the spectrometer searches at th...

  15. Flavour in the era of the LHC

    CERN Multimedia

    2006-01-01

    The 4th meeting of the 'Flavour in the era of the LHC'workshop will take place at CERN on 9-11 October, 2006. The goal of this workshop is to outline and document a programme for flavour physics for the next decade, addressing in particular the complementarity and synergy between the discoveries we expect to emerge from the LHC and the potential for accurate measurements of future flavour factories. Over 150 physicists will join in the discussions of the three working groups dedicated to 'Flavour physics at high Q', 'B/D/K decays'and 'Flavour in the lepton sector, EDM's, g-2, etc'. The previous meetings took place in November 2005, and in February and May this year. In addition to the working group sessions, a special miniworkshop dedicated to future prospects for electric dipole moment (EDM) searches and g-2 measurements will be held on 9-10 October. Sensitive EDM and g-2 experiments probe physics in an integral way, and in many cases their physics reach is much higher than the spectrometer searches at th...

  16. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific opinion on Flavouring Group Evaluation 313, (FGE.313): α,β-unsaturated 3(2H)-furanone derivatives from chemical group 13

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of EFSA was requested to evaluate three flavouring substances, 2,5-dimethyl-4-ethoxyfuran-3(2H)-one [FL-no: 13.117], 2,5-dimethylfuran-3(2H)-one [FL-no: 13.119] and 4-Acetyl-2,5-dimethylfuran-3(2H)-one [FL-no: 13......–activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the two flavouring substances [FL-no: 13.117, 13.119] do not give rise to safety concerns at their level of dietary intake, estimated on the basis of the Maximised...... Survey-derived Daily Intake (MSDI) approach. For the flavouring substance [FL-no: 13.175], toxicity data are required. Besides the safety assessment of the flavouring substance, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity...

  17. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 56 flavouring substances in the Flavouring Group Evaluation 21, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. Seven...... of commerce have also been considered. For two substances are an identity test lacking and for one has the stereoisomeric composition to be specified....

  18. Flavouring compounds in Indian potato snacks.

    Science.gov (United States)

    Raigond, Pinky; Singh, Brajesh; Dhulia, Akshita; Chopra, Shelly; Dutt, Som

    2015-12-01

    Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5'-monophosphate (GMP) and adenosine 5'-monophosphate (AMP) are the major umami compounds which contribute towards flavour. Therefore, umami 5' nucleotides (AMP+GMP) were estimated from local potato products available as common fried products in the Indian markets and processed potato products being sold by the retailers. The analysis was also carried in raw, microwaved and pressure cooked tubers of forty seven Indian potato cultivars. Umami 5' nucleotide content ranged from 2.63 (Aloo seekh) to 8.26 μg/g FW (fried lachcha) in local potato products. In processed potato products, the content ranged from 2.72 μg/g FW (Smiles) to 14.75 μg/g FW (Aloo Bhujia). Along with aloo bhujia, umami 5' nucleotides were also high in dehydrated aloo lachcha (11.14 μg/g FW) and dehydrated potato chips (10.13 μg/g FW) and low in Smiles (2.72 μg/g FW) and Potato Shortz (3.40 μg/g FW). The study suggests that the potato products prepared solely from potato contained higher levels of umami 5' nucleotides compared to other products prepared by mixing potato with other cereals and vegetables. In Indian potato cultivars overall there was 14 % increase on microwave cooking and 31 % increase in flavouring compounds on pressure cooking. This type of study enabled in identifying better tasting cultivars for further product development and also to develop products with less addition of salt.

  19. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    DEFF Research Database (Denmark)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia

    2015-01-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

  20. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular......, the Panel was requested to evaluate 12 flavouring substances in the Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These 12 flavouring substances belong to chemical group 10, Annex I of the Commission Regulation (EC...... is a tertiary alcohol) [FL-no: 07.097, 07.165 and 07.184] all belonging to chemical groups 8 and 10. One of the 12 candidate substances possesses four chiral centres [FL-no: 06.134] two possesses two chiral centres [FL-no: 02.133 and 07.168] and four substances possesses one chiral centre [FL-no: 07.097, 07...

  1. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  2. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Frandsen, Henrik Lauritz; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 11 flavouring substances in the Flavouring Group Evaluation 11, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. The substances......, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all candidate substances....

  3. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) of the European Food Safety Authority (EFSA) was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in Flavouring Group Evaluation (FGE) 213. In the first v...

  4. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

    DEFF Research Database (Denmark)

    Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 41 flavouring substances in Flavouring Group Evaluation 21, Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... have also been considered. Adequate specifications, including complete purity criteria and identity for the materials of commerce, have been provided for all 41 candidate substances....

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 23, Revision 3 (FGE.23Rev3): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 20 flavouring substances in the Flavouring Group Evaluation 23, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all 20 candidate substances....

  6. Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2015-01-01

    Full Text Available The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry, off-flavour, odour, texture (mouth-feel, colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05 in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry, was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

  7. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo-aliphatic amide from chemical group 33

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Frandsen, Henrik Lauritz; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance,cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide [FL-no: 16.115] in the Flavouring Group Evaluation 300, Revision 1....... The substance was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity....... The Panel concluded that the substance [FL-no: 16.115] does not give rise to safety concern at its levels of dietary intake estimated on the basis of the Maximised Survey-derived Daily Intake MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the material...

  8. Flavoured neutrino mass models. A taste of leptons at low and high energies

    International Nuclear Information System (INIS)

    Geib, Tanja

    2018-01-01

    The only direct experimental evidence for physics beyond the Standard Model are the oscillations of neutrino species. Explaining this surprising discovery has led to a variety of potential New Physics models. Since neutrino oscillations demonstrate that lepton flavour is not conserved in Nature, New Physics models tend to introduce additional lepton flavour and sometimes even lepton number violating physics. The validity of any New Physics setting is assessed based on the consistency of its predictions with experimental data. In the near future, lepton flavour and/or number violating conversions of bound muons are expected to undergo the most dramatic experimental advances. By improving currents limits by several orders of magnitude, these reactions will become the most sensitive probe for charged lepton flavour/number violation. Therefore, exploring new opportunities such as these is essential to unravel novel physics beyond the Standard Model. The goal of this thesis is to contribute to improving the testability of New Physics models with respect to two different aspects, focusing on neutrino models with additional lepton flavour and/or lepton number violation. First, both the lepton flavour violating μ - -e - conversion and the lepton flavour and lepton number violating μ - -e + conversion require solid theoretical predictions to fully exploit their potential for investigating promising New Physics models. Since both types of bound muon conversions currently lack certain elements in their theoretical treatment, we work towards closing these gaps. To that end, we present our detailed and comprehensive computations which aim at making both processes accessible to the particle physics community. Furthermore, we compare predictions from a selection of New Physics models to current experimental data and future expected sensitivities. We also show how experiments at low energies, indirectly looking for New Physics via charged lepton flavour and lepton number

  9. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 91, Re vision 2 (FGE.91Rev2): Consid eration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. For 36 substances considered in this FGE the Panel concluded that they would pose “No safety concern at estimated levels of intake...... related substance. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 44 substances, the information is adequate. For candidate substance 3-(methylthio)heptenal [FL-no: 12.273], which contains 5 to7 % of an α...

  10. Flavour components of some processed. fish and fishery products of Japan

    OpenAIRE

    Mansur, M.A.; Hossain, M.I.; Takamuro, H.; Matoba, T.

    2002-01-01

    A study was conducted to examine the flavour components of some processed fish and fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of needle of the solid phase micro extraction fibre. The absorbed components were injected to the GC-MS. The components were identified by computer matching with library database as well as by authentic standard components. In gen...

  11. EFSA ; Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission Regulation (EC) No 1565/2000. None...

  12. Cern Academic Training programme 2011 - Flavour Physics and CP Violation

    CERN Multimedia

    PH Department

    2011-01-01

    LECTURE SERIES   4, 5, 6 and 7 April 2011 Flavour Physics and CP Violation Dr. Yosef Nir (Weizmann Institute of Science, Rehovot, Israel 11:00-12:00 - 4, 6 and 7 April - Bldg. 222-R-001 - Filtration Plant 5 April - Bldg. 80-1-001 - Globe 1st Floor   The B-factories have led to significant progress in our understanding of CP violation and of flavour physics. Yet, two flavour puzzles remain. The standard model flavour puzzle is the question of why there is smallness and hierarchy in the flavour parameters. The new physics flavour puzzle is the question of why TeV-scale new physics was not signalled in flavour changing neutral current processes. The high pT experiments, ATLAS and CMS, are likely to shed light on these puzzles. As concerns CP violation, the LHC will lead to progress on the puzzle of the baryon asymmetry as well.  

  13. Electric dipole moments from spontaneous CP violation in SU(3)-flavoured SUSY

    International Nuclear Information System (INIS)

    Jones Perez, J

    2009-01-01

    The SUSY flavour problem is deeply related to the origin of flavour and hence to the origin of the SM Yukawa couplings themselves. Since all CP-violation in the SM is restricted to the flavour sector, it is possible that the SUSY CP problem is related to the origin of flavour as well. In this work, we present three variations of an SU(3) flavour model with spontaneous CP violation. Such models explain the hierarchy in the fermion masses and mixings, and predict the structure of the flavoured soft SUSY breaking terms. In such a situation, both SUSY flavour and CP problems do not exist. We use electric dipole moments and lepton flavour violation processes to distinguish between these models, and place constraints on the SUSY parameter space.

  14. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 220, Revision 2 (FGE.220Rev1): α,β-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 10 flavouring substances from subgroup 4.4 of FGE.19 in the Flavouring Group Evaluation 220 (FGE.220). FGE.220 is subdivided int...

  15. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for α,β-Unsaturated ketones and precursors from chemical subgroup 4.1 of FGE

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 12 flavouring substances from subgroup 4.1 of FGE.19 in the Flavouring Group Evaluation 217 (FGE.217). In FGE.217, 6-methylcouma...

  16. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 310 (FGE.310): Rebaudioside A from chemical group 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate rebaudioside A [FL-no: 16.113], a steviol glycoside. The substance was not considered to have genotoxic potential. Since a comprehensive and adequate...... toxicological database, including human studies, is available for steviol glycosides, the Panel based its evaluation of rebaudioside A on a comparison of the ADI of 4 mg/kg bw, expressed as steviol, established by EFSA, with the estimated dietary exposure figures based on the MSDI and mTAMDI approaches....... The Panel concluded that rebaudioside A [FL-no: 16.113] would not give rise to safety concerns at the estimated level of intake arising from its use as flavouring substance....

  17. EFSA Panel on food contact materials, enzymes, flavourings and processing aids (CEF); Scientific Opinion on Flavouring Group Evaluation 23, Revision 2 (FGE.23Rev2): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs...... in the Member States. In particular, the Panel was requested to evaluate 19 flavouring substances in the Flavouring Group Evaluation 23, Revision 2 (FGE.23Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These 19 flavouring substances belong to chemical groups 15, 16, 22......-no: 03.022] Industry has informed that it occurs as a mixture of E- & Z-isomers, however, the composition of the mixture has to be specified. Two of the flavouring substances are classified into structural class I, seven are classified into structural class II and 10 are classified into structural class...

  18. Mere exposure and flavour-flavour learning increase 2-3 year-old children's acceptance of a novel vegetable.

    Science.gov (United States)

    Hausner, Helene; Olsen, Annemarie; Møller, Per

    2012-06-01

    Vegetable consumption is low among many children. This study compared the efficacy of the exposure learning strategies mere exposure, flavour-flavour and flavour-nutrient learning in changing children's intake of a novel vegetable. An unmodified artichoke purée was served at pre-testing. Hereafter children were exposed 10 times to unmodified purée (mere exposure, n=32), a sweetened purée (flavour-flavour learning, n=33) or an energy dense purée with added fat (flavour-nutrient learning, n=39). Unmodified and sweet purée contained approximately 200 kJ/100g; the energy dense purée 580 kJ/100g. The unmodified purée was served again at post-testing, 3 and 6 months after last exposure to monitor long-term effects of learning. Intake of purée increased in the mere exposure and flavour-flavour condition, and was unchanged in the flavour-nutrient condition. Mere exposure changed children's intake by the 5th exposure, flavour-flavour learning by the 10th. Mere exposure led to the largest increase in intake of unmodified purée at post-test and over 6 months. Children following flavour-flavour learning consumed more of the sweet purée than of unmodified purée. About 30-40% of the children were resistant to acceptance changes. The results of this study imply that mere exposure and flavour-flavour learning are powerful strategies for changing children's acceptance of a novel vegetable, even though a substantial number of children are resistant to these types of exposure learning. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule.

    Science.gov (United States)

    Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Feng, Nienie

    2015-07-01

    Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showed that a transparent lavender flavour microcapsule aqueous solution can be produced using hydroxypropyl-β-cyclodextrin (HP-β-CD) as wall material. The combination and interaction of flavour and wall materials were investigated by pyrolysis. Pyrolysis characteristics and kinetic parameters of the flavour nanocapsule were determined. During thermal degradation of blank HP-β-CD and flavour-HP-β-CD inclusion complex, three main stages can be distinguished. Due to the vaporization of lavender flavour encapsulated in HP-β-CD, the thermogravimetric (TG) curve of blank HP-β-CD shows a leveling-off from room temperature to 269 °C, while the TG curve of flavour-HP-β-CD inclusion complex is downward sloping in this temperature range. The kinetic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests.

  20. Flavour physics and flavour symmetries after the first LHC phase

    International Nuclear Information System (INIS)

    Barbieri, R.; Buttazzo, D.; Sala, F.; Straub, D.M.

    2014-01-01

    Based on flavour symmetries only, there are two ways to give rise to an effective description of flavour physics in the quark sector close to the CKM picture: one is based on U(3)_q×U(3)_u×U(3)_d (or equivalent) and the other on U(2)_q×U(2)_u×U(2)_d (or equivalent). In this context we analyze the current status of flavour physics measurements and we compare their impact, in the specific case of supersymmetry, with the direct searches of new particles at the LHC, present or foreseen

  1. The flavour of natural SUSY

    Energy Technology Data Exchange (ETDEWEB)

    Bruemmer, Felix [SISSA/ISAS, Trieste (Italy); Kraml, Sabine; Kulkarni, Suchita; Smith, Christopher [Universite Grenoble-Alpes, CNRS/IN2P3, Laboratoire de Physique Subatomique et de Cosmologie, Grenoble Cedex (France)

    2014-09-15

    An inverted mass hierarchy in the squark sector, as in so-called ''natural supersymmetry'', requires non-universal boundary conditions at the mediation scale of supersymmetry breaking. We propose a formalism to define such boundary conditions in a basis-independent manner and apply it to generic scenarios where the third-generation squarks are light, while the first two-generation squarks are heavy and near-degenerate. We show that not only is our formalism particularly well suited to study such hierarchical squark mass patterns, but in addition the resulting soft terms at the TeV scale are manifestly compatible with the principle of minimal flavour violation, and thus automatically obey constraints from flavour physics. (orig.)

  2. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2). Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel agrees with the application of the Procedure as performed by the JECFA for all 18 substances [FL-no: 02.114, 02.141, 05.098, 05.104, 05.112, 05.119, 05.123, 08.034, 08.060, 08.067, 09.028, 09.034, 09...... for the materials of commerce have also been considered and for all 18 substances, the information is adequate....

  3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 301 (FGE.301): A sulphur substituted pyrimidin-derivative and its hydrochloride salt

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one [FL-no: 16.116] and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H...... on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the two substances [FL-no: 16.116 and 16.120] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis...

  4. Top-flavoured dark matter in Dark Minimal Flavour Violation

    Energy Technology Data Exchange (ETDEWEB)

    Blanke, Monika; Kast, Simon [Institut für Kernphysik, Karlsruhe Institute of Technology,Hermann-von-Helmholtz-Platz 1, D-76344 Eggenstein-Leopoldshafen (Germany); Institut für Theoretische Teilchenphysik, Karlsruhe Institute of Technology,Engesserstraße 7, D-76128 Karlsruhe (Germany)

    2017-05-31

    We study a simplified model of top-flavoured dark matter in the framework of Dark Minimal Flavour Violation. In this setup the coupling of the dark matter flavour triplet to right-handed up-type quarks constitutes the only new source of flavour and CP violation. The parameter space of the model is restricted by LHC searches with missing energy final states, by neutral D meson mixing data, by the observed dark matter relic abundance, and by the absence of signal in direct detection experiments. We consider all of these constraints in turn, studying their implications for the allowed parameter space. Imposing the mass limits and coupling benchmarks from collider searches, we then conduct a combined analysis of all the other constraints, revealing their non-trivial interplay. Especially interesting is the combination of direct detection and relic abundance constraints, having a severe impact on the structure of the dark matter coupling matrix. We point out that future bounds from upcoming direct detection experiments, such as XENON1T, XENONnT, LUX-ZEPLIN, and DARWIN, will exclude a large part of the parameter space and push the DM mass to higher values.

  5. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.

    Science.gov (United States)

    Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

    2016-05-31

    Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.

  6. The root of the problem: increasing root vegetable intake in preschool children by repeated exposure and flavour flavour learning.

    Science.gov (United States)

    Ahern, Sara M; Caton, Samantha J; Blundell, Pam; Hetherington, Marion M

    2014-09-01

    Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote intake. The current study aimed to investigate the effectiveness of flavour-flavour learning as one such strategy for increasing vegetable intake in preschool children. Children (N = 29) aged 15 to 56 months were recruited through participating nurseries. Each received a minimum of six and maximium eight exposures to a root vegetable puree with added apple puree (flavour-flavour learning) alternating with six to eight exposures to another with nothing added (repeated exposure). A third puree acted as a control. Pre- and post-intervention intake measures of the three purees with nothing added were taken to assess change in intake. Follow-up measures took place 1 month (n = 28) and 6 months (n = 10) post-intervention. Intake increased significantly from pre- to post-intervention for all purees (~36 g), with no effect of condition. Magnitude of change was smaller in the control condition. Analysis of follow-up data showed that intake remained significantly higher than baseline 1 month (p exposure increases intake of a novel vegetable in young children. Results also suggest that mere exposure (to the food, the experimenters, the procedure) can generalise to other, similar vegetables but the addition of a familiar flavour confers no added advantage above mere exposure. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids) , 2016. Scientific Opinion on Flavouring Group Evaluation 90, Revision 1 (FGE.90Rev1): consideration of six substances evaluated by JECFA (68th meeting) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 and FGE.75Rev1

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary...... refined exposure estimation and to judge whether a re-evaluation according to the Procedure is needed....

  8. New trends in beer flavour compound analysis.

    Science.gov (United States)

    Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

    2015-06-01

    As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry.

  9. Starter culture development for improving the flavour of Proosdij-type cheese

    NARCIS (Netherlands)

    Ayad, E.H.E.; Verheul, A.; Bruinenberg, P.; Wouters, J.T.M.; Smit, G.

    2003-01-01

    The use of the additional mesophilic strain B851, which has specific flavour forming abilities, was tested for improving the flavour development of a Proosdij-type cheese made with a combination of an acidifying mesophilic and an adjunct thermophilic culture. This strain was selected because of its

  10. EFSA CEF Panel (EFSA Panel on Fo od Contact Materials, Enzymes, Flavourings and Proce ssing Aids), 2015. Scientific Opinion on Flavouring Group Evalua tion 35, Revision 1 (FGE.35Rev1)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate three flavouring substances in the Flavouring Group Evaluation 35, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. The present ...

  11. The Flavour Portal to Dark Matter

    CERN Document Server

    Calibbi, Lorenzo; Zaldivar, Bryan

    2015-01-01

    We present a class of models in which dark matter (DM) is a fermionic singlet under the Standard Model (SM) gauge group but is charged under a symmetry of flavour that acts as well on the SM fermions. Interactions between DM and SM particles are mediated by the scalar fields that spontaneously break the flavour symmetry, the so-called flavons. In the case of gauged flavour symmetries, the interactions are also mediated by the flavour gauge bosons. We first discuss the construction and the generic features of this class of models. Then a concrete example with an abelian flavour symmetry is considered. We compute the complementary constraints from the relic abundance, direct detection experiments and flavour observables, showing that wide portions of the parameter space are still viable. Other possibilities like non-abelian flavour symmetries can be analysed within the same framework.

  12. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs...... in the commercial flavouring material. Forty-six candidate substances are classified into structural class I. The remaining two substances [FL-no: 05.143 and 09.884] are classified into structural class II. Thirty-eight of the flavouring substances in the present group have been reported to occur naturally...... in a wide range of food items. According to the default MSDI approach, the 48 flavouring substances in this group have intakes in Europe from 0.001 to 120 microgram/capita/day, which are below the thresholds of concern value for both structural class I (1800 microgram/person/day) and structural class II...

  13. Adolescents' interest in trying flavoured e-cigarettes.

    Science.gov (United States)

    Pepper, J K; Ribisl, K M; Brewer, N T

    2016-11-01

    More US adolescents use e-cigarettes than smoke cigarettes. Research suggests flavoured e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavours. A national sample of adolescents (n=1125) ages 13-17 participated in a phone survey from November 2014 to June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavours (tobacco, alcohol, menthol, candy or fruit) and used regression analysis to examine the impact of flavour on interest in trying e-cigarettes and harm beliefs. Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavoured like menthol (OR=4.00, 95% CI 1.46 to 10.97), candy (OR=4.53, 95% CI 1.67 to 12.31) or fruit (OR=6.49, 95% CI 2.48 to 17.01) compared with tobacco. Adolescents believed that fruit-flavoured e-cigarettes were less harmful to health than tobacco-flavoured e-cigarettes (p<0.05). Perceived harm mediated the relationship between some flavours and interest in trying e-cigarettes. A minority of adolescents believed that e-cigarettes did not have nicotine (14.6%) or did not know whether they had nicotine (3.6%); these beliefs did not vary by flavour. Candy-flavoured, fruit-flavoured and menthol-flavoured e-cigarettes appeal to adolescents more than tobacco-flavoured or alcohol-flavoured e-cigarettes. This appeal is only partially explained by beliefs about reduced harm. Given adolescents' interest in trying e-cigarettes with certain flavours, policymakers should consider restricting advertisements promoting flavoured products in media that reach large numbers of young people. Future research should examine other reasons for the appeal of individual flavours, such as novelty and perceived luxury. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  14. Quark Yukawa pattern from spontaneous breaking of flavour SU(3) 3

    Science.gov (United States)

    Nardi, Enrico

    2015-10-01

    A SU(3)Q × SU(3)u × SU(3)d invariant scalar potential breaking spontaneously the quark flavour symmetry can explain the Standard Model flavour puzzle. The approximate alignment in flavour space of the vacuum expectation values of the up and down 'Yukawa fields' results as a dynamical effect. The observed quark mixing angles, the weak CP violating phase, and hierarchical quark masses can be all reproduced at the cost of introducing additional (auxiliary) scalar multiplets, but without the need of introducing hierarchical parameters.

  15. Flavour tagging performance in LHCb

    International Nuclear Information System (INIS)

    Grabalosa Gandara, Marc

    2009-01-01

    To do precise CP violation measurements, the best possible determination of the flavour of the B-meson is necessary. This report summarizes the flavour tagging performances for the LHCb experiment. The flavour tagging is obtained through a combination of several methods, based on different signatures. The use of control channels, which are decays to flavour-specific final states, will allow to determine the wrong tag fraction ω (the probability of a tag to be wrong), which can be used as an input for the determination of CKM unitarity triangle angles.

  16. Characterization of beer flavour stability (EPR - spin trapping)

    International Nuclear Information System (INIS)

    Stasko, A.; Liptakova, M.; Malik, F.

    1999-01-01

    The beer flavour stability is coupled with free radical degradation processes. Probably, aldehydes produced during the brewery but also generated by stalling are responsible for beer flavour as well as for its breaking down. The storing beer at the lower temperatures and in the dark place inhibits, and otherwise the rising temperature and illumination accelerate the rate of such radical processes. Beers contain naturally occurring radical scavengers - antioxidants which inhibit such unwanted reactions. Then depleting of scavengers results in the breaking down of the beer stability. EPR spin trapping technique was used as monitor such processes and for characterising so the flavour stability of beer. The probe was temperated at 60 grad C in the cavity of EPR spectrometer in the presence of spin trapping agent, N-tert.-butyl-α-phenyl nitrone (PBN) and EPR spectra were recorded for few hours. After beer antioxidants become depleted, free radicals formed by the beer degradation are scavenged by PBN spin trap and this point is characterised with a dramatically increased concentration of the free radicals trapped

  17. Flavour Tagging with the LHCb experiment

    CERN Multimedia

    Birnkraut, Alex

    2015-01-01

    Measurements of flavour oscillations and time-dependent CP asymmetries in neutral B meson systems require knowledge of the b quark production flavour. This identification is performed by the Flavour Tagging.

  18. Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015.

    Science.gov (United States)

    Farley, Shannon M; Schroth, Kevin Rj; Grimshaw, Victoria; Luo, Wentai; DeGagne, Julia L; Tierney, Peyton A; Kim, Kilsun; Pankow, James F

    2018-03-01

    Youth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with 'characterising flavours' except for 'tobacco, menthol, mint and wintergreen'. Enforcement is based on packaging: explicit use of a flavour name (eg, 'strawberry') or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name. Sixteen tobacco products were purchased within NYC in 2015 that did not have explicit flavour names, along with three with flavour names. These were analysed for 92 known flavour chemicals plus triacetin by gas chromatography/mass spectrometry. 14 of the 16 products had total determined flavour chemical levels that were higher (>0.3 mg/g) than in previously studied flavour-labelled products and of a chemical profile indicating added flavour chemicals. The results suggest that the tobacco industry has responded to sales restrictions by renaming flavoured products to avoid explicitly identifying them as flavoured. While chemical analysis is the most precise means of identifying flavours in tobacco products, federal tobacco laws pre-empt localities from basing regulations on that approach, limiting enforcement options. If the Food and Drug Administration would mandate that all tobacco products must indicate when flavourings are present above a specific level, local jurisdictions could enforce their sales restrictions. A level of 0.1 mg/g for total added flavour chemicals is suggested here as a relevant reference value for regulating added flavour chemicals in tobacco products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  19. EFSA EFSA ; Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings)

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...

  20. Heavy flavours: theory summary

    OpenAIRE

    Corcella, Gennaro

    2005-01-01

    I summarize the theory talks given in the Heavy Flavours Working Group. In particular, I discuss heavy-flavour parton distribution functions, threshold resummation for heavy-quark production, progress in fragmentation functions, quarkonium production, heavy-meson hadroproduction.

  1. The $B^0_s \\to \\mu^+ \\mu^−$ decay, lepton flavour violation and lepton flavour universality at the LHCb experiment

    CERN Document Server

    Pescatore, Luca

    2017-01-01

    Rare decays of $b$ hadrons are sensitive indirect probes of effects beyond the Standard Model. These are processes that are suppressed because they are forbidden at tree level but they can proceed via loops, where new particles can contribute in principle at the same level as the Standard Model. In particular, $b \\to s \\ell \\ell$ processes give access to many observables where effects of new physics can be observed. Recent results on these searches will be presented, including the new measurement of the $B^0_s \\to \\mu^{+} \\mu^-$ branching fraction, lepton flavour violation and lepton flavour universality measurements performed at the LHCb experiment.

  2. Jagiellonian University Heavy flavour highlights from the LHCb

    CERN Document Server

    INSPIRE-00640989

    2017-01-01

    This document presents an overview of the flavour anomalies observed by the LHCb experiment. All results are based on the dataset collected during the full LHC Run 1 by the LHCb Collaboration. Measurements of branching fractions of several $b \\rightarrow sll$ decays are presented together with the angular analysis of $B^{0} \\rightarrow K∗ \\mu^{+}\\mu^{−}$ decays and the lepton flavour universality tests R(K) and R(D∗). In addition, a direct search for a new light scalar particle in the $B^{+} \\rightarrow K^{+}\\chi$ decay, with $\\chi \\rightarrow \\mu^{+} \\mu^{-}$, is presented.

  3. Heavy flavours

    CERN Document Server

    Buras, Andrzej J

    1998-01-01

    This volume is a collection of review articles on the most outstanding topics in heavy flavour physics. All the authors have made significant contributions to this field. The book reviews in detail the theoretical structure of heavy flavour physics and confronts the Standard Model and some of its extensions with existing experimental data.This new edition covers new trends and ideas and includes the latest experimental information. Compared to the previous edition interesting new activities are included and some of the key contributions are updated. Particular attention is paid to the discover

  4. Flavour Behavior

    Institute of Scientific and Technical Information of China (English)

    奎斯特国际有限公司

    2004-01-01

    @@ A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia. In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.

  5. Chewing gum and context-dependent memory: the independent roles of chewing gum and mint flavour.

    Science.gov (United States)

    Johnson, Andrew J; Miles, Christopher

    2008-05-01

    Two experiments independently investigated the basis of the chewing gum induced context-dependent memory effect. At learning and/or recall, participants either chewed flavourless gum (Experiment 1) or received mint-flavoured strips (Experiment 2). No context-dependent memory effect was found with either flavourless gum or mint-flavoured strips, indicating that independently the contexts were insufficiently salient to induce the effect. This is found despite participants' subjective ratings indicating a perceived change in state following administration of flavourless gum or mint-flavoured strips. Additionally, some preliminary evidence for a non-additive facilitative effect of receiving gum or flavour at either learning and/or recall is reported. The findings raise further concerns regarding the robustness of the previously reported context-dependent memory effect with chewing gum.

  6. Flavour tagging at the future linear collider

    International Nuclear Information System (INIS)

    Hansen, S.X.

    2003-01-01

    High performance flavour tagging of jets containing heavy flavours is crucial for the studies planned for the future high energy e + e - Linear Collider (LC). Pixel detectors have proven to provide very powerful flavour identification, for this reason the Linear Collider Flavour Identification collaboration has decided to concentrate its R and D work for the future LC on a Charged Coupled Device pixel vertex detector, and study the flavour tagging performance of the design to optimize it. In this work we first evaluate the basic tracking performance. We then estimate the flavour tagging performance of the present detector layout, using a neural network approach. We conclude by studying the energy dependence of the performance

  7. Dynamical generation of flavour

    Indian Academy of Sciences (India)

    Introduction of family symmetry and generation of flavour structure by Yukawa couplings arising as vacuum expectation values (VEVs) of 'spurion' fields offers an attractive alternative prospect for understanding flavour structure [1]. Model builders have considered various. Pramana – J. Phys., Vol. 86, No. 2, February 2016.

  8. Meat flavour in pork and beef - From animal to meal.

    Science.gov (United States)

    Aaslyng, Margit D; Meinert, Lene

    2017-10-01

    An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat. The fatty acid composition can easily be altered though feeding, especially in monogastric animals, while the carbohydrate content is more closely related to genetics (pigs), feeding in the last days before slaughter and handling at slaughter (both ante and post mortem). Ageing of the meat is not particularly important for the flavour, unless the meat is dry-aged. In comparison, cooking is crucial for the development of flavour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule

    OpenAIRE

    Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Feng, Nienie

    2014-01-01

    Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showe...

  10. Heavy flavour in ALICE

    CERN Document Server

    Pillot, Philippe

    2008-01-01

    Open heavy flavours and heavy quarkonium states are expected to provide essential informa- tion on the properties of the strongly interacting system fo rmed in the early stages of heavy-ion collisions at very high energy density. Such probes are espe cially promising at LHC energies where heavy quarks (both c and b) are copiously produced. The ALICE detector shall measure the production of open heavy flavours and heavy quarkonium st ates in both proton-proton and heavy-ion collisions at the LHC. The expected performances of ALICE for heavy flavour physics is discussed based on the results of simulation studies on a s election of benchmark channels

  11. Flavour Tagging at LHCb

    CERN Multimedia

    Grabalosa Gandara, M

    2009-01-01

    To do precise CP violation measurements, the most possible accurate knowledge of the flavour at production of the reconstructed B meson is required. This poster summarizes the flavour tagging performances for the LHCb experiment. We use same side an opposite side algorithms to establish wheter the meson contained a b or a b\\bar quark. The final decision is obtained through a combination of several methods. The use of control channels, decays to a flavour specific final state, will allow to determine the wrong tag fraction \\omega (the probability of a tag to be wrong), which can be used as input for the determination of CKM unitary triangle angles.

  12. Two-Higgs-doublet models with Minimal Flavour Violation

    International Nuclear Information System (INIS)

    Carlucci, Maria Valentina

    2010-01-01

    The tree-level flavour-changing neutral currents in the two-Higgs-doublet models can be suppressed by protecting the breaking of either flavour or flavour-blind symmetries, but only the first choice, implemented by the application of the Minimal Flavour Violation hypothesis, is stable under quantum corrections. Moreover, a two-Higgs-doublet model with Minimal Flavour Violation enriched with flavour-blind phases can explain the anomalies recently found in the ΔF = 2 transitions, namely the large CP-violating phase in B s mixing and the tension between ε K and S ψKS .

  13. Challenges for New Physics in the Flavour Sector

    CERN Document Server

    Crivellin, Andreas

    2014-01-01

    In these proceedings I present a personal perspective of the challenges for new physics (NP) searches in the flavour sector. Since the CKM mechanism of flavour violation has been established to a very high precision, we know that physics beyond the Standard Model can only contribute sub-dominantly. Therefore, any realistic model of physics beyond the Standard Model (SM) must respect the stringent constrains from flavour observables like $b\\to s \\gamma$, $B_s\\to\\mu^+\\mu^-$, $\\Delta F=2$ processes etc., in a first step. In a second step, it is interesting to ask the question if some deviations from the SM predictions (like the anomalous magnetic moment of the muon or recently observed discrepancies in tauonic $B$ decays or $B\\to K^*\\mu^+\\mu^-$) can be explained by a model of NP without violating bounds from other observables.

  14. Challenges for New Physics in the Flavour Sector

    International Nuclear Information System (INIS)

    Crivellin, A.

    2014-09-01

    In these proceedings I present a personal perspective of the challenges for new physics (NP) searches in the flavour sector. Since the CKM mechanism of flavour violation has been established to a very high precision, we know that physics beyond the Standard Model can only contribute sub-dominantly. Therefore, any realistic model of physics beyond the Standard Model (SM) must respect the stringent constrains from flavour observables like b → sγ, B S → μ + μ - , ΔF=2 processes etc., in a first step. In a second step, it is interesting to ask the question if some deviations from the SM predictions (like the anomalous magnetic moment of the muon or recently observed discrepancies in tauonic B decays or B → K*μ + μ - ) can be explained by a model of NP without violating bounds from other observables. (author)

  15. Quasi-relativistic fermions and dynamical flavour oscillations

    CERN Document Server

    Alexandre, Jean; Mavromatos, Nick E.

    2014-01-01

    We introduce new Lorentz-symmetry violating kinematics for a four-fermion interaction model, where dynamical mass generation is allowed, irrespectively of the strength of the coupling. In addition, these kinematics lead to a quasi-relativistic dispersion relation, in the sense that it is relativistic in both the infrared and the ultraviolet, but not in an intermediate regime, characterized by the mass $M$. For two fermions, we show that a flavour-mixing mass matrix is generated dynamically, and the Lorentz symmetric limit $M\\to\\infty$ leads to two free relativistic fermions, with flavour oscillations. This model, valid for either Dirac or Majorana fermions, can describe any set of phenomenological values for the eigen masses and the mixing angle.

  16. Supersymmetry, the flavour puzzle and rare B decays

    International Nuclear Information System (INIS)

    Straub, David Michael

    2010-01-01

    The gauge hierarchy problem and the flavour puzzle belong to the most pressing open questions in the Standard Model of particle physics. Supersymmetry is arguably the most popular framework of physics beyond the Standard Model and provides an elegant solution to the gauge hierarchy problem; however, it aggravates the flavour puzzle. In the first part of this thesis, I discuss several approaches to address the flavour puzzle in the minimal supersymmetric extension of the Standard Model and experimental tests thereof: supersymmetric grand unified theories with a unification of Yukawa couplings at high energies, theories with minimal flavour violation and additional sources of CP violation and theories with gauge mediation of supersymmetry breaking and a large ratio of Higgs vacuum expectation values. In the second part of the thesis, I discuss the phenomenology of two rare B meson decay modes which are promising probes of physics beyond the Standard Model: The exclusive B → K * l + l - decay, whose angular decay distribution will be studied at LHC and gives access to a large number of observables and the b→sνanti ν decays, which are in the focus of planned high-luminosity Super B factories. I discuss the predictions for these observables in the Standard Model and their sensitivity to New Physics. (orig.)

  17. Minimal Flavour Violation and Beyond

    CERN Document Server

    Isidori, Gino

    2012-01-01

    We review the formulation of the Minimal Flavour Violation (MFV) hypothesis in the quark sector, as well as some "variations on a theme" based on smaller flavour symmetry groups and/or less minimal breaking terms. We also review how these hypotheses can be tested in B decays and by means of other flavour-physics observables. The phenomenological consequences of MFV are discussed both in general terms, employing a general effective theory approach, and in the specific context of the Minimal Supersymmetric extension of the SM.

  18. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests

    Directory of Open Access Journals (Sweden)

    Ila Monize Sousa Sales

    2017-01-01

    Full Text Available The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings in root meristem cells of Allium cepa at the doses of 3.5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice treated orally for seven days with 0.5, 1.0, 2.0, 5.0 and 10.0 mL/kg of flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring died before the seventh day of treatment. The amounts of 0.5 and 1.0 mL/kg of the three additives were cytotoxic to erythrocytes, and treatment with the grape flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used.

  20. A simplified model of top-flavoured dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Kast, Simon; Blanke, Monika [Karlsruher Institut fuer Technologie, Karlsruhe (Germany)

    2016-07-01

    We present the phenomenology of a new physics simplified model of top-flavoured dark matter. The dark matter particle is the lightest Dirac fermion of a new flavour-triplet coupling to the SM up-triplet via a new scalar mediator. The coupling is left general, following Dark Minimal Flavour Violation introduced in arXiv:1405.6709, and therefore is a new source of flavour violation. We study the impact of constraints from both flavour experiments, relic abundance and direct detection constraints, as well as collider bounds.

  1. Sensory analysis of characterising flavours

    NARCIS (Netherlands)

    Krüsemann, Erna J.Z.; Lasschuijt, Marlou P.; Graaf, de C.; Wijk, de René A.; Punter, Pieter H.; Tiel, van Loes; Cremers, Johannes W.J.M.; Nobelen, van de Suzanne; Boesveldt, Sanne; Talhout, Reinskje

    2018-01-01

    Objectives: Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines

  2. Flavoured Dark Matter moving left

    Science.gov (United States)

    Blanke, Monika; Das, Satrajit; Kast, Simon

    2018-02-01

    We investigate the phenomenology of a simplified model of flavoured Dark Matter (DM), with a dark fermionic flavour triplet coupling to the left-handed SU(2) L quark doublets via a scalar mediator. The DM-quark coupling matrix is assumed to constitute the only new source of flavour and CP violation, following the hypothesis of Dark Minimal Flavour Violation. We analyse the constraints from LHC searches, from meson mixing data in the K, D, and B d,s meson systems, from thermal DM freeze-out, and from direct detection experiments. Our combined analysis shows that while the experimental constraints are similar to the DMFV models with DM coupling to right-handed quarks, the multitude of couplings between DM and the SM quark sector resulting from the SU(2) L structure implies a richer phenomenology and significantly alters the resulting impact on the viable parameter space.

  3. Supersymmetry, the flavour puzzle and rare B decays

    Energy Technology Data Exchange (ETDEWEB)

    Straub, David Michael

    2010-07-14

    The gauge hierarchy problem and the flavour puzzle belong to the most pressing open questions in the Standard Model of particle physics. Supersymmetry is arguably the most popular framework of physics beyond the Standard Model and provides an elegant solution to the gauge hierarchy problem; however, it aggravates the flavour puzzle. In the first part of this thesis, I discuss several approaches to address the flavour puzzle in the minimal supersymmetric extension of the Standard Model and experimental tests thereof: supersymmetric grand unified theories with a unification of Yukawa couplings at high energies, theories with minimal flavour violation and additional sources of CP violation and theories with gauge mediation of supersymmetry breaking and a large ratio of Higgs vacuum expectation values. In the second part of the thesis, I discuss the phenomenology of two rare B meson decay modes which are promising probes of physics beyond the Standard Model: The exclusive B {yields} K{sup *}l{sup +}l{sup -} decay, whose angular decay distribution will be studied at LHC and gives access to a large number of observables and the b{yields}s{nu}anti {nu} decays, which are in the focus of planned high-luminosity Super B factories. I discuss the predictions for these observables in the Standard Model and their sensitivity to New Physics. (orig.)

  4. Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

    Science.gov (United States)

    Cacciapaglia, Giacomo; Cai, Haiying; Flacke, Thomas; Lee, Seung J.; Parolini, Alberto; Serôdio, Hugo

    2015-06-01

    The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

  5. Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

    Energy Technology Data Exchange (ETDEWEB)

    Cacciapaglia, Giacomo; Cai, Haiying [Université de Lyon, F-69622 Lyon (France); Université Lyon 1, Villeurbanne (France); CNRS/IN2P3, UMR5822, Institut de Physique Nucléaire de Lyon,F-69622 Villeurbanne Cedex (France); Flacke, Thomas [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Lee, Seung J. [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); School of Physics, Korea Institute for Advanced Study, Seoul 130-722 (Korea, Republic of); Parolini, Alberto [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Center for Axion and Precision Physics, IBS,291 Daehak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Serôdio, Hugo [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of)

    2015-06-15

    The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

  6. Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

    International Nuclear Information System (INIS)

    Cacciapaglia, Giacomo; Cai, Haiying; Flacke, Thomas; Lee, Seung J.; Parolini, Alberto; Serôdio, Hugo

    2015-01-01

    The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

  7. Studies on mushroom flavours 2. Flavour compounds in coprinus comatus.

    Science.gov (United States)

    Dijkstra, F Y; Wikén, T O

    1976-01-01

    In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined. A mixture of 37 compounds found in the extract had a stronger flavour than the natural extract. 3-Octanol, 1-octen-3-ol, 1-octanol and 2-methyl-2-penten-4-olide were the volatiles with the strongest flavour. Mass and IR spectra of 2-methyl-2-penten-4-olide are presented.

  8. The role of smell, taste, flavour and texture cues in the identification of vegetables

    NARCIS (Netherlands)

    Stokkom, van V.L.; Blok, A.E.; Kooten, van O.; Graaf, de C.; Stieger, M.

    2018-01-01

    It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not

  9. Flavour preferences in youth versus adults: a review

    Science.gov (United States)

    Hoffman, Allison C; Salgado, Raydel Valdes; Dresler, Carolyn; Faller, Rachel Williams; Bartlett, Christopher

    2016-01-01

    Objective To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. Data sources A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. Study selection and extraction A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers. Data synthesis Findings were grouped by taste and smell preferences, which are important components of overall flavour. For taste, evidence is summarised in the following categories: sweet, salty, sour, bitter, umami and fat; within each of them, findings are organised by age categories. For smell, evidence is summarised as follows: fruit/herbal/spices, tobacco and coffee and other odours. Major findings from this search indicated that sweet preference in children and adolescents was higher than in adults. Examples of preferred food-related tastes and odours for young people included cherry, candy, strawberry, orange, apple and cinnamon. Currently, all these are used to flavour cigars, cartridges for electronic cigarettes, hookah (waterpipe) and smokeless tobacco products. Conclusions Infants and children exhibited elevated sweet and salty preference relative to adults. Age-related changes in bitter, sour, umami and fat taste were not clear and more research would be useful. ‘Sweet’ food odours were highly preferred by children. Tobacco products in flavours preferred by young people may impact tobacco use and initiation, while flavours preferred by adults may impact product switching or dual use. PMID:27633764

  10. Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices

    Directory of Open Access Journals (Sweden)

    Ernest Ekow Abano

    2014-06-01

    Full Text Available A far-infrared radiation (FIR catalytic laboratory dryer was designed by us and used to dry tomato. The kinetics of drying of tomato slices with FIR energy was dependent on both the distance from the heat source and the sample thickness. Numerical evaluation of the simplified Fick’s law for Fourier number showed that the effective moisture diffusivity increased from 0.193×10–9 to 1.893×10–9 m2/s, from 0.059×10–9 to 2.885×10–9 m2/s, and, from 0.170×10–9 to 4.531×10–9 m2/s for the 7, 9, and 11 mm thick slices as moisture content decreased. Application of FIR enhanced the flavour of the dried tomatoes by 36.6% when compared with the raw ones. The results demonstrate that in addition to shorter drying times, the flavour of the products can be enhanced with FIR. Therefore, FIR drying should be considered as an efficient drying method for tomato with respect to minimization of processing time, enhancement in flavour, and improvements in the quality and functional property of dried tomatoes.

  11. Heavy flavour production at RHIC and LHC

    Directory of Open Access Journals (Sweden)

    Innocenti Gian Michele

    2018-01-01

    Full Text Available In this proceedings, I present selected experimental results on heavy-flavour production at RHIC and at the LHC, which were presented at the Strangeness in Quark Matter 2017 conference. I will present a brief introduction to the heavy-flavour physics in heavy ion collisions and I will focus on recents measurements of in-medium energy loss and and collective properties of heavy-flavour particles, which provided important information on the mechanisms of heavy flavour interaction with the hot and dense medium created in ultra-relativistic heavy-ion collisions.

  12. Flavour blindness and patterns of flavour symmetry breaking in lattice simulations of up, down and strange quarks

    Energy Technology Data Exchange (ETDEWEB)

    Bietenholz, W. [Univ. Autonoma de Mexico, Mexico City (Mexico). Inst. de Ciencias Nucleares; Bornyakov, V. [Inst. for High Energy Physics, Protovino (Russian Federation); Inst. for Theoretical and Experimental Physics, Moscow (Russian Federation); Goeckeler, M. [Regensburg Univ. (DE). Inst. fuer Theoretische Physik] (and others)

    2011-02-15

    QCD lattice simulations with 2+1 flavours typically start at rather large up-down and strange quark masses and extrapolate first the strange quark mass to its physical value and then the up-down quark mass. An alternative method of tuning the quark masses is discussed here in which the singlet quark mass is kept fixed, which ensures that the kaon always has mass less than the physical kaon mass. Using group theory the possible quark mass polynomials for a Taylor expansion about the flavour symmetric line are found, first for the general 1+1+1 flavour case and then for the 2+1 flavour case (when two quark flavours are mass degenerate). These enable highly constrained fits to be used in the extrapolation of hadrons to the physical pion mass. Numerical results for the 2+1 flavour case confirm the usefulness of this expansion and an extrapolation to the physical pion mass gives hadron mass values to within a few percent of their experimental values. Singlet quantities remain constant which allows the lattice spacing to be determined from hadron masses (without necessarily being at the physical point). Furthermore an extension of this programme to include partially quenched results is also given. (orig.)

  13. Flavour physics: status and prospects

    CERN Multimedia

    CERN. Geneva

    2014-01-01

    The flavour physics sector provides accurate measurements of Standard Model (SM) parameters and probes the existence of new particles at energy scales well beyond the reach of direct detection. In the light of the Tevatron and B-factories legacy, as well as the LHC run I data, I will review what flavour physics tells us today about the SM and about possible physics beyond the Standard Model (BSM). I will then present the progress anticipated from the LHC run II, as well as from NA62 and Belle II, before discussing the experimental challenges that we need to overcome in order to produce precise flavour measurements in high luminosity environments, such as those to be faced at the LHC Run III and at the HL-LHC. I will conclude by discussing how future flavour measurements will guide direct searches for BSM physics, whether deviations from the SM picture are observed or not.

  14. Lepton-flavour violating $B$ decays in generic $Z'$ models

    CERN Document Server

    Crivellin, Andreas; Matias, Joaquim; Nierste, Ulrich; Pokorski, Stefan; Rosiek, Janusz

    2015-01-01

    LHCb has reported deviations from the SM expectations in $B\\to K^* \\mu^+\\mu^-$ angular observables, in $B_s\\to\\phi\\mu^+\\mu^-$ and in ratio $R(K)=Br[B\\to K \\mu^+\\mu^-]/Br[B\\to K e^+e^-]$. For all three decays, a heavy neutral gauge boson mediating $b\\to s\\mu^+\\mu^-$ transitions is a prime candidate for an explanation. As $R(K)$ measures violation of lepton-flavour universality, it is interesting to examine the possibility that also lepton flavour is violated. In this article, we investigate the perspectives to discover the lepton-flavour violating modes $B\\to K^{(*)}\\tau^\\pm\\mu^\\mp$, $B_s\\to \\tau^\\pm\\mu^\\mp$ and $B\\to K^{(*)} \\mu^\\pm e^\\mp$, $B_s\\to \\mu^\\pm e^\\mp$. For this purpose we consider a simplified model in which new-physics effects originate from an additional neutral gauge boson ($Z^\\prime$) with generic couplings to quarks and leptons. The constraints from $\\tau\\to3\\mu$, $\\tau\\to\\mu\

  15. Heavy flavour production in perturbative QCD

    International Nuclear Information System (INIS)

    Nason, P.; Ridolfi, G.; Frixione, S.; Mangano, M.L.

    1994-01-01

    The status of heavy flavour production in QCD is reviewed. Recent results on the doubly-differential cross section are discussed for the photoproduction of heavy flavours. Comparison of experimental results with theoretical calculation is discussed both for b production at hadron colliders and c production in fixed-target hadroproduction and photoproduction. The possibility of using photoproduction of heavy flavour in order to determine the gluon density in the proton is also discussed. (author). 38 refs., 8 figs

  16. Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

    OpenAIRE

    Manojlovic, Verica; Rajic, Nevenka; Djonlagic, Jasna; Obradovic, Bojana; Nedovic, Viktor; Bugarski, Branko

    2008-01-01

    The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethyl vanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about 450 ?m. Chemical characterization by H-NMR spectroscopy revealed that the algi...

  17. The Challenges of Flavour Physics

    Energy Technology Data Exchange (ETDEWEB)

    Isidori, Gino [Istituto Nazionale di Fisica Nucleare - INFN, Sezione di Pisa, 56127 Pisa (Italy); Technische Universitaet Muenchen, Institute for Advanced Study - IAS-TUM, Lichtenbergstrasse 2a, 85748 Garching (Germany)

    2010-07-01

    This presentation deals with the 'big' challenges of flavour physics. To a large extent, the origin of 'flavour' is still a mystery... Our 'ignorance' can be summarized by the following two open questions: What determines the observed pattern of masses and mixing angles of quarks and leptons? Which are the sources of flavour symmetry breaking accessible at low energies? Some 'popular' answers to the first question are obtained by means of Abelian or non-Abelian continuous flavour symmetries, Discrete flavour symmetries, Fermion profiles in extra dimensions, but other options are also possible. In all cases it is quite easy to reproduce the observed mass matrices in terms of a reduced number of free parameters, while it is difficult to avoid problems with FCNCs (without some amount of fine-tuning). Hard to make progress without knowing the ultraviolet completion of the SM. Answering the second question is more easy: It can be formulated independently of the UV completion of the theory. It is mainly a question of precision (both on the theory and on the experimental side). The good overall consistency of the experimental constraints appearing in the so-called CKM fits seems to indicate there is not much room for new sources of flavour symmetry breaking. Despite the overall success of the 'standard picture' looking more closely there a few 'anomalies' that is worth to investigate in more detail. Three particularly interesting cases are: The sin(2{beta}) tension in the CKM fit, the CP violation in B{sub s} mixing and B(B {yields} {tau}{nu}). Several attempts to explain these effects have appeared in the recent literature. In particular there is three classes of models where there has been considerable activity in the last few months, and which are quite interesting because of clear correlations among various observables: Two Higgs Doublet Model (2HDM) with MFV, large tan{beta} and flavour-blind phases, Right

  18. Flavour physics from extra dimensions

    CERN Document Server

    Martinelli, G; Scrucca, C A; Silvestrini, L

    2004-01-01

    We discuss the possibility of introducing an SU(2) global flavour symmetry in the context of flat extra dimensions. In particular we concentrate on the 5-dimensional case and we study how to obtain the flavour structure of the Standard Model quark sector compacti(ying the fifth dimension on the orbifold St/Z2 a la Scberk-Scbwarz (SS). We show that in this case it is possible to justify the five orders of magnitude among the values of the quark masses with only one parameter: the SS flavour parameter. The non-local nature of the SS symmetry breaking mechanism allows to realize this without introducing new instabilities in the theory.

  19. Role of sweet and other flavours in liking and disliking of electronic cigarettes.

    Science.gov (United States)

    Kim, Hyoshin; Lim, Juyun; Buehler, Stephanie S; Brinkman, Marielle C; Johnson, Nathan M; Wilson, Laura; Cross, Kandice S; Clark, Pamela I

    2016-11-01

    To examine the extent to which the perception of sweet and other flavours is associated with liking and disliking of flavoured electronic cigarettes (e-cigarettes). 31 participants (13 females/18 males; 12 sole/19 dual users) vaped 6 commercially available flavours of blu Tanks: Classic Tobacco (CT), Magnificent Menthol (MM), Cherry Crush (CC), Vivid Vanilla (VV), Piña Colada (PC) and Peach Schnapps (PS); all 'medium' strength, 12 mg/mL nicotine concentration. For each flavoured e-cigarette, participants first rated liking/disliking on the Labeled Hedonic Scale, followed by perceived intensities of sweetness, coolness, bitterness, harshness and specific flavour on the generalised version of the Labeled Magnitude Scale. The psychophysical testing was conducted individually in an environmental chamber. PC was perceived as sweetest and liked the most; CT was perceived as least sweet and liked the least. Across all flavours, liking was correlated with sweetness (r=0.31), coolness (r=0.25), bitterness (r=-0.25) and harshness (r=-0.29, all pimpact on liking followed by coolness; harshness had the greatest negative impact on liking. Our findings indicate that bitterness and harshness, most likely from nicotine, have negative impacts on the liking of e-cigarettes, but the addition of flavourants that elicit sweetness or coolness generally improves liking. The results suggest that flavours play an important role in e-cigarette preference and most likely use. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  20. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 20, Revision 3 (FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider in this revision 3 of Flavouring Group Evaluation 20, the SCF Opinion on benzoic acid. Furthermore information on stereoisomeric composition for two...... Regulation (EC) No 1565/2000. None of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern...

  1. arXiv Flavour Physics and CP Violation

    CERN Document Server

    Kamenik, J.F.

    2016-01-01

    These notes represent a summary of three lectures on flavour and CP violation, given at the CERNs European School of High Energy Physics in 2014. They cover flavour physics within the standard model, phenomenology of CP violation in meson mixing and decays, as well as constraints of flavour observableson physics beyond the standard model. In preparing the lectures (and consequently this summary) I drew heavily from several existing excellent and exhaustive sets of lecture notes and reviews on flavour physics and CP violation [1]. The reader is encouraged to consult those as well as the original literature for a more detailed study.

  2. General squark flavour mixing: constraints, phenomenology and benchmarks

    CERN Document Server

    De Causmaecker, Karen; Herrmann, Bjoern; Mahmoudi, Farvah; O'Leary, Ben; Porod, Werner; Sekmen, Sezen; Strobbe, Nadja

    2015-11-19

    We present an extensive study of non-minimal flavour violation in the squark sector in the framework of the Minimal Supersymmetric Standard Model. We investigate the effects of multiple non-vanishing flavour-violating elements in the squark mass matrices by means of a Markov Chain Monte Carlo scanning technique and identify parameter combinations that are favoured by both current data and theoretical constraints. We then detail the resulting distributions of the flavour-conserving and flavour-violating model parameters. Based on this analysis, we propose a set of benchmark scenarios relevant for future studies of non-minimal flavour violation in the Minimal Supersymmetric Standard Model.

  3. Controlled flavour changing neutral couplings in two Higgs Doublet models

    Energy Technology Data Exchange (ETDEWEB)

    Alves, Joao M.; Branco, Gustavo C.; Nebot, Miguel [Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica e Centro de Fisica Teorica de Particulas (CFTP), Lisboa (Portugal); Botella, Francisco J.; Cornet-Gomez, Fernando [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain)

    2017-09-15

    We propose a class of two Higgs doublet models where there are flavour changing neutral currents (FCNC) at tree level, but under control due to the introduction of a discrete symmetry in the full Lagrangian. It is shown that in this class of models, one can have simultaneously FCNC in the up and down sectors, in contrast to the situation encountered in the renormalisable and minimal flavour violating 2HDM models put forward by Branco et al. (Phys Lett B 380:119, 1996). The intensity of FCNC is analysed and it is shown that in this class of models one can respect all the strong constraints from experiment without unnatural fine-tuning. It is pointed out that the additional sources of flavour and CP violation are such that they can enhance significantly the generation of the Baryon asymmetry of the Universe, with respect to the standard model. (orig.)

  4. Do flavouring compounds contribute to aldehyde emissions in e-cigarettes?

    Science.gov (United States)

    Farsalinos, Konstantinos E; Voudris, Vassilis

    2018-05-01

    A recent study identified up to 10,000-fold higher aldehyde emissions from flavoured compared to unflavoured e-cigarette liquids. We set to replicate this study and also test similar flavourings with a new-generation e-cigarette device. Three liquids with the highest levels of aldehyde emissions in the previous study were tested (in standard and sweetened versions) using the same e-cigarette device and puffing patterns. Additionally, similar flavourings from a different manufacturer were tested using a new-generation e-cigarette device. Unflavoured samples were also tested. Low levels of formaldehyde (8.3-62 μg/g), acetaldehyde (12.1-26.0 μg/g) and acrolein (5.4-19.4 μg/g) were detected, lower by up to 589-fold compared to the previous report. Unflavoured liquid emitted 16.1 μg/g formaldehyde, 5.6 μg/g acetaldehyde and 2.4 μg/g acrolein, significantly lower compared to 2 liquids for formaldehyde and 1 for acrolein. Emissions from the new-generation device were even lower. Aldehyde emissions from all flavoured liquids were 79-99.8% lower than smoking and lower than commonly measured indoor levels and occupational and indoor safety limits. The e-cigarettes tested herein emit very low levels of aldehydes. Some flavourings may contribute to aldehyde emissions, but the absolute levels were minimal. Validated methods should be used when analysing e-cigarette emissions. Copyright © 2018 Elsevier Ltd. All rights reserved.

  5. Extended minimal flavour violating MSSM and implications for B physics

    International Nuclear Information System (INIS)

    Ali, A.; Lunghi, E.

    2001-05-01

    Current world average of the CP asymmetry a ψK , obtained from the rate differences in the decays B 0 →(JψK s ), (J/ψK L ) and their charge conjugates, is barely compatible with the standard model (SM) predictions resulting from the unitarity of the CKM matrix. Indirect estimate of this CP asymmetry in the so-called minimal flavour violating (MFV) supersymmetric extensions of the standard model, in which the CKM matrix remains the only flavour changing structure, is similar to the one in the SM. If the present experimental trend yielding δa ψK ≡a ψK exp -a ψK SM ψK at the cost of introducing an additional flavour changing structure beyond the CKM matrix. We analyze the compatibility of this model with present data and suggest specific tests in forthcoming experiments in B-meson decays. In addition to the CP-asymmetries in B-meson decays, such as a ψK and a ππ , we emphasize measurements of the radiative transition b→dγ as sensitive probes of the postulated flavour changing structure. This is quantified in terms of the ratio R(ργ/K*γ)=2B(B 0 →ρ 0 γ)/B(B 0 →K* 0 γ), the isospin violating ratio Δ ±0 =B(B ± →ρ ± γ)-/2B(B 0 →ρ 0 γ)-1, and the CP-asymmetry in the decay rates for B + →ρ + γ and its charge conjugate. (orig.)

  6. KLOE results in flavour physics and prospects for KLOE-2

    International Nuclear Information System (INIS)

    Czerwiński, E.; Babusci, D.; Badoni, D.; Balwierz, I.; Bencivenni, G.; Bini, C.; Bloise, C.; Bocci, V.; Bossi, F.; Branchini, P.; Budano, A.; Caldeira Balkeståhl, L.; Capon, G.; Ceradini, F.; Ciambrone, P.; Czerwiński, E.; Dané, E.; De Lucia, E.; De Robertis, G.; De Santis, A.

    2013-01-01

    A review of the most recent results in flavour physics obtained by the KLOE experiment at DAΦNE collider together with prospects for kaon physics at KLOE-2 is presented. A brief description of K S meson lifetime measurement and determination of upper limit for BR(K s →3π 0 ) are discussed. In addition a CPT symmetry test in the Standard Model Extension framework and study of the Dalitz plot of η→π + π − π 0 are reported. Last two sections are devoted to the KLOE-2 project and prospects in flavour physics

  7. Clove cigar sales following the US flavoured cigarette ban.

    Science.gov (United States)

    Delnevo, Cristine D; Hrywna, Mary

    2015-12-01

    Following the passage of the Family Smoking Prevention and Tobacco Control Act in 2009, flavoured cigarettes, including clove cigarettes, were banned based on the rationale that such cigarettes appealed to youth. However, the ban on characterising flavours was not extended to cigars. This study reviewed industry documents from Kretek International, the parent company behind Djarum clove cigars, to document the changes in their marketing and production strategies following the flavour ban on cigarettes. To assess sales trends following the ban, data for clove cigar sales in the USA from 2009 to 2012 were analysed using Nielsen's Convenience Track retail scanner database. Additionally, data on tobacco imports to the USA from Indonesia were obtained from the USDA Foreign Agricultural Service's Global Agricultural Trade System for the years 2008-2012. In anticipation of Food and Drug Administration's (FDA) flavour ban on cigarettes and recognising the regulatory advantages of cigars, Kretek International began developing Djarum clove cigars in 2007. Immediately following the flavour ban, sales of this product increased by more than 1400% between 2009 and 2012. During this same period, tobacco imports to the USA from Indonesia, a leader in clove tobacco production, shifted from cigarettes to almost exclusively cigars. Kretek International, like other tobacco manufacturers, manipulated its products following the Family Smoking Prevention and Tobacco Control Act as a way to capitalise on regulatory loopholes and replace its now banned clove cigarettes. As a result, consumption of the company's Djarum clove cigars increased exponentially in recent years. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  8. Minimal flavour violation an effective field theory approach

    CERN Document Server

    D'Ambrosio, G.; Isidori, G.; Strumia, A.

    2002-01-01

    We present a general analysis of extensions of the Standard Model which satisfy the criterion of Minimal Flavour Violation (MFV). We define this general framework by constructing a low-energy effective theory containing the Standard Model fields, with one or two Higgs doublets and, as the only source of SU(3)^5 flavour symmetry breaking, the background values of fields transforming under the flavour group as the ordinary Yukawa couplings. We analyse present bounds on the effective scale of dimension-six operators, which range between 1 and 10 TeV, with the most stringent constraints imposed by B -> X_s gamma. In this class of theories, it is possible to relate predictions for FCNC processes in B physics to those in K physics. We compare the sensitivity of various experimental searches in probing the hypothesis of MFV. Within the two-Higgs-doublet scenario, we develop a general procedure to obtain all tan(beta)-enhanced Higgs-mediated FCNC amplitudes, discussing in particular their impact in B -> l^+l^-, Delta...

  9. Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree.

    Science.gov (United States)

    Koutidou, Maria; Grauwet, Tara; Van Loey, Ann; Acharya, Parag

    2017-02-15

    The aim of this study was scientifically investigate the impact of the sequence of different thermo-mechanical treatments on the volatile profile of differently processed broccoli puree, and to investigate if any relationship persists between detected off-flavour changes and microstructural changes as a function of selected process conditions. Comparison of the headspace GC-MS fingerprinting of the differently processed broccoli purees revealed that an adequate combination of processing steps allows to reduce the level of off-flavour volatiles. Moreover, applying mechanical processing before or after the thermal processing at 90°C determines the pattern of broccoli tissue disruption, resulting into different microstructures and various enzymatic reactions inducing volatile generation. These results may aid the identification of optimal process conditions generating a reduced level of off-flavour in processed broccoli. In this way, broccoli can be incorporated as a food ingredient into mixed food products with limited implications on sensorial consumer acceptance. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours.

    Science.gov (United States)

    Panneton, Bernard; Clément, Alain; Lagacé, Luc

    2013-10-01

    Maple syrup has high maket value. It is produced in North East America from the heat-evaporated sap of Acer saccharum Marshall. For marketing purposes, there is interest in defining its flavour profile in a consistent and repeatable manner. An experiment was undertaken to explore the potential of autofluorescence of maple syrup induced at 275 and 360 nm to characterise flavours. A mixed data factor analysis revealed two independent groups of variables. One represents early season woody and late season empyreumatic flavours. The other is related to off-flavour, confectionery and maple flavours. Maple and confectionery flavours are subtle, difficult to distinguish and opposed to off-flavour. There were clear relationships among the two groups and fluorescence profiles. For each of the five basic flavours, discriminant models based on partial least squares regressions were developed. For each sample of syrup, flavours combined to form flavour profiles, and the results from the five discriminant models were aggregated to reproduce these profiles. For excitation at 275 nm, the woody/off-flavour and confectionery/empyreumatic/maple flavour profiles were classified correctly 86 and 78% of the time (cross-validation) respectively. Induced autofluorescence spectra were shown to contain information related to maple syrup flavours. This fluorescence-flavour relationship is not considered quantitative yet, and further research avenues are proposed. © 2013 Society of Chemical Industry.

  11. An expert system for automated flavour matching - Prioritizer

    DEFF Research Database (Denmark)

    Silva, Bárbara Santos; Tøstesen, Marie; Petersen, Mikael Agerlin

    2017-01-01

    Flavour matching can be viewed as trying to reproduce a specific flavour. This is a time consuming task and may lead to flavour mixtures that are too complex or too expensive to be commercialized. In order to facilitate the matching, we have developed a new mathematical model, called Prioritizer....

  12. The effects of flavour symmetry breaking on hadron matrix elements

    International Nuclear Information System (INIS)

    Cooke, A.N.; Horsley, R.; Pleiter, D.; Zanotti, J.M.

    2012-12-01

    By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

  13. The effects of flavour symmetry breaking on hadron matrix elements

    Energy Technology Data Exchange (ETDEWEB)

    Cooke, A.N.; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Kobe (Japan); Pleiter, D. [Juelich Research Centre (Germany); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Zanotti, J.M. [Adelaide Univ. (Australia). School of Chemistry and Physics

    2012-12-15

    By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

  14. Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process

    OpenAIRE

    Vanbeneden, Nele

    2007-01-01

    Among the flavour-active volatile phenols in beer, most of them originate from the raw materials used in the brewing process. Only some of them can be formed by yeast activity, namely 4-vinylguaiacol (4VG) and 4-vinylphenol (4VP). The presence of these volatile phenolic compounds is considered undesirable when present in excessive concentration in bottom-fermented pilsner beers, hence the term “phenolic off-flavour” (POF). It is attributed to beers with a strong medicinal, clove-like aroma. D...

  15. Study of flavour compounds from orange juices by HS-SPME and GC-MS

    Science.gov (United States)

    Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

    2013-11-01

    The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

  16. Flavour symmetries and SUSY soft breaking in the LHC era

    International Nuclear Information System (INIS)

    Vives, O

    2008-01-01

    The so-called supersymmetric flavour problem does not exist in isolation to the Standard Model flavour problem. We show that a realistic flavour symmetry can simultaneously solve both problems without ad hoc modifications of the SUSY model. Furthermore, departures from the SM expectations in these models can be used to discriminate among different possibilities. In particular we present the expected values for the electron EDM in a flavour model solving the supersymmetric flavour and CP problems

  17. EFSA CEF Panel (EFSA Panel on Fo od Contact Materials, Enzymes, Flavourings and Proce ssing Aids), 2015. Scientific Opinion on Flavouring Group Evalua tion 09, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 22 flavouring substances in the Flavouring Group Evaluation 9, Revision 6, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs...

  18. Precision physics with heavy-flavoured hadrons

    CERN Document Server

    Koppenburg, Patrick

    2015-01-01

    The understanding of flavour dynamics is one of the key aims of elementary particle physics. The last 15 years have witnessed the triumph of the Kobayashi-Maskawa mechanism, which describes all flavour changing transitions of quarks in the Standard Model. This important milestone has been reached owing to a series of experiments, in particular to those operating at the so-called $B$ factories, at the Tevatron, and now at the LHC. We briefly review status and perspectives of flavour physics, highlighting the results where the LHC has given the most significant contributions, notably including the recent observation of the $B_s^0\\to\\mu^+\\mu^-$ decay.

  19. Flavour Physics in the LHC Era

    International Nuclear Information System (INIS)

    Buras, A.

    2011-01-01

    This decade will allow to improve the resolution of the short distance scales by at least an order of magnitude, extending the picture of fundamental physics down to scales 5 x 10 -20 with the help of the LHC. Further resolution down to scales as short as 10 -21 should be possible with the help of high precision experiments in which flavour violating processes will play a prominent role. Will this increase in resolution allow us to see new particles (new animalcula) similarly to what Antoni van Leeuvenhoek saw by discovering bacteria in 1676? The basic question for particle physics is how these new animalcula will look like and which difficulties of the Standard Model (SM) they will help us to solve and which new puzzles and problems they will bring with them. I will describe what role flavour physics will play in these exciting times provided this new world is animalculated. (author)

  20. Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds.

    Science.gov (United States)

    Lundin Johnson, Maria; Noreland, David; Gane, Patrick; Schoelkopf, Joachim; Ridgway, Cathy; Millqvist Fureby, Anna

    2017-04-19

    Two different food grade functionalised porous calcium carbonates (FCC), with different pore size and pore size distributions, were characterised and used as carrier materials to increase the dissolution rate of poorly soluble flavouring compounds in aqueous solution. The loading level was varied between 1.3% by weight (wt%) and 35 wt%, where the upper limit of 35 wt% was the total maximum loading capacity of flavouring compound in FCC based on the fraction of the total weight of FCC plus flavouring compound. Flavouring compounds (l-carvone, vanillin, and curcumin) were selected based on their difference in hydrophilicity and capacity to crystallise. Release kinetic studies revealed that all flavouring compounds showed an accelerated release when loaded in FCC compared to dissolution of the flavouring compound itself in aqueous medium. The amorphous state and/or surface enlargement of the flavouring compound inside or on FCC explains the faster release. The flavouring compounds capable of crystallising (vanillin and curcumin) were almost exclusively amorphous within the porous FCC material as determined by X-ray powder diffraction one week after loading and after storing the loaded FCC material for up to 9 months at room temperature. A small amount of crystalline vanillin and curcumin was detected in the FCC material with large pores and high flavouring compound loading (≥30 wt%). Additionally, two different loading strategies were evaluated, loading by dissolving the flavouring compound in acetone or loading by a hot melt method. Porosimetry data showed that the melt method was more efficient in filling the smallest pores (<100 nm). The main factor influencing the release rate appears to be the amorphous state of the flavouring compound and the increase in exposed surface area. The confinement in small pores prevents crystallisation of the flavouring compounds during storage, providing a stable amorphous form retaining high release rate also after storage.

  1. Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups.

    Science.gov (United States)

    Saito, Kenji; Hasegawa-Baba, Yasuko; Sekiya, Fumiko; Hayashi, Shim-Mo; Mirokuji, Yoshiharu; Okamura, Hiroyuki; Maruyama, Shinpei; Ono, Atsushi; Nakajima, Madoka; Degawa, Masakuni; Ozawa, Shogo; Shibutani, Makoto; Maitani, Tamio

    2017-09-01

    We performed a safety evaluation using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the following four flavouring substances that belong to the class of 'aliphatic primary alcohols, aldehydes, carboxylic acids, acetals, and esters containing additional oxygenated functional groups' and are uniquely used in Japan: butyl butyrylacetate, ethyl 2-hydroxy-4-methylpentanoate, 3-hydroxyhexanoic acid and methyl hydroxyacetate. Although no genotoxicity study data were found in the published literature, none of the four substances had chemical structural alerts predicting genotoxicity. All four substances were categorised as class I by using Cramer's classification. The estimated daily intake of each of the four substances was determined to be 0.007-2.9 μg/person/day by using the maximised survey-derived intake method and based on the annual production data in Japan in 2001, 2005 and 2010, and was determined to be 0.250-600.0 μg/person/day by using the single-portion exposure technique and based on average-use levels in standard portion sizes of flavoured foods. Both of these estimated daily intake ranges were below the threshold of toxicological concern for class I substances, which is 1800 μg/person/day. Although no information from in vitro and in vivo toxicity studies for the four substances was available, these substances were judged to raise no safety concerns at the current levels of intake.

  2. Heavy Flavour Production

    CERN Document Server

    Nason, Paolo; Ridolfi, Giovanni

    1995-01-01

    We review the status of heavy flavour production in QCD. Comparison of experimental and theoretical results for top and bottom production are given. Selected topics in charm production are also discussed.

  3. New Physics searches with Heavy Flavour observables at ATLAS

    CERN Document Server

    De Sanctis, Umberto; The ATLAS collaboration

    2017-01-01

    New and recent results from the ATLAS programme of studies in electroweak physics with open beauty are presented. Flavour-Changing-Neutral-Current (FCNC) processes are sensitive to New Physics contributions, in particular through additional electroweak loop amplitudes. The angular analysis of the decay of $B_d \\to K^* \\mu \\mu$ for a number of angular coefficients are measured as a function of the invariant mass squared of the di-muon system for data collected by the ATLAS experiment at a centre-of-mass energy $\\sqrt{s}$ = 8 TeV. A comparison is made to theoretical predictions, including for the observable $P^\\prime_5$, for which there has been recent tension between theory and experiments.

  4. Impact of Wort Amino Acids on Beer Flavour: A Review

    Directory of Open Access Journals (Sweden)

    Inês M. Ferreira

    2018-03-01

    Full Text Available The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.

  5. Search for Lepton Flavour Violation in ep Collisions at HERA

    CERN Document Server

    Aktas, A.; Andreev, V.; Anthonis, T.; Antunovic, B.; Aplin, S.; Asmone, A.; Astvatsatourov, A.; Backovic, S.; Baghdasaryan, A.; Baranov, P.; Barrelet, E.; Bartel, W.; Baudrand, S.; Beckingham, M.; Begzsuren, K.; Behnke, O.; Behrendt, O.; Belousov, A.; Berger, N.; Bizot, J.C.; Boenig, M.-O.; Boudry, V.; Bozovic-Jelisavcic, I.; Bracinik, J.; Brandt, G.; Brinkmann, M.; Brisson, V.; Bruncko, D.; Busser, F.W.; Bunyatyan, A.; Buschhorn, G.; Bystritskaya, L.; Campbell, A.J.; Cantun Avila, K.B.; Cassol-Brunner, F.; Cerny, K.; Cerny, V.; Chekelian, V.; Cholewa, A.; Contreras, J.G.; Coughlan, J.A.; Cozzika, G.; Cvach, J.; Dainton, J.B.; Daum, K.; de Boer, Y.; Delcourt, B.; Del Degan, M.; De Roeck, A.; De Wolf, E.A.; Diaconu, C.; Dodonov, V.; Dubak, A.; Eckerlin, Guenter; Efremenko, V.; Egli, S.; Eichler, R.; Eisele, F.; Eliseev, A.; Elsen, E.; Essenov, S.; Falkewicz, A.; Faulkner, P.J.W.; Favart, L.; Fedotov, A.; Felst, R.; Feltesse, J.; Ferencei, J.; Finke, L.; Fleischer, M.; Fomenko, A.; Franke, G.; Frisson, T.; Gabathuler, E.; Garutti, E.; Gayler, J.; Ghazaryan, Samvel; Ginzburgskaya, S.; Glazov, A.; Glushkov, I.; Goerlich, L.; Goettlich, M.; Gogitidze, N.; Gorbounov, S.; Gouzevitch, M.; Grab, C.; Greenshaw, T.; Gregori, M.; Grell, B.R.; Grindhammer, G.; Habib, S.; Haidt, D.; Hansson, M.; Heinzelmann, G.; Helebrant, C.; Henderson, R.C.W.; Henschel, H.; Herrera, G.; Hildebrandt, M.; Hiller, K.H.; Hoffmann, D.; Horisberger, R.; Hovhannisyan, A.; Hreus, T.; Hussain, S.; Jacquet, M.; Janssen, M.E.; Janssen, X.; Jemanov, V.; Jonsson, L.; Johnson, D.P.; Jung, Andreas Werner; Jung, H.; Kapichine, M.; Katzy, J.; Kenyon, I.R.; Kiesling, Christian M.; Klein, M.; Kleinwort, C.; Klimkovich, T.; Kluge, T.; Knies, G.; Knutsson, A.; Korbel, V.; Kostka, P.; Kraemer, M.; Krastev, K.; Kretzschmar, J.; Kropivnitskaya, A.; Kruger, K.; Landon, M.P.J.; Lange, W.; Lastovicka-Medin, G.; Laycock, P.; Lebedev, A.; Leibenguth, G.; Lendermann, V.; Levonian, S.; Lindfeld, L.; Lipka, K.; Liptaj, A.; List, B.; List, J.; Loktionova, N.; Lopez-Fernandez, R.; Lubimov, V.; Lucaci-Timoce, A.-I.; Lueders, H.; Lytkin, L.; Makankine, A.; Malinovski, E.; Marage, P.; Marti, Ll.; Martisikova, M.; Martyn, H.-U.; Maxfield, S.J.; Mehta, A.; Meier, K.; Meyer, A.B.; Meyer, H.; Meyer, H.; Meyer, J.; Michels, V.; Mikocki, S.; Milcewicz-Mika, I.; Mladenov, D.; Mohamed, A.; Moreau, F.; Morozov, A.; Morris, J.V.; Mozer, Matthias Ulrich; Muller, K.; Murin, P.; Nankov, K.; Naroska, B.; Naumann, Th.; Newman, Paul R.; Niebuhr, C.; Nikiforov, A.; Nowak, G.; Nowak, K.; Nozicka, M.; Oganezov, R.; Olivier, B.; Olsson, J.E.; Osman, S.; Ozerov, D.; Palichik, V.; Panagoulias, I.; Pandurovic, M.; Papadopoulou, Th.; Pascaud, C.; Patel, G.D.; Peng, H.; Perez, E.; Perez-Astudillo, D.; Perieanu, A.; Petrukhin, A.; Picuric, I.; Piec, S.; Pitzl, D.; Placakyte, R.; Povh, B.; Preda, T.; Prideaux, P.; Rahmat, A.J.; Raicevic, N.; Ravdandorj, T.; Reimer, P.; Rimmer, A.; Risler, C.; Rizvi, E.; Robmann, P.; Roland, B.; Roosen, R.; Rostovtsev, A.; Rurikova, Z.; Rusakov, S.; Salvaire, F.; Sankey, D.P.C.; Sauter, M.; Sauvan, E.; Schmidt, S.; Schmitt, S.; Schmitz, C.; Schoeffel, L.; Schoning, A.; Schultz-Coulon, H.-C.; Sefkow, F.; Shaw-West, R.N.; Sheviakov, I.; Shtarkov, L.N.; Sloan, T.; Smiljanic, Ivan; Smirnov, P.; Soloviev, Y.; South, D.; Spaskov, V.; Specka, Arnd E.; Steder, M.; Stella, B.; Stiewe, J.; Straumann, U.; Sunar, D.; Sykora, T.; Tchoulakov, V.; Thompson, G.; Thompson, P.D.; Toll, T.; Tomasz, F.; Traynor, D.; Trinh, T.N.; Truol, P.; Tsakov, I.; Tseepeldorj, B.; Tsipolitis, G.; Tsurin, I.; Turnau, J.; Tzamariudaki, E.; Urban, K.; Usik, A.; Utkin, D.; Valkarova, A.; Vallee, C.; Van Mechelen, P.; Trevino, A.Vargas; Vazdik, Y.; Vinokurova, S.; Volchinski, V.; Wacker, K.; Weber, G.; Weber, R.; Wegener, D.; Werner, C.; Wessels, M.; Wissing, Ch.; Wolf, R.; Wunsch, E.; Xella, S.; Yan, W.; Yeganov, V.; Zacek, J.; Zalesak, J.; Zhang, Z.; Zhelezov, A.; Zhokin, A.; Zhu, Y.C.; Zimmermann, J.; Zimmermann, T.; Zohrabyan, H.; Zomer, F.

    2007-01-01

    A search for the lepton flavour violating processes ep->mu X and ep -> tau X is performed with the H1 experiment at HERA. Final states with a muon or tau and a hadronic jet are searched for in a data sample corresponding to an integrated luminosity of 66.5 pb-1 for e^+ p collisions and 13.7 pb^-1 for e^- p collisions at a centre-of-mass energy of 319 GeV. No evidence for lepton flavour violation is found. Limits are derived on the mass and the couplings of leptoquarks inducing lepton flavour violation in an extension of the Buchm"uller-R"uckl-Wyler effective model. Leptoquarks produced in ep collisions with a coupling strength of lambda=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to masses of 459 GeV and 379 GeV, respectively.

  6. Search for lepton flavour violation in ep collisions at HERA

    Energy Technology Data Exchange (ETDEWEB)

    Aktas, A. [DESY, Hamburg (Germany); Alexa, C. [DESY, Hamburg (Germany)]|[National Institute for Physics and Nuclear Engineering, Magurele, Bucharest (Romania); Andreev, V. [Lebedev Physical Institute, Moscow (RU)] (and others)

    2007-02-15

    A search for the lepton flavour violating processes ep{yields}{mu}X and ep{yields}{tau}X is performed with the H1 experiment at HERA. Final states with a muon or tau and a hadronic jet are searched for in a data sample corresponding to an integrated luminosity of 66.5 pb{sup -1} for e{sup +}p collisions and 13.7 pb{sup -1} for e{sup -}p collisions at a centre-of-mass energy of 319 GeV. No evidence for lepton flavour violation is found. Limits are derived on the mass and the couplings of leptoquarks inducing lepton flavour violation in an extension of the Buchmueller-Rueckl-Wyler effective model. Leptoquarks produced in ep collisions with a coupling strength of {lambda}=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to masses of 459 GeV and 379 GeV, respectively. (orig.)

  7. Search for lepton flavour violation in ep collisions at HERA

    Science.gov (United States)

    Aktas, A.; Alexa, C.; Andreev, V.; Anthonis, T.; Antunovic, B.; Aplin, S.; Asmone, A.; Astvatsatourov, A.; Babaev, A.; Backovic, S.; Baghdasaryan, A.; Baranov, P.; Barrelet, E.; Bartel, W.; Baudrand, S.; Beckingham, M.; Begzsuren, K.; Behnke, O.; Behrendt, O.; Belousov, A.; Berger, N.; Bizot, J. C.; Boenig, M.-O.; Boudry, V.; Bozovic-Jelisavcic, I.; Bracinik, J.; Brandt, G.; Brinkmann, M.; Brisson, V.; Bruncko, D.; Büsser, F. W.; Bunyatyan, A.; Buschhorn, G.; Bystritskaya, L.; Campbell, A. J.; Cantun Avila, K. B.; Cassol-Brunner, F.; Cerny, K.; Cerny, V.; Chekelian, V.; Cholewa, A.; Contreras, J. G.; Coughlan, J. A.; Cozzika, G.; Cvach, J.; Dainton, J. B.; Daum, K.; de Boer, Y.; Delcourt, B.; Del Degan, M.; de Roeck, A.; de Wolf, E. A.; Diaconu, C.; Dodonov, V.; Dubak, A.; Eckerlin, G.; Efremenko, V.; Egli, S.; Eichler, R.; Eisele, F.; Eliseev, A.; Elsen, E.; Essenov, S.; Falkewicz, A.; Faulkner, P. J. W.; Favart, L.; Fedotov, A.; Felst, R.; Feltesse, J.; Ferencei, J.; Finke, L.; Fleischer, M.; Fomenko, A.; Franke, G.; Frisson, T.; Gabathuler, E.; Garutti, E.; Gayler, J.; Ghazaryan, S.; Ginzburgskaya, S.; Glazov, A.; Glushkov, I.; Goerlich, L.; Goettlich, M.; Gogitidze, N.; Gorbounov, S.; Gouzevitch, M.; Grab, C.; Greenshaw, T.; Gregori, M.; Grell, B. R.; Grindhammer, G.; Habib, S.; Haidt, D.; Hansson, M.; Heinzelmann, G.; Helebrant, C.; Henderson, R. C. W.; Henschel, H.; Herrera, G.; Hildebrandt, M.; Hiller, K. H.; Hoffmann, D.; Horisberger, R.; Hovhannisyan, A.; Hreus, T.; Hussain, S.; Jacquet, M.; Janssen, M. E.; Janssen, X.; Jemanov, V.; Jönsson, L.; Johnson, D. P.; Jung, A. W.; Jung, H.; Kapichine, M.; Katzy, J.; Kenyon, I. R.; Kiesling, C.; Klein, M.; Kleinwort, C.; Klimkovich, T.; Kluge, T.; Knies, G.; Knutsson, A.; Korbel, V.; Kostka, P.; Kraemer, M.; Krastev, K.; Kretzschmar, J.; Kropivnitskaya, A.; Krüger, K.; Landon, M. P. J.; Lange, W.; Laštovička-Medin, G.; Laycock, P.; Lebedev, A.; Leibenguth, G.; Lendermann, V.; Levonian, S.; Lindfeld, L.; Lipka, K.; Liptaj, A.; List, B.; List, J.; Loktionova, N.; Lopez-Fernandez, R.; Lubimov, V.; Lucaci-Timoce, A.-I.; Lueders, H.; Lytkin, L.; Makankine, A.; Malinovski, E.; Marage, P.; Marti, L.; Martisikova, M.; Martyn, H.-U.; Maxfield, S. J.; Mehta, A.; Meier, K.; Meyer, A. B.; Meyer, H.; Meyer, H.; Meyer, J.; Michels, V.; Mikocki, S.; Milcewicz-Mika, I.; Mladenov, D.; Mohamed, A.; Moreau, F.; Morozov, A.; Morris, J. V.; Mozer, M. U.; Müller, K.; Murín, P.; Nankov, K.; Naroska, B.; Naumann, T.; Newman, P. R.; Niebuhr, C.; Nikiforov, A.; Nowak, G.; Nowak, K.; Nozicka, M.; Oganezov, R.; Olivier, B.; Olsson, J. E.; Osman, S.; Ozerov, D.; Palichik, V.; Panagoulias, I.; Pandurovic, M.; Papadopoulou, T.; Pascaud, C.; Patel, G. D.; Peng, H.; Perez, E.; Perez-Astudillo, D.; Perieanu, A.; Petrukhin, A.; Picuric, I.; Piec, S.; Pitzl, D.; Plačakytė, R.; Povh, B.; Preda, T.; Prideaux, P.; Rahmat, A. J.; Raicevic, N.; Ravdandorj, T.; Reimer, P.; Rimmer, A.; Risler, C.; Rizvi, E.; Robmann, P.; Roland, B.; Roosen, R.; Rostovtsev, A.; Rurikova, Z.; Rusakov, S.; Salvaire, F.; Sankey, D. P. C.; Sauter, M.; Sauvan, E.; Schmidt, S.; Schmitt, S.; Schmitz, C.; Schoeffel, L.; Schöning, A.; Schultz-Coulon, H.-C.; Sefkow, F.; Shaw-West, R. N.; Sheviakov, I.; Shtarkov, L. N.; Sloan, T.; Smiljanic, I.; Smirnov, P.; Soloviev, Y.; South, D.; Spaskov, V.; Specka, A.; Steder, M.; Stella, B.; Stiewe, J.; Straumann, U.; Sunar, D.; Sykora, T.; Tchoulakov, V.; Thompson, G.; Thompson, P. D.; Toll, T.; Tomasz, F.; Traynor, D.; Trinh, T. N.; Truöl, P.; Tsakov, I.; Tseepeldorj, B.; Tsipolitis, G.; Tsurin, I.; Turnau, J.; Tzamariudaki, E.; Urban, K.; Usik, A.; Utkin, D.; Valkárová, A.; Vallée, C.; van Mechelen, P.; Vargas Trevino, A.; Vazdik, Y.; Vinokurova, S.; Volchinski, V.; Wacker, K.; Weber, G.; Weber, R.; Wegener, D.; Werner, C.; Wessels, M.; Wissing, C.; Wolf, R.; Wünsch, E.; Xella, S.; Yan, W.; Yeganov, V.; Žáček, J.; Zálešák, J.; Zhang, Z.; Zhelezov, A.; Zhokin, A.; Zhu, Y. C.; Zimmermann, J.; Zimmermann, T.; Zohrabyan, H.; Zomer, F.

    2007-12-01

    A search for the lepton flavour violating processes ep→μX and ep→τX is performed with the H1 experiment at HERA. Final states with a muon or tau and a hadronic jet are searched for in a data sample corresponding to an integrated luminosity of 66.5 pb-1 for e+p collisions and 13.7 pb-1 for e-p collisions at a centre-of-mass energy of 319 GeV. No evidence for lepton flavour violation is found. Limits are derived on the mass and the couplings of leptoquarks inducing lepton flavour violation in an extension of the Buchmüller Rückl Wyler effective model. Leptoquarks produced in ep collisions with a coupling strength of λ=0.3 and decaying with the same coupling strength to a muon quark pair or a tau quark pair are excluded at 95% confidence level up to masses of 459 GeV and 379 GeV, respectively.

  8. On flavourful Easter eggs for New Physics hunger and lepton flavour universality violation

    Energy Technology Data Exchange (ETDEWEB)

    Ciuchini, Marco [INFN, Sezione di Roma Tre, Rome (Italy); Coutinho, Antonio M. [INFN, Sezione di Roma Tre, Rome (Italy); Universita di Roma Tre, Dipartimento di Matematica e Fisica, Rome (Italy); Fedele, Marco [Universita di Roma ' ' La Sapienza' ' , Dipartimento di Fisica, Rome (Italy); INFN, Sezione di Roma, Rome (Italy); Franco, Enrico; Paul, Ayan; Silvestrini, Luca; Valli, Mauro [INFN, Sezione di Roma, Rome (Italy)

    2017-10-15

    Within the standard approach of effective field theory of weak interactions for ΔB = 1 transitions, we look for possibly unexpected subtle New Physics effects, here dubbed ''flavourful Easter eggs''. We perform a Bayesian global fit using the publicly available HEPfit package, taking into account state-of-the-art experimental information concerning these processes, including the suggestive measurements from LHCb of R{sub K} and R{sub K{sup *}}, the latter available only very recently. We parametrise New Physics contributions to b → s transitions in terms of shifts of Wilson coefficients of the electromagnetic dipole and semileptonic operators, assuming CP-conserving effects, but allowing in general for violation of lepton flavour universality. We show how optimistic/conservative hadronic estimates can impact quantitatively the size of New Physics extracted from the fit. With a conservative approach to hadronic uncertainties we find nonzero New Physics contributions to Wilson coefficients at the level of ∝ 3σ, depending on the model chosen. Furthermore, given the interplay between hadronic contributions and New Physics effects in the leptonic vector current, a scenario with nonstandard leptonic axial currents is comparable to the more widely advocated one with New Physics in the leptonic vector current. (orig.)

  9. On flavourful Easter eggs for New Physics hunger and lepton flavour universality violation

    International Nuclear Information System (INIS)

    Ciuchini, Marco; Coutinho, Antonio M.; Fedele, Marco; Franco, Enrico; Paul, Ayan; Silvestrini, Luca; Valli, Mauro

    2017-01-01

    Within the standard approach of effective field theory of weak interactions for ΔB = 1 transitions, we look for possibly unexpected subtle New Physics effects, here dubbed ''flavourful Easter eggs''. We perform a Bayesian global fit using the publicly available HEPfit package, taking into account state-of-the-art experimental information concerning these processes, including the suggestive measurements from LHCb of R K and R K * , the latter available only very recently. We parametrise New Physics contributions to b → s transitions in terms of shifts of Wilson coefficients of the electromagnetic dipole and semileptonic operators, assuming CP-conserving effects, but allowing in general for violation of lepton flavour universality. We show how optimistic/conservative hadronic estimates can impact quantitatively the size of New Physics extracted from the fit. With a conservative approach to hadronic uncertainties we find nonzero New Physics contributions to Wilson coefficients at the level of ∝ 3σ, depending on the model chosen. Furthermore, given the interplay between hadronic contributions and New Physics effects in the leptonic vector current, a scenario with nonstandard leptonic axial currents is comparable to the more widely advocated one with New Physics in the leptonic vector current. (orig.)

  10. Development of "same side" flavour tagging algorithms for measurements of flavour oscillations and $CP$ violation in the $B^0$ mesons system

    CERN Document Server

    Fazzini, Davide; Khanji, Basem

    In this thesis new developments of $\\textit{Flavour Tagging}$ algorithms for the $LHCb$ experiment are presented. The $\\textit{Flavour Tagging}$ is a very usefull tool which allows to determine the flavour of the reconstructed particles, such as the $B^0$ mesons. A correctly identification of the flavour is fundamental in certain measurements such as time-dependent $CP$ violation asymmetries or the $B^0 \\leftrightarrow \\overline{B}^0$ oscillations. Both these type of measurements are exploited by LHCb experiment in the research of new physics beyond the Standard Model. The new developments achieved in this work concern an optimization of the $\\textit{Same Side Tagger}$ algorithms, using protons and pions correlated in charge with the signal $B^0$ to infer its initial flavour. Then two combinations are implemented: the first is a combination of the $\\textit{SS Pion Tagger}$ ($SS\\pi$) and the $\\textit{SS Proton Tagger}$ ($SSp$) in a unique $\\textit{Same Side}$ ($SS$) tagging algorithm; the second one is the fi...

  11. Evaluation of certain food additives.

    Science.gov (United States)

    2017-01-01

    This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavouring agents. A summary follows of the Committee’s evaluations of technical, toxicological and dietary exposure data for 10 food additives (Allura Red AC; carob bean gum; lutein esters from Tagetes erecta; octenyl succinic acid (OSA)– modified gum arabic; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of flavouring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives). Specifications for the following food additives were revised: aspartame; cassia gum; citric and fatty acid esters of glycerol (CITREM); modified starches; octanoic acid; starch sodium octenyl succinate; and total colouring matters. Annexed to the report are tables summarizing the Committee’s recommendations for dietary exposures to and toxicological evaluations of all of the food additives, including flavouring agents, considered at this meeting.

  12. Flavoured non-cigarette tobacco product use among US adults: 2013-2014.

    Science.gov (United States)

    Bonhomme, Michèle G; Holder-Hayes, Enver; Ambrose, Bridget K; Tworek, Cindy; Feirman, Shari P; King, Brian A; Apelberg, Benjamin J

    2016-11-01

    Limited data exist on flavoured non-cigarette tobacco product (NCTP) use among US adults. Data from the 2013 to 2014 National Adult Tobacco Survey (N=75 233), a landline and cellular telephone survey of US adults aged ≥18, were assessed to estimate past 30-day NCTP use, flavoured NCTP use and flavour types using bivariate analyses. During 2013-2014, 14.4% of US adults were past 30-day NCTP users. Nationally, an estimated 10.2 million e-cigarette users (68.2%), 6.1 million hookah users (82.3%), 4.1 million cigar smokers (36.2%) and 4.0 million smokeless tobacco users (50.6%) used flavoured products in the past 30 days. The most prevalent flavours reported were menthol/mint (76.9%) for smokeless tobacco; fruit (74.0%) for hookah; fruit (52.4%), candy/chocolate/other sweet flavours (22.0%) and alcohol (14.5%) for cigars/cigarillos/filtered little cigars; fruit (44.9%), menthol/mint (43.9%) and candy/chocolate/other sweet flavours (25.7%) for e-cigarettes and fruit (56.6%), candy/chocolate/other sweet flavours (26.5%) and menthol/mint (24.8%) for pipes. Except for hookah and pipes, past 30-day flavoured product use was highest among 18-24-year olds. By cigarette smoking, never smoking e-cigarette users (84.8%) were more likely to report flavoured e-cigarette use, followed by recent former smokers (78.1%), long-term former smokers (70.4%) and current smokers (63.2%). Flavoured NCTP use is prominent among US adult tobacco users, particularly among e-cigarette, hookah and cigar users. Flavoured product use, especially fruit and sweet-flavoured products, was higher among younger adults. It is important for tobacco prevention and control strategies to address all forms of tobacco use, including flavoured tobacco products. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  13. Neutrino-Flavoured Sneutrino Dark Matter

    CERN Document Server

    March-Russell, John; McCullough, Matthew

    2010-01-01

    A simple theory of supersymmetric dark matter (DM) naturally linked to neutrino flavour physics is studied. The DM sector comprises a spectrum of mixed lhd-rhd sneutrino states where both the sneutrino flavour structure and mass splittings are determined by the associated neutrino masses and mixings. Prospects for indirect detection from solar capture are good due to a large sneutrino-nucleon cross-section afforded by the inelastic splitting (solar capture limits exclude an explanation of DAMA/LIBRA). We find parameter regions where all heavier states will have decayed, leaving only one flavour mixture of sneutrino as the candidate DM. Such regions have a unique `smoking gun' signature--sneutrino annihilation in the Sun produces a pair of neutrino mass eigenstates free from vacuum oscillations, with the potential for detection at neutrino telescopes through the observation of a hard spectrum of nu_mu and nu_tau (for a normal neutrino hierarchy). Next generation direct detection experiments can explore much of...

  14. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.

    Science.gov (United States)

    Perestrelo, R; Silva, C; Silva, P; Câmara, J S

    2017-07-15

    The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Factors influencing the flavour of game meat: A review.

    Science.gov (United States)

    Neethling, J; Hoffman, L C; Muller, M

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. LHCb New algorithms for Flavour Tagging at the LHCb experiment

    CERN Multimedia

    Fazzini, Davide

    2016-01-01

    The Flavour Tagging technique allows to identify the B initial flavour, required in the measurements of flavour oscillations and time-dependent CP asymmetries in neutral B meson systems. The identification performances at LHCb are further enhanced thanks to the contribution of new algorithms.

  17. The colour and flavour 1/N expansions

    International Nuclear Information System (INIS)

    Veneziano, G.

    General ideas about the colour and flavour 1/N expansions are presented in a non-specialized fashion according to both: a unified approach to meson dynamics (the basic logical scheme, lepton-hadron interactions, hadronic processes in lowest order, higher order effects and the Reggeon calculus); and a possible extension to baryons (difficulties with baryons in dual and gauge theories, possible definition of dual baryons in quantum chromodynamics, lowest order B anti-B and BB scattering: baryonium, Reggeon calculus for processes involving baryons)

  18. Flavour physics in the LHC era

    CERN Document Server

    Gershon, Tim

    2014-01-01

    These lectures give a topical review of heavy flavour physics, in particular \\CP violation and rare decays, from an experimental point of view. They describe the ongoing motivation to study heavy flavour physics in the LHC era, the current status of the field emphasising key results from previous experiments, some selected topics in which new results are expected in the near future, and a brief look at future projects.

  19. b-flavour tagging in pp collisions

    CERN Multimedia

    Birnkraut, Alex

    2015-01-01

    An essential ingredient of all time-dependent CP violation studies of B mesons is the ability to tag the initial flavour of the B meson. The harsh environment of 7 and 8 TeV pp collisions makes this a particularly difficult enterprise. We report progresses in the flavour tagging of B0 and Bs mesons, including developments of novel techniques like the use of an opposite side charm tagger.

  20. Impact of heavy-flavour production cross sections measured by the LHCb experiment on parton distribution functions at low x

    International Nuclear Information System (INIS)

    Zenaiev, O.; Geiser, A.; Lipka, K.

    2015-03-01

    The impact of recent measurements of heavy-flavour production in deep inelastic ep scattering and in pp collisions on parton distribution functions is studied in a QCD analysis in the fixed-flavour number scheme at next-to-leading order. Differential cross sections of charm- and beauty-hadron production measured by LHCb are used together with inclusive and heavy-flavour production cross sections in deep inelastic scattering at HERA. The heavy-flavour data of the LHCb experiment impose additional constraints on the gluon and the sea-quark distributions at low partonic fractions x of the proton momentum, down to x∝5 x 10 -6 . This kinematic range is currently not covered by other experimental data in perturbative QCD fits.

  1. Flavour physics and extra-dimensions

    Science.gov (United States)

    Iyer, Abhishek M.

    2018-05-01

    Randall-Sundrum (RS) model of warped extra-dimensions were originally proposed to explain the Planck-weak scale hierarchy. It was soon realised that modifications of the original setup, by introducing the fields in the bulk, has several interesting features. In particular it imbues a rich flavour structure to the fermionic sector thereby offering an understanding of the Yukawa hierarchy problem. This construction is also useful in explaining the recently observed deviations in the decay of the B mesons. We consider two scenarios to this effect : A) Right handed muon fields coupled more to NP that the corresponding muon doublets (unorthodox case). Non-universality exists in the right handed sector. B) Standard scenario with anomalies explained primarily by non-universal couplings to the lepton doublets. Further, we establish correlation with the parameter space consistent with the flavour anomalies in the neutral current sector and obtain predictions for rare K- decay which are likely to be another candle for NP with increased precision. The prediction for rare K- decays are different according to the scenario, thereby serving as a useful discriminatory tool. We also discussthe large flavour violation in the lepton sector and present an example with the implementation of bulk leptonic MFV which is essential to realize the model with low KK scales. Further we consider a radical solution, called GUT RS models, where the RS geometry can work as theory of flavour in the absence of flavour symmetries. In this case the low energy brane corresponds to the GUT scale as a result of which RS is no longer solution to the gauge hierarchy problem. The Kaluza Klein (KK) modes in this setup are naturally heavy due to which the low energy constraints can be easily avoided. We use this framework to discuss the supersymmetric version of the RS model and provide means to test this scenario by considering rare lepton decays like τ → μγ.

  2. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific opinion on Flavouring Group Evaluation 400 (FGE.400): 3-(1- ((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    modifier in specific categories of food. There is no safety concern with respect to genotoxicity. A 90-day dietary administration study in rats showed no adverse effects for doses up to 100 mg/kg body weight (bw) per day, providing an adequate margin of safety. Developmental toxicity was not observed...... for various foods in different food categories.......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of EFSA was requested to deliver a scientific opinion on the implications for human health of the flavouring substance 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2...

  3. Flavour democracy and the lepton-quark hierarchy

    International Nuclear Information System (INIS)

    Fritzsch, H.; Muenchen Univ.; Plankl, J.

    1990-01-01

    The mass hierarchy of the leptons and quarks is interpreted as a consequence of a coherent state phenomenon ('flavour democracy'). It is emphasized that particular forms of the mass matrices can arise from the coherent state basis. The violations of the 'flavour democracy' turn out to be relatively large. Numerical examples are presented. (orig.)

  4. Type of sweet flavour carrier affects thyroid axis activity in male rats.

    Science.gov (United States)

    Pałkowska-Goździk, Ewelina; Bigos, Anna; Rosołowska-Huszcz, Danuta

    2018-03-01

    Non-nutritive sweeteners are the most widely used food additives worldwide. However, their metabolic outcomes are still a matter of controversy and their effect on the thyroid activity, a key regulator of metabolism, has not been previously studied. Therefore, we aim to determine the influence of the sweet type flavour carrier on selected parameters of thyroid axis activity. Male Sprague-Dawley rats (n = 105) were divided into 3 groups fed ad libitum for three weeks isocaloric diets (3.76 ± 0.5 kcal/g): two with the same sweet flavour intensity responded to 10% of sucrose (with sucrose-SC-and sucralose-SU) and one non-sweet diet (NS). To evaluate the post-ingested effects, animals were euthanised at fast and 30, 60, 120, 180 min after meal. The results obtained indicate that both the presence and the type of sweet taste flavour carrier affect thyroid axis activity both at fasting and postprandial state. Compared to diet with sucrose which stimulates thyroid axis activity, sucralose addition diminishes thyroid hormone synthesis as thyroid peroxidase (TPO) activity, plasma thyroxine (T4), and triiodothyronine (T3) concentration was lower than in SC and NS while in non-sweet diet the lowest level of hepatic deiodinase type 1 (DIO1) and the highest reverse T3 (rT3) level indicate on altered thyroid hormone peripheral metabolism. Both the presence and the type of sweet flavour carrier have a significant impact on thyroid axis activity. Our findings suggest that this organochlorine sweetener is metabolically active and might exacerbate metabolic disorders via an adverse effect on thyroid hormone metabolism.

  5. Flavour tagging of $b$-mesons in $pp$ collisions at LHCb

    CERN Document Server

    Müller, Vanessa

    2016-01-01

    Flavour tagging, i.e. the inference of the production flavour of reconstructed B hadrons, is essen- tial for precision measurements of decay-time-dependent CP violation and of mixing parameters in the neutral B meson systems. At the LHC hadronic events create a challenging environment for flavour tagging and demand for new and improved strategies. We present recent progress and new developments in terms of the flavour tagging at the LHCb experiment, which will allow for a further improvement of CP violation measurements in neutral B meson decays.

  6. Flavour tagging of $b$ mesons in $pp$ collisions at LHCb

    CERN Multimedia

    Mueller, Vanessa

    2016-01-01

    Flavour tagging, i.e. the inference of the production flavour of reconstructed $b$ hadrons, is essential for precision measurements of decay time-dependent $CP$ violation and of mixing parameters in the the neutral $B$ meson systems. LHC's $pp$ collisions with their high track multiplicities constitute a challenging environment for flavour tagging and demand for new and improved strategies. We present recent progress and new developments in flavour tagging at the LHCb experiment, which will allow for a further improvement of $CP$ violation measurements in decays of $B^0$ and $B_s^0$ mesons.

  7. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.

    Science.gov (United States)

    Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín-Belloso, Olga

    2010-08-15

    The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm(-1) for 1500 micros, using 4 micros bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were investigated and compared with those of thermal processing (90 degrees C for 30 or 60 s). Tomato juice treated by HIPEF showed lower residual lipoxygenase (LOX) activity (70.2%) than juice heated at 90 degrees C for 60 s (80.1%) or 30 s (93.2%). In contrast, hydroperoxide lyase (HPL) was almost completely inactivated when the juice was subjected to 90 degrees C for 60 s, whereas roughly 50% of the control tomato juice was depleted after HIPEF treatment or thermal processing at 90 degrees C for 30 s. A slight decrease was observed in the initial LOX activity of treated and untreated samples during storage, whereas initial HPL activity was strongly affected over time. HIPEF-treated juice exhibited higher levels of compounds contributing to tomato aroma than untreated and heat-treated juices throughout storage. Thus HIPEF processing can preserve flavour quality and stability of tomato juice compared with conventional thermal treatments. Copyright (c) 2010 Society of Chemical Industry.

  8. Auditory contributions to flavour perception and feeding behaviour.

    Science.gov (United States)

    Spence, Charles

    2012-11-05

    This article reviews the research that has looked at the role of audition in both flavour perception and feeding behaviour in humans. The article starts by looking at early research that focused on the effect of background noise on the sensory-discriminative aspects of taste/flavour perception and on people's hedonic responses to food and beverage items. Next, I move on to look at the role of the sound made by the food (or beverage) itself. Additionally, recent studies that have started to assess the impact of food and beverage packaging sounds, not to mention food preparation sounds, on people's sensory-discriminative and hedonic responses to a variety of food and beverage products are discussed. Finally, the literature on the effect of background music and/or soundscapes on food and beverage perception/consumption are reviewed briefly. Taken together, this body of research, spanning both highly-controlled laboratory experiments and more ecologically-valid field studies, clearly demonstrates that what the consumer hears, be it the sound of the food, the sound of the packaging, the sound of the machine used to prepare that food or beverage (e.g., as in the case of the sound of a coffee machine), and even the sound of the environment in which the consumer happens to be eating and drinking can all exert a profound, if often unacknowledged, role in our feeding behaviours not to mention on our flavour perception. Copyright © 2012 Elsevier Inc. All rights reserved.

  9. Impact of heavy-flavour production cross sections measured by the LHCb experiment on parton distribution functions at low x

    Energy Technology Data Exchange (ETDEWEB)

    Zenaiev, O.; Geiser, A.; Lipka, K.; Bluemlein, J.; Kuprash, O.; Placakyte, R.; Starovoitov, P. [DESY Hamburg and Zeuthen, Hamburg (Germany); Cooper-Sarkar, A. [University of Oxford, Oxford (United Kingdom); Garzelli, M.V.; Moch, S.O. [Universitaet Hamburg, Hamburg (Germany); Guzzi, M. [The University of Manchester, School of Physics and Astronomy, Manchester (United Kingdom); Nadolsky, P. [Southern Methodist University, Dallas, TX (United States); Rabbertz, K. [Karlsruher Institut fuer Technologie, Karlsruhe (Germany); Schienbein, I. [LPSC Grenoble, Grenoble (France); Collaboration: PROSA Collaboration

    2015-08-15

    The impact of recent measurements of heavy-flavour production in deep inelastic ep scattering and in pp collisions on parton distribution functions is studied in a QCD analysis in the fixed-flavour number scheme at next-to-leading order. Differential cross sections of charm- and beauty-hadron production measured by LHCb are used together with inclusive and heavy-flavour production cross sections in deep inelastic scattering at HERA. The heavy-flavour data of the LHCb experiment impose additional constraints on the gluon and the sea-quark distributions at low partonic fractions x of the proton momentum, down to x ∝ 5 x 10{sup -6}. This kinematic range is currently not covered by other experimental data in perturbative QCD fits. (orig.)

  10. DeepFlavour in CMS

    CERN Multimedia

    CERN. Geneva

    2017-01-01

    Flavour-tagging of jets is an important task in collider based high energy physics and a field where machine learning tools are applied by all major experiments. A new tagger (DeepFlavour) was developed and commissioned in CMS that is based on an advanced machine learning procedure. A deep neural network is used to do multi-classification of jets that origin from a b-quark, two b-quarks, a c-quark, two c-quarks or light colored particles (u, d, s-quark or gluon). The performance was measured in both, data and simulation. The talk will also include the measured performance of all taggers in CMS. The different taggers and results will be discussed and compared with some focus on details of the newest tagger.

  11. submitter Flavour-changing neutral currents making and breaking the standard model

    CERN Document Server

    Archilli, F; Owen, P; Petridis, K A

    2017-01-01

    The standard model of particle physics is our best description yet of fundamental particles and their interactions, but it is known to be incomplete. As yet undiscovered particles and interactions might exist. One of the most powerful ways to search for new particles is by studying processes known as flavour-changing neutral current decays, whereby a quark changes its flavour without altering its electric charge. One example of such a transition is the decay of a beauty quark into a strange quark. Here we review some intriguing anomalies in these decays, which have revealed potential cracks in the standard model—hinting at the existence of new phenomena.

  12. Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.).

    Science.gov (United States)

    Laohakunjit, Natta; Selamassakul, Orrapun; Kerdchoechuen, Orapin

    2014-09-01

    An enzymatic bromelain seaweed protein hydrolysate (eb-SWPH) was characterised as the precursor for thermally processed seafood flavour. Seaweed (Gracilaria fisheri) protein after agar extraction was hydrolysed using bromelain (enzyme activity=119,325 U/g) at 0-20% (w/w) for 0.5-24 h. Optimal hydrolysis conditions were determined using response surface methodology. The proposed model took into account the interaction effect of the enzyme concentration and hydrolysis time on the physicochemical properties and volatile components of eb-SWPH. The optimal hydrolysis conditions for the production of eb-SWPH were 10% bromelain for 3h, which resulted in a 38.15% yield and a 62.91% degree of hydrolysis value. Three free amino acids, arginine, lysine, and leucine, were abundant in the best hydrolysate. Ten volatile flavours of the best eb-SWPH were identified using gas chromatography/mass spectrometry. The predominant odourants were hexanal, hexanoic acid, nonanoic acid, and dihydroactinidiolide. The thermally processed seafood flavour produced from eb-SWPH exhibited a roasted seafood-like flavouring. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention.

    Science.gov (United States)

    Ranjitha, K; Shivashankara, K S; Sudhakar Rao, D V; Oberoi, Harinder Singh; Roy, T K; Bharathamma, H

    2017-04-15

    Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50ppm kinetin and packed in 25μ polypropylene bags showed a shelf life of 21days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21days. Studies conducted on the effect of optimized combination on microbial population and flavour profile revealed that among different microorganisms, pectinolysers had a significant effect on spoilage of MPCL and their population of ⩽3.59logcfu/g was found to be acceptable. Principal component analysis of headspace volatiles revealed that (E)-2-undecenal, (E)-2-hexadecenal, (E)-2-tetradecenal & (E)-2-tetradecen-1-ol in stored samples clustered with fresh samples and therefore, could be considered as freshness indicators for MPCL. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Limitations on tests of quantum flavour dynamics from quark confinement

    International Nuclear Information System (INIS)

    Pietschmann, H.

    1989-01-01

    Quantum Flavour Dynamics is a theory of electroweak interactions. The Lagrangian is formulated for leptons and quarks. Since quarks are not directly accessible in experiment, predictions are model-dependent and the predictive power of the theory is limited. In view of these limitations QFD theory is formulated and confronted in several instances with experimental results: leptonic- and semi-leptonic processes, non-leptonic decay processes and radiative decay processes. 17 refs. (qui)

  15. Evaluation of certain food additives.

    Science.gov (United States)

    2009-01-01

    This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular, flavouring agents). A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure]) and 10 groups of related flavouring agents (aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters; aliphatic linear alpha,beta-unsaturated aldehydes, acids and related alcohols, acetals and esters; aliphatic secondary alcohols, ketones and related esters; alkoxy-substituted allylbenzenes present in foods and essential oils and used as flavouring agents; esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids; furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols, ketones and related esters; hydroxy- and alkoxy-substituted benzyl derivatives; and substances structurally related to menthol). Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum (clarified); chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and guar gum (clarified

  16. Massive Neutrinos and Flavour Violation

    CERN Document Server

    Masiero, A; Vives, O; Masiero, Antonio; Vempati, Sudhir K.; Vives, Oscar

    2004-01-01

    In spite of the large lepton flavour violation (LFV) observed in neutrino oscillations, within the Standard Model, we do \\textit{not} expect any visible LFV in the charged lepton sector ($\\mu \\to e, \\gamma$, $\\tau \\to \\mu, \\gamma$, etc.). On the contrary, the presence of new physics close to the electroweak scale can enhance the amplitudes of these processes. We discuss this in general and focus on a particularly interesting case: the marriage of low-energy supersymmetry (SUSY) and seesaw mechanism for neutrino masses (SUSY seesaw). Several ideas presented in this context are reviewed both in the bottom-up and top-down approaches. We show that there exist attractive models where the rate for LFV processes can attain values to be probed in pre-LHC experiments.

  17. Massive neutrinos and flavour violation

    Energy Technology Data Exchange (ETDEWEB)

    Masiero, Antonio [Dipartimento di Fisica ' Galileo Galilei' , Universita di Padova, and INFN, Sezione di Padova, via F Marzolo 8, I-35131, Padova (Italy); Vempati, Sudhir K [Dipartimento di Fisica ' Galileo Galilei' , Universita di Padova, and INFN, Sezione di Padova, via F Marzolo 8, I-35131, Padova (Italy); Vives, Oscar [Theory Group, Physics Department, CERN, Geneva (Switzerland)

    2004-12-01

    In spite of the large lepton flavour violation (LFV) observed in neutrino oscillations, within the Standard Model, we do not expect any visible LFV in the charged lepton sector ({mu} {yields} e, {gamma}, {tau} {yields} {mu}, {gamma}, etc). On the contrary, the presence of new physics close to the electroweak scale can enhance the amplitudes of these processes. We discuss this in general and focus on a particularly interesting case: the marriage of low-energy supersymmetry (SUSY) and seesaw mechanism for neutrino masses (SUSY seesaw). Several ideas presented in this context are reviewed both in the bottom-up and top-down approaches. We show that there exist attractive models where the rate for LFV processes can attain values to be probed in pre-LHC experiments.

  18. Minimal flavour violation in the quark and lepton sector and beyond

    Energy Technology Data Exchange (ETDEWEB)

    Uhlig, S.L.

    2008-01-07

    We address to explain the matter-antimatter asymmetry of the universe in a framework that generalizes the quark minimal flavour violation hypothesis to the lepton sector. We study the impact of CP violation present at low and high energies and investigate the existence of correlations among leptogenesis and lepton flavour violation. Further we present an approach alternative to minimal flavour violation where the suppression of flavour changing transitions involving quarks and leptons is governed by hierarchical fermion wave functions. (orig.)

  19. Analysis of Food Taints and off-flavours - A review

    OpenAIRE

    Ridgway , Kathy; Lalljie , Samuel P.D.; Smith , Roger M

    2009-01-01

    Abstract Taints and off-flavours in foods are a major concern to the food industry. Identification of the compound(s) causing a taint or off-flavour in food and accurate quantitation is critical in assessing the potential safety risks of a product or ingredient. Even when the tainting compound(s) are not at a level that would cause a safety concern, taints and off-flavours can have a significant impact on the quality and consumers' acceptability of products. The analysis of tai...

  20. Adolescents' responses to the promotion and flavouring of e-cigarettes.

    Science.gov (United States)

    Ford, Allison; MacKintosh, Anne Marie; Bauld, Linda; Moodie, Crawford; Hastings, Gerard

    2016-03-01

    The purpose of the study is to examine adolescents' awareness of e-cigarette marketing and investigate the impact of e-cigarette flavour descriptors on perceptions of product harm and user image. Data come from the 2014 Youth Tobacco Policy Survey, a cross-sectional in-home survey conducted with 11-16 year olds across the UK (n = 1205). Adolescents' awareness of e-cigarette promotion, brands, and flavours was assessed. Perceptions of product harm, and likely user of four examples of e-cigarette flavours was also examined. Some participants had tried e-cigarettes (12 %) but regular use was low (2 %) and confined to adolescents who had also smoked tobacco. Most were aware of at least one promotional channel (82 %) and that e-cigarettes came in different flavours (69 %). Brand awareness was low. E-cigarettes were perceived as harmful (M = 3.54, SD = 1.19) but this was moderated by product flavours. Fruit and sweet flavours were perceived as more likely to be tried by young never smokers than adult smokers trying to quit (p < 0.001). There is a need to monitor the impact of future market and regulatory change on youth uptake and perceptions of e-cigarettes.

  1. Formation of flavour compounds in the Maillard reaction

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.

    2006-01-01

    This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of

  2. EFSA ; Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further......, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for two substances, are information on the composition...

  3. Changes in flavour and taste of irradiated coffee beans

    International Nuclear Information System (INIS)

    Dias, M.; Loaharanu, S.; Vokac, L.

    1978-01-01

    The possibility of changes in the smell and taste of coffee from beans submitted to irradiation for preservation is a significant gap in the programme devoted to increasing the product life time with such a process. Therefore, the main objective of the paper was to evaluate changes in aroma and flavour that can be noticed by the consumer. Coffee beans were given disinfestation doses of 50krad, producing an insect mortality rate of 98.33% +-2.89 in Araecerus fasciculatus (adult stage). The samples, provided by IBC, were from the same crop and free from pesticides. Some of the material was kept by that Institute for organoleptic tests. The remainder was sent to the National Institute of Technology for gas-chromatographic analysis. Should any significant changes be noticed, it could be assumed that the gamma-irradiation process would be rejected by the consumer. However, no significant change was observed in the most important characteristics, flavour and aroma, that might induce the consumer to reject irradiated coffee beans. (author)

  4. Signatures of top flavour-changing dark matter

    International Nuclear Information System (INIS)

    Hondt, Jorgen d'; Mariotti, Alberto; Moortgat, Seth; Tziveloglou, Pantelis

    2015-12-01

    We develop the phenomenology of scenarios in which a dark matter candidate interacts with a top quark through flavour-changing couplings, employing a simplified dark matter model with an s-channel vector-like mediator. We study in detail the top-charm flavour-changing interaction, by investigating the single top plus large missing energy signature at the LHC as well as constraints from the relic density and direct and indirect dark matter detection experiments. We present strategies to distinguish between the top-charm and top-up flavour-changing models by taking advantage of the lepton charge asymmetry as well as by using charm-tagging techniques on an extra jet. We also show the complementarity between the LHC and canonical dark matter experiments in exploring the viable parameter space of the models.

  5. Maximal sfermion flavour violation in super-GUTs

    CERN Document Server

    AUTHOR|(CDS)2108556; Velasco-Sevilla, Liliana

    2016-01-01

    We consider supersymmetric grand unified theories with soft supersymmetry-breaking scalar masses $m_0$ specified above the GUT scale (super-GUTs) and patterns of Yukawa couplings motivated by upper limits on flavour-changing interactions beyond the Standard Model. If the scalar masses are smaller than the gaugino masses $m_{1/2}$, as is expected in no-scale models, the dominant effects of renormalization between the input scale and the GUT scale are generally expected to be those due to the gauge couplings, which are proportional to $m_{1/2}$ and generation-independent. In this case, the input scalar masses $m_0$ may violate flavour maximally, a scenario we call MaxFV, and there is no supersymmetric flavour problem. We illustrate this possibility within various specific super-GUT scenarios that are deformations of no-scale gravity.

  6. Signatures of top flavour-changing dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Hondt, Jorgen d' ; Mariotti, Alberto; Moortgat, Seth; Tziveloglou, Pantelis [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Mawatari, Kentarou [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Grenoble-Alpes Univ., CNRS/IN2P3 (France). Lab. de Physique Subatomique et de Cosmologie; Onsem, Gerrit van [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

    2015-12-15

    We develop the phenomenology of scenarios in which a dark matter candidate interacts with a top quark through flavour-changing couplings, employing a simplified dark matter model with an s-channel vector-like mediator. We study in detail the top-charm flavour-changing interaction, by investigating the single top plus large missing energy signature at the LHC as well as constraints from the relic density and direct and indirect dark matter detection experiments. We present strategies to distinguish between the top-charm and top-up flavour-changing models by taking advantage of the lepton charge asymmetry as well as by using charm-tagging techniques on an extra jet. We also show the complementarity between the LHC and canonical dark matter experiments in exploring the viable parameter space of the models.

  7. LHCb: Optimization and Calibration of Flavour Tagging Algorithms for the LHCb experiment

    CERN Multimedia

    Falabella, A

    2013-01-01

    The LHCb purposes are to make precise measurements in $B$ and $D$ meson decays. In particular in time-dependent CP violation studies the determination of $B$ flavour at production ("Flavour Tagging") is fundamental. The performances and calibration of the flavour tagging algorithms with 2011 data collected by LHCb are reported. The performances of the flavour tagging algorithms on the relevant CP violation and asymmetry studies are also reported.

  8. Flavour breaking effects in the pseudoscalar meson decay constants

    Energy Technology Data Exchange (ETDEWEB)

    Bornyakov, V.G. [Institute for High Energy Physics, Protvino (Russian Federation); Institute of Theoretical and Experimental Physics, Moscow (Russian Federation); Far Eastern Federal Univ., Vladivostok (Russian Federation). School of Biomedicine; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Hyogo (Japan); Perlt, H.; Schiller, A. [Leipzig Univ. (Germany). Inst. fuer Theoretische Physik; Pleiter, D. [Forschungszentrum Juelich (Germany). Juelich Supercomputing Centre; Regensburg Univ. (Germany). Inst. fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [DESY Hamburg (Germany); Stueben, H. [Hamburg Univ. (Germany). Regionales Rechenzentrum; Zanotti, J.M. [Adelaide Univ. (Australia). CSSM, Dept. of Physics; Collaboration: QCDSF-UKQCD Collaborations

    2016-12-14

    The SU(3) flavour symmetry breaking expansion in up, down and strange quark masses is extended from hadron masses to meson decay constants. This allows a determination of the ratio of kaon to pion decay constants in QCD. Furthermore when using partially quenched valence quarks the expansion is such that SU(2) isospin breaking effects can also be determined. It is found that the lowest order SU(3) flavour symmetry breaking expansion (or Gell-Mann-Okubo expansion) works very well. Simulations are performed for 2+1 flavours of clover fermions at four lattice spacings.

  9. New perspectives for heavy flavour physics from the lattice

    Energy Technology Data Exchange (ETDEWEB)

    Sommer, R. [John von Neumann-Institut fuer Computing NIC/DESY, Zeuthen (Germany)

    2009-06-15

    Heavy flavours represent a challenge for lattice QCD. We discuss it in very general terms. We give an idea of the significant recent progress which opens up good perspectives for high precision first principles QCD computations for flavour physics. (orig.)

  10. New perspectives for heavy flavour physics from the lattice

    International Nuclear Information System (INIS)

    Sommer, R.

    2009-06-01

    Heavy flavours represent a challenge for lattice QCD. We discuss it in very general terms. We give an idea of the significant recent progress which opens up good perspectives for high precision first principles QCD computations for flavour physics. (orig.)

  11. On flavour and naturalness of composite Higgs models

    International Nuclear Information System (INIS)

    Matsedonskyi, Oleksii

    2015-01-01

    We analyse the interplay of the constraints imposed on flavour-symmetric Composite Higgs models by Naturalness considerations and the constraints derived from Flavour Physics and Electroweak Precision Tests. Our analysis is based on the Effective Field Theory which describes the Higgs as a pseudo-Nambu-Goldstone boson and also includes the composite fermionic resonances. Within this approach one is able to identify the directions in the parameter space where the U(3)-symmetric flavour models can pass the current experimental constraints, without conflicting with the light Higgs mass. We also derive the general features of the U(2)-symmetric models required by the experimental bounds, in case of elementary and totally composite t R . An effect in the Zb-barb coupling, which can potentially allow for sizable deviations in Z→b-barb decay parameters without modifying flavour physics observables, is identified. We also present the analysis of the mixed scenario, where the top quark mass is generated due to Partial Compositeness while the light quark masses are Technicolor-like.

  12. On the origin of neutrino flavour symmetry

    International Nuclear Information System (INIS)

    King, Stephen F.; Luhn, Christoph

    2009-01-01

    We study classes of models which are based on some discrete family symmetry which is completely broken such that the observed neutrino flavour symmetry emerges indirectly as an accidental symmetry. For such 'indirect' models we discuss the D-term flavon vacuum alignments which are required for such an accidental flavour symmetry consistent with tri-bimaximal lepton mixing to emerge. We identify large classes of suitable discrete family symmetries, namely the Δ(3n 2 ) and Δ(6n 2 ) groups, together with other examples such as Z 7 x Z 3 . In such indirect models the implementation of the type I see-saw mechanism is straightforward using constrained sequential dominance. However the accidental neutrino flavour symmetry may be easily violated, for example leading to a large reactor angle, while maintaining accurately the tri-bimaximal solar and atmospheric predictions.

  13. Maximal sfermion flavour violation in super-GUTs

    Energy Technology Data Exchange (ETDEWEB)

    Ellis, John [King' s College London, Theoretical Particle Physics and Cosmology Group, Department of Physics, London (United Kingdom); Olive, Keith A. [CERN, Theoretical Physics Department, Geneva (Switzerland); University of Minnesota, William I. Fine Theoretical Physics Institute, School of Physics and Astronomy, Minneapolis, MN (United States); Velasco-Sevilla, L. [University of Bergen, Department of Physics and Technology, PO Box 7803, Bergen (Norway)

    2016-10-15

    We consider supersymmetric grand unified theories with soft supersymmetry-breaking scalar masses m{sub 0} specified above the GUT scale (super-GUTs) and patterns of Yukawa couplings motivated by upper limits on flavour-changing interactions beyond the Standard Model. If the scalar masses are smaller than the gaugino masses m{sub 1/2}, as is expected in no-scale models, the dominant effects of renormalisation between the input scale and the GUT scale are generally expected to be those due to the gauge couplings, which are proportional to m{sub 1/2} and generation independent. In this case, the input scalar masses m{sub 0} may violate flavour maximally, a scenario we call MaxSFV, and there is no supersymmetric flavour problem. We illustrate this possibility within various specific super-GUT scenarios that are deformations of no-scale gravity. (orig.)

  14. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 220, Revision 1 (FGE.220Rev1): alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    in the Member States. In particular, the Panel was asked to evaluate flavouring substances using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. The present revision of FGE.220, FGE.220Rev1, concerns the evaluation of additional data submitted by Industry in response...... was alleviated, since one of the substances, for which positive genotoxicity data in mice were obtained, was not carcinogenic in a valid chronic assay in rats. Therefore, no further genotoxicity tests in somatic cells were required. However, some evidence was also available that this substance might elicit...... was requested. In March 2009 the Flavouring Industry submitted new data in reply to the above requested data for subgroup 4.4b of FGE.220. These data have now been examined by the Panel which has concluded the following. The results of a valid rat fertility and dominant lethal study have shown...

  15. The supersymmetric flavour problem in 5D GUTs and its consequences for LHC phenomenology

    International Nuclear Information System (INIS)

    Bruemmer, F.; Fichet, S.; Kraml, S.

    2011-09-01

    We study supersymmetric models with a GUT-sized extra dimension, where both the Higgs fields and the SUSY breaking hidden sector are localized on a 4D brane. Exponential wave function profiles of the matter fields give rise to hierarchical structures in the Yukawa couplings and soft terms. Such structures can naturally explain hierarchical fermion masses and mixings, while at the same time alleviating the supersymmetric flavour problem. We discuss two sources of supersymmetry breaking, radion mediation and brane fields, and perform a detailed numerical analysis, thoroughly taking into account the proliferation of unknown O(1) coefficients that occurs in this class of models. It turns out that additional assumptions on supersymmetry breaking are necessary to evade the stringent experimental bounds on lepton flavour violation. The favourable regions of parameter space are then examined with regards to their LHC phenomenology. They generically feature heavy gluinos and squarks beyond current bounds. Lepton flavour violation in SUSY cascade decays can give interesting signatures. (orig.)

  16. The supersymmetric flavour problem in 5D GUTs and its consequences for LHC phenomenology

    Energy Technology Data Exchange (ETDEWEB)

    Bruemmer, F. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Fichet, S.; Kraml, S. [CNRS/IN2P3, Grenoble (France). Lab. de Physique Subatomique et de Cosmologie

    2011-09-15

    We study supersymmetric models with a GUT-sized extra dimension, where both the Higgs fields and the SUSY breaking hidden sector are localized on a 4D brane. Exponential wave function profiles of the matter fields give rise to hierarchical structures in the Yukawa couplings and soft terms. Such structures can naturally explain hierarchical fermion masses and mixings, while at the same time alleviating the supersymmetric flavour problem. We discuss two sources of supersymmetry breaking, radion mediation and brane fields, and perform a detailed numerical analysis, thoroughly taking into account the proliferation of unknown O(1) coefficients that occurs in this class of models. It turns out that additional assumptions on supersymmetry breaking are necessary to evade the stringent experimental bounds on lepton flavour violation. The favourable regions of parameter space are then examined with regards to their LHC phenomenology. They generically feature heavy gluinos and squarks beyond current bounds. Lepton flavour violation in SUSY cascade decays can give interesting signatures. (orig.)

  17. Flavour Geometry and Effective Yukawa Couplings in the MSSM

    CERN Document Server

    Ellis, John; Lee, Jae Sik; Pilaftsis, Apostolos

    2010-01-01

    We present a new geometric approach to the flavour decomposition of an arbitrary soft supersymmetry-breaking sector in the MSSM. Our approach is based on the geometry that results from the quark and lepton Yukawa couplings, and enables us to derive the necessary and sufficient conditions for a linearly-independent basis of matrices related to the completeness of the internal [SU(3) x U(1)]^5 flavour space. In a second step, we calculate the effective Yukawa couplings that are enhanced at large values of tan(beta) for general soft supersymmetry-breaking mass parameters. We highlight the contributions due to non-universal terms in the flavour decompositions of the sfermion mass matrices. We present numerical examples illustrating how such terms are induced by renormalization-group evolution starting from universal input boundary conditions, and demonstrate their importance for the flavour-violating effective Yukawa couplings of quarks.

  18. Minimal flavour violation in the quark and lepton sector and the impact of extra dimensions on flavour changing neutral currents and electroweak symmetry breaking

    International Nuclear Information System (INIS)

    Weiler, A.

    2007-01-01

    We study flavor-changing decays of hadrons and leptons and an extra-dimensional approach to electroweak symmetry breaking. Specifically we study the framework of Minimal Flavour Violation (MFV) as an explanation of the flavour problem. We discuss the impact of a specific extra-dimensional model of the MFV class on flavour changing neutral currents. We derive model-independent upper bounds on rare decays. -We discuss the extension of the MFV framework from the quark to the lepton sector and show how baryogenesis through leptogenesis can be achieved and examine if possible correlations with charged lepton flavour violation exist. We discuss the dynamical breaking of the electroweak symmetry in extra dimensions by unifying gauge and Higgs fields and we show that realistic models are possible once the extra dimension is strongly curved. (orig.)

  19. Minimal flavour violation in the quark and lepton sector and the impact of extra dimensions on flavour changing neutral currents and electroweak symmetry breaking

    Energy Technology Data Exchange (ETDEWEB)

    Weiler, A.

    2007-01-16

    We study flavor-changing decays of hadrons and leptons and an extra-dimensional approach to electroweak symmetry breaking. Specifically we study the framework of Minimal Flavour Violation (MFV) as an explanation of the flavour problem. We discuss the impact of a specific extra-dimensional model of the MFV class on flavour changing neutral currents. We derive model-independent upper bounds on rare decays. -We discuss the extension of the MFV framework from the quark to the lepton sector and show how baryogenesis through leptogenesis can be achieved and examine if possible correlations with charged lepton flavour violation exist. We discuss the dynamical breaking of the electroweak symmetry in extra dimensions by unifying gauge and Higgs fields and we show that realistic models are possible once the extra dimension is strongly curved. (orig.)

  20. Search for flavour-changing neutral currents with top quarks arXiv

    CERN Document Server

    Skovpen, Kirill

    Flavour-changing neutral currents are extremely rare processes in the standard model that can be sensitive to various new physics effects. The summary of the latest experimental results from the LHC experiments is given. Preliminary results of sensitivity studies for future colliders are also discussed.

  1. LHCb: Optimization and Calibration of Flavour Tagging Algorithms for the LHCb experiment

    CERN Multimedia

    Falabella, A

    2013-01-01

    The LHCb purposes are to make precise measurements of $B$ and $D$ meson decays. In particular in time-dependent CP violation studies the determination of $B$ flavour at production is fundamental. This is known as "flavour tagging" and at LHCb it is performed with several algorithms. The performances and calibration of the flavour tagging algorithms with 2011 data collected by LHCb are reported. Also the performances of the flavour tagging algorithms in the relevant CP violation and asymmetry studies are also reported.

  2. arXiv Identification of heavy-flavour jets with the CMS detector in pp collisions at 13 TeV

    CERN Document Server

    Sirunyan, Albert M; CMS Collaboration; Adam, Wolfgang; Ambrogi, Federico; Asilar, Ece; Bergauer, Thomas; Brandstetter, Johannes; Brondolin, Erica; Dragicevic, Marko; Erö, Janos; Escalante Del Valle, Alberto; Flechl, Martin; Friedl, Markus; Fruehwirth, Rudolf; Ghete, Vasile Mihai; Grossmann, Johannes; Hrubec, Josef; Jeitler, Manfred; König, Axel; Krammer, Natascha; Krätschmer, Ilse; Liko, Dietrich; Madlener, Thomas; Mikulec, Ivan; Pree, Elias; Rad, Navid; Rohringer, Herbert; Schieck, Jochen; Schöfbeck, Robert; Spanring, Markus; Spitzbart, Daniel; Waltenberger, Wolfgang; Wittmann, Johannes; Wulz, Claudia-Elisabeth; Zarucki, Mateusz; Chekhovsky, Vladimir; Mossolov, Vladimir; Suarez Gonzalez, Juan; De Wolf, Eddi A; Di Croce, Davide; Janssen, Xavier; Lauwers, Jasper; Van De Klundert, Merijn; Van Haevermaet, Hans; Van Mechelen, Pierre; Van Remortel, Nick; Abu Zeid, Shimaa; Blekman, Freya; D'Hondt, Jorgen; De Bruyn, Isabelle; De Clercq, Jarne; Deroover, Kevin; Flouris, Giannis; Lontkovskyi, Denys; Lowette, Steven; Marchesini, Ivan; Moortgat, Seth; Moreels, Lieselotte; Python, Quentin; Skovpen, Kirill; Tavernier, Stefaan; Van Doninck, Walter; Van Mulders, Petra; Van Parijs, Isis; Beghin, Diego; Bilin, Bugra; Brun, Hugues; Clerbaux, Barbara; De Lentdecker, Gilles; Delannoy, Hugo; Dorney, Brian; Fasanella, Giuseppe; Favart, Laurent; Goldouzian, Reza; Grebenyuk, Anastasia; Lenzi, Thomas; Luetic, Jelena; Maerschalk, Thierry; Marinov, Andrey; Seva, Tomislav; Starling, Elizabeth; Vander Velde, Catherine; Vanlaer, Pascal; Vannerom, David; Yonamine, Ryo; Zenoni, Florian; Zhang, Fengwangdong; Cimmino, Anna; Cornelis, Tom; Dobur, Didar; Fagot, Alexis; Gul, Muhammad; Khvastunov, Illia; Poyraz, Deniz; Roskas, Christos; Salva Diblen, Sinem; Tytgat, Michael; Verbeke, Willem; Zaganidis, Nicolas; Bakhshiansohi, Hamed; Bondu, Olivier; Brochet, Sébastien; Bruno, Giacomo; Caputo, Claudio; Caudron, Adrien; David, Pieter; De Visscher, Simon; Delaere, Christophe; Delcourt, Martin; Francois, Brieuc; Giammanco, Andrea; Komm, Matthias; Krintiras, Georgios; Lemaitre, Vincent; Magitteri, Alessio; Mertens, Alexandre; Musich, Marco; Piotrzkowski, Krzysztof; Quertenmont, Loic; Saggio, Alessia; Vidal Marono, Miguel; Wertz, Sébastien; Zobec, Joze; Aldá Júnior, Walter Luiz; Alves, Fábio Lúcio; Alves, Gilvan; Brito, Lucas; Correa Martins Junior, Marcos; Hensel, Carsten; Moraes, Arthur; Pol, Maria Elena; Rebello Teles, Patricia; Belchior Batista Das Chagas, Ewerton; Carvalho, Wagner; Chinellato, Jose; Coelho, Eduardo; Melo Da Costa, Eliza; Da Silveira, Gustavo Gil; De Jesus Damiao, Dilson; Fonseca De Souza, Sandro; Huertas Guativa, Lina Milena; Malbouisson, Helena; Melo De Almeida, Miqueias; Mora Herrera, Clemencia; Mundim, Luiz; Nogima, Helio; Sanchez Rosas, Luis Junior; Santoro, Alberto; Sznajder, Andre; Thiel, Mauricio; Tonelli Manganote, Edmilson José; Torres Da Silva De Araujo, Felipe; Vilela Pereira, Antonio; Ahuja, Sudha; Bernardes, Cesar Augusto; Tomei, Thiago; De Moraes Gregores, Eduardo; Mercadante, Pedro G; Novaes, Sergio F; Padula, Sandra; Romero Abad, David; Ruiz Vargas, José Cupertino; Aleksandrov, Aleksandar; Hadjiiska, Roumyana; Iaydjiev, Plamen; Misheva, Milena; Rodozov, Mircho; Shopova, Mariana; Sultanov, Georgi; Dimitrov, Anton; Litov, Leander; Pavlov, Borislav; Petkov, Peicho; Fang, Wenxing; Gao, Xuyang; Yuan, Li; Ahmad, Muhammad; Chen, Guo-Ming; Chen, He-Sheng; Chen, Mingshui; Chen, Ye; Jiang, Chun-Hua; Leggat, Duncan; Liao, Hongbo; Liu, Zhenan; Romeo, Francesco; Shaheen, Sarmad Masood; Spiezia, Aniello; Tao, Junquan; Thomas-wilsker, Joshuha; Wang, Chunjie; Wang, Zheng; Yazgan, Efe; Zhang, Huaqiao; Zhang, Sijing; Zhao, Jingzhou; Ban, Yong; Chen, Geng; Li, Jing; Li, Qiang; Liu, Shuai; Mao, Yajun; Qian, Si-Jin; Wang, Dayong; Xu, Zijun; Wang, Yi; Avila, Carlos; Cabrera, Andrés; Carrillo Montoya, Camilo Andres; Chaparro Sierra, Luisa Fernanda; Florez, Carlos; González Hernández, Carlos Felipe; Ruiz Alvarez, José David; Segura Delgado, Manuel Alejandro; Courbon, Benoit; Godinovic, Nikola; Lelas, Damir; Puljak, Ivica; Ribeiro Cipriano, Pedro M; Sculac, Toni; Antunovic, Zeljko; Kovac, Marko; Brigljevic, Vuko; Ferencek, Dinko; Kadija, Kreso; Mesic, Benjamin; Starodumov, Andrei; Susa, Tatjana; Ather, Mohsan Waseem; Attikis, Alexandros; Mavromanolakis, Georgios; Mousa, Jehad; Nicolaou, Charalambos; Ptochos, Fotios; Razis, Panos A; Rykaczewski, Hans; Finger, Miroslav; Finger Jr, Michael; Carrera Jarrin, Edgar; El-khateeb, Esraa; Elgammal, Sherif; Ellithi Kamel, Ali; Dewanjee, Ram Krishna; Kadastik, Mario; Perrini, Lucia; Raidal, Martti; Tiko, Andres; Veelken, Christian; Eerola, Paula; Kirschenmann, Henning; Pekkanen, Juska; Voutilainen, Mikko; Havukainen, Joona; Heikkilä, Jaana Kristiina; Jarvinen, Terhi; Karimäki, Veikko; Kinnunen, Ritva; Lampén, Tapio; Lassila-Perini, Kati; Laurila, Santeri; Lehti, Sami; Lindén, Tomas; Luukka, Panja-Riina; Siikonen, Hannu; Tuominen, Eija; Tuominiemi, Jorma; Tuuva, Tuure; Besancon, Marc; Couderc, Fabrice; Dejardin, Marc; Denegri, Daniel; Faure, Jean-Louis; Ferri, Federico; Ganjour, Serguei; Ghosh, Saranya; Gras, Philippe; Hamel de Monchenault, Gautier; Jarry, Patrick; Kucher, Inna; Leloup, Clément; Locci, Elizabeth; Machet, Martina; Malcles, Julie; Negro, Giulia; Rander, John; Rosowsky, André; Sahin, Mehmet Özgür; Titov, Maksym; Abdulsalam, Abdulla; Amendola, Chiara; Antropov, Iurii; Baffioni, Stephanie; Beaudette, Florian; Busson, Philippe; Cadamuro, Luca; Charlot, Claude; Granier de Cassagnac, Raphael; Jo, Mihee; Lisniak, Stanislav; Lobanov, Artur; Martin Blanco, Javier; Nguyen, Matthew; Ochando, Christophe; Ortona, Giacomo; Paganini, Pascal; Pigard, Philipp; Salerno, Roberto; Sauvan, Jean-Baptiste; Sirois, Yves; Stahl Leiton, Andre Govinda; Strebler, Thomas; Yilmaz, Yetkin; Zabi, Alexandre; Zghiche, Amina; Agram, Jean-Laurent; Andrea, Jeremy; Bloch, Daniel; Brom, Jean-Marie; Buttignol, Michael; Chabert, Eric Christian; Chanon, Nicolas; Collard, Caroline; Conte, Eric; Coubez, Xavier; Fontaine, Jean-Charles; Gelé, Denis; Goerlach, Ulrich; Jansová, Markéta; Le Bihan, Anne-Catherine; Tonon, Nicolas; Van Hove, Pierre; Gadrat, Sébastien; Beauceron, Stephanie; Bernet, Colin; Boudoul, Gaelle; Chierici, Roberto; Contardo, Didier; Depasse, Pierre; El Mamouni, Houmani; Fay, Jean; Finco, Linda; Gascon, Susan; Gouzevitch, Maxime; Grenier, Gérald; Ille, Bernard; Lagarde, Francois; Laktineh, Imad Baptiste; Lethuillier, Morgan; Mirabito, Laurent; Pequegnot, Anne-Laure; Perries, Stephane; Popov, Andrey; Sordini, Viola; Vander Donckt, Muriel; Viret, Sébastien; Khvedelidze, Arsen; Tsamalaidze, Zviad; Autermann, Christian; Feld, Lutz; Kiesel, Maximilian Knut; Klein, Katja; Lipinski, Martin; Preuten, Marius; Schomakers, Christian; Schulz, Johannes; Teroerde, Marius; Zhukov, Valery; Albert, Andreas; Dietz-Laursonn, Erik; Duchardt, Deborah; Endres, Matthias; Erdmann, Martin; Erdweg, Sören; Esch, Thomas; Fischer, Robert; Güth, Andreas; Hamer, Matthias; Hebbeker, Thomas; Heidemann, Carsten; Hoepfner, Kerstin; Knutzen, Simon; Merschmeyer, Markus; Meyer, Arnd; Millet, Philipp; Mukherjee, Swagata; Pook, Tobias; Radziej, Markus; Reithler, Hans; Rieger, Marcel; Scheuch, Florian; Teyssier, Daniel; Thüer, Sebastian; Flügge, Günter; Kargoll, Bastian; Kress, Thomas; Künsken, Andreas; Müller, Thomas; Nehrkorn, Alexander; Nowack, Andreas; Pistone, Claudia; Pooth, Oliver; Stahl, Achim; Aldaya Martin, Maria; Arndt, Till; Asawatangtrakuldee, Chayanit; Beernaert, Kelly; Behnke, Olaf; Behrens, Ulf; Bermúdez Martínez, Armando; Bin Anuar, Afiq Aizuddin; Borras, Kerstin; Botta, Valeria; Campbell, Alan; Connor, Patrick; Contreras-Campana, Christian; Costanza, Francesco; Defranchis, Matteo Maria; Diez Pardos, Carmen; Eckerlin, Guenter; Eckstein, Doris; Eichhorn, Thomas; Eren, Engin; Gallo, Elisabetta; Garay Garcia, Jasone; Geiser, Achim; Grados Luyando, Juan Manuel; Grohsjean, Alexander; Gunnellini, Paolo; Guthoff, Moritz; Harb, Ali; Hauk, Johannes; Hempel, Maria; Jung, Hannes; Kasemann, Matthias; Keaveney, James; Kleinwort, Claus; Korol, Ievgen; Krücker, Dirk; Lange, Wolfgang; Lelek, Aleksandra; Lenz, Teresa; Leonard, Jessica; Lipka, Katerina; Lohmann, Wolfgang; Mankel, Rainer; Melzer-Pellmann, Isabell-Alissandra; Meyer, Andreas Bernhard; Mittag, Gregor; Mnich, Joachim; Mussgiller, Andreas; Ntomari, Eleni; Pitzl, Daniel; Raspereza, Alexei; Savitskyi, Mykola; Saxena, Pooja; Shevchenko, Rostyslav; Spannagel, Simon; Stefaniuk, Nazar; Van Onsem, Gerrit Patrick; Walsh, Roberval; Wen, Yiwen; Wichmann, Katarzyna; Wissing, Christoph; Zenaiev, Oleksandr; Aggleton, Robin; Bein, Samuel; Blobel, Volker; Centis Vignali, Matteo; Dreyer, Torben; Garutti, Erika; Gonzalez, Daniel; Haller, Johannes; Hinzmann, Andreas; Hoffmann, Malte; Karavdina, Anastasia; Klanner, Robert; Kogler, Roman; Kovalchuk, Nataliia; Kurz, Simon; Lapsien, Tobias; Marconi, Daniele; Meyer, Mareike; Niedziela, Marek; Nowatschin, Dominik; Pantaleo, Felice; Peiffer, Thomas; Perieanu, Adrian; Scharf, Christian; Schleper, Peter; Schmidt, Alexander; Schumann, Svenja; Schwandt, Joern; Sonneveld, Jory; Stadie, Hartmut; Steinbrück, Georg; Stober, Fred-Markus Helmut; Stöver, Marc; Tholen, Heiner; Troendle, Daniel; Usai, Emanuele; Vanhoefer, Annika; Vormwald, Benedikt; Akbiyik, Melike; Barth, Christian; Baselga, Marta; Baur, Sebastian; Butz, Erik; Caspart, René; Chwalek, Thorsten; Colombo, Fabio; De Boer, Wim; Dierlamm, Alexander; El Morabit, Karim; Faltermann, Nils; Freund, Benedikt; Friese, Raphael; Giffels, Manuel; Harrendorf, Marco Alexander; Hartmann, Frank; Heindl, Stefan Michael; Husemann, Ulrich; Kassel, Florian; Kudella, Simon; Mildner, Hannes; Mozer, Matthias Ulrich; Müller, Thomas; Plagge, Michael; Quast, Gunter; Rabbertz, Klaus; Schröder, Matthias; Shvetsov, Ivan; Sieber, Georg; Simonis, Hans-Jürgen; Ulrich, Ralf; Wayand, Stefan; Weber, Marc; Weiler, Thomas; Williamson, Shawn; Wöhrmann, Clemens; Wolf, Roger; Anagnostou, Georgios; Daskalakis, Georgios; Geralis, Theodoros; Kyriakis, Aristotelis; Loukas, Demetrios; Topsis-Giotis, Iasonas; Karathanasis, George; Kesisoglou, Stilianos; Panagiotou, Apostolos; Saoulidou, Niki; Kousouris, Konstantinos; Evangelou, Ioannis; Foudas, Costas; Gianneios, Paraskevas; Katsoulis, Panagiotis; Kokkas, Panagiotis; Mallios, Stavros; Manthos, Nikolaos; Papadopoulos, Ioannis; Paradas, Evangelos; Strologas, John; Triantis, Frixos A; Tsitsonis, Dimitrios; Csanad, Mate; Filipovic, Nicolas; Pasztor, Gabriella; Surányi, Olivér; Veres, Gabor Istvan; Bencze, Gyorgy; Hajdu, Csaba; Horvath, Dezso; Hunyadi, Ádám; Sikler, Ferenc; Veszpremi, Viktor; Beni, Noemi; Czellar, Sandor; Karancsi, János; Makovec, Alajos; Molnar, Jozsef; Szillasi, Zoltan; Bartók, Márton; Raics, Peter; Trocsanyi, Zoltan Laszlo; Ujvari, Balazs; Choudhury, Somnath; Komaragiri, Jyothsna Rani; Bahinipati, Seema; Bhowmik, Sandeep; Mal, Prolay; Mandal, Koushik; Nayak, Aruna; Sahoo, Deepak Kumar; Sahoo, Niladribihari; Swain, Sanjay Kumar; Bansal, Sunil; Beri, Suman Bala; Bhatnagar, Vipin; Chawla, Ridhi; Dhingra, Nitish; Kalsi, Amandeep Kaur; Kaur, Anterpreet; Kaur, Manjit; Kaur, Sandeep; Kumar, Ramandeep; Kumari, Priyanka; Mehta, Ankita; Singh, Jasbir; Walia, Genius; Kumar, Ashok; Shah, Aashaq; Bhardwaj, Ashutosh; Chauhan, Sushil; Choudhary, Brajesh C; Garg, Rocky Bala; Keshri, Sumit; Kumar, Ajay; Malhotra, Shivali; Naimuddin, Md; Ranjan, Kirti; Sharma, Ramkrishna; Bhardwaj, Rishika; Bhattacharya, Rajarshi; Bhattacharya, Satyaki; Bhawandeep, Bhawandeep; Dey, Sourav; Dutt, Suneel; Dutta, Suchandra; Ghosh, Shamik; Majumdar, Nayana; Modak, Atanu; Mondal, Kuntal; Mukhopadhyay, Supratik; Nandan, Saswati; Purohit, Arnab; Roy, Ashim; Roy Chowdhury, Suvankar; Sarkar, Subir; Sharan, Manoj; Thakur, Shalini; Behera, Prafulla Kumar; Chudasama, Ruchi; Dutta, Dipanwita; Jha, Vishwajeet; Kumar, Vineet; Mohanty, Ajit Kumar; Netrakanti, Pawan Kumar; Pant, Lalit Mohan; Shukla, Prashant; Topkar, Anita; Aziz, Tariq; Dugad, Shashikant; Mahakud, Bibhuprasad; Mitra, Soureek; Mohanty, Gagan Bihari; Sur, Nairit; Sutar, Bajrang; Banerjee, Sudeshna; Bhattacharya, Soham; Chatterjee, Suman; Das, Pallabi; Guchait, Monoranjan; Jain, Sandhya; Kumar, Sanjeev; Maity, Manas; Majumder, Gobinda; Mazumdar, Kajari; Sarkar, Tanmay; Wickramage, Nadeesha; Chauhan, Shubhanshu; Dube, Sourabh; Hegde, Vinay; Kapoor, Anshul; Kothekar, Kunal; Pandey, Shubham; Rane, Aditee; Sharma, Seema; Chenarani, Shirin; Eskandari Tadavani, Esmaeel; Etesami, Seyed Mohsen; Khakzad, Mohsen; Mohammadi Najafabadi, Mojtaba; Naseri, Mohsen; Paktinat Mehdiabadi, Saeid; Rezaei Hosseinabadi, Ferdos; Safarzadeh, Batool; Zeinali, Maryam; Felcini, Marta; Grunewald, Martin; Abbrescia, Marcello; Calabria, Cesare; Colaleo, Anna; Creanza, Donato; Cristella, Leonardo; De Filippis, Nicola; De Palma, Mauro; Errico, Filippo; Fiore, Luigi; Iaselli, Giuseppe; Lezki, Samet; Maggi, Giorgio; Maggi, Marcello; Miniello, Giorgia; My, Salvatore; Nuzzo, Salvatore; Pompili, Alexis; Pugliese, Gabriella; Radogna, Raffaella; Ranieri, Antonio; Selvaggi, Giovanna; Sharma, Archana; Silvestris, Lucia; Venditti, Rosamaria; Verwilligen, Piet; Abbiendi, Giovanni; Battilana, Carlo; Bonacorsi, Daniele; Borgonovi, Lisa; Braibant-Giacomelli, Sylvie; Campanini, Renato; Capiluppi, Paolo; Castro, Andrea; Cavallo, Francesca Romana; Chhibra, Simranjit Singh; Codispoti, Giuseppe; Cuffiani, Marco; Dallavalle, Gaetano-Marco; Fabbri, Fabrizio; Fanfani, Alessandra; Fasanella, Daniele; Giacomelli, Paolo; Grandi, Claudio; Guiducci, Luigi; Marcellini, Stefano; Masetti, Gianni; Montanari, Alessandro; Navarria, Francesco; Perrotta, Andrea; Rossi, Antonio; Rovelli, Tiziano; Siroli, Gian Piero; Tosi, Nicolò; Albergo, Sebastiano; Costa, Salvatore; Di Mattia, Alessandro; Giordano, Ferdinando; Potenza, Renato; Tricomi, Alessia; Tuve, Cristina; Barbagli, Giuseppe; Chatterjee, Kalyanmoy; Ciulli, Vitaliano; Civinini, Carlo; D'Alessandro, Raffaello; Focardi, Ettore; Lenzi, Piergiulio; Meschini, Marco; Paoletti, Simone; Russo, Lorenzo; Sguazzoni, Giacomo; Strom, Derek; Viliani, Lorenzo; Benussi, Luigi; Bianco, Stefano; Fabbri, Franco; Piccolo, Davide; Primavera, Federica; Calvelli, Valerio; Ferro, Fabrizio; Ravera, Fabio; Robutti, Enrico; Tosi, Silvano; Benaglia, Andrea; Beschi, Andrea; Brianza, Luca; Brivio, Francesco; Ciriolo, Vincenzo; Dinardo, Mauro Emanuele; Fiorendi, Sara; Gennai, Simone; Ghezzi, Alessio; Govoni, Pietro; Malberti, Martina; Malvezzi, Sandra; Manzoni, Riccardo Andrea; Menasce, Dario; Moroni, Luigi; Paganoni, Marco; Pauwels, Kristof; Pedrini, Daniele; Pigazzini, Simone; Ragazzi, Stefano; Tabarelli de Fatis, Tommaso; Buontempo, Salvatore; Cavallo, Nicola; Di Guida, Salvatore; Fabozzi, Francesco; Fienga, Francesco; Iorio, Alberto Orso Maria; Khan, Wajid Ali; Lista, Luca; Meola, Sabino; Paolucci, Pierluigi; Sciacca, Crisostomo; Thyssen, Filip; Azzi, Patrizia; Bacchetta, Nicola; Benato, Lisa; Bisello, Dario; Boletti, Alessio; Checchia, Paolo; Dall'Osso, Martino; De Castro Manzano, Pablo; Dorigo, Tommaso; Dosselli, Umberto; Fanzago, Federica; Gasparini, Fabrizio; Gasparini, Ugo; Gozzelino, Andrea; Lacaprara, Stefano; Lujan, Paul; Margoni, Martino; Meneguzzo, Anna Teresa; Pozzobon, Nicola; Ronchese, Paolo; Rossin, Roberto; Simonetto, Franco; Torassa, Ezio; Ventura, Sandro; Zanetti, Marco; Zotto, Pierluigi; Braghieri, Alessandro; Magnani, Alice; Montagna, Paolo; Ratti, Sergio P; Re, Valerio; Ressegotti, Martina; Riccardi, Cristina; Salvini, Paola; Vai, Ilaria; Vitulo, Paolo; Alunni Solestizi, Luisa; Biasini, Maurizio; Bilei, Gian Mario; Cecchi, Claudia; Ciangottini, Diego; Fanò, Livio; Leonardi, Roberto; Manoni, Elisa; Mantovani, Giancarlo; Mariani, Valentina; Menichelli, Mauro; Rossi, Alessandro; Santocchia, Attilio; Spiga, Daniele; Androsov, Konstantin; Azzurri, Paolo; Bagliesi, Giuseppe; Boccali, Tommaso; Borrello, Laura; Castaldi, Rino; Ciocci, Maria Agnese; Dell'Orso, Roberto; Fedi, Giacomo; Giannini, Leonardo; Giassi, Alessandro; Grippo, Maria Teresa; Ligabue, Franco; Lomtadze, Teimuraz; Manca, Elisabetta; Mandorli, Giulio; Messineo, Alberto; Palla, Fabrizio; Rizzi, Andrea; Savoy-Navarro, Aurore; Spagnolo, Paolo; Tenchini, Roberto; Tonelli, Guido; Venturi, Andrea; Verdini, Piero Giorgio; Barone, Luciano; Cavallari, Francesca; Cipriani, Marco; Daci, Nadir; Del Re, Daniele; Di Marco, Emanuele; Diemoz, Marcella; Gelli, Simone; Longo, Egidio; Margaroli, Fabrizio; Marzocchi, Badder; Meridiani, Paolo; Organtini, Giovanni; Paramatti, Riccardo; Preiato, Federico; Rahatlou, Shahram; Rovelli, Chiara; Santanastasio, Francesco; Amapane, Nicola; Arcidiacono, Roberta; Argiro, Stefano; Arneodo, Michele; Bartosik, Nazar; Bellan, Riccardo; Biino, Cristina; Cartiglia, Nicolo; Cenna, Francesca; Costa, Marco; Covarelli, Roberto; Degano, Alessandro; Demaria, Natale; Kiani, Bilal; Mariotti, Chiara; Maselli, Silvia; Migliore, Ernesto; Monaco, Vincenzo; Monteil, Ennio; Monteno, Marco; Obertino, Maria Margherita; Pacher, Luca; Pastrone, Nadia; Pelliccioni, Mario; Pinna Angioni, Gian Luca; Romero, Alessandra; Ruspa, Marta; Sacchi, Roberto; Shchelina, Ksenia; Sola, Valentina; Solano, Ada; Staiano, Amedeo; Traczyk, Piotr; Belforte, Stefano; Casarsa, Massimo; Cossutti, Fabio; Della Ricca, Giuseppe; Zanetti, Anna; Kim, Dong Hee; Kim, Gui Nyun; Kim, Min Suk; Lee, Jeongeun; Lee, Sangeun; Lee, Seh Wook; Moon, Chang-Seong; Oh, Young Do; Sekmen, Sezen; Son, Dong-Chul; Yang, Yu Chul; Lee, Ari; Kim, Hyunchul; Moon, Dong Ho; Oh, Geonhee; Brochero Cifuentes, Javier Andres; Goh, Junghwan; Kim, Tae Jeong; Cho, Sungwoong; Choi, Suyong; Go, Yeonju; Gyun, Dooyeon; Ha, Seungkyu; Hong, Byung-Sik; Jo, Youngkwon; Kim, Yongsun; Lee, Kisoo; Lee, Kyong Sei; Lee, Songkyo; Lim, Jaehoon; Park, Sung Keun; Roh, Youn; Almond, John; Kim, Junho; Kim, Jae Sung; Lee, Haneol; Lee, Kyeongpil; Nam, Kyungwook; Oh, Sung Bin; Radburn-Smith, Benjamin Charles; Seo, Seon-hee; Yang, Unki; Yoo, Hwi Dong; Yu, Geum Bong; Kim, Hyunyong; Kim, Ji Hyun; Lee, Jason Sang Hun; Park, Inkyu; Choi, Young-Il; Hwang, Chanwook; Lee, Jongseok; Yu, Intae; Dudenas, Vytautas; Juodagalvis, Andrius; Vaitkus, Juozas; Ahmed, Ijaz; Ibrahim, Zainol Abidin; Md Ali, Mohd Adli Bin; Mohamad Idris, Faridah; Wan Abdullah, Wan Ahmad Tajuddin; Yusli, Mohd Nizam; Zolkapli, Zukhaimira; Reyes-Almanza, Rogelio; Ramirez-Sanchez, Gabriel; Duran-Osuna, Cecilia; Castilla-Valdez, Heriberto; De La Cruz-Burelo, Eduard; Heredia-De La Cruz, Ivan; Rabadán-Trejo, Raúl Iraq; Lopez-Fernandez, Ricardo; Mejia Guisao, Jhovanny; Sánchez Hernández, Alberto; Carrillo Moreno, Salvador; Oropeza Barrera, Cristina; Vazquez Valencia, Fabiola; Eysermans, Jan; Pedraza, Isabel; Salazar Ibarguen, Humberto Antonio; Uribe Estrada, Cecilia; Morelos Pineda, Antonio; Krofcheck, David; Butler, Philip H; Ahmad, Ashfaq; Ahmad, Muhammad; Hassan, Qamar; Hoorani, Hafeez R; Saddique, Asif; Shah, Mehar Ali; Shoaib, Muhammad; Waqas, Muhammad; Bialkowska, Helena; Bluj, Michal; Boimska, Bozena; Frueboes, Tomasz; Górski, Maciej; Kazana, Malgorzata; Nawrocki, Krzysztof; Szleper, Michal; Zalewski, Piotr; Bunkowski, Karol; Byszuk, Adrian; Doroba, Krzysztof; Kalinowski, Artur; Konecki, Marcin; Krolikowski, Jan; Misiura, Maciej; Olszewski, Michal; Pyskir, Andrzej; Walczak, Marek; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Di Francesco, Agostino; Faccioli, Pietro; Galinhas, Bruno; Gallinaro, Michele; Hollar, Jonathan; Leonardo, Nuno; Lloret Iglesias, Lara; Nemallapudi, Mythra Varun; Seixas, Joao; Strong, Giles; Toldaiev, Oleksii; Vadruccio, Daniele; Varela, Joao; Baginyan, Andrey; Golunov, Alexey; Golutvin, Igor; Kamenev, Alexey; Karjavin, Vladimir; Kashunin, Ivan; Korenkov, Vladimir; Kozlov, Guennady; Lanev, Alexander; Malakhov, Alexander; Matveev, Viktor; Palichik, Vladimir; Perelygin, Victor; Shmatov, Sergey; Smirnov, Vitaly; Trofimov, Vladimir; Yuldashev, Bekhzod S; Zarubin, Anatoli; Ivanov, Yury; Kim, Victor; Kuznetsova, Ekaterina; Levchenko, Petr; Murzin, Victor; Oreshkin, Vadim; Smirnov, Igor; Sosnov, Dmitry; Sulimov, Valentin; Uvarov, Lev; Vavilov, Sergey; Vorobyev, Alexey; Andreev, Yuri; Dermenev, Alexander; Gninenko, Sergei; Golubev, Nikolai; Karneyeu, Anton; Kirsanov, Mikhail; Krasnikov, Nikolai; Pashenkov, Anatoli; Tlisov, Danila; Toropin, Alexander; Epshteyn, Vladimir; Gavrilov, Vladimir; Lychkovskaya, Natalia; Popov, Vladimir; Pozdnyakov, Ivan; Safronov, Grigory; Spiridonov, Alexander; Stepennov, Anton; Toms, Maria; Vlasov, Evgueni; Zhokin, Alexander; Aushev, Tagir; Bylinkin, Alexander; Chistov, Ruslan; Danilov, Mikhail; Parygin, Pavel; Philippov, Dmitry; Polikarpov, Sergey; Tarkovskii, Evgenii; Andreev, Vladimir; Azarkin, Maksim; Dremin, Igor; Kirakosyan, Martin; Terkulov, Adel; Baskakov, Alexey; Belyaev, Andrey; Boos, Edouard; Dubinin, Mikhail; Dudko, Lev; Ershov, Alexander; Gribushin, Andrey; Klyukhin, Vyacheslav; Kodolova, Olga; Lokhtin, Igor; Miagkov, Igor; Obraztsov, Stepan; Petrushanko, Sergey; Savrin, Viktor; Snigirev, Alexander; Blinov, Vladimir; Shtol, Dmitry; Skovpen, Yuri; Azhgirey, Igor; Bayshev, Igor; Bitioukov, Sergei; Elumakhov, Dmitry; Godizov, Anton; Kachanov, Vassili; Kalinin, Alexey; Konstantinov, Dmitri; Mandrik, Petr; Petrov, Vladimir; Ryutin, Roman; Sobol, Andrei; Troshin, Sergey; Tyurin, Nikolay; Uzunian, Andrey; Volkov, Alexey; Adzic, Petar; Cirkovic, Predrag; Devetak, Damir; Dordevic, Milos; Milosevic, Jovan; Rekovic, Vladimir; Alcaraz Maestre, Juan; Bachiller, Irene; Barrio Luna, Mar; Cerrada, Marcos; Colino, Nicanor; De La Cruz, Begona; Delgado Peris, Antonio; Fernandez Bedoya, Cristina; Fernández Ramos, Juan Pablo; Flix, Jose; Fouz, Maria Cruz; Gonzalez Lopez, Oscar; Goy Lopez, Silvia; Hernandez, Jose M; Josa, Maria Isabel; Moran, Dermot; Pérez-Calero Yzquierdo, Antonio María; Puerta Pelayo, Jesus; Quintario Olmeda, Adrián; Redondo, Ignacio; Romero, Luciano; Senghi Soares, Mara; Álvarez Fernández, Adrian; Albajar, Carmen; de Trocóniz, Jorge F; Missiroli, Marino; Cuevas, Javier; Erice, Carlos; Fernandez Menendez, Javier; Gonzalez Caballero, Isidro; González Fernández, Juan Rodrigo; Palencia Cortezon, Enrique; Sanchez Cruz, Sergio; Vischia, Pietro; Vizan Garcia, Jesus Manuel; Cabrillo, Iban Jose; Calderon, Alicia; Chazin Quero, Barbara; Curras, Esteban; Duarte Campderros, Jordi; Fernandez, Marcos; Garcia-Ferrero, Juan; Gomez, Gervasio; Lopez Virto, Amparo; Marco, Jesus; Martinez Rivero, Celso; Martinez Ruiz del Arbol, Pablo; Matorras, Francisco; Piedra Gomez, Jonatan; Rodrigo, Teresa; Ruiz-Jimeno, Alberto; Scodellaro, Luca; Trevisani, Nicolò; Vila, Ivan; Vilar Cortabitarte, Rocio; Abbaneo, Duccio; Akgun, Bora; Auffray, Etiennette; Baillon, Paul; Ball, Austin; Barney, David; Bendavid, Joshua; Bianco, Michele; Bloch, Philippe; Bocci, Andrea; Botta, Cristina; Camporesi, Tiziano; Castello, Roberto; Cepeda, Maria; Cerminara, Gianluca; Chapon, Emilien; Chen, Yi; D'Enterria, David; Dabrowski, Anne; Daponte, Vincenzo; David Tinoco Mendes, Andre; De Gruttola, Michele; De Roeck, Albert; Deelen, Nikkie; Dobson, Marc; Du Pree, Tristan; Dünser, Marc; Dupont, Niels; Elliott-Peisert, Anna; Everaerts, Pieter; Fallavollita, Francesco; Franzoni, Giovanni; Fulcher, Jonathan; Funk, Wolfgang; Gigi, Dominique; Gilbert, Andrew; Gill, Karl; Glege, Frank; Gulhan, Doga; Harris, Philip; Hegeman, Jeroen; Innocente, Vincenzo; Jafari, Abideh; Janot, Patrick; Karacheban, Olena; Kieseler, Jan; Knünz, Valentin; Kornmayer, Andreas; Kortelainen, Matti J; Krammer, Manfred; Lange, Clemens; Lecoq, Paul; Lourenco, Carlos; Lucchini, Marco Toliman; Malgeri, Luca; Mannelli, Marcello; Martelli, Arabella; Meijers, Frans; Merlin, Jeremie Alexandre; Mersi, Stefano; Meschi, Emilio; Milenovic, Predrag; Moortgat, Filip; Mulders, Martijn; Neugebauer, Hannes; Ngadiuba, Jennifer; Orfanelli, Styliani; Orsini, Luciano; Pape, Luc; Perez, Emmanuel; Peruzzi, Marco; Petrilli, Achille; Petrucciani, Giovanni; Pfeiffer, Andreas; Pierini, Maurizio; Rabady, Dinyar; Racz, Attila; Reis, Thomas; Rolandi, Gigi; Rovere, Marco; Sakulin, Hannes; Schäfer, Christoph; Schwick, Christoph; Seidel, Markus; Selvaggi, Michele; Sharma, Archana; Silva, Pedro; Sphicas, Paraskevas; Stakia, Anna; Steggemann, Jan; Stoye, Markus; Tosi, Mia; Treille, Daniel; Triossi, Andrea; Tsirou, Andromachi; Veckalns, Viesturs; Verweij, Marta; Zeuner, Wolfram Dietrich; Bertl, Willi; Caminada, Lea; Deiters, Konrad; Erdmann, Wolfram; Horisberger, Roland; Ingram, Quentin; Kaestli, Hans-Christian; Kotlinski, Danek; Langenegger, Urs; Rohe, Tilman; Wiederkehr, Stephan Albert; Backhaus, Malte; Bäni, Lukas; Berger, Pirmin; Bianchini, Lorenzo; Casal, Bruno; Dissertori, Günther; Dittmar, Michael; Donegà, Mauro; Dorfer, Christian; Grab, Christoph; Heidegger, Constantin; Hits, Dmitry; Hoss, Jan; Kasieczka, Gregor; Klijnsma, Thomas; Lustermann, Werner; Mangano, Boris; Marionneau, Matthieu; Meinhard, Maren Tabea; Meister, Daniel; Micheli, Francesco; Musella, Pasquale; Nessi-Tedaldi, Francesca; Pandolfi, Francesco; Pata, Joosep; Pauss, Felicitas; Perrin, Gaël; Perrozzi, Luca; Quittnat, Milena; Reichmann, Michael; Sanz Becerra, Diego Alejandro; Schönenberger, Myriam; Shchutska, Lesya; Tavolaro, Vittorio Raoul; Theofilatos, Konstantinos; Vesterbacka Olsson, Minna Leonora; Wallny, Rainer; Zhu, De Hua; Aarrestad, Thea Klaeboe; Amsler, Claude; Canelli, Maria Florencia; De Cosa, Annapaola; Del Burgo, Riccardo; Donato, Silvio; Galloni, Camilla; Hreus, Tomas; Kilminster, Benjamin; Pinna, Deborah; Rauco, Giorgia; Robmann, Peter; Salerno, Daniel; Schweiger, Korbinian; Seitz, Claudia; Takahashi, Yuta; Zucchetta, Alberto; Candelise, Vieri; Chang, Yu-Hsiang; Cheng, Kai-yu; Doan, Thi Hien; Jain, Shilpi; Khurana, Raman; Kuo, Chia-Ming; Lin, Willis; Pozdnyakov, Andrey; Yu, Shin-Shan; Kumar, Arun; Chang, Paoti; Chao, Yuan; Chen, Kai-Feng; Chen, Po-Hsun; Fiori, Francesco; Hou, George Wei-Shu; Hsiung, Yee; Liu, Yueh-Feng; Lu, Rong-Shyang; Paganis, Efstathios; Psallidas, Andreas; Steen, Arnaud; Tsai, Jui-fa; Asavapibhop, Burin; Kovitanggoon, Kittikul; Singh, Gurpreet; Srimanobhas, Norraphat; Bat, Ayse; Boran, Fatma; Cerci, Salim; Damarseckin, Serdal; Demiroglu, Zuhal Seyma; Dozen, Candan; Dumanoglu, Isa; Girgis, Semiray; Gokbulut, Gul; Guler, Yalcin; Hos, Ilknur; Kangal, Evrim Ersin; Kara, Ozgun; Kayis Topaksu, Aysel; Kiminsu, Ugur; Oglakci, Mehmet; Onengut, Gulsen; Ozdemir, Kadri; Sunar Cerci, Deniz; Tali, Bayram; Tok, Ufuk Guney; Turkcapar, Semra; Zorbakir, Ibrahim Soner; Zorbilmez, Caglar; Karapinar, Guler; Ocalan, Kadir; Yalvac, Metin; Zeyrek, Mehmet; Gülmez, Erhan; Kaya, Mithat; Kaya, Ozlem; Tekten, Sevgi; Yetkin, Elif Asli; Nazlim Agaras, Merve; Atay, Serhat; Cakir, Altan; Cankocak, Kerem; Köseoglu, Ilknur; Grynyov, Boris; Levchuk, Leonid; Ball, Fionn; Beck, Lana; Brooke, James John; Burns, Douglas; Clement, Emyr; Cussans, David; Davignon, Olivier; Flacher, Henning; Goldstein, Joel; Heath, Greg P; Heath, Helen F; Kreczko, Lukasz; Newbold, Dave M; Paramesvaran, Sudarshan; Sakuma, Tai; Seif El Nasr-storey, Sarah; Smith, Dominic; Smith, Vincent J; Bell, Ken W; Belyaev, Alexander; Brew, Christopher; Brown, Robert M; Calligaris, Luigi; Cieri, Davide; Cockerill, David JA; Coughlan, John A; Harder, Kristian; Harper, Sam; Linacre, Jacob; Olaiya, Emmanuel; Petyt, David; Shepherd-Themistocleous, Claire; Thea, Alessandro; Tomalin, Ian R; Williams, Thomas; Auzinger, Georg; Bainbridge, Robert; Borg, Johan; Breeze, Shane; Buchmuller, Oliver; Bundock, Aaron; Casasso, Stefano; Citron, Matthew; Colling, David; Corpe, Louie; Dauncey, Paul; Davies, Gavin; De Wit, Adinda; Della Negra, Michel; Di Maria, Riccardo; Elwood, Adam; Haddad, Yacine; Hall, Geoffrey; Iles, Gregory; James, Thomas; Lane, Rebecca; Laner, Christian; Lyons, Louis; Magnan, Anne-Marie; Malik, Sarah; Mastrolorenzo, Luca; Matsushita, Takashi; Nash, Jordan; Nikitenko, Alexander; Palladino, Vito; Pesaresi, Mark; Raymond, David Mark; Richards, Alexander; Rose, Andrew; Scott, Edward; Seez, Christopher; Shtipliyski, Antoni; Summers, Sioni; Tapper, Alexander; Uchida, Kirika; Vazquez Acosta, Monica; Virdee, Tejinder; Wardle, Nicholas; Winterbottom, Daniel; Wright, Jack; Zenz, Seth Conrad; Cole, Joanne; Hobson, Peter R; Khan, Akram; Kyberd, Paul; Reid, Ivan; Teodorescu, Liliana; Zahid, Sema; Borzou, Ahmad; Call, Kenneth; Dittmann, Jay; Hatakeyama, Kenichi; Liu, Hongxuan; Pastika, Nathaniel; Smith, Caleb; Bartek, Rachel; Dominguez, Aaron; Buccilli, Andrew; Cooper, Seth; Henderson, Conor; Rumerio, Paolo; West, Christopher; Arcaro, Daniel; Avetisyan, Aram; Bose, Tulika; Gastler, Daniel; Rankin, Dylan; Richardson, Clint; Rohlf, James; Sulak, Lawrence; Zou, David; Benelli, Gabriele; Cutts, David; Garabedian, Alex; Hadley, Mary; Hakala, John; Heintz, Ulrich; Hogan, Julie Managan; Kwok, Ka Hei Martin; Laird, Edward; Landsberg, Greg; Lee, Jangbae; Mao, Zaixing; Narain, Meenakshi; Pazzini, Jacopo; Piperov, Stefan; Sagir, Sinan; Syarif, Rizki; Yu, David; Band, Reyer; Brainerd, Christopher; Breedon, Richard; Burns, Dustin; Calderon De La Barca Sanchez, Manuel; Chertok, Maxwell; Conway, John; Conway, Rylan; Cox, Peter Timothy; Erbacher, Robin; Flores, Chad; Funk, Garrett; Ko, Winston; Lander, Richard; Mclean, Christine; Mulhearn, Michael; Pellett, Dave; Pilot, Justin; Shalhout, Shalhout; Shi, Mengyao; Smith, John; Stolp, Dustin; Tos, Kyle; Tripathi, Mani; Wang, Zhangqier; Bachtis, Michail; Bravo, Cameron; Cousins, Robert; Dasgupta, Abhigyan; Florent, Alice; Hauser, Jay; Ignatenko, Mikhail; Mccoll, Nickolas; Regnard, Simon; Saltzberg, David; Schnaible, Christian; Valuev, Vyacheslav; Bouvier, Elvire; Burt, Kira; Clare, Robert; Ellison, John Anthony; Gary, J William; Ghiasi Shirazi, Seyyed Mohammad Amin; Hanson, Gail; Heilman, Jesse; Karapostoli, Georgia; Kennedy, Elizabeth; Lacroix, Florent; Long, Owen Rosser; Olmedo Negrete, Manuel; Paneva, Mirena Ivova; Si, Weinan; Wang, Long; Wei, Hua; Wimpenny, Stephen; Yates, Brent; Branson, James G; Cittolin, Sergio; Derdzinski, Mark; Gerosa, Raffaele; Gilbert, Dylan; Hashemi, Bobak; Holzner, André; Klein, Daniel; Kole, Gouranga; Krutelyov, Vyacheslav; Letts, James; Masciovecchio, Mario; Olivito, Dominick; Padhi, Sanjay; Pieri, Marco; Sani, Matteo; Sharma, Vivek; Tadel, Matevz; Vartak, Adish; Wasserbaech, Steven; Wood, John; Würthwein, Frank; Yagil, Avraham; Zevi Della Porta, Giovanni; Amin, Nick; Bhandari, Rohan; Bradmiller-Feld, John; Campagnari, Claudio; Dishaw, Adam; Dutta, Valentina; Franco Sevilla, Manuel; Golf, Frank; Gouskos, Loukas; Heller, Ryan; Incandela, Joe; Ovcharova, Ana; Qu, Huilin; Richman, Jeffrey; Stuart, David; Suarez, Indara; Yoo, Jaehyeok; Anderson, Dustin; Bornheim, Adolf; Lawhorn, Jay Mathew; Newman, Harvey B; Nguyen, Thong; Pena, Cristian; Spiropulu, Maria; Vlimant, Jean-Roch; Xie, Si; Zhang, Zhicai; Zhu, Ren-Yuan; Andrews, Michael Benjamin; Ferguson, Thomas; Mudholkar, Tanmay; Paulini, Manfred; Russ, James; Sun, Menglei; Vogel, Helmut; Vorobiev, Igor; Weinberg, Marc; Cumalat, John Perry; Ford, William T; Jensen, Frank; Johnson, Andrew; Krohn, Michael; Leontsinis, Stefanos; Mulholland, Troy; Stenson, Kevin; Wagner, Stephen Robert; Alexander, James; Chaves, Jorge; Chu, Jennifer; Dittmer, Susan; Mcdermott, Kevin; Mirman, Nathan; Patterson, Juliet Ritchie; Quach, Dan; Rinkevicius, Aurelijus; Ryd, Anders; Skinnari, Louise; Soffi, Livia; Tan, Shao Min; Tao, Zhengcheng; Thom, Julia; Tucker, Jordan; Wittich, Peter; Zientek, Margaret; Abdullin, Salavat; Albrow, Michael; Alyari, Maral; Apollinari, Giorgio; Apresyan, Artur; Apyan, Aram; Banerjee, Sunanda; Bauerdick, Lothar AT; Beretvas, Andrew; Berryhill, Jeffrey; Bhat, Pushpalatha C; Bolla, Gino; Burkett, Kevin; Butler, Joel Nathan; Canepa, Anadi; Cerati, Giuseppe Benedetto; Cheung, Harry; Chlebana, Frank; Cremonesi, Matteo; Duarte, Javier; Elvira, Victor Daniel; Freeman, Jim; Gecse, Zoltan; Gottschalk, Erik; Gray, Lindsey; Green, Dan; Grünendahl, Stefan; Gutsche, Oliver; Harris, Robert M; Hasegawa, Satoshi; Hirschauer, James; Hu, Zhen; Jayatilaka, Bodhitha; Jindariani, Sergo; Johnson, Marvin; Joshi, Umesh; Klima, Boaz; Kreis, Benjamin; Lammel, Stephan; Lincoln, Don; Lipton, Ron; Liu, Miaoyuan; Liu, Tiehui; Lopes De Sá, Rafael; Lykken, Joseph; Maeshima, Kaori; Magini, Nicolo; Marraffino, John Michael; Mason, David; McBride, Patricia; Merkel, Petra; Mrenna, Stephen; Nahn, Steve; O'Dell, Vivian; Pedro, Kevin; Prokofyev, Oleg; Rakness, Gregory; Ristori, Luciano; Schneider, Basil; Sexton-Kennedy, Elizabeth; Soha, Aron; Spalding, William J; Spiegel, Leonard; Stoynev, Stoyan; Strait, James; Strobbe, Nadja; Taylor, Lucas; Tkaczyk, Slawek; Tran, Nhan Viet; Uplegger, Lorenzo; Vaandering, Eric Wayne; Vernieri, Caterina; Verzocchi, Marco; Vidal, Richard; Wang, Michael; Weber, Hannsjoerg Artur; Whitbeck, Andrew; Acosta, Darin; Avery, Paul; Bortignon, Pierluigi; Bourilkov, Dimitri; Brinkerhoff, Andrew; Carnes, Andrew; Carver, Matthew; Curry, David; Field, Richard D; Furic, Ivan-Kresimir; Gleyzer, Sergei V; Joshi, Bhargav Madhusudan; Konigsberg, Jacobo; Korytov, Andrey; Kotov, Khristian; Ma, Peisen; Matchev, Konstantin; Mei, Hualin; Mitselmakher, Guenakh; Shi, Kun; Sperka, David; Terentyev, Nikolay; Thomas, Laurent; Wang, Jian; Wang, Sean-Jiun; Yelton, John; Joshi, Yagya Raj; Linn, Stephan; Markowitz, Pete; Rodriguez, Jorge Luis; Ackert, Andrew; Adams, Todd; Askew, Andrew; Hagopian, Sharon; Hagopian, Vasken; Johnson, Kurtis F; Kolberg, Ted; Martinez, German; Perry, Thomas; Prosper, Harrison; Saha, Anirban; Santra, Arka; Sharma, Varun; Yohay, Rachel; Baarmand, Marc M; Bhopatkar, Vallary; Colafranceschi, Stefano; Hohlmann, Marcus; Noonan, Daniel; Roy, Titas; Yumiceva, Francisco; Adams, Mark Raymond; Apanasevich, Leonard; Berry, Douglas; Betts, Russell Richard; Cavanaugh, Richard; Chen, Xuan; Evdokimov, Olga; Gerber, Cecilia Elena; Hangal, Dhanush Anil; Hofman, David Jonathan; Jung, Kurt; Kamin, Jason; Sandoval Gonzalez, Irving Daniel; Tonjes, Marguerite; Trauger, Hallie; Varelas, Nikos; Wang, Hui; Wu, Zhenbin; Zhang, Jingyu; Bilki, Burak; Clarida, Warren; Dilsiz, Kamuran; Durgut, Süleyman; Gandrajula, Reddy Pratap; Haytmyradov, Maksat; Khristenko, Viktor; Merlo, Jean-Pierre; Mermerkaya, Hamit; Mestvirishvili, Alexi; Moeller, Anthony; Nachtman, Jane; Ogul, Hasan; Onel, Yasar; Ozok, Ferhat; Penzo, Aldo; Snyder, Christina; Tiras, Emrah; Wetzel, James; Yi, Kai; Blumenfeld, Barry; Cocoros, Alice; Eminizer, Nicholas; Fehling, David; Feng, Lei; Gritsan, Andrei; Maksimovic, Petar; Roskes, Jeffrey; Sarica, Ulascan; Swartz, Morris; Xiao, Meng; You, Can; Al-bataineh, Ayman; Baringer, Philip; Bean, Alice; Boren, Samuel; Bowen, James; Castle, James; Khalil, Sadia; Kropivnitskaya, Anna; Majumder, Devdatta; Mcbrayer, William; Murray, Michael; Royon, Christophe; Sanders, Stephen; Schmitz, Erich; Tapia Takaki, Daniel; Wang, Quan; Ivanov, Andrew; Kaadze, Ketino; Maravin, Yurii; Mohammadi, Abdollah; Saini, Lovedeep Kaur; Skhirtladze, Nikoloz; Toda, Sachiko; Rebassoo, Finn; Wright, Douglas; Anelli, Christopher; Baden, Drew; Baron, Owen; Belloni, Alberto; Eno, Sarah Catherine; Feng, Yongbin; Ferraioli, Charles; Hadley, Nicholas John; Jabeen, Shabnam; Jeng, Geng-Yuan; Kellogg, Richard G; Kunkle, Joshua; Mignerey, Alice; Ricci-Tam, Francesca; Shin, Young Ho; Skuja, Andris; Tonwar, Suresh C; Abercrombie, Daniel; Allen, Brandon; Azzolini, Virginia; Barbieri, Richard; Baty, Austin; Bi, Ran; Brandt, Stephanie; Busza, Wit; Cali, Ivan Amos; D'Alfonso, Mariarosaria; Demiragli, Zeynep; Gomez Ceballos, Guillelmo; Goncharov, Maxim; Hsu, Dylan; Hu, Miao; Iiyama, Yutaro; Innocenti, Gian Michele; Klute, Markus; Kovalskyi, Dmytro; Lee, Yen-Jie; Levin, Andrew; Luckey, Paul David; Maier, Benedikt; Marini, Andrea Carlo; Mcginn, Christopher; Mironov, Camelia; Narayanan, Siddharth; Niu, Xinmei; Paus, Christoph; Roland, Christof; Roland, Gunther; Salfeld-Nebgen, Jakob; Stephans, George; Tatar, Kaya; Velicanu, Dragos; Wang, Jing; Wang, Ta-Wei; Wyslouch, Bolek; Benvenuti, Alberto; Chatterjee, Rajdeep Mohan; Evans, Andrew; Hansen, Peter; Hiltbrand, Joshua; Kalafut, Sean; Kubota, Yuichi; Lesko, Zachary; Mans, Jeremy; Nourbakhsh, Shervin; Ruckstuhl, Nicole; Rusack, Roger; Turkewitz, Jared; Wadud, Mohammad Abrar; Acosta, John Gabriel; Oliveros, Sandra; Avdeeva, Ekaterina; Bloom, Kenneth; Claes, Daniel R; Fangmeier, Caleb; Gonzalez Suarez, Rebeca; Kamalieddin, Rami; Kravchenko, Ilya; Monroy, Jose; Siado, Joaquin Emilo; Snow, Gregory R; Stieger, Benjamin; Dolen, James; Godshalk, Andrew; Harrington, Charles; Iashvili, Ia; Nguyen, Duong; Parker, Ashley; Rappoccio, Salvatore; Roozbahani, Bahareh; Alverson, George; Barberis, Emanuela; Freer, Chad; Hortiangtham, Apichart; Massironi, Andrea; Morse, David Michael; Orimoto, Toyoko; Teixeira De Lima, Rafael; Trocino, Daniele; Wamorkar, Tanvi; Wang, Bingran; Wisecarver, Andrew; Wood, Darien; Bhattacharya, Saptaparna; Charaf, Otman; Hahn, Kristan Allan; Mucia, Nicholas; Odell, Nathaniel; Schmitt, Michael Henry; Sung, Kevin; Trovato, Marco; Velasco, Mayda; Bucci, Rachael; Dev, Nabarun; Hildreth, Michael; Hurtado Anampa, Kenyi; Jessop, Colin; Karmgard, Daniel John; Kellams, Nathan; Lannon, Kevin; Li, Wenzhao; Loukas, Nikitas; Marinelli, Nancy; Meng, Fanbo; Mueller, Charles; Musienko, Yuri; Planer, Michael; Reinsvold, Allison; Ruchti, Randy; Siddireddy, Prasanna; Smith, Geoffrey; Taroni, Silvia; Wayne, Mitchell; Wightman, Andrew; Wolf, Matthias; Woodard, Anna; Alimena, Juliette; Antonelli, Louis; Bylsma, Ben; Durkin, Lloyd Stanley; Flowers, Sean; Francis, Brian; Hart, Andrew; Hill, Christopher; Ji, Weifeng; Liu, Bingxuan; Luo, Wuming; Winer, Brian L; Wulsin, Howard Wells; Cooperstein, Stephane; Driga, Olga; Elmer, Peter; Hardenbrook, Joshua; Hebda, Philip; Higginbotham, Samuel; Kalogeropoulos, Alexis; Lange, David; Luo, Jingyu; Marlow, Daniel; Mei, Kelvin; Ojalvo, Isabel; Olsen, James; Palmer, Christopher; Piroué, Pierre; Stickland, David; Tully, Christopher; Malik, Sudhir; Norberg, Scarlet; Barker, Anthony; Barnes, Virgil E; Das, Souvik; Folgueras, Santiago; Gutay, Laszlo; Jha, Manoj; Jones, Matthew; Jung, Andreas Werner; Khatiwada, Ajeeta; Miller, David Harry; Neumeister, Norbert; Peng, Cheng-Chieh; Qiu, Hao; Schulte, Jan-Frederik; Sun, Jian; Wang, Fuqiang; Xiao, Rui; Xie, Wei; Cheng, Tongguang; Parashar, Neeti; Stupak, John; Chen, Zhenyu; Ecklund, Karl Matthew; Freed, Sarah; Geurts, Frank JM; Guilbaud, Maxime; Kilpatrick, Matthew; Li, Wei; Michlin, Benjamin; Padley, Brian Paul; Roberts, Jay; Rorie, Jamal; Shi, Wei; Tu, Zhoudunming; Zabel, James; Zhang, Aobo; Bodek, Arie; de Barbaro, Pawel; Demina, Regina; Duh, Yi-ting; Ferbel, Thomas; Galanti, Mario; Garcia-Bellido, Aran; Han, Jiyeon; Hindrichs, Otto; Khukhunaishvili, Aleko; Lo, Kin Ho; Tan, Ping; Verzetti, Mauro; Ciesielski, Robert; Goulianos, Konstantin; Mesropian, Christina; Agapitos, Antonis; Chou, John Paul; Gershtein, Yuri; Gómez Espinosa, Tirso Alejandro; Halkiadakis, Eva; Heindl, Maximilian; Hughes, Elliot; Kaplan, Steven; Kunnawalkam Elayavalli, Raghav; Kyriacou, Savvas; Lath, Amitabh; Montalvo, Roy; Nash, Kevin; Osherson, Marc; Saka, Halil; Salur, Sevil; Schnetzer, Steve; Sheffield, David; Somalwar, Sunil; Stone, Robert; Thomas, Scott; Thomassen, Peter; Walker, Matthew; Delannoy, Andrés G; Foerster, Mark; Heideman, Joseph; Riley, Grant; Rose, Keith; Spanier, Stefan; Thapa, Krishna; Bouhali, Othmane; Castaneda Hernandez, Alfredo; Celik, Ali; Dalchenko, Mykhailo; De Mattia, Marco; Delgado, Andrea; Dildick, Sven; Eusebi, Ricardo; Gilmore, Jason; Huang, Tao; Kamon, Teruki; Mueller, Ryan; Pakhotin, Yuriy; Patel, Rishi; Perloff, Alexx; Perniè, Luca; Rathjens, Denis; Safonov, Alexei; Tatarinov, Aysen; Ulmer, Keith; Akchurin, Nural; Damgov, Jordan; De Guio, Federico; Dudero, Phillip Russell; Faulkner, James; Gurpinar, Emine; Kunori, Shuichi; Lamichhane, Kamal; Lee, Sung Won; Libeiro, Terence; Mengke, Tielige; Muthumuni, Samila; Peltola, Timo; Undleeb, Sonaina; Volobouev, Igor; Wang, Zhixing; Greene, Senta; Gurrola, Alfredo; Janjam, Ravi; Johns, Willard; Maguire, Charles; Melo, Andrew; Ni, Hong; Padeken, Klaas; Sheldon, Paul; Tuo, Shengquan; Velkovska, Julia; Xu, Qiao; Arenton, Michael Wayne; Barria, Patrizia; Cox, Bradley; Hirosky, Robert; Joyce, Matthew; Ledovskoy, Alexander; Li, Hengne; Neu, Christopher; Sinthuprasith, Tutanon; Wang, Yanchu; Wolfe, Evan; Xia, Fan; Harr, Robert; Karchin, Paul Edmund; Poudyal, Nabin; Sturdy, Jared; Thapa, Prakash; Zaleski, Shawn; Brodski, Michael; Buchanan, James; Caillol, Cécile; Dasu, Sridhara; Dodd, Laura; Duric, Senka; Gomber, Bhawna; Grothe, Monika; Herndon, Matthew; Hervé, Alain; Hussain, Usama; Klabbers, Pamela; Lanaro, Armando; Levine, Aaron; Long, Kenneth; Loveless, Richard; Ruggles, Tyler; Savin, Alexander; Smith, Nicholas; Smith, Wesley H; Taylor, Devin; Woods, Nathaniel

    2018-05-08

    Many measurements and searches for physics beyond the standard model at the LHC rely on the efficient identification of heavy-flavour jets, i.e. jets originating from bottom or charm quarks. In this paper, the discriminating variables and the algorithms used for heavy-flavour jet identification during the first years of operation of the CMS experiment in proton-proton collisions at a centre-of-mass energy of 13 TeV, are presented. Heavy-flavour jet identification algorithms have been improved compared to those used previously at centre-of-mass energies of 7 and 8 TeV. For jets with transverse momenta in the range expected in simulated $\\mathrm{t}\\overline{\\mathrm{t}}$ events, these new developments result in an efficiency of 68% for the correct identification of a b jet for a probability of 1% of misidentifying a light-flavour jet. The improvement in relative efficiency at this misidentification probability is about 15%, compared to previous CMS algorithms. In addition, for the first time algorithms have been...

  3. Leading Particle Production in Light Flavour Jets

    CERN Document Server

    Abbiendi, G; Åkesson, P F; Alexander, Gideon; Allison, J; Anderson, K J; Arcelli, S; Asai, S; Ashby, S F; Axen, D A; Azuelos, Georges; Bailey, I; Ball, A H; Barberio, E; Barlow, R J; Batley, J Richard; Baumann, S; Behnke, T; Bell, K W; Bella, G; Bellerive, A; Bentvelsen, Stanislaus Cornelius Maria; Bethke, Siegfried; Betts, S; Biebel, O; Biguzzi, A; Bloodworth, Ian J; Bock, P; Böhme, J; Boeriu, O; Bonacorsi, D; Boutemeur, M; Braibant, S; Bright-Thomas, P G; Brigliadori, L; Brown, R M; Burckhart, Helfried J; Capiluppi, P; Carnegie, R K; Carter, A A; Carter, J R; Chang, C Y; Charlton, D G; Chrisman, D; Ciocca, C; Clarke, P E L; Clay, E; Cohen, I; Conboy, J E; Cooke, O C; Couchman, J; Couyoumtzelis, C; Coxe, R L; Cuffiani, M; Dado, S; Dallavalle, G M; Dallison, S; Davis, R; de Roeck, A; Dervan, P J; Desch, Klaus; Dienes, B; Dixit, M S; Donkers, M; Dubbert, J; Duchovni, E; Duckeck, G; Duerdoth, I P; Estabrooks, P G; Etzion, E; Fabbri, Franco Luigi; Fanfani, A; Fanti, M; Faust, A A; Feld, L; Ferrari, P; Fiedler, F; Fierro, M; Fleck, I; Frey, A; Fürtjes, A; Futyan, D I; Gagnon, P; Gary, J W; Gaycken, G; Geich-Gimbel, C; Giacomelli, G; Giacomelli, P; Gingrich, D M; Glenzinski, D A; Goldberg, J; Gorn, W; Grandi, C; Graham, K; Gross, E; Grunhaus, Jacob; Gruwé, M; Hajdu, C; Hanson, G G; Hansroul, M; Hapke, M; Harder, K; Harel, A; Hargrove, C K; Harin-Dirac, M; Hauschild, M; Hawkes, C M; Hawkings, R; Hemingway, Richard J; Herten, G; Heuer, R D; Hildreth, M D; Hill, J C; Hobson, P R; Höcker, Andreas; Hoffman, K; Homer, R James; Honma, A K; Horváth, D; Hossain, K R; Howard, R; Hüntemeyer, P; Igo-Kemenes, P; Imrie, D C; Ishii, K; Jacob, F R; Jawahery, A; Jeremie, H; Jimack, Martin Paul; Jones, C R; Jovanovic, P; Junk, T R; Kanaya, N; Kanzaki, J I; Karapetian, G V; Karlen, D A; Kartvelishvili, V G; Kawagoe, K; Kawamoto, T; Kayal, P I; Keeler, Richard K; Kellogg, R G; Kennedy, B W; Kim, D H; Klier, A; Kobayashi, T; Kobel, M; Kokott, T P; Kolrep, M; Komamiya, S; Kowalewski, R V; Kress, T; Krieger, P; Von Krogh, J; Kühl, T; Kupper, M; Kyberd, P; Lafferty, G D; Landsman, Hagar Yaël; Lanske, D; Lauber, J; Lawson, I; Layter, J G; Lellouch, Daniel; Letts, J; Levinson, L; Liebisch, R; Lillich, J; List, B; Littlewood, C; Lloyd, A W; Lloyd, S L; Loebinger, F K; Long, G D; Losty, Michael J; Lü, J; Ludwig, J; Macchiolo, A; MacPherson, A L; Mader, W F; Mannelli, M; Marcellini, S; Marchant, T E; Martin, A J; Martin, J P; Martínez, G; Mashimo, T; Mättig, P; McDonald, W J; McKenna, J A; McKigney, E A; McMahon, T J; McPherson, R A; Meijers, F; Méndez-Lorenzo, P; Merritt, F S; Mes, H; Meyer, I; Michelini, Aldo; Mihara, S; Mikenberg, G; Miller, D J; Mohr, W; Montanari, A; Mori, T; Nagai, K; Nakamura, I; Neal, H A; Nisius, R; O'Neale, S W; Oakham, F G; Odorici, F; Ögren, H O; Okpara, A N; Oreglia, M J; Orito, S; Pásztor, G; Pater, J R; Patrick, G N; Patt, J; Pérez-Ochoa, R; Petzold, S; Pfeifenschneider, P; Pilcher, J E; Pinfold, James L; Plane, D E; Poli, B; Polok, J; Przybycien, M B; Quadt, A; Rembser, C; Rick, Hartmut; Robins, S A; Rodning, N L; Roney, J M; Rosati, S; Roscoe, K; Rossi, A M; Rozen, Y; Runge, K; Runólfsson, O; Rust, D R; Sachs, K; Saeki, T; Sahr, O; Sang, W M; Sarkisyan-Grinbaum, E; Sbarra, C; Schaile, A D; Schaile, O; Scharff-Hansen, P; Schieck, J; Schmitt, S; Schöning, A; Schröder, M; Schumacher, M; Schwick, C; Scott, W G; Seuster, R; Shears, T G; Shen, B C; Shepherd-Themistocleous, C H; Sherwood, P; Siroli, G P; Skuja, A; Smith, A M; Snow, G A; Sobie, Randall J; Söldner-Rembold, S; Spagnolo, S; Sproston, M; Stahl, A; Stephens, K; Stoll, K; Strom, D; Ströhmer, R; Surrow, B; Talbot, S D; Taras, P; Tarem, S; Teuscher, R; Thiergen, M; Thomas, J; Thomson, M A; Torrence, E; Towers, S; Trefzger, T M; Trigger, I; Trócsányi, Z L; Tsur, E; Turner-Watson, M F; Ueda, I; Van Kooten, R; Vannerem, P; Verzocchi, M; Voss, H; Wäckerle, F; Waller, D; Ward, C P; Ward, D R; Watkins, P M; Watson, A T; Watson, N K; Wells, P S; Wengler, T; Wermes, N; Wetterling, D; White, J S; Wilson, G W; Wilson, J A; Wyatt, T R; Yamashita, S; Zacek, V; Zer-Zion, D

    2000-01-01

    The energy distribution and type of the particle with the highest momentum in quark jets are determined for each of the five quark flavours making only minimal model assumptions. The analysis is based on a large statistics sample of hadronic Z0 decays collected with the OPAL detector at the LEP e+e- collider. These results provide a basis for future studies of light flavour production at other centre-of-mass energies. We use our results to study the hadronisation mechanism in light flavour jets and compare the data to the QCD models JETSET and HERWIG. Within the JETSET model we also directly determine the suppression of strange quarks to be gamma_s=0.422+-0.049 (stat.)+-0.059 (syst.) by comparing the production of charged and neutral kaons in strange and non-strange light quark events. Finally we study the features of baryon production.

  4. Perspectives for detecting lepton flavour violation in left-right symmetric models

    International Nuclear Information System (INIS)

    Bonilla, Cesar; Krauss, Manuel E.; Opferkuch, Toby; Porod, Werner

    2017-01-01

    We investigate lepton flavour violation in a class of minimal left-right symmetric models where the left-right symmetry is broken by triplet scalars. In this context we present a method to consistently calculate the triplet-Yukawa couplings which takes into account the experimental data while simultaneously respecting the underlying symmetries. Analysing various scenarios, we then calculate the full set of tree-level and one-loop contributions to all radiative and three-body flavour-violating fully leptonic decays as well as μ−e conversion in nuclei. Our method illustrates how these processes depend on the underlying parameters of the theory. To that end we observe that, for many choices of the model parameters, there is a strong complementarity between the different observables. For instance, in a large part of the parameter space, lepton flavour violating τ-decays have a large enough branching ratio to be measured in upcoming experiments. Our results further show that experiments coming online in the immediate future, like Mu3e and BELLE II, or longer-term, such as PRISM/PRIME, will probe significant portions of the currently allowed parameter space.

  5. Perspectives for detecting lepton flavour violation in left-right symmetric models

    Energy Technology Data Exchange (ETDEWEB)

    Bonilla, Cesar [AHEP Group, Instituto de Física Corpuscular - C.S.I.C./Universitat de València,Edificio de Institutos de Paterna, C/Catedratico José Beltrán 2,E-46980 Paterna (València) (Spain); Krauss, Manuel E.; Opferkuch, Toby [Bethe Center for Theoretical Physics & Physikalisches Institut der Universität Bonn,Nussallee 12, 53115 Bonn (Germany); Porod, Werner [Institut für Theoretische Physik und Astronomie, Universität Würzburg,Am Hubland, 97074 Würzburg (Germany)

    2017-03-06

    We investigate lepton flavour violation in a class of minimal left-right symmetric models where the left-right symmetry is broken by triplet scalars. In this context we present a method to consistently calculate the triplet-Yukawa couplings which takes into account the experimental data while simultaneously respecting the underlying symmetries. Analysing various scenarios, we then calculate the full set of tree-level and one-loop contributions to all radiative and three-body flavour-violating fully leptonic decays as well as μ−e conversion in nuclei. Our method illustrates how these processes depend on the underlying parameters of the theory. To that end we observe that, for many choices of the model parameters, there is a strong complementarity between the different observables. For instance, in a large part of the parameter space, lepton flavour violating τ-decays have a large enough branching ratio to be measured in upcoming experiments. Our results further show that experiments coming online in the immediate future, like Mu3e and BELLE II, or longer-term, such as PRISM/PRIME, will probe significant portions of the currently allowed parameter space.

  6. FlavBit. A GAMBIT module for computing flavour observables and likelihoods

    Energy Technology Data Exchange (ETDEWEB)

    Bernlochner, Florian U. [Physikalisches Institut der Rheinischen Friedrich-Wilhelms-Universitaet Bonn (Germany); Chrzaszcz, Marcin [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland); Polish Academy of Sciences, H. Niewodniczanski Institute of Nuclear Physics, Krakow (Poland); Dal, Lars A. [University of Oslo, Department of Physics, Oslo (Norway); Farmer, Ben [Oskar Klein Centre for Cosmoparticle Physics, AlbaNova University Centre, Stockholm (Sweden); Stockholm University, Department of Physics, Stockholm (Sweden); Jackson, Paul; White, Martin [University of Adelaide, Department of Physics, Adelaide, SA (Australia); Australian Research Council Centre of Excellence for Particle Physics at the Tera-scale (Australia); Kvellestad, Anders [NORDITA, Stockholm (Sweden); Mahmoudi, Farvah [Univ Lyon, Univ Lyon 1, ENS de Lyon, CNRS, Centre de Recherche Astrophysique de Lyon UMR5574, Saint-Genis-Laval (France); CERN, Theoretical Physics Department, Geneva (Switzerland); Putze, Antje [LAPTh, Universite de Savoie, CNRS, Annecy-le-Vieux (France); Rogan, Christopher [Harvard University, Department of Physics, Cambridge, MA (United States); Scott, Pat [Imperial College London, Department of Physics, Blackett Laboratory, London (United Kingdom); Serra, Nicola [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland); Weniger, Christoph [University of Amsterdam, GRAPPA, Institute of Physics, Amsterdam (Netherlands); Collaboration: The GAMBIT Flavour Workgroup

    2017-11-15

    Flavour physics observables are excellent probes of new physics up to very high energy scales. Here we present FlavBit, the dedicated flavour physics module of the global-fitting package GAMBIT. FlavBit includes custom implementations of various likelihood routines for a wide range of flavour observables, including detailed uncertainties and correlations associated with LHCb measurements of rare, leptonic and semileptonic decays of B and D mesons, kaons and pions. It provides a generalised interface to external theory codes such as SuperIso, allowing users to calculate flavour observables in and beyond the Standard Model, and then test them in detail against all relevant experimental data. We describe FlavBit and its constituent physics in some detail, then give examples from supersymmetry and effective field theory illustrating how it can be used both as a standalone library for flavour physics, and within GAMBIT. (orig.)

  7. Flavour and collider interplay for SUSY at LHC7

    International Nuclear Information System (INIS)

    Calibbi, L.; Hodgkinson, R.N.; Vives, O.; Jones Perez, J.; Masiero, A.

    2012-01-01

    The current 7 TeV run of the LHC experiment shall be able to probe gluino and squark masses up to values larger than 1 TeV. Assuming that hints for SUSY are found in the jets plus missing energy channel by the end of a 5 fb -1 run, we explore the flavour constraints on three models with a CMSSM-like spectrum: the CMSSM itself, a seesaw extension of the CMSSM, and Flavoured CMSSM. In particular, we focus on decays that might have been measured by the time the run is concluded, such as B s →μμ and μ→e γ. We also analyse constraints imposed by neutral meson bounds and electric dipole moments. The interplay between collider and flavour experiments is explored through the use of three benchmark scenarios, finding the flavour feedback useful in order to determine the model parameters and to test the consistency of the different models. (orig.)

  8. Evaluation of certain food additives.

    Science.gov (United States)

    2012-01-01

    This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavouring agents. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for five food additives (magnesium dihydrogen diphosphate; mineral oil (medium and low viscosity) classes II and III; 3-phytase from Aspergillus niger expressed in Aspergillus niger; serine protease (chymotrypsin) from Nocardiopsis prasina expressed in Bacillus licheniformis; and serine protease (trypsin) from Fusarium oxysporum expressed in Fusarium venenatum) and 16 groups of flavouring agents (aliphatic and aromatic amines and amides; aliphatic and aromatic ethers; aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers containing furan substitution; aliphatic linear alpha,beta-unsaturated aldehydes, acids and related alcohols, acetals and esters; amino acids and related substances; epoxides; furfuryl alcohol and related substances; linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters; miscellaneous nitrogen-containing substances; phenol and phenol derivatives; pyrazine derivatives; pyridine, pyrrole and quinoline derivatives; saturated aliphatic acyclic branched-chain primary alcohols, aldehydes and acids; simple aliphatic and aromatic sulfides and thiols; sulfur-containing heterocyclic compounds; and sulfur-substituted furan derivatives). Specifications for the following food additives were revised: ethyl cellulose, mineral oil (medium viscosity), modified starches and titanium

  9. Impact of Flavour Variability on Electronic Cigarette Use Experience: An Internet Survey

    Directory of Open Access Journals (Sweden)

    Konstantinos E. Farsalinos

    2013-12-01

    Full Text Available Background: A major characteristic of the electronic cigarette (EC market is the availability of a large number of different flavours. This has been criticised by the public health authorities, some of whom believe that diverse flavours will attract young users and that ECs are a gateway to smoking. At the same time, several reports in the news media mention that the main purpose of flavour marketing is to attract youngsters. The importance of flavourings and their patterns of use by EC consumers have not been adequately evaluated, therefore, the purpose of this survey was to examine and understand the impact of flavourings in the EC experience of dedicated users. Methods: A questionnaire was prepared and uploaded in an online survey tool. EC users were asked to participate irrespective of their current smoking status. Participants were divided according to their smoking status at the time of participation in two subgroups: former smokers and current smokers. Results: In total, 4,618 participants were included in the analysis, with 4,515 reporting current smoking status. The vast majority (91.1% were former smokers, while current smokers had reduced smoking consumption from 20 to 4 cigarettes per day. Both subgroups had a median smoking history of 22 years and had been using ECs for 12 months. On average they were using three different types of liquid flavours on a regular basis, with former smokers switching between flavours more frequently compared to current smokers; 69.2% of the former subgroup reported doing so on a daily basis or within the day. Fruit flavours were more popular at the time of participation, while tobacco flavours were more popular at initiation of EC use. On a scale from 1 (not at all important to 5 (extremely important participants answered that variability of flavours was “very important” (score = 4 in their effort to reduce or quit smoking. The majority reported that restricting variability will make ECs less

  10. SU(3) flavour breaking and baryon structure

    Energy Technology Data Exchange (ETDEWEB)

    Cooke, A.N.; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Kobe, Hyogo (Japan); Pleiter, D. [Forschungszentrum Juelich GmbH (Germany). Juelich Supercomputing Centre (JSC); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Div.; Shanahan, P.; Zanotti, J.M. [Adelaide Univ., SA (Australia). CSSM, School of Chemistry and Physics; Schierholz, G. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Stueben, H. [Hamburg Univ. (Germany). Regionales Rechenzentrum; Collaboration: QCDSF/UKQCD Collaboration

    2013-11-15

    We present results from the QCDSF/UKQCD collaboration for hyperon electromagnetic form factors and axial charges obtained from simulations using N{sub f}=2+1 flavours of O(a)-improved Wilson fermions. We also consider matrix elements relevant for hyperon semileptonic decays. We find flavour-breaking effects in hyperon magnetic moments which are consistent with experiment, while our results for the connected quark spin content indicates that quarks contribute more to the spin of the {Xi} baryon than they do to the proton.

  11. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4 ): Straight - and branched - chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    is made due to the inclusion of six additional flavouring substances, (-)-3,7-dimethyl-6-octen-1-ol [FL-no: 02.229], dec-4(cis)-enal [FL-no: 05.137], neral [FL-no: 05.170], trans-3,7-dimethylocta-2,6-dienal (geranial) [FL-no: 05.188], trans-3-hexenyl formate [FL-no: 09.562] and cis-3-hexenyl 2...

  12. Structure-property relationships in flavour-barrier membranes with reduced high-temperature diffusivity

    International Nuclear Information System (INIS)

    Heitfeld, Kevin A.; Schaefer, Dale W.

    2009-01-01

    Encapsulation is used to decrease the premature release of volatile flavour ingredients while offering protection against environmental damage such as oxidation, light-induced reactions, etc. Hydroxypropyl cellulose (HPC) is investigated here as a 'smart,' temperature responsive membrane for flavour encapsulation and delivery. Gel films were synthesized and characterized by diffusion and small-angle neutron and X-ray scattering techniques. Increasing temperature typically increases the diffusion rate across a membrane; HPC, however, can be tailored to give substantially improved elevated temperature properties. Scattering results indicate processing conditions have a significant impact on membrane morphology (micro phase separation). Under certain synthetic conditions, micro phase separation is mitigated and the membranes show temperature-independent diffusivity between 25 C and 60 C.

  13. Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

    DEFF Research Database (Denmark)

    Mielby, Line H.; Andersen, Barbara Vad; Jensen, Sidsel

    2016-01-01

    of the products they are added to. To gain knowledge on the sensory characteristics of fruit based beverages sweetened with S. rebaudiana and added β-glucans and lime flavour, and how consumers respond to the products, sensory descriptive analysis and a consumer study were conducted. The sensory characteristics...... of the fruit drinks were affected by stevia and the addition of β-glucans. However, the addition of lime flavour was able to mask the side effect of the aftertaste caused by S. rebaudiana. Further, by adding lime flavour to the fruit beverages, the side effects of increased fibre concentration "Unfresh odour...

  14. Enhanced lepton flavour violation in the supersymmetric inverse seesaw

    International Nuclear Information System (INIS)

    Weiland, C

    2013-01-01

    In minimal supersymmetric seesaw models, the contribution to lepton flavour violation from Z-penguins is usually negligible. In this study, we consider the supersymmetric inverse seesaw and show that, in this case, the Z-penguin contribution dominates in several lepton flavour violating observables due to the low scale of the inverse seesaw mechanism. Among the observables considered, we find that the most constraining one is the μ-e conversion rate which is already restricting the otherwise allowed parameter space of the model. Moreover, in this framework, the Z-penguins exhibit a non-decoupling behaviour, which has previously been noticed in lepton flavour violating Higgs decays

  15. Minimal flavour violation and neutrino masses without R-parity

    DEFF Research Database (Denmark)

    Arcadi, G.; Di Luzio, L.; Nardecchia, M.

    2012-01-01

    symmetry breaking all the couplings of the superpotential including the R-parity violating ones. If R-parity violation is responsible for neutrino masses, our setup can be seen as an extension of MFV to the lepton sector. We analyze two patterns based on the non-abelian flavour symmetries SU(3)(4) circle...... times SU(4) and SU(3)(5). In the former case the total lepton number and the lepton flavour number are broken together, while in the latter the lepton number can be broken independently by an abelian spurion, so that visible effects and peculiar correlations can be envisaged in flavour changing charged...

  16. Identification of heavy-flavour jets with the CMS detector in pp collisions at 13 TeV

    Energy Technology Data Exchange (ETDEWEB)

    Sirunyan, Albert M; et al.

    2017-12-19

    Many measurements and searches for physics beyond the standard model at the LHC rely on the efficient identification of heavy-flavour jets, i.e. jets originating from bottom or charm quarks. In this paper, the discriminating variables and the algorithms used for heavy-flavour jet identification during the first years of operation of the CMS experiment in proton-proton collisions at a centre-of-mass energy of 13 TeV, are presented. Heavy-flavour jet identification algorithms have been improved compared to those used previously at centre-of-mass energies of 7 and 8 TeV. For jets with transverse momenta in the range expected in simulated $\\mathrm{t}\\overline{\\mathrm{t}}$ events, these new developments result in an efficiency of 68% for the correct identification of a b jet for a probability of 1% of misidentifying a light-flavour jet. The improvement in relative efficiency at this misidentification probability is about 15%, compared to previous CMS algorithms. In addition, for the first time algorithms have been developed to identify jets containing two b hadrons in Lorentz-boosted event topologies, as well as to tag c jets. The large data sample recorded in 2016 at a centre-of-mass energy of 13 TeV has also allowed the development of new methods to measure the efficiency and misidentification probability of heavy-flavour jet identification algorithms. The heavy-flavour jet identification efficiency is measured with a precision of a few per cent at moderate jet transverse momenta (between 30 and 300 GeV) and about 5% at the highest jet transverse momenta (between 500 and 1000 GeV).

  17. Inclusive tagging of B-flavour at LHCb [Vidyo

    CERN Multimedia

    CERN. Geneva

    2017-01-01

    One of the most important procedure needed for the study of CP violation in Beauty sector is the tagging of the flavour of neutral B-mesons at production. The harsh environment of the Large Hadron Collider makes it particularly hard to succeed in this task. We present a proposal to upgrade current flavour tagging strategy in LHCb experiment. This strategy consists of inclusive tagging ensemble methods (i.e: the use inclusive information about the event without a firm selection rule), which are combined using a probabilistic model for each event. The probabilistic model uses all reconstructed tracks and secondary vertices to obtain well-determined probability of B flavour at production. Such approach reduces the dependence on the performance of lower level identification capacities and thus has the potential to increase the overall performance.

  18. Heavy Flavour Production and Decay at ATLAS

    CERN Document Server

    Jones, RWL; The ATLAS collaboration

    2013-01-01

    ATLAS is taking advantage of its large integrated luminosity band sophisticated muon and dimuon triggers to make competitive measurements of heavy flavour production and decay. Inclusive production and heavy flavour jet production is discussed before turning to charm and onium production. The production and decay of individual B hadron species is then addressed, including the current best measurement of the Λb lifetime. A much improved analysis of CP related quantities in Bs decays is presented, before turning to recent results and prospects for rare B decays.

  19. Flavour symmetry breaking and tuning the strange quark mass for 2+1 quark flavours

    Energy Technology Data Exchange (ETDEWEB)

    Bietenholz, W. [Universidad Autonoma de Mexico (Mexico). Inst. de Ciencias Nucleares; Bornyakov, V. [Institute for High Energy Physics, Protovino (Russian Federation); Institute of Theoretical and Experimental Physics, Moscow (Russian Federation); Goeckeler, M. [Regensburg Univ. (DE). Inst. fuer Theoretische Physik] (and others)

    2010-12-15

    QCD lattice simulations with 2+1 flavours typically start at rather large up-down and strange quark masses and extrapolate first the strange quark mass to its physical value and then the updown quark mass. An alternative method of tuning the quark masses is discussed here in which the singlet quark mass is kept fixed, which ensures that the kaon always has mass less than the physical kaon mass. Using group theory the possible quark mass polynomials for a Taylor expansion about the flavour symmetric line are found, which enables highly constrained fits to be used in the extrapolation of hadrons to the physical pion mass. Numerical results confirm the usefulness of this expansion and an extrapolation to the physical pion mass gives hadron mass values to within a few percent of their experimental values. (orig.)

  20. Heavy flavour production at LHCb

    CERN Document Server

    Barsuk, Sergey

    2016-01-01

    The present write-up reports recent LHCb results on production of quarkonium and open flavour states, as well as selected results on associated production, central exclusive production and pro- duction in heavy ion collisions.

  1. Behavioural and brain responses to flavoured-meals paired with visceral stimulations in pigs

    OpenAIRE

    Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

    2011-01-01

    Behavioural and brain responses towards conditioned flavours with different hedonic values were studied in twelve 30-kg pigs. During four 30-min conditioning sessions per flavour, the animals received a flavoured-meal paired with intraduodenal infusions of 15% glucose (FG), lithium chloride (FL), or saline (FS). Two-choice feeding tests were performed 1 and 5 weeks later, and in between, anaesthetised pigs were subjected to three PET brain imaging with exposure to the flavours. During conditi...

  2. Flavoured co-annihilation

    Indian Academy of Sciences (India)

    2012-10-06

    Oct 6, 2012 ... (2) one can see that increasing δRR will decrease the stau mass or in other words the co-annihilation will occur at a lower neutralino mass for the fixed universal scalar mass parameter (m0). But having large flavour violating entry in the ˜μR–˜τR sectors of the sleptonic mass matrix will also give rise to rare ...

  3. Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 22 flavouring substances from subgroup 2.6 of FGE.19 in the Flavouring Group Evaluation 212. Based on available genotoxicity dat...

  4. Modelling the effect of oil/fat content in food systems on flavour absorption by LLDPE.

    NARCIS (Netherlands)

    Dekker, M.; Willige, van R.W.G.; Linssen, J.P.H.; Voragen, A.G.J.

    2003-01-01

    One of the phenomena in food packaging interactions is flavour absorption. Absorption of flavour compounds from food products into food-packaging materials can result in loss of flavour compounds or an unbalance in the flavour profile changing a product's quality. The food matrix influences the

  5. Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree

    Directory of Open Access Journals (Sweden)

    Draženka Komes

    2003-01-01

    Full Text Available In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose on the retention of aroma components during dehydration of strawberry puree was investigated. Manual headspace solid-phase microextraction (SPME, containing polydimethylsiloxane coated fibre (100 μm coupled with gas chromatography (GC-FID and GC-MS was used for the analysis of the aroma of strawberry puree dehydrated by using freeze drying and foam-mat drying. The analytes identified included esters, carbonyl compounds, terpenoids, several alcohols and acids. The results obtained in this study give further insight into the mechanisms concerning the application of trehalose as flavouring additive, due to its ability to retain and preserve the fruit volatiles responsible for the characteristic flavour of fresh fruits during dehydration processes. The best retention of aroma components in dehydrated strawberry puree was obtained by trehalose addition when combined with freeze drying.

  6. Flavour Tagging developments within the LHCb experiment

    CERN Document Server

    Grabalosa, Marc

    Flavour Tagging at the LHCb experiment is a fundamental tool for the measurement of B oscillations and the study of CP violation. This document explains the development of different tagging techniques and the different strategies used to combine them to determine the flavour of the B meson as precisely as possible. The response of the tagging algorithms also needs to be optimized and calibrated. Both procedures are described using the available LHCb datasets corresponding to various integrated luminosities. First results on the tagging performances are shown for different control channels and physics measurements.

  7. Tests of lepton flavour universality at LHCb

    CERN Document Server

    Lupato, Anna

    2018-01-01

    In the Standard Model the electroweak coupling of the gauge bosons to leptons is independent of the lepton flavour. Semileptonic and rare decays of b quarks provide an ideal laboratory to test this property. Any violation of Lepton Flavour Universality would be a clear sign of physics beyond the Standard Model. In this work a review of the Lepton Flavour Universality tests performed using data collected by the LHCb experiment in 2011 and 2012 at a centre of mass energy of 7 and 8 TeV is presented.

  8. The Challenges of Flavour Physics

    OpenAIRE

    Isidori, Gino

    2010-01-01

    The open problems and the most recent developments in flavour physics are briefly reviewed. Particular attention is devoted to the current "anomalies" in the CKM picture and their possible interpretation in beyond-the-Standard-Model frameworks.

  9. Flavour physics and CP violation

    Indian Academy of Sciences (India)

    status and prospectives of the flavour physics associated with the strange, charm and .... might reveal something completely unexpected. Standard Model weak ..... Thus, in order to have an observable CP violation effect in the SM, the mixing.

  10. Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.

    Science.gov (United States)

    Rizo, Arantxa; Fuentes, Ana; Barat, José M; Fernández-Segovia, Isabel

    2018-05-01

    Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process, which was carried out using water vapour permeable bags. Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Because no sensorial advantage in using SF salt was found compared to KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days. Smoke-flavoured salmon with 37% sodium reduction was developed without affecting the sensory features and shelf-life. This is an interesting option for reducing the sodium content in such products to help meet the needs set by both health authorities and consumers. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Tobacco industry use of flavours to recruit new users of little cigars and cigarillos.

    Science.gov (United States)

    Kostygina, Ganna; Glantz, Stanton A; Ling, Pamela M

    2016-01-01

    While flavoured cigarettes were prohibited in the USA in 2009, flavoured little cigars and cigarillos (LCCs) remain on the market. We describe the evolving strategies used by tobacco companies to encourage uptake of flavoured LCCs and industry research findings on consumer perceptions of flavoured LCC products. Analysis of internal tobacco industry documents was triangulated with data from tobacco advertisement archives, national newspapers, trade press and the internet. Flavoured LCC products were associated with young and inexperienced tobacco users, women and African-Americans. Internal industry studies confirmed that menthol and candy-like flavours (eg, vanilla and cherry) increased LCC appeal to starters by masking the heavy cigar taste, reducing throat irritation and making LCC smoke easier to inhale. To appeal to new users, manufacturers also reduced the size of cigars to make them more cigarette-like, introduced filters and flavoured filter tips, emphasised mildness and ease of draw in advertising, and featured actors using little cigars in television commercials. RJ Reynolds tried to capitalise on the popularity of menthol cigarettes among African-Americans and marketed a menthol little cigar to African-Americans. Tobacco companies engaged in a calculated effort to blur the line between LCCs to increase the appeal to cigarette smokers, and the use of flavours facilitated these efforts. Bans on flavoured cigarettes should be expanded to include flavoured LCCs, and tobacco use prevention initiatives should include LCCs. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  12. Cigarette smoking and electronic cigarette vaping patterns as a function of e-cigarette flavourings.

    Science.gov (United States)

    Litt, Mark D; Duffy, Valerie; Oncken, Cheryl

    2016-11-01

    The present study examined the influence of flavouring on the smoking and vaping behaviour of cigarette smokers asked to adopt e-cigarettes for a period of 6 weeks. Participants were 88 current male and female smokers with no intention to stop smoking, but who agreed to substitute e-cigarettes for their current cigarettes. On intake, participants were administered tests of taste and smell for e-cigarettes flavoured with tobacco, menthol, cherry and chocolate, and were given a refillable e-cigarette of their preferred flavour or a control flavour. Participants completed daily logs of cigarette and e-cigarette use and were followed each week. Analyses over days indicated that, during the 6-week e-cigarette period, cigarette smoking rates dropped from an average of about 16 to about 7 cigarettes/day. e-Cigarette flavour had a significant effect such that the largest drop in cigarette smoking occurred among those assigned menthol e-cigarettes, and the smallest drop in smoking occurred among those assigned chocolate and cherry flavours. e-Cigarette vaping rates also differed significantly by flavour assigned, with the highest vaping rates for tobacco- and cherry-flavoured e-cigarettes, and the lowest rates for those assigned to chocolate. The findings suggest that adoption of e-cigarettes in smokers may influence smoking rates and that e-cigarette flavourings can moderate this effect. e-Cigarette vaping rates are also influenced by flavourings. These findings may have implications for the utility of e-cigarettes as a nicotine replacement device and for the regulation of flavourings in e-cigarettes for harm reduction. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  13. Particle physics and cosmology beyond the Standard Model: inflation, dark matter and flavour

    International Nuclear Information System (INIS)

    Heurtier, L.

    2015-01-01

    This thesis has been focusing on beyond the Standard Model aspects of particle physics and their implication in cosmology. We have gone through this work along the timeline of the Universe History focusing on three major topics that are the inflationary period, the dark matter relic density production and detection, and finally the question of flavor changing constraints on low energy supersymmetric theories. In the first part of this thesis, after reviewing the theoretical and phenomenological aspects of both the Big Bang theory and the theory of Inflation we will study in detail how describing Inflation in a high energy supersymmetric theory. The second part of this thesis is dedicated to dark matter. We have studied phenomenological aspects of simple models, extending the present Standard Model with simple abelian symmetries, by assuming that the constituent of dark matter would be able to exchange information with the visible sector by the help of a mediator particle. We have studied in particular possible interactions of heavy or light dark matter with respectively the strong and the electroweak sectors of the Standard Model. Our models are strongly constrained of course by experiments. The third part of this work will be dedicated to a different aspect of beyond Standard Model theories, that is the treatment of the flavour changing processes of particle physics. The Minimal Supersymmetric Standard Model (MSSM), as one of these possible enlargement of the Standard Model, introduces new processes of flavour changing that are highly constrained by experiment. We present some works in which we consider the possibility of adding so called Dirac Gauginos to the MSSM to render flavour changing weaker in the theory, and propose different flavour patterns theories

  14. Heavy Flavour Production at HERA

    International Nuclear Information System (INIS)

    Bailey, D.

    2001-01-01

    ZEUS and H1 results on heavy quark production using the HERA data from 1995 to 2000 are summarised with emphasis on unresolved problems. The HERA upgrade and its impact on future heavy flavour measurements is briefly discussed

  15. Heavy flavour production in 13 TeV pp collisions

    CERN Multimedia

    Braun, Svende Annelies

    2015-01-01

    This summer first data at the unprecedented energy of 13 TeV is collected at the LHC. This opens a new era in searches for new particles and precision tests of the Standard Model. Heavy flavour production plays an important role both as precision QCD test and as backgrounds for new particles. The first measurements of heavy flavour production are presented.

  16. EFSA ; Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    of two additional substances compared to previous version. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...

  17. Searches for lepton flavour violation at LHCb

    CERN Multimedia

    CERN. Geneva

    2013-01-01

    Charged lepton flavour is conserved within the Standard Model (SM) up to exceedingly small rates of about $10^{-50}$. This makes charged lepton flavour violation (cLFV) a very interesting place to look for hints of New Physics (NP). In fact, many NP scenarios predict cLFV to occur at rates within the reach of the experiments. Finding these transitions would mean a definite departure from the SM, while not finding them narrows the NP phase space. In this seminar, the latest LHCb results in the cLFV sector will be presented, and their implications for NP scenarios discussed.

  18. Constraints on the fourth-generation quark mixing matrix from precision flavour observables

    International Nuclear Information System (INIS)

    Menzel, Andreas

    2016-01-01

    The present PhD thesis ist the last result of a joint project which succeeded at excluding the existence of an additional sequential generation of Dirac fermions (SM4) ath the 5.3σ level in 2012. This exclusion was achieved in a combined fit of the SM4 to Electroweak Precision Observables and the production cross sections and branching fractions of the newly-discovered Higgs boson. The Flavour sector had not been included. Thus, three was still the possibility that the significance of the exclusion of the SM4 might at least be reduced if it described Flavour physics better than the SM3. Consequently, this thesis presents a combined fit of the SM4 to a typical set of Flavour physics observables and the results of the previously performed Electroweak Precision fit. Where necessary, quantities extracted in an SM3 framework are reinterpreted in SM4 terms and the adapted theoretical expressions are given. The fits were performed with the CKMfitter software. The resultant constraints on the SM4's CKM matrix, its potentially CP-violating phases and the mass of the new up-type quark t ' are given. Where necessary, the interplay of individual constraints and parameters is discussed and plotted. To compare the relative performance of the SM4 and the SM3, this work uses the χ 2 values achieved in the fit. The values χ 2 min,SM3 =15.53 for the χ 2 min,SM4 =9.56 are almost perfectly consistent with both models describing the experimental data equally well with the SM3 having six degrees of freedom more. The dimuon charge asymmetry A SL was not used as a fit input because the interpretation of its measurement was subject to debate at the time when the fits were produced, but its prediction in the fit was used as an additional test of the SM4. The SM3's prediction differs from the experimental values by about 2σ, and the SM4's prediction by ∼3σ. In summary, these results do not suggest that any significant reduction of the 5.3σ exclusion could be

  19. Identification of heavy-flavour jets with the CMS detector in pp collisions at 13 TeV

    Science.gov (United States)

    Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Ambrogi, F.; Asilar, E.; Bergauer, T.; Brandstetter, J.; Brondolin, E.; Dragicevic, M.; Erö, J.; Escalante Del Valle, A.; Flechl, M.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Grossmann, J.; Hrubec, J.; Jeitler, M.; König, A.; Krammer, N.; Krätschmer, I.; Liko, D.; Madlener, T.; Mikulec, I.; Pree, E.; Rad, N.; Rohringer, H.; Schieck, J.; Schöfbeck, R.; Spanring, M.; Spitzbart, D.; Waltenberger, W.; Wittmann, J.; Wulz, C.-E.; Zarucki, M.; Chekhovsky, V.; Mossolov, V.; Suarez Gonzalez, J.; De Wolf, E. A.; Di Croce, D.; Janssen, X.; Lauwers, J.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Abu Zeid, S.; Blekman, F.; D'Hondt, J.; De Bruyn, I.; De Clercq, J.; Deroover, K.; Flouris, G.; Lontkovskyi, D.; Lowette, S.; Marchesini, I.; Moortgat, S.; Moreels, L.; Python, Q.; Skovpen, K.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Parijs, I.; Beghin, D.; Bilin, B.; Brun, H.; Clerbaux, B.; De Lentdecker, G.; Delannoy, H.; Dorney, B.; Fasanella, G.; Favart, L.; Goldouzian, R.; Grebenyuk, A.; Lenzi, T.; Luetic, J.; Maerschalk, T.; Marinov, A.; Seva, T.; Starling, E.; Vander Velde, C.; Vanlaer, P.; Vannerom, D.; Yonamine, R.; Zenoni, F.; Zhang, F.; Cimmino, A.; Cornelis, T.; Dobur, D.; Fagot, A.; Gul, M.; Khvastunov, I.; Poyraz, D.; Roskas, C.; Salva, S.; Tytgat, M.; Verbeke, W.; Zaganidis, N.; Bakhshiansohi, H.; Bondu, O.; Brochet, S.; Bruno, G.; Caputo, C.; Caudron, A.; David, P.; De Visscher, S.; Delaere, C.; Delcourt, M.; Francois, B.; Giammanco, A.; Komm, M.; Krintiras, G.; Lemaitre, V.; Magitteri, A.; Mertens, A.; Musich, M.; Piotrzkowski, K.; Quertenmont, L.; Saggio, A.; Vidal Marono, M.; Wertz, S.; Zobec, J.; Aldá Júnior, W. L.; Alves, F. L.; Alves, G. A.; Brito, L.; Correa Martins Junior, M.; Hensel, C.; Moraes, A.; Pol, M. E.; Rebello Teles, P.; Belchior Batista Das Chagas, E.; Carvalho, W.; Chinellato, J.; Coelho, E.; Da Costa, E. M.; Da Silveira, G. G.; Damiao, D. De Jesus; Fonseca De Souza, S.; Huertas Guativa, L. M.; Malbouisson, H.; Melo De Almeida, M.; Mora Herrera, C.; Mundim, L.; Nogima, H.; Sanchez Rosas, L. J.; Santoro, A.; Sznajder, A.; Thiel, M.; Tonelli Manganote, E. J.; Torres Da Silva De Araujo, F.; Vilela Pereira, A.; Ahuja, S.; Bernardes, C. A.; Fernandez Perez Tomei, T. R.; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Romero Abad, D.; Ruiz Vargas, J. C.; Aleksandrov, A.; Hadjiiska, R.; Iaydjiev, P.; Misheva, M.; Rodozov, M.; Shopova, M.; Sultanov, G.; Dimitrov, A.; Litov, L.; Pavlov, B.; Petkov, P.; Fang, W.; Gao, X.; Yuan, L.; Ahmad, M.; Chen, G. M.; Chen, H. S.; Chen, M.; Chen, Y.; Jiang, C. H.; Leggat, D.; Liao, H.; Liu, Z.; Romeo, F.; Shaheen, S. 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H.; Barney, D.; Bendavid, J.; Bianco, M.; Bloch, P.; Bocci, A.; Botta, C.; Camporesi, T.; Castello, R.; Cepeda, M.; Cerminara, G.; Chapon, E.; Chen, Y.; d'Enterria, D.; Dabrowski, A.; Daponte, V.; David, A.; De Gruttola, M.; De Roeck, A.; Deelen, N.; Dobson, M.; du Pree, T.; Dünser, M.; Dupont, N.; Elliott-Peisert, A.; Everaerts, P.; Fallavollita, F.; Franzoni, G.; Fulcher, J.; Funk, W.; Gigi, D.; Gilbert, A.; Gill, K.; Glege, F.; Gulhan, D.; Harris, P.; Hegeman, J.; Innocente, V.; Jafari, A.; Janot, P.; Karacheban, O.; Kieseler, J.; Knünz, V.; Kornmayer, A.; Kortelainen, M. J.; Krammer, M.; Lange, C.; Lecoq, P.; Lourenço, C.; Lucchini, M. T.; Malgeri, L.; Mannelli, M.; Martelli, A.; Meijers, F.; Merlin, J. A.; Mersi, S.; Meschi, E.; Milenovic, P.; Moortgat, F.; Mulders, M.; Neugebauer, H.; Ngadiuba, J.; Orfanelli, S.; Orsini, L.; Pape, L.; Perez, E.; Peruzzi, M.; Petrilli, A.; Petrucciani, G.; Pfeiffer, A.; Pierini, M.; Rabady, D.; Racz, A.; Reis, T.; Rolandi, G.; Rovere, M.; Sakulin, H.; Schäfer, C.; Schwick, C.; Seidel, M.; Selvaggi, M.; Sharma, A.; Silva, P.; Sphicas, P.; Stakia, A.; Steggemann, J.; Stoye, M.; Tosi, M.; Treille, D.; Triossi, A.; Tsirou, A.; Veckalns, V.; Verweij, M.; Zeuner, W. D.; Bertl, W.; Caminada, L.; Deiters, K.; Erdmann, W.; Horisberger, R.; Ingram, Q.; Kaestli, H. C.; Kotlinski, D.; Langenegger, U.; Rohe, T.; Wiederkehr, S. A.; Backhaus, M.; Bäni, L.; Berger, P.; Bianchini, L.; Casal, B.; Dissertori, G.; Dittmar, M.; Donegà, M.; Dorfer, C.; Grab, C.; Heidegger, C.; Hits, D.; Hoss, J.; Kasieczka, G.; Klijnsma, T.; Lustermann, W.; Mangano, B.; Marionneau, M.; Meinhard, M. T.; Meister, D.; Micheli, F.; Musella, P.; Nessi-Tedaldi, F.; Pandolfi, F.; Pata, J.; Pauss, F.; Perrin, G.; Perrozzi, L.; Quittnat, M.; Reichmann, M.; Sanz Becerra, D. A.; Schönenberger, M.; Shchutska, L.; Tavolaro, V. R.; Theofilatos, K.; Vesterbacka Olsson, M. L.; Wallny, R.; Zhu, D. H.; Aarrestad, T. K.; Amsler, C.; Canelli, M. F.; De Cosa, A.; Del Burgo, R.; Donato, S.; Galloni, C.; Hreus, T.; Kilminster, B.; Pinna, D.; Rauco, G.; Robmann, P.; Salerno, D.; Schweiger, K.; Seitz, C.; Takahashi, Y.; Zucchetta, A.; Candelise, V.; Chang, Y. H.; Cheng, K. y.; Doan, T. H.; Jain, Sh.; Khurana, R.; Kuo, C. M.; Lin, W.; Pozdnyakov, A.; Yu, S. S.; Kumar, Arun; Chang, P.; Chao, Y.; Chen, K. F.; Chen, P. H.; Fiori, F.; Hou, W.-S.; Hsiung, Y.; Liu, Y. F.; Lu, R.-S.; Paganis, E.; Psallidas, A.; Steen, A.; Tsai, J. f.; Asavapibhop, B.; Kovitanggoon, K.; Singh, G.; Srimanobhas, N.; Bat, A.; Boran, F.; Cerci, S.; Damarseckin, S.; Demiroglu, Z. S.; Dozen, C.; Dumanoglu, I.; Girgis, S.; Gokbulut, G.; Guler, Y.; Hos, I.; Kangal, E. E.; Kara, O.; Kayis Topaksu, A.; Kiminsu, U.; Oglakci, M.; Onengut, G.; Ozdemir, K.; Sunar Cerci, D.; Tali, B.; Tok, U. G.; Turkcapar, S.; Zorbakir, I. S.; Zorbilmez, C.; Karapinar, G.; Ocalan, K.; Yalvac, M.; Zeyrek, M.; Gülmez, E.; Kaya, M.; Kaya, O.; Tekten, S.; Yetkin, E. A.; Agaras, M. N.; Atay, S.; Cakir, A.; Cankocak, K.; Köseoglu, I.; Grynyov, B.; Levchuk, L.; Ball, F.; Beck, L.; Brooke, J. J.; Burns, D.; Clement, E.; Cussans, D.; Davignon, O.; Flacher, H.; Goldstein, J.; Heath, G. P.; Heath, H. F.; Kreczko, L.; Newbold, D. M.; Paramesvaran, S.; Sakuma, T.; Seif El Nasr-storey, S.; Smith, D.; Smith, V. J.; Bell, K. W.; Belyaev, A.; Brew, C.; Brown, R. M.; Calligaris, L.; Cieri, D.; Cockerill, D. J. A.; Coughlan, J. A.; Harder, K.; Harper, S.; Linacre, J.; Olaiya, E.; Petyt, D.; Shepherd-Themistocleous, C. H.; Thea, A.; Tomalin, I. R.; Williams, T.; Auzinger, G.; Bainbridge, R.; Borg, J.; Breeze, S.; Buchmuller, O.; Bundock, A.; Casasso, S.; Citron, M.; Colling, D.; Corpe, L.; Dauncey, P.; Davies, G.; De Wit, A.; Della Negra, M.; Di Maria, R.; Elwood, A.; Haddad, Y.; Hall, G.; Iles, G.; James, T.; Lane, R.; Laner, C.; Lyons, L.; Magnan, A.-M.; Malik, S.; Mastrolorenzo, L.; Matsushita, T.; Nash, J.; Nikitenko, A.; Palladino, V.; Pesaresi, M.; Raymond, D. M.; Richards, A.; Rose, A.; Scott, E.; Seez, C.; Shtipliyski, A.; Summers, S.; Tapper, A.; Uchida, K.; Vazquez Acosta, M.; Virdee, T.; Wardle, N.; Winterbottom, D.; Wright, J.; Zenz, S. C.; Cole, J. E.; Hobson, P. R.; Khan, A.; Kyberd, P.; Reid, I. D.; Teodorescu, L.; Zahid, S.; Borzou, A.; Call, K.; Dittmann, J.; Hatakeyama, K.; Liu, H.; Pastika, N.; Smith, C.; Bartek, R.; Dominguez, A.; Buccilli, A.; Cooper, S. I.; Henderson, C.; Rumerio, P.; West, C.; Arcaro, D.; Avetisyan, A.; Bose, T.; Gastler, D.; Rankin, D.; Richardson, C.; Rohlf, J.; Sulak, L.; Zou, D.; Benelli, G.; Cutts, D.; Garabedian, A.; Hadley, M.; Hakala, J.; Heintz, U.; Hogan, J. M.; Kwok, K. H. M.; Laird, E.; Landsberg, G.; Lee, J.; Mao, Z.; Narain, M.; Pazzini, J.; Piperov, S.; Sagir, S.; Syarif, R.; Yu, D.; Band, R.; Brainerd, C.; Breedon, R.; Burns, D.; Calderon De La Barca Sanchez, M.; Chertok, M.; Conway, J.; Conway, R.; Cox, P. T.; Erbacher, R.; Flores, C.; Funk, G.; Ko, W.; Lander, R.; Mclean, C.; Mulhearn, M.; Pellett, D.; Pilot, J.; Shalhout, S.; Shi, M.; Smith, J.; Stolp, D.; Tos, K.; Tripathi, M.; Wang, Z.; Bachtis, M.; Bravo, C.; Cousins, R.; Dasgupta, A.; Florent, A.; Hauser, J.; Ignatenko, M.; Mccoll, N.; Regnard, S.; Saltzberg, D.; Schnaible, C.; Valuev, V.; Bouvier, E.; Burt, K.; Clare, R.; Ellison, J.; Gary, J. W.; Ghiasi Shirazi, S. M. A.; Hanson, G.; Heilman, J.; Karapostoli, G.; Kennedy, E.; Lacroix, F.; Long, O. R.; Olmedo Negrete, M.; Paneva, M. I.; Si, W.; Wang, L.; Wei, H.; Wimpenny, S.; Yates, B. R.; Branson, J. G.; Cittolin, S.; Derdzinski, M.; Gerosa, R.; Gilbert, D.; Hashemi, B.; Holzner, A.; Klein, D.; Kole, G.; Krutelyov, V.; Letts, J.; Masciovecchio, M.; Olivito, D.; Padhi, S.; Pieri, M.; Sani, M.; Sharma, V.; Tadel, M.; Vartak, A.; Wasserbaech, S.; Wood, J.; Würthwein, F.; Yagil, A.; Zevi Della Porta, G.; Amin, N.; Bhandari, R.; Bradmiller-Feld, J.; Campagnari, C.; Dishaw, A.; Dutta, V.; Sevilla, M. Franco; Golf, F.; Gouskos, L.; Heller, R.; Incandela, J.; Ovcharova, A.; Qu, H.; Richman, J.; Stuart, D.; Suarez, I.; Yoo, J.; Anderson, D.; Bornheim, A.; Lawhorn, J. M.; Newman, H. B.; Nguyen, T.; Pena, C.; Spiropulu, M.; Vlimant, J. R.; Xie, S.; Zhang, Z.; Zhu, R. Y.; Andrews, M. B.; Ferguson, T.; Mudholkar, T.; Paulini, M.; Russ, J.; Sun, M.; Vogel, H.; Vorobiev, I.; Weinberg, M.; Cumalat, J. P.; Ford, W. T.; Jensen, F.; Johnson, A.; Krohn, M.; Leontsinis, S.; Mulholland, T.; Stenson, K.; Wagner, S. R.; Alexander, J.; Chaves, J.; Chu, J.; Dittmer, S.; Mcdermott, K.; Mirman, N.; Patterson, J. R.; Quach, D.; Rinkevicius, A.; Ryd, A.; Skinnari, L.; Soffi, L.; Tan, S. M.; Tao, Z.; Thom, J.; Tucker, J.; Wittich, P.; Zientek, M.; Abdullin, S.; Albrow, M.; Alyari, M.; Apollinari, G.; Apresyan, A.; Apyan, A.; Banerjee, S.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Bolla, G.; Burkett, K.; Butler, J. N.; Canepa, A.; Cerati, G. B.; Cheung, H. W. K.; Chlebana, F.; Cremonesi, M.; Duarte, J.; Elvira, V. D.; Freeman, J.; Gecse, Z.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Harris, R. M.; Hasegawa, S.; Hirschauer, J.; Hu, Z.; Jayatilaka, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Klima, B.; Kreis, B.; Lammel, S.; Lincoln, D.; Lipton, R.; Liu, M.; Liu, T.; Lopes De Sá, R.; Lykken, J.; Maeshima, K.; Magini, N.; Marraffino, J. M.; Mason, D.; McBride, P.; Merkel, P.; Mrenna, S.; Nahn, S.; O'Dell, V.; Pedro, K.; Prokofyev, O.; Rakness, G.; Ristori, L.; Schneider, B.; Sexton-Kennedy, E.; Soha, A.; Spalding, W. J.; Spiegel, L.; Stoynev, S.; Strait, J.; Strobbe, N.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vernieri, C.; Verzocchi, M.; Vidal, R.; Wang, M.; Weber, H. A.; Whitbeck, A.; Acosta, D.; Avery, P.; Bortignon, P.; Bourilkov, D.; Brinkerhoff, A.; Carnes, A.; Carver, M.; Curry, D.; Field, R. D.; Furic, I. K.; Gleyzer, S. V.; Joshi, B. M.; Konigsberg, J.; Korytov, A.; Kotov, K.; Ma, P.; Matchev, K.; Mei, H.; Mitselmakher, G.; Shi, K.; Sperka, D.; Terentyev, N.; Thomas, L.; Wang, J.; Wang, S.; Yelton, J.; Joshi, Y. R.; Linn, S.; Markowitz, P.; Rodriguez, J. L.; Ackert, A.; Adams, T.; Askew, A.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Kolberg, T.; Martinez, G.; Perry, T.; Prosper, H.; Saha, A.; Santra, A.; Sharma, V.; Yohay, R.; Baarmand, M. M.; Bhopatkar, V.; Colafranceschi, S.; Hohlmann, M.; Noonan, D.; Roy, T.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Berry, D.; Betts, R. R.; Cavanaugh, R.; Chen, X.; Evdokimov, O.; Gerber, C. E.; Hangal, D. A.; Hofman, D. J.; Jung, K.; Kamin, J.; Sandoval Gonzalez, I. D.; Tonjes, M. B.; Trauger, H.; Varelas, N.; Wang, H.; Wu, Z.; Zhang, J.; Bilki, B.; Clarida, W.; Dilsiz, K.; Durgut, S.; Gandrajula, R. P.; Haytmyradov, M.; Khristenko, V.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Snyder, C.; Tiras, E.; Wetzel, J.; Yi, K.; Blumenfeld, B.; Cocoros, A.; Eminizer, N.; Fehling, D.; Feng, L.; Gritsan, A. V.; Maksimovic, P.; Roskes, J.; Sarica, U.; Swartz, M.; Xiao, M.; You, C.; Al-bataineh, A.; Baringer, P.; Bean, A.; Boren, S.; Bowen, J.; Castle, J.; Khalil, S.; Kropivnitskaya, A.; Majumder, D.; Mcbrayer, W.; Murray, M.; Royon, C.; Sanders, S.; Schmitz, E.; Tapia Takaki, J. D.; Wang, Q.; Ivanov, A.; Kaadze, K.; Maravin, Y.; Mohammadi, A.; Saini, L. K.; Skhirtladze, N.; Toda, S.; Rebassoo, F.; Wright, D.; Anelli, C.; Baden, A.; Baron, O.; Belloni, A.; Eno, S. C.; Feng, Y.; Ferraioli, C.; Hadley, N. J.; Jabeen, S.; Jeng, G. Y.; Kellogg, R. G.; Kunkle, J.; Mignerey, A. C.; Ricci-Tam, F.; Shin, Y. H.; Skuja, A.; Tonwar, S. C.; Abercrombie, D.; Allen, B.; Azzolini, V.; Barbieri, R.; Baty, A.; Bi, R.; Brandt, S.; Busza, W.; Cali, I. A.; D'Alfonso, M.; Demiragli, Z.; Gomez Ceballos, G.; Goncharov, M.; Hsu, D.; Hu, M.; Iiyama, Y.; Innocenti, G. M.; Klute, M.; Kovalskyi, D.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Maier, B.; Marini, A. C.; Mcginn, C.; Mironov, C.; Narayanan, S.; Niu, X.; Paus, C.; Roland, C.; Roland, G.; Salfeld-Nebgen, J.; Stephans, G. S. F.; Tatar, K.; Velicanu, D.; Wang, J.; Wang, T. W.; Wyslouch, B.; Benvenuti, A. C.; Chatterjee, R. M.; Evans, A.; Hansen, P.; Hiltbrand, J.; Kalafut, S.; Kubota, Y.; Lesko, Z.; Mans, J.; Nourbakhsh, S.; Ruckstuhl, N.; Rusack, R.; Turkewitz, J.; Wadud, M. A.; Acosta, J. G.; Oliveros, S.; Avdeeva, E.; Bloom, K.; Claes, D. R.; Fangmeier, C.; Gonzalez Suarez, R.; Kamalieddin, R.; Kravchenko, I.; Monroy, J.; Siado, J. E.; Snow, G. R.; Stieger, B.; Dolen, J.; Godshalk, A.; Harrington, C.; Iashvili, I.; Nguyen, D.; Parker, A.; Rappoccio, S.; Roozbahani, B.; Alverson, G.; Barberis, E.; Freer, C.; Hortiangtham, A.; Massironi, A.; Morse, D. M.; Orimoto, T.; Teixeira De Lima, R.; Trocino, D.; Wamorkar, T.; Wang, B.; Wisecarver, A.; Wood, D.; Bhattacharya, S.; Charaf, O.; Hahn, K. A.; Mucia, N.; Odell, N.; Schmitt, M. H.; Sung, K.; Trovato, M.; Velasco, M.; Bucci, R.; Dev, N.; Hildreth, M.; Hurtado Anampa, K.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Li, W.; Loukas, N.; Marinelli, N.; Meng, F.; Mueller, C.; Musienko, Y.; Planer, M.; Reinsvold, A.; Ruchti, R.; Siddireddy, P.; Smith, G.; Taroni, S.; Wayne, M.; Wightman, A.; Wolf, M.; Woodard, A.; Alimena, J.; Antonelli, L.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Francis, B.; Hart, A.; Hill, C.; Ji, W.; Liu, B.; Luo, W.; Winer, B. L.; Wulsin, H. W.; Cooperstein, S.; Driga, O.; Elmer, P.; Hardenbrook, J.; Hebda, P.; Higginbotham, S.; Kalogeropoulos, A.; Lange, D.; Luo, J.; Marlow, D.; Mei, K.; Ojalvo, I.; Olsen, J.; Palmer, C.; Piroué, P.; Stickland, D.; Tully, C.; Malik, S.; Norberg, S.; Barker, A.; Barnes, V. E.; Das, S.; Folgueras, S.; Gutay, L.; Jha, M. K.; Jones, M.; Jung, A. W.; Khatiwada, A.; Miller, D. H.; Neumeister, N.; Peng, C. C.; Qiu, H.; Schulte, J. F.; Sun, J.; Wang, F.; Xiao, R.; Xie, W.; Cheng, T.; Parashar, N.; Stupak, J.; Chen, Z.; Ecklund, K. M.; Freed, S.; Geurts, F. J. M.; Guilbaud, M.; Kilpatrick, M.; Li, W.; Michlin, B.; Padley, B. P.; Roberts, J.; Rorie, J.; Shi, W.; Tu, Z.; Zabel, J.; Zhang, A.; Bodek, A.; de Barbaro, P.; Demina, R.; Duh, Y. t.; Ferbel, T.; Galanti, M.; Garcia-Bellido, A.; Han, J.; Hindrichs, O.; Khukhunaishvili, A.; Lo, K. H.; Tan, P.; Verzetti, M.; Ciesielski, R.; Goulianos, K.; Mesropian, C.; Agapitos, A.; Chou, J. P.; Gershtein, Y.; Gómez Espinosa, T. A.; Halkiadakis, E.; Heindl, M.; Hughes, E.; Kaplan, S.; Kunnawalkam Elayavalli, R.; Kyriacou, S.; Lath, A.; Montalvo, R.; Nash, K.; Osherson, M.; Saka, H.; Salur, S.; Schnetzer, S.; Sheffield, D.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Delannoy, A. G.; Foerster, M.; Heideman, J.; Riley, G.; Rose, K.; Spanier, S.; Thapa, K.; Bouhali, O.; Castaneda Hernandez, A.; Celik, A.; Dalchenko, M.; De Mattia, M.; Delgado, A.; Dildick, S.; Eusebi, R.; Gilmore, J.; Huang, T.; Kamon, T.; Mueller, R.; Pakhotin, Y.; Patel, R.; Perloff, A.; Perniè, L.; Rathjens, D.; Safonov, A.; Tatarinov, A.; Ulmer, K. A.; Akchurin, N.; Damgov, J.; De Guio, F.; Dudero, P. R.; Faulkner, J.; Gurpinar, E.; Kunori, S.; Lamichhane, K.; Lee, S. W.; Libeiro, T.; Mengke, T.; Muthumuni, S.; Peltola, T.; Undleeb, S.; Volobouev, I.; Wang, Z.; Greene, S.; Gurrola, A.; Janjam, R.; Johns, W.; Maguire, C.; Melo, A.; Ni, H.; Padeken, K.; Sheldon, P.; Tuo, S.; Velkovska, J.; Xu, Q.; Arenton, M. W.; Barria, P.; Cox, B.; Hirosky, R.; Joyce, M.; Ledovskoy, A.; Li, H.; Neu, C.; Sinthuprasith, T.; Wang, Y.; Wolfe, E.; Xia, F.; Harr, R.; Karchin, P. E.; Poudyal, N.; Sturdy, J.; Thapa, P.; Zaleski, S.; Brodski, M.; Buchanan, J.; Caillol, C.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Hussain, U.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Ruggles, T.; Savin, A.; Smith, N.; Smith, W. H.; Taylor, D.; Woods, N.

    2018-05-01

    Many measurements and searches for physics beyond the standard model at the LHC rely on the efficient identification of heavy-flavour jets, i.e. jets originating from bottom or charm quarks. In this paper, the discriminating variables and the algorithms used for heavy-flavour jet identification during the first years of operation of the CMS experiment in proton-proton collisions at a centre-of-mass energy of 13 TeV, are presented. Heavy-flavour jet identification algorithms have been improved compared to those used previously at centre-of-mass energies of 7 and 8 TeV. For jets with transverse momenta in the range expected in simulated bar t events, these new developments result in an efficiency of 68% for the correct identification of a b jet for a probability of 1% of misidentifying a light-flavour jet. The improvement in relative efficiency at this misidentification probability is about 15%, compared to previous CMS algorithms. In addition, for the first time algorithms have been developed to identify jets containing two b hadrons in Lorentz-boosted event topologies, as well as to tag c jets. The large data sample recorded in 2016 at a centre-of-mass energy of 13 TeV has also allowed the development of new methods to measure the efficiency and misidentification probability of heavy-flavour jet identification algorithms. The b jet identification efficiency is measured with a precision of a few per cent at moderate jet transverse momenta (between 30 and 300 GeV) and about 5% at the highest jet transverse momenta (between 500 and 1000 GeV).

  20. Lepton flavour symmetry and the neutrino magnetic moment

    International Nuclear Information System (INIS)

    Ecker, G.; Grimus, W.

    1990-01-01

    With the standard model gauge group and the three standard left-handed Weyl neutrinos, two minimal scenarios are investigated where an arbitrary non-abelian lepton flavour symmetry group G H is responsible for a light neutrino with a large magnetic moment. In the first case, with scalar fields carrying lepton flavour, some finetuning is necessary to get a small enough neutrino mass for μ ν = O(10 -11 μ B ). In the second scenario, the introduction of heavy charged gauge singlet fermions with lepton flavour allows for a strictly massless neutrino to one-loop order. In both cases, the interference mechanisms for small m ν and large μ ν is unique, independently of G H . In explicit realizations of the two scenarios, the horizontal groups are found to be non-abelian extensions of a Zeldovich-Konopinski-Mahmoud lepton number symmetry. Only a discrete part of G H is spontaneously broken leading to a light Dirac neutrino with a large magnetic moment. (Authors) 22 refs., 3 figs

  1. arXiv FlavBit: A GAMBIT module for computing flavour observables and likelihoods

    CERN Document Server

    Bernlochner, Florian U.; Dal, Lars A.; Farmer, Ben; Jackson, Paul; Kvellestad, Anders; Mahmoudi, Farvah; Putze, Antje; Rogan, Christopher; Scott, Pat; Serra, Nicola; Weniger, Christoph; White, Martin

    2017-11-21

    Flavour physics observables are excellent probes of new physics up to very high energy scales. Here we present FlavBit, the dedicated flavour physics module of the global-fitting package GAMBIT. FlavBit includes custom implementations of various likelihood routines for a wide range of flavour observables, including detailed uncertainties and correlations associated with LHCb measurements of rare, leptonic and semileptonic decays of B and D mesons, kaons and pions. It provides a generalised interface to external theory codes such as SuperIso, allowing users to calculate flavour observables in and beyond the Standard Model, and then test them in detail against all relevant experimental data. We describe FlavBit and its constituent physics in some detail, then give examples from supersymmetry and effective field theory illustrating how it can be used both as a standalone library for flavour physics, and within GAMBIT.

  2. SU(2) Gauge Theory with Two Fundamental Flavours

    DEFF Research Database (Denmark)

    Arthur, Rudy; Drach, Vincent; Hansen, Martin

    2016-01-01

    We investigate the continuum spectrum of the SU(2) gauge theory with $N_f=2$ flavours of fermions in the fundamental representation. This model provides a minimal template which is ideal for a wide class of Standard Model extensions featuring novel strong dynamics that range from composite...... (Goldstone) Higgs theories to several intriguing types of dark matter candidates, such as the SIMPs. We improve our previous lattice analysis [1] by adding more data at light quark masses, at two additional lattice spacings, by determining the lattice cutoff via a Wilson flow measure of the $w_0$ parameter...

  3. Lifetime of heavy flavour particles

    International Nuclear Information System (INIS)

    Lueth, V.

    1985-10-01

    Recent measurements of the lifetime of the tau leptons and charm and beauty hadrons are reviewed and their significance for the couplings of the charged weak current, flavour mixing, and models relating quarks to hadron decay are discussed. 70 refs., 17 figs., 5 tabs

  4. Thermodynamics of lattice QCD with 2 quark flavours : chiral symmetry and topology

    International Nuclear Information System (INIS)

    Lagae, J.-F.

    1998-01-01

    We have studied the restoration of chiral symmetry in lattice QCD at the finite temperature transition from hadronic matter to a quark-gluon plasma. By measuring the screening masses of flavour singlet and non-singlet meson excitations, we have seen evidence that, although flavour chiral symmetry is restored at this transition, flavour singlet (U(1)) axial symmetry is not. We conclude that this indicates that instantons continue to play an important role in the quark-gluon plasma phase

  5. Production of heavy flavours at the next-to-leading order

    International Nuclear Information System (INIS)

    Nason, P.; Ridolfi, G.; Frixione, S.; Mangano, M.L.

    1993-01-01

    The status of next-to-leading calculations of heavy quark production is reviewed. In particular, results on the doubly-differential cross section for the photoproduction of heavy flavours are discussed. The possibility of using heavy flavour production in order to determine the gluon density in the proton at HERA is also discussed. 3 figs., 22 refs

  6. An MCMC Study of General Squark Flavour Mixing in the MSSM

    Energy Technology Data Exchange (ETDEWEB)

    Herrmann, Björn [Annecy, LAPTH; De Causmaecker, Karen [Intl. Solvay Inst., Brussels; Fuks, Benjamin [UPMC, Paris (main); Mahmoudi, Farvah [Lyon, Ecole Normale Superieure; O' Leary, Ben [Wurzburg U.; Porod, Werner [Wurzburg U.; Sekmen, Sezen [Kyungpook Natl. U.; Strobbe, Nadja [Fermilab

    2015-10-05

    We present an extensive study of non-minimally flavour violating (NMFV) terms in the Lagrangian of the Minimal Supersymmetric Standard Model (MSSM). We impose a variety of theoretical and experimental constraints and perform a detailed scan of the parameter space by means of a Markov Chain Monte-Carlo (MCMC) setup. This represents the first study of several non-zero flavour-violating elements within the MSSM. We present the results of the MCMC scan with a special focus on the flavour-violating parameters. Based on these results, we define benchmark scenarios for future studies of NMFV effects at the LHC.

  7. New algorithms for identifying the flavour of [Formula: see text] mesons using pions and protons.

    Science.gov (United States)

    Aaij, R; Adeva, B; Adinolfi, M; Ajaltouni, Z; Akar, S; Albrecht, J; Alessio, F; Alexander, M; Ali, S; Alkhazov, G; Alvarez Cartelle, P; Alves, A A; Amato, S; Amerio, S; Amhis, Y; An, L; Anderlini, L; Andreassi, G; Andreotti, M; Andrews, J E; Appleby, R B; Archilli, F; d'Argent, P; Arnau Romeu, J; Artamonov, A; Artuso, M; Aslanides, E; Auriemma, G; Baalouch, M; Babuschkin, I; Bachmann, S; Back, J J; Badalov, A; Baesso, C; Baker, S; Baldini, W; Barlow, R J; Barschel, C; Barsuk, S; Barter, W; Baszczyk, M; Batozskaya, V; Batsukh, B; Battista, V; Bay, A; Beaucourt, L; Beddow, J; Bedeschi, F; Bediaga, I; Bel, L J; Bellee, V; Belloli, N; Belous, K; Belyaev, I; Ben-Haim, E; Bencivenni, G; Benson, S; Benton, J; Berezhnoy, A; Bernet, R; Bertolin, A; Betti, F; Bettler, M-O; van Beuzekom, M; Bezshyiko, Ia; Bifani, S; Billoir, P; Bird, T; Birnkraut, A; Bitadze, A; Bizzeti, A; Blake, T; Blanc, F; Blouw, J; Blusk, S; Bocci, V; Boettcher, T; Bondar, A; Bondar, N; Bonivento, W; Bordyuzhin, I; Borgheresi, A; Borghi, S; Borisyak, M; Borsato, M; Bossu, F; Boubdir, M; Bowcock, T J V; Bowen, E; Bozzi, C; Braun, S; Britsch, M; Britton, T; Brodzicka, J; Buchanan, E; Burr, C; Bursche, A; Buytaert, J; Cadeddu, S; Calabrese, R; Calvi, M; Calvo Gomez, M; Camboni, A; Campana, P; Campora Perez, D; Campora Perez, D H; Capriotti, L; Carbone, A; Carboni, G; Cardinale, R; Cardini, A; Carniti, P; Carson, L; Carvalho Akiba, K; Casse, G; Cassina, L; Castillo Garcia, L; Cattaneo, M; Cauet, Ch; Cavallero, G; Cenci, R; Charles, M; Charpentier, Ph; Chatzikonstantinidis, G; Chefdeville, M; Chen, S; Cheung, S F; Chobanova, V; Chrzaszcz, M; Cid Vidal, X; Ciezarek, G; Clarke, P E L; Clemencic, M; Cliff, H V; Closier, J; Coco, V; Cogan, J; Cogneras, E; Cogoni, V; Cojocariu, L; Collins, P; Comerma-Montells, A; Contu, A; Cook, A; Coombs, G; Coquereau, S; Corti, G; Corvo, M; Costa Sobral, C M; Couturier, B; Cowan, G A; Craik, D C; Crocombe, A; Cruz Torres, M; Cunliffe, S; Currie, R; D'Ambrosio, C; Da Cunha Marinho, F; Dall'Occo, E; Dalseno, J; David, P N Y; Davis, A; De Aguiar Francisco, O; De Bruyn, K; De Capua, S; De Cian, M; De Miranda, J M; De Paula, L; De Serio, M; De Simone, P; Dean, C T; Decamp, D; Deckenhoff, M; Del Buono, L; Demmer, M; Dendek, A; Derkach, D; Deschamps, O; Dettori, F; Dey, B; Di Canto, A; Dijkstra, H; Dordei, F; Dorigo, M; Dosil Suárez, A; Dovbnya, A; Dreimanis, K; Dufour, L; Dujany, G; Dungs, K; Durante, P; Dzhelyadin, R; Dziurda, A; Dzyuba, A; Déléage, N; Easo, S; Ebert, M; Egede, U; Egorychev, V; Eidelman, S; Eisenhardt, S; Eitschberger, U; Ekelhof, R; Eklund, L; Elsasser, Ch; Ely, S; Esen, S; Evans, H M; Evans, T; Falabella, A; Farley, N; Farry, S; Fay, R; Fazzini, D; Ferguson, D; Fernandez Prieto, A; Ferrari, F; Ferreira Rodrigues, F; Ferro-Luzzi, M; Filippov, S; Fini, R A; Fiore, M; Fiorini, M; Firlej, M; Fitzpatrick, C; Fiutowski, T; Fleuret, F; Fohl, K; Fontana, M; Fontanelli, F; Forshaw, D C; Forty, R; Franco Lima, V; Frank, M; Frei, C; Fu, J; Furfaro, E; Färber, C; Gallas Torreira, A; Galli, D; Gallorini, S; Gambetta, S; Gandelman, M; Gandini, P; Gao, Y; Garcia Martin, L M; García Pardiñas, J; Garra Tico, J; Garrido, L; Garsed, P J; Gascon, D; Gaspar, C; Gavardi, L; Gazzoni, G; Gerick, D; Gersabeck, E; Gersabeck, M; Gershon, T; Ghez, Ph; Gianì, S; Gibson, V; Girard, O G; Giubega, L; Gizdov, K; Gligorov, V V; Golubkov, D; Golutvin, A; Gomes, A; Gorelov, I V; Gotti, C; Grabalosa Gándara, M; Graciani Diaz, R; Granado Cardoso, L A; Graugés, E; Graverini, E; Graziani, G; Grecu, A; Griffith, P; Grillo, L; Gruberg Cazon, B R; Grünberg, O; Gushchin, E; Guz, Yu; Gys, T; Göbel, C; Hadavizadeh, T; Hadjivasiliou, C; Haefeli, G; Haen, C; Haines, S C; Hall, S; Hamilton, B; Han, X; Hansmann-Menzemer, S; Harnew, N; Harnew, S T; Harrison, J; Hatch, M; He, J; Head, T; Heister, A; Hennessy, K; Henrard, P; Henry, L; Hernando Morata, J A; van Herwijnen, E; Heß, M; Hicheur, A; Hill, D; Hombach, C; Hopchev, P H; Hulsbergen, W; Humair, T; Hushchyn, M; Hussain, N; Hutchcroft, D; Idzik, M; Ilten, P; Jacobsson, R; Jaeger, A; Jalocha, J; Jans, E; Jawahery, A; Jiang, F; John, M; Johnson, D; Jones, C R; Joram, C; Jost, B; Jurik, N; Kandybei, S; Kanso, W; Karacson, M; Kariuki, J M; Karodia, S; Kecke, M; Kelsey, M; Kenyon, I R; Kenzie, M; Ketel, T; Khairullin, E; Khanji, B; Khurewathanakul, C; Kirn, T; Klaver, S; Klimaszewski, K; Koliiev, S; Kolpin, M; Komarov, I; Koopman, R F; Koppenburg, P; Kosmyntseva, A; Kozeiha, M; Kravchuk, L; Kreplin, K; Kreps, M; Krokovny, P; Kruse, F; Krzemien, W; Kucewicz, W; Kucharczyk, M; Kudryavtsev, V; Kuonen, A K; Kurek, K; Kvaratskheliya, T; Lacarrere, D; Lafferty, G; Lai, A; Lambert, D; Lanfranchi, G; Langenbruch, C; Latham, T; Lazzeroni, C; Le Gac, R; van Leerdam, J; Lees, J-P; Leflat, A; Lefrançois, J; Lefèvre, R; Lemaitre, F; Lemos Cid, E; Leroy, O; Lesiak, T; Leverington, B; Li, Y; Likhomanenko, T; Lindner, R; Linn, C; Lionetto, F; Liu, B; Liu, X; Loh, D; Longstaff, I; Lopes, J H; Lucchesi, D; Lucio Martinez, M; Luo, H; Lupato, A; Luppi, E; Lupton, O; Lusiani, A; Lyu, X; Machefert, F; Maciuc, F; Maev, O; Maguire, K; Malde, S; Malinin, A; Maltsev, T; Manca, G; Mancinelli, G; Manning, P; Maratas, J; Marchand, J F; Marconi, U; Marin Benito, C; Marino, P; Marks, J; Martellotti, G; Martin, M; Martinelli, M; Martinez Santos, D; Martinez Vidal, F; Martins Tostes, D; Massacrier, L M; Massafferri, A; Matev, R; Mathad, A; Mathe, Z; Matteuzzi, C; Mauri, A; Maurin, B; Mazurov, A; McCann, M; McCarthy, J; McNab, A; McNulty, R; Meadows, B; Meier, F; Meissner, M; Melnychuk, D; Merk, M; Merli, A; Michielin, E; Milanes, D A; Minard, M-N; Mitzel, D S; Mogini, A; Molina Rodriguez, J; Monroy, I A; Monteil, S; Morandin, M; Morawski, P; Mordà, A; Morello, M J; Moron, J; Morris, A B; Mountain, R; Muheim, F; Mulder, M; Mussini, M; Müller, D; Müller, J; Müller, K; Müller, V; Naik, P; Nakada, T; Nandakumar, R; Nandi, A; Nasteva, I; Needham, M; Neri, N; Neubert, S; Neufeld, N; Neuner, M; Nguyen, A D; Nguyen, T D; Nguyen-Mau, C; Nieswand, S; Niet, R; Nikitin, N; Nikodem, T; Novoselov, A; O'Hanlon, D P; Oblakowska-Mucha, A; Obraztsov, V; Ogilvy, S; Oldeman, R; Onderwater, C J G; Otalora Goicochea, J M; Otto, A; Owen, P; Oyanguren, A; Pais, P R; Palano, A; Palombo, F; Palutan, M; Panman, J; Papanestis, A; Pappagallo, M; Pappalardo, L L; Parker, W; Parkes, C; Passaleva, G; Pastore, A; Patel, G D; Patel, M; Patrignani, C; Pearce, A; Pellegrino, A; Penso, G; Pepe Altarelli, M; Perazzini, S; Perret, P; Pescatore, L; Petridis, K; Petrolini, A; Petrov, A; Petruzzo, M; Picatoste Olloqui, E; Pietrzyk, B; Pikies, M; Pinci, D; Pistone, A; Piucci, A; Playfer, S; Plo Casasus, M; Poikela, T; Polci, F; Poluektov, A; Polyakov, I; Polycarpo, E; Pomery, G J; Popov, A; Popov, D; Popovici, B; Poslavskii, S; Potterat, C; Price, E; Price, J D; Prisciandaro, J; Pritchard, A; Prouve, C; Pugatch, V; Puig Navarro, A; Punzi, G; Qian, W; Quagliani, R; Rachwal, B; Rademacker, J H; Rama, M; Ramos Pernas, M; Rangel, M S; Raniuk, I; Ratnikov, F; Raven, G; Redi, F; Reichert, S; Dos Reis, A C; Remon Alepuz, C; Renaudin, V; Ricciardi, S; Richards, S; Rihl, M; Rinnert, K; Rives Molina, V; Robbe, P; Rodrigues, A B; Rodrigues, E; Rodriguez Lopez, J A; Rodriguez Perez, P; Rogozhnikov, A; Roiser, S; Rollings, A; Romanovskiy, V; Romero Vidal, A; Ronayne, J W; Rotondo, M; Rudolph, M S; Ruf, T; Ruiz Valls, P; Saborido Silva, J J; Sadykhov, E; Sagidova, N; Saitta, B; Salustino Guimaraes, V; Sanchez Mayordomo, C; Sanmartin Sedes, B; Santacesaria, R; Santamarina Rios, C; Santimaria, M; Santovetti, E; Sarti, A; Satriano, C; Satta, A; Saunders, D M; Savrina, D; Schael, S; Schellenberg, M; Schiller, M; Schindler, H; Schlupp, M; Schmelling, M; Schmelzer, T; Schmidt, B; Schneider, O; Schopper, A; Schubert, K; Schubiger, M; Schune, M-H; Schwemmer, R; Sciascia, B; Sciubba, A; Semennikov, A; Sergi, A; Serra, N; Serrano, J; Sestini, L; Seyfert, P; Shapkin, M; Shapoval, I; Shcheglov, Y; Shears, T; Shekhtman, L; Shevchenko, V; Shires, A; Siddi, B G; Silva Coutinho, R; Silva de Oliveira, L; Simi, G; Simone, S; Sirendi, M; Skidmore, N; Skwarnicki, T; Smith, E; Smith, I T; Smith, J; Smith, M; Snoek, H; Sokoloff, M D; Soler, F J P; Souza De Paula, B; Spaan, B; Spradlin, P; Sridharan, S; Stagni, F; Stahl, M; Stahl, S; Stefko, P; Stefkova, S; Steinkamp, O; Stemmle, S; Stenyakin, O; Stevenson, S; Stoica, S; Stone, S; Storaci, B; Stracka, S; Straticiuc, M; Straumann, U; Sun, L; Sutcliffe, W; Swientek, K; Syropoulos, V; Szczekowski, M; Szumlak, T; T'Jampens, S; Tayduganov, A; Tekampe, T; Teklishyn, M; Tellarini, G; Teubert, F; Thomas, E; van Tilburg, J; Tilley, M J; Tisserand, V; Tobin, M; Tolk, S; Tomassetti, L; Tonelli, D; Topp-Joergensen, S; Toriello, F; Tournefier, E; Tourneur, S; Trabelsi, K; Traill, M; Tran, M T; Tresch, M; Trisovic, A; Tsaregorodtsev, A; Tsopelas, P; Tully, A; Tuning, N; Ukleja, A; Ustyuzhanin, A; Uwer, U; Vacca, C; Vagnoni, V; Valassi, A; Valat, S; Valenti, G; Vallier, A; Vazquez Gomez, R; Vazquez Regueiro, P; Vecchi, S; van Veghel, M; Velthuis, J J; Veltri, M; Veneziano, G; Venkateswaran, A; Vernet, M; Vesterinen, M; Viaud, B; Vieira, D; Vieites Diaz, M; Vilasis-Cardona, X; Volkov, V; Vollhardt, A; Voneki, B; Vorobyev, A; Vorobyev, V; Voß, C; de Vries, J A; Vázquez Sierra, C; Waldi, R; Wallace, C; Wallace, R; Walsh, J; Wang, J; Ward, D R; Wark, H M; Watson, N K; Websdale, D; Weiden, A; Whitehead, M; Wicht, J; Wilkinson, G; Wilkinson, M; Williams, M; Williams, M P; Williams, M; Williams, T; Wilson, F F; Wimberley, J; Wishahi, J; Wislicki, W; Witek, M; Wormser, G; Wotton, S A; Wraight, K; Wyllie, K; Xie, Y; Xu, Z; Yang, Z; Yin, H; Yu, J; Yuan, X; Yushchenko, O; Zarebski, K A; Zavertyaev, M; Zhang, L; Zhang, Y; Zhelezov, A; Zheng, Y; Zhokhov, A; Zhu, X; Zhukov, V; Zucchelli, S

    2017-01-01

    Two new algorithms for use in the analysis of [Formula: see text] collision are developed to identify the flavour of [Formula: see text] mesons at production using pions and protons from the hadronization process. The algorithms are optimized and calibrated on data, using [Formula: see text] decays from [Formula: see text] collision data collected by LHCb at centre-of-mass energies of 7 and 8 TeV . The tagging power of the new pion algorithm is 60% greater than the previously available one; the algorithm using protons to identify the flavour of a [Formula: see text] meson is the first of its kind.

  8. SPheno 3.1: extensions including flavour, CP-phases and models beyond the MSSM

    Science.gov (United States)

    Porod, W.; Staub, F.

    2012-11-01

    high scale parameters by evaluating the corresponding renormalisation group equations. These parameters must be consistent with the requirement of correct electroweak symmetry breaking. The second issue is to use the obtained masses and couplings for calculating decay widths and branching ratios of supersymmetric particles as well as the cross sections for these particles in electron-positron annihilation. The third issue is to calculate low energy constraints in the B-meson sector such as BR(b s), MB s, rare lepton decays, such as BR(e), the SUSY contributions to anomalous magnetic moments and electric dipole moments of leptons, the SUSY contributions to the ρ parameter as well as lepton flavour violating Z decays. Solution method: The renormalisation connecting a high scale and the electroweak scale is calculated by the Runge-Kutta method. Iteration provides a solution consistent with the multi-boundary conditions. In case of three-body decays and for the calculation of initial state radiation Gaussian quadrature is used for the numerical solution of the integrals. Reasons for new version: Inclusion of new models as well as additional observables. Moreover, a new standard for data transfer had been established, which is now supported. Summary of revisions: The already existing models have been extended to include also CP-violation and flavour mixing. The data transfer is done using the so-called SLHA2 standard. In addition new models have been included: all three types of seesaw models as well as bilinear R-parity violation. Moreover, additional observables are calculated: branching ratios for flavour violating lepton decays, EDMs of leptons and of the neutron, CP-violating mass difference in the B-meson sector and branching ratios for flavour violating b-quark decays. Restrictions: In case of R-parity violation the cross sections are not calculated. Running time: 0.2 seconds on an Intel(R) Core(TM)2 Duo CPU T9900 with 3.06 GHz

  9. Flavour generation during commercial barley and malt roasting operations: a time course study.

    Science.gov (United States)

    Yahya, Hafiza; Linforth, Robert S T; Cook, David J

    2014-02-15

    The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. Copyright © 2013 Elsevier Ltd. All rights reserved.

  10. Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel.

    Science.gov (United States)

    Krüsemann, Erna J Z; Lasschuijt, Marlou P; de Graaf, C; de Wijk, René A; Punter, Pieter H; van Tiel, Loes; Cremers, Johannes W J M; van de Nobelen, Suzanne; Boesveldt, Sanne; Talhout, Reinskje

    2018-05-23

    Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as 'a clearly noticeable smell or taste other than one of tobacco […]'. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling. An expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling's T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes. The final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products. An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use

  11. Quark-flavour phenomenology of models with extended gauge symmetries

    International Nuclear Information System (INIS)

    Carlucci, Maria Valentina

    2013-01-01

    Gauge invariance is one of the fundamental principles of the Standard Model of particles and interactions, and it is reasonable to believe that it also regulates the physics beyond it. In this thesis we have studied the theory and phenomenology of two New Physics models based on gauge symmetries that are extensions of the Standard Model group. Both of them are particularly interesting because they provide some answers to the question of the origin of flavour, which is still unexplained. Moreover, the flavour sector represents a promising field for the research of indirect signatures of New Physics, since after the first run of LHC we do not have any direct hint of it yet. The first model assumes that flavour is a gauge symmetry of nature, SU(3) 3 f , spontaneously broken by the vacuum expectation values of new scalar fields; the second model is based on the gauge group SU(3) c x SU(3) L x U(1) X , the simplest non-abelian extension of the Standard Model group. We have traced the complete theoretical building of the models, from the gauge group, passing through the nonanomalous fermion contents and the appropriate symmetry breakings, up to the spectra and the Feynman rules, with a particular attention to the treatment of the flavour structure, of tree-level Flavour Changing Neutral Currents and of new CP-violating phases. In fact, these models present an interesting flavour phenomenology, and for both of them we have analytically calculated the contributions to the ΔF=2 and ΔF=1 down-type transitions, arising from new tree-level and box diagrams. Subsequently, we have performed a comprehensive numerical analysis of the phenomenology of the two models. In both cases we have found very effective the strategy of first to identify the quantities able to provide the strongest constraints to the parameter space, then to systematically scan the allowed regions of the latter in order to obtain indications about the key flavour observables, namely the mixing parameters of

  12. Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk

    -starters including strains from our culture collection were used throughout the project. Initially selected strains were screened for enzyme activities involved in cheese flavour formation after growth in a cheese based medium (CBM) and in a nutrient rich growth medium (MRS). The Leuconostoc strains had low....... A cheese trial was performed with selected strains to investigate how the heterofermentative strains influenced the ripening in semi-hard cheese. The cheeses were made using a Lactococcus starter including citrate positive Lactoccus and with the addition of one strain of heterofermentative bacteria...... with plant isolates, the ability to ferment citrate and lacked several genes involved in the fermentation of complex carbohydrates. The presented research in this thesis has gained insight in to the role of heterofermentative lactic acid bacteria in cheese flavour formation. The traditional DL...

  13. Flavoured cigarettes, sensation seeking and adolescents' perceptions of cigarette brands.

    Science.gov (United States)

    Manning, K C; Kelly, K J; Comello, M L

    2009-12-01

    This study examined the interactive effects of cigarette package flavour descriptors and sensation seeking on adolescents' brand perceptions. High school students (n = 253) were randomly assigned to one of two experimental conditions and sequentially exposed to cigarette package illustrations for three different brands. In the flavour descriptor condition, the packages included a description of the cigarettes as "cherry", while in the traditional descriptor condition the cigarette brands were described with common phrases found on tobacco packages such as "domestic blend." Following exposure to each package participants' hedonic beliefs, brand attitudes and trial intentions were assessed. Sensation seeking was also measured, and participants were categorised as lower or higher sensation seekers. Across hedonic belief, brand attitude and trial intention measures, there were interactions between package descriptor condition and sensation seeking. These interactions revealed that among high (but not low) sensation seekers, exposure to cigarette packages including sweet flavour descriptors led to more favourable brand impressions than did exposure to packages with traditional descriptors. Among high sensation seeking youths, the appeal of cigarette brands is enhanced through the use of flavours and associated descriptions on product packaging.

  14. Preference for flavoured cigar brands among youth, young adults and adults in the USA.

    Science.gov (United States)

    Delnevo, Cristine D; Giovenco, Daniel P; Ambrose, Bridget K; Corey, Catherine G; Conway, Kevin P

    2015-07-01

    While cigarette consumption in the USA continues to decline, cigar consumption has increased. Tobacco-trade publications suggest that flavoured cigars are driving the recent growth in cigar consumption. Limited survey data exist to explore flavoured cigar preferences among youth and adults. This study used the 2010-2011 National Survey on Drug Use and Health (NSDUH) and Nielsen market scanner data. The NSDUH sample consisted of 6678 past 30-day cigar smokers who reported smoking a usual brand of cigars. NSDUH contains a measure on usual cigar brand smoked and was merged with Nielsen data to estimate the per cent of each cigar brand's market share that is flavoured. Multivariate analyses indicate that youth, young adults, females, blacks, cigarette smokers, blunt users and daily cigar smokers are significantly more likely to report a usual cigar brand that is flavoured. Preference for a usual brand that produces flavoured cigars decreases significantly with age. This study finds recent growth in flavoured cigar consumption and preference among youth and young adults for cigar brands that are flavoured. These findings underscore the need to expand monitoring of product attributes as well as individual-level cigar use behaviours captured through population surveillance. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  15. Scientific Opinion on Flavouring Group Evaluation 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for α,β-unsaturated 3(2H)-Furanones from subgroup 4.4 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 10 flavouring substances from FGE.19 subgroup 4.4, in the Flavouring Group Evaluation 220 (FGE.220). FGE.220 is subdivided...... into two subgroups: subgroup 4.4a containing [FL-no: 13.089, 13.117, 13.119, 13.157 and 13.175] and subgroup 4.4b containing [13.010, 13.084 and 13.085, 13.099 and 13.176]. For both subgroups the Panel concluded that the genotoxicity alert could not be ruled out based on the data available and accordingly...... additional genotoxicity data were requested. In FGE.220, Revision 1, the Panel concluded that for the substances in subgroup 4.4b there is no concern for genotoxicity. In FGE.220, Revision 2, the Panel evaluated genotoxicity studies on two representative substances of subgroup 4.4a: 2,5-dimethylfuran-3(2H...

  16. Volatile and non-volatile compounds in ripened cheese : their formation and their contribution to flavour

    NARCIS (Netherlands)

    Engels, W.J.M.

    1997-01-01


    Flavour is one of the most important attributes of cheese. Cheese flavour is the result of the breakdown of milk protein, fat, lactose and citrate due to enzymes from milk, rennet and microorganisms during production and ripening of cheese. For a large part the development of flavour

  17. Large-scale enzymatic production of natural flavour esters in organic solvent with continuous water removal.

    Science.gov (United States)

    Gubicza, L; Kabiri-Badr, A; Keoves, E; Belafi-Bako, K

    2001-11-30

    A new, large-scale process was developed for the enzymatic production of low molecular weight flavour esters in organic solvent. Solutions for the elimination of substrate and product inhibitions are presented. The excess water produced during the process was continuously removed by hetero-azeotropic distillation and esters were produced at yields of over 90%.

  18. Yeast genomics on food flavours

    NARCIS (Netherlands)

    Schoondermark-Stolk, Sung Ah

    2005-01-01

    The appearance and concentration of the fusel alcohol 3-methyl-1-butanol is important for the flavour of fermented foods. 3-Methyl-1-butanol is formed by yeast during the conversion of L-leucine. Identification of the enzymes and genes involved in the formation of 3-methyl-1-butanol is a major

  19. The Flavour of Inflation

    International Nuclear Information System (INIS)

    Zavala, I.

    2008-01-01

    A new class of particle physics models of inflation based on the phase transition associated with the spontaneous breaking of family symmetry is proposed. The Higgs fields responsible for the breaking of family symmetry, the flavons, are natural inflaton candidates or waterfall fields in hybrid inflation. This opens up a rich vein of possible inflation models, all linked to the physics of flavour, with several interesting cosmological implications.

  20. Deep Learning in Flavour Tagging at the ATLAS experiment

    CERN Document Server

    Lanfermann, Marie Christine; The ATLAS collaboration

    2017-01-01

    A novel higher-level flavour tagging algorithm called DL1 has been developed using a neural network at the ATLAS experiment at the CERN Large Hadron Collider. We have investigated the potential of Deep Learning in flavour tagging using inputs from lower-level taggers. A systematic grid search over architectures and the training hyperparameter space is presented. In this novel neural network approach, the training is performed on multiple output nodes, which provides a highly flexible tagger. The DL1 studies presented show that the obtained neural network improves discrimination against both $light-flavour$-jets and $c$-jets, and also provides a better performing $c$-tagger. The performance for arbitrary background mixtures can be adjusted after the training according to the to the needs of the physics analysis. The resulting DL1 tagger is described and a detailed set of performance plots presented, obtained from simulated $t\\overline{t}$ events at $\\sqrt(s)$=13 TeV and the Run-2 data taking conditions where t...

  1. Deep Learning in Flavour Tagging at the ATLAS experiment

    CERN Document Server

    Lanfermann, Marie Christine; The ATLAS collaboration

    2017-01-01

    A novel higher-level flavour tagging algorithm called DL1 has been developed using a neural network at the ATLAS experiment at the CERN Large Hadron Collider. We have investigated the potential of Deep Learning in flavour tagging using higher-level inputs from lower-level physics-motivated taggers. A systematic grid search over architectures and the training hyperparameter space is presented. In this novel neural network approach, the jet flavours are treated on an equal footing while training with multiple output nodes, which provides a highly flexible tagger. The DL1 studies presented show that the obtained neural network improves discrimination against both light-jets and c-jets, and also provides a novel c-tagging possibility. The performance for arbitrary background mixtures can be fine-tuned after the training by using iso-efficiency lines of constant signal efficiency, according to the to the needs of the physics analysis. The resulting DL1 tagger is described and a detailed set of performance plots pr...

  2. Search for Single Top Quark Production via Flavour Changing Neutral Currents in ATLAS data.

    CERN Document Server

    Friedrich, C; The ATLAS collaboration

    2013-01-01

    In the Standard Model (SM) transitions between top quarks and other quark flavours mediated by neutral gauge bosons, so-called Flavour Changing Neutral Currents (FCNC), are forbidden at tree level and highly suppressed at higher orders due to the Glashow-Iliopoulos-Maiani (GIM) mechanism. However, there exist several new physics models, which significantly enhance rates of FCNC processes compared to the Standard Model predictions. Therefore any observation of such processes would be a strong indicator for new physics. Data collected with the ATLAS detector are used and searched for FCNC events in which a light quark (u or c) interacts with a gluon to produce a single top quark. Candidate events of top quarks decaying leptonically are selected and classified into signal- and background-like events using a neural network. As no signal is observed, new upper limits on the production cross-sections multiplied by the t $\\rightarrow$ Wb branching fraction as well as on the coupling strengths and branching ratios of...

  3. CMS Phase 1 heavy flavour identification performance and developments

    CERN Document Server

    CMS Collaboration

    2017-01-01

    At the Large Hadron Collider, the identification of jets originating from heavy flavour quarks (b or c tagging) is important for searches for new physics and for measurements of standard model processes. A variety of b tagging algorithms has been developed at CMS to select b-quark jets based on variables such as the impact parameters of the charged-particle tracks, the properties of reconstructed decay vertices, and the presence or absence of a lepton, or combinations thereof. The CMS Phase 1 upgrade includes a new pixel detector with an addition layer. In consequence, the resolution of the track reconstruction is expected to improve, in particular close to the beam spot, leading to a more precise determination of the variables important for b tagging. The expected effect on the b tagging performance is presented for a selected set of existing algorithms: CSVv2, cMVAv2, and DeepCSV. The latter deep neural network based multi-classification algorithm is re-trained based on the new detector geometry, while the ...

  4. Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk.

    Science.gov (United States)

    Kumari, Anuradha; Choudhary, Sonika; Arora, Sumit; Sharma, Vivek

    2016-04-01

    Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4-7°C/7 days) aspartame and neotame content decreased significantly (Paspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (Paspartame in both pasteurized and in-bottle sterilized flavoured milk. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Aspects of open-flavour mesons in a comprehensive DSBSE study

    Energy Technology Data Exchange (ETDEWEB)

    Hilger, T. [University of Graz, NAWI Graz, Institute of Physics, Graz (Austria); Austrian Academy of Sciences, Institute of High Energy Physics, Vienna (Austria); Gomez-Rocha, M. [ECT*, Villazzano (Trento) (Italy); Krassnigg, A. [University of Graz, NAWI Graz, Institute of Physics, Graz (Austria); Lucha, W. [Austrian Academy of Sciences, Institute of High Energy Physics, Vienna (Austria)

    2017-10-15

    Open-flavour meson studies are the necessary completion to any comprehensive investigation of quarkonia. We extend recent studies of quarkonia in the Dyson-Schwinger-Bethe-Salpeter equation approach to explore their results for all possible flavour combinations. Within the inherent limitations of the setup, we present the most comprehensive results for meson masses and leptonic decay constants currently available and put them in perspective with respect to experiment and other approaches. (orig.)

  6. Heavy flavour hadron spectroscopy: An overview

    Indian Academy of Sciences (India)

    2014-10-31

    Oct 31, 2014 ... A comprehensive overview and some of the theoretical attempts towards understanding heavy flavour hadron spectroscopy are presented. Apart from the conventional quark structure (quark, antiquarks structure for the mesons and three-quarks structure of baryons) of hadrons, multiquark hadrons the ...

  7. Combination of same-side with opposite-side flavour tagging

    CERN Document Server

    Calvo, M; Musy, M

    2010-01-01

    A considerable number of CP violation measurements require the most possible accurate knowledge of the flavour at production of the reconstructed $B$ meson. The performance of different flavour tagging methods will be measured from control channels. One of the possible tagging methods that can be used is the one known as $Same Side kaon$. In this note we present how to calibrate the response of the tagging algorithms using the data and combine the result with the so called $Opposite Side tagging$. Also trigger and selection effects are briefly discussed.

  8. CP violation, flavour violation and fermion mass relations in some horizontal gauge theories

    International Nuclear Information System (INIS)

    Shanker, O.

    1981-01-01

    Six quark horizontal gauge models incorporating a natural suppression mechanism for diagonal flavour-changing currents are considered. Some interesting possibilities for CP violation, flavour violation, fermion mass and mixing angle relation in these models are studied. (author)

  9. Children's liking and wanting of snack products: Influence of shape and flavour

    Directory of Open Access Journals (Sweden)

    Liem Djin G

    2009-07-01

    Full Text Available Abstract Background Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure. Methods This study investigated children's (n = 242, 7–12 yrs-old liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large or flavour (sweet vs sweet-sour. Two conditions were designed: 1 a monotonous group in which children continuously consumed the same snack across the 3 weeks, and 2 a free choice group in which children were allowed to freely choose amongst 3 different flavours of the snack each day during 3 weeks. Results Shape influenced long-term liking, i.e. small shaped snacks remained stable in liking over repeated consumption, whereas large shaped snacks with the same flavour decreased in liking. Mean wanting ratings for all snack products decreased over 3 weeks daily consumption. Flavour did not significantly influence liking and wanting over time. The ability to freely choose amongst different flavours tended to decrease children's liking (p Conclusion Wanting rather than liking was most affected by repeated daily consumption of snack foods over three weeks. In order to increase the likelihood that children will repeatedly eat a food product, smaller sized healthy snacks are preferred to larger sized snacks. Future research should focus on stabilizing wanting over repeated consumption.

  10. Flavour physics and CP violation

    Indian Academy of Sciences (India)

    It is well known that the study of flavour physics and CP violation is very important to critically test the Standard Model and to look for possible signature of new physics beyond it. The observation of CP violation in kaon system in 1964 has ignited a lot of experimental and theoretical efforts to understand its origin and to look ...

  11. 'Onium' new flavour identification

    International Nuclear Information System (INIS)

    Aubert, J.J.

    1979-01-01

    There are possibly new flavours appearing in the future LEP energy range. These new quarks might be observed as 'onium' (bump in the cross-section, observation of a sudden change of sphericity of the events...) or associated with old quarks in meson-like states qQ (mass peak observed in the Z decay, semi-leptonic cascade decay, sphericity change associated with semi-leptonic decay) or finally by an increase of R(sigmasub(hadronic)/sigmasub(μμ)). (Auth.)

  12. Flavour violation in gauge-mediated supersymmetry breaking models: Experimental constraints and phenomenology at the LHC

    International Nuclear Information System (INIS)

    Fuks, Benjamin; Herrmann, Bjoern; Klasen, Michael

    2009-01-01

    We present an extensive analysis of gauge-mediated supersymmetry breaking models with minimal and non-minimal flavour violation. We first demonstrate that low-energy, precision electroweak, and cosmological constraints exclude large 'collider-friendly' regions of the minimal parameter space. We then discuss various possibilities how flavour violation, although naturally suppressed, may still occur in gauge-mediation models. The introduction of non-minimal flavour violation at the electroweak scale is shown to relax the stringent experimental constraints, so that benchmark points, that are also cosmologically viable, can be defined and their phenomenology, i.e. squark and gaugino production cross sections with flavour violation, at the LHC can be studied

  13. The role of flavon cross couplings in leptonic flavour mixing

    Energy Technology Data Exchange (ETDEWEB)

    Pascoli, Silvia [Institute for Particle Physics Phenomenology, Department of Physics, Durham University,South Road, Durham DH1 3LE (United Kingdom); Zhou, Ye-Ling [Institute for Particle Physics Phenomenology, Department of Physics, Durham University,South Road, Durham DH1 3LE (United Kingdom); Center for High Energy Physics, Peking University,No. 5 Yiheyuan Road, Beijing 100080 (China)

    2016-06-13

    In models with discrete flavour symmetries, flavons are critical to realise specific flavour structures. Leptonic flavour mixing originates from the misalignment of flavon vacuum expectation values which respect different residual symmetries in the charged lepton and neutrino sectors. Flavon cross couplings are usually forbidden, in order to protect these symmetries. Contrary to this approach, we show that cross couplings can play a key role and give raise to necessary corrections to flavour-mixing patterns, including a non-zero value for the reactor angle and CP violation. For definiteness, we present two models based on A{sub 4}. In the first model, all flavons are assumed to be real or pseudo-real, with 7 real degrees of freedom in the flavon sector in total. A sizable reactor angle associated with nearly maximal CP violation is achieved, and, as both originate from the same cross coupling, a sum rule results with a precise prediction for the value of the Dirac CP-violating phase. In the second model, the flavons are taken to be complex scalars, which can be connected with supersymmetric models and multi-Higgs models. The complexity properties of flavons provide new sources for generating the reactor angle. Models in this new approach introduce very few degrees of freedom beyond the Standard Model and can be more economical than those in the framework of extra dimension or supersymmetry.

  14. Exposures to Conditioned Flavours with Different Hedonic Values Induce Contrasted Behavioural and Brain Responses in Pigs

    Science.gov (United States)

    Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

    2012-01-01

    This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (FGlu), lithium chloride (FLiCl), or saline (control treatment, FNaCl). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three 18FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the FLiCl than the FNaCl or FGlu meals. During the two-choice tests performed one and five weeks later, the FNaCl and FGlu foods were significantly preferred over the FLICl food even in the absence of i.d. infusions. Surprisingly, the FNaCl food was also preferred over the FGlu food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake. PMID:22685528

  15. Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs.

    Directory of Open Access Journals (Sweden)

    Caroline Clouard

    Full Text Available This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d. infusions of 15% glucose (F(Glu, lithium chloride (F(LiCl, or saline (control treatment, F(NaCl. One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl than the F(NaCl or F(Glu meals. During the two-choice tests performed one and five weeks later, the F(NaCl and F(Glu foods were significantly preferred over the F(LICl food even in the absence of i.d. infusions. Surprisingly, the F(NaCl food was also preferred over the F(Glu food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.

  16. Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs.

    Science.gov (United States)

    Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

    2012-01-01

    This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (F(Glu)), lithium chloride (F(LiCl)), or saline (control treatment, F(NaCl)). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18)FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl) than the F(NaCl) or F(Glu) meals. During the two-choice tests performed one and five weeks later, the F(NaCl) and F(Glu) foods were significantly preferred over the F(LICl) food even in the absence of i.d. infusions. Surprisingly, the F(NaCl) food was also preferred over the F(Glu) food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.

  17. Phenomenology of anomaly-mediated supersymmetry breaking scenarios with non-minimal flavour violation

    Energy Technology Data Exchange (ETDEWEB)

    Fuks, Benjamin [Strasbourg Univ. (France). Inst. Pluridisciplinaire Hubert Curien; Herrmann, Bjoern [Savoie Univ., Annecy-le-Vieux (France). LAPTh; Klasen, Michael [Muenster Univ. (Germany). Inst. fuer Theoretische Physik 1

    2011-12-15

    In minimal anomaly-mediated supersymmetry breaking models, tachyonic sleptons are avoided by introducing a common scalar mass similar to the one introduced in minimal supergravity. This may lead to non-minimal flavour-violating interactions, e.g., in the squark sector. In this paper, we analyze the viable anomaly-mediated supersymmetry breaking parameter space in the light of the latest limits on low-energy observables and LHC searches, complete our analytical calculations of flavour-violating supersymmetric particle production at hadron colliders with those related to gluino production, and study the phenomenological consequences of non-minimal flavour violation in anomaly-mediated supersymmetry breaking scenarios at the LHC. Related cosmological aspects are also briefly discussed.

  18. The content of sensory active compounds and flavour of several types of yogurts

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2010-01-01

    Full Text Available The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05 was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05 were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05 lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05 more tasty than low-fat ones. Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst. Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content.

  19. Axial coupling constant of the nucleon for two flavours of dynamical quarks in finite and infinite volume

    International Nuclear Information System (INIS)

    Khan, A.A.; Goeckeler, M.; Haegler, P.

    2006-03-01

    We present data for the axial coupling constant g A of the nucleon obtained in lattice QCD with two degenerate flavours of dynamical non-perturbatively improved Wilson quarks. The renormalisation is also performed non-perturbatively. For the analysis we give a chiral extrapolation formula for g A based on the small scale expansion scheme of chiral effective field theory for two degenerate quark flavours. Applying this formalism in a finite volume we derive a formula that allows us to extrapolate our data simultaneously to the infinite volume and to the chiral limit. Using the additional lattice data in finite volume we are able to determine the axial coupling of the nucleon in the chiral limit without imposing the known value at the physical point. (Orig.)

  20. Axial coupling constant of the nucleon for two flavours of dynamical quarks in finite and infinite volume

    Energy Technology Data Exchange (ETDEWEB)

    Khan, A.A.; Goeckeler, M. [Regensburg Univ. (Germany). Inst. fuer Theoretische Physik; Haegler, P. [Technische Univ. Muenchen (DE). Physik-Department, Theoretische Physik] (and others)

    2006-03-15

    We present data for the axial coupling constant g{sub A} of the nucleon obtained in lattice QCD with two degenerate flavours of dynamical non-perturbatively improved Wilson quarks. The renormalisation is also performed non-perturbatively. For the analysis we give a chiral extrapolation formula for g{sub A} based on the small scale expansion scheme of chiral effective field theory for two degenerate quark flavours. Applying this formalism in a finite volume we derive a formula that allows us to extrapolate our data simultaneously to the infinite volume and to the chiral limit. Using the additional lattice data in finite volume we are able to determine the axial coupling of the nucleon in the chiral limit without imposing the known value at the physical point. (Orig.)

  1. Sweetness flavour interactions in soft drinks.

    NARCIS (Netherlands)

    Nahon, D.F.; Roozen, J.P.; Graaf, de C.

    1996-01-01

    Sucrose can be substituted by intense sweeteners to lower the calorie content of soft drinks. Although the sweetness is kept at the same level as much as possible, the flavour of the product often changes. This change could be due to both the mechanism of sensory perception and interactive effects

  2. Can a flavour-conserving treatment improve things?

    International Nuclear Information System (INIS)

    Mendel, E.

    1998-01-01

    In this work I present some ideas on how to improve on the gauge sector in our lattice simulations at finite baryon density. The long standing problem, that we obtain an onset in thermodynamic quantities at a much smaller chemical potential than expected, could be related to an unphysical proliferation of flavours due to hard gluons close to the Brillouin edges. These hard gluons produce flavour non-conserving vertices to the fermion sector. They also produce excessive number of small instantons due to lattice dislocations. Both unphysical effects could increase the propagation in (di)-quarks to give the early onset in μ. Thus I present here a modified action that avoids large fields close to the lattice cutoff. Some of these ideas have been tested for SU(2) and are being implemented for SU(3). (orig.)

  3. Heavy flavour physics at LEP

    International Nuclear Information System (INIS)

    Kluit, P.M.

    1992-01-01

    In this lecture I summarize the LEP results on heavy flavour physics. The topics that are covered are mainly in the field of beauty physics and can be divided in: B physics at the Z resonance (Γsub(b anti b), Asub(b anti b) fb , χ), Beauty signals (B s , Λ b , J/ψ), B lifetime measurements (τ b , τ Bs , τ Λb , τ B+ , and τ B0 ). In the first part I discuss the measurements of the width Γsub(b anti b) and asymmetry Asub(b anti b) fb for the process Z →b anti b, and a determination of the average mixing parameter χ of the b quark. In the second part evidence for B s , Λ b , and J/ψ production in Z decays is shown. In the last part I summarize the measurements of the average b lifetime, and the lifetimes for charged and neutral B hadrons. (orig.)

  4. Quark flavour observables in the Littlest Higgs model with T-parity after LHC Run 1.

    Science.gov (United States)

    Blanke, Monika; Buras, Andrzej J; Recksiegel, Stefan

    2016-01-01

    The Littlest Higgs model with T-parity (LHT) belongs to the simplest new physics scenarios with new sources of flavour and CP violation. The latter originate in the interactions of ordinary quarks and leptons with heavy mirror quarks and leptons that are mediated by new heavy gauge bosons. Also a heavy fermionic top partner is present in this model which communicates with the SM fermions by means of standard [Formula: see text] and [Formula: see text] gauge bosons. We present a new analysis of quark flavour observables in the LHT model in view of the oncoming flavour precision era. We use all available information on the CKM parameters, lattice QCD input and experimental data on quark flavour observables and corresponding theoretical calculations, taking into account new lower bounds on the symmetry breaking scale and the mirror quark masses from the LHC. We investigate by how much the branching ratios for a number of rare K and B decays are still allowed to depart from their SM values. This includes [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], and [Formula: see text]. Taking into account the constraints from [Formula: see text] processes, significant departures from the SM predictions for [Formula: see text] and [Formula: see text] are possible, while the effects in B decays are much smaller. In particular, the LHT model favours [Formula: see text], which is not supported by the data, and the present anomalies in [Formula: see text] decays cannot be explained in this model. With the recent lattice and large N input the imposition of the [Formula: see text] constraint implies a significant suppression of the branching ratio for [Formula: see text] with respect to its SM value while allowing only for small modifications of [Formula: see text]. Finally, we investigate how the LHT physics could be distinguished from other models by means of indirect measurements and

  5. A rationale for long-lived quarks and leptons at the LHC: low energy flavour theory

    Science.gov (United States)

    Éboli, O. J. P.; Savoy, C. A.; Funchal, R. Zukanovich

    2012-02-01

    In the framework of gauged flavour symmetries, new fermions in parity symmetric representations of the standard model are generically needed for the compensation of mixed anomalies. The key point is that their masses are also protected by flavour symmetries and some of them are expected to lie way below the flavour symmetry breaking scale(s), which has to occur many orders of magnitude above the electroweak scale to be compatible with the available data from flavour changing neutral currents and CP violation experiments. We argue that, actually, some of these fermions would plausibly get masses within the LHC range. If they are taken to be heavy quarks and leptons, in (bi)-fundamental representations of the standard model symmetries, their mixings with the light ones are strongly constrained to be very small by electroweak precision data. The alternative chosen here is to exactly forbid such mixings by breaking of flavour symmetries into an exact discrete symmetry, the so-called proton-hexality, primarily suggested to avoid proton decay. As a consequence of the large value needed for the flavour breaking scale, those heavy particles are long-lived and rather appropriate for the current and future searches at the LHC for quasi-stable hadrons and leptons. In fact, the LHC experiments have already started to look for them.

  6. Discussion on some one-loop induced flavour-changing decays

    International Nuclear Information System (INIS)

    Wang Jianxiong; Chang Chaohsi

    1990-08-01

    We calculate the one-loop flavour-changing processes Z 0 → bs-bar, B s(d) → X + γγ, B s → γγ and B s → gg in the Standard Model, provided t quark mass is very heavy, and obtain Br(B s (d) → X + γγ) ∼ 10 -5 , Br(B s → γγ) ∼ 10 -6 and Br(B s → gg) ∼ 10 -5 . The branching ratios increase 2-4 times as m t from 80 to 240 GeV. The results show that the contribution from t quark-loop is dominant. (author). 4 refs

  7. Flavourings significantly affect inhalation toxicity of aerosol generated from electronic nicotine delivery systems (ENDS).

    Science.gov (United States)

    Leigh, Noel J; Lawton, Ralph I; Hershberger, Pamela A; Goniewicz, Maciej L

    2016-11-01

    E-cigarettes or electronic nicotine delivery systems (ENDS) are designed to deliver nicotine-containing aerosol via inhalation. Little is known about the health effects of flavoured ENDS aerosol when inhaled. Aerosol from ENDS was generated using a smoking machine. Various types of ENDS devices or a tank system prefilled with liquids of different flavours, nicotine carrier, variable nicotine concentrations and with modified battery output voltage were tested. A convenience sample of commercial fluids with flavour names of tobacco, piña colada, menthol, coffee and strawberry were used. Flavouring chemicals were identified using gas chromatography/mass spectrometry. H292 human bronchial epithelial cells were directly exposed to 55 puffs of freshly generated ENDS aerosol, tobacco smoke or air (controls) using an air-liquid interface system and the Health Canada intense smoking protocol. The following in vitro toxicological effects were assessed: (1) cell viability, (2) metabolic activity and (3) release of inflammatory mediators (cytokines). Exposure to ENDS aerosol resulted in decreased metabolic activity and cell viability and increased release of interleukin (IL)-1β, IL-6, IL-10, CXCL1, CXCL2 and CXCL10 compared to air controls. Cell viability and metabolic activity were more adversely affected by conventional cigarettes than most tested ENDS products. Product type, battery output voltage and flavours significantly affected toxicity of ENDS aerosol, with a strawberry-flavoured product being the most cytotoxic. Our data suggest that characteristics of ENDS products, including flavours, may induce inhalation toxicity. Therefore, ENDS users should use the products with caution until more comprehensive studies are performed. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  8. Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

    Science.gov (United States)

    Manojlovic, Verica; Rajic, Nevenka; Djonlagic, Jasna; Obradovic, Bojana; Nedovic, Viktor; Bugarski, Branko

    2008-01-01

    The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethyl vanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about 450 μm. Chemical characterization by H-NMR spectroscopy revealed that the alginate used in this study had a high content (67 %) of guluronic residues and was rich in GG diad blocks (FGG = 55%) and thus presented a high-quality immobilisation matrix. The thermal behaviour of alginate beads encapsulating ethyl vanilline was investigated by thermogravimetric (TG) and differential scanning calorimetry measurements (TG-DSC) under heating conditions which mimicked usual food processing to provide information about thermal decomposition of alginate matrix and kinetics of aroma release. Two well resolved weight losses were observed. The first one was in the 50-150 °C temperature range with the maximum at approx. 112 °C, corresponding to the dehydration of the polymer network. The second loss in the 220-325 °C temperature range, with a maximum at ∼ 247 °C corresponded to the release of vanilline. The obtained results indicate that up to 230 °C most of the vanilline remained intacta, while prolonged heating at elevated temperatures led to the entire loss of the aroma compound. PMID:27879775

  9. Gauge-Higgs unification with broken flavour symmetry

    International Nuclear Information System (INIS)

    Olschewsky, M.

    2007-05-01

    We study a five-dimensional Gauge-Higgs unification model on the orbifold S 1 /Z 2 based on the extended standard model (SM) gauge group SU(2) L x U(1) Y x SO(3) F . The group SO(3) F is treated as a chiral gauged flavour symmetry. Electroweak-, flavour- and Higgs interactions are unified in one single gauge group SU(7). The unified gauge group SU(7) is broken down to SU(2) L x U(1) Y x SO(3) F by orbifolding and imposing Dirichlet and Neumann boundary conditions. The compactification scale of the theory is O(1) TeV. Furthermore, the orbifold S 1 /Z 2 is put on a lattice. This setting gives a well-defined staring point for renormalisation group (RG) transformations. As a result of the RG-flow, the bulk is integrated out and the extra dimension will consist of only two points: the orbifold fixed points. The model obtained this way is called an effective bilayered transverse lattice model. Parallel transporters (PT) in the extra dimension become nonunitary as a result of the blockspin transformations. In addition, a Higgs potential V(Φ) emerges naturally. The PTs can be written as a product e A y e η e A y of unitary factors e A y and a selfadjoint factor e η . The reduction 48 → 35 + 6 + anti 6 + 1 of the adjoint representation of SU(7) with respect to SU(6) contains SU(2) L x U(1) Y x SO(3) F leads to three SU(2) L Higgs doublets: one for the first, one for the second and one for the third generation. Their zero modes serve as a substitute for the SM Higgs. When the extended SM gauge group SU(2) L x U(1) Y x SO(3) F is spontaneously broken down to U(1) em , an exponential gauge boson mass splitting occurs naturally. At a first step SU(2) L x U(1) Y x SO(3) F is broken to SU(2) L x U(1) Y by VEVs for the selfadjoint factor e η . This breaking leads to masses of flavour changing SO(3) F gauge bosons much above the compactification scale. Such a behaviour has no counterpart within the customary approximation scheme of an ordinary orbifold theory. This way tree

  10. EFSA Scientific Opinion on Flavouring Group Evaluation 78, Revision 1 (FGE.78Rev1): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25Rev2

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... and toxicity. Two substances [FL-no: 01.011 and 01.013] are genotoxic in vitro and potentially carcinogenic, and are therefore not evaluated using the Procedure. The Panel concluded that the nine substance [FL-no: 01.002, 01.005, 01.006, 01.010, 01.016, 01.019, 01.020, 01.045 and 01.077] do not give rise...

  11. DESY: Theory with flavour

    Energy Technology Data Exchange (ETDEWEB)

    Rueckl, R.

    1989-03-15

    Last year, the annual Theory Workshop at the German DESY Laboratory in Hamburg had 'Flavour Physics' as its main theme. The sighting by the UA1 experiment at CERN's proton-antiproton collider and by the ARGUS team at DESY of 'oscillations' in the electrically neutral B mesons carrying the beauty quantum number, and the measurement at CERN of a new parameter in the delicate violation of combined particle-antiparticle and left-right symraetry (CP) in the decays of neutral kaons have made this subject particularly topical.

  12. A flavour independent search for the Higgsstrahlung process in e+e- collisions at centre-of-mass energies from 189 to 209 GeV

    CERN Document Server

    Pascolo, J M

    2001-01-01

    Higgs boson decays to b or tau pairs, dominant in the standard model, can be suppressed in extended models. A flavour-independent search for the Higgsstrahlung process has been carried out to treat all possible hadronic decays of the Higgs boson on an equal footing. The analysis is based on the data collected by the ALEPH detector at LEP at centre-of-mass energies from 189 to 209 GeV. A 95\\% CL lower mass limit of is obtained for a cross-section equal to that of the standard model and a 100\\% hadronic branching fraction.

  13. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    Varni, Carlo; The ATLAS collaboration

    2017-01-01

    The ATLAS experiment includes a well-developed trigger system that allows a selection of events which are thought to be of interest, while achieving a high overall rejection against less interesting processes. An important part of the online event selection is the ability to distinguish between jets arising from heavy-flavour quarks (b- and c-jets) and light jets (jets from u-, d-, s- and gluon jets) in real-time. This is essential for many physics analysis that include processes with large jet multiplicity and b-quarks in the final state. An overview of the b-jet triggers with a description of the application and performance of the offline Multivariate (MV2) b-tagging algorithms at High Level Trigger (HLT) in Run 2 will be presented. During 2016 b-jet trigger menu and algorithms were adapted to use The Fast Tracker (FTK) system which will be commissioned in 2017. We will show initial expected performance of newly designed triggers and compare it with the existing HLT chains.

  14. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00407355; The ATLAS collaboration

    2015-01-01

    In high-energy physics experiments, online selection is crucial to identify the few interesting collisions from the large data volume processed. In the overall ATLAS trigger strategy, b-jet triggers are designed to identify heavy-flavour content in real-time and, in particular, provide the only option to efficiently record events with fully hadronic final states containing b-jets. In doing so, two different, but related, challenges are faced. The physics goal is to optimise as far as possible the rejection of light jets from multijet processes, while retaining a high efficiency on selecting jets from beauty, and maintaining affordable trigger rates without raising jet energy thresholds. This maps into a challenging computing task, as charged tracks and their corresponding vertexes must be reconstructed and analysed for each jet above the desired threshold, regardless of the increasingly harsh pile-up conditions. The performance of b-jet triggers during the LHC Run 1 data-taking campaigns is presented, togethe...

  15. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00407355; The ATLAS collaboration

    2016-01-01

    In high-energy physics experiments, online selection is crucial to identify the few interesting collisions from the large data volume processed. In the overall ATLAS trigger strategy, b-jet triggers are designed to identify heavy-flavour content in real-time and, in particular, provide the only option to efficiently record events with fully hadronic final states containing b-jets. In doing so, two different, but related, challenges are faced. The physics goal is to optimise as far as possible the rejection of light jets from multijet processes, while retaining a high efficiency on selecting jets from beauty, and maintaining affordable trigger rates without raising jet energy thresholds. This maps into a challenging computing task, as charged tracks and their corresponding vertexes must be reconstructed and analysed for each jet above the desired threshold, regardless of the increasingly harsh pile-up conditions. The performance of b-jet triggers during the LHC Run 1 data-taking campaigns is presented, togethe...

  16. Flavour Physics with High-Luminosity Experiments

    CERN Document Server

    2016-01-01

    With the first dedicated B-factory experiments BaBar (USA) and BELLE (Japan) Flavour Physics has entered the phase of precision physics. LHCb (CERN) and the high luminosity extension of KEK-B together with the state of the art BELLE II detector will further push this precision frontier. Progress in this field always relied on close cooperation between experiment and theory, as extraction of fundamental parameters often is very indirect. To extract the full physics information from existing and future data, this cooperation must be further intensified. This MIAPP programme aims in particular to prepare for this task by joining experimentalists and theorists in the various relevant fields, with the goal to build the necessary tools in face of the challenge of new large data sets. The programme will begin with a focus on physics with non-leptonic final states, continued by semileptonic B meson decays and Tau decays, and on various aspects of CP symmetry violation closer to the end. In addition, in the final ...

  17. Measurement of the flavour composition of dijet events in proton-proton collisions at {radical}(s)=7 TeV with the ATLAS detector at the LHC

    Energy Technology Data Exchange (ETDEWEB)

    Lehmacher, Marc

    2013-06-15

    This dissertation presents a measurement of the flavour composition of dijet events produced in proton-proton collisions at a center-of-mass energy {radical}(s)=7 TeV. The data is reconstructed with the ATLAS detector at the LHC and the full data sample of 2010 is used. Three types of jet flavours, bottom, charm and light, are distinguished and thus six possible flavour combinations are identified in the dijet events. Kinematic variables, based on the properties of displaced decay vertices and optimised for jet flavour identification, are employed in an event-based likelihood fit. Multidimensional templates derived from Monte Carlo are used to measure the fractions of the six dijet flavour states as functions of the leading jet transverse momentum in the range 40 GeV to 500 GeV and jet rapidity vertical stroke y vertical stroke <2.1. The fit results agree with the predictions of leading- and next-to-leading-order calculations, with the exception of the dijet fraction composed of a bottom and a light flavour jet, which is underestimated by all models at large transverse jet momenta. In addition, the difference between bottom jet production rates in leading and subleading jets is measured and found to be consistent with the next-to-leadingorder predictions. The ability to identify jets containing two b-hadrons is demonstrated and used to identify a deficiency in the predictions of leading order Monte Carlo for the contribution of these jets to dijet production.

  18. Measurement of the flavour composition of dijet events in proton-proton collisions at √(s)=7 TeV with the ATLAS detector at the LHC

    International Nuclear Information System (INIS)

    Lehmacher, Marc

    2013-06-01

    This dissertation presents a measurement of the flavour composition of dijet events produced in proton-proton collisions at a center-of-mass energy √(s)=7 TeV. The data is reconstructed with the ATLAS detector at the LHC and the full data sample of 2010 is used. Three types of jet flavours, bottom, charm and light, are distinguished and thus six possible flavour combinations are identified in the dijet events. Kinematic variables, based on the properties of displaced decay vertices and optimised for jet flavour identification, are employed in an event-based likelihood fit. Multidimensional templates derived from Monte Carlo are used to measure the fractions of the six dijet flavour states as functions of the leading jet transverse momentum in the range 40 GeV to 500 GeV and jet rapidity vertical stroke y vertical stroke <2.1. The fit results agree with the predictions of leading- and next-to-leading-order calculations, with the exception of the dijet fraction composed of a bottom and a light flavour jet, which is underestimated by all models at large transverse jet momenta. In addition, the difference between bottom jet production rates in leading and subleading jets is measured and found to be consistent with the next-to-leadingorder predictions. The ability to identify jets containing two b-hadrons is demonstrated and used to identify a deficiency in the predictions of leading order Monte Carlo for the contribution of these jets to dijet production.

  19. A Bio-Inspired Herbal Tea Flavour Assessment Technique

    Directory of Open Access Journals (Sweden)

    Nur Zawatil Isqi Zakaria

    2014-07-01

    Full Text Available Herbal-based products are becoming a widespread production trend among manufacturers for the domestic and international markets. As the production increases to meet the market demand, it is very crucial for the manufacturer to ensure that their products have met specific criteria and fulfil the intended quality determined by the quality controller. One famous herbal-based product is herbal tea. This paper investigates bio-inspired flavour assessments in a data fusion framework involving an e-nose and e-tongue. The objectives are to attain good classification of different types and brands of herbal tea, classification of different flavour masking effects and finally classification of different concentrations of herbal tea. Two data fusion levels were employed in this research, low level data fusion and intermediate level data fusion. Four classification approaches; LDA, SVM, KNN and PNN were examined in search of the best classifier to achieve the research objectives. In order to evaluate the classifiers’ performance, an error estimator based on k-fold cross validation and leave-one-out were applied. Classification based on GC-MS TIC data was also included as a comparison to the classification performance using fusion approaches. Generally, KNN outperformed the other classification techniques for the three flavour assessments in the low level data fusion and intermediate level data fusion. However, the classification results based on GC-MS TIC data are varied.

  20. Successful N2 leptogenesis with flavour coupling effects in realistic unified models

    International Nuclear Information System (INIS)

    Bari, Pasquale Di; King, Stephen F.

    2015-01-01

    In realistic unified models involving so-called SO(10)-inspired patterns of Dirac and heavy right-handed (RH) neutrino masses, the lightest right-handed neutrino N 1 is too light to yield successful thermal leptogenesis, barring highly fine tuned solutions, while the second heaviest right-handed neutrino N 2 is typically in the correct mass range. We show that flavour coupling effects in the Boltzmann equations may be crucial to the success of such N 2 dominated leptogenesis, by helping to ensure that the flavour asymmetries produced at the N 2 scale survive N 1 washout. To illustrate these effects we focus on N 2 dominated leptogenesis in an existing model, the A to Z of flavour with Pati-Salam, where the neutrino Dirac mass matrix may be equal to an up-type quark mass matrix and has a particular constrained structure. The numerical results, supported by analytical insight, show that in order to achieve successful N 2 leptogenesis, consistent with neutrino phenomenology, requires a ''flavour swap scenario'' together with a less hierarchical pattern of RH neutrino masses than naively expected, at the expense of some mild fine-tuning. In the considered A to Z model neutrino masses are predicted to be normal ordered, with an atmospheric neutrino mixing angle well into the second octant and the Dirac phase δ≅ 20 o , a set of predictions that will be tested in the next years in neutrino oscillation experiments. Flavour coupling effects may be relevant for other SO(10)-inspired unified models where N 2 leptogenesis is necessary

  1. The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

    NARCIS (Netherlands)

    Alewijn, M.

    2006-01-01

    Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones,

  2. Searches for flavour changing neutral currents in the top sector

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00359999; The ATLAS collaboration

    2016-01-01

    Flavour Changing Neutral Current (FCNC) processes are forbidden at tree level in the Standard Model and highly suppressed at higher orders. This makes FCNC one of the key processes to search for new physics since any small deviations from the Standard Model expectations could have a big impact. Both ATLAS and CMS Collaborations have designed a comprehensive strategy to search for FCNC in top quark physics both in the production and decay. The strategies followed by both collaborations are here described, using data from $pp$ collisions at the LHC collected at a centre of mass energies of 7 and 8~TeV with integrated luminosities ranging from $5~\\rm{ fb}^{-1}$ to $20.3~\\rm{ fb}^{-1}$.

  3. The Higgs Mass in the MSSM at two-loop order beyond minimal flavour violation

    CERN Document Server

    Goodsell, Mark D; Staub, Florian

    2016-01-01

    Soft supersymmetry-breaking terms provide a wealth of new potential sources of flavour violation, which lead to very tight constraints from precision experiments. This has posed a challenge to construct flavour models to both explain the structure of the Standard Model Yukawa couplings and how their consequent predictions for patterns in the soft supersymmetry-breaking terms do not violate these constraints. While such models have been studied in great detail, the impact of flavour violating soft terms on the Higgs mass at the two-loop level has been assumed to be small or negligible. In this letter, we show that large flavour violation in the up-squark sector can give a positive or negative shift to the SM-like Higgs of several GeV, without being in conflict with any other observation. We investigate in which regions of the parameter space these effects can be expected.

  4. DESY: Theory with flavour

    International Nuclear Information System (INIS)

    Rueckl, R.

    1989-01-01

    Last year, the annual Theory Workshop at the German DESY Laboratory in Hamburg had 'Flavour Physics' as its main theme. The sighting by the UA1 experiment at CERN's proton-antiproton collider and by the ARGUS team at DESY of 'oscillations' in the electrically neutral B mesons carrying the beauty quantum number, and the measurement at CERN of a new parameter in the delicate violation of combined particle-antiparticle and left-right symraetry (CP) in the decays of neutral kaons have made this subject particularly topical

  5. In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction-mass spectrometry

    NARCIS (Netherlands)

    Ruth, van S.M.; Dings, L.; Buhr, K.; Posthumus, M.A.

    2004-01-01

    The volatile flavour released from red kidney beans was evaluated in vitro (in a model mouth system) and in vivo (in-nose). The dynamic release of the volatile flavour compounds was analysed by proton transfer reaction¿mass spectrometry. The flavour compounds were identified by gas

  6. New algorithms for identifying the flavour of B0 mesons using pions and protons

    NARCIS (Netherlands)

    Aaij, R.; Adeva, B.; Adinolfi, M.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alessio, F.; Alexander, M.; Ali, S.; Alkhazov, G.; Alvarez Cartelle, P.; Alves, A. A.; Amato, S.; Amerio, S.; Amhis, Y.; Everse, LA; Anderlini, L.; Andreassi, G.; Andreotti, M.; Andrews, J.E.; Appleby, R. B.; Archilli, F.; d’Argent, P.; Arnau Romeu, J.; Artamonov, A.; Artuso, M.; Aslanides, E.; Auriemma, G.; Baalouch, M.; Babuschkin, I.; Bachmann, S.; Back, J. J.; Badalov, A.; Baesso, C.; Baker, S.C.; Baldini, W.; Barlow, R. J.; Barschel, C.; Barsuk, S.; Barter, W.; Baszczyk, M.; Batozskaya, V.; Batsukh, B.; Battista, V.; Bay, A.; Beaucourt, L.; Beddow, J.; Bedeschi, F.; Bediaga, I.; Bel, L. J.; Bellee, V.; Belloli, N.; Belous, K.; Belyaev, I.; Ben-Haim, E.; Bencivenni, G.; Benson, S.; Benton, J.; Berezhnoy, A.; Bernet, R.; Bertolin, A.; Betti, F.; Bettler, M-O.; Van Beuzekom, Martin; Bezshyiko, Ia; Bifani, S.; Billoir, P.; Bird, T.D.; Birnkraut, A.; Bitadze, A.; Bizzeti, A.; Blake, T.; Blanc, F.; Blouw, J.; Blusk, S.; Bocci, V.; Boettcher, T.; Bondar, A.; Bondar, N.; Bonivento, W.; Bordyuzhin, I.; Borgheresi, A.; Borghi, S.; Borisyak, M.; Borsato, M.; Bossu, F.; Boubdir, M.; Bowcock, T. J. V.; Bowen, E.; Bozzi, C.; Braun, S.; Britsch, M.; Britton, T.; Brodzicka, J.; Buchanan, E.; Burr, C.; Bursche, A.; Buytaert, J.; Cadeddu, S.; Calabrese, R.; Calvi, M.; Calvo Gomez, M.; Camboni, A.; Campana, P.; Campora Perez, D.; Campora Perez, D. H.; Capriotti, L.; Carbone, A.; Carboni, G.; Cardinale, R.; Cardini, A.; Carniti, P.; Carson, L.; Carvalho Akiba, K.; Casse, G.; Cassina, L.; Castillo Garcia, L.; Cattaneo, M.; Cauet, Ch; Cavallero, G.; Cenci, R.; Charles, M.; Charpentier, Ph; Chatzikonstantinidis, G.; Chefdeville, M.; Chen, S.; Cheung, S-F.; Chobanova, V.; Chrzaszcz, M.; Cid Vidal, X.; Ciezarek, G.; Clarke, P. E. L.; Clemencic, M.; Cliff, H. V.; Closier, J.; Coco, V.; Cogan, J.; Cogneras, E.; Cogoni, V.; Cojocariu, L.; Collins, P.; Comerma-Montells, A.; Contu, A.; Cook, A.; Coombs, G.; Coquereau, S.; Corti, G.; Corvo, M.; Costa Sobral, C. M.; Couturier, B.; Cowan, G. A.; Craik, D. C.; Crocombe, A.; Cruz Torres, M.; Cunliffe, S.; Currie, C.R.; D’Ambrosio, C.; Da Cunha Marinho, F.; Dall’Occo, E.; Dalseno, J.; David, P. N.Y.; Davis, A.; De Aguiar Francisco, O.; De Bruyn, K.; De Capua, S.; De Cian, M.; de Miranda, J. M.; Paula, L.E.; De Serio, M.; De Simone, P.; Dean, C-T.; Decamp, D.; Deckenhoff, M.; Del Buono, L.; Demmer, M.; Dendek, A.; Derkach, D.; Deschamps, O.; Dettori, F.; Dey, B.; Di Canto, A.; Dijkstra, H.; Dordei, F.; Dorigo, M.; Dosil Suárez, A.; Dovbnya, A.; Dreimanis, K.; Dufour, L.; Dujany, G.; Dungs, K.; Durante, P.; Dzhelyadin, R.; Dziurda, A.; Dzyuba, A.; Déléage, N.; Easo, S.; Ebert, M.; Egede, U.; Egorychev, V.; Eidelman, S.; Eisenhardt, S.; Eitschberger, U.; Ekelhof, R.; Eklund, L.; Elsasser, Ch.; Ely, S.; Esen, S.; Evans, H. M.; Evans, T. M.; Falabella, A.; Farley, N.; Farry, S.; Fay, R.; Fazzini, D.; Ferguson, D.; Fernandez Prieto, A.; Ferrari, F.; Ferreira Rodrigues, F.; Ferro-Luzzi, M.; Filippov, S.; Fini, R. A.; Fiore, M.; Fiorini, M.; Firlej, M.; Fitzpatrick, C.; Fiutowski, T.; Fleuret, F.; Fohl, K.; Fontana, Mark; Fontanelli, F.; Forshaw, D. C.; Forty, R.; Franco Lima, V.; Frank, M.; Frei, C.; Fu, J.; Furfaro, E.; Färber, C.; Gallas Torreira, A.; Galli, D.; Gallorini, S.; Gambetta, S.; Gandelman, M.; Gandini, P.; Gao, Y.; Garcia Martin, L. M.; García Pardiñas, J.; Garra Tico, J.; Garrido, L.; Garsed, P. J.; Gascon, D.; Carvalho-Gaspar, M.; Gavardi, L.; Gazzoni, G.; Gerick, D.; Gersabeck, E.; Gersabeck, M.; Gershon, T. J.; Ghez, Ph; Gianì, S.; Gibson, V.; Girard, O. G.; Giubega, L.; Gizdov, K.; Gligorov, V. V.; Golubkov, D.; Golutvin, A.; Gomes, A.Q.; Gorelov, I. V.; Gotti, C.; Grabalosa Gándara, M.; Graciani Diaz, R.; Granado Cardoso, L. A.; Graugés, E.; Graverini, E.; Graziani, G.; Grecu, A.; Griffith, P.; Grillo, L.; Gruberg Cazon, B. R.; Grünberg, O.; Gushchin, E.; Guz, Yu; Gys, T.; Göbel, C.; Hadavizadeh, T.; Hadjivasiliou, C.; Haefeli, G.; Haen, C.; Haines, S. C.; Hall, S.; Hamilton, B.; Han, X.; Hansmann-Menzemer, S.; Harnew, N.; Harnew, S. T.; Harrison, J.; Hatch, M.J.; He, J.; Head, T.; Heister, A.J.G.A.M.; Hennessy, K.; Henrard, P.; Henry, L.; Hernando Morata, J. A.; van Herwijnen, E.; Heß, M.; Hicheur, A.; Hill, D.; Hombach, C.; Hopchev, P. H.; Hulsbergen, W.; Humair, T.; Hushchyn, M.; Hussain, N.; Hutchcroft, D. E.; Idzik, M.; Ilten, P.; Jacobsson, R.; Jaeger, A.; Jalocha, J.; Jans, E.; Jawahery, A.; Jiang, F.; John, M.; Johnson, D.; Jones, C. R.; Joram, C.; Jost, B.; Jurik, N.; Kandybei, S.; Kanso, W.; Karacson, M.; Kariuki, J. M.; Karodia, S.; Kecke, M.; Kelsey, M. H.; Kenyon, I. R.; Kenzie, M.; Ketel, T.; Khairullin, E.; Khanji, B.; Khurewathanakul, C.; Kirn, T.; Klaver, S.M.; Klimaszewski, K.; Koliiev, S.; Kolpin, M.; Komarov, I.; Koopman, R. F.; Koppenburg, P.; Kosmyntseva, A.; Kozeiha, M.; Kravchuk, L.; Kreplin, K.; Kreps, M.; Krokovny, P.; Kruse, F.; Krzemien, W.; Kucewicz, W.; Kucharczyk, M.; Kudryavtsev, V.; Kuonen, A. K.; Kurek, K.; Kvaratskheliya, T.; Lacarrere, D.; Lafferty, G. D.; Lai, A.; Lambert, D.M.; Lanfranchi, G.; Langenbruch, C.; Latham, T. E.; Lazzeroni, C.; Le Gac, R.; van Leerdam, J.; Lees, J. P.; Leflat, A.; Lefrançois, J.; Lefèvre, R.; Lemaitre, F.; Lemos Cid, E.; Leroy, O.; Lesiak, T.; Leverington, B.; Li, Y.; Likhomanenko, T.; Lindner, R.; Linn, S.C.; Lionetto, F.; Liu, B.; Liu, X.; Loh, D.; Longstaff, I.; Lopes, J. H.; Lucchesi, D.; Lucio Martinez, M.; Luo, H.; Lupato, A.; Luppi, E.; Lupton, O.; Lusiani, A.; Lyu, X.; Machefert, F.; Maciuc, F.; Maev, O.; Maguire, K.; Malde, S.; Malinin, A.; Maltsev, T.; Manca, G.; Mancinelli, G.; Manning, P.; Maratas, J.; Marchand, J. F.; Marconi, U.; Marin Benito, C.; Marino, P.; Marks, J.; Martellotti, G.; Martin, M.; Martinelli-Boneschi, F.; Martinez-Santos, D.; Martinez-Vidal, F.; Martins Tostes, D.; Massacrier, L. M.; Massafferri, A.; Matev, R.; Mathad, A.; Mathe, Z.; Matteuzzi, C.; Mauri, A.; Maurin, B.; Mazurov, A.; McCann, M.; McCarthy, J.; Mcnab, A.; McNulty, R.; Meadows, B. T.; Meier, F.; Meissner, M.; Melnychuk, D.; Merk, M.; Merli, A.; Michielin, E.; Milanes, D. A.; Minard, M. N.; Mitzel, D. S.; Mogini, A.; Molina Rodriguez, J.; Monroy, I. A.; Monteil, S.; Morandin, M.; Morawski, P.; Mordà, A.; Morello, M. J.; Moron, J.; Morris, A. B.; Mountain, R.; Muheim, F.; Mulder, M.; Mussini, M.; Müller, D.; Müller, J.; Müller, Karl; von Müller, L.; Naik, P.; Nakada, T.; Nandakumar, R.; Nandi, A.; Nasteva, I.; Needham, M.; Neri, N.; Neubert, S.; Neufeld, N.; Neuner, M.; Nguyen, A. D.; Nguyen, T. D.; Nguyen-Mau, C.; Nieswand, S.; Niet, R.; Nikitin, N.; Nikodem, T.; Novoselov, A.; O’Hanlon, D. P.; Oblakowska-Mucha, A.; Obraztsov, V.; Ogilvy, S.; Oldeman, R.; Onderwater, C. J.G.; Otalora Goicochea, J. M.; Otto, E.A.; Owen, R.P.; Oyanguren, A.; Pais, P. R.; Palano, A.; Palombo, F.; Palutan, M.; Panman, J.; Papanestis, A.; Pappagallo, M.; Pappalardo, L.L.; Parker, W.S; Parkes, C.; Passaleva, G.; Pastore, A.; Patel, G. D.; Patel, M.; Patrignani, C.; Pearce, D.A.; Pellegrino, A.; Penso, G.; Pepe Altarelli, M.; Perazzini, S.; Perret, P.; Pescatore, L.; Petridis, K.; Petrolini, A.; Petrov, A.; Petruzzo, M.; Picatoste Olloqui, E.; Pietrzyk, B.; Pikies, M.; Pinci, D.; Pistone, A.; Piucci, A.; Playfer, S.; Plo Casasus, M.; Poikela, T.; Polci, F.; Poluektov, A.; Polyakov, I.; Polycarpo, E.; Pomery, G. J.; Popov, A.; Popov, D.; Popovici, B.; Poslavskii, S.; Potterat, C.; Price, M. E.; Price, J.D.; Prisciandaro, J.; Pritchard, C.A.; Prouve, C.; Pugatch, V.; Puig Navarro, A.; Punzi, G.; Qian, Y.W.; Quagliani, R.; Rachwal, B.; Rademacker, J. H.; Rama, M.; Ramos Pernas, M.; Rangel, M. S.; Raniuk, I.; Ratnikov, F.; Raven, G.; Redi, F.; Reichert, S.; dos Reis, A. C.; Remon Alepuz, C.; Renaudin, V.; Ricciardi, S.; Richards, Jennifer S; Rihl, M.; Rinnert, K.; Rives Molina, V.; Robbe, P.; Rodrigues, A. B.; Rodrigues, L.E.T.; Rodriguez Lopez, J. A.; Rodriguez Perez, P.; Rogozhnikov, A.; Roiser, S.; Rollings, A.; Romanovskiy, V.; Romero Vidal, A.; Ronayne, J. W.; Rotondo, M.; Rudolph, M. S.; Ruf, T.; Ruiz Valls, P.; Saborido Silva, J. J.; Sadykhov, E.; Sagidova, N.; Saitta, B.; Salustino Guimaraes, V.; Sanchez Mayordomo, C.; Sanmartin Sedes, B.; Santacesaria, R.; Santamarina Rios, C.; Santimaria, M.; Santovetti, E.; Sarti, A.; Satriano, C.; Satta, A.; Saunders, D. M.; Savrina, D.; Schael, S.; Schellenberg, M.; Schiller, M.; Schindler, R. H.; Schlupp, M.; Schmelling, M.; Schmelzer, T.; Schmidt, B.; Schneider, O.; Schopper, A.; Schubert, K.; Schubiger, M.; Schune, M. H.; Schwemmer, R.; Sciascia, B.; Sciubba, A.; Semennikov, A.; Sergi, A; Serra, N.; Serrano, J.; Sestini, L.; Seyfert, P.; Shapkin, M.; Shapoval, I.; Shcheglov, Y.; Shears, T.; Shekhtman, L.; Shevchenko, V.; Shires, A.; Siddi, B. G.; Silva Coutinho, R.; Silva de Oliveira, L.; Simi, G.; Simone, S.; Sirendi, M.; Skidmore, N.; Skwarnicki, T.; Smith, E.; Smith, I. T.; Smith, J; Smith, M.; Snoek, H.; Sokoloff, M. D.; Soler, F. J. P.; Souza De Paula, B.; Spaan, B.; Spradlin, P.; Sridharan, S.; Stagni, F.; Stahl, M.; Stahl, S.; Stefko, P.; Stefkova, S.; Steinkamp, O.; Stemmle, S.; Stenyakin, O.; Stevenson-Moore, P.; Stoica, S.; Stone, S.; Storaci, B.; Stracka, S.; Straticiuc, M.; Straumann, U.; Sun, L.; Sutcliffe, W.; Swientek, K.; Syropoulos, V.; Szczekowski, M.; Szumlak, T.; T’Jampens, S.; Tayduganov, A.; Tekampe, T.; Teklishyn, M.; Tellarini, G.; Teubert, F.; Thomas, E.; van Tilburg, J.; Tilley, M. J.; Tisserand, V.; Tobin, M. N.; Tolk, S.; Tomassetti, L.; Tonelli, D.; Topp-Joergensen, S.; Toriello, F.; Tournefier, E.; Tourneur, S.; Trabelsi, K.; Traill, M.; Tran, N.T.M.T.; Tresch, M.; Trisovic, A.; Tsaregorodtsev, A.; Tsopelas, P.; Tully, M.A.; Tuning, N.; Ukleja, A.; Ustyuzhanin, A.; Uwer, U.; Vacca, C.; Vagnoni, V.; Valassi, A.; Valat, S.; Valenti, G.; Vallier, A.; Vazquez Gomez, R.; Vazquez Regueiro, P.; Vecchi, S.; van Veghel-Plandsoen, M.M.; Velthuis, M.J.; Veltri, M.; Veneziano, G.; Venkateswaran, A.; Vernet, M.; Vesterinen, M.; Viaud, B.; Vieira, D.; Vieites Diaz, M.; Vilasis-Cardona, X.; Volkov, V.; Vollhardt, A.; Voneki, B.; Vorobyev, A.; Vorobyev, V.; Voß, C.; de Vries, J. A.; Vázquez Sierra, C.; Waldi, R.; Wallace, C.; Wallace, R.; Walsh, John; Wang, J.; Ward, D. R.; Wark, H. M.; Watson, N. K.; Websdale, D.; Weiden, A.; Whitehead, M.; Wicht, J.; Wilkinson, G.; Wilkinson, M.; Williams, M.; Williams, M.P.; Williams, M.; Williams, T.; Wilson, James F; Wimberley, J.; Wishahi, J.; Wislicki, W.; Witek, M.; Wormser, G.; Wotton, S. A.; Wraight, K.; Wyllie, K.; Xie, Y.; Xu, Z.; Yang, Z.; Yin, H; Yu, J.; Yuan, X.; Yushchenko, O.; Zarebski, K. A.; Zavertyaev, M.; Zhang, L.; Zhang, Y.; Zhelezov, A.; Zheng, Y.; Zhokhov, A.; Zhu, X.; Zhukov, V.; Zucchelli, S.

    2017-01-01

    Two new algorithms for use in the analysis of pp collision are developed to identify the flavour of B0 mesons at production using pions and protons from the hadronization process. The algorithms are optimized and calibrated on data, using B0→D-π+ decays from pp collision data collected by LHCb at

  7. Light third-generation squarks from flavour gauge messengers

    International Nuclear Information System (INIS)

    Brümmer, Felix; McGarrie, Moritz; Weiler, Andreas

    2014-01-01

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3) F symmetry acting on the quark superfields. If SU(3) F is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3) F breaking

  8. Light third-generation squarks from flavour gauge messengers

    International Nuclear Information System (INIS)

    Bruemmer, Felix; McGarrie, Moritz; Univ. of the Witwatersrand, Johannesburg; Weiler, Andreas; CERN - European Organization for Nuclear Research, Geneva

    2014-04-01

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3) F symmetry acting on the quark superfields. If SU(3) F is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3) F breaking.

  9. Flavour Democracy in Strong Unification

    CERN Document Server

    Abel, S A; Abel, Steven; King, Steven

    1998-01-01

    We show that the fermion mass spectrum may naturally be understood in terms of flavour democratic fixed points in supersymmetric theories which have a large domain of attraction in the presence of "strong unification". Our approach provides an alternative to the approximate Yukawa texture zeroes of the Froggatt-Nielsen mechanism. We discuss a particular model based on a broken gauged $SU(3)_L\\times SU(3)_R$ family symmetry which illustrates our approach.

  10. Solving the flavour problem in supersymmetric Standard Models with three Higgs families

    International Nuclear Information System (INIS)

    Howl, R.; King, S.F.

    2010-01-01

    We show how a non-Abelian family symmetry Δ 27 can be used to solve the flavour problem of supersymmetric Standard Models containing three Higgs families such as the Exceptional Supersymmetric Standard Model (E 6 SSM). The three 27-dimensional families of the E 6 SSM, including the three families of Higgs fields, transform in a triplet representation of the Δ 27 family symmetry, allowing the family symmetry to commute with a possible high energy E 6 symmetry. The Δ 27 family symmetry here provides a high energy understanding of the Z 2 H symmetry of the E 6 SSM, which solves the flavour changing neutral current problem of the three families of Higgs fields. The main phenomenological predictions of the model are tri-bi-maximal mixing for leptons, two almost degenerate LSPs and two almost degenerate families of colour triplet D-fermions, providing a clear prediction for the LHC. In addition the model predicts PGBs with masses below the TeV scale, and possibly much lighter, which appears to be a quite general and robust prediction of all models based on the D-term vacuum alignment mechanism.

  11. Euroopa Liidu 7. Raamprogrammi projekt FLAVOURE / Marge Malbe

    Index Scriptorium Estoniae

    Malbe, Marge, 1968-

    2011-01-01

    2009. a sai Eesti Maaviljeluse Instituut 843,270.00 € suuruse Euroopa Liidu finantseeringu 3 aastat kestva projekti FLAVOURE (Food and Feed Laboratory of Varied and Outstanding Research in Estonia) läbiviimiseks ja koordineerimiseks

  12. Multiquark baryons with broken flavour symmetry 1

    International Nuclear Information System (INIS)

    Wroldsen, J.

    The calculation of the spectrum of 4qq multiquark baryons is carried out, taking into account that SU(3) flavour is broken. To handle this problem, which includes manipulation of giant expressions for the wavefunctions, methods suitable for programming in SCHOONSCHIP are developed and employed. (Auth)

  13. Spent yeast as natural source of functional food additives

    Science.gov (United States)

    Rakowska, Rita; Sadowska, Anna; Dybkowska, Ewa; Świderski, Franciszek

    Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are β-glucans and yeast extracts. Other like foodstuffs include dried brewer’s yeast, where this is dried and the bitterness removed to be fit for human consumption as well as mannan-oligosaccharides hitherto used in the feed industry. β-glucans constitute the building blocks of yeast cell walls and can thus be used in human nutrition as dietary supplements or serving as food additives in functional foods. β-glucans products obtained via post-fermentation of beer also exhibit a high and multi-faceted biological activity where they improve the blood’s lipid profile, enhance immunological status and have both prebiotic and anti-oxidant properties. Yeast extracts are currently being used more and more to enhance flavour in foodstuffs, particularly for meat and its products. Depending on how autolysis is carried out, it is possible to design extracts of various meat flavours characteristic of specific meats. Many different flavour profiles can be created which may be additionally increased in combination with vegetable extracts. Within the food market, yeast extracts can appear in various guises such as liquids, pastes or powders. They all contain significant amounts of glutamic acid, 5’-GMP and 5’-IMP nucleotides together with various amino acids and peptides that act synergistically for enhancing the flavour of foodstuff products. Recent studies have demonstrated additional benefits of yeast extracts as valuable sources of amino acids and peptides which can be used in functional foods and dietary supplements. These products possess GRAS status (Generally Recognised As Safe) which thereby also adds further as to why they should be used

  14. Measurements of heavy-flavour decay leptons with ALICE

    Directory of Open Access Journals (Sweden)

    Sakai Shingo

    2015-01-01

    Full Text Available We present measurements of electrons and muons from heavy-flavour hadron decays at central and forward rapidity performed by the ALICE Collaboration in p–Pb (√sNN = 5.02 TeV and Pb–Pb collisions (√sNN = 2.76 TeV. Electrons are reconstructed using several detectors of the ALICE central barrel. Muons are reconstructed using the muon spectrometer at forward rapidity (2.5 < y < 4. The nuclear modification factors in Pb–Pb (RAA and in p–Pb (RpPb collisions, and the azimuthal anisotropy (v2 in Pb– Pb collisions will be discussed. Theoretical predictions are compared with the data. In addition, the measurement of the azimuthal correlation between electrons from heavyflavour hadron decays and charged hadrons in p–Pb collisions will be shown.

  15. Gauge-Higgs unification with broken flavour symmetry

    Energy Technology Data Exchange (ETDEWEB)

    Olschewsky, M.

    2007-05-15

    We study a five-dimensional Gauge-Higgs unification model on the orbifold S{sup 1}/Z{sub 2} based on the extended standard model (SM) gauge group SU(2){sub L} x U(1){sub Y} x SO(3){sub F}. The group SO(3){sub F} is treated as a chiral gauged flavour symmetry. Electroweak-, flavour- and Higgs interactions are unified in one single gauge group SU(7). The unified gauge group SU(7) is broken down to SU(2){sub L} x U(1){sub Y} x SO(3){sub F} by orbifolding and imposing Dirichlet and Neumann boundary conditions. The compactification scale of the theory is O(1) TeV. Furthermore, the orbifold S{sup 1}/Z{sub 2} is put on a lattice. This setting gives a well-defined staring point for renormalisation group (RG) transformations. As a result of the RG-flow, the bulk is integrated out and the extra dimension will consist of only two points: the orbifold fixed points. The model obtained this way is called an effective bilayered transverse lattice model. Parallel transporters (PT) in the extra dimension become nonunitary as a result of the blockspin transformations. In addition, a Higgs potential V({phi}) emerges naturally. The PTs can be written as a product e{sup A{sub y}}e{sup {eta}}e{sup A{sub y}} of unitary factors e{sup A{sub y}} and a selfadjoint factor e{sup {eta}}. The reduction 48 {yields} 35 + 6 + anti 6 + 1 of the adjoint representation of SU(7) with respect to SU(6) contains SU(2){sub L} x U(1){sub Y} x SO(3){sub F} leads to three SU(2){sub L} Higgs doublets: one for the first, one for the second and one for the third generation. Their zero modes serve as a substitute for the SM Higgs. When the extended SM gauge group SU(2){sub L} x U(1){sub Y} x SO(3){sub F} is spontaneously broken down to U(1){sub em}, an exponential gauge boson mass splitting occurs naturally. At a first step SU(2){sub L} x U(1){sub Y} x SO(3){sub F} is broken to SU(2){sub L} x U(1){sub Y} by VEVs for the selfadjoint factor e{sup {eta}}. This breaking leads to masses of flavour changing SO(3){sub F

  16. Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.

    Science.gov (United States)

    Zhang, R; Wu, Q; Xu, Y

    2013-07-01

    The potential of Bacillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of Chinese Moutai-flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC-MS, in which C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B. licheniformis (MT-6 and MT-15) produced more volatile compound concentrations, mainly C4 compounds, than the type strain of B. licheniformis (ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B. licheniformis in solid-state fermentation than in submerged state fermentation. Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore-run part of the distilled sample which was inoculated with Bacillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with Bacillus starter culture showed improved results in sensory appraisals. These results indicated that B. licheniformis was one of the main species influencing the aroma characteristics of Moutai-flavour liquor. This is the first report of an investigation into the effect of Bacillus starter cultures on the flavour features of Moutai-flavour liquor, which verified that Bacillus licheniformis can enhance aroma concentration in Moutai-flavour liquor. Bacillus starter culture brought C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds to the liquor, which gave a better result in sensory appraisals. © 2013 The Society for Applied Microbiology.

  17. Authenticity and Traceability of Vanilla Flavour by Analysis of Stable Isotopes

    DEFF Research Database (Denmark)

    Hansen, Anne-Mette Sølvbjerg; Fromberg, Arvid; Frandsen, Henrik Lauritz

    For authentification of vanilla flavours, vanilla pods of the type Vanilla planifolia and Vanilla tahitensis from different geographical habitats were extracted and analyzed together with vanilla flavours made by fermentations and chemical synthesis. Isotopic delta values were determined using Gas...... or by fermentation. Furthermore the results showed that there was a significant difference in the isotopic composition of vanillin for the two types of vanilla plants analyzed, where Vanilla tahitensis contained more 13C than Vanilla planifolia. Delta2H values of precipitation at different geographic locations...

  18. Image processing can cause some malignant soft-tissue lesions to be missed in digital mammography images.

    Science.gov (United States)

    Warren, L M; Halling-Brown, M D; Looney, P T; Dance, D R; Wallis, M G; Given-Wilson, R M; Wilkinson, L; McAvinchey, R; Young, K C

    2017-09-01

    To investigate the effect of image processing on cancer detection in mammography. An observer study was performed using 349 digital mammography images of women with normal breasts, calcification clusters, or soft-tissue lesions including 191 subtle cancers. Images underwent two types of processing: FlavourA (standard) and FlavourB (added enhancement). Six observers located features in the breast they suspected to be cancerous (4,188 observations). Data were analysed using jackknife alternative free-response receiver operating characteristic (JAFROC) analysis. Characteristics of the cancers detected with each image processing type were investigated. For calcifications, the JAFROC figure of merit (FOM) was equal to 0.86 for both types of image processing. For soft-tissue lesions, the JAFROC FOM were better for FlavourA (0.81) than FlavourB (0.78); this difference was significant (p=0.001). Using FlavourA a greater number of cancers of all grades and sizes were detected than with FlavourB. FlavourA improved soft-tissue lesion detection in denser breasts (p=0.04 when volumetric density was over 7.5%) CONCLUSIONS: The detection of malignant soft-tissue lesions (which were primarily invasive) was significantly better with FlavourA than FlavourB image processing. This is despite FlavourB having a higher contrast appearance often preferred by radiologists. It is important that clinical choice of image processing is based on objective measures. Copyright © 2017 The Royal College of Radiologists. Published by Elsevier Ltd. All rights reserved.

  19. Towards four-flavour dynamical simulations

    Energy Technology Data Exchange (ETDEWEB)

    Herdoiza, Gregorio [DESY, Zeuthen (Germany). John von Neumann-Institut fuer Computing NIC; Univ. Autonoma de Madrid (Spain). Dept. de Fisica Teorica e Inst. de Fiscia Teorica

    2011-03-15

    The inclusion of physical effects from sea quarks has been one of the main advances in lattice QCD simulations over the last few years. We report on recent studies with four flavours of dynamical quarks and address some of the potential issues arising in this new setup. First results for physical observables in the light, strange and charm sectors are presented together with the status of dedicated simulations to perform the non-perturbative renormalisation in mass-independent schemes. (orig.)

  20. Neutrino Mass and Flavour Models

    International Nuclear Information System (INIS)

    King, Stephen F.

    2010-01-01

    We survey some of the recent promising developments in the search for the theory behind neutrino mass and tri-bimaximal mixing, and indeed all fermion masses and mixing. We focus in particular on models with discrete family symmetry and unification, and show how such models can also solve the SUSY flavour and CP problems. We also discuss the theoretical implications of the measurement of a non-zero reactor angle, as hinted at by recent experimental measurements.

  1. Working group report: Low energy and flavour physics

    Indian Academy of Sciences (India)

    This is a report of the low energy and flavour physics working group at ... that calculates the non-leptonic decay amplitudes including the long-distance con- tributions. There were three lectures that lasted for over seven hours, and were.

  2. Flavour Tagging Algorithms and Performances in LHCb

    CERN Document Server

    Calvi, M; Musy, M

    2007-01-01

    In this note we describe the general characteristics of the LHCb flavour tagging algorithms and summarize the tagging performances on the Monte Carlo samples generated for the Data Challenge 2004 in different decay channels. We also discuss some systematics effects and possible methods to extract the mistag fraction in real data.

  3. Decays of Z boson into pseudoscalar meson pair of different flavours

    Energy Technology Data Exchange (ETDEWEB)

    Chia, Swee-Ping [High Impact Research, University of Malaya, 50603 Kuala Lumpur (Malaysia)

    2014-03-05

    We analyse the process Z°→M{sub 1}M{sub 2}, where M{sub 1} and M{sub 2} are pseudoscalar mesons with quark contents of q{sub 1}q{sup ¯} and qq{sup ¯}{sub 2} respectively. At the quark level, the process Z°→q{sub 1}q{sup ¯}{sub 2}, where q{sub 1} and q{sub 2} are quarks of different flavours, receives contribution only from the Z-penguin. In order to fold the quark-level process to the hadronic process, we make the fundamental assumption that the vertex of type Mqq{sup ¯} can be approximated by an effective constant γ5 coupling. With this assumption, estimates are obtained for the cross-sections for the following processes: Z°→K{sup −}π{sup +}, Z°→B{sup −}K{sup +}.

  4. Impact of non-menthol flavours in tobacco products on perceptions and use among youth, young adults and adults: a systematic review.

    Science.gov (United States)

    Huang, Li-Ling; Baker, Hannah M; Meernik, Clare; Ranney, Leah M; Richardson, Amanda; Goldstein, Adam O

    2017-11-01

    This systematic review examines the impact of non-menthol flavours in tobacco products on tobacco use perceptions and behaviours among youth, young adults and adults. English-language peer-reviewed publications indexed in 4 databases were searched through April 2016. A search strategy was developed related to tobacco products and flavours. Of 1688 articles identified, we excluded articles that were not English-language, were not peer-reviewed, were qualitative, assessed menthol-flavoured tobacco products only and did not contain original data on outcomes that assessed the impact of flavours in tobacco products on perceptions and use behaviour. Outcome measures were identified and tabulated. 2 researchers extracted the data independently and used a validated quality assessment tool to assess study quality. 40 studies met the inclusion criteria. Data showed that tobacco product packaging with flavour descriptors tended to be rated as more appealing and as less harmful by tobacco users and non-users. Many tobacco product users, especially adolescents, reported experimenting, initiating and continuing to use flavoured products because of the taste and variety of the flavours. Users of many flavoured tobacco products also showed decreased likelihood of intentions to quit compared with non-flavoured tobacco product users. Flavours in most tobacco products appear to play a key role in how users and non-users, especially youth, perceive, initiate, progress and continue using tobacco products. Banning non-menthol flavours from tobacco products may ultimately protect public health by reducing tobacco use, particularly among youth. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  5. First results with two light flavours of quarks with maximally twisted mass

    International Nuclear Information System (INIS)

    Jansen, K.; Urbach, C.

    2006-10-01

    We report on first results of an ongoing effort to simulate lattice QCD with two degenerate flavours of quarks by means of the twisted mass formulation tuned to maximal twist. By utilising recent improvements of the HMC algorithm, pseudo-scalar masses well below 300 MeV are simulated on volumes L 3 .T with T=2L and L>2 fm and at values of the lattice spacing a f =2+1+1 flavours are discussed. (orig.)

  6. Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat

    Directory of Open Access Journals (Sweden)

    A. Di Luccia

    2010-02-01

    Full Text Available Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS. The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussed.

  7. Flavour Independent Search for Neutral Higgs Bosons at LEP

    CERN Document Server

    Achard, P; Aguilar-Benítez, M; Alcaraz, J; Alemanni, G; Allaby, James V; Aloisio, A; Alviggi, M G; Anderhub, H; Andreev, V P; Anselmo, F; Arefev, A; Azemoon, T; Aziz, T; Bagnaia, P; Bajo, A; Baksay, G; Baksay, L; Baldew, S V; Banerjee, S; Banerjee, Sw; Barczyk, A; Barillère, R; Bartalini, P; Basile, M; Batalova, N; Battiston, R; Bay, A; Becattini, F; Becker, U; Behner, F; Bellucci, L; Berbeco, R; Berdugo, J; Berges, P; Bertucci, B; Betev, B L; Biasini, M; Biglietti, M; Biland, A; Blaising, J J; Blyth, S C; Bobbink, Gerjan J; Böhm, A; Boldizsar, L; Borgia, B; Bottai, S; Bourilkov, D; Bourquin, Maurice; Braccini, S; Branson, J G; Brochu, F; Burger, J D; Burger, W J; Cai, X D; Capell, M; Cara Romeo, G; Carlino, G; Cartacci, A M; Casaus, J; Cavallari, F; Cavallo, N; Cecchi, C; Cerrada, M; Chamizo-Llatas, M; Chang, Y H; Chemarin, M; Chen, A; Chen, G; Chen, G M; Chen, H F; Chen, H S; Chiefari, G; Cifarelli, Luisa; Cindolo, F; Clare, I; Clare, R; Coignet, G; Colino, N; Costantini, S; de la Cruz, B; Cucciarelli, S; van Dalen, J A; De Asmundis, R; Déglon, P L; Debreczeni, J; Degré, A; Dehmelt, K; Deiters, K; Della Volpe, D; Delmeire, E; Denes, P; De Notaristefani, F; De Salvo, A; Diemoz, M; Dierckxsens, M; Dionisi, C; Dittmar, M; Doria, A; Dova, M T; Duchesneau, D; Duda, M; Echenard, B; Eline, A; El-Hage, A; El-Mamouni, H; Engler, A; Eppling, F J; Extermann, P; Falagán, M A; Falciano, S; Favara, A; Fay, J; Fedin, O; Felcini, M; Ferguson, T; Fesefeldt, H S; Fiandrini, E; Field, J H; Filthaut, F; Fisher, P H; Fisher, W; Fisk, I; Forconi, G; Freudenreich, Klaus; Furetta, C; Galaktionov, Yu; Ganguli, S N; García-Abia, P; Gataullin, M; Gentile, S; Giagu, S; Gong, Z F; Grenier, G; Grimm, O; Grünewald, M W; Guida, M; van Gulik, R; Gupta, V K; Gurtu, A; Gutay, L J; Haas, D; Hatzifotiadou, D; Hebbeker, T; Hervé, A; Hirschfelder, J; Hofer, H; Hohlmann, M; Holzner, G; Hou, S R; Hu, Y; Jin, B N; Jones, L W; de Jong, P; Josa-Mutuberria, I; Käfer, D; Kaur, M; Kienzle-Focacci, M N; Kim, J K; Kirkby, Jasper; Kittel, E W; Klimentov, A; König, A C; Kopal, M; Koutsenko, V F; Kräber, M H; Krämer, R W; Krüger, A; Kunin, A; Ladrón de Guevara, P; Laktineh, I; Landi, G; Lebeau, M; Lebedev, A; Lebrun, P; Lecomte, P; Lecoq, P; Le Coultre, P; Le Goff, J M; Leiste, R; Levtchenko, M; Levchenko, P M; Li, C; Likhoded, S; Lin, C H; Lin, W T; Linde, Frank L; Lista, L; Liu, Z A; Lohmann, W; Longo, E; Lü, Y S; Luci, C; Luminari, L; Lustermann, W; Ma Wen Gan; Malgeri, L; Malinin, A; Maña, C; Mans, J; Martin, J P; Marzano, F; Mazumdar, K; McNeil, R R; Mele, S; Merola, L; Meschini, M; Metzger, W J; Mihul, A; Milcent, H; Mirabelli, G; Mnich, J; Mohanty, G B; Muanza, G S; Muijs, A J M; Musicar, B; Musy, M; Nagy, S; Natale, S; Napolitano, M; Nessi-Tedaldi, F; Newman, H; Nisati, A; Novák, T; Nowak, H; Ofierzynski, R A; Organtini, G; Pal, I; Palomares, C; Paolucci, P; Paramatti, R; Passaleva, G; Patricelli, S; Paul, T; Pauluzzi, M; Paus, C; Pauss, Felicitas; Pedace, M; Pensotti, S; Perret-Gallix, D; Petersen, B; Piccolo, D; Pierella, F; Pioppi, M; Piroué, P A; Pistolesi, E; Plyaskin, V; Pohl, M; Pozhidaev, V; Pothier, J; Prokofev, D; Prokofiev, D O; Quartieri, J; Rahal-Callot, G; Rahaman, M A; Raics, P; Raja, N; Ramelli, R; Rancoita, P G; Ranieri, R; Raspereza, A V; Razis, P A; Ren, D; Rescigno, M; Reucroft, S; Riemann, S; Riles, K; Roe, B P; Romero, L; Rosca, A; Rosenbleck, C; Rosier-Lees, S; Roth, S; Rubio, J A; Ruggiero, G; Rykaczewski, H; Sakharov, A; Saremi, S; Sarkar, S; Salicio, J; Sánchez, E; Schäfer, C; Shchegelskii, V; Schopper, Herwig Franz; Schotanus, D J; Sciacca, C; Servoli, L; Shevchenko, S; Shivarov, N; Shoutko, V; Shumilov, E; Shvorob, A V; Son, D; Souga, C; Spillantini, P; Steuer, M; Stickland, D P; Stoyanov, B; Strässner, A; Sudhakar, K; Sultanov, G G; Sun, L Z; Sushkov, S; Suter, H; Swain, J D; Szillási, Z; Tang, X W; Tarjan, P; Tauscher, Ludwig; Taylor, L; Tellili, B; Teyssier, D; Timmermans, C; Ting, Samuel C C; Ting, S M; Tonwar, S C; Tóth, J; Tully, C; Tung, K L; Ulbricht, J; Valente, E; Van de Walle, R T; Vásquez, R; Veszpremi, V; Vesztergombi, G; Vetlitskii, I; Vicinanza, D; Viertel, Gert M; Villa, S; Vivargent, M; Vlachos, S; Vodopyanov, I; Vogel, H; Vogt, H; Vorobev, I; Vorobyov, A A; Wadhwa, M; Wang, Q; Wang, X L; Wang, Z M; Weber, M; Wienemann, P; Wilkens, H; Wynhoff, S; Xia, L; Xu, Z Z; Yamamoto, J; Yang, B Z; Yang, C G; Yang, H J; Yang, M; Yeh, S C; Zalite, A; Zalite, Yu; Zhang, Z P; Zhao, J; Zhu, G Y; Zhu, R Y; Zhuang, H L; Zichichi, A; Zimmermann, B; Zöller, M

    2004-01-01

    A flavour independent search for the CP-even and CP-odd neutral Higgs bosons h and A is performed in 624/pb of data collected with the L3 detector at LEP at centre-of-mass energies between 189 and 209GeV. Higgs boson production through the e^+e^- -> Z h and the e^+e^- ->h A processes is considered and decays of the Higgs bosons into hadrons are studied. No significant signal is observed and 95% confidence level limits on the hZZ and hAZ couplings are derived as a function of the Higgs boson masses. Assuming the Standard Model cross section for the Higgs-strahlung process and a 100% branching fraction into hadrons, a 95% confidence level lower limit on the mass of the Higgs boson is set at 110.3GeV.

  8. REAL-TIME FLAVOUR TAGGING SELECTION IN ATLAS

    CERN Document Server

    Bokan, Petar; The ATLAS collaboration

    2016-01-01

    The ATLAS experiment includes a well-developed trigger system that allows a selection of events which are thought to be of interest, while achieving a high overall rejection against less interesting processes. An important part of the online event selection is the ability to distinguish between jets arising from heavy-flavour quarks (b- and c-jets) and light jets (jets from u-, d-, s- and gluon jets) in real-time. This is essential for many physics analysis that include processes with large jet multiplicity and b-quarks in the final state. Many changes were implemented to the ATLAS online b-jet selection for the Run-2 of the LHC. An overview of the b-jet trigger strategy and performance during 2015 data taking is presented. The ability to use complex offline Multivariate (MV2) b-tagging algorithms directly at High Level Trigger (HLT) was tested in this period. Details on online tagging algorithms are given together with the plans on how to adapt to the new high-luminosity and increased pileup conditions by ex...

  9. Probing lepton-flavour universality with K → πν anti ν decays

    Energy Technology Data Exchange (ETDEWEB)

    Bordone, Marzia; Buttazzo, Dario; Isidori, Gino; Monnard, Joachim [Universitaet Zuerich, Physik-Institut, Zurich (Germany)

    2017-09-15

    We analyse the rare processes K → πν anti ν in view of the recent hints of violations of lepton-flavour universality (LFU) observed in B meson decays. If, as suggested by present data, the new interactions responsible for LFU violations couple mainly to the third generation of left-handed fermions, K → πν anti ν decays turn out to be particularly interesting: these are the only kaon decays with third-generation leptons (the τ neutrinos) in the final state. In order to relate B-physics anomalies and K decays we adopt an effective field theory approach, assuming that the new interactions satisfy an approximate U(2){sub q} x U(2){sub l} flavour symmetry. In this framework we show that O(1) deviations from the Standard Model predictions in K → πν anti ν branching ratios, closely correlated to similar effects in B → K{sup (*)}ν anti ν, are naturally expected. The correlation of B(K → πν anti ν), B(B → K{sup (*)}ν anti ν), and the LFU violations in B decays would provide a very valuable tool to shed more light on this interesting phenomenon. (orig.)

  10. Finite volume for three-flavour Partially Quenched Chiral Perturbation Theory through NNLO in the meson sector

    Science.gov (United States)

    Bijnens, Johan; Rössler, Thomas

    2015-11-01

    We present a calculation of the finite volume corrections to meson masses and decay constants in three flavour Partially Quenched Chiral Perturbation Theory (PQChPT) through two-loop order in the chiral expansion for the flavour-charged (or off-diagonal) pseudoscalar mesons. The analytical results are obtained for three sea quark flavours with one, two or three different masses. We reproduce the known infinite volume results and the finite volume results in the unquenched case. The calculation has been performed using the supersymmetric formulation of PQChPT as well as with a quark flow technique.

  11. Impact of advertisements promoting candy-like flavoured e-cigarettes on appeal of tobacco smoking among children: an experimental study.

    Science.gov (United States)

    Vasiljevic, Milica; Petrescu, Dragos C; Marteau, Theresa M

    2016-12-01

    There are concerns that the marketing of e-cigarettes may increase the appeal of tobacco smoking in children. We examined this concern by assessing the impact on appeal of tobacco smoking after exposure to advertisements for e-cigarettes with and without candy-like flavours, such as, bubble gum and milk chocolate. We assigned 598 English school children (aged 11-16 years) to 1 of 3 different conditions corresponding to the adverts to which they were exposed: adverts for flavoured e-cigarettes, adverts for non-flavoured e-cigarettes or a control condition in which no adverts were shown. The primary endpoint was appeal of tobacco smoking. Secondary endpoints were: appeal of using e-cigarettes, susceptibility to tobacco smoking, perceived harm of tobacco, appeal of e-cigarette adverts and interest in buying and trying e-cigarettes. Tobacco smokers and e-cigarette users were excluded from analyses (final sample=471). Exposure to either set of adverts did not increase the appeal of tobacco smoking, the appeal of using e-cigarettes, or susceptibility to tobacco smoking. Also, it did not reduce the perceived harm of tobacco smoking, which was high. Flavoured e-cigarette adverts were, however, more appealing than adverts for non-flavoured e-cigarettes and elicited greater interest in buying and trying e-cigarettes. Exposure to adverts for e-cigarettes does not seem to increase the appeal of tobacco smoking in children. Flavoured, compared with non-flavoured, e-cigarette adverts did, however, elicit greater appeal and interest in buying and trying e-cigarettes. Further studies extending the current research are needed to elucidate the impact of flavoured and non-flavoured e-cigarette adverts. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  12. Heavy flavour decays at LEP

    CERN Document Server

    Rousseau, D H

    2001-01-01

    Recent heavy flavour results from LEP experiments are presented. Special emphasis is put on complex inclusive B reconstruction methods with high potentialities for lifetime, mixing, CP violation studies and new measurements of IVubl· The new world average of r8-f'r8o is 1.08 ± 0.03. The new world average of Re parameter measured in inclusive B0 decay is 0.001 ± 0.009. The new LEP average of JV ub I measured from inclusive b->ulv branching fraction is 4.

  13. LHCb : Search for Lepton Flavour Violation at LHCb

    CERN Multimedia

    Rives Molina, Vicente

    2014-01-01

    The observation of neutrino oscillations has re-opened the case for searches of lepton-flavour violating decays. We report on recent results on searches for short or long-lived Majorana heavy neutrinos in B&arr;μμπ and τ→μμμ decays

  14. Three-flavoured neutrino oscillations and the Leggett-Garg inequality

    Energy Technology Data Exchange (ETDEWEB)

    Gangopadhyay, Debashis; Roy, Animesh Sinha [Ramakrishna Mission Vivekananda University, Department of Physics, Howrah, West Bengal (India)

    2017-04-15

    Three-flavoured neutrino oscillations are investigated in the light of the Leggett-Garg inequality (LGI). The results obtained are: (a) The maximum violation of the LGI is 2.17036 for neutrino path length L{sub 1} = 140.15 km and ΔL = 1255.7 km. (b) The presence of the mixing angle θ{sub 13} enhances the maximum violation of LGI by 4.6%. (c) The currently known mass hierarchy parameter α = 0.0305 increases the maximum violation of LGI by 3.7%. (d) The presence of a CP-violating phase parameter enhances the maximum violation of LGI by 0.24%, thus providing an alternative indicator of CP violation in three-flavoured neutrino oscillations. The outline of an experimental proposal is suggested whereby the findings of this investigation may be verified. (orig.)

  15. Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.

    Science.gov (United States)

    Orth, Anne-Marie; Poplacean, Iulia; Fastowski, Oxana; Engel, Karl-Heinz

    2014-01-01

    The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

  16. The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).

    Science.gov (United States)

    Liu, Hong; Zeng, Fankui; Wang, Qinghuang; Ou, Shiyi; Tan, Lehe; Gu, Fenglin

    2013-12-15

    In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 °C for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Heavy flavours in ultra-relativistic heavy ions collisions

    International Nuclear Information System (INIS)

    Rosnet, Ph.

    2008-01-01

    The ultra-relativistic collisions of heavy ions are the today's only means to tackle in laboratory conditions the phase diagram in quantum chromodynamics and the strong interaction. The most recent theoretical studies predict a phase transition between the cold nuclear matter (a hadronic gas) and a plasma of quarks and gluons. Heavy flavour can characterize the nuclear matter produced in a heavy ion collision as well as its spatial-temporal evolution. Their study can be made through their decay into muons. The first part of this work presents the issue of ultra-relativistic heavy ion collisions and the role of heavy flavours. In the second part the author reviews the results of experiments performed at RHIC and particularly presents the analysis of the mass spectrum of dimuons in the Phenix experiment. The third part describes the muon trigger system of the Alice experiment at CERN and the expected performances for the study of di-muons

  18. A new algorithm for identifying the flavour of $B_s^0$ mesons at LHCb

    CERN Document Server

    Aaij, Roel; Adeva, Bernardo; Adinolfi, Marco; Affolder, Anthony; Ajaltouni, Ziad; Akar, Simon; Albrecht, Johannes; Alessio, Federico; Alexander, Michael; Ali, Suvayu; Alkhazov, Georgy; Alvarez Cartelle, Paula; Alves Jr, Antonio Augusto; Amato, Sandra; Amerio, Silvia; Amhis, Yasmine; An, Liupan; Anderlini, Lucio; Andreassi, Guido; Andreotti, Mirco; Andrews, Jason; Appleby, Robert; Aquines Gutierrez, Osvaldo; Archilli, Flavio; d'Argent, Philippe; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Batozskaya, Varvara; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Bel, Lennaert; Bellee, Violaine; Belloli, Nicoletta; Belyaev, Ivan; Ben-Haim, Eli; Bencivenni, Giovanni; Benson, Sean; Benton, Jack; Berezhnoy, Alexander; Bernet, Roland; Bertolin, Alessandro; Betti, Federico; Bettler, Marc-Olivier; van Beuzekom, Martinus; Bifani, Simone; Billoir, Pierre; Bird, Thomas; Birnkraut, Alex; Bizzeti, Andrea; Blake, Thomas; Blanc, Frédéric; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Borgheresi, Alessio; Borghi, Silvia; Borisyak, Maxim; Borsato, Martino; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Braun, Svende; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Brook, Nicholas; Buchanan, Emma; Burr, Christopher; Bursche, Albert; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Campana, Pierluigi; Campora Perez, Daniel; Capriotti, Lorenzo; Carbone, Angelo; Carboni, Giovanni; Cardinale, Roberta; Cardini, Alessandro; Carniti, Paolo; Carson, Laurence; Carvalho Akiba, Kazuyoshi; Casse, Gianluigi; Cassina, Lorenzo; Castillo Garcia, Lucia; Cattaneo, Marco; Cauet, Christophe; Cavallero, Giovanni; Cenci, Riccardo; Charles, Matthew; Charpentier, Philippe; Chatzikonstantinidis, Georgios; Chefdeville, Maximilien; Chen, Shanzhen; Cheung, Shu-Faye; Chiapolini, Nicola; Chrzaszcz, Marcin; Cid Vidal, Xabier; Ciezarek, Gregory; Clarke, Peter; Clemencic, Marco; Cliff, Harry; Closier, Joel; Coco, Victor; Cogan, Julien; Cogneras, Eric; Cogoni, Violetta; Cojocariu, Lucian; Collazuol, Gianmaria; Collins, Paula; Comerma-Montells, Albert; Contu, Andrea; Cook, Andrew; Coombes, Matthew; Coquereau, Samuel; Corti, Gloria; Corvo, Marco; Couturier, Benjamin; Cowan, Greig; Craik, Daniel Charles; Crocombe, Andrew; Cruz Torres, Melissa Maria; Cunliffe, Samuel; Currie, Robert; D'Ambrosio, Carmelo; Dall'Occo, Elena; Dalseno, Jeremy; David, Pieter; Davis, Adam; De Aguiar Francisco, Oscar; De Bruyn, Kristof; De Capua, Stefano; De Cian, Michel; De Miranda, Jussara; De Paula, Leandro; De Simone, Patrizia; Dean, Cameron Thomas; Decamp, Daniel; Deckenhoff, Mirko; Del Buono, Luigi; Déléage, Nicolas; Demmer, Moritz; Derkach, Denis; Deschamps, Olivier; Dettori, Francesco; Dey, Biplab; Di Canto, Angelo; Di Ruscio, Francesco; Dijkstra, Hans; Donleavy, Stephanie; Dordei, Francesca; Dorigo, Mirco; Dosil Suárez, Alvaro; Dovbnya, Anatoliy; Dreimanis, Karlis; Dufour, Laurent; Dujany, Giulio; Dungs, Kevin; Durante, Paolo; Dzhelyadin, Rustem; Dziurda, Agnieszka; Dzyuba, Alexey; Easo, Sajan; Egede, Ulrik; Egorychev, Victor; Eidelman, Semen; Eisenhardt, Stephan; Eitschberger, Ulrich; Ekelhof, Robert; Eklund, Lars; El Rifai, Ibrahim; Elsasser, Christian; Ely, Scott; Esen, Sevda; Evans, Hannah Mary; Evans, Timothy; Falabella, Antonio; Färber, Christian; Farley, Nathanael; Farry, Stephen; Fay, Robert; Fazzini, Davide; Ferguson, Dianne; Fernandez Albor, Victor; Ferrari, Fabio; Ferreira Rodrigues, Fernando; Ferro-Luzzi, Massimiliano; Filippov, Sergey; Fiore, Marco; Fiorini, Massimiliano; Firlej, Miroslaw; Fitzpatrick, Conor; Fiutowski, Tomasz; Fleuret, Frederic; Fohl, Klaus; Fol, Philip; Fontana, Marianna; Fontanelli, Flavio; Forshaw, Dean Charles; Forty, Roger; Frank, Markus; Frei, Christoph; Frosini, Maddalena; Fu, Jinlin; Furfaro, Emiliano; Gallas Torreira, Abraham; Galli, Domenico; Gallorini, Stefano; Gambetta, Silvia; Gandelman, Miriam; Gandini, Paolo; Gao, Yuanning; García Pardiñas, Julián; Garra Tico, Jordi; Garrido, Lluis; Gascon, David; Gaspar, Clara; Gavardi, Laura; Gazzoni, Giulio; Gerick, David; Gersabeck, Evelina; Gersabeck, Marco; Gershon, Timothy; Ghez, Philippe; Gianì, Sebastiana; Gibson, Valerie; Girard, Olivier Göran; Giubega, Lavinia-Helena; Gligorov, V.V.; Göbel, Carla; Golubkov, Dmitry; Golutvin, Andrey; Gomes, Alvaro; Gotti, Claudio; Grabalosa Gándara, Marc; Graciani Diaz, Ricardo; Granado Cardoso, Luis Alberto; Graugés, Eugeni; Graverini, Elena; Graziani, Giacomo; Grecu, Alexandru; Griffith, Peter; Grillo, Lucia; Grünberg, Oliver; Gui, Bin; Gushchin, Evgeny; Guz, Yury; Gys, Thierry; Hadavizadeh, Thomas; Hadjivasiliou, Christos; Haefeli, Guido; Haen, Christophe; Haines, Susan; Hall, Samuel; Hamilton, Brian; Han, Xiaoxue; Hansmann-Menzemer, Stephanie; Harnew, Neville; Harnew, Samuel; Harrison, Jonathan; He, Jibo; Head, Timothy; Heijne, Veerle; Heister, Arno; Hennessy, Karol; Henrard, Pierre; Henry, Louis; Hernando Morata, Jose Angel; van Herwijnen, Eric; Heß, Miriam; Hicheur, Adlène; Hill, Donal; Hoballah, Mostafa; Hombach, Christoph; Hulsbergen, Wouter; Humair, Thibaud; Hushchyn, Mikhail; Hussain, Nazim; Hutchcroft, David; Hynds, Daniel; Idzik, Marek; Ilten, Philip; Jacobsson, Richard; Jaeger, Andreas; Jalocha, Pawel; Jans, Eddy; Jawahery, Abolhassan; John, Malcolm; Johnson, Daniel; Jones, Christopher; Joram, Christian; Jost, Beat; Jurik, Nathan; Kandybei, Sergii; Kanso, Walaa; Karacson, Matthias; Karbach, Moritz; Karodia, Sarah; Kecke, Matthieu; Kelsey, Matthew; Kenyon, Ian; Kenzie, Matthew; Ketel, Tjeerd; Khairullin, Egor; Khanji, Basem; Khurewathanakul, Chitsanu; Kirn, Thomas; Klaver, Suzanne; Klimaszewski, Konrad; Kochebina, Olga; Kolpin, Michael; Komarov, Ilya; Koopman, Rose; Koppenburg, Patrick; Kozeiha, Mohamad; Kravchuk, Leonid; Kreplin, Katharina; Kreps, Michal; Krocker, Georg; Krokovny, Pavel; Kruse, Florian; Krzemien, Wojciech; Kucewicz, Wojciech; Kucharczyk, Marcin; Kudryavtsev, Vasily; Kuonen, Axel Kevin; Kurek, Krzysztof; Kvaratskheliya, Tengiz; Lacarrere, Daniel; Lafferty, George; Lai, Adriano; Lambert, Dean; Lanfranchi, Gaia; Langenbruch, Christoph; Langhans, Benedikt; Latham, Thomas; Lazzeroni, Cristina; Le Gac, Renaud; van Leerdam, Jeroen; Lees, Jean-Pierre; Lefèvre, Regis; Leflat, Alexander; Lefrançois, Jacques; Lemos Cid, Edgar; Leroy, Olivier; Lesiak, Tadeusz; Leverington, Blake; Li, Yiming; Likhomanenko, Tatiana; Liles, Myfanwy; Lindner, Rolf; Linn, Christian; Lionetto, Federica; Liu, Bo; Liu, Xuesong; Loh, David; Longstaff, Iain; Lopes, Jose; Lucchesi, Donatella; Lucio Martinez, Miriam; Luo, Haofei; Lupato, Anna; Luppi, Eleonora; Lupton, Oliver; Lusardi, Nicola; Lusiani, Alberto; Machefert, Frederic; Maciuc, Florin; Maev, Oleg; Maguire, Kevin; Malde, Sneha; Malinin, Alexander; Manca, Giulia; Mancinelli, Giampiero; Manning, Peter Michael; Mapelli, Alessandro; Maratas, Jan; Marchand, Jean François; Marconi, Umberto; Marin Benito, Carla; Marino, Pietro; Marks, Jörg; Martellotti, Giuseppe; Martin, Morgan; Martinelli, Maurizio; Martinez Santos, Diego; Martinez Vidal, Fernando; Martins Tostes, Danielle; Massacrier, Laure Marie; Massafferri, André; Matev, Rosen; Mathad, Abhijit; Mathe, Zoltan; Matteuzzi, Clara; Mauri, Andrea; Maurin, Brice; Mazurov, Alexander; McCann, Michael; McCarthy, James; McNab, Andrew; McNulty, Ronan; Meadows, Brian; Meier, Frank; Meissner, Marco; Melnychuk, Dmytro; Merk, Marcel; Merli, Andrea; Michielin, Emanuele; Milanes, Diego Alejandro; Minard, Marie-Noelle; Mitzel, Dominik Stefan; Molina Rodriguez, Josue; Monroy, Ignacio Alberto; Monteil, Stephane; Morandin, Mauro; Morawski, Piotr; Mordà, Alessandro; Morello, Michael Joseph; Moron, Jakub; Morris, Adam Benjamin; Mountain, Raymond; Muheim, Franz; Müller, Dominik; Müller, Janine; Müller, Katharina; Müller, Vanessa; Mussini, Manuel; Muster, Bastien; Naik, Paras; Nakada, Tatsuya; Nandakumar, Raja; Nandi, Anita; Nasteva, Irina; Needham, Matthew; Neri, Nicola; Neubert, Sebastian; Neufeld, Niko; Neuner, Max; Nguyen, Anh Duc; Nguyen-Mau, Chung; Niess, Valentin; Nieswand, Simon; Niet, Ramon; Nikitin, Nikolay; Nikodem, Thomas; Novoselov, Alexey; O'Hanlon, Daniel Patrick; Oblakowska-Mucha, Agnieszka; Obraztsov, Vladimir; Ogilvy, Stephen; Okhrimenko, Oleksandr; Oldeman, Rudolf; Onderwater, Gerco; Osorio Rodrigues, Bruno; Otalora Goicochea, Juan Martin; Otto, Adam; Owen, Patrick; Oyanguren, Maria Aranzazu; Palano, Antimo; Palombo, Fernando; Palutan, Matteo; Panman, Jacob; Papanestis, Antonios; Pappagallo, Marco; Pappalardo, Luciano; Pappenheimer, Cheryl; Parker, William; Parkes, Christopher; Passaleva, Giovanni; Patel, Girish; Patel, Mitesh; Patrignani, Claudia; Pearce, Alex; Pellegrino, Antonio; Penso, Gianni; Pepe Altarelli, Monica; Perazzini, Stefano; Perret, Pascal; Pescatore, Luca; Petridis, Konstantinos; Petrolini, Alessandro; Petruzzo, Marco; Picatoste Olloqui, Eduardo; Pietrzyk, Boleslaw; Pikies, Malgorzata; Pinci, Davide; Pistone, Alessandro; Piucci, Alessio; Playfer, Stephen; Plo Casasus, Maximo; Poikela, Tuomas; Polci, Francesco; Poluektov, Anton; Polyakov, Ivan; Polycarpo, Erica; Popov, Alexander; Popov, Dmitry; Popovici, Bogdan; Potterat, Cédric; Price, Eugenia; Price, Joseph David; Prisciandaro, Jessica; Pritchard, Adrian; Prouve, Claire; Pugatch, Valery; Puig Navarro, Albert; Punzi, Giovanni; Qian, Wenbin; Quagliani, Renato; Rachwal, Bartolomiej; Rademacker, Jonas; Rama, Matteo; Ramos Pernas, Miguel; Rangel, Murilo; Raniuk, Iurii; Raven, Gerhard; Redi, Federico; Reichert, Stefanie; dos Reis, Alberto; Renaudin, Victor; Ricciardi, Stefania; Richards, Sophie; Rihl, Mariana; Rinnert, Kurt; Rives Molina, Vincente; Robbe, Patrick; Rodrigues, Ana Barbara; Rodrigues, Eduardo; Rodriguez Lopez, Jairo Alexis; Rodriguez Perez, Pablo; Rogozhnikov, Alexey; Roiser, Stefan; Romanovsky, Vladimir; Romero Vidal, Antonio; Ronayne, John William; Rotondo, Marcello; Ruf, Thomas; Ruiz Valls, Pablo; Saborido Silva, Juan Jose; Sagidova, Naylya; Saitta, Biagio; Salustino Guimaraes, Valdir; Sanchez Mayordomo, Carlos; Sanmartin Sedes, Brais; Santacesaria, Roberta; Santamarina Rios, Cibran; Santimaria, Marco; Santovetti, Emanuele; Sarti, Alessio; Satriano, Celestina; Satta, Alessia; Saunders, Daniel Martin; Savrina, Darya; Schael, Stefan; Schiller, Manuel; Schindler, Heinrich; Schlupp, Maximilian; Schmelling, Michael; Schmelzer, Timon; Schmidt, Burkhard; Schneider, Olivier; Schopper, Andreas; Schubiger, Maxime; Schune, Marie Helene; Schwemmer, Rainer; Sciascia, Barbara; Sciubba, Adalberto; Semennikov, Alexander; Serra, Nicola; Serrano, Justine; Sestini, Lorenzo; Seyfert, Paul; Shapkin, Mikhail; Shapoval, Illya; Shcheglov, Yury; Shears, Tara; Shekhtman, Lev; Shevchenko, Vladimir; Shires, Alexander; Siddi, Benedetto Gianluca; Silva Coutinho, Rafael; Silva de Oliveira, Luiz Gustavo; Simi, Gabriele; Sirendi, Marek; Skidmore, Nicola; Skwarnicki, Tomasz; Smith, Eluned; Smith, Iwan Thomas; Smith, Jackson; Smith, Mark; Snoek, Hella; Sokoloff, Michael; Soler, Paul; Soomro, Fatima; Souza, Daniel; Souza De Paula, Bruno; Spaan, Bernhard; Spradlin, Patrick; Sridharan, Srikanth; Stagni, Federico; Stahl, Marian; Stahl, Sascha; Stefkova, Slavomira; Steinkamp, Olaf; Stenyakin, Oleg; Stevenson, Scott; Stoica, Sabin; Stone, Sheldon; Storaci, Barbara; Stracka, Simone; Straticiuc, Mihai; Straumann, Ulrich; Sun, Liang; Sutcliffe, William; Swientek, Krzysztof; Swientek, Stefan; Syropoulos, Vasileios; Szczekowski, Marek; Szumlak, Tomasz; T'Jampens, Stephane; Tayduganov, Andrey; Tekampe, Tobias; Tellarini, Giulia; Teubert, Frederic; Thomas, Christopher; Thomas, Eric; van Tilburg, Jeroen; Tisserand, Vincent; Tobin, Mark; Todd, Jacob; Tolk, Siim; Tomassetti, Luca; Tonelli, Diego; Topp-Joergensen, Stig; Tournefier, Edwige; Tourneur, Stephane; Trabelsi, Karim; Traill, Murdo; Tran, Minh Tâm; Tresch, Marco; Trisovic, Ana; Tsaregorodtsev, Andrei; Tsopelas, Panagiotis; Tuning, Niels; Ukleja, Artur; Ustyuzhanin, Andrey; Uwer, Ulrich; Vacca, Claudia; Vagnoni, Vincenzo; Valenti, Giovanni; Vallier, Alexis; Vazquez Gomez, Ricardo; Vazquez Regueiro, Pablo; Vázquez Sierra, Carlos; Vecchi, Stefania; van Veghel, Maarten; Velthuis, Jaap; Veltri, Michele; Veneziano, Giovanni; Vesterinen, Mika; Viaud, Benoit; Vieira, Daniel; Vieites Diaz, Maria; Vilasis-Cardona, Xavier; Volkov, Vladimir; Vollhardt, Achim; Voong, David; Vorobyev, Alexey; Vorobyev, Vitaly; Voß, Christian; de Vries, Jacco; Waldi, Roland; Wallace, Charlotte; Wallace, Ronan; Walsh, John; Wang, Jianchun; Ward, David; Watson, Nigel; Websdale, David; Weiden, Andreas; Whitehead, Mark; Wicht, Jean; Wilkinson, Guy; Wilkinson, Michael; Williams, Mark Richard James; Williams, Matthew; Williams, Mike; Williams, Timothy; Wilson, Fergus; Wimberley, Jack; Wishahi, Julian; Wislicki, Wojciech; Witek, Mariusz; Wormser, Guy; Wotton, Stephen; Wraight, Kenneth; Wright, Simon; Wyllie, Kenneth; Xie, Yuehong; Xu, Zhirui; Yang, Zhenwei; Yu, Jiesheng; Yuan, Xuhao; Yushchenko, Oleg; Zangoli, Maria; Zavertyaev, Mikhail; Zhang, Liming; Zhang, Yanxi; Zhelezov, Alexey; Zhokhov, Anatoly; Zhong, Liang; Zhukov, Valery; Zucchelli, Stefano

    2016-05-17

    A new algorithm for the determination of the initial flavour of $B_s^0$ mesons is presented. The algorithm is based on two neural networks and exploits the $b$ hadron production mechanism at a hadron collider. The first network is trained to select charged kaons produced in association with the $B_s^0$ meson. The second network combines the kaon charges to assign the $B_s^0$ flavour and estimates the probability of a wrong assignment. The algorithm is calibrated using data corresponding to an integrated luminosity of 3 fb$^{-1}$ collected by the LHCb experiment in proton-proton collisions at 7 and 8 TeV centre-of-mass energies. The calibration is performed in two ways: by resolving the $B_s^0$-$\\bar{B}_s^0$ flavour oscillations in $B_s^0 \\to D_s^- \\pi^+$ decays, and by analysing flavour-specific $B_{s 2}^{*}(5840)^0 \\to B^+ K^-$ decays. The tagging power measured in $B_s^0 \\to D_s^- \\pi^+$ decays is found to be $(1.80 \\pm 0.19({\\rm stat}) \\pm 0.18({\\rm syst}))$\\%, which is an improvement of about 50\\% compare...

  19. Search for Lepton Flavour Violation at HERA

    CERN Document Server

    Aaron, F.D.; Andreev, V.; Backovic, S.; Baghdasaryan, A.; Baghdasaryan, S.; Barrelet, E.; Bartel, W.; Begzsuren, K.; Belousov, A.; Belov, P.; Bizot, J.C.; Boudry, V.; Bozovic-Jelisavcic, I.; Bracinik, J.; Brandt, G.; Brinkmann, M.; Brisson, V.; Britzger, D.; Bruncko, D.; Bunyatyan, A.; Buschhorn, G.; Bystritskaya, L.; Campbell, A.J.; Cantun Avila, K.B.; Ceccopieri, F.; Cerny, K.; Cerny, V.; Chekelian, V.; Contreras, J.G.; Coughlan, J.A.; Cvach, J.; Dainton, J.B.; Daum, K.; Delcourt, B.; Delvax, J.; De Wolf, E.A.; Diaconu, C.; Dobre, M.; Dodonov, V.; Dossanov, A.; Dubak, A.; Eckerlin, G.; Egli, S.; Eliseev, A.; Elsen, E.; Favart, L.; Fedotov, A.; Felst, R.; Feltesse, J.; Ferencei, J.; Fischer, D.J.; Fleischer, M.; Fomenko, A.; Gabathuler, E.; Gayler, J.; Ghazaryan, S.; Glazov, A.; Goerlich, L.; Gogitidze, N.; Gouzevitch, M.; Grab, C.; Grebenyuk, A.; Greenshaw, T.; Grell, B.R.; Grindhammer, G.; Habib, S.; Haidt, D.; Helebrant, C.; Henderson, R.C.W.; Hennekemper, E.; Henschel, H.; Herbst, M.; Herrera, G.; Hildebrandt, M.; Hiller, K.H.; Hoffmann, D.; Horisberger, R.; Hreus, T.; Huber, F.; Jacquet, M.; Janssen, X.; Jonsson, L.; Jung, H.; Kapichine, M.; Kenyon, I.R.; Kiesling, C.; Klein, M.; Kleinwort, C.; Kluge, T.; Kogler, R.; Kostka, P.; Kraemer, M.; Kretzschmar, J.; Kruger, K.; Landon, M.P.J.; Lange, W.; Lastovicka-Medin, G.; Laycock, P.; Lebedev, A.; Lendermann, V.; Levonian, S.; Lipka, K.; List, B.; List, J.; Lopez-Fernandez, R.; Lubimov, V.; Makankine, A.; Malinovski, E.; Marage, P.; Martyn, H.U.; Maxfield, S.J.; Mehta, A.; Meyer, A.B.; Meyer, H.; Meyer, J.; Mikocki, S.; Milcewicz-Mika, I.; Moreau, F.; Morozov, A.; Morris, J.V.; Mudrinic, M.; Muller, K.; Naumann, Th.; Newman, P.R.; Niebuhr, C.; Nikitin, D.; Nowak, G.; Nowak, K.; Olsson, J.E.; Osman, S.; Ozerov, D.; Pahl, P.; Palichik, V.; Panagoulias, I.; Pandurovic, M.; Papadopoulou, Th.; Pascaud, C.; Patel, G.D.; Perez, E.; Petrukhin, A.; Picuric, I.; Piec, S.; Pirumov, H.; Pitzl, D.; Placakyte, R.; Pokorny, B.; Polifka, R.; Povh, B.; Radescu, V.; Raicevic, N.; Ravdandorj, T.; Reimer, P.; Rizvi, E.; Robmann, P.; Roosen, R.; Rostovtsev, A.; Rotaru, M.; Ruiz Tabasco, J.E.; Rusakov, S.; Salek, D.; Sankey, D.P.C.; Sauter, M.; Sauvan, E.; Schmitt, S.; Schoeffel, L.; Schoning, A.; Schultz-Coulon, H.C.; Sefkow, F.; Shtarkov, L.N.; Shushkevich, S.; Sloan, T.; Smiljanic, I.; Soloviev, Y.; Sopicki, P.; South, D.; Spaskov, V.; Specka, A.; Staykova, Z.; Steder, M.; Stella, B.; Stoicea, G.; Straumann, U.; Sykora, T.; Thompson, P.D.; Toll, T.; Tran, T.H.; Traynor, D.; Truol, P.; Tsakov, I.; Tseepeldorj, B.; Turnau, J.; Urban, K.; Valkarova, A.; Vallee, C.; Van Mechelen, P.; Vazdik, Y.; von den Driesch, M.; Wegener, D.; Wunsch, E.; Zacek, J.; Zalesak, J.; Zhang, Z.; Zhokin, A.; Zohrabyan, H.; Zomer, F.; 10.1016/j.physletb.2011.05.023

    2011-01-01

    A search for second and third generation scalar and vector leptoquarks produced in ep collisions via the lepton flavour violating processes ep -> mu X and ep -> tau X is performed by the H1 experiment at HERA. The full data sample taken at a centre-of-mass energy sqrt{s} = 319 GeV is used for the analysis, corresponding to an integrated luminosity of 245 pb^-1 of e^+ p and 166 pb^-1 of e^- p collision data. No evidence for the production of such leptoquarks is observed in the H1 data. Leptoquarks produced in e^+- p collisions with a coupling strength of lambda=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to leptoquark masses of 712 GeV and 479 GeV, respectively.

  20. Lifetimes of heavy flavour particles

    International Nuclear Information System (INIS)

    Forty, R.

    1994-01-01

    The lifetimes of heavy-flavour hadrons are reviewed. After a brief discussion of the theoretical predictions, the problem of averaging lifetime measurements is discussed. The various experimental measurements are then presented and suitable averages performed. Charmed meson lifetimes are now measured to the few percent level, better that theory can predict, whilst for charmed baryons the lifetime hierarchy has been established for the first time. For beauty hadrons the lifetimes are measured at the 6-10 % level, and are in reasonable agreement with theoretical expectations. Beauty baryon studies ar just beginning. (author)

  1. Changes in the viability of Strongyloides ransomi larvae (Nematoda, Rhabditida under the influence of synthetic flavourings

    Directory of Open Access Journals (Sweden)

    A. A. Boyko

    2017-01-01

    Full Text Available One of the most common nematodes of pigs globally is Strongyloides ransomi Schwartz and Alicata 1930. It usually causes aggravation of physiological indicators of its hosts and damage to their immune system. Also it is a good modelling object for the evaluation of the antiparasitic activity of new antihelminthic drugs. We conducted laboratory experiments to assess the effect of flavouring additives with flower odour (benzaldehyde, citral, D-limonene and β-ionone upon the viability of S. ransomi larvae. The mortality rate was calculated for 24 hours exposure at four concentrations of each substance (10, 1, 0.1 и 0.01 g/l with eight replications. The lowest LD50 values were obtained for citral (97 mg/l and benzaldehyde (142 mg/l. These substances are recommended for further evaluation of their antihelminthic effect in experiments using laboratory animals. Unlike other substances, the effect of β-ionone and D-limonene even at a concentration of 10 g/l after 24 hours caused the death of <50% of S. ransomi larvae. The study of flavouring additives with flowery odour, which are permitted to be used in food for humans and also to be used in cosmetics, is a promising field for research aimed at the development of new antiparasitic drugs.

  2. Lepton Flavour Universality tests in $B$ decays as a probe for New Physics arXiv

    CERN Document Server

    INSPIRE-00003200

    In the Standard Model (SM), the coupling of the electroweak gauge bosons to the leptons is lepton flavour universal. Tests of this property constitute sensitive probes for new physics models that violate lepton flavour universality. Recent tests of lepton universality in rare $b\\to s\\ell\\ell$ decays and semileptonic $b\\to c\\tau\\bar{\

  3. [Flavouring estimation of quality of grape wines with use of methods of mathematical statistics].

    Science.gov (United States)

    Yakuba, Yu F; Khalaphyan, A A; Temerdashev, Z A; Bessonov, V V; Malinkin, A D

    2016-01-01

    The questions of forming of wine's flavour integral estimation during the tasting are discussed, the advantages and disadvantages of the procedures are declared. As investigating materials we used the natural white and red wines of Russian manufactures, which were made with the traditional technologies from Vitis Vinifera, straight hybrids, blending and experimental wines (more than 300 different samples). The aim of the research was to set the correlation between the content of wine's nonvolatile matter and wine's tasting quality rating by mathematical statistics methods. The content of organic acids, amino acids and cations in wines were considered as the main factors influencing on the flavor. Basically, they define the beverage's quality. The determination of those components in wine's samples was done by the electrophoretic method «CAPEL». Together with the analytical checking of wine's samples quality the representative group of specialists simultaneously carried out wine's tasting estimation using 100 scores system. The possibility of statistical modelling of correlation of wine's tasting estimation based on analytical data of amino acids and cations determination reasonably describing the wine's flavour was examined. The statistical modelling of correlation between the wine's tasting estimation and the content of major cations (ammonium, potassium, sodium, magnesium, calcium), free amino acids (proline, threonine, arginine) and the taking into account the level of influence on flavour and analytical valuation within fixed limits of quality accordance were done with Statistica. Adequate statistical models which are able to predict tasting estimation that is to determine the wine's quality using the content of components forming the flavour properties have been constructed. It is emphasized that along with aromatic (volatile) substances the nonvolatile matter - mineral substances and organic substances - amino acids such as proline, threonine, arginine

  4. Oxidative flavour deterioration of fish oil enriched milk

    DEFF Research Database (Denmark)

    Bruni Let, Mette; Jacobsen, Charlotte; Frankel, E.N.

    2003-01-01

    The oxidative deterioration of milk emulsions supplemented with 1.5 wt-% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tuna oil (38 wt......-% of n-3 fatty acids) and one with cod liver oil (26 wt-% of n-3 fatty acids). The effect of added calcium disodium ethylenediaminetetraacetate (EDTA) on oxidation was also investigated. Emulsions based on cod liver oil with a slightly elevated peroxide value (1.5 meq/kg) oxidised significantly faster...... than the tuna oil emulsions, having a lower initial peroxide value (0.1 meq/kg). In the tuna oil emulsions the fishy off-flavour could not be detected throughout the storage period. Addition of 5-50 ppm EDTA significantly reduced the development of volatile oxidation products in the cod liver oil...

  5. Quark flavour observables in the Littlest Higgs model with T-parity after LHC Run 1

    CERN Document Server

    Blanke, Monika; Recksiegel, Stefan

    2016-04-02

    The Littlest Higgs Model with T-parity (LHT) belongs to the simplest new physics scenarios with new sources of flavour and CP violation. We present a new analysis of quark observables in the LHT model in view of the oncoming flavour precision era. We use all available information on the CKM parameters, lattice QCD input and experimental data on quark flavour observables and corresponding theoretical calculations, taking into account new lower bounds on the symmetry breaking scale and the mirror quark masses from the LHC. We investigate by how much the branching ratios for a number of rare $K$ and $B$ decays are still allowed to depart from their SM values. This includes $K^+\\to\\pi^+\

  6. Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

    Directory of Open Access Journals (Sweden)

    Misnawi Jati

    2006-05-01

    Full Text Available Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.

  7. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    DEFF Research Database (Denmark)

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis

    2009-01-01

    Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...... the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small....

  8. The Liouville equation for flavour evolution of neutrinos and neutrino wave packets

    Energy Technology Data Exchange (ETDEWEB)

    Hansen, Rasmus Sloth Lundkvist; Smirnov, Alexei Yu., E-mail: rasmus@mpi-hd.mpg.de, E-mail: smirnov@mpi-hd.mpg.de [Max-Planck-Institut für Kernphysik, Saupfercheckweg 1, 69117 Heidelberg (Germany)

    2016-12-01

    We consider several aspects related to the form, derivation and applications of the Liouville equation (LE) for flavour evolution of neutrinos. To take into account the quantum nature of neutrinos we derive the evolution equation for the matrix of densities using wave packets instead of Wigner functions. The obtained equation differs from the standard LE by an additional term which is proportional to the difference of group velocities. We show that this term describes loss of the propagation coherence in the system. In absence of momentum changing collisions, the LE can be reduced to a single derivative equation over a trajectory coordinate. Additional time and spatial dependence may stem from initial (production) conditions. The transition from single neutrino evolution to the evolution of a neutrino gas is considered.

  9. to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009)

    DEFF Research Database (Denmark)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs...... provided by the Industry. For the remaining 17 substances use levels must be provided. These are needed to calculate the mTAMDIs in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation. In order to determine whether the conclusion......, and/or information on specifications). For two substances [FL-no: 12.169 and 12.241] the Procedure should not be applied until adequate genotoxicity data become available and for eight substances [FL-no: 12.009, 12.013, 12.020, 12.023, 12.045, 12.074, 12.155 and 12.280] additional toxicity data...

  10. Heavy flavour production and spectroscopy at LHCb

    CERN Document Server

    INSPIRE-00258787

    2012-01-01

    At the Moriond QCD conference LHCb has presented results on heavy flavour production and spectroscopy. Here the latest results are discussed, which include the first observation and measurement of the branching fraction of the hadronic decay $B^+_e \\to J/\\psi\\pi^+ \\pi^- \\pi^+$, the mass measurement of the excited B mesons and the mass measurement of the $\\Xi_b$ and $\\Omega_b$ baryons.

  11. Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol

    Directory of Open Access Journals (Sweden)

    Moacir Evandro Lage

    2012-08-01

    Full Text Available The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests, and principal component analysis (PCA. There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative attributes for the consumer increased.

  12. Use of locally available flavouring materials in suppressing the ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development ... effect of blending soymilk with pineapple, banana, lemongrass, honey or sugar on acceptability of the resulting blends. Sensory evaluation ... Banana-flavoured blends resulted in phase separation that accounted for the relatively low acceptance. Soymilk ...

  13. Ratios of differential cross sections of heavy-flavour hadron production with ALICE

    Energy Technology Data Exchange (ETDEWEB)

    Hornung, Sebastian [Physikalisches Institut, Heidelberg (Germany); Collaboration: ALICE-Collaboration

    2016-07-01

    Measurements of heavy-flavour hadrons in pp collisions are important to test pertubative Quantum ChromoDynamics and as a reference for measurements in heavy-ion collisions. ALICE has measured several observables in this sector, e.g. p{sub T}-differential cross-sections of prompt D mesons and semi-electronic decays of beauty and charm hadrons at different energies. These measurements are compared to theoretical calculations, like General-Mass Variable Flavour Number Scheme (GM-VFNS) and Fixed-Order plus Next-to-Leading-Logarithms (FONLL), which are affected by large uncertainties caused by renormalisation scale, factorization scale and the heavy quark mass. Because of low statistics, the pp reference spectra for PbPb data are often obtained by extrapolation of data taken at different centre-of-mass energies. This procedure is guided by theory and also affected by large systematic uncertainties. The FONLL authors proposed to consider ratios of cross-sections at different centre-of-mass energies for a substantial reduction of the systematic uncertainties. Therefore, ratios of p{sub T}-differential cross-sections were studied to investigate the possibility to reduce theoretical uncertainties. Such ratios could benefit from the possibility to cancel some systematic errors on the measured data. Simulations with POWHEG are performed to provide an additional theory-based reference. By comparing calculated and measured ratios, sensitivity to the gluon distribution function may be obtained.

  14. Search for lepton flavour violation at HERA

    Energy Technology Data Exchange (ETDEWEB)

    Aaron, F.D. [National Institute for Physics and Nuclear Engineering (NIPNE), Bucharest (Romania); Bucharest Univ. (Romania). Faculty of Physics; Alexa, C. [National Institute for Physics and Nuclear Engineering (NIPNE), Bucharest (Romania); Andreev, V. [Lebedev Physical Institute, Moscow (RU)] (and others)

    2011-03-15

    A search for second and third generation scalar and vector leptoquarks produced in ep collisions via the lepton flavour violating processes ep{yields}{mu}X and ep{yields}{tau}X is performed by the H1 experiment at HERA. The full data sample taken at a centre-of-mass energy {radical}(s)=319 GeV is used for the analysis, corresponding to an integrated luminosity of 245 pb{sup -1} of e{sup +}p and 166 pb{sup -1} of e{sup -}p collision data. No evidence for the production of such leptoquarks is observed in the H1 data. Leptoquarks produced in e{sup {+-}}p collisions with a coupling strength of {lambda}=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to leptoquark masses of 712 GeV and 479 GeV, respectively. (orig.)

  15. ALICE measurements of heavy-flavour production at the LHC

    CERN Multimedia

    CERN. Geneva

    2012-01-01

    The measurement of open charm and beauty production in Pb-Pb collisions at the LHC gives access to the mechanisms of heavy-quark transport and energy loss in hot and dense QCD matter. The ALICE apparatus allows us to measure heavy flavour particles over a wide acceptance, using hadronic and electronic final states at central rapidity and muonic final states at forward rapidity, in both cases with coverage down to low transverse momentum. These measurements, in pp collisions, besides constituting the reference for the heavy-ion studies, provide acceptance-wise unique information on heavy-quark production at LHC energies. After presenting results for pp collisions at centre-of-mass energies of 2.76 and 7 TeV, we focus on the observation of the suppression of heavy-flavour production in central Pb-Pb collisions and of the azimuthal anisotropy of charmed hadrons in semi-central collisions at 2.76 TeV.

  16. Good quantification practices of flavours and fragrances by mass spectrometry.

    Science.gov (United States)

    Begnaud, Frédéric; Chaintreau, Alain

    2016-10-28

    Over the past 15 years, chromatographic techniques with mass spectrometric detection have been increasingly used to monitor the rapidly expanded list of regulated flavour and fragrance ingredients. This trend entails a need for good quantification practices suitable for complex media, especially for multi-analytes. In this article, we present experimental precautions needed to perform the analyses and ways to process the data according to the most recent approaches. This notably includes the identification of analytes during their quantification and method validation, when applied to real matrices, based on accuracy profiles. A brief survey of application studies based on such practices is given.This article is part of the themed issue 'Quantitative mass spectrometry'. © 2016 The Authors.

  17. The custodially protected Randall-Sundrum model. Theoretical aspects and flavour phenomenology

    International Nuclear Information System (INIS)

    Blanke, Monika

    2009-01-01

    Models with a warped extra dimension, so-called Randall-Sundrum models, provide an appealing solution to the gauge and flavour hierarchy problems of the Standard Model. After introducing the theoretical basics of such models, we concentrate on a specific model whose symmetry structure is extended to protect the T parameter and the Zb L anti b L coupling from large corrections. We introduce the basic action and discuss in detail effects of electroweak symmetry breaking and the flavour structure of the model. Then we analyse meson-antimeson mixing and rare decays that are affected by new tree level contributions from the Kaluza-Klein modes of the gauge bosons and from the Z boson in an important manner. After deriving analytic expressions for the most important K and B physics observables, we perform a global numerical analysis of the new effects in the model in question. We confirm the recent findings that a stringent constraint on the model is placed by CP-violation in K 0 - anti K 0 mixing. However, even for Kaluza-Klein particles in the reach of the LHC an agreement with all available data can be obtained without significant fine-tuning. We find possible large effects in either CP-violating effects in the B s - anti B s system or in the rare K decays, but not simultaneously. In any case the deviations from the Standard Model predictions in the rare B decays are small and difficult to measure. The specific pattern of new flavour effects allows to distinguish this model from other New Physics frameworks, which we demonstrate explicitly for the case of models with Minimal Flavour Violation and for the Littlest Higgs model with T-parity. (orig.)

  18. The custodially protected Randall-Sundrum model. Theoretical aspects and flavour phenomenology

    Energy Technology Data Exchange (ETDEWEB)

    Blanke, Monika

    2009-07-24

    Models with a warped extra dimension, so-called Randall-Sundrum models, provide an appealing solution to the gauge and flavour hierarchy problems of the Standard Model. After introducing the theoretical basics of such models, we concentrate on a specific model whose symmetry structure is extended to protect the T parameter and the Zb{sub L} anti b{sub L} coupling from large corrections. We introduce the basic action and discuss in detail effects of electroweak symmetry breaking and the flavour structure of the model. Then we analyse meson-antimeson mixing and rare decays that are affected by new tree level contributions from the Kaluza-Klein modes of the gauge bosons and from the Z boson in an important manner. After deriving analytic expressions for the most important K and B physics observables, we perform a global numerical analysis of the new effects in the model in question. We confirm the recent findings that a stringent constraint on the model is placed by CP-violation in K{sup 0} - anti K{sup 0} mixing. However, even for Kaluza-Klein particles in the reach of the LHC an agreement with all available data can be obtained without significant fine-tuning. We find possible large effects in either CP-violating effects in the B{sub s} - anti B{sub s} system or in the rare K decays, but not simultaneously. In any case the deviations from the Standard Model predictions in the rare B decays are small and difficult to measure. The specific pattern of new flavour effects allows to distinguish this model from other New Physics frameworks, which we demonstrate explicitly for the case of models with Minimal Flavour Violation and for the Littlest Higgs model with T-parity. (orig.)

  19. The Pressure in 2, 2+1 and 3 Flavour QCD

    CERN Document Server

    Karsch, Frithjof; Peikert, A

    2000-01-01

    We calculate the pressure in QCD with two and three light quarks on a latticeof size 16^3x4 using tree level improved gauge and fermion actions. We arguethat for temperatures T > 2T_c systematic effects due to the finite latticecut-off and non-vanishing quark masses are below 15 0n this calculation andgive an estimate for the continuum extrapolated pressure in QCD with masslessquarks. We find that the flavour dependence of the pressure is dominated bythat of the Stefan-Boltzmann constant. Furthermore we perform a calculation ofthe pressure using 2 light (m_u,d/T=0.4) and one heavier quark (m_s/T = 1). Inthis case the pressure is reduced relative to that of three flavour QCD. Thiseffect is stronger than expected from the mass dependence of an ideal Fermigas.

  20. Allergic and immunologic reactions to food additives.

    Science.gov (United States)

    Gultekin, Fatih; Doguc, Duygu Kumbul

    2013-08-01

    For centuries, food additives have been used for flavouring, colouring and extension of the useful shelf life of food, as well as the promotion of food safety. During the last 20 years, the studies implicating the additives contained in foods and medicine as a causative factor of allergic reactions have been proliferated considerably. In this review, we aimed to overview all of the food additives which were approved to consume in EU and find out how common and serious allergic reactions come into existence following the consuming of food additives.

  1. Rare leptonic and semileptonic $b$-hadron decays and tests of lepton flavour universality at LHCb

    CERN Document Server

    AUTHOR|(CDS)2069512

    2016-01-01

    Rare decays of heavy-flavoured particles provide an ideal laboratory to look for deviations from the Standard Model, and explore energy regimes beyond the LHC reach. Decays proceeding via electroweak penguin diagrams are excellent probes to search for New Physics, and $b \\to s \\ell^+ \\ell^-$ processes are particularly interesting since they give access to many observables such as branching fractions, asymmetries and angular observables. Recent results from the LHCb experiment are reviewed.

  2. Heavy flavour and quarkonia measurement with ATLAS detector

    CERN Document Server

    Gallus, Petr; The ATLAS collaboration

    2017-01-01

    Charm and bottom quarks provide a powerful tool to study the properties of the hot, dense medium created in heavy ion collisions, and in particular may help differentiate between initial and final state effects in large collision systems. Measurements of open heavy flavour particle and quarkonia production, including their prompt and non-prompt components, and their correlations with light hadrons, build a path to understanding how heavy quarks propagate through the quark-gluon plasma. Additionally, an important component in these studies is the comparison between large and small collision systems. In this talk, ATLAS presents results on measurements of quarkonia production in PbPb collisions at 5.02 TeV, including separated prompt and non-prompt particle yields and a new measurement of the anisotropic flow of the J/Psi. The flow measurement provides information on the stage at which charmonium states are formed during the system evolution, thus giving insights on the effects that modify their production. Add...

  3. Measurement of the flavour composition of dijet events in pp collisions at $\\sqrt{s}$=7 TeV with the ATLAS detector

    CERN Document Server

    Aad, Georges; Abbott, Brad; Abdallah, Jalal; Abdel Khalek, Samah; Abdelalim, Ahmed Ali; Abdinov, Ovsat; Aben, Rosemarie; Abi, Babak; Abolins, Maris; AbouZeid, Ossama; Abramowicz, Halina; Abreu, Henso; Acerbi, Emilio; Acharya, Bobby Samir; Adamczyk, Leszek; Adams, David; Addy, Tetteh; Adelman, Jahred; Adomeit, Stefanie; Adragna, Paolo; Adye, Tim; Aefsky, Scott; Aguilar-Saavedra, Juan Antonio; Agustoni, Marco; Aharrouche, Mohamed; Ahlen, Steven; Ahles, Florian; Ahmad, Ashfaq; Ahsan, Mahsana; Aielli, Giulio; Akdogan, Taylan; Åkesson, Torsten Paul Ake; Akimoto, Ginga; Akimov, Andrei; Alam, Mohammad; Alam, Muhammad Aftab; Albert, Justin; Albrand, Solveig; Aleksa, Martin; Aleksandrov, Igor; Alessandria, Franco; Alexa, Calin; Alexander, Gideon; Alexandre, Gauthier; Alexopoulos, Theodoros; Alhroob, Muhammad; Aliev, Malik; Alimonti, Gianluca; Alison, John; Allbrooke, Benedict; Allport, Phillip; Allwood-Spiers, Sarah; Almond, John; Aloisio, Alberto; Alon, Raz; Alonso, Alejandro; Alonso, Francisco; Alvarez Gonzalez, Barbara; Alviggi, Mariagrazia; Amako, Katsuya; Amelung, Christoph; Ammosov, Vladimir; Amor Dos Santos, Susana Patricia; Amorim, Antonio; Amram, Nir; Anastopoulos, Christos; Ancu, Lucian Stefan; Andari, Nansi; Andeen, Timothy; Anders, Christoph Falk; Anders, Gabriel; Anderson, Kelby; Andreazza, Attilio; Andrei, George Victor; Andrieux, Marie-Laure; Anduaga, Xabier; Anger, Philipp; Angerami, Aaron; Anghinolfi, Francis; Anisenkov, Alexey; Anjos, Nuno; Annovi, Alberto; Antonaki, Ariadni; Antonelli, Mario; Antonov, Alexey; Antos, Jaroslav; Anulli, Fabio; Aoki, Masato; Aoun, Sahar; Aperio Bella, Ludovica; Apolle, Rudi; Arabidze, Giorgi; Aracena, Ignacio; Arai, Yasuo; Arce, Ayana; Arfaoui, Samir; Arguin, Jean-Francois; Arik, Engin; Arik, Metin; Armbruster, Aaron James; Arnaez, Olivier; Arnal, Vanessa; Arnault, Christian; Artamonov, Andrei; Artoni, Giacomo; Arutinov, David; Asai, Shoji; Asfandiyarov, Ruslan; Ask, Stefan; Åsman, Barbro; Asquith, Lily; Assamagan, Ketevi; Astbury, Alan; Atkinson, Markus; Aubert, Bernard; Auge, Etienne; Augsten, Kamil; Aurousseau, Mathieu; Avolio, Giuseppe; Avramidou, Rachel Maria; Axen, David; Azuelos, Georges; Azuma, Yuya; Baak, Max; Baccaglioni, Giuseppe; Bacci, Cesare; Bach, Andre; Bachacou, Henri; Bachas, Konstantinos; Backes, Moritz; Backhaus, Malte; Badescu, Elisabeta; Bagnaia, Paolo; Bahinipati, Seema; Bai, Yu; Bailey, David; Bain, Travis; Baines, John; Baker, Oliver Keith; Baker, Mark; Baker, Sarah; Banas, Elzbieta; Banerjee, Piyali; Banerjee, Swagato; Banfi, Danilo; Bangert, Andrea Michelle; Bansal, Vikas; Bansil, Hardeep Singh; Barak, Liron; Baranov, Sergei; Barbaro Galtieri, Angela; Barber, Tom; Barberio, Elisabetta Luigia; Barberis, Dario; Barbero, Marlon; Bardin, Dmitri; Barillari, Teresa; Barisonzi, Marcello; Barklow, Timothy; Barlow, Nick; Barnett, Bruce; Barnett, Michael; Baroncelli, Antonio; Barone, Gaetano; Barr, Alan; Barreiro, Fernando; Barreiro Guimarães da Costa, João; Barrillon, Pierre; Bartoldus, Rainer; Barton, Adam Edward; Bartsch, Valeria; Basye, Austin; Bates, Richard; Batkova, Lucia; Batley, Richard; Battaglia, Andreas; Battistin, Michele; Bauer, Florian; Bawa, Harinder Singh; Beale, Steven; Beau, Tristan; Beauchemin, Pierre-Hugues; Beccherle, Roberto; Bechtle, Philip; Beck, Hans Peter; Becker, Anne Kathrin; Becker, Sebastian; Beckingham, Matthew; Becks, Karl-Heinz; Beddall, Andrew; Beddall, Ayda; Bedikian, Sourpouhi; Bednyakov, Vadim; Bee, Christopher; Beemster, Lars; Begel, Michael; Behar Harpaz, Silvia; Behera, Prafulla; Beimforde, Michael; Belanger-Champagne, Camille; Bell, Paul; Bell, William; Bella, Gideon; Bellagamba, Lorenzo; Bellina, Francesco; Bellomo, Massimiliano; Belloni, Alberto; Beloborodova, Olga; Belotskiy, Konstantin; Beltramello, Olga; Benary, Odette; Benchekroun, Driss; Bendtz, Katarina; Benekos, Nektarios; Benhammou, Yan; Benhar Noccioli, Eleonora; Benitez Garcia, Jorge-Armando; Benjamin, Douglas; Benoit, Mathieu; Bensinger, James; Benslama, Kamal; Bentvelsen, Stan; Berge, David; Bergeaas Kuutmann, Elin; Berger, Nicolas; Berghaus, Frank; Berglund, Elina; Beringer, Jürg; Bernat, Pauline; Bernhard, Ralf; Bernius, Catrin; Berry, Tracey; Bertella, Claudia; Bertin, Antonio; Bertolucci, Federico; Besana, Maria Ilaria; Besjes, Geert-Jan; Besson, Nathalie; Bethke, Siegfried; Bhimji, Wahid; Bianchi, Riccardo-Maria; Bianco, Michele; Biebel, Otmar; Bieniek, Stephen Paul; Bierwagen, Katharina; Biesiada, Jed; Biglietti, Michela; Bilokon, Halina; Bindi, Marcello; Binet, Sebastien; Bingul, Ahmet; Bini, Cesare; Biscarat, Catherine; Bittner, Bernhard; Black, Kevin; Blair, Robert; Blanchard, Jean-Baptiste; Blanchot, Georges; Blazek, Tomas; Bloch, Ingo; Blocker, Craig; Blocki, Jacek; Blondel, Alain; Blum, Walter; Blumenschein, Ulrike; Bobbink, Gerjan; Bobrovnikov, Victor; Bocchetta, Simona Serena; Bocci, Andrea; Boddy, Christopher Richard; Boehler, Michael; Boek, Jennifer; Boelaert, Nele; Bogaerts, Joannes Andreas; Bogdanchikov, Alexander; Bogouch, Andrei; Bohm, Christian; Bohm, Jan; Boisvert, Veronique; Bold, Tomasz; Boldea, Venera; Bolnet, Nayanka Myriam; Bomben, Marco; Bona, Marcella; Boonekamp, Maarten; Booth, Chris; Bordoni, Stefania; Borer, Claudia; Borisov, Anatoly; Borissov, Guennadi; Borjanovic, Iris; Borri, Marcello; Borroni, Sara; Bortolotto, Valerio; Bos, Kors; Boscherini, Davide; Bosman, Martine; Boterenbrood, Hendrik; Bouchami, Jihene; Boudreau, Joseph; Bouhova-Thacker, Evelina Vassileva; Boumediene, Djamel Eddine; Bourdarios, Claire; Bousson, Nicolas; Boveia, Antonio; Boyd, James; Boyko, Igor; Bozovic-Jelisavcic, Ivanka; Bracinik, Juraj; Branchini, Paolo; Brandenburg, George; Brandt, Andrew; Brandt, Gerhard; Brandt, Oleg; Bratzler, Uwe; Brau, Benjamin; Brau, James; Braun, Helmut; Brazzale, Simone Federico; Brelier, Bertrand; Bremer, Johan; Brendlinger, Kurt; Brenner, Richard; Bressler, Shikma; Britton, Dave; Brochu, Frederic; Brock, Ian; Brock, Raymond; Broggi, Francesco; Bromberg, Carl; Bronner, Johanna; Brooijmans, Gustaaf; Brooks, Timothy; Brooks, William; Brown, Gareth; Brown, Heather; Bruckman de Renstrom, Pawel; Bruncko, Dusan; Bruneliere, Renaud; Brunet, Sylvie; Bruni, Alessia; Bruni, Graziano; Bruschi, Marco; Buanes, Trygve; Buat, Quentin; Bucci, Francesca; Buchanan, James; Buchholz, Peter; Buckingham, Ryan; Buckley, Andrew; Buda, Stelian Ioan; Budagov, Ioulian; Budick, Burton; Büscher, Volker; Bugge, Lars; Bulekov, Oleg; Bundock, Aaron Colin; Bunse, Moritz; Buran, Torleiv; Burckhart, Helfried; Burdin, Sergey; Burgess, Thomas; Burke, Stephen; Busato, Emmanuel; Bussey, Peter; Buszello, Claus-Peter; Butler, Bart; Butler, John; Buttar, Craig; Butterworth, Jonathan; Buttinger, William; Cabrera Urbán, Susana; Caforio, Davide; Cakir, Orhan; Calafiura, Paolo; Calderini, Giovanni; Calfayan, Philippe; Calkins, Robert; Caloba, Luiz; Caloi, Rita; Calvet, David; Calvet, Samuel; Camacho Toro, Reina; Camarri, Paolo; Cameron, David; Caminada, Lea Michaela; Caminal Armadans, Roger; Campana, Simone; Campanelli, Mario; Canale, Vincenzo; Canelli, Florencia; Canepa, Anadi; Cantero, Josu; Cantrill, Robert; Capasso, Luciano; Capeans Garrido, Maria Del Mar; Caprini, Irinel; Caprini, Mihai; Capriotti, Daniele; Capua, Marcella; Caputo, Regina; Cardarelli, Roberto; Carli, Tancredi; Carlino, Gianpaolo; Carminati, Leonardo; Caron, Bryan; Caron, Sascha; Carquin, Edson; Carrillo-Montoya, German D; Carter, Antony; Carter, Janet; Carvalho, João; Casadei, Diego; Casado, Maria Pilar; Cascella, Michele; Caso, Carlo; Castaneda Hernandez, Alfredo Martin; Castaneda-Miranda, Elizabeth; Castillo Gimenez, Victoria; Castro, Nuno Filipe; Cataldi, Gabriella; Catastini, Pierluigi; Catinaccio, Andrea; Catmore, James; Cattai, Ariella; Cattani, Giordano; Caughron, Seth; Cavaliere, Viviana; Cavalleri, Pietro; Cavalli, Donatella; Cavalli-Sforza, Matteo; Cavasinni, Vincenzo; Ceradini, Filippo; Santiago Cerqueira, Augusto; Cerri, Alessandro; Cerrito, Lucio; Cerutti, Fabio; Cetin, Serkant Ali; Chafaq, Aziz; Chakraborty, Dhiman; Chalupkova, Ina; Chan, Kevin; Chang, Philip; Chapleau, Bertrand; Chapman, John Derek; Chapman, John Wehrley; Chareyre, Eve; Charlton, Dave; Chavda, Vikash; Chavez Barajas, Carlos Alberto; Cheatham, Susan; Chekanov, Sergei; Chekulaev, Sergey; Chelkov, Gueorgui; Chelstowska, Magda Anna; Chen, Chunhui; Chen, Hucheng; Chen, Shenjian; Chen, Xin; Chen, Yujiao; Cheplakov, Alexander; Cherkaoui El Moursli, Rajaa; Chernyatin, Valeriy; Cheu, Elliott; Cheung, Sing-Leung; Chevalier, Laurent; Chiefari, Giovanni; Chikovani, Leila; Childers, John Taylor; Chilingarov, Alexandre; Chiodini, Gabriele; Chisholm, Andrew; Chislett, Rebecca Thalatta; Chitan, Adrian; Chizhov, Mihail; Choudalakis, Georgios; Chouridou, Sofia; Christidi, Illectra-Athanasia; Christov, Asen; Chromek-Burckhart, Doris; Chu, Ming-Lee; Chudoba, Jiri; Ciapetti, Guido; Ciftci, Abbas Kenan; Ciftci, Rena; Cinca, Diane; Cindro, Vladimir; Ciocca, Claudia; Ciocio, Alessandra; Cirilli, Manuela; Cirkovic, Predrag; Citron, Zvi Hirsh; Citterio, Mauro; Ciubancan, Mihai; Clark, Allan G; Clark, Philip James; Clarke, Robert; Cleland, Bill; Clemens, Jean-Claude; Clement, Benoit; Clement, Christophe; Coadou, Yann; Cobal, Marina; Coccaro, Andrea; Cochran, James H; Cogan, Joshua Godfrey; Coggeshall, James; Cogneras, Eric; Colas, Jacques; Cole, Stephen; Colijn, Auke-Pieter; Collins, Neil; Collins-Tooth, Christopher; Collot, Johann; Colombo, Tommaso; Colon, German; Conde Muiño, Patricia; Coniavitis, Elias; Conidi, Maria Chiara; Consonni, Sofia Maria; Consorti, Valerio; Constantinescu, Serban; Conta, Claudio; Conti, Geraldine; Conventi, Francesco; Cooke, Mark; Cooper, Ben; Cooper-Sarkar, Amanda; Copic, Katherine; Cornelissen, Thijs; Corradi, Massimo; Corriveau, Francois; Cortes-Gonzalez, Arely; Cortiana, Giorgio; Costa, Giuseppe; Costa, María José; Costanzo, Davide; Côté, David; Courneyea, Lorraine; Cowan, Glen; Cowden, Christopher; Cox, Brian; Cranmer, Kyle; Crescioli, Francesco; Cristinziani, Markus; Crosetti, Giovanni; Crépé-Renaudin, Sabine; Cuciuc, Constantin-Mihai; Cuenca Almenar, Cristóbal; Cuhadar Donszelmann, Tulay; Curatolo, Maria; Curtis, Chris; Cuthbert, Cameron; Cwetanski, Peter; Czirr, Hendrik; Czodrowski, Patrick; Czyczula, Zofia; D'Auria, Saverio; D'Onofrio, Monica; D'Orazio, Alessia; Da Cunha Sargedas De Sousa, Mario Jose; Da Via, Cinzia; Dabrowski, Wladyslaw; Dafinca, Alexandru; Dai, Tiesheng; Dallapiccola, Carlo; Dam, Mogens; Dameri, Mauro; Damiani, Daniel; Danielsson, Hans Olof; Dao, Valerio; Darbo, Giovanni; Darlea, Georgiana Lavinia; Dassoulas, James; Davey, Will; Davidek, Tomas; Davidson, Nadia; Davidson, Ruth; Davies, Eleanor; Davies, Merlin; Davignon, Olivier; Davison, Adam; Davygora, Yuriy; Dawe, Edmund; Dawson, Ian; Daya-Ishmukhametova, Rozmin; De, Kaushik; de Asmundis, Riccardo; De Castro, Stefano; De Cecco, Sandro; de Graat, Julien; De Groot, Nicolo; de Jong, Paul; De La Taille, Christophe; De la Torre, Hector; De Lorenzi, Francesco; de Mora, Lee; De Nooij, Lucie; De Pedis, Daniele; De Salvo, Alessandro; De Sanctis, Umberto; De Santo, Antonella; De Vivie De Regie, Jean-Baptiste; De Zorzi, Guido; Dearnaley, William James; Debbe, Ramiro; Debenedetti, Chiara; Dechenaux, Benjamin; Dedovich, Dmitri; Degenhardt, James; Del Papa, Carlo; Del Peso, Jose; Del Prete, Tarcisio; Delemontex, Thomas; Deliyergiyev, Maksym; Dell'Acqua, Andrea; Dell'Asta, Lidia; Della Pietra, Massimo; della Volpe, Domenico; Delmastro, Marco; Delsart, Pierre-Antoine; Deluca, Carolina; Demers, Sarah; Demichev, Mikhail; Demirkoz, Bilge; Deng, Jianrong; Denisov, Sergey; Derendarz, Dominik; Derkaoui, Jamal Eddine; Derue, Frederic; Dervan, Paul; Desch, Klaus Kurt; Devetak, Erik; Deviveiros, Pier-Olivier; Dewhurst, Alastair; DeWilde, Burton; Dhaliwal, Saminder; Dhullipudi, Ramasudhakar; Di Ciaccio, Anna; Di Ciaccio, Lucia; Di Girolamo, Alessandro; Di Girolamo, Beniamino; Di Luise, Silvestro; Di Mattia, Alessandro; Di Micco, Biagio; Di Nardo, Roberto; Di Simone, Andrea; Di Sipio, Riccardo; Diaz, Marco Aurelio; Diehl, Edward; Dietrich, Janet; Dietzsch, Thorsten; Diglio, Sara; Dindar Yagci, Kamile; Dingfelder, Jochen; Dinut, Florin; Dionisi, Carlo; Dita, Petre; Dita, Sanda; Dittus, Fridolin; Djama, Fares; Djobava, Tamar; Barros do Vale, Maria Aline; Do Valle Wemans, André; Doan, Thi Kieu Oanh; Dobbs, Matt; Dobinson, Robert; Dobos, Daniel; Dobson, Ellie; Dodd, Jeremy; Doglioni, Caterina; Doherty, Tom; Doi, Yoshikuni; Dolejsi, Jiri; Dolenc, Irena; Dolezal, Zdenek; Dolgoshein, Boris; Dohmae, Takeshi; Donadelli, Marisilvia; Donini, Julien; Dopke, Jens; Doria, Alessandra; Dos Anjos, Andre; Dotti, Andrea; Dova, Maria-Teresa; Doxiadis, Alexander; Doyle, Tony; Dressnandt, Nandor; Dris, Manolis; Dubbert, Jörg; Dube, Sourabh; Duchovni, Ehud; Duckeck, Guenter; Duda, Dominik; Dudarev, Alexey; Dudziak, Fanny; Dührssen, Michael; Duerdoth, Ian; Duflot, Laurent; Dufour, Marc-Andre; Duguid, Liam; Dunford, Monica; Duran Yildiz, Hatice; Duxfield, Robert; Dwuznik, Michal; Dydak, Friedrich; Düren, Michael; Ebenstein, William; Ebke, Johannes; Eckweiler, Sebastian; Edmonds, Keith; Edson, William; Edwards, Clive; Edwards, Nicholas Charles; Ehrenfeld, Wolfgang; Eifert, Till; Eigen, Gerald; Einsweiler, Kevin; Eisenhandler, Eric; Ekelof, Tord; El Kacimi, Mohamed; Ellert, Mattias; Elles, Sabine; Ellinghaus, Frank; Ellis, Katherine; Ellis, Nicolas; Elmsheuser, Johannes; Elsing, Markus; Emeliyanov, Dmitry; Engelmann, Roderich; Engl, Albert; Epp, Brigitte; Erdmann, Johannes; Ereditato, Antonio; Eriksson, Daniel; Ernst, Jesse; Ernst, Michael; Ernwein, Jean; Errede, Deborah; Errede, Steven; Ertel, Eugen; Escalier, Marc; Esch, Hendrik; Escobar, Carlos; Espinal Curull, Xavier; Esposito, Bellisario; Etienne, Francois; Etienvre, Anne-Isabelle; Etzion, Erez; Evangelakou, Despoina; Evans, Hal; Fabbri, Laura; Fabre, Caroline; Fakhrutdinov, Rinat; Falciano, Speranza; Fang, Yaquan; Fanti, Marcello; Farbin, Amir; Farilla, Addolorata; Farley, Jason; Farooque, Trisha; Farrell, Steven; Farrington, Sinead; Farthouat, Philippe; Fassi, Farida; Fassnacht, Patrick; Fassouliotis, Dimitrios; Fatholahzadeh, Baharak; Favareto, Andrea; Fayard, Louis; Fazio, Salvatore; Febbraro, Renato; Federic, Pavol; Fedin, Oleg; Fedorko, Wojciech; Fehling-Kaschek, Mirjam; Feligioni, Lorenzo; Fellmann, Denis; Feng, Cunfeng; Feng, Eric; Fenyuk, Alexander; Ferencei, Jozef; Fernando, Waruna; Ferrag, Samir; Ferrando, James; Ferrara, Valentina; Ferrari, Arnaud; Ferrari, Pamela; Ferrari, Roberto; Ferreira de Lima, Danilo Enoque; Ferrer, Antonio; Ferrere, Didier; Ferretti, Claudio; Ferretto Parodi, Andrea; Fiascaris, Maria; Fiedler, Frank; Filipčič, Andrej; Filthaut, Frank; Fincke-Keeler, Margret; Fiolhais, Miguel; Fiorini, Luca; Firan, Ana; Fischer, Gordon; Fisher, Matthew; Flechl, Martin; Fleck, Ivor; Fleckner, Johanna; Fleischmann, Philipp; Fleischmann, Sebastian; Flick, Tobias; Floderus, Anders; Flores Castillo, Luis; Flowerdew, Michael; Fonseca Martin, Teresa; Formica, Andrea; Forti, Alessandra; Fortin, Dominique; Fournier, Daniel; Fowler, Andrew; Fox, Harald; Francavilla, Paolo; Franchini, Matteo; Franchino, Silvia; Francis, David; Frank, Tal; Franz, Sebastien; Fraternali, Marco; Fratina, Sasa; French, Sky; Friedrich, Conrad; Friedrich, Felix; Froeschl, Robert; Froidevaux, Daniel; Frost, James; Fukunaga, Chikara; Fullana Torregrosa, Esteban; Fulsom, Bryan Gregory; Fuster, Juan; Gabaldon, Carolina; Gabizon, Ofir; Gadfort, Thomas; Gadomski, Szymon; Gagliardi, Guido; Gagnon, Pauline; Galea, Cristina; Galhardo, Bruno; Gallas, Elizabeth; Gallo, Valentina Santina; Gallop, Bruce; Gallus, Petr; Gan, KK; Gao, Yongsheng; Gaponenko, Andrei; Garberson, Ford; Garcia-Sciveres, Maurice; García, Carmen; García Navarro, José Enrique; Gardner, Robert; Garelli, Nicoletta; Garitaonandia, Hegoi; Garonne, Vincent; Gatti, Claudio; Gaudio, Gabriella; Gaur, Bakul; Gauthier, Lea; Gauzzi, Paolo; Gavrilenko, Igor; Gay, Colin; Gaycken, Goetz; Gazis, Evangelos; Ge, Peng; Gecse, Zoltan; Gee, Norman; Geerts, Daniël Alphonsus Adrianus; Geich-Gimbel, Christoph; Gellerstedt, Karl; Gemme, Claudia; Gemmell, Alistair; Genest, Marie-Hélène; Gentile, Simonetta; George, Matthias; George, Simon; Gerlach, Peter; Gershon, Avi; Geweniger, Christoph; Ghazlane, Hamid; Ghodbane, Nabil; Giacobbe, Benedetto; Giagu, Stefano; Giakoumopoulou, Victoria; Giangiobbe, Vincent; Gianotti, Fabiola; Gibbard, Bruce; Gibson, Adam; Gibson, Stephen; Gilchriese, Murdock; Gillberg, Dag; Gillman, Tony; Gingrich, Douglas; Ginzburg, Jonatan; Giokaris, Nikos; Giordani, MarioPaolo; Giordano, Raffaele; Giorgi, Francesco Michelangelo; Giovannini, Paola; Giraud, Pierre-Francois; Giugni, Danilo; Giunta, Michele; Giusti, Paolo; Gjelsten, Børge Kile; Gladilin, Leonid; Glasman, Claudia; Glatzer, Julian; Glazov, Alexandre; Glitza, Karl-Walter; Glonti, George; Goddard, Jack Robert; Godfrey, Jennifer; Godlewski, Jan; Goebel, Martin; Göpfert, Thomas; Goeringer, Christian; Gössling, Claus; Goldfarb, Steven; Golling, Tobias; Gomes, Agostinho; Gomez Fajardo, Luz Stella; Gonçalo, Ricardo; Goncalves Pinto Firmino Da Costa, Joao; Gonella, Laura; Gonzalez, Saul; González de la Hoz, Santiago; Gonzalez Parra, Garoe; Gonzalez Silva, Laura; Gonzalez-Sevilla, Sergio; Goodson, Jeremiah Jet; Goossens, Luc; Gorbounov, Petr Andreevich; Gordon, Howard; Gorelov, Igor; Gorfine, Grant; Gorini, Benedetto; Gorini, Edoardo; Gorišek, Andrej; Gornicki, Edward; Gosdzik, Bjoern; Goshaw, Alfred; Gosselink, Martijn; Gostkin, Mikhail Ivanovitch; Gough Eschrich, Ivo; Gouighri, Mohamed; Goujdami, Driss; Goulette, Marc Phillippe; Goussiou, Anna; Goy, Corinne; Gozpinar, Serdar; Grabowska-Bold, Iwona; Grafström, Per; Grahn, Karl-Johan; Grancagnolo, Francesco; Grancagnolo, Sergio; Grassi, Valerio; Gratchev, Vadim; Grau, Nathan; Gray, Heather; Gray, Julia Ann; Graziani, Enrico; Grebenyuk, Oleg; Greenshaw, Timothy; Greenwood, Zeno Dixon; Gregersen, Kristian; Gregor, Ingrid-Maria; Grenier, Philippe; Griffiths, Justin; Grigalashvili, Nugzar; Grillo, Alexander; Grinstein, Sebastian; Gris, Philippe Luc Yves; Grishkevich, Yaroslav; Grivaz, Jean-Francois; Gross, Eilam; Grosse-Knetter, Joern; Groth-Jensen, Jacob; Grybel, Kai; Guest, Daniel; Guicheney, Christophe; Guindon, Stefan; Gul, Umar; Guler, Hulya; Gunther, Jaroslav; Guo, Bin; Guo, Jun; Gutierrez, Phillip; Guttman, Nir; Gutzwiller, Olivier; Guyot, Claude; Gwenlan, Claire; Gwilliam, Carl; Haas, Andy; Haas, Stefan; Haber, Carl; Hadavand, Haleh Khani; Hadley, David; Haefner, Petra; Hahn, Ferdinand; Haider, Stefan; Hajduk, Zbigniew; Hakobyan, Hrachya; Hall, David; Haller, Johannes; Hamacher, Klaus; Hamal, Petr; Hamano, Kenji; Hamer, Matthias; Hamilton, Andrew; Hamilton, Samuel; Han, Liang; Hanagaki, Kazunori; Hanawa, Keita; Hance, Michael; Handel, Carsten; Hanke, Paul; Hansen, John Renner; Hansen, Jørgen Beck; Hansen, Jorn Dines; Hansen, Peter Henrik; Hansson, Per; Hara, Kazuhiko; Hare, Gabriel; Harenberg, Torsten; Harkusha, Siarhei; Harper, Devin; Harrington, Robert; Harris, Orin; Hartert, Jochen; Hartjes, Fred; Haruyama, Tomiyoshi; Harvey, Alex; Hasegawa, Satoshi; Hasegawa, Yoji; Hassani, Samira; Haug, Sigve; Hauschild, Michael; Hauser, Reiner; Havranek, Miroslav; Hawkes, Christopher; Hawkings, Richard John; Hawkins, Anthony David; Hawkins, Donovan; Hayakawa, Takashi; Hayashi, Takayasu; Hayden, Daniel; Hays, Chris; Hayward, Helen; Haywood, Stephen; He, Mao; Head, Simon; Hedberg, Vincent; Heelan, Louise; Heim, Sarah; Heinemann, Beate; Heisterkamp, Simon; Helary, Louis; Heller, Claudio; Heller, Matthieu; Hellman, Sten; Hellmich, Dennis; Helsens, Clement; Henderson, Robert; Henke, Michael; Henrichs, Anna; Henriques Correia, Ana Maria; Henrot-Versille, Sophie; Hensel, Carsten; Henß, Tobias; Medina Hernandez, Carlos; Hernández Jiménez, Yesenia; Herrberg, Ruth; Herten, Gregor; Hertenberger, Ralf; Hervas, Luis; Hesketh, Gavin Grant; Hessey, Nigel; Higón-Rodriguez, Emilio; Hill, John; Hiller, Karl Heinz; Hillert, Sonja; Hillier, Stephen; Hinchliffe, Ian; Hines, Elizabeth; Hirose, Minoru; Hirsch, Florian; Hirschbuehl, Dominic; Hobbs, John; Hod, Noam; Hodgkinson, Mark; Hodgson, Paul; Hoecker, Andreas; Hoeferkamp, Martin; Hoffman, Julia; Hoffmann, Dirk; Hohlfeld, Marc; Holder, Martin; Holmgren, Sven-Olof; Holy, Tomas; Holzbauer, Jenny; Hong, Tae Min; Hooft van Huysduynen, Loek; Horner, Stephan; Hostachy, Jean-Yves; Hou, Suen; Hoummada, Abdeslam; Howard, Jacob; Howarth, James; Hristova, Ivana; Hrivnac, Julius; Hryn'ova, Tetiana; Hsu, Pai-hsien Jennifer; Hsu, Shih-Chieh; Hu, Diedi; Hubacek, Zdenek; Hubaut, Fabrice; Huegging, Fabian; Huettmann, Antje; Huffman, Todd Brian; Hughes, Emlyn; Hughes, Gareth; Huhtinen, Mika; Hurwitz, Martina; Husemann, Ulrich; Huseynov, Nazim; Huston, Joey; Huth, John; Iacobucci, Giuseppe; Iakovidis, Georgios; Ibbotson, Michael; Ibragimov, Iskander; Iconomidou-Fayard, Lydia; Idarraga, John; Iengo, Paolo; Igonkina, Olga; Ikegami, Yoichi; Ikeno, Masahiro; Iliadis, Dimitrios; Ilic, Nikolina; Ince, Tayfun; Inigo-Golfin, Joaquin; Ioannou, Pavlos; Iodice, Mauro; Iordanidou, Kalliopi; Ippolito, Valerio; Irles Quiles, Adrian; Isaksson, Charlie; Ishino, Masaya; Ishitsuka, Masaki; Ishmukhametov, Renat; Issever, Cigdem; Istin, Serhat; Ivashin, Anton; Iwanski, Wieslaw; Iwasaki, Hiroyuki; Izen, Joseph; Izzo, Vincenzo; Jackson, Brett; Jackson, John; Jackson, Paul; Jaekel, Martin; Jain, Vivek; Jakobs, Karl; Jakobsen, Sune; Jakoubek, Tomas; Jakubek, Jan; Jana, Dilip; Jansen, Eric; Jansen, Hendrik; Jantsch, Andreas; Janus, Michel; Jarlskog, Göran; Jeanty, Laura; Jen-La Plante, Imai; Jennens, David; Jenni, Peter; Loevschall-Jensen, Ask Emil; Jež, Pavel; Jézéquel, Stéphane; Jha, Manoj Kumar; Ji, Haoshuang; Ji, Weina; Jia, Jiangyong; Jiang, Yi; Jimenez Belenguer, Marcos; Jin, Shan; Jinnouchi, Osamu; Joergensen, Morten Dam; Joffe, David; Johansen, Marianne; Johansson, Erik; Johansson, Per; Johnert, Sebastian; Johns, Kenneth; Jon-And, Kerstin; Jones, Graham; Jones, Roger; Jones, Tim; Joram, Christian; Jorge, Pedro; Joshi, Kiran Daniel; Jovicevic, Jelena; Jovin, Tatjana; Ju, Xiangyang; Jung, Christian; Jungst, Ralph Markus; Juranek, Vojtech; Jussel, Patrick; Juste Rozas, Aurelio; Kabana, Sonja; Kaci, Mohammed; Kaczmarska, Anna; Kadlecik, Peter; Kado, Marumi; Kagan, Harris; Kagan, Michael; Kajomovitz, Enrique; Kalinin, Sergey; Kalinovskaya, Lidia; Kama, Sami; Kanaya, Naoko; Kaneda, Michiru; Kaneti, Steven; Kanno, Takayuki; Kantserov, Vadim; Kanzaki, Junichi; Kaplan, Benjamin; Kapliy, Anton; Kaplon, Jan; Kar, Deepak; Karagounis, Michael; Karakostas, Konstantinos; Karnevskiy, Mikhail; Kartvelishvili, Vakhtang; Karyukhin, Andrey; Kashif, Lashkar; Kasieczka, Gregor; Kass, Richard; Kastanas, Alex; Kataoka, Mayuko; Kataoka, Yousuke; Katsoufis, Elias; Katzy, Judith; Kaushik, Venkatesh; Kawagoe, Kiyotomo; Kawamoto, Tatsuo; Kawamura, Gen; Kayl, Manuel; Kazama, Shingo; Kazanin, Vassili; Kazarinov, Makhail; Keeler, Richard; Keener, Paul; Kehoe, Robert; Keil, Markus; Kekelidze, George; Keller, John; Kenyon, Mike; Kepka, Oldrich; Kerschen, Nicolas; Kerševan, Borut Paul; Kersten, Susanne; Kessoku, Kohei; Keung, Justin; Khalil-zada, Farkhad; Khandanyan, Hovhannes; Khanov, Alexander; Kharchenko, Dmitri; Khodinov, Alexander; Khomich, Andrei; Khoo, Teng Jian; Khoriauli, Gia; Khoroshilov, Andrey; Khovanskiy, Valery; Khramov, Evgeniy; Khubua, Jemal; Kim, Hyeon Jin; Kim, Shinhong; Kimura, Naoki; Kind, Oliver; King, Barry; King, Matthew; King, Robert Steven Beaufoy; Kirk, Julie; Kiryunin, Andrey; Kishimoto, Tomoe; Kisielewska, Danuta; Kitamura, Takumi; Kittelmann, Thomas; Kiuchi, Kenji; Kladiva, Eduard; Klein, Max; Klein, Uta; Kleinknecht, Konrad; Klemetti, Miika; Klier, Amit; Klimek, Pawel; Klimentov, Alexei; Klingenberg, Reiner; Klinger, Joel Alexander; Klinkby, Esben; Klioutchnikova, Tatiana; Klok, Peter; Klous, Sander; Kluge, Eike-Erik; Kluge, Thomas; Kluit, Peter; Kluth, Stefan; Knecht, Neil; Kneringer, Emmerich; Knoops, Edith; Knue, Andrea; Ko, Byeong Rok; Kobayashi, Tomio; Kobel, Michael; Kocian, Martin; Kodys, Peter; Köneke, Karsten; König, Adriaan; Koenig, Sebastian; Köpke, Lutz; Koetsveld, Folkert; Koevesarki, Peter; Koffas, Thomas; Koffeman, Els; Kogan, Lucy Anne; Kohlmann, Simon; Kohn, Fabian; Kohout, Zdenek; Kohriki, Takashi; Koi, Tatsumi; Kolachev, Guennady; Kolanoski, Hermann; Kolesnikov, Vladimir; Koletsou, Iro; Koll, James; Kollefrath, Michael; Komar, Aston; Komori, Yuto; Kondo, Takahiko; Kono, Takanori; Kononov, Anatoly; Konoplich, Rostislav; Konstantinidis, Nikolaos; Koperny, Stefan; Korcyl, Krzysztof; Kordas, Kostantinos; Korn, Andreas; Korol, Aleksandr; Korolkov, Ilya; Korolkova, Elena; Korotkov, Vladislav; Kortner, Oliver; Kortner, Sandra; Kostyukhin, Vadim; Kotov, Sergey; Kotov, Vladislav; Kotwal, Ashutosh; Kourkoumelis, Christine; Kouskoura, Vasiliki; Koutsman, Alex; Kowalewski, Robert Victor; Kowalski, Tadeusz; Kozanecki, Witold; Kozhin, Anatoly; Kral, Vlastimil; Kramarenko, Viktor; Kramberger, Gregor; Krasny, Mieczyslaw Witold; Krasznahorkay, Attila; Kraus, Jana; Kreiss, Sven; Krejci, Frantisek; Kretzschmar, Jan; Krieger, Nina; Krieger, Peter; Kroeninger, Kevin; Kroha, Hubert; Kroll, Joe; Kroseberg, Juergen; Krstic, Jelena; Kruchonak, Uladzimir; Krüger, Hans; Kruker, Tobias; Krumnack, Nils; Krumshteyn, Zinovii; Kubota, Takashi; Kuday, Sinan; Kuehn, Susanne; Kugel, Andreas; Kuhl, Thorsten; Kuhn, Dietmar; Kukhtin, Victor; Kulchitsky, Yuri; Kuleshov, Sergey; Kummer, Christian; Kuna, Marine; Kunkle, Joshua; Kupco, Alexander; Kurashige, Hisaya; Kurata, Masakazu; Kurochkin, Yurii; Kus, Vlastimil; Kuwertz, Emma Sian; Kuze, Masahiro; Kvita, Jiri; Kwee, Regina; La Rosa, Alessandro; La Rotonda, Laura; Labarga, Luis; Labbe, Julien; Lablak, Said; Lacasta, Carlos; Lacava, Francesco; Lacker, Heiko; Lacour, Didier; Lacuesta, Vicente Ramón; Ladygin, Evgueni; Lafaye, Remi; Laforge, Bertrand; Lagouri, Theodota; Lai, Stanley; Laisne, Emmanuel; Lamanna, Massimo; Lambourne, Luke; Lampen, Caleb; Lampl, Walter; Lancon, Eric; Landgraf, Ulrich; Landon, Murrough; Lane, Jenna; Lang, Valerie Susanne; Lange, Clemens; Lankford, Andrew; Lanni, Francesco; Lantzsch, Kerstin; Laplace, Sandrine; Lapoire, Cecile; Laporte, Jean-Francois; Lari, Tommaso; Larner, Aimee; Lassnig, Mario; Laurelli, Paolo; Lavorini, Vincenzo; Lavrijsen, Wim; Laycock, Paul; Le Dortz, Olivier; Le Guirriec, Emmanuel; Le Maner, Christophe; Le Menedeu, Eve; LeCompte, Thomas; Ledroit-Guillon, Fabienne Agnes Marie; Lee, Hurng-Chun; Lee, Jason; Lee, Shih-Chang; Lee, Lawrence; Lefebvre, Michel; Legendre, Marie; Legger, Federica; Leggett, Charles; Lehmacher, Marc; Lehmann Miotto, Giovanna; Leite, Marco Aurelio Lisboa; Leitner, Rupert; Lellouch, Daniel; Lemmer, Boris; Lendermann, Victor; Leney, Katharine; Lenz, Tatiana; Lenzen, Georg; Lenzi, Bruno; Leonhardt, Kathrin; Leontsinis, Stefanos; Lepold, Florian; Leroy, Claude; Lessard, Jean-Raphael; Lester, Christopher; Lester, Christopher Michael; Levêque, Jessica; Levin, Daniel; Levinson, Lorne; Lewis, Adrian; Lewis, George; Leyko, Agnieszka; Leyton, Michael; Li, Bo; Li, Haifeng; Li, Shu; Li, Xuefei; Liang, Zhijun; Liao, Hongbo; Liberti, Barbara; Lichard, Peter; Lichtnecker, Markus; Lie, Ki; Liebig, Wolfgang; Limbach, Christian; Limosani, Antonio; Limper, Maaike; Lin, Simon; Linde, Frank; Linnemann, James; Lipeles, Elliot; Lipniacka, Anna; Liss, Tony; Lissauer, David; Lister, Alison; Litke, Alan; Liu, Chuanlei; Liu, Dong; Liu, Hao; Liu, Jianbei; Liu, Lulu; Liu, Minghui; Liu, Yanwen; Livan, Michele; Livermore, Sarah; Lleres, Annick; Llorente Merino, Javier; Lloyd, Stephen; Lobodzinska, Ewelina; Loch, Peter; Lockman, William; Loddenkoetter, Thomas; Loebinger, Fred; Loginov, Andrey; Loh, Chang Wei; Lohse, Thomas; Lohwasser, Kristin; Lokajicek, Milos; Lombardo, Vincenzo Paolo; Long, Robin Eamonn; Lopes, Lourenco; Lopez Mateos, David; Lorenz, Jeanette; Lorenzo Martinez, Narei; Losada, Marta; Loscutoff, Peter; Lo Sterzo, Francesco; Losty, Michael; Lou, XinChou; Lounis, Abdenour; Loureiro, Karina; Love, Jeremy; Love, Peter; Lowe, Andrew; Lu, Feng; Lubatti, Henry; Luci, Claudio; Lucotte, Arnaud; Ludwig, Andreas; Ludwig, Dörthe; Ludwig, Inga; Ludwig, Jens; Luehring, Frederick; Luijckx, Guy; Lukas, Wolfgang; Lumb, Debra; Luminari, Lamberto; Lund, Esben; Lund-Jensen, Bengt; Lundberg, Björn; Lundberg, Johan; Lundberg, Olof; Lundquist, Johan; Lungwitz, Matthias; Lynn, David; Lytken, Else; Ma, Hong; Ma, Lian Liang; Maccarrone, Giovanni; Macchiolo, Anna; Maček, Boštjan; Machado Miguens, Joana; Mackeprang, Rasmus; Madaras, Ronald; Maddocks, Harvey Jonathan; Mader, Wolfgang; Maenner, Reinhard; Maeno, Tadashi; Mättig, Peter; Mättig, Stefan; Magnoni, Luca; Magradze, Erekle; Mahboubi, Kambiz; Mahmoud, Sara; Mahout, Gilles; Maiani, Camilla; Maidantchik, Carmen; Maio, Amélia; Majewski, Stephanie; Makida, Yasuhiro; Makovec, Nikola; Mal, Prolay; Malaescu, Bogdan; Malecki, Pawel; Malecki, Piotr; Maleev, Victor; Malek, Fairouz; Mallik, Usha; Malon, David; Malone, Caitlin; Maltezos, Stavros; Malyshev, Vladimir; Malyukov, Sergei; Mameghani, Raphael; Mamuzic, Judita; Manabe, Atsushi; Mandelli, Luciano; Mandić, Igor; Mandrysch, Rocco; Maneira, José; Manfredini, Alessandro; Mangeard, Pierre-Simon; Manhaes de Andrade Filho, Luciano; Manjarres Ramos, Joany Andreina; Mann, Alexander; Manning, Peter; Manousakis-Katsikakis, Arkadios; Mansoulie, Bruno; Mapelli, Alessandro; Mapelli, Livio; March, Luis; Marchand, Jean-Francois; Marchese, Fabrizio; Marchiori, Giovanni; Marcisovsky, Michal; Marino, Christopher; Marroquim, Fernando; Marshall, Zach; Martens, Kalen; Marti, Lukas Fritz; Marti-Garcia, Salvador; Martin, Brian; Martin, Brian Thomas; Martin, Jean-Pierre; Martin, Tim; Martin, Victoria Jane; Martin dit Latour, Bertrand; Martin-Haugh, Stewart; Martinez, Mario; Martinez Outschoorn, Verena; Martyniuk, Alex; Marx, Marilyn; Marzano, Francesco; Marzin, Antoine; Masetti, Lucia; Mashimo, Tetsuro; Mashinistov, Ruslan; Masik, Jiri; Maslennikov, Alexey; Massa, Ignazio; Massaro, Graziano; Massol, Nicolas; Mastrandrea, Paolo; Mastroberardino, Anna; Masubuchi, Tatsuya; Matricon, Pierre; Matsunaga, Hiroyuki; Matsushita, Takashi; Mattravers, Carly; Maurer, Julien; Maxfield, Stephen; Mayne, Anna; Mazini, Rachid; Mazur, Michael; Mazzaferro, Luca; Mazzanti, Marcello; Mc Donald, Jeffrey; Mc Kee, Shawn Patrick; McCarn, Allison; McCarthy, Robert; McCarthy, Tom; McCubbin, Norman; McFarlane, Kenneth; Mcfayden, Josh; Mchedlidze, Gvantsa; Mclaughlan, Tom; McMahon, Steve; McPherson, Robert; Meade, Andrew; Mechnich, Joerg; Mechtel, Markus; Medinnis, Mike; Meera-Lebbai, Razzak; Meguro, Tatsuma; Mehdiyev, Rashid; Mehlhase, Sascha; Mehta, Andrew; Meier, Karlheinz; Meirose, Bernhard; Melachrinos, Constantinos; Mellado Garcia, Bruce Rafael; Meloni, Federico; Mendoza Navas, Luis; Meng, Zhaoxia; Mengarelli, Alberto; Menke, Sven; Meoni, Evelin; Mercurio, Kevin Michael; Mermod, Philippe; Merola, Leonardo; Meroni, Chiara; Merritt, Frank; Merritt, Hayes; Messina, Andrea; Metcalfe, Jessica; Mete, Alaettin Serhan; Meyer, Carsten; Meyer, Christopher; Meyer, Jean-Pierre; Meyer, Jochen; Meyer, Joerg; Meyer, Thomas Christian; Miao, Jiayuan; Michal, Sebastien; Micu, Liliana; Middleton, Robin; Migas, Sylwia; Mijović, Liza; Mikenberg, Giora; Mikestikova, Marcela; Mikuž, Marko; Miller, David; Miller, Robert; Mills, Bill; Mills, Corrinne; Milov, Alexander; Milstead, David; Milstein, Dmitry; Minaenko, Andrey; Miñano Moya, Mercedes; Minashvili, Irakli; Mincer, Allen; Mindur, Bartosz; Mineev, Mikhail; Ming, Yao; Mir, Lluisa-Maria; Mirabelli, Giovanni; Mitrevski, Jovan; Mitsou, Vasiliki A; Mitsui, Shingo; Miyagawa, Paul; Mjörnmark, Jan-Ulf; Moa, Torbjoern; Moeller, Victoria; Mönig, Klaus; Möser, Nicolas; Mohapatra, Soumya; Mohr, Wolfgang; Moles-Valls, Regina; Molfetas, Angelos; Monk, James; Monnier, Emmanuel; Montejo Berlingen, Javier; Monticelli, Fernando; Monzani, Simone; Moore, Roger; Moorhead, Gareth; Mora Herrera, Clemencia; Moraes, Arthur; Morange, Nicolas; Morel, Julien; Morello, Gianfranco; Moreno, Deywis; Moreno Llácer, María; Morettini, Paolo; Morgenstern, Marcus; Morii, Masahiro; Morley, Anthony Keith; Mornacchi, Giuseppe; Morris, John; Morvaj, Ljiljana; Moser, Hans-Guenther; Mosidze, Maia; Moss, Josh; Mount, Richard; Mountricha, Eleni; Mouraviev, Sergei; Moyse, Edward; Mueller, Felix; Mueller, James; Mueller, Klemens; Müller, Thomas; Mueller, Timo; Muenstermann, Daniel; Munwes, Yonathan; Murray, Bill; Mussche, Ido; Musto, Elisa; Myagkov, Alexey; Myska, Miroslav; Nadal, Jordi; Nagai, Koichi; Nagai, Ryo; Nagano, Kunihiro; Nagarkar, Advait; Nagasaka, Yasushi; Nagel, Martin; Nairz, Armin Michael; Nakahama, Yu; Nakamura, Koji; Nakamura, Tomoaki; Nakano, Itsuo; Nanava, Gizo; Napier, Austin; Narayan, Rohin; Nash, Michael; Nattermann, Till; Naumann, Thomas; Navarro, Gabriela; Neal, Homer; Nechaeva, Polina; Neep, Thomas James; Negri, Andrea; Negri, Guido; Negrini, Matteo; Nektarijevic, Snezana; Nelson, Andrew; Nelson, Timothy Knight; Nemecek, Stanislav; Nemethy, Peter; Nepomuceno, Andre Asevedo; Nessi, Marzio; Neubauer, Mark; Neumann, Manuel; Neusiedl, Andrea; Neves, Ricardo; Nevski, Pavel; Newcomer, Mitchel; Newman, Paul; Nguyen Thi Hong, Van; Nickerson, Richard; Nicolaidou, Rosy; Nicquevert, Bertrand; Niedercorn, Francois; Nielsen, Jason; Nikiforou, Nikiforos; Nikiforov, Andriy; Nikolaenko, Vladimir; Nikolic-Audit, Irena; Nikolics, Katalin; Nikolopoulos, Konstantinos; Nilsen, Henrik; Nilsson, Paul; Ninomiya, Yoichi; Nisati, Aleandro; Nisius, Richard; Nobe, Takuya; Nodulman, Lawrence; Nomachi, Masaharu; Nomidis, Ioannis; Norberg, Scarlet; Nordberg, Markus; Norton, Peter; Novakova, Jana; Nozaki, Mitsuaki; Nozka, Libor; Nugent, Ian Michael; Nuncio-Quiroz, Adriana-Elizabeth; Nunes Hanninger, Guilherme; Nunnemann, Thomas; Nurse, Emily; O'Brien, Brendan Joseph; O'Neale, Steve; O'Neil, Dugan; O'Shea, Val; Oakes, Louise Beth; Oakham, Gerald; Oberlack, Horst; Ocariz, Jose; Ochi, Atsuhiko; Oda, Susumu; Odaka, Shigeru; Odier, Jerome; Ogren, Harold; Oh, Alexander; Oh, Seog; Ohm, Christian; Ohshima, Takayoshi; Okawa, Hideki; Okumura, Yasuyuki; Okuyama, Toyonobu; Olariu, Albert; Olchevski, Alexander; Olivares Pino, Sebastian Andres; Oliveira, Miguel Alfonso; Oliveira Damazio, Denis; Oliver Garcia, Elena; Olivito, Dominick; Olszewski, Andrzej; Olszowska, Jolanta; Onofre, António; Onyisi, Peter; Oram, Christopher; Oreglia, Mark; Oren, Yona; Orestano, Domizia; Orlando, Nicola; Orlov, Iliya; Oropeza Barrera, Cristina; Orr, Robert; Osculati, Bianca; Ospanov, Rustem; Osuna, Carlos; Otero y Garzon, Gustavo; Ottersbach, John; Ouchrif, Mohamed; Ouellette, Eric; Ould-Saada, Farid; Ouraou, Ahmimed; Ouyang, Qun; Ovcharova, Ana; Owen, Mark; Owen, Simon; Ozcan, Veysi Erkcan; Ozturk, Nurcan; Pacheco Pages, Andres; Padilla Aranda, Cristobal; Pagan Griso, Simone; Paganis, Efstathios; Pahl, Christoph; Paige, Frank; Pais, Preema; Pajchel, Katarina; Palacino, Gabriel; Paleari, Chiara; Palestini, Sandro; Pallin, Dominique; Palma, Alberto; Palmer, Jody; Pan, Yibin; Panagiotopoulou, Evgenia; Pani, Priscilla; Panikashvili, Natalia; Panitkin, Sergey; Pantea, Dan; Papadelis, Aras; Papadopoulou, Theodora; Paramonov, Alexander; Paredes Hernandez, Daniela; Park, Woochun; Parker, Andy; Parodi, Fabrizio; Parsons, John; Parzefall, Ulrich; Pashapour, Shabnaz; Pasqualucci, Enrico; Passaggio, Stefano; Passeri, Antonio; Pastore, Fernanda; Pastore, Francesca; Pásztor, Gabriella; Pataraia, Sophio; Patel, Nikhul; Pater, Joleen; Patricelli, Sergio; Pauly, Thilo; Pecsy, Martin; Pedraza Lopez, Sebastian; Pedraza Morales, Maria Isabel; Peleganchuk, Sergey; Pelikan, Daniel; Peng, Haiping; Penning, Bjoern; Penson, Alexander; Penwell, John; Perantoni, Marcelo; Perez, Kerstin; Perez Cavalcanti, Tiago; Perez Codina, Estel; Pérez García-Estañ, María Teresa; Perez Reale, Valeria; Perini, Laura; Pernegger, Heinz; Perrino, Roberto; Perrodo, Pascal; Peshekhonov, Vladimir; Peters, Krisztian; Petersen, Brian; Petersen, Jorgen; Petersen, Troels; Petit, Elisabeth; Petridis, Andreas; Petridou, Chariclia; Petrolo, Emilio; Petrucci, Fabrizio; Petschull, Dennis; Petteni, Michele; Pezoa, Raquel; Phan, Anna; Phillips, Peter William; Piacquadio, Giacinto; Picazio, Attilio; Piccaro, Elisa; Piccinini, Maurizio; Piec, Sebastian Marcin; Piegaia, Ricardo; Pignotti, David; Pilcher, James; Pilkington, Andrew; Pina, João Antonio; Pinamonti, Michele; Pinder, Alex; Pinfold, James; Pinto, Belmiro; Pizio, Caterina; 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Starchenko, Evgeny; Stark, Jan; Staroba, Pavel; Starovoitov, Pavel; Staszewski, Rafal; Staude, Arnold; Stavina, Pavel; Steele, Genevieve; Steinbach, Peter; Steinberg, Peter; Stekl, Ivan; Stelzer, Bernd; Stelzer, Harald Joerg; Stelzer-Chilton, Oliver; Stenzel, Hasko; Stern, Sebastian; Stewart, Graeme; Stillings, Jan Andre; Stockton, Mark; Stoerig, Kathrin; Stoicea, Gabriel; Stonjek, Stefan; Strachota, Pavel; Stradling, Alden; Straessner, Arno; Strandberg, Jonas; Strandberg, Sara; Strandlie, Are; Strang, Michael; Strauss, Emanuel; Strauss, Michael; Strizenec, Pavol; Ströhmer, Raimund; Strom, David; Strong, John; Stroynowski, Ryszard; Strube, Jan; Stugu, Bjarne; Stumer, Iuliu; Stupak, John; Sturm, Philipp; Styles, Nicholas Adam; Soh, Dart-yin; Su, Dong; Subramania, Halasya Siva; Succurro, Antonella; Sugaya, Yorihito; Suhr, Chad; Suk, Michal; Sulin, Vladimir; Sultansoy, Saleh; Sumida, Toshi; Sun, Xiaohu; Sundermann, Jan Erik; Suruliz, Kerim; Susinno, Giancarlo; Sutton, Mark; Suzuki, Yu; Suzuki, Yuta; Svatos, Michal; Swedish, Stephen; Sykora, Ivan; Sykora, Tomas; Sánchez, Javier; Ta, Duc; Tackmann, Kerstin; Taffard, Anyes; Tafirout, Reda; Taiblum, Nimrod; Takahashi, Yuta; Takai, Helio; Takashima, Ryuichi; Takeda, Hiroshi; Takeshita, Tohru; Takubo, Yosuke; Talby, Mossadek; Talyshev, Alexey; Tamsett, Matthew; Tan, Kong Guan; Tanaka, Junichi; Tanaka, Reisaburo; Tanaka, Satoshi; Tanaka, Shuji; Tanasijczuk, Andres Jorge; Tani, Kazutoshi; Tannoury, Nancy; Tapprogge, Stefan; Tardif, Dominique; Tarem, Shlomit; Tarrade, Fabien; Tartarelli, Giuseppe Francesco; Tas, Petr; Tasevsky, Marek; Tassi, Enrico; Tatarkhanov, Mous; Tayalati, Yahya; Taylor, Christopher; Taylor, Frank; Taylor, Geoffrey; Taylor, Wendy; Teinturier, Marthe; Teischinger, Florian Alfred; Teixeira Dias Castanheira, Matilde; Teixeira-Dias, Pedro; Temming, Kim Katrin; Ten Kate, Herman; Teng, Ping-Kun; Terada, Susumu; Terashi, Koji; Terron, Juan; Testa, Marianna; Teuscher, Richard; Therhaag, Jan; Theveneaux-Pelzer, Timothée; Thoma, Sascha; Thomas, Juergen; Thompson, Emily; Thompson, Paul; Thompson, Peter; Thompson, Stan; Thomsen, Lotte Ansgaard; Thomson, Evelyn; Thomson, Mark; Thong, Wai Meng; Thun, Rudolf; Tian, Feng; Tibbetts, Mark James; Tic, Tomáš; Tikhomirov, Vladimir; Tikhonov, Yury; Timoshenko, Sergey; Tipton, Paul; Tisserant, Sylvain; Todorov, Theodore; Todorova-Nova, Sharka; Toggerson, Brokk; Tojo, Junji; Tokár, Stanislav; Tokushuku, Katsuo; Tollefson, Kirsten; Tomoto, Makoto; Tompkins, Lauren; Toms, Konstantin; Tonoyan, Arshak; Topfel, Cyril; Topilin, Nikolai; Torchiani, Ingo; Torrence, Eric; Torres, Heberth; Torró Pastor, Emma; Toth, Jozsef; Touchard, Francois; Tovey, Daniel; Trefzger, Thomas; Tremblet, Louis; Tricoli, Alesandro; Trigger, Isabel Marian; Trincaz-Duvoid, Sophie; Tripiana, Martin; Triplett, Nathan; Trischuk, William; Trocmé, Benjamin; Troncon, Clara; Trottier-McDonald, Michel; Trzebinski, Maciej; Trzupek, Adam; Tsarouchas, Charilaos; Tseng, Jeffrey; Tsiakiris, Menelaos; Tsiareshka, Pavel; Tsionou, Dimitra; 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van Eldik, Niels; van Gemmeren, Peter; van Vulpen, Ivo; Vanadia, Marco; Vandelli, Wainer; Vaniachine, Alexandre; Vankov, Peter; Vannucci, Francois; Vari, Riccardo; Varnes, Erich; Varol, Tulin; Varouchas, Dimitris; Vartapetian, Armen; Varvell, Kevin; Vassilakopoulos, Vassilios; Vazeille, Francois; Vazquez Schroeder, Tamara; Vegni, Guido; Veillet, Jean-Jacques; Veloso, Filipe; Veness, Raymond; Veneziano, Stefano; Ventura, Andrea; Ventura, Daniel; Venturi, Manuela; Venturi, Nicola; Vercesi, Valerio; Verducci, Monica; Verkerke, Wouter; Vermeulen, Jos; Vest, Anja; Vetterli, Michel; Vichou, Irene; Vickey, Trevor; Vickey Boeriu, Oana Elena; Viehhauser, Georg; Viel, Simon; Villa, Mauro; Villaplana Perez, Miguel; Vilucchi, Elisabetta; Vincter, Manuella; Vinek, Elisabeth; Vinogradov, Vladimir; Virchaux, Marc; Virzi, Joseph; Vitells, Ofer; Viti, Michele; Vivarelli, Iacopo; Vives Vaque, Francesc; Vlachos, Sotirios; Vladoiu, Dan; Vlasak, Michal; Vogel, Adrian; Vokac, Petr; Volpi, Guido; Volpi, Matteo; Volpini, Giovanni; von der Schmitt, Hans; von Radziewski, Holger; von Toerne, Eckhard; Vorobel, Vit; Vorwerk, Volker; Vos, Marcel; Voss, Rudiger; Voss, Thorsten Tobias; Vossebeld, Joost; Vranjes, Nenad; Vranjes Milosavljevic, Marija; Vrba, Vaclav; Vreeswijk, Marcel; Vu Anh, Tuan; Vuillermet, Raphael; Vukotic, Ilija; Wagner, Wolfgang; Wagner, Peter; Wahlen, Helmut; Wahrmund, Sebastian; Wakabayashi, Jun; Walch, Shannon; Walder, James; Walker, Rodney; Walkowiak, Wolfgang; Wall, Richard; Waller, Peter; Walsh, Brian; Wang, Chiho; Wang, Haichen; Wang, Hulin; Wang, Jike; Wang, Jin; Wang, Rui; Wang, Song-Ming; Wang, Tan; Warburton, Andreas; Ward, Patricia; Warsinsky, Markus; Washbrook, Andrew; Wasicki, Christoph; Watanabe, Ippei; Watkins, Peter; Watson, Alan; Watson, Ian; Watson, Miriam; Watts, Gordon; Watts, Stephen; Waugh, Anthony; Waugh, Ben; Weber, Michele; Weber, Pavel; Weidberg, Anthony; Weigell, Philipp; Weingarten, Jens; Weiser, Christian; Wells, Phillippa; Wenaus, Torre; Wendland, Dennis; 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Wrona, Bozydar; Wu, Sau Lan; Wu, Xin; Wu, Yusheng; Wulf, Evan; Wynne, Benjamin; Xella, Stefania; Xiao, Meng; Xie, Song; Xu, Chao; Xu, Da; Yabsley, Bruce; Yacoob, Sahal; Yamada, Miho; Yamaguchi, Hiroshi; Yamamoto, Akira; Yamamoto, Kyoko; Yamamoto, Shimpei; Yamamura, Taiki; Yamanaka, Takashi; Yamaoka, Jared; Yamazaki, Takayuki; Yamazaki, Yuji; Yan, Zhen; Yang, Haijun; Yang, Un-Ki; Yang, Yi; Yang, Zhaoyu; Yanush, Serguei; Yao, Liwen; Yao, Yushu; Yasu, Yoshiji; Ybeles Smit, Gabriel Valentijn; Ye, Jingbo; Ye, Shuwei; Yilmaz, Metin; Yoosoofmiya, Reza; Yorita, Kohei; Yoshida, Riktura; Young, Charles; Young, Christopher John; Youssef, Saul; Yu, Dantong; Yu, Jaehoon; Yu, Jie; Yuan, Li; Yurkewicz, Adam; Byszewski, Marcin; Zabinski, Bartlomiej; Zaidan, Remi; Zaitsev, Alexander; Zajacova, Zuzana; Zanello, Lucia; Zanzi, Daniele; Zaytsev, Alexander; Zeitnitz, Christian; Zeman, Martin; Zemla, Andrzej; Zendler, Carolin; Zenin, Oleg; Ženiš, Tibor; Zinonos, Zinonas; Zenz, Seth; Zerwas, Dirk; Zevi della Porta, Giovanni; Zhan, Zhichao; Zhang, Dongliang; Zhang, Huaqiao; Zhang, Jinlong; Zhang, Xueyao; Zhang, Zhiqing; Zhao, Long; Zhao, Tianchi; Zhao, Zhengguo; Zhemchugov, Alexey; Zhong, Jiahang; Zhou, Bing; Zhou, Ning; Zhou, Yue; Zhu, Cheng Guang; Zhu, Hongbo; Zhu, Junjie; Zhu, Yingchun; Zhuang, Xuai; Zhuravlov, Vadym; Zieminska, Daria; Zimin, Nikolai; Zimmermann, Robert; Zimmermann, Simone; Zimmermann, Stephanie; Ziolkowski, Michael; Zitoun, Robert; Živković, Lidija; Zmouchko, Viatcheslav; Zobernig, Georg; Zoccoli, Antonio; zur Nedden, Martin; Zutshi, Vishnu; Zwalinski, Lukasz

    2013-02-12

    This paper describes a measurement of the flavour composition of dijet events produced in pp collisions at sqrt{s}=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 leading jet transverse momentum in the range 40 GeV to 500 GeV and jet rapidity |y| < 2.1. The fit results agree with the predictions of leading- and next-to-leading-order calculations, with the exception of the dijet fraction composed of bottom and light flavour jets, which is underestimated by all models at large transverse j...

  4. A powerful tool for measuring Higgs boson associated Lepton Flavour Violation

    International Nuclear Information System (INIS)

    Kanemura, Shinya; Tsumura, Koji

    2009-01-01

    In models with extended Higgs sectors, Higgs-boson-mediated Lepton Flavour Violation (LFV) can naturally appear. We study the physics potential of an electron-photon collider on searching LFV processes e - γ → l - φ (l = μ, τ;φ = H,A) where H and A are extra CP even and odd Higgs bosons, respectively, in the minimal supersymmetric standard model and the effective two Higgs doublet model. The production cross section can be significantly large for the maximal allowed values of the LFV coupling constants under the current experimental data. Present experimental upper bounds on the effective LFV coupling constants would be considerably improved by searching these processes, which would be better than MEG and COMET experiments and also those at LHCb and SuperKEKB. Moreover, one can separately measure chirality of effective LFV coupling constants via these processes by selecting electron polarizations. (author)

  5. Heavy flavour production and spectroscopy at LHCb

    International Nuclear Information System (INIS)

    Manca, G.

    2014-01-01

    We present recent results in heavy flavour production and spectroscopy from the LHCb experiment, obtained using a data-set corresponding to up to 1 fb -1 of pp collisions at √(s)=7 TeV. We will discuss the studies of production of B mesons and quarkonium states, and the first observation of excited Λ* b states, as well as the production of double charm and χ c states. (author)

  6. SUMMER CONFERENCES: Heavy on flavour

    Energy Technology Data Exchange (ETDEWEB)

    Anon.

    1995-10-15

    correlate contributions from the different experiments, LEP Working Groups take results from all four - Aleph, Delphi, L3 and Opal - to furnish a useful pan-LEP result. Precision information comes from analysing the different decay channels of the Z - giving various kinds of lepton pairs and different patterns of quark flavour. In particular the asymmetries of lepton pairs (electrons, muons or taus) or quarkantiquark pairs reflect the interference of different weak effects. In this precision work, the spin orientation (polarization) of the tau lepton provides a useful additional handle. With the decays of the Z into heavy quarks providing especially useful information, a special working group pulls together results in this sector from the four LEP experiments and from SLD at the SLC. The Standard Model predicts exactly the Z decays into different quark-antiquark pairs. Each of the four LEP experiments has so far seen about half a million examples of Zs decaying into B particles containing the fifth (b) quark. Combining these with results from SLD, the fraction of Z decays into B pairs, compared to decays into all quark flavours, is slightly too high for Standard Model comfort - 22.19% compared with an expected 21.56%. At the current level of LEP/ SLC precision, this disagreement of about half a percent is practically a yawning gap. Already some physicists are talking about a possible breakdown of the Standard Model foundations, which have so far remained firm for more than a decade.

  7. SUMMER CONFERENCES: Heavy on flavour

    International Nuclear Information System (INIS)

    Anon.

    1995-01-01

    of results has narrowed. To correlate contributions from the different experiments, LEP Working Groups take results from all four - Aleph, Delphi, L3 and Opal - to furnish a useful pan-LEP result. Precision information comes from analysing the different decay channels of the Z - giving various kinds of lepton pairs and different patterns of quark flavour. In particular the asymmetries of lepton pairs (electrons, muons or taus) or quarkantiquark pairs reflect the interference of different weak effects. In this precision work, the spin orientation (polarization) of the tau lepton provides a useful additional handle. With the decays of the Z into heavy quarks providing especially useful information, a special working group pulls together results in this sector from the four LEP experiments and from SLD at the SLC. The Standard Model predicts exactly the Z decays into different quark-antiquark pairs. Each of the four LEP experiments has so far seen about half a million examples of Zs decaying into B particles containing the fifth (b) quark. Combining these with results from SLD, the fraction of Z decays into B pairs, compared to decays into all quark flavours, is slightly too high for Standard Model comfort - 22.19% compared with an expected 21.56%. At the current level of LEP/ SLC precision, this disagreement of about half a percent is practically a yawning gap. Already some physicists are talking about a possible breakdown of the Standard Model foundations, which have so far remained firm for more than a decade

  8. Survey of trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) in retail samples of flavoured and bottled waters.

    Science.gov (United States)

    Barroso, M F; Ramos, S; Oliva-Teles, M T; Delerue-Matos, C; Sales, M G F; Oliveira, M B P P

    2009-01-01

    Concentrations of eleven trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) were measured in 39 (natural and flavoured) water samples. Determinations were performed using graphite furnace electrothermetry for almost all elements (Al, As, Cd, Cr, Co, Mn, Ni, Pb, and Si). For Se determination hydride generation was used, and cold vapour generation for Hg. These techniques were coupled to atomic absorption spectrophotometry. The trace element content of still or sparkling natural waters changed from brand to brand. Significant differences between natural still and natural sparkling waters (p element was compared with the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. It was shown that flavoured waters generally increase the trace element content. The addition of preservatives and acidifying regulators had a significant influence on Mn, Co, As and Si contents (p < 0.05). Fruit juice can also be correlated to the increase of Co and As. Sweeteners did not provide any significant difference in Mn, Co, Se and Si content.

  9. Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

    Directory of Open Access Journals (Sweden)

    O. MARTINEZ

    2008-12-01

    Full Text Available The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon ‘smoked’ by this technique along the salting and smoking steps. Firstly, the evidence is examined to determine whether dry or brine salting is better for salmon flesh destined to be treated by liquid smoking. Secondly, influence of liquid smoking on the sensorial, physicochemical and textural characteristics of the flesh are described, as are its effects on potential spoilage organisms.;

  10. Linear Collider Flavour Identification status report: Sensors for the ...

    Indian Academy of Sciences (India)

    The Linear Collider Flavour Identification (LCFI) collaboration is continuing the work to develop column-parallel CCDs (CPCCD) and CMOS readout chips to be used in the vertex detector at the international linear collider (ILC). The CPCCD achieves several orders of magnitude faster readout than conventional CCDs ...

  11. Subtle changes in the flavour and texture of a drink enhance expectations of satiety

    Directory of Open Access Journals (Sweden)

    McCrickerd Keri

    2012-10-01

    Full Text Available Abstract Background The consumption of liquid calories has been implicated in the development of obesity and weight gain. Energy-containing drinks are often reported to have a weak satiety value: one explanation for this is that because of their fluid texture they are not expected to have much nutritional value. It is important to consider what features of these drinks can be manipulated to enhance their expected satiety value. Two studies investigated the perception of subtle changes in a drink’s viscosity, and the extent to which thick texture and creamy flavour contribute to the generation of satiety expectations. Participants in the first study rated the sensory characteristics of 16 fruit yogurt drinks of increasing viscosity. In study two, a new set of participants evaluated eight versions of the fruit yogurt drink, which varied in thick texture, creamy flavour and energy content, for sensory and hedonic characteristics and satiety expectations. Results In study one, participants were able to perceive small changes in drink viscosity that were strongly related to the actual viscosity of the drinks. In study two, the thick versions of the drink were expected to be more filling and have a greater expected satiety value, independent of the drink’s actual energy content. A creamy flavour enhanced the extent to which the drink was expected to be filling, but did not affect its expected satiety. Conclusions These results indicate that subtle manipulations of texture and creamy flavour can increase expectations that a fruit yogurt drink will be filling and suppress hunger, irrespective of the drink’s energy content. A thicker texture enhanced expectations of satiety to a greater extent than a creamier flavour, and may be one way to improve the anticipated satiating value of energy-containing beverages.

  12. Investigating the Variation of Volatile Compound Composition in Maotai-Flavoured Liquor During Its Multiple Fermentation Steps Using Statistical Methods

    Directory of Open Access Journals (Sweden)

    Zheng-Yun Wu

    2016-01-01

    Full Text Available The use of multiple fermentations is one of the most specific characteristics of Maotai-flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the first two fermentation steps show the greatest difference, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor. Back-propagation neural network (BNN models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions. Mean impact value (MIV analysis shows that ethyl lactate, furfural and some high-boiling-point acids play important roles, while pyrazine contributes much less to the improvement of the flavour and taste of Maotai-flavoured liquor during its production. This study contributes to further understanding of the mechanisms of Maotai-flavoured liquor production.

  13. Effects of flavour absorption on foods and their packaging materials

    NARCIS (Netherlands)

    Willige, van R.W.G.

    2002-01-01

    Keywords: flavour absorption, scalping, packaging, food matrix, lldpe, ldpe, pp, pc, pet, pen,b-lactoglobulin, casein, pectin, cmc, lactose, saccharose, oil, modelling, storage, oxygen permeability, taste perception,

  14. Assessment of dietary intake of flavouring substances within the procedure for their safety evaluation: advantages and limitations of estimates obtained by means of a per capita method.

    Science.gov (United States)

    Arcella, D; Leclercq, C

    2005-01-01

    The procedure for the safety evaluation of flavourings adopted by the European Commission in order to establish a positive list of these substances is a stepwise approach which was developed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and amended by the Scientific Committee on Food. Within this procedure, a per capita amount based on industrial poundage data of flavourings, is calculated to estimate the dietary intake by means of the maximised survey-derived daily intake (MSDI) method. This paper reviews the MSDI method in order to check if it can provide conservative intake estimates as needed at the first steps of a stepwise procedure. Scientific papers and opinions dealing with the MSDI method were reviewed. Concentration levels reported by the industry were compared with estimates obtained with the MSDI method. It appeared that, in some cases, these estimates could be orders of magnitude (up to 5) lower than those calculated considering concentration levels provided by the industry and regular consumption of flavoured foods and beverages. A critical review of two studies which had been used to support the statement that MSDI is a conservative method for assessing exposure to flavourings among high consumers was performed. Special attention was given to the factors that affect exposure at high percentiles, such as brand loyalty and portion sizes. It is concluded that these studies may not be suitable to validate the MSDI method used to assess intakes of flavours by European consumers due to shortcomings in the assumptions made and in the data used. Exposure assessment is an essential component of risk assessment. The present paper suggests that the MSDI method is not sufficiently conservative. There is therefore a clear need for either using an alternative method to estimate exposure to flavourings in the procedure or for limiting intakes to the levels at which the safety was assessed.

  15. A new algorithm for identifying the flavour of B 0s mesons at LHCb

    International Nuclear Information System (INIS)

    Aaij, R.; Alessio, F.; Beteta, C. Abellán; Adeva, B.; Adinolfi, M.; Affolder, A.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alexander, M.; Ali, S.; Alkhazov, G.; Cartelle, P. Alvarez; Jr, A.A. Alves; Amato, S.; Amerio, S.; Amhis, Y.; An, L.; Anderlini, L.; Andreassi, G.

    2016-01-01

    A new algorithm for the determination of the initial flavour of B 0 s mesons is presented. The algorithm is based on two neural networks and exploits the b hadron production mechanism at a hadron collider. The first network is trained to select charged kaons produced in association with the B 0 s meson. The second network combines the kaon charges to assign the B 0 s flavour and estimates the probability of a wrong assignment. The algorithm is calibrated using data corresponding to an integrated luminosity of 3 fb −1 collected by the LHCb experiment in proton-proton collisions at 7 and 8 TeV centre-of-mass energies. The calibration is performed in two ways: by resolving the B 0 s – B-bar 0 s flavour oscillations in B 0 s  →  D − s π + decays, and by analysing flavour-specific B * s2 (5840) 0  →  B + K − decays. The tagging power measured in B 0 s  →  D − s π + decays is found to be (1.80 ± 0.19 (stat) ± 0.18 (syst))%, which is an improvement of about 50% compared to a similar algorithm previously used in the LHCb experiment.

  16. QCD-resummation and non-minimal flavour-violation for supersymmetric particle production at hadron colliders

    International Nuclear Information System (INIS)

    Fuks, B.

    2007-06-01

    Cross sections for supersymmetric particles production at hadron colliders have been extensively studied in the past at leading order and also at next-to-leading order of perturbative QCD. The radiative corrections include large logarithms which have to be re-summed to all orders in the strong coupling constant in order to get reliable perturbative results. In this work, we perform a first and extensive study of the resummation effects for supersymmetric particle pair production at hadron colliders. We focus on Drell-Yan like slepton-pair and slepton-sneutrino associated production in minimal supergravity and gauge-mediated supersymmetry-breaking scenarios, and present accurate transverse-momentum and invariant-mass distributions, as well as total cross sections. In non-minimal supersymmetric models, novel effects of flavour violation may occur. In this case, the flavour structure in the squark sector cannot be directly deduced from the trilinear Yukawa couplings of the fermion and Higgs supermultiplets. We perform a precise numerical analysis of the experimentally allowed parameter space in the case of minimal supergravity scenarios with non-minimal flavour violation, looking for regions allowed by low-energy, electroweak precision, and cosmological data. Leading order cross sections for the production of squarks and gauginos at hadron colliders are implemented in a flexible computer program, allowing us to study in detail the dependence of these cross sections on flavour violation. (author)

  17. A holistic approach towards defined product attributes by Maillard-type food processing.

    Science.gov (United States)

    Davidek, Tomas; Illmann, Silke; Rytz, Andreas; Blank, Imre

    2013-07-01

    A fractional factorial experimental design was used to quantify the impact of process and recipe parameters on selected product attributes of extruded products (colour, viscosity, acrylamide, and the flavour marker 4-hydroxy-2,5-dimethyl-3(2H)-furanone, HDMF). The study has shown that recipe parameters (lysine, phosphate) can be used to modulate the HDMF level without changing the specific mechanical energy (SME) and consequently the texture of the product, while processing parameters (temperature, moisture) impact both HDMF and SME in parallel. Similarly, several parameters, including phosphate level, temperature and moisture, simultaneously impact both HDMF and acrylamide formation, while pH and addition of lysine showed different trends. Therefore, the latter two options can be used to mitigate acrylamide without a negative impact on flavour. Such a holistic approach has been shown as a powerful tool to optimize various product attributes upon food processing.

  18. Chewing gum and context-dependent memory: The independent roles of chewing gum and mint flavour

    OpenAIRE

    Johnson, A.J.; Miles, C.

    2008-01-01

    Two experiments independently investigated the basis of the chewing-gum induced context-dependent memory effect (Baker et al, 2004). At learning and/or recall participants either chewed flavourless gum (Experiment 1) or received mint-flavoured strips (Experiment 2). No context dependent memory effect was found with either flavourless gum or mint-flavoured strips, indicating that independently the contexts were insufficiently salient to induce the effect. This is found despite participants’ su...

  19. Split-Family SUSY, U(2)^5 Flavour Symmetry and Neutrino Physics

    CERN Document Server

    Jones-Pérez, Joel

    2014-01-01

    In split-family SUSY, one can use a U(2)^3 symmetry to protect flavour observables in the quark sector from SUSY contributions. However, attempts to extend this procedure to the lepton sector by using an analogous U(2)^5 symmetry fail to reproduce the neutrino data without introducing some form of fine-tuning. In this work, we solve this problem by shifting the U(2)^2 symmetry acting on leptons towards the second and third generations. This allows neutrino data to be reproduced without much difficulties, as well as protecting the leptonic flavour observables from SUSY. Key signatures are a $\\mu\\to e\\gamma$ branching ratio possibly observable in the near future, as well as having selectrons as the lightest sleptons.

  20. The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations

    Directory of Open Access Journals (Sweden)

    Graham G. Stewart

    2017-11-01

    Full Text Available Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only primarily: higher alcohols, esters, carbonyls and sulphur compounds—inorganic and organic. There are a number of factors that can modify the balance of these compounds most of which are discussed in this review paper.

  1. Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

    OpenAIRE

    Branko Bugarski; Viktor Nedovic; Bojana Obradovic; Jasna Djonlagic; Nevenka Rajic; Verica Manojlovic

    2008-01-01

    The subject of this study was the development of flavour alginate formulationsaimed for thermally processed foods. Ethyl vanilline was used as the model flavourcompound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline inalginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethylvanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about450 μm. Chemical characterization by H-NMR spectroscopy revealed that the algina...

  2. Flavour symmetry restoration and kaon weak matrix elements in quenched twisted mass QCD

    CERN Document Server

    Dimopoulos, P; Palombi, Filippo; Peña, C; Sint, S; Vladikas, A

    2007-01-01

    We simulate two variants of quenched twisted mass QCD (tmQCD), with degenerate Wilson quarks of masses equal to or heavier than half the strange quark mass. We use Ward identities in order to measure the twist angles of the theory and thus check the quality of the tuning of mass parameters to a physics condition which stays constant as the lattice spacing is varied. Flavour symmetry breaking in tmQCD is studied in a framework of two fully twisted and two standard Wilson quark flavours, tuned to be degenerate in the continuum. Comparing pseudoscalar masses, obtained from connected quark diagrams made of tmQCD and/or standard Wilson quark propagators, we confirm that flavour symmetry breaking effects, which are at most 5%, decrease as we approach the continuum limit. We also compute the pseudoscalar decay constant in the continuum limit, with reduced systematics. As a consequence of improved tuning of the mass parameters at $\\beta = 6.1$, we reanalyse our previous $B_K$ results. Our main phenomenological findin...

  3. Flavour democracy calls for the fourth generation

    International Nuclear Information System (INIS)

    Datta, A.

    1992-07-01

    It is argued with the help of an illustrative mode, that the inter species hierarchy among the fermion masses and the quark mixing angles can be accommodated naturally in the standard model with (approximate) flavour democracy provided there are four families of sequential quark-leptons with all members of the fourth family having roughly equal masses. The special problem of light neutrino masses (if any) and possible solutions are also discussed. (author). 15 refs

  4. Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.

    Science.gov (United States)

    Yang, Fan; Luan, Bo; Sun, Zhen; Yang, Chao; Yu, Zhimin; Li, Xianzhen

    2017-02-01

    To improve beer flavour stability by adding chitooligosaccharides that prevent formation of staling compounds and also scavenge radicals in stale beer. Chitooligosaccharides, at 0.001-0.01%, inhibited the formation of staling compounds in forced aged beer. The formation of 5-hydroxymethylfurfural, trans-2-nonenal and phenylacetaldehyde were decreased by 105, 360 and 27%, respectively, when compared with those in stale beer without chitooligosaccharide addition. The capability of chitooligosaccharides to prevent staling compound formation depended on their molecular size (2 or 3 kDa). The DPPH/hydroxyl radical scavenging activity in fresh beer significantly lower than that in forced aged beer in the presence of chitooligosaccharides. When compared with stale beer without added chitooligosaccharides, the radical scavenging activity could be increased by adding chitooligosaccharides to forced aged beer. Chitooligosaccharides play an active part in the prevention of beer flavour deterioration by inhibiting the formation of staling compounds and increasing radical scavenging activity.

  5. Effect of gamma irradiation on the flavour and flatulence causing oligosaccharides from broad bean (Vicia faba L.)

    International Nuclear Information System (INIS)

    Jaddou, H.; Mhaisen, M.T.; Al-Adamy, L.Z.; Naji, E.Z.

    1985-01-01

    Effect of gamma-irradiation (2.5 to 10 KGy) on the flavour and flatulence causing oligosaccharides of broad bean were investigated. The method used for the cooked flavour analysis involved low temperature distillation. Gas-chromatography was used to separate the flavour extracts into their various constituents. The major volatile free fatty acids isolated are C16, C18, C18:1, and C20. Identification of the major peaks from the non-acid fraction were carried out. Identified peaks were hydrocarbons, alcohols, ketones, aldehydes and phenols. Most of the compounds found to increase with increase in radiation dose. On the other hand, sensory evaluation tests indicated no changes in broad bean flavour quality after irradiation. Sugars were also analysed by gas chromatographic method after TMS-ether derivatization. Fructose, α and β-glucose, sucrose, raffinose and stachyose were the major sugars present. The gas-forming oligosaccharides were found to decrease with increase in dose applied. On the other hand, other sugars found to increase with increase in radiation dose. (author)

  6. Enhanced production of vanillin flavour metabolites by precursor feeding in cell suspension cultures of Decalepis hamiltonii Wight & Arn., in shake flask culture.

    Science.gov (United States)

    Matam, Pradeep; Parvatam, Giridhar; Shetty, Nandini P

    2017-12-01

    The flavour rich tuberous roots of Decalepis hamiltonii are known for its edible and medicinal use and have become endangered due to commercial over-exploitation. Besides 2-Hydroxy-4-methoxy benzaldehyde (2H4MB), other flavour metabolites in tuberous roots include vanillin, 4-Methoxy Cinnamic acid derivatives, aromatic alcohols etc. So far, there are no reports on the pathway of 2H4MB biosynthesis nor there is an organized work on biotransformation using normal and cell suspension cultures for obtaining these metabolites using precursors. The main aim of the study is to develop a method for enhanced production of flavour attributing metabolites through ferulic acid (FA) feeding to the D. hamiltonii callus culture medium. Biomass of D. hamiltonii cell suspension cultures was maximum (200.38 ± 1.56 g/l) by 4th week. Maximum production of 2H4MB was recorded on 4th week (0.08 ± 0.01 mg/100 g dry weight) as quantified by HPLC. Addition of 0.1-1.5 mM ferulic acid as precursor in the culture medium showed significant ( p  vanillin, 2H4MB, vanillic acid, ferulic acid were of 0.1 ± 0.02 mg/100 g, 0.44 ± 0.01 mg/100 g, 0.52 ± 0.04 mg/100 g, 0.18 ± 0.02 mg/100 g DW respectively in 4 weeks of cultured cells supplemented with 1 mM ferulic acid as a precursor. The results indicate that, substantial increase in the levels of flavour metabolites in D. hamiltonii callus suspension culture was achieved. This would be having implications in biosynthesis of respective vanilla flavour attributing metabolites at very high levels for their large scale production.

  7. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).

    Science.gov (United States)

    Zzaman, Wahidu; Bhat, Rajeev; Yang, Tajul Aris; Easa, Azhar Mat

    2017-10-01

    Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam. The influence of roasting temperature (150-250°C) and time (10-50 min) on sugars, free amino acids and volatile flavouring compounds were investigated. The concentration of total reducing sugars was reduced by up to 64.61, 77.22 and 82.52% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. The hydrophobic amino acids were reduced up to 29.21, 36.41 and 48.87% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. A number of pyrazines, esters, aldehydes, alcohols, ketones, carboxyl acids and hydrocarbons were detected in all the samples at different concentration range. Formation of the most flavour active compounds, pyrazines, were the highest concentration (2.96 mg kg -1 ) at 200°C for 10 min. The superheated steam roasting method achieves the optimum roasting condition within a short duration Therefore, the quality of cocoa beans can be improved using superheated steam during the roasting process. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. $B$ flavour tagging using charm decays at the LHCb experiment

    CERN Document Server

    Aaij, Roel; Adinolfi, Marco; Affolder, Anthony; Ajaltouni, Ziad; Akar, Simon; Albrecht, Johannes; Alessio, Federico; Alexander, Michael; Ali, Suvayu; Alkhazov, Georgy; Alvarez Cartelle, Paula; Alves Jr, Antonio Augusto; Amato, Sandra; Amerio, Silvia; Amhis, Yasmine; An, Liupan; Anderlini, Lucio; Anderson, Jonathan; Andreassi, Guido; Andreotti, Mirco; Andrews, Jason; Appleby, Robert; Aquines Gutierrez, Osvaldo; Archilli, Flavio; d'Argent, Philippe; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Batozskaya, Varvara; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Bel, Lennaert; Bellee, Violaine; Belloli, Nicoletta; Belyaev, Ivan; Ben-Haim, Eli; Bencivenni, Giovanni; Benson, Sean; Benton, Jack; Berezhnoy, Alexander; Bernet, Roland; Bertolin, Alessandro; Bettler, Marc-Olivier; van Beuzekom, Martinus; Bien, Alexander; Bifani, Simone; Billoir, Pierre; Bird, Thomas; Birnkraut, Alex; Bizzeti, Andrea; Blake, Thomas; Blanc, Frédéric; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Borghi, Silvia; Borsato, Martino; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Braun, Svende; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Brook, Nicholas; Buchanan, Emma; Bursche, Albert; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Campana, Pierluigi; Campora Perez, Daniel; Capriotti, Lorenzo; Carbone, Angelo; Carboni, Giovanni; Cardinale, Roberta; Cardini, Alessandro; Carniti, Paolo; Carson, Laurence; Carvalho Akiba, Kazuyoshi; Casse, Gianluigi; Cassina, Lorenzo; Castillo Garcia, Lucia; Cattaneo, Marco; Cauet, Christophe; Cavallero, Giovanni; Cenci, Riccardo; Charles, Matthew; Charpentier, Philippe; Chefdeville, Maximilien; Chen, Shanzhen; Cheung, Shu-Faye; Chiapolini, Nicola; Chrzaszcz, Marcin; Cid Vidal, Xabier; Ciezarek, Gregory; Clarke, Peter; Clemencic, Marco; Cliff, Harry; Closier, Joel; Coco, Victor; Cogan, Julien; Cogneras, Eric; Cogoni, Violetta; Cojocariu, Lucian; Collazuol, Gianmaria; Collins, Paula; Comerma-Montells, Albert; Contu, Andrea; Cook, Andrew; Coombes, Matthew; Coquereau, Samuel; Corti, Gloria; Corvo, Marco; Couturier, Benjamin; Cowan, Greig; Craik, Daniel Charles; Crocombe, Andrew; Cruz Torres, Melissa Maria; Cunliffe, Samuel; Currie, Robert; D'Ambrosio, Carmelo; Dall'Occo, Elena; Dalseno, Jeremy; David, Pieter; Davis, Adam; De Bruyn, Kristof; De Capua, Stefano; De Cian, Michel; De Miranda, Jussara; De Paula, Leandro; De Simone, Patrizia; Dean, Cameron Thomas; Decamp, Daniel; Deckenhoff, Mirko; Del Buono, Luigi; Déléage, Nicolas; Demmer, Moritz; Derkach, Denis; Deschamps, Olivier; Dettori, Francesco; Dey, Biplab; Di Canto, Angelo; Di Ruscio, Francesco; Dijkstra, Hans; Donleavy, Stephanie; Dordei, Francesca; Dorigo, Mirco; Dosil Suárez, Alvaro; Dossett, David; Dovbnya, Anatoliy; Dreimanis, Karlis; Dufour, Laurent; Dujany, Giulio; Dupertuis, Frederic; Durante, Paolo; Dzhelyadin, Rustem; Dziurda, Agnieszka; Dzyuba, Alexey; Easo, Sajan; Egede, Ulrik; Egorychev, Victor; Eidelman, Semen; Eisenhardt, Stephan; Eitschberger, Ulrich; Ekelhof, Robert; Eklund, Lars; El Rifai, Ibrahim; Elsasser, Christian; Ely, Scott; Esen, Sevda; Evans, Hannah Mary; Evans, Timothy; Falabella, Antonio; Färber, Christian; Farinelli, Chiara; Farley, Nathanael; Farry, Stephen; Fay, Robert; Ferguson, Dianne; Fernandez Albor, Victor; Ferrari, Fabio; Ferreira Rodrigues, Fernando; Ferro-Luzzi, Massimiliano; Filippov, Sergey; Fiore, Marco; Fiorini, Massimiliano; Firlej, Miroslaw; Fitzpatrick, Conor; Fiutowski, Tomasz; Fohl, Klaus; Fol, Philip; Fontana, Marianna; Fontanelli, Flavio; Forty, Roger; Francisco, Oscar; Frank, Markus; Frei, Christoph; Frosini, Maddalena; Fu, Jinlin; Furfaro, Emiliano; Gallas Torreira, Abraham; Galli, Domenico; Gallorini, Stefano; Gambetta, Silvia; Gandelman, Miriam; Gandini, Paolo; Gao, Yuanning; García Pardiñas, Julián; Garra Tico, Jordi; Garrido, Lluis; Gascon, David; Gaspar, Clara; Gauld, Rhorry; Gavardi, Laura; Gazzoni, Giulio; Gerick, David; Gersabeck, Evelina; Gersabeck, Marco; Gershon, Timothy; Ghez, Philippe; Gianelle, Alessio; Gianì, Sebastiana; Gibson, Valerie; Girard, Olivier Göran; Giubega, Lavinia-Helena; Gligorov, V.V.; Göbel, Carla; Golubkov, Dmitry; Golutvin, Andrey; Gomes, Alvaro; Gotti, Claudio; Grabalosa Gándara, Marc; Graciani Diaz, Ricardo; Granado Cardoso, Luis Alberto; Graugés, Eugeni; Graverini, Elena; Graziani, Giacomo; Grecu, Alexandru; Greening, Edward; Gregson, Sam; Griffith, Peter; Grillo, Lucia; Grünberg, Oliver; Gui, Bin; Gushchin, Evgeny; Guz, Yury; Gys, Thierry; Hadavizadeh, Thomas; Hadjivasiliou, Christos; Haefeli, Guido; Haen, Christophe; Haines, Susan; Hall, Samuel; Hamilton, Brian; Han, Xiaoxue; Hansmann-Menzemer, Stephanie; Harnew, Neville; Harnew, Samuel; Harrison, Jonathan; He, Jibo; Head, Timothy; Heijne, Veerle; Hennessy, Karol; Henrard, Pierre; Henry, Louis; Hernando Morata, Jose Angel; van Herwijnen, Eric; Heß, Miriam; Hicheur, Adlène; Hill, Donal; Hoballah, Mostafa; Hombach, Christoph; Hulsbergen, Wouter; Humair, Thibaud; Hussain, Nazim; Hutchcroft, David; Hynds, Daniel; Idzik, Marek; Ilten, Philip; Jacobsson, Richard; Jaeger, Andreas; Jalocha, Pawel; Jans, Eddy; Jawahery, Abolhassan; Jing, Fanfan; John, Malcolm; Johnson, Daniel; Jones, Christopher; Joram, Christian; Jost, Beat; Jurik, Nathan; Kandybei, Sergii; Kanso, Walaa; Karacson, Matthias; Karbach, Moritz; Karodia, Sarah; Kecke, Matthieu; Kelsey, Matthew; Kenyon, Ian; Kenzie, Matthew; Ketel, Tjeerd; Khanji, Basem; Khurewathanakul, Chitsanu; Klaver, Suzanne; Klimaszewski, Konrad; Kochebina, Olga; Kolpin, Michael; Komarov, Ilya; Koopman, Rose; Koppenburg, Patrick; Kozeiha, Mohamad; Kravchuk, Leonid; Kreplin, Katharina; Kreps, Michal; Krocker, Georg; Krokovny, Pavel; Kruse, Florian; Krzemien, Wojciech; Kucewicz, Wojciech; Kucharczyk, Marcin; Kudryavtsev, Vasily; Kuonen, Axel Kevin; Kurek, Krzysztof; Kvaratskheliya, Tengiz; Lacarrere, Daniel; Lafferty, George; Lai, Adriano; Lambert, Dean; Lanfranchi, Gaia; Langenbruch, Christoph; Langhans, Benedikt; Latham, Thomas; Lazzeroni, Cristina; Le Gac, Renaud; van Leerdam, Jeroen; Lees, Jean-Pierre; Lefèvre, Regis; Leflat, Alexander; Lefrançois, Jacques; Leroy, Olivier; Lesiak, Tadeusz; Leverington, Blake; Li, Yiming; Likhomanenko, Tatiana; Liles, Myfanwy; Lindner, Rolf; Linn, Christian; Lionetto, Federica; Liu, Bo; Liu, Xuesong; Loh, David; Longstaff, Iain; Lopes, Jose; Lucchesi, Donatella; Lucio Martinez, Miriam; Luo, Haofei; Lupato, Anna; Luppi, Eleonora; Lupton, Oliver; Lusiani, Alberto; Machefert, Frederic; Maciuc, Florin; Maev, Oleg; Maguire, Kevin; Malde, Sneha; Malinin, Alexander; Manca, Giulia; Mancinelli, Giampiero; Manning, Peter Michael; Mapelli, Alessandro; Maratas, Jan; Marchand, Jean François; Marconi, Umberto; Marin Benito, Carla; Marino, Pietro; Marks, Jörg; Martellotti, Giuseppe; Martin, Morgan; Martinelli, Maurizio; Martinez Santos, Diego; Martinez Vidal, Fernando; Martins Tostes, Danielle; Massafferri, André; Matev, Rosen; Mathad, Abhijit; Mathe, Zoltan; Matteuzzi, Clara; Mauri, Andrea; Maurin, Brice; Mazurov, Alexander; McCann, Michael; McCarthy, James; McNab, Andrew; McNulty, Ronan; Meadows, Brian; Meier, Frank; Meissner, Marco; Melnychuk, Dmytro; Merk, Marcel; Michielin, Emanuele; Milanes, Diego Alejandro; Minard, Marie-Noelle; Mitzel, Dominik Stefan; Molina Rodriguez, Josue; Monroy, Ignacio Alberto; Monteil, Stephane; Morandin, Mauro; Morawski, Piotr; Mordà, Alessandro; Morello, Michael Joseph; Moron, Jakub; Morris, Adam Benjamin; Mountain, Raymond; Muheim, Franz; Muller, Dominik; Müller, Janine; Müller, Katharina; Müller, Vanessa; Mussini, Manuel; Muster, Bastien; Naik, Paras; Nakada, Tatsuya; Nandakumar, Raja; Nandi, Anita; Nasteva, Irina; Needham, Matthew; Neri, Nicola; Neubert, Sebastian; Neufeld, Niko; Neuner, Max; Nguyen, Anh Duc; Nguyen, Thi-Dung; Nguyen-Mau, Chung; Niess, Valentin; Niet, Ramon; Nikitin, Nikolay; Nikodem, Thomas; Ninci, Daniele; Novoselov, Alexey; O'Hanlon, Daniel Patrick; Oblakowska-Mucha, Agnieszka; Obraztsov, Vladimir; Ogilvy, Stephen; Okhrimenko, Oleksandr; Oldeman, Rudolf; Onderwater, Gerco; Osorio Rodrigues, Bruno; Otalora Goicochea, Juan Martin; Otto, Adam; Owen, Patrick; Oyanguren, Maria Aranzazu; Palano, Antimo; Palombo, Fernando; Palutan, Matteo; Panman, Jacob; Papanestis, Antonios; Pappagallo, Marco; Pappalardo, Luciano; Pappenheimer, Cheryl; Parkes, Christopher; Passaleva, Giovanni; Patel, Girish; Patel, Mitesh; Patrignani, Claudia; Pearce, Alex; Pellegrino, Antonio; Penso, Gianni; Pepe Altarelli, Monica; Perazzini, Stefano; Perret, Pascal; Pescatore, Luca; Petridis, Konstantinos; Petrolini, Alessandro; Petruzzo, Marco; Picatoste Olloqui, Eduardo; Pietrzyk, Boleslaw; Pilař, Tomas; Pinci, Davide; Pistone, Alessandro; Piucci, Alessio; Playfer, Stephen; Plo Casasus, Maximo; Poikela, Tuomas; Polci, Francesco; Poluektov, Anton; Polyakov, Ivan; Polycarpo, Erica; Popov, Alexander; Popov, Dmitry; Popovici, Bogdan; Potterat, Cédric; Price, Eugenia; Price, Joseph David; Prisciandaro, Jessica; Pritchard, Adrian; Prouve, Claire; Pugatch, Valery; Puig Navarro, Albert; Punzi, Giovanni; Qian, Wenbin; Quagliani, Renato; Rachwal, Bartolomiej; Rademacker, Jonas; Rama, Matteo; Rangel, Murilo; Raniuk, Iurii; Rauschmayr, Nathalie; Raven, Gerhard; Redi, Federico; Reichert, Stefanie; Reid, Matthew; dos Reis, Alberto; Ricciardi, Stefania; Richards, Sophie; Rihl, Mariana; Rinnert, Kurt; Rives Molina, Vincente; Robbe, Patrick; Rodrigues, Ana Barbara; Rodrigues, Eduardo; Rodriguez Lopez, Jairo Alexis; Rodriguez Perez, Pablo; Roiser, Stefan; Romanovsky, Vladimir; Romero Vidal, Antonio; Ronayne, John William; Rotondo, Marcello; Rouvinet, Julien; Ruf, Thomas; Ruiz, Hugo; Ruiz Valls, Pablo; Saborido Silva, Juan Jose; Sagidova, Naylya; Sail, Paul; Saitta, Biagio; Salustino Guimaraes, Valdir; Sanchez Mayordomo, Carlos; Sanmartin Sedes, Brais; Santacesaria, Roberta; Santamarina Rios, Cibran; Santimaria, Marco; Santovetti, Emanuele; Sarti, Alessio; Satriano, Celestina; Satta, Alessia; Saunders, Daniel Martin; Savrina, Darya; Schiller, Manuel; Schindler, Heinrich; Schlupp, Maximilian; Schmelling, Michael; Schmelzer, Timon; Schmidt, Burkhard; Schneider, Olivier; Schopper, Andreas; Schubiger, Maxime; Schune, Marie Helene; Schwemmer, Rainer; Sciascia, Barbara; Sciubba, Adalberto; Semennikov, Alexander; Serra, Nicola; Serrano, Justine; Sestini, Lorenzo; Seyfert, Paul; Shapkin, Mikhail; Shapoval, Illya; Shcheglov, Yury; Shears, Tara; Shekhtman, Lev; Shevchenko, Vladimir; Shires, Alexander; Siddi, Benedetto Gianluca; Silva Coutinho, Rafael; Silva de Oliveira, Luiz Gustavo; Simi, Gabriele; Sirendi, Marek; Skidmore, Nicola; Skillicorn, Ian; Skwarnicki, Tomasz; Smith, Edmund; Smith, Eluned; Smith, Iwan Thomas; Smith, Jackson; Smith, Mark; Snoek, Hella; Sokoloff, Michael; Soler, Paul; Soomro, Fatima; Souza, Daniel; Souza De Paula, Bruno; Spaan, Bernhard; Spradlin, Patrick; Sridharan, Srikanth; Stagni, Federico; Stahl, Marian; Stahl, Sascha; Stefkova, Slavorima; Steinkamp, Olaf; Stenyakin, Oleg; Stevenson, Scott; Stoica, Sabin; Stone, Sheldon; Storaci, Barbara; Stracka, Simone; Straticiuc, Mihai; Straumann, Ulrich; Sun, Liang; Sutcliffe, William; Swientek, Krzysztof; Swientek, Stefan; Syropoulos, Vasileios; Szczekowski, Marek; Szczypka, Paul; Szumlak, Tomasz; T'Jampens, Stephane; Tayduganov, Andrey; Tekampe, Tobias; Teklishyn, Maksym; Tellarini, Giulia; Teubert, Frederic; Thomas, Christopher; Thomas, Eric; van Tilburg, Jeroen; Tisserand, Vincent; Tobin, Mark; Todd, Jacob; Tolk, Siim; Tomassetti, Luca; Tonelli, Diego; Topp-Joergensen, Stig; Torr, Nicholas; Tournefier, Edwige; Tourneur, Stephane; Trabelsi, Karim; Tran, Minh Tâm; Tresch, Marco; Trisovic, Ana; Tsaregorodtsev, Andrei; Tsopelas, Panagiotis; Tuning, Niels; Ukleja, Artur; Ustyuzhanin, Andrey; Uwer, Ulrich; Vacca, Claudia; Vagnoni, Vincenzo; Valenti, Giovanni; Vallier, Alexis; Vazquez Gomez, Ricardo; Vazquez Regueiro, Pablo; Vázquez Sierra, Carlos; Vecchi, Stefania; Velthuis, Jaap; Veltri, Michele; Veneziano, Giovanni; Vesterinen, Mika; Viaud, Benoit; Vieira, Daniel; Vieites Diaz, Maria; Vilasis-Cardona, Xavier; Vollhardt, Achim; Volyanskyy, Dmytro; Voong, David; Vorobyev, Alexey; Vorobyev, Vitaly; Voß, Christian; de Vries, Jacco; Waldi, Roland; Wallace, Charlotte; Wallace, Ronan; Walsh, John; Wandernoth, Sebastian; Wang, Jianchun; Ward, David; Watson, Nigel; Websdale, David; Weiden, Andreas; Whitehead, Mark; Wilkinson, Guy; Wilkinson, Michael; Williams, Mark Richard James; Williams, Matthew; Williams, Mike; Williams, Timothy; Wilson, Fergus; Wimberley, Jack; Wishahi, Julian; Wislicki, Wojciech; Witek, Mariusz; Wormser, Guy; Wotton, Stephen; Wright, Simon; Wyllie, Kenneth; Xie, Yuehong; Xu, Zhirui; Yang, Zhenwei; Yu, Jiesheng; Yuan, Xuhao; Yushchenko, Oleg; Zangoli, Maria; Zavertyaev, Mikhail; Zhang, Liming; Zhang, Yanxi; Zhelezov, Alexey; Zhokhov, Anatoly; Zhong, Liang; Zucchelli, Stefano

    2015-10-05

    An algorithm is described for tagging the flavour content at production of neutral $B$ mesons in the LHCb experiment. The algorithm exploits the correlation of the flavour of a $B$ meson with the charge of a reconstructed secondary charm hadron from the decay of the other $b$ hadron produced in the proton-proton collision. Charm hadron candidates are identified in a number of fully or partially reconstructed Cabibbo-favoured decay modes. The algorithm is calibrated on the self-tagged decay modes $B^+ \\to J/\\psi \\, K^+$ and $B^0 \\to J/\\psi \\, K^{*0}$ using $3.0\\mathrm{\\,fb}^{-1}$ of data collected by the LHCb experiment at $pp$ centre-of-mass energies of $7\\mathrm{\\,TeV}$ and $8\\mathrm{\\,TeV}$. Its tagging power on these samples of $B \\to J/\\psi \\, X$ decays is $(0.30 \\pm 0.01 \\pm 0.01) \\%$.

  9. Flavour Structure of R-violating Neutralino Decays at the LHC

    CERN Document Server

    Bomark, Nils-Erik; Lola, Smaragda; Osland, Per

    2011-01-01

    We study signatures of R-parity violation in the production of supersymmetric particles at the LHC, and the subsequent decay of the lightest neutralino being the end product of a supersymmetric cascade decay. In doing so, we pay particular attention to the possible flavour structure of the operators, and how one may discriminate between different possibilities. A neutralino LSP would couple to all quarks and leptons and a comparative study of its decays provides an optimal channel for the simultaneous study of all 45 R-violating operators. By studying the expected signals from all these operators, we demonstrate the ability to understand whether more than one coupling dominates, and to map the experimental signatures to operator hierarchies that can then be compared against theoretical models of flavour. Detailed comparisons with backgrounds, including those from MSSM cascade decays are made, using the PYTHIA event simulator.

  10. The search for sleptons and flavour lepton number violation at LHC (CMS)

    CERN Document Server

    Bityukov, S I

    1999-01-01

    We study a possibility to detect sleptons and flavour lepton number violation at LHC (CMS). We investigate the production and decays of right- and left-handed sleptons separately. We have found that for L = 10**5 1/pb it would be possible to discover right-handed sleptons with a mass up to 350 GeV and left-handed ones with a mass up to 350 GeV. We also investigate a possibility to look for flavour lepton number violation in slepton decays due to the mixing of different generations sleptons. We find that for the maximal (smu_R - se_R) mixing it is possible to detect such effect for sleptons with a mass up to 250 GeV.

  11. The changes of flavour and aroma active compounds content during production of Edam cheese

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2011-01-01

    Full Text Available This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (fat 30% w/w using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. Ethanol (185.8 ± 15.85 mg.kg−1, acetoin (97.7 ± 3.78 mg.kg−1, 2-methylpropanol (71.2 ± 5.23 mg.kg−1, acetic acid (54.4 ± 1.70 mg.kg−1 and acetaldehyde (36.4 ± 10.17 mg.kg−1 were the most abundant in ripened cheeses. The flavour and other organoleptic properties (appearance, texture of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

  12. Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

    Science.gov (United States)

    Mathieu, Sandrine; Cin, Valeriano Dal; Fei, Zhangjun; Li, Hua; Bliss, Peter; Taylor, Mark G; Klee, Harry J; Tieman, Denise M

    2009-01-01

    The unique flavour of a tomato fruit is the sum of a complex interaction among sugars, acids, and a large set of volatile compounds. While it is generally acknowledged that the flavour of commercially produced tomatoes is inferior, the biochemical and genetic complexity of the trait has made breeding for improved flavour extremely difficult. The volatiles, in particular, present a major challenge for flavour improvement, being generated from a diverse set of lipid, amino acid, and carotenoid precursors. Very few genes controlling their biosynthesis have been identified. New quantitative trait loci (QTLs) that affect the volatile emissions of red-ripe fruits are described here. A population of introgression lines derived from a cross between the cultivated tomato Solanum lycopersicum and its wild relative, S. habrochaites, was characterized over multiple seasons and locations. A total of 30 QTLs affecting the emission of one or more volatiles were mapped. The data from this mapping project, combined with previously collected data on an IL population derived from a cross between S. lycopersicum and S. pennellii populations, were used to construct a correlational database. A metabolite tree derived from these data provides new insights into the pathways for the synthesis of several of these volatiles. One QTL is a novel locus affecting fruit carotenoid content on chromosome 2. Volatile emissions from this and other lines indicate that the linear and cyclic apocarotenoid volatiles are probably derived from separate carotenoid pools.

  13. Finite volume for three-flavour Partially Quenched Chiral Perturbation Theory through NNLO in the meson sector

    International Nuclear Information System (INIS)

    Bijnens, Johan; Rössler, Thomas

    2015-01-01

    We present a calculation of the finite volume corrections to meson masses and decay constants in three flavour Partially Quenched Chiral Perturbation Theory (PQChPT) through two-loop order in the chiral expansion for the flavour-charged (or off-diagonal) pseudoscalar mesons. The analytical results are obtained for three sea quark flavours with one, two or three different masses. We reproduce the known infinite volume results and the finite volume results in the unquenched case. The calculation has been performed using the supersymmetric formulation of PQChPT as well as with a quark flow technique. Partial analytical results can be found in the appendices. Some examples of cases relevant to lattice QCD are studied numerically. Numerical programs for all results are available as part of the CHIRON package.

  14. Finite volume for three-flavour Partially Quenched Chiral Perturbation Theory through NNLO in the meson sector

    Energy Technology Data Exchange (ETDEWEB)

    Bijnens, Johan; Rössler, Thomas [Department of Astronomy and Theoretical Physics, Lund University,Sölvegatan 14A, SE 223-62 Lund (Sweden)

    2015-11-16

    We present a calculation of the finite volume corrections to meson masses and decay constants in three flavour Partially Quenched Chiral Perturbation Theory (PQChPT) through two-loop order in the chiral expansion for the flavour-charged (or off-diagonal) pseudoscalar mesons. The analytical results are obtained for three sea quark flavours with one, two or three different masses. We reproduce the known infinite volume results and the finite volume results in the unquenched case. The calculation has been performed using the supersymmetric formulation of PQChPT as well as with a quark flow technique. Partial analytical results can be found in the appendices. Some examples of cases relevant to lattice QCD are studied numerically. Numerical programs for all results are available as part of the CHIRON package.

  15. Exclusive search for supersymmetry with same-flavour di-lepton final states with the ATLAS detector

    Energy Technology Data Exchange (ETDEWEB)

    Boehler, Michael

    2012-06-15

    Supersymmetry (SUSY) is one of the most promising extensions of the Standard Model of particle physics. It introduces a new symmetry between fermions and bosons by adding a bosonic superpartner to each SM fermion and a fermionic one to a each SM boson. If an excess of SUSY like signal is observed, SUSY particle properties (e.g. masses or mass differences) must be measured in order to determine the underlying SUSY parameters. Therefore, exclusive SUSY decay cascades with two leptons in the final state are isolated by the flavour subtraction method, in order to fit the endpoint of the invariant mass distribution of these leptons and determine SUSY particle mass differences. This analysis uses a data sample collected during the first half of 2011, corresponding to an integrated luminosity of 1 fb{sup -1} of {radical}(s)=7 TeV proton-proton collisions recorded with the ATLAS detector at the Large Hadron Collider. Since no significant same flavour excess is observed, the variable S, which is the measure of a same-flavour excess, is used to determine model-independent and model-dependent limits for different SUSY scenarios. The tightest limits can be set for models expecting exactly two opposite-sign same-flavour leptons and missing transverse momentum larger than 250 GeV. Assuming no combinatorial SUSY background events from different decay chains (ll'), models with di-lepton decays (ll) with SUSY same-flavour excess S{sub s} {>=}4.5 can be excluded at 95% CL. Considering a combinatorial SUSY background contribution with a ratio BR(ll')/BR(ll)=50% (100%) models with S{sub s}{>=}5.5(6.7) can be excluded at 95% CL. For the GMSB model with a slepton NLSP, this translates into a limit of the GMSB parameter {lambda}=40 TeV exceeding the current LEP limits.

  16. Exclusive search for supersymmetry with same-flavour di-lepton final states with the ATLAS detector

    International Nuclear Information System (INIS)

    Boehler, Michael

    2012-06-01

    Supersymmetry (SUSY) is one of the most promising extensions of the Standard Model of particle physics. It introduces a new symmetry between fermions and bosons by adding a bosonic superpartner to each SM fermion and a fermionic one to a each SM boson. If an excess of SUSY like signal is observed, SUSY particle properties (e.g. masses or mass differences) must be measured in order to determine the underlying SUSY parameters. Therefore, exclusive SUSY decay cascades with two leptons in the final state are isolated by the flavour subtraction method, in order to fit the endpoint of the invariant mass distribution of these leptons and determine SUSY particle mass differences. This analysis uses a data sample collected during the first half of 2011, corresponding to an integrated luminosity of 1 fb -1 of √(s)=7 TeV proton-proton collisions recorded with the ATLAS detector at the Large Hadron Collider. Since no significant same flavour excess is observed, the variable S, which is the measure of a same-flavour excess, is used to determine model-independent and model-dependent limits for different SUSY scenarios. The tightest limits can be set for models expecting exactly two opposite-sign same-flavour leptons and missing transverse momentum larger than 250 GeV. Assuming no combinatorial SUSY background events from different decay chains (ll'), models with di-lepton decays (ll) with SUSY same-flavour excess S s ≥4.5 can be excluded at 95% CL. Considering a combinatorial SUSY background contribution with a ratio BR(ll')/BR(ll)=50% (100%) models with S s ≥5.5(6.7) can be excluded at 95% CL. For the GMSB model with a slepton NLSP, this translates into a limit of the GMSB parameter Λ=40 TeV exceeding the current LEP limits.

  17. Exclusive search for supersymmetry with same-flavour di-lepton final states with the ATLAS detector

    Energy Technology Data Exchange (ETDEWEB)

    Boehler, Michael

    2012-06-15

    Supersymmetry (SUSY) is one of the most promising extensions of the Standard Model of particle physics. It introduces a new symmetry between fermions and bosons by adding a bosonic superpartner to each SM fermion and a fermionic one to a each SM boson. If an excess of SUSY like signal is observed, SUSY particle properties (e.g. masses or mass differences) must be measured in order to determine the underlying SUSY parameters. Therefore, exclusive SUSY decay cascades with two leptons in the final state are isolated by the flavour subtraction method, in order to fit the endpoint of the invariant mass distribution of these leptons and determine SUSY particle mass differences. This analysis uses a data sample collected during the first half of 2011, corresponding to an integrated luminosity of 1 fb{sup -1} of {radical}(s)=7 TeV proton-proton collisions recorded with the ATLAS detector at the Large Hadron Collider. Since no significant same flavour excess is observed, the variable S, which is the measure of a same-flavour excess, is used to determine model-independent and model-dependent limits for different SUSY scenarios. The tightest limits can be set for models expecting exactly two opposite-sign same-flavour leptons and missing transverse momentum larger than 250 GeV. Assuming no combinatorial SUSY background events from different decay chains (ll'), models with di-lepton decays (ll) with SUSY same-flavour excess S{sub s} {>=}4.5 can be excluded at 95% CL. Considering a combinatorial SUSY background contribution with a ratio BR(ll')/BR(ll)=50% (100%) models with S{sub s}{>=}5.5(6.7) can be excluded at 95% CL. For the GMSB model with a slepton NLSP, this translates into a limit of the GMSB parameter {lambda}=40 TeV exceeding the current LEP limits.

  18. Event displays highlighting the main properties of heavy flavour jets in the CMS Experiment

    CERN Multimedia

    Skovpen, Kirill

    2017-01-01

    A broad range of physics analyses at CMS rely on the efficient identification of heavy flavour jets. Identification of these objects is a challenging task, especially in the presence of a large number of multiple interactions per bunch crossing. The presented summary contains a set of graphical displays of reconstructed events in data collected by CMS in proton-proton collisions at 13 TeV in 2016. The displays highlight the main properties of heavy flavour jets in several event topologies, including QCD multijet, top quark pair, W+c and boosted H→bb.

  19. ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

    OpenAIRE

    Umida Khodjaeva; Tatiana Bojňanská; Vladimír Vietoris; Oksana Sytar

    2013-01-01

    The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been pre...

  20. ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

    Directory of Open Access Journals (Sweden)

    Umida Khodjaeva

    2013-02-01

    Full Text Available The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhance