WorldWideScience

Sample records for dietary flavour compound

  1. Flavour Compounds in Fungi

    DEFF Research Database (Denmark)

    Ravasio, Davide Antonio

    Fungi produce a variety of volatile organic compounds (VOCs) during their primary or secondary metabolism and with a wide range of functions. The main focus of this research work has been put on flavour molecules that are produced during fermentation processes, mainly esters and alcohols derived...

  2. Flavour Compounds in Fungi

    DEFF Research Database (Denmark)

    Ravasio, Davide Antonio

    Fungi produce a variety of volatile organic compounds (VOCs) during their primary or secondary metabolism and with a wide range of functions. The main focus of this research work has been put on flavour molecules that are produced during fermentation processes, mainly esters and alcohols derived...... region is directly regulated by the ScAro80 transcription factor. This interaction has been used to create a lacZ-reporter system to correlate the formation of two volatile compounds, 2- phenylethanol and 2-phenylethyl acetate in yeast with ARO9 expression levels. This indirect genetic assay also....... 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...

  3. 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.

  4. Use of terpenoids as natural flavouring compounds in food industry.

    Science.gov (United States)

    Caputi, Lorenzo; Aprea, Eugenio

    2011-01-01

    Terpenoids represent the oldest known biomolecules, having been recovered from sediments as old as 2.5 billion years. Among plant secondary metabolites, they are the most abundant and diverse class of natural compounds. The diversity of terpenoids is probably a reflection of their many biological activities in nature, which has made them a widely used resource for traditional and modern human exploitation. They are usually the main constituents of essential oils of most plants offering a wide variety of pleasant scents from flowery to fruity, to woody or balsamic notes. For this reason terpenoids constitute a very important class of compounds for flavour and fragrance industries, in fact, in the US alone, the demand is forecast to grow 3.7 percent per year to $5.3 billion in 2012. The recent patents on production and extraction of terpenoids commonly used as natural flavouring compounds in food industries are reviewed in the present manuscript.

  5. The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

    OpenAIRE

    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, esters, alcohols and aldehydes can be formed from milk fat, compounds that all contribute their own special character to the final cheese flavour. The formation mechanisms that lead to these compounds a...

  6. Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system.

    Science.gov (United States)

    Yeo, Lihe; Thompson, Donald B; Peterson, Devin G

    2016-05-15

    This study investigated how hydrophobicity, solubility and the concentration of flavour compounds related to inclusion complexation by dispersed native high amylose maize starch (HAMS). The effect of native lipid on flavour retention and the effect of time (one day to one month) on flavour retention and precipitated starch yield was also examined. Flavour-starch complexation was dependent on the flavour compound hydrophobicity, the flavour concentration in a dose-dependent manner and also influenced by time (increased during storage). Flavour composition also influenced starch complexation; no flavour complexes were reported with limonene by itself but were observed when added in binary flavour mixtures with menthone or thymol. Furthermore, no difference in flavour retention was observed for native and lipid-free starch dispersions. In summary, flavour inclusion complexes with HAMS exhibited cooperativity-type binding behaviour; with a critical ligand concentration needed for a stable physical association between flavour compounds and HAMS.

  7. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

    OpenAIRE

    McSweeney, Paul; de Sousa, Maria

    2000-01-01

    International audience; The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lactate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours. Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses). Lipolysis results directly in the form...

  8. Production of natural flavour compounds: bioconversion of monoterpenes by spores of Penicillium digitatum

    NARCIS (Netherlands)

    Wolken, W.A.M.

    2003-01-01

    Consumers prefer natural over artificial additives. Consequently natural flavour-compounds fetch higher prices than the corresponding artificial compound. Various natural means of flavour production are discussed in this dissertation. The major part is focused on the biotransformation of geraniol in

  9. 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,

  10. Release of peppermint flavour compounds from chewing gum: effect of oral functions

    DEFF Research Database (Denmark)

    Haahr, Anne-Mette; Bardow, A.; Thomsen, C.E.;

    2004-01-01

    During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like....... An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth....

  11. Claisen, Cope and Related Rearrangements in the Synthesis of Flavour and Fragrance Compounds

    Directory of Open Access Journals (Sweden)

    Janusz Nowicki

    2000-08-01

    Full Text Available A review of the use of the Claisen, Cope and related [3,3]-sigmatropic rearrangements, sequential ("tandem" sigmatropic rearrangements and the "ene" reaction in the syntheses of flavour and fragrance compounds is presented.

  12. 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.

  13. Dietary exposure to flavouring substances: from screening methods to detailed assessments using food consumption data collected with EPIC-Soft software

    NARCIS (Netherlands)

    Crispim, S.P.; Geelen, A.; Donne, Le C.; Vries, de J.H.M.; Sette, S.; Raffo, A.; Siebelink, E.; Ocke, M.C.; Veer, van 't P.; Leclercq, C.

    2010-01-01

    This study aimed to compare different methods of assessing dietary exposure to flavourings in the context of a stepwise approach. The dietary exposure to four flavourings - raspberry ketone, glycyrrhizinic acid, coumarin, and caffeine - was determined. When dietary exposure exceeded the safety limit

  14. Dietary exposure to flavouring substances: from screening methods to detailed assessments using food consumption data collected with EPIC-Soft software

    NARCIS (Netherlands)

    Crispim, S.P.; Geelen, A.; Donne, Le C.; Vries, de J.H.M.; Sette, S.; Raffo, A.; Siebelink, E.; Ocke, M.C.; Veer, van 't P.; Leclercq, C.

    2010-01-01

    This study aimed to compare different methods of assessing dietary exposure to flavourings in the context of a stepwise approach. The dietary exposure to four flavourings - raspberry ketone, glycyrrhizinic acid, coumarin, and caffeine - was determined. When dietary exposure exceeded the safety

  15. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

    NARCIS (Netherlands)

    Alewijn, M.; Sliwinski, E.L.; Wouters, J.T.M.

    2005-01-01

    Fat-derived flavour compounds in four different batches of Gouda cheese were monitored over 2 years of ripening. The total free fatty acid (FFA) concentrations increased from 200–400 to 700–1200 mg kg–1 dry matter, in a fairly linear manner. Long-chain FFAs were predominant in the curds, but

  16. Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings.

    Science.gov (United States)

    Fumi, M D; Lambri, M; De Faveri, D M

    2009-05-01

    This paper assesses the impact of volatile organic compounds (VOCs) from the drying of coatings on the sensory characters of corks and wines. According to Italian National Standard Method 11021:2002, a small-scale chamber was used (1) to expose wines to the drying of coatings with both low and high VOCs, and (2) to expose corks to the same coatings. After exposure to the coatings, the corks were then placed in direct contact with wine. Different styles of white, red and rose wines were tested. In both directly exposed wines and in wines after contact with the exposed cork, the taste and smell off-flavour perception and intensity were assessed by a panel of eight experienced wine tasters using a five-point numerical scale according to International Organization for Standardization (ISO) standard methods. The results showed that the sensory characters of wines, especially taste, were influenced by the VOC content of the coatings. The taste off-flavour perception was found to be higher than the smell in wines exposed to coatings with either high or low VOCs contents. Analysis of variance (ANOVA) and Duncan analysis prove that: (1) panellist's answers were significantly different, (2) it was difficult to differentiate the off-flavour perception on the high-level scale, and (3) the panellist off-flavour perceptions versus wine style discriminated the wines into two groups (red and white/rose). For all the wine styles, Pearson's test showed no significant correlation between off-flavour perception levels and the main chemical characters of the wines. For the wines that were in direct contact with the exposed corks, the panellists detect the off-flavours according to the levels of VOCs in the coating and wine styles and they assessed the highest levels of alteration were to the taste.

  17. 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.

  18. Varietal flavour compounds of four grape varieties producing Madeira wines

    OpenAIRE

    Câmara, José de Sousa; Herbert, Paulo; Marques, José Carlos; Alves, Maria Arminda

    2004-01-01

    Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C13 norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolido...

  19. Determination of dimethyl selenide and dimethyl sulphide compounds causing off-flavours in bottled mineral waters.

    Science.gov (United States)

    Guadayol, Marta; Cortina, Montserrat; Guadayol, Josep M; Caixach, Josep

    2016-04-01

    Sales of bottled drinking water have shown a large growth during the last two decades due to the general belief that this kind of water is healthier, its flavour is better and its consumption risk is lower than that of tap water. Due to the previous points, consumers are more demanding with bottled mineral water, especially when dealing with its organoleptic properties, like taste and odour. This work studies the compounds that can generate obnoxious smells, and that consumers have described like swampy, rotten eggs, sulphurous, cooked vegetable or cabbage. Closed loop stripping analysis (CLSA) has been used as a pre-concentration method for the analysis of off-flavour compounds in water followed by identification and quantification by means of GC-MS. Several bottled water with the aforementioned smells showed the presence of volatile dimethyl selenides and dimethyl sulphides, whose concentrations ranged, respectively, from 4 to 20 ng/L and from 1 to 63 ng/L. The low odour threshold concentrations (OTCs) of both organic selenide and sulphide derivatives prove that several objectionable odours in bottled waters arise from them. Microbial loads inherent to water sources, along with some critical conditions in water processing, could contribute to the formation of these compounds. There are few studies about volatile organic compounds in bottled drinking water and, at the best of our knowledge, this is the first study reporting the presence of dimethyl selenides and dimethyl sulphides causing odour problems in bottled waters.

  20. Influence of water quality on the presence of off-flavour compounds (geosmin and 2-methylisoborneol).

    Science.gov (United States)

    Parinet, Julien; Rodriguez, Manuel J; Sérodes, Jean

    2010-12-01

    Geosmin and 2-methylisoborneol are off-flavour compounds related to poor organoleptics and a decrease in consumer satisfaction with drinking water. The relationship between these off-flavour compounds and 39 parameters of water quality (chemical, physical and biological) for three different surface waters from lotic systems that supply potable water to Quebec City and Lévis (Canada) was studied using principal component analysis. The objective of this study was to show that a multidimensional approach with principal component analysis using the component matrix serves to differentiate the processes involved in the appearance of the olfactory compounds from those not involved or little involved and to extract the most representative data of these processes. Our study shows that the presence of geosmin can be explained, in the case of the water studied, by a process associated primarily with the eutrophication of water and, to a lesser degree, by an allochthonous origin. However, the presence of 2-methylisoborneol may be linked to two processes with different origins, but of equal importance: a winter origin - most likely allochthonous - involving anthropic contributions and an autochthonous bacterial origin.

  1. 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.

  2. Bioavailability of dietary phenolic compounds: Review

    OpenAIRE

    Erick Gutiérrez-Grijalva Paul Gutiérrez-Grijalva; Dulce Libna Ambriz-Pérez; Nayely Leyva-López; Ramón Ignacio Castillo-López; José Basilio Heredia

    2015-01-01

    Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals is related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, phenolic compounds bioaccessibility and biotransformation is often not considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review we aim to present a comprehensive knowled...

  3. Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.

    Science.gov (United States)

    Lasekan, Ola; Abbas, Kassim

    2010-01-01

    Considering the importance of tropical almond nuts as a snack item, a study was conducted to identify the flavour volatiles and acrylamide generated during the roasting of the nuts. The supercritical fluid extracted flavour components revealed 74 aroma active compounds made up of 27 hydrocarbons, 12 aldehydes, 11 ketones, 7 acids, 4 esters, 3 alcohols, 5 furan derivatives a pyrazine, and 2 unknown compounds. While low levels of acrylamide (8-86 microg/kg) were obtained in the roasted nuts, significant (P0.05) concentration of acrylamide was generated with mild roasting and shorter roasting period.

  4. Reduction of off-flavour compounds (geosmin and 2-methylisoborneol using different organic acids

    Directory of Open Access Journals (Sweden)

    Jade G. Pahila

    2013-11-01

    Full Text Available A study on the reduction of off-flavour compounds that cause “earthy” and “musty” organoleptic sensorial characteristic in fresh water systems was conducted. These compounds include geosmin and 2-methylisoborneol (MIB, which are produced as metabolites by some algal and bacterial species. Drinking water and aquaculture commodities affected by these compounds become undesirable to consumers, and market values tend to drop significantly. Triple distilled water samples spiked with approximately 1 µg Kg-1 geosmin and 1 µg Kg-1 2-methylisoborneol were dehydrated through acidification using two different food grade organic acids (acetic and citric acid, at different concentrations: 0.1, 1.0 and 4.0% (w/w. Levels of geosmin and MIB reduction were determined using Solid Phase Microextraction (SPME and Gas Chromatographic/Mass Spectroscopic (GCMS analyses. Results showed that acidification treatments of the off-flavour compounds using varying concentrations of acetic and citric acids significantly reduced the concentrations of geosmin and MIB in the samples. Treatments with 1.0% citric acid and 4.0% acetic acid significantly reduced the concentration of geosmin to concentrations as low as 0.07±0.03 and 0.09±0.01 µg Kg-1 respectively, while the reduction of MIB to concentrations of around 0.05±0.01 µg Kg-1 was achieved at a minimum concentration of 0.1% of either acid used. Previous studies reported that products of the dehydration process of geosmin and MIB produce non-odourous products such as argosmin, and 2-methylenebornane and 1-methylcamphene respectively.

  5. 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 during the ripe

  6. 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 duri

  7. 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

  8. The effect of high hydrostatic pressure on black truffle (tuber melanosporum) flavour compounds

    Energy Technology Data Exchange (ETDEWEB)

    Verret, C; Ballestra, P; Cruz, C; Moueffak, A H E [Equipe de Recherche Agroalimentaire Perigourdine (ERAP) IUT de Perigueux Universite Bordeaux IV site universitaire F24019 Perigueux Cedex France (France); Pardon, P [Laboratoire d' analyses de l' Institut du pin Universite Bordeaux I France (France); Largeteau, A, E-mail: moueffak@u-bordeaux4.fr

    2008-07-15

    The effects of high hydrostatic pressure (HHP), at 4{sup 0}C or -18{sup 0}C, on black truffle flavour compounds, alteration enzymes (lipoxigenase (LOX), peroxidase (POD) and polyphenoloxidase (PPO)) and microbiological qualities were evaluated. The choosen analytes for this study are six alcohols, three aldehydes, one ketone and on sulfur component. The highest flavour stability was observed when samples were pressurized at 300 MPa / 4{sup 0}C / 10 min. All the treatments induced a drastic decrease of LOX activity and a slight decrease of POD activity. On the other hand, the PPO was not inactivated by pressurization at sub-zero (200 MPa / -18{sup 0}C / 10 min) and was strongly increased after the 300 MPa / 4{sup 0}C / 10 min treatment. Pressurization at 300 and 550 MPa lead to an almost complete Pseudomonas fluorescens reduction (6 and 6.5 log destruction, respectively) whereas pressurization at -18{sup 0}C (200MPa) allowed to obtain only 3 log reduction.

  9. A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.

    Science.gov (United States)

    Bueno, Mónica; Campo, M Mar; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

    2014-12-01

    The objective of the work is to understand the role of the different aroma compounds in the perception of the local "lamb flavour" concept. For this, a set of 70 loins (Longissimus dorsi) from approximately seventy day-old Rasa Aragonesa male lambs were grilled and the aroma-active chemicals released during the grilling process were trapped and analyzed. Carbonyl compounds were derivatizated and determined by GC-NCI-MS, whereas other aromatic compounds were directly analyzed by GC-GC-MS. Odour activity values (OAVs) were calculated using their odour threshold values in air. Lamb flavour could be satisfactory explained by a partial least-squares model (74% explained variance in cross-validation) built by the OAVs of 32 aroma-active chemical compounds. The model demonstrates that the lamb flavour concept is the result of a complex balance. Its intensity critically and positively depends to the levels of volatile fatty acids and several dimethylpyrazines while is negatively influenced by the different alkenals and alkadienals. (E,E)-2,4-decadienal and (E)-2-nonenal showed top OAVs.

  10. Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

    DEFF Research Database (Denmark)

    Sørensen, Louise Marie; Gori, Klaus; Petersen, Mikael Agerlin

    2011-01-01

    produced sulphides, furanes and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy......A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography - mass spectrometry analysis. Yarrowia lipolytica CBS2075 primarily...

  11. Dietary phenolic compounds and vitamin e bioavailability

    OpenAIRE

    2004-01-01

    The human diet contains a vast number of dietary phenolic compounds of which vitamin E represents only one class. Vitamin E is a generic name for all substances exerting the biological functions of α-tocopherol. The two quantitatively most important E vitamers are α- and γ-tocopherol (α-T and γ-T). The fat soluble vitamin E is absorbed and transported in the circulation to the liver where α-T is preferentially re-secreted into the bloodstream while the other vitamers are degraded by cytochrom...

  12. Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt.

    Science.gov (United States)

    Akbaridoust, Ghazal; Plozza, Tim; Trenerry, V Craige; Wales, William J; Auldist, Martin J; Ajlouni, Said

    2015-08-01

    The influence of different pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt was studied. Pasture is the main source of nutrients for dairy cows in many parts of the world, including southeast Australia. Milk and milk products produced in these systems are known to contain a number of compounds with positive effects on human health. In the current study, 260 cows were fed supplementary grain and forage according to one of 3 different systems; Control (a traditional pasture based diet offered to the cows during milking and in paddock), PMR1 (a partial mixed ration which contained the same supplement as Control but was offered to the cows as a partial mixed ration on a feedpad), PMR 2 (a differently formulated partial mixed ration compared to Control and PMR1 which was offered to the cows on a feedpad). Most of the yoghurt fatty acids were influenced by feeding systems; however, those effects were minor on organic acids. The differences in feeding systems did not lead to the formation of different volatile organic flavour compounds in yoghurt. Yet, it did influence the relative abundance of these components.

  13. 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.

  14. Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for "Ugba" Production.

    Science.gov (United States)

    Nwokeleme, C O; Ugwuanyi, J Obeta

    2015-01-01

    Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phenols, 2 ketones, and one each of furan, amine, acid, thiophene, and lactone were identified. When Bacillus subtilis was used in pure culture, 30 compounds comprising 10 hydrocarbons, 8 esters, 3 alcohols, 2 amines, 2 sulfur compounds, and one of each of acid, aldehyde, phenol, ketone, and furan were identified. Sample fermented with B. megaterium produced 29 aroma compounds comprising 9 hydrocarbons, 10 esters, 2 nitrogenous compounds, 2 ketones, 3 alcohols, and one of each of lactone, aldehyde, furan, and amine. Methyl esters of various long chain fatty acids may be key aroma compounds, based on consistency and persistence. Qualitative or quantitative contribution of individual compounds may only be determined following flavour threshold analysis.

  15. Quantitation of tr-cinnamaldehyde, safrole and myristicin in cola-flavoured soft drinks to improve the assessment of their dietary exposure.

    Science.gov (United States)

    Raffo, Antonio; D'Aloise, Antonio; Magrì, Antonio L; Leclercq, Catherine

    2013-09-01

    Quantitation of tr-cinnamaldehyde, safrole and myristicin was carried out in 70 samples of cola-flavoured soft drinks purchased in eight European countries with the purpose of assessing the variability in the levels of these substances. Results indicated a limited variability in the content of the three substances: the ratio between the 90th and the 10th percentile concentration amounted to 21, 6 and 13 for tr-cinnamaldehyde, safrole and myristicin, respectively. The uncertainty in the assessment of dietary exposure to these substances due to the variability of their level in cola-flavoured drinks was low. Based on these analytical data and on refined food consumption data, estimates of exposure to safrole associated to cola drink consumption, along with Margin of Exposure (MOE) values, were obtained. For high consumers of cola-flavoured soft drinks in certain age groups, within some European countries, MOE values lower than 10,000 resulted, MOE values of 10,000 or higher having been stated by the EFSA as a quantitative criterion to identify low concern from a public health point of view and low priority for risk management actions. The lowest MOE values, from 1900 to 3000, were observed for children and teen agers in the United Kingdom and Ireland.

  16. Gain and loss of fruit flavour compounds produced by wild and cultivated strawberry species

    NARCIS (Netherlands)

    Aharoni, A.; Giri, A.P.; Verstappen, F.W.A.; Bertea, C.M.; Sevenier, R.E.; Sun, Z.; Jongsma, M.A.; Schwab, W.; Bouwmeester, H.J.

    2004-01-01

    The blends of flavor compounds produced by fruits serve as biological perfumes used to attract living creatures, including humans. They include hundreds of metabolites and vary in their characteristic fruit flavor composition. The molecular mechanisms by which fruit flavor and aroma compounds are ga

  17. Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds.

    Science.gov (United States)

    Romero-Guido, Cynthia; Belo, Isabel; Ta, Thi Minh Ngoc; Cao-Hoang, Lan; Alchihab, Mohamed; Gomes, Nelma; Thonart, Philippe; Teixeira, Jose A; Destain, Jacqueline; Waché, Yves

    2011-02-01

    The consumers' demand for natural flavour and fragrances rises. To be natural, compounds have to result from the extraction of natural materials and/or to be transformed by natural means such as the use of enzymes or whole cells. Fungi are able to transform some fatty acids into lactones that can thus be natural. Although some parts of this subject have been reviewed several times, the present article proposes to review the different pathways utilised, the metabolic engineering strategies and some current concerns on the reactor application of the transformation including scaling up data. The main enzymatic steps are hydroxylation and β-oxidation in the traditional way, and lactone desaturation or Baeyer-Villiger oxidation. Although the pathway to produce γ-decalactone is rather well known, metabolic engineering strategies may result in significant improvements in the productivity. For the production of other lactones, a key step is the hydroxylation of fatty acids. Beside the biotransformation, increasing the production of the various lactones requires from biotechnologists to solve two main problems which are the toxicity of lactones toward the producing cell and the aeration of the emulsified reactor as the biochemical pathway is very sensitive to the level of available oxygen. The strategies employed to resolve these problems will be presented.

  18. Molecular mechanisms for anti-aging by natural dietary compounds.

    Science.gov (United States)

    Pan, Min-Hsiung; Lai, Ching-Shu; Tsai, Mei-Ling; Wu, Jia-Ching; Ho, Chi-Tang

    2012-01-01

    Aging is defined as a normal decline in survival with advancing age; however, the recent researches have showed that physiological functions of the body change during the aging process. Majority of the changes are often subject to a higher risk of developing diseases, such as cardiovascular disease, type II diabetes, Alzheimer's disease, Parkinson's disease, as well as the dysregulated immune and inflammatory disorders. Aging process is controlled by a complicated and precise signaling network that involved in energy homeostasis, cellular metabolism and stress resistance. Over the past few decades, research in natural dietary compounds by various organism and animal models provides a new strategy for anti-aging. Natural dietary compounds act through a variety mechanisms to extend lifespan and prevent age-related diseases. This review summarizes the current understanding on signaling pathways of aging and knowledge and underlying mechanism of natural dietary compounds that provide potential application on anti-aging and improve heath in human.

  19. 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.

  20. Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE-GC-MS and Enantiomeric Composition of Chiral Compounds by MDGC-MS.

    Science.gov (United States)

    Hong, Joon Ho; Khan, Naeem; Jamila, Nargis; Hong, Young Shin; Nho, Eun Yeong; Choi, Ji Yeon; Lee, Cheong Mi; Kim, Kyong Su

    2017-09-01

    Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of the enantiomeric ratios of chiral compounds in fruits has been applied as an effective indicator of adulteration by the addition of synthetic compounds or natural components of different botanical origin. To analyse the volatile flavour compounds of Citrus junos Sieb. ex Tanaka (yuzu), Citrus limon BURM. f. (lemon) and Citrus aurantifolia Christm. Swingle (lime), and determine the enantiomeric ratios of their chiral compounds for discrimination and authentication of extracted oils. Volatile flavour compounds of the fruits of the three Citrus species were extracted by simultaneous distillation extraction and analysed by gas chromatography-mass spectrometry. The enantiomeric composition (ee%) of chiral camphene, sabinene, limonene and β-phellandrene was analysed by heart-cutting multidimensional gas chromatography-mass spectrometry. Sixty-seven (C. junos), 77 (C. limon) and 110 (C. aurantifolia) volatile compounds were identified with limonene, γ-terpinene and linalool as the major compounds. Stereochemical analysis (ee%) revealed 1S,4R-(-) camphene (94.74, 98.67, 98.82), R-(+)-limonene (90.53, 92.97, 99.85) and S-(+)-β-phellandrene (98.69, 97.15, 92.13) in oil samples from all three species; R-(+)-sabinene (88.08) in C. junos; and S-(-)-sabinene (81.99, 79.74) in C. limon and C. aurantifolia, respectively. The enantiomeric composition and excess ratios of the chiral compounds could be used as reliable indicators of genuineness and quality assurance of the oils derived from the Citrus fruit species. Copyright © 2017 John Wiley & Sons, Ltd. Copyright © 2017 John Wiley & Sons, Ltd.

  1. 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.

  2. Flavour-active wine yeasts.

    Science.gov (United States)

    Cordente, Antonio G; Curtin, Christopher D; Varela, Cristian; Pretorius, Isak S

    2012-11-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of 'flavour phenotypes' that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.

  3. Protection by dietary compounds against mutation in a transgenic rodent.

    Science.gov (United States)

    de Boer, J G

    2001-11-01

    One of the most relevant biomarkers of genotoxicity and, potentially, carcinogenesis is the occurrence of mutations. Data indicate that carcinogens are highly specific with regard to their target tissue in inducing both tumors and mutations. This specificity may reflect the dependence on tissue-specific metabolic activation, the organ-specific environment or both. Ideally, therefore, mutation should be determined in a real animal rather than in a cell culture system. The lacI transgenic rodent model provides such a system. We have used this model to investigate tissue, species and sex specificity of mutation induced by selected dietary carcinogens and to examine how some compounds may alter the induction of mutation. We have studied mutation using several chemicals, including the dietary heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), the environmentally important aromatic hydrocarbon benzo[a]pyrene and the food contaminant aflatoxin B1. We have shown that the mutagenic potency of these chemicals can be modulated by other dietary compounds, including green tea and conjugated linoleic acid, and the dioxin 2,3,7,8-tetrachlorodibenzo[b,e][1,4]dioxin (TCDD). These results demonstrate that the lacI transgenic rodent is a useful model for the study of chemoprevention in vivo.

  4. Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel.

    Science.gov (United States)

    Rius, M Angels; Hortós, M; García-Regueiro, Jose Antonio

    2005-12-01

    Dynamic Head Space methodology was applied to evaluate the possible contribution of some volatile compounds to the development of boar taint in pig backfat samples with low concentrations of skatole and androstenone, but which had previously been classified as tainted by a trained test panel. Volatile compounds were collected in a trap of graphited charcoal and analysed by GC-MS in Scan mode. Aldehydes and short chain fatty acids, compounds that play a significant role in the development of undesirable aromas in food products, were the main classes of compounds identified in this study, although the possible contribution of other compounds that were detected in a minor proportion - such as alcohols and ketones - was evaluated. Styrene and 1,4-dichlorobenzene, compounds that may have come from an external contamination, showed a high concentration in the samples classified with boar taint, so these compounds could have been responsible for the development of some off-flavours in the fat samples studied in this work. In the same study, skatole and androstenone were also determined by normal phase HPLC and GCMS, respectively.

  5. 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 amou

  6. 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

  7. 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

  8. Effect of Dietary Bioactive Compounds on Mitochondrial and Metabolic Flexibility

    Directory of Open Access Journals (Sweden)

    Jose C. E. Serrano

    2016-03-01

    Full Text Available Metabolic flexibility is the capacity of an organism to adequately respond to changes in the environment, such as nutritional input, energetic demand, etc. An important player in the capacity of adaptation through different stages of metabolic demands is the mitochondrion. In this context, mitochondrial dysfunction has been attributed to be the onset and center of many chronic diseases, which are denoted by an inability to adapt fuel preferences and induce mitochondrial morphological changes to respond to metabolic demands, such as mitochondrial number, structure and function. Several nutritional interventions have shown the capacity to induce changes in mitochondrial biogenesis/degradation, oxidative phosphorylation efficiency, mitochondrial membrane composition, electron transfer chain capacity, etc., in metabolic inflexibility states that may open new target options and mechanisms of action of bioactive compounds for the treatment of metabolic diseases. This review is focused in three well-recognized food bioactive compounds that modulate insulin sensitivity, polyphenols, ω-3 fatty acids and dietary fiber, by several mechanism of action, like caloric restriction properties and inflammatory environment modulation, both closely related to mitochondrial function and dynamics.

  9. On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East

    NARCIS (Netherlands)

    Soedarmo Moeljohardjo, D.

    1972-01-01

    The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described. 138 volatile compounds, which included 16 hydrocarbons, 7 alcohols,

  10. On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East

    NARCIS (Netherlands)

    Soedarmo Moeljohardjo, D.

    1972-01-01

    The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described. 138 volatile compounds, which included 16 hydrocarbons, 7

  11. Overview of existing European food consumption databases: critical aspects in relation to their use for the assessment of dietary exposure to additives, flavourings and residues of food contact materials.

    Science.gov (United States)

    Le Donne, Cinzia; Piccinelli, Raffaela; Sette, Stefania; Leclercq, Catherine

    2011-03-01

    A critical analysis of existing food consumption databases was performed with particular regard for their current and potential use for the assessment of dietary exposure to additives, flavourings and residues of food contact materials. Within the European Food Consumption Validation project (EFCOVAL), a questionnaire on critical aspects of such datasets was developed and administered to researchers responsible for the collection/analysis of national food consumption data in European countries. Information collected was complemented through a review of the literature and of grey publications in order to provide an inventory of the main food consumption surveys performed in Europe from 1994 to 2007, for a total of 23 countries and 37 surveys. It appeared that existing European food consumption surveys have as a main objective the assessment of nutrient intake in the population. On the other hand, most of the databases were shown to be used also for the purpose of dietary exposure assessment.

  12. OFF-FLAVOURS IN MILK AND MILK PRODUCTS

    Directory of Open Access Journals (Sweden)

    Oğuz GÜRSOY

    2003-01-01

    Full Text Available Flavour is the main factor determining the purchase of food and it also effects to consumer preferences. Therefore, flavour problems usually come to light as a result of consumers' complaints, and flavour defects in food are a major cause of consumer rejection of the food product including milk and milk products. Flavour and off-flavour in milk and milk products have been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor flavour development, flavour and off-flavour compounds in many dairy product have now been investigated. The chemicals responsible for unacceptable flavours in milk and milk products can originate incidental contamination from environmental sources, from animal feeding, from chemical reactions occuring within the food material itself and from other sources. The objectives of this paper comprise, after definitions, summarizing the possible sources and specific compounds of off-flavours, and discussing different approaches for off-flavour concept in milk and dairy products.

  13. Could gestational diabetes mellitus be managed through dietary bioactive compounds? Current knowledge and future perspectives

    National Research Council Canada - National Science Library

    Santangelo, Carmela; Zicari, Alessandra; Mandosi, Elisabetta; Scazzocchio, Beatrice; Mari, Emanuela; Morano, Susanna; Masella, Roberta

    2016-01-01

    ... and metabolic disorders. In this review, we discuss the latest data concerning the effects of dietary bioactive compounds such as polyphenols and PUFA on the molecular mechanisms regulating glucose homoeostasis...

  14. Implications of cancer stem cell theory for cancer chemoprevention by natural dietary compounds.

    Science.gov (United States)

    Li, Yanyan; Wicha, Max S; Schwartz, Steven J; Sun, Duxin

    2011-09-01

    The emergence of cancer stem cell theory has profound implications for cancer chemoprevention and therapy. Cancer stem cells give rise to the tumor bulk through continuous self-renewal and differentiation. Understanding the mechanisms that regulate self-renewal is of greatest importance for discovery of anticancer drugs targeting cancer stem cells. Naturally occurring dietary compounds have received increasing attention in cancer chemoprevention. The anticancer effects of many dietary components have been reported for both in vitro and in vivo studies. Recently, a number of studies have found that several dietary compounds can directly or indirectly affect cancer stem cell self-renewal pathways. Herein we review the current knowledge of most common natural dietary compounds for their impact on self-renewal pathways and potential effect against cancer stem cells. Three pathways (Wnt/β-catenin, Hedgehog and Notch) are summarized for their functions in self-renewal of cancer stem cells. The dietary compounds, including curcumin, sulforaphane, soy isoflavone, epigallocatechin-3-gallate, resveratrol, lycopene, piperine and vitamin D(3), are discussed for their direct or indirect effect on these self-renewal pathways. Curcumin and piperine have been demonstrated to target breast cancer stem cells. Sulforaphane has been reported to inhibit pancreatic tumor-initiating cells and breast cancer stem cells. These studies provide a basis for preclinical and clinical evaluation of dietary compounds for chemoprevention of cancer stem cells. This may enable us to discover more preventive strategies for cancer management by reducing cancer resistance and recurrence and improving patient survival.

  15. Flavoured Soft Leptogenesis

    CERN Document Server

    Fong, Chee Sheng

    2008-01-01

    We study the impact of flavour in ``soft leptogenesis'' (leptogenesis induced by soft supersymmetry breaking terms). We address the question of how flavour effects can affect the region of parameters in which successful soft leptogenesis induced by CP violation in the right-handed sneutrino mixing is possible. We find that for decays which occur in the intermediate to strong washout regimes for all flavours, the produced total $B-L$ asymmetry can be up to a factor ${\\cal O}(30)$ larger than the one predicted with flavour effects being neglected. This enhancement, permits slightly larger values of the required lepton violating soft bilinear term.

  16. Dietary fibers as immunoregulatory compounds in health and disease

    DEFF Research Database (Denmark)

    Wismar, René; Brix, Susanne; Frøkiær, Hanne

    2010-01-01

    Many nonstarch polysaccharides (NSPs) classified as dietary fibers have been reported to possess immunoregulatory properties. The fibers reported to activate or by other means modulate immune responses originate from both plant, fungal, and microbial sources and constitute highly distinct...... structures. In order to enhance our understanding of factors important for the immunoregulatory activities, this article addresses the importance of chemical structure, origin, and purity of fibers for their capacity to interact with key regulatory immune cells. Furthermore, we assess bioavailability...

  17. 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...... 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....

  18. 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.

  19. 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

  20. 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.

  1. Inclusive Flavour Tagging Algorithm

    Science.gov (United States)

    Likhomanenko, Tatiana; Derkach, Denis; Rogozhnikov, Alex

    2016-10-01

    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.

  2. An update on dietary phenolic compounds in the prevention and management of rheumatoid arthritis.

    Science.gov (United States)

    Rosillo, María Angeles; Alarcón-de-la-Lastra, Catalina; Sánchez-Hidalgo, Marina

    2016-07-13

    Certain nutritional components influence the cellular metabolism and interfere in the pathological inflammatory process, so that they may act as a coadjuvant in the treatment of many chronic inflammatory diseases, including rheumatoid arthritis (RA). Particularly, a wide range of evidence has demonstrated the beneficial roles of dietary phenolic compounds in RA because of their ability to modulate pro-oxidant and pro-inflammatory pathways reducing the onset of arthritic disease progression. These natural phenolic compounds can modulate both the action and the production of inflammatory mediators either directly or indirectly by modulating the action of other molecules involved in RA pathology. Subsequently, the purpose of this article is to review the main in vitro and in vivo studies in RA, which have documented interesting insights into the antioxidant, anti-inflammatory, and immunomodulatory properties of dietary phenolic compounds focusing on their molecular action mechanisms involved in RA. The observations reported above are promising and suggest that the dietary phenolic compounds may influence the course of RA, ameliorating the RA symptoms and downregulating the inflammation at the molecular level; however, most of the studies conducted to date have been preclinical. Thus, future studies should therefore focus more on understanding the efficacy of these phenolic compounds in humans and bringing them to the forefront of the treatment of chronic human diseases.

  3. Chemopreventive effect of natural dietary compounds on xenobiotic-induced toxicity

    Directory of Open Access Journals (Sweden)

    Jia-Ching Wu

    2017-01-01

    Full Text Available Contaminants (or pollutants that affect human health have become an important issue, spawning a myriad of studies on how to prevent harmful contaminant-induced effects. Recently, a variety of biological functions of natural dietary compounds derived from consumed foods and plants have been demonstrated in a number of studies. Natural dietary compounds exhibited several beneficial effects for the prevention of disease and the inhibition of chemically-induced carcinogenesis. Contaminant-induced toxicity and carcinogenesis are mostly attributed to the mutagenic activity of reactive metabolites and the disruption of normal biological functions. Therefore, the metabolic regulation of hazardous chemicals is key to reducing contaminant-induced adverse health effects. Moreover, promoting contaminant excretion from the body through Phase I and II metabolizing enzymes is also a useful strategy for reducing contaminant-induced toxicity. This review focuses on summarizing the natural dietary compounds derived from common dietary foods and plants and their possible mechanisms of action in the prevention/suppression of contaminant-induced toxicity.

  4. Flavour physics and CP violation

    CERN Document Server

    Nir, Y

    2010-01-01

    This is a written version of a series of lectures aimed at graduate students in particle theory/string theory/particle experiment familiar with the basics of the Standard Model. We explain the many reasons for the interest in flavour physics. We describe flavour physics and the related CP violation within the Standard Model, and explain how the B-factories proved that the Kobayashi- Maskawa mechanism dominates the CP violation that is observed in meson decays. We explain the implications of flavour physics for new physics. We emphasize the “new physics flavour puzzle”. As an explicit example, we explain how the recent measurements ofD0−D 0 mixing constrain the supersymmetric flavour structure. We explain how the ATLAS and CMS experiments can solve the new physics flavour puzzle and perhaps shed light on the standard model flavour puzzle. Finally, we describe various interpretations of the neutrino flavour data and their impact on flavour models.

  5. 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

    The beverage industry has long revolved around sugar reduction as a response to heightened calorie and health awareness. More recently dietary fibre has also garnered attention to meet the consumer's demands for low calorie and yet more satiating food and beverages. From a health perspective...

  6. Could gestational diabetes mellitus be managed through dietary bioactive compounds? Current knowledge and future perspectives.

    Science.gov (United States)

    Santangelo, Carmela; Zicari, Alessandra; Mandosi, Elisabetta; Scazzocchio, Beatrice; Mari, Emanuela; Morano, Susanna; Masella, Roberta

    2016-04-14

    Gestational diabetes mellitus (GDM) is a serious problem growing worldwide that needs to be addressed with urgency in consideration of the resulting severe complications for both mother and fetus. Growing evidence indicates that a healthy diet rich in fruit, vegetables, nuts, extra-virgin olive oil and fish has beneficial effects in both the prevention and management of several human diseases and metabolic disorders. In this review, we discuss the latest data concerning the effects of dietary bioactive compounds such as polyphenols and PUFA on the molecular mechanisms regulating glucose homoeostasis. Several studies, mostly based on in vitro and animal models, indicate that dietary polyphenols, mainly flavonoids, positively modulate the insulin signalling pathway by attenuating hyperglycaemia and insulin resistance, reducing inflammatory adipokines, and modifying microRNA (miRNA) profiles. Very few data about the influence of dietary exposure on GDM outcomes are available, although this approach deserves careful consideration. Further investigation, which includes exploring the 'omics' world, is needed to better understand the complex interaction between dietary compounds and GDM.

  7. Promising Potential of Dietary (Poly)Phenolic Compounds in the Prevention and Treatment of Diabetes Mellitus.

    Science.gov (United States)

    Dias, Tania R; Alves, Marco G; Casal, Susana; Oliveira, Pedro F; Silva, Branca M

    2017-01-01

    The incidence of diabetes mellitus (DM) is reaching alarming proportions worldwide, particularly because it is increasingly affecting younger people. This reflects the sedentary lifestyle and inappropriate dietary habits, especially due to the advent of processed foods in modern societies. Thus, unsurprisingly, the first medical recommendation to patients with clinically evident DM is the alteration in their eating behaviour, particularly regarding carbohydrates and total energy intake. Despite individual and cultural preferences, human diet makes available a large amount of phytochemicals with therapeutic potential. Phenolic compounds are the most abundant class of phytochemicals in edible plants, fruits and beverages. These compounds have strong antioxidant and anti-inflammatory activities that have been associated with specific features of their chemical structure. Among others, such properties make them promising antidiabetic agents and several mechanisms of action have already been proposed. Herein, we discuss the recent findings on the potential of dietary phenolic compounds for the prevention and/or treatment of (pre)diabetes, and associated complications. A broad range of studies supports the innate potential of phenolic compounds to protect against DM-associated deleterious effects. Their antidiabetic activity has been demonstrated by: i) regulation of carbohydrate metabolism; ii) improvement of glucose uptake; iii) protection of pancreatic β-cells; iv) enhancement of insulin action and v) regulation of crucial signalling pathways to cell homeostasis. Dietary phenolic compounds constitute an easy, safe and cost-effective way to combat the worrying scenario of DM. The interesting particularities of phenolic compounds reinforce the implementation of a (poly)phenolic-rich nutritional regime, not only for (pre)diabetic patients, but also for non-diabetic people. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  8. The role dietary of bioactive compounds on the regulation of histone acetylases and deacetylases: a review.

    Science.gov (United States)

    Vahid, F; Zand, H; Nosrat-Mirshekarlou, E; Najafi, R; Hekmatdoost, A

    2015-05-10

    Nutrigenomics is an area of epigenomics that explores and defines the rapidly evolving field of diet-genome interactions. Lifestyle and diet can significantly influence epigenetic mechanisms, which cause heritable changes in gene expression without changes in DNA sequence. Nutrient-dependent epigenetic variations can significantly affect genome stability, mRNA and protein expression, and metabolic changes, which in turn influence food absorption and the activity of its constituents. Dietary bioactive compounds can affect epigenetic alterations, which are accumulated over time and are shown to be involved in the pathogenesis of age-related diseases such as diabetes, cancer, and cardiovascular disease. Histone acetylation is an epigenetic modification mediated by histone acetyl transferases (HATs) and histone deacetylases (HDACs) critically involved in regulating affinity binding between the histones and DNA backbone. The HDAC-mediated increase in histone affinity to DNA causes DNA condensation, preventing transcription, whereas HAT-acetylated chromatin is transcriptionally active. HDAC and HAT activities are reported to be associated with signal transduction, cell growth and death, as well as with the pathogenesis of various diseases. The aim of this review was to evaluate the role of diet and dietary bioactive compounds on the regulation of HATs and HDACs in epigenetic diseases. Dietary bioactive compounds such as genistein, phenylisothiocyanate, curcumin, resveratrol, indole-3-carbinol, and epigallocatechin-3-gallate can regulate HDAC and HAT activities and acetylation of histones and non-histone chromatin proteins, and their health benefits are thought to be attributed to these epigenetic mechanisms. The intake of dietary compounds that regulate epigenetic modifications can provide significant health effects and may prevent various pathological processes involved in the development of cancer and other life-threatening diseases. Copyright © 2015 Elsevier B.V. All

  9. Bioactive compounds in soluble cocoa products; polyphenols, dietary fibre and methylxanthines

    OpenAIRE

    Gómez Juaristi, Miren; Martínez López, Sara; Sarriá, Beatriz; Permanyer, Jon; Mateos, Raquel; Bravo, Laura

    2013-01-01

    Cocoa powder is a highly consumed food product that may confer health benefits such as cardiovascular protection [1], antitumor and antioxidant effects [2]. These health benefits have been widely attributed to its phenolic composition and dietary fibre content [3]. Other bioactive compounds naturally present in cocoa are methylxanthines, alkaloids that induce modulation of the central nervous system. In response to cocoa consumers' demands, the food industry produces new cocoa products aimed ...

  10. Effects of hunger state on flavour pleasantness conditioning at home: flavour-nutrient learning vs. flavour-flavour learning.

    Science.gov (United States)

    Mobini, Sirous; Chambers, Lucy C; Yeomans, Martin R

    2007-01-01

    This study examined acquired liking of flavour preferences through flavour-flavour and flavour-nutrient learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened ( 3% sucrose, 40 kcal), artificially sweetened (3% sucrose 40 kcal plus artificial sweeteners ASPARTAME) and sucrose-sweetened (SUCROSE: 9.9% sugar, 132 kcal). The test drink was an uncarbonated peach-flavoured iced tea served in visually identical drink cans (330 ml). Participants preselected as "sweet likers" evaluated the minimally sweetened flavoured drink (conditioned stimulus, CS) in the same state (hungry or sated) in which they consumed the test drink at home. Overall, liking for the CS flavour increased in participants who consumed the SUCROSE drink, however, this increase in liking was significantly larger when tested and trained hungry than sated, consistent with a flavour-nutrient model. Overall increases in pleasantness for the CS flavour in participants who consumed the SUCROSE drink when sated or the ASPARTAME drink independent of hunger state, suggest that flavour-flavour learning also occurred. These results are discussed in light of current learning models of flavour preference.

  11. Effect of Dietary Protein Levels on Composition of Odorous Compounds and Bacterial Ecology in Pig Manure

    Directory of Open Access Journals (Sweden)

    Sungback Cho

    2015-09-01

    Full Text Available This study was performed to investigate the effect of different levels of dietary crude protein (CP on composition of odorous compounds and bacterial communities in pig manure. A total of 48 male pigs (average initial body weight 45 kg fed diets containing three levels of dietary CP (20%, 17.5%, and 15% and their slurry samples were collected from the pits under the floor every week for one month. Changes in composition of odorous compounds and bacterial communities were analyzed by gas chromatography and 454 FLX titanium pyrosequencing systems, respectively. Levels of phenols, indoles, short chain fatty acid and branched chain fatty acid were lowest (p<0.05 in CP 15% group among three CP levels. Relative abundance of Bacteroidetes phylum and bacterial genera including Leuconostoc, Bacillus, Atopostipes, Peptonphilus, Ruminococcaceae_uc, Bacteroides, and Pseudomonas was lower (p<0.05 in CP 15% than in CP 20% group. There was a positive correlation (p<0.05 between odorous compounds and bacterial genera: phenol, indole, iso-butyric acid, and iso-valeric acid with Atopostipes, p-cresol and skatole with Bacteroides, acetic acid and butyric acid with AM982595_g of Porphyromonadaceae family, and propionic acid with Tissierella. Taken together, administration of 15% CP showed less production of odorous compounds than 20% CP group and this result might be associated with the changes in bacterial communities especially whose roles in protein metabolism.

  12. LHCb flavour tagging performance

    CERN Document Server

    Calvi, M; Musy, M

    2003-01-01

    In CP violation measurements, the most accurate determination of the B flavour of neutral and charged B-mesons is necessary. In this note we summarize the tagging performances for the LHCb experiment, using different approaches and studying different decay channels.

  13. Alcohol-flavoured tobacco products.

    Science.gov (United States)

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

    2017-06-07

    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) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  14. Effect of Dietary Protein Levels on Composition of Odorous Compounds and Bacterial Ecology in Pig Manure

    Science.gov (United States)

    Cho, Sungback; Hwang, Okhwa; Park, Sungkwon

    2015-01-01

    This study was performed to investigate the effect of different levels of dietary crude protein (CP) on composition of odorous compounds and bacterial communities in pig manure. A total of 48 male pigs (average initial body weight 45 kg) fed diets containing three levels of dietary CP (20%, 17.5%, and 15%) and their slurry samples were collected from the pits under the floor every week for one month. Changes in composition of odorous compounds and bacterial communities were analyzed by gas chromatography and 454 FLX titanium pyrosequencing systems, respectively. Levels of phenols, indoles, short chain fatty acid and branched chain fatty acid were lowest (pacid, and iso-valeric acid with Atopostipes, p-cresol and skatole with Bacteroides, acetic acid and butyric acid with AM982595_g of Porphyromonadaceae family, and propionic acid with Tissierella. Taken together, administration of 15% CP showed less production of odorous compounds than 20% CP group and this result might be associated with the changes in bacterial communities especially whose roles in protein metabolism. PMID:26194219

  15. Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan-substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 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 furth...

  16. Future flavour physics experiments

    Science.gov (United States)

    2015-01-01

    The current status of flavour physics and the prospects for present and future experiments will be reviewed. Measurements in B‐physics, in which sensitive probes of new physics are the CKM angle γ, the Bs mixing phase ϕs, and the branching ratios of the rare decays B(s)0→μ+μ− , will be highlighted. Topics in charm and kaon physics, in which the measurements of ACP and the branching ratios of the rare decays K→πνν¯ are key measurements, will be discussed. Finally the complementarity of the future heavy flavour experiments, the LHCb upgrade and Belle‐II, will be summarised. PMID:26877543

  17. Top-Flavoured Dark Matter in Dark Minimal Flavour Violation

    OpenAIRE

    Blanke, Monika; Kast, Simon

    2017-01-01

    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 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 consid...

  18. Charged-Lepton Flavour Physics

    OpenAIRE

    Hoecker, Andreas

    2012-01-01

    This writeup of a talk at the 2011 Lepton-Photon symposium in Mumbai, India, summarises recent results in the charged-lepton flavour sector. I review searches for charged-lepton flavour violation, lepton electric dipole moments and flavour-conserving CP violation. I also discuss recent progress in tau-lepton physics and in the Standard Model prediction of the muon anomalous magnetic moment.

  19. Charged-lepton flavour physics

    Indian Academy of Sciences (India)

    Andreas Hoecker

    2012-11-01

    This write-up on a talk at the 2011 Lepton–Photon symposium in Mumbai, India, summarizes recent results in the charged-lepton flavour sector. Searches for charged-lepton flavour violation, lepton electric dipole moments and flavour-conserving CP violation are reviewed here. Recent progress in -lepton physics and in the Standard Model prediction of the muon anomalous magnetic moment is also discussed.

  20. 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.

  1. Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds

    OpenAIRE

    Agnieszka Filipiak-Florkiewicz; Adam Florkiewicz; Ewa Cieślik; Maria Walczycka; Joanna Kapusta-Duch; Teresa Leszczyńska

    2012-01-01

    Background. Dry legumes seeds are food of high nutrient density. Besides the biologically precious protein they contain essential unsaturated fatty acids, vitamins of group B, dietary fiber and antioxidants. The aim of the research was to assess the influence of different soaking and cooking methods on dietary fiber and phe- nolic compounds content, as well as antioxidative activity of selected legumes’seeds. Material and methods. The experimental material was dry kidney bean origin...

  2. Cherry-flavoured electronic cigarettes expose users to the inhalation irritant, benzaldehyde.

    Science.gov (United States)

    Kosmider, Leon; Sobczak, Andrzej; Prokopowicz, Adam; Kurek, Jolanta; Zaciera, Marzena; Knysak, Jakub; Smith, Danielle; Goniewicz, Maciej L

    2016-04-01

    Many non-cigarette tobacco products, including e-cigarettes, contain various flavourings, such as fruit flavours. Although many flavourings used in e-cigarettes are generally recognised as safe when used in food products, concerns have been raised about the potential inhalation toxicity of these chemicals. Benzaldehyde, which is a key ingredient in natural fruit flavours, has been shown to cause irritation of respiratory airways in animal and occupational exposure studies. Given the potential inhalation toxicity of this compound, we measured benzaldehyde in aerosol generated in a laboratory setting from flavoured e-cigarettes purchased online and detected benzaldehyde in 108 out of 145 products. The highest levels of benzaldehyde were detected in cherry-flavoured products. The benzaldehyde doses inhaled with 30 puffs from flavoured e-cigarettes were often higher than doses inhaled from a conventional cigarette. Levels in cherry-flavoured products were >1000 times lower than doses inhaled in the workplace. While e-cigarettes seem to be a promising harm reduction tool for smokers, findings indicate that using these products could result in repeated inhalation of benzaldehyde, with long-term users risking regular exposure to the substance. Given the uncertainty surrounding adverse health effects stemming from long-term inhalation of flavouring ingredients such as benzaldehyde, clinicians need to be aware of this emerging risk and ask their patients about use of flavoured e-cigarettes.

  3. Flavour Physics and CP Violation

    CERN Document Server

    Pich, Antonio

    2013-06-27

    An introductory overview of the Standard Model description of flavour is presented. The main emphasis is put on present tests of the quark-mixing matrix structure and the phenomenological determination of its parameters. Special attention is given to the experimental evidences of CP violation and their important role in our understanding of flavour dynamics.

  4. 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...... (FGE.300Rev1) using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to a re-evaluation of the flavouring substance, cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide [FL-no: 16.115], as a 90-day dietary study in rats has become available...

  5. Protein-flavour interactions in relation to development of novel protein foods

    NARCIS (Netherlands)

    Heng, L.; Koningsveld, van G.A.; Gruppen, H.; Boekel, van M.A.J.S.; Vincken, J.P.; Roozen, J.P.; Voragen, A.G.J.

    2004-01-01

    Proteins are known to interact with relatively small molecules such as flavour compounds and saponins, and may thus influence the taste perception of food. In this study, the interactions of flavour volatiles with pea proteins, and the effects of heat on these interactions were investigated. The pre

  6. Additive effects of flavour-caffeine and flavour-flavour pairings on liking for the smell and flavour of a novel drink.

    Science.gov (United States)

    Yeomans, Martin R; Mobini, Sirous; Chambers, Lucy

    2007-12-05

    Previous research has established that caffeine consumption can reinforce changes in liking for caffeine-paired flavours, while pairing a novel flavour with a liked or dislike taste can also result in enduring changes in liking for the flavour. The present study examined how these two forms of flavour-learning interact. 72 habitual caffeine consumers who liked sweet tastes rated the odour and flavour of a novel tea drink before and after four training sessions where the flavour was paired with either 100 mg caffeine or placebo in one of three flavour contexts: added sweetness (aspartame), bitterness (quinine) or control. The liking for both the odour and flavour of the tea increased after pairing with caffeine regardless of flavour context, while pairing with bitterness reduced flavour liking regardless of the presence of caffeine. Pairing with quinine increased the rated bitterness of the tea odour, and reduced the rated sweetness of the tea flavour, post-training, independent of effects of caffeine. These data suggest that flavour-caffeine and flavour-flavour associations have additive effects on drink liking, while confirming that flavour-flavour associations can alter the immediate sensory experience of a flavour alone.

  7. Infant dietary exposure to dioxins and dioxin-like compounds in Greece.

    Science.gov (United States)

    Costopoulou, Danae; Vassiliadou, Irene; Leondiadis, Leondios

    2013-09-01

    The dietary exposure of infants to polychlorinated dibenzo dioxins and furans (PCDD/Fs) and dioxin like polychlorinated biphenyls (dl-PCBs) is an issue of great social impact. We investigated for the first time the dietary intake of these compounds in infants living in Greece. We included in our study two age groups: 0-6 months, when infants are fed exclusively by human milk and/or formula milk, and 6 to 12 months, when solid food is introduced to nutrition. We took into consideration analytical results for PCDD/Fs and dl-PCBs concentrations in the most popular infant formulae in the Greek market, previous data for mother milk concentrations of PCDD/Fs and dl-PCBs from Greece, and finally analytical data for fat-containing food products from the Greek market. In the first study group, it was found than in infants exclusively fed by breast milk, the calculated sum of PCDD/Fs and dioxin-like PCBs (60.3-80.4 TEQ pg/kg body weight) was significantly higher than that of infants that consume a combination of human milk and formula (31.2-41.6 TEQ pg/kg body weight). In the second study group, separate daily intake estimations were performed for babies receiving human milk (estimated total daily intake 19.76-24.95 TEQ pg/kg body weight) and formula milk (estimated total daily intake 1.60-2.24 TEQ pg/kg body weight). The risks of this exposure should not be overestimated because nursing is restricted to a limited period of human life and besides, the potential consumption of higher levels of dioxin-like compounds is fully compensated by the significant benefits of breast-feeding. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Food contact materials, flavouring substances and smoke flavourings

    Directory of Open Access Journals (Sweden)

    Engel K-H

    2012-10-01

    Full Text Available

    The EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC Panel and the subsequent Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel have undertaken evaluations of the safety of flavourings (both chemically defined substances and mixtures such as smoke flavourings and food contact materials (FCM, as well as assessments on other substances used in food. The major progress in methodologies for the evaluation of the safety of these substances is highlighted in this article. By December 2011, scientific opinions had been adopted for 247 substances for food contact materials, mainly plastics. Adoption of a series of opinions on active and/or intelligent packaging substances and on recycling processes of plastics is planned between July 2012 and December 2013. Panel opinions, EFSA statements/reports and guidance documents were published on specific issues and on substances for which there was an urgent request for safety evaluation (for example isopropylthioxanthone (ITX, bisphenol A (BPA, phthalates, epoxidised soybean oil (ESBO, benzophenone and 4-methylbenzophenone. By 2009, the AFC and CEF Panels had completed the safety review of 2 067 flavourings substances used in the EU. Additional data, which were requested for 404 substances, are currently under evaluation or have been generated. Eleven smoke flavourings have been evaluated, and the CEF Panel has prepared a guidance document on the future data required for the evaluation of flavourings.

  9. SPME-GC-MS对菜籽毛油和精炼菜籽油挥发性风味成分的分析%Analysis of volatile flavour compounds in crude rapeseed oil and refined rapeseed oil by SPME-GC-MS

    Institute of Scientific and Technical Information of China (English)

    谢婧; 徐俐; 吴浪; 夏晓峰

    2012-01-01

    以菜籽毛油和精炼菜籽油为原料,采用固相微萃取(SPME)装置顶空取样,用气相色谱-质谱法(GC-MS)对挥发性风味成分进行鉴定.结果表明:菜籽毛油的主要挥发性风味成分为硫甙降解产物、氧化挥发物(醛、醇、酮等)及杂环类物质,其中硫甙降解产物以2-甲代-1-丙烯基-氰、4-甲硫基-丁腈、3-苯基丙腈及4-异硫氰基-1-丁烯为主,氧化挥发物以1,5-己二烯-3-醇和反-2-反-4-癸二烯醛为主要成分,杂环类物质则以吡嗪类化合物为主;精炼菜籽油的挥发性风味成分主要为氧化挥发物,以反-2-反-4-庚二烯醛、反-2-反-4-癸二烯醛、反-2-癸烯醛为主,其菜籽油特征性风味不足,主要源于精炼过程中硫甙降解产物及杂环类芳香物质的减少.%The volatile flavour compounds in crude rapeseed oil and refined rapeseed oil were analyzed by gas chromatography - mass spectrometry ( GC - MS) . The oil samples were extracted by solid - phase mi-croextraction( SPME) method. The results showed that main volatile flavour compounds in crude rapeseed oil were degraded glucosinolate products, oxidation volatile compounds and heterocyclic compounds. The main degraded glucosinolate products involved methallyl cyanide, 4 - ( methylthio) - butanenitrile, 3 -phenyl propionitrile and 4 - isothiocyanato - 1 - butene. The main oxidation volatile compounds involved 1 ,5 -hexadien -3 - ol and (E,E) -2,4- decadienal. Pyrazine compounds were the main heterocyclic compounds. As well as the main volatile flavour compounds in refined rapeseed oil were oxidation vola-tiles ((E,E) -2,4- heptadienal ,(E,E) -2,4- decadienal and ( E ) - 2 - decenal) . Refined rapeseed oil was lack of typical volatile flavour compounds because of the decrease of degraded glucosinolate products and heterocyclic compounds.

  10. Non-minimally flavour violating dark matter

    CERN Document Server

    Blanke, Monika

    2015-01-01

    Flavour symmetries provide an appealing mechanism to stabilize the dark matter particle. I present a simple model of quark flavoured dark matter that goes beyond the framework of minimal flavour violation. I discuss the phenomenological implications for direct and indirect dark matter detection experiments, high energy collider searches as well as flavour violating precision data.

  11. Flavour physics at LHCb

    Directory of Open Access Journals (Sweden)

    Adeva B.

    2016-01-01

    Full Text Available Some selected results of the LHCb experiment, running at the LHC with ppcollisions at 7 TeV and 8 TeV, are reported here, after operation with a total integratedluminosity of 3.0 fb−1 (Run 1. We focus on the most recent analyses on flavour physics,that include measurements of the CKM invariant phases γ and β, precision determination of the quark coupling strength Vub, observation of the very rare decays B0(s→μ+μ−, search for new physics in the anomalous branching ratio of B→D*τv̄, and precision angular analysis of the rare decays B0→K*0μ+μ− and B0s→ϕμ+μ−. Detailed comparisons are performed in all cases with the predictions of the Standard Model, and a fewinteresting tensions are observed.

  12. Flavour chemicals in electronic cigarette fluids

    OpenAIRE

    Tierney, Peyton A; Karpinski, Clarissa D; Brown, Jessica E; Luo, Wentai; Pankow, James F

    2015-01-01

    Background Most e-cigarette liquids contain flavour chemicals. Flavour chemicals certified as safe for ingestion by the Flavor Extracts Manufacturers Association may not be safe for use in e-cigarettes. This study identified and measured flavour chemicals in 30 e-cigarette fluids. Methods Two brands of single-use e-cigarettes were selected and their fluids in multiple flavour types analysed by gas chromatography/mass spectrometry. For the same flavour types, and for selected confectionary fla...

  13. Toxicological evaluation and metabolism of two N-alkyl benzamide umami flavour compounds: N-(heptan-4-ylbenzo[d][1,3]dioxole-5-carboxamide and (R-N-(1-methoxy-4-methylpentan-2-yl-3,4-dimethylbenzamide

    Directory of Open Access Journals (Sweden)

    Donald S. Karanewsky

    2016-01-01

    Full Text Available Toxicological evaluations of two N-alkyl benzamide umami flavour compounds, N-(heptan-4-ylbenzo[d][1,3]dioxole-5-carboxamide (S807, CAS 745047-51-2 and (R-N-(1-methoxy-4-methylpentan-2-yl-3,4-dimethylbenzamide (S9229, CAS 851669-60-8, were completed for the purpose of assessing their safety for use in food and beverage applications. Both S807 and S9229 undergo rapid oxidative metabolism by both rat and human liver microsomes in vitro. In pharmacokinetic studies in rats, the systemic exposure to S9229 on oral administration is very low at all doses (% F < 1%, while that of S807 demonstrated a non-linear dose dependence. In metabolism studies in rats, hydroxylation of the C-4 aryl methyl group was found to be the dominant metabolic pathway for S9229. The dominant metabolic pathway for S807 in the rat involved oxidative scission of the methylenedioxy moiety to produce the corresponding 3,4-dihydroxybenamide which is further converted by Phase II metabolic enzymes to the 3- and 4-O-methyl ethers as well as their corresponding glucuronides. Both S807 and S9229 were not found to be mutagenic or clastogenic in vitro, and did not induce micronuclei in polychromatic erythrocytes in vivo. In a subchronic oral toxicity study in rats, the no-observed-effect-level (NOEL for S807 was 20 mg/kg bw/day when administered in the diet for 13 weeks. The no-observed-adverse-effect-level (NOAEL for S9229 in rats was 100 mg/kg bw/day (highest dose tested when administered in the diet for 28 consecutive days.

  14. Methylation Landscape of Human Breast Cancer Cells in Response to Dietary Compound Resveratrol.

    Directory of Open Access Journals (Sweden)

    Rubiceli Medina-Aguilar

    Full Text Available Aberrant DNA methylation is a frequent epigenetic alteration in cancer cells that has emerged as a pivotal mechanism for tumorigenesis. Accordingly, novel therapies targeting the epigenome are being explored with the aim to restore normal DNA methylation patterns on oncogenes and tumor suppressor genes. A limited number of studies indicate that dietary compound resveratrol modulates DNA methylation of several cancer-related genes; however a complete view of changes in methylome by resveratrol has not been reported yet. In this study we performed a genome-wide survey of DNA methylation signatures in triple negative breast cancer cells exposed to resveratrol. Our data showed that resveratrol treatment for 24 h and 48 h decreased gene promoter hypermethylation and increased DNA hypomethylation. Of 2476 hypermethylated genes in control cells, 1,459 and 1,547 were differentially hypomethylated after 24 h and 48 h, respectively. Remarkably, resveratrol did not induce widespread non-specific DNA hyper- or hypomethylation as changes in methylation were found in only 12.5% of 27,728 CpG loci. Moreover, resveratrol restores the hypomethylated and hypermethylated status of key tumor suppressor genes and oncogenes, respectively. Importantly, the integrative analysis of methylome and transcriptome profiles in response to resveratrol showed that methylation alterations were concordant with changes in mRNA expression. Our findings reveal for the first time the impact of resveratrol on the methylome of breast cancer cells and identify novel potential targets for epigenetic therapy. We propose that resveratrol may be considered as a dietary epidrug as it may exert its anti-tumor activities by modifying the methylation status of cancer -related genes which deserves further in vivo characterization.

  15. Methylation Landscape of Human Breast Cancer Cells in Response to Dietary Compound Resveratrol

    Science.gov (United States)

    Medina-Aguilar, Rubiceli; Pérez-Plasencia, Carlos; Marchat, Laurence A.; Gariglio, Patricio; García Mena, Jaime; Rodríguez Cuevas, Sergio; Ruíz-García, Erika; Astudillo-de la Vega, Horacio; Hernández Juárez, Jennifer; Flores-Pérez, Ali; López-Camarillo, César

    2016-01-01

    Aberrant DNA methylation is a frequent epigenetic alteration in cancer cells that has emerged as a pivotal mechanism for tumorigenesis. Accordingly, novel therapies targeting the epigenome are being explored with the aim to restore normal DNA methylation patterns on oncogenes and tumor suppressor genes. A limited number of studies indicate that dietary compound resveratrol modulates DNA methylation of several cancer-related genes; however a complete view of changes in methylome by resveratrol has not been reported yet. In this study we performed a genome-wide survey of DNA methylation signatures in triple negative breast cancer cells exposed to resveratrol. Our data showed that resveratrol treatment for 24 h and 48 h decreased gene promoter hypermethylation and increased DNA hypomethylation. Of 2476 hypermethylated genes in control cells, 1,459 and 1,547 were differentially hypomethylated after 24 h and 48 h, respectively. Remarkably, resveratrol did not induce widespread non-specific DNA hyper- or hypomethylation as changes in methylation were found in only 12.5% of 27,728 CpG loci. Moreover, resveratrol restores the hypomethylated and hypermethylated status of key tumor suppressor genes and oncogenes, respectively. Importantly, the integrative analysis of methylome and transcriptome profiles in response to resveratrol showed that methylation alterations were concordant with changes in mRNA expression. Our findings reveal for the first time the impact of resveratrol on the methylome of breast cancer cells and identify novel potential targets for epigenetic therapy. We propose that resveratrol may be considered as a dietary epidrug as it may exert its anti-tumor activities by modifying the methylation status of cancer -related genes which deserves further in vivo characterization. PMID:27355345

  16. 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.

  17. Flavour physics and CP violation

    CERN Document Server

    Kou, Emi

    2014-01-01

    In these three lectures, I overview the theoretical framework of the flavour physics and CP violation. The first lecture is the introduction to the flavour physics. Namely, I give theoretical basics of the weak interaction. I follow also some historical aspect, discovery of the CP violation, phenomenological studies of charged and neutral currents and the success of the GIM mechanism. In the second lecture, I describe the flavour physics and CP violating phenomena in the Standard Model (SM). I also give the latest experimental observation of the CP Violation at the B factories and the LHC and discuss its interpretation. In the third lecture, I discuss the on-going search of the signals beyond SM in the flavour physics and also the future prospects.

  18. Heavy flavour results from ATLAS

    Directory of Open Access Journals (Sweden)

    Bell P. J.

    2012-06-01

    Full Text Available A selection of heavy-flavour physics results from the ATLAS experiment is presented, based on data collected in proton-proton collisions at the LHC during 2010. Differential cross-sections for the production of heavy flavours, charmonium and bottomonium states and D-mesons are presented and compared to various theoretical models. Results of B-hadron lifetime measurements are also reported.

  19. Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production.

    Science.gov (United States)

    Brandsma, J B; van de Kraats, I; Abee, T; Zwietering, M H; Meijer, W C

    2012-02-01

    Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3-4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compounds. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. Impacts on Sirtuin Function and Bioavailability of the Dietary Bioactive Compound Dihydrocoumarin.

    Directory of Open Access Journals (Sweden)

    Jennifer L Jacobi

    Full Text Available The plant secondary metabolite and common food additive dihydrocoumarin (DHC is an inhibitor of the Sirtuin family of NAD+-dependent deacetylases. Sirtuins are key regulators of epigenetic processes that maintain silent chromatin in yeast and have been linked to gene expression, metabolism, apoptosis, tumorogenesis and age-related processes in multiple organisms, including humans. Here we report that exposure to the polyphenol DHC led to defects in several Sirtuin-regulated processes in budding yeast including the establishment and maintenance of Sir2p-dependent silencing by causing disassembly of silent chromatin, Hst1p-dependent repression of meiotic-specific genes during the mitotic cell cycle. As both transient and prolonged exposure to environmental and dietary factors have the potential to lead to heritable alterations in epigenetic states and to modulate additional Sirtuin-dependent phenotypes, we examined the bioavailability and digestive stability of DHC using an in vivo rat model and in vitro digestive simulator. Our analyses revealed that DHC was unstable during digestion and could be converted to melilotic acid (MA, which also caused epigenetic defects, albeit less efficiently. Upon ingestion, DHC was observed primarily in intestinal tissues, but did not accumulate over time and was readily cleared from the animals. MA displayed a wider tissue distribution and, in contrast to DHC, was also detected in the blood plasma, interstitial fluid, and urine, implying that the conversion of DHC to the less bioactive compound, MA, occurred efficiently in vivo.

  1. Lepton Flavour Violation Experiments

    Directory of Open Access Journals (Sweden)

    F. Cei

    2014-01-01

    Full Text Available Lepton Flavour Violation in the charged lepton sector (CLFV is forbidden in the Minimal Standard model and strongly suppressed in extensions of the model to include finite neutrino mixing. On the other hand, a wide class of Supersymmetric theories, even coupled with Grand Unification models (SUSY-GUT models, predict CLFV processes at a rate within the reach of new experimental searches operated with high resolution detectors at high intensity accelerators. As the Standard model background is negligible, the observation of one or more CLFV events would provide incontrovertible evidence for physics beyond Standard model, while a null effect would severely constrain the set of theory parameters. Therefore, a big experimental effort is currently (and will be for incoming years accomplished to achieve unprecedented sensitivity on several CLFV processes. In this paper we review past and recent results in this research field, with focus on CLFV channels involving muons and tau's. We present currently operating experiments as well as future projects, with emphasis laid on how sensitivity enhancements are accompanied by improvements on detection techniques. Limitations due to systematic effects are also discussed in detail together with the solutions being adopted to overcome them.

  2. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.

    Science.gov (United States)

    Song, Shiqing; Tang, Qi; Hayat, Khizar; Karangwa, Eric; Zhang, Xiaoming; Xiao, Zuobing

    2014-03-01

    Effects of different pretreatments of tallow on flavour precursor development and flavour profiles of beef flavours (BFs) were evaluated. Analysis of free fatty acids and volatiles of tallow by GC and GC-MS indicated that the enzymatic hydrolyzed-thermally oxidized tallow formed the most characteristic flavour precursors compared with others. The results of descriptive sensory analysis confirmed that beef flavour 4 from enzymatic hydrolyzed-thermally oxidized tallow had the strongest beefy, meaty and odour characteristics, followed by beef flavour 2 from oxidized tallow. Electronic nose data confirmed the accuracy of the sensory analysis results. The correlation analysis of 51 volatile compounds in tallow and sensory attributes of BFs showed that some compounds, especially aldehydes, made a significant contribution to sensory attributes. Correlation analysis of free fatty acids and sensory attributes through partial least squares regression (PLSR) confirmed that the moderate enzymatic hydrolysis-thermal oxidation pretreatment of tallow was necessary to achieve the characteristic beef flavour.

  3. Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds

    Directory of Open Access Journals (Sweden)

    Agnieszka Filipiak-Florkiewicz

    2012-12-01

    Full Text Available Background. Dry legumes seeds are food of high nutrient density. Besides the biologically precious protein they contain essential unsaturated fatty acids, vitamins of group B, dietary fiber and antioxidants. The aim of the research was to assess the influence of different soaking and cooking methods on dietary fiber and phe- nolic compounds content, as well as antioxidative activity of selected legumes’seeds. Material and methods. The experimental material was dry kidney bean originating from collection of Krakow’s Plants and Seeds Horticulture POLAN LTD, and soya bean seeds bought at the market store. The technological treatment of seeds was performed in two stages: 1 soaking in cold and hot water, 2 cook- ing with three different kinds of equipment – electrical stove, induction stove and microwave oven. In the above described ways prepared material was examined for the dietary fiber and phenolic compounds content, as well as antioxidative activity. Results. The highest amount of dietary fiber was found in soya bean seeds cooked on an induction stove (27.4 g·100 g-1 d.m. and electric stove (27.3 g·100 g-1 d.m. after previous soaking in hot water. The dry soya bean and kidney bean seeds were characterised by a high content of phenolic compounds 163.2 mg GAE·100 g-1d.m. and 173.1 mg GAE·100 g-1d.m. respectively. The dry matter of cooked (on induction and electric stove kidney bean and soya seeds was characterised by a higher phenolic compounds level (232.7-311.6 mg GAE·100 g-1and 224.4-315.6 respectively than raw material. Antioxidative activity of untreated seeds of kidney bean and soya bean was 4.5 and 4.1 μmol Tx·g-1d.m. respectively. The high ability of free radicals scavenging was observed in kidney bean i.e. 8.7 μmol Tx·g-1  d.m. after traditional soaking and 9.5 μmol Tx·g-1d.m. after “hot” soaking. Conclusions. Soaking and cooking of seeds (despite the species influenced growth of phenolic compounds content in dry

  4. Heavy Flavour Production at LHC: an overview

    Directory of Open Access Journals (Sweden)

    Eugenio Bruno Giuseppe

    2014-04-01

    Full Text Available An overview of experimental results on the production of heavy flavour (charm and bottom hadrons at LHC is presented. Both the open and hidden heavy flavour sectors are covered, with an emphasis on heavy ion collisions.

  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...... in Commission Regulation (EC) No 1565/2000. From the in vitro data available, genotoxic potential is indicated for the flavouring substances quinoxaline [FL-no: 14.147] and 2- methylquinoxaline [FL-no: 14.139]. Therefore, the Panel decided that the Procedure could not be applied to these two substances, until.......126, 14.127, 14.128, 14.129, 14.148, 14.161 and 14.170] do not give rise to safety concerns at their levels of dietary 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...

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

    Science.gov (United States)

    Blanke, Monika; Kast, Simon

    2017-05-01

    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.

  7. Discrete Flavour Groups, \\theta_13 and Lepton Flavour Violation

    CERN Document Server

    Altarelli, Guido; Merlo, Luca; Stamou, Emmanuel

    2012-01-01

    Discrete flavour groups have been studied in connection with special patterns of neutrino mixing suggested by the data, such as Tri-Bimaximal mixing (groups A4, S4...) or Bi-Maximal mixing (group S4...) etc. We review the predictions for sin(\\theta_13) in a number of these models and confront them with the experimental measurements. We compare the performances of the different classes of models in this respect. We then consider, in a supersymmetric framework, the important implications of these flavour symmetries on lepton flavour violating processes, like \\mu -> e gamma and similar processes. We discuss how the existing limits constrain these models, once their parameters are adjusted so as to optimize the agreement with the measured values of the mixing angles. In the simplified CMSSM context, adopted here just for indicative purposes, the small tan(beta) range and heavy SUSY mass scales are favoured by lepton flavour violating processes, which makes it even more difficult to reproduce the reported muon g-2...

  8. AMPK as a New Attractive Therapeutic Target for Disease Prevention: The Role of Dietary Compounds AMPK and Disease Prevention.

    Science.gov (United States)

    Gasparrini, Massimiliano; Giampieri, Francesca; Alvarez Suarez, Josè; Mazzoni, Luca; Y Forbes Hernandez, Tamara; Quiles, Josè L; Bullon, Pedro; Battino, Maurizio

    2016-01-01

    AMPK is a serine/threonine protein kinase that has the function of maintaining the balance between ATP production and consumption in most eukaryotic cells. It plays a relevant role in regulating cellular metabolism, preserving cellular energy homeostasis, and is involved in many other cellular processes as well as metabolic ones, including cell cycle regulation and endothelial and vascular relaxation. Recently, the effects of naturally occurring compounds able to prevent and treat diseases through AMPK activation have attracted the attention of many researchers. Among such compounds, flavonoids found in natural sources, like quercetin, genistein, epigallocatechins, resveratrol, have been proposed as AMPK activators. This review summarizes and updates the most recent findings concerning the mechanisms through which different dietary compounds, from plant foods, affect the AMPK pathway in healthy and pathological in vitro and in vivo models, paying particular attention to molecular mechanisms involved in diabetes, obesity, metabolic syndrome, cardiovascular disease and cancer.

  9. Heavy flavour production at HERA

    Directory of Open Access Journals (Sweden)

    Brugnera Riccardo

    2014-01-01

    Full Text Available In this brief review, recent experimental results from the H1 and ZEUS collaborations on heavy flavour production in deep inelastic scattering and photoproduction regimes are summarized. The results cover charm fragmentation fractions, charm and beauty cross sections, F2cc̄ and F2bb̄ proton structure functions and the running charm- and beauty-quark masses.

  10. Kaon Flavour Physics Strikes Back

    CERN Document Server

    Buras, Andrzej J

    2016-01-01

    In this short presentation I emphasize the increased importance of kaon flavour physics in the search for new physics (NP) that we should witness in the rest of this decade and in the next decade. The main actors will be the branching ratios for the rare decays $K^+\\rightarrow\\pi^+\

  11. Heavy flavours: working group summary

    Energy Technology Data Exchange (ETDEWEB)

    Ali, Ahmed [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Gladilin, Leonid [Moscow State Univ. (Russian Federation). Scobeltsyn Inst. of Nuclear Physics; Tonelli, Diego [Fermi National Accelerator Lab., Batavia, IL (United States)

    2009-07-15

    The talks presented in the working group ''Heavy flavours'' of the DIS 2009 workshop are summarised. New and recently updated results from theory, proton antiproton and heavy ion colliders, as well from HERA and e{sup +}e{sup -} colliders are discussed. (orig.)

  12. Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children.

    Science.gov (United States)

    Keller, Kathleen L; Adise, Shana

    2016-07-17

    The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of phenotypic variation in the PROP phenotype. It has been hypothesized that the PROP phenotype is a marker for perception of a variety of chemosensory experiences. In this review, we discuss studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children. Investigators have hypothesized that children who are PROP tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables. Additionally, several studies suggest that children who are unable to taste PROP (i.e., nontasters) like and consume more dietary fat and are prone to obesity. The relationship between the PROP phenotype and obesity is influenced by multiple confounders, including sex, food access, ethnicity, and socioeconomic status. Future studies that adjust for these variables are needed.

  13. Flavour physics and CP violation

    Indian Academy of Sciences (India)

    Rukmani Mohanta; Anjan Kumar Giri

    2010-05-01

    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 for CP violation effects in other systems besides the neutral kaons. The two -factories BABAR and BELLE, along with other experiments, in the last decade or so made studies in flavour physics and CP violation a very interesting one. In this article we discuss the status and prospectives of the flavour physics associated with the strange, charm and bottom sectors of the Standard Model. The important results in kaon sector will be briefly discussed. Recently, mixing in the charm system has been observed, which was being pursued for quite some time without any success. The smallness of the mixing parameters in the charm system is due to the hierarchical structure of the CKM matrix. Interestingly, so far we have not found CP violation in the charm system but in the future, with more dedicated experiments at charm threshold, the situation could change. Many interesting observations have been made in the case of bottom mesons and some of them show some kind of deviations from that of the Standard Model expectations which are mainly associated with the → flavour changing neutral current transitions. It is long believed that the system could be the harbinger of new physics since it is a system in which both bottom and strange quarks are the constituents. Recently, D0 and CDF announced their result for the mixing which is claimed to be the first possible new physics signature in the flavour sector. We plan to touch upon all important issues pointing out both theoretical and experimental developments and future prospects in this review article.

  14. Following butter flavour deterioration with an acoustic wave sensor.

    Science.gov (United States)

    Gaspar, Cláudia R B S; Gomes, M Teresa S R

    2012-09-15

    Off-flavours develop naturally in butter and the process is accelerated by heat. An acoustic wave sensor was used to detect the aroma compounds evolved from heated butter and the results have shown that registered marked changes were coincident to odour changes detected by sensory analysis. The flavour compounds have also been analysed by GC/MS for identification. The response of the sensor was fully characterized in terms of the sensitivity to each of the identified compounds, and sensitivities of the system SPME/sensor were compared with the sensitivities of the system SPME/GC/MS. It was found that the sensor analytical system was more sensitive to methylketones than to fatty acids. The SPME/GC/MS system also showed the highest sensitivity to 2-heptanone, followed by 2-nonanone, but third place was occupied by undecanone and butanoic acid, to which the sensor showed moderate sensitivity. 2-heptanone was found to be an appropriate model compound to follow odour changes till the 500 h, and the lower sensitivity of the sensor to butanoic acid showed to be a positive characteristic, as saturation was prevented, and other more subtle changes in the flavour could be perceived.

  15. The flavouring phytochemical 2-pentanone reduces prostaglandin production and COX-2 expression in colon cancer cells.

    Science.gov (United States)

    Pettersson, Jenny; Karlsson, Pernilla Christina; Göransson, Ulf; Rafter, Joseph James; Bohlin, Lars

    2008-03-01

    Many phytochemicals found in the diet may prevent colon carcinogenesis by affecting biochemical processes in the colonic mucosa. Inflammation and subsequent elevation of the enzyme cyclooxygenase-2 (COX-2) are two such factors involved in the development of colon cancer, and inhibition of these processes could be important targets for chemoprevention. We have previously shown COX-2 inhibitory activity locally in the colon; e.g. in human fecal water from a group of vegetarians. In this study we focus on 2-pentanone, a frequently occurring compound in common foods such as banana and carrot. The aim was to study the inhibitory effects on prostaglandin production and COX-2 protein expression in tumour necrosis factor-alpha stimulated colon cancer cells (HT29) by radioimmunoassay and Western blotting. 2-Pentanone inhibited both prostaglandin production and COX-2 protein expression in human colon cancer cells. A concentration of 400 mumol/l 2-pentanone inhibited the prostaglandin production by 56.9+/-12.9% which is in the same range as the reference compound NS398 (59.8+/-7.6%). The two highest concentrations of 2-pentanone were further analyzed by Western blot, and 400 micromol/l and 200 micromol/l 2-pentanone resulted in a 53.3+/-9.6% and +/-27.1% reduction of the COX-2 protein levels respectively. Further studies on flavouring compounds, for example 2-pentanone, as colon cancer chemopreventives would be very valuable, and such results may contribute to future dietary recommendations.

  16. Lepton Flavour Violation in Models with A4 Flavour Symmetry

    CERN Document Server

    Feruglio, Ferruccio; Lin, Yin; Merlo, Luca

    2008-01-01

    We analyze lepton flavour violating transitions, leptonic magnetic dipole moments (MDMs) and electric dipole moments (EDMs) in a class of models characterized by the flavour symmetry A4 x Z3 x U(1)_{FN}, whose choice is motivated by the approximate tri-bimaximal mixing observed in neutrino oscillations. We construct the relevant low-energy effective Lagrangian where these effects are dominated by dimension six operators, suppressed by the scale M of new physics. All the flavour breaking effects are universally described by the vacuum expectation values of a set of spurions. We separately analyze both a supersymmetric and a general case. While the observed discrepancy delta a_mu in the anomalous MDM of the muon suggests M of order of a few TeV, several data require M above 10 TeV, in particular the limit on EDM of the electron. In the general case also the present limit on BR(mu -> e gamma) requires M >10 TeV, at least. The branching ratios for mu -> e gamma, tau -> mu gamma and tau -> e gamma are all expecte...

  17. Aspects of Leptonic Flavour Mixing

    CERN Document Server

    Feruglio, Ferruccio

    2016-01-01

    Since the discovery of neutrino oscillations many ideas have been put forward to explain the special features of the leptonic mixing and the differences with respect to the quark sector. In this talk I review some of these proposals, emphasizing especially their predictability. In the light of the new data, I first revisit fixed-point relations among mixing angles and phases. Then I briefly comment on radiative neutrino masses. Finally I discuss the role of flavour symmetries. Given the very many existing models I focus on two classes of models. On the one hand I illustrate the ability of models based on a generalization of the anarchy idea in reproducing the main features of both the quark and the lepton spectrum, also in a GUT framework. On the other hand I discuss less ambitious but more predictive models based on discrete flavour symmetries, centered on the properties of the leptonic mixing matrix.

  18. DeepFlavour in CMS

    CERN Document Server

    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.

  19. 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.

  20. Neutrino Mass and Flavour Models

    CERN Document Server

    King, Stephen F

    2009-01-01

    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. 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 ...... on Food. Based on this group ADI, the use as sodium diacetate as a flavouring substance at the current levels of dietary intake raises no safety concern.......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...... in principle it would be possible to evaluate sodium diacetate via the Procedure, the Panel considered that this is not necessary, since the substance and its dissociation products are covered by the group ADI for acetic acid and sodium acetate, including sodium diacetate, derived by the Scientific Committee...

  2. Neutrino and Changed Lepton Flavour Today

    CERN Document Server

    Alonso, R.; Hernandez, D.; Merlo, L.; Rigolin, S.

    2013-01-01

    Flavour physics is a priceless window on physics beyond the Standard Model. In particular, flavour violation in the lepton sector looks very promising, as high precision measurements are prospected in future experiments investigating on $\\mu\\rightarrow e$ conversion in atomic nuclei: the predictions for this observable are analysed in the context of the type I Seesaw mechanism. Furthermore, new ideas to explain the Flavour Puzzle recently appeared, mainly based on a possible dynamical origin of the Yukawa couplings and on flavour symmetries. The focus of this proceeding will be set on the Minimal Flavour Violation ansatz and on the role of the neutrino Majorana character: when an $O(2)_{N}$ flavour symmetry acts on the right-handed neutrino sector, the minimum of the scalar potential allows for large mixing angles -in contrast to the simplest quark case- and predicts a maximal Majorana phase. This leads to a strong correlation between neutrino mass hierarchy and mixing pattern.

  3. Minimal flavour violation and anomalous top decays

    Energy Technology Data Exchange (ETDEWEB)

    Faller, Sven; Mannel, Thomas [Theoretische Physik 1, Department Physik, Universitaet Siegen, D-57068 Siegen (Germany); Gadatsch, Stefan [Nikhef, National Institute for Subatomatic Physics, P.O. Box 41882, 1009 Amsterdam (Netherlands)

    2013-07-01

    Any experimental evidence of anomalous top-quark couplings will open a window to study physics beyond the standard model (SM). However, all current flavour data indicate that nature is close to ''minimal flavour violation'', i.e. the pattern of flavour violation is given by the CKM matrix, including the hierarchy of parameters. In this talk we present results of the conceptual test of minimal flavour violation for the anomalous charged as well as flavour changing top-quark couplings. Our analysis is embedded in two-Higgs doublet model of type II (2HDM-II). Including renormalization effects, we calculate the top decay rates taking into account anomalous couplings constrained by minimal flavour violation.

  4. Flavour Covariant Formalism for Resonant Leptogenesis

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2014-01-01

    We present a fully flavour-covariant formalism for transport phenomena and apply it to study the flavour-dynamics of Resonant Leptogenesis (RL). We show that this formalism provides a complete and unified description of RL, consistently accounting for three distinct physical phenomena: (i) resonant mixing and (ii) coherent oscillations between different heavy-neutrino flavours, as well as (iii) quantum decoherence effects in the charged-lepton sector. We describe the necessary emergence of higher-rank tensors in flavour space, arising from the unitarity cuts of partial self-energies. Finally, we illustrate the importance of this formalism within a minimal Resonant $\\tau$-Genesis model by showing that, with the inclusion of all flavour effects in a consistent way, the final lepton asymmetry can be enhanced by up to an order of magnitude, when compared to previous partially flavour-dependent treatments.

  5. Patterns of Flavour Violation in the RSc Model, the LHT Model and Supersymmetric Flavour Models

    CERN Document Server

    Buras, Andrzej J

    2009-01-01

    We summarize the results on patterns of flavour violation in a Randall-Sundrum model with custodial protection (RSc) and compare them with those identified in the Littlest Higgs Model with T--parity (LHT) and in a number of SUSY Flavour Models. While K decays play in this presentation a prominent role, the inclusion of B physics and lepton flavour violation is crucial in the distinction between these three popular extensions of the Standard Model (SM) by means of flavour physics.

  6. Flavonoids and related compounds: new data on dietary sources, metabolism and availability in humans

    OpenAIRE

    2012-01-01

    The present doctoral thesis deals with dietary polyphenols from several viewpoints. After a brief introduction to the topic, the work starts with an investigation into the polyphenolic composition of hazelnut skin. Hazelnuts are typically consumed whole (raw - with skin, or roasted - without skin) or used as ingredient in a variety of processed foods, especially in bakery and confectionery products. Hazelnut skin, hazelnut hard shell and hazelnut green leafy cover, as well as hazelnut tre...

  7. Lepton flavour violation in models with A flavour symmetry

    Science.gov (United States)

    Feruglio, Ferruccio; Hagedorn, Claudia; Lin, Yin; Merlo, Luca

    2009-03-01

    We analyze lepton flavour violating transitions, leptonic magnetic dipole moments (MDMs) and electric dipole moments (EDMs) in a class of models characterized by the flavour symmetry A×Z×U(1, whose choice is motivated by the approximate tri-bimaximal mixing observed in neutrino oscillations. We construct the relevant low-energy effective Lagrangian where these effects are dominated by dimension six operators, suppressed by the scale M of new physics. All the flavour breaking effects are universally described by the vacuum expectation values of a set of spurions. We separately analyze both a supersymmetric and a general case. While the observed discrepancy δa in the anomalous MDM of the muon suggests M of order of a few TeV, several data require M above 10 TeV, in particular the limit on EDM of the electron. In the general case also the present limit on BR(μ→eγ) requires M>10 TeV, at least. The branching ratios for μ→eγ, τ→μγ and τ→eγ are all expected to be of the same order. In the supersymmetric case the constraint from μ→eγ is softened and it can be satisfied by a smaller scale M. In this case both the observed δa and the current bound on BR(μ→eγ) can be satisfied, at the price of a rather small value for ||, of the order of a few percents, that reflects on a similar value for θ.

  8. Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).

    Science.gov (United States)

    Caprino, Fabio; Moretti, Vittorio Maria; Bellagamba, Federica; Turchini, Giovanni Mario; Busetto, Maria Letizia; Giani, Ivan; Paleari, Maria Antonietta; Pazzaglia, Mario

    2008-06-09

    The present study was conducted to characterize caviar obtained from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments. Twenty caviar samples from fish fed two experimental diets containing different dietary lipid sources have been analysed for chemical composition, fatty acids and flavour volatile compounds. Fatty acid make up of caviar was only minimally influenced by dietary fatty acid composition. Irrespective of dietary treatments, palmitic acid (16:0) and oleic acid (OA, 18:1 n-9) were the most abundant fatty acid followed by docosahexaenoic acid (DHA, 22:6 n-3) and eicopentaenoic (EPA, 20:5 n-3). Thirty-three volatile compounds were isolated using simultaneous distillation-extraction (SDE) and identified by GC-MS. The largest group of volatiles were represented by aldehydes with 20 compounds, representing the 60% of the total volatiles. n-Alkanals, 2-alkenals and 2,4-alkadienals are largely the main responsible for a wide range of flavours in caviar from farmed white surgeon.

  9. Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice.

    Science.gov (United States)

    Van Willige, R W G; Linssen, J P H; Legger-Huysman, A; Voragen, A G J

    2003-01-01

    The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the respective plastic films after dark storage at 20 degrees C. Owing to absorption, the amount of flavour compounds in the model solution exposed to LDPE decreased substantially. From the model flavour solution valencene was almost completely absorbed by LDPE, followed to a lesser extent by decanal, hexyl acetate, octanal and nonanone. Less flavour compounds were absorbed from the model solution by PC and PET. In contrast to LDPE, valencene was absorbed in the lowest amounts and decanal in the highest. Limonene was readily absorbed from orange juice by LDPE, while myrcene, valencene, pinene and decanal were absorbed in smaller quantities. Only three flavour compounds were absorbed from orange juice by PC and PET in very small amounts: limonene, myrcene and decanal. Although the flavour content between controls and polymer-treated samples differed substantially, the loss of flavour compounds due to absorption by LDPE, PC and PET did not influence taste perception of a model solution and orange juice significantly up to 29 days of dark storage at 20 degrees C as determined by triangular taste panel tests.

  10. 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.

  11. Dietary Regulation of Keap1/Nrf2/ARE Pathway: Focus on Plant-Derived Compounds and Trace Minerals

    Directory of Open Access Journals (Sweden)

    Amanda L. Stefanson

    2014-09-01

    Full Text Available It has become increasingly evident that chronic inflammation underpins the development of many chronic diseases including cancer, cardiovascular disease and type 2 diabetes. Oxidative stress is inherently a biochemical dysregulation of the redox status of the intracellular environment, which under homeostatic conditions is a reducing environment, whereas inflammation is the biological response to oxidative stress in that the cell initiates the production of proteins, enzymes, and other compounds to restore homeostasis. At the center of the day-to-day biological response to oxidative stress is the Keap1/Nrf2/ARE pathway, which regulates the transcription of many antioxidant genes that preserve cellular homeostasis and detoxification genes that process and eliminate carcinogens and toxins before they can cause damage. The Keap1/Nrf2/ARE pathway plays a major role in health resilience and can be made more robust and responsive by certain dietary factors. Transient activation of Nrf2 by dietary electrophilic phytochemicals can upregulate antioxidant and chemopreventive enzymes in the absence of actual oxidative stress inducers. Priming the Keap1/Nrf2/ARE pathway by upregulating these enzymes prior to oxidative stress or xenobiotic encounter increases cellular fitness to respond more robustly to oxidative assaults without activating more intense inflammatory NFκB-mediated responses.

  12. Heavy flavour production at CMS

    CERN Document Server

    Negro, Giulia

    2016-01-01

    Three recent results in heavy flavour production at the CMS experiment are addressed in this report. Measurements of the differential production cross sections of B hadron and quarkonium states in pp collisions at $\\sqrt{s} = 13$ TeV are presented. These are important tools to investigate heavy-quark production mechanisms in QCD. The dependences on transverse momentum and rapidity are investigated and comparisons with theory expectations and among different collision energies are provided. Also the new observation of $\\Upsilon(1S)\\Upsilon(1S)$ production is reported.

  13. HEAVY FLAVOUR PRODUCTION AT ATLAS

    CERN Document Server

    Sivoklokov, S; The ATLAS collaboration

    2011-01-01

    The production of heavy flavours at LHC provides an opportunity for new insight into QCD. ATLAS detector provides data at higher transverse momenta and wider rapidity ranges than have previously been studied. Both Charmonia and Bottomonia production cross-section have been measured in proton-proton collisions at centre of mass energy of 7 TeV as a function of transverse momemtum and rapidity. Exclusive B and D meson states have been also reconstructed. Results are compared to theoretical predictions of various QCD models.

  14. Production of Japanese Soy-Sauce Flavours

    NARCIS (Netherlands)

    Sluis, van der C.

    2001-01-01

    The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these processes Z. rouxii produces the flavour components ethanol, higher alcohols and 4-hydroxyfuranones, while C. versatilis is responsible for th

  15. Lepton flavour violation searches at the LHC

    CERN Document Server

    Dawe, Edmund; The ATLAS collaboration

    2015-01-01

    Recent results from searches for lepton flavour violation performed by ATLAS and CMS in the $\\sqrt{s}=8~\\text{TeV}$ data are presented. The search for $Z\\rightarrow e\\mu$ and lepton flavour violating heavy neutral particle decays are summarized before covering the search for $H\\rightarrow \\mu \\tau$ in greater detail.

  16. Occurrence, exposure, effects, recommended intake and possible dietary use of selected trace compounds (aluminium, bismuth, cobalt, gold, lithium, nickel, silver).

    Science.gov (United States)

    Dolara, Piero

    2014-12-01

    Minerals, metals, clays and rocks were widely used by physicians in the past. However, it was and it is well known that some inorganic elements at high dosage may have curative effects but also serious toxicity. The effects at low or ultra-low concentrations, on the contrary, are less documented, but the idea that low dosage supplementation might be beneficial to human health is widespread even in the present period. The main information about aluminium, bismuth, cobalt, gold, lithium, nickel and silver was selected and evaluated from a vast body of medical literature. In modern times, most elements are proposed for human use at levels comparable with normal dietary intake, probably for precautionary considerations. Some inorganic trace compounds might have unexpected effects at extremely low dosages, but scientific demonstrations of beneficial effects of supplementation are mostly not available in the medical literature.

  17. Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice

    NARCIS (Netherlands)

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

    2003-01-01

    The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the respective plastic

  18. Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice

    NARCIS (Netherlands)

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

    2003-01-01

    The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the respective plastic f

  19. Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging.

    Science.gov (United States)

    van Willige, R W G; Linssen, J P H; Meinders, M B J; van der Stege, H J; Voragen, A G J

    2002-03-01

    The effect of flavour absorption on the oxygen permeability of low-density polyethylene (LDPE), polypropylene (PP), polycarbonate (PC) and polyethylene terephthalate (PET) was studied using an isostatic continuous flow system. Polymer samples were exposed to a model solution containing limonene, hexyl acetate, nonanone and decanal at 40 degrees C. After exposure, one part of each sample was analysed for absorbed flavour compounds using a Large Volume Injection GC Ultrasonic 'in vial' extraction method, and from the other part, oxygen permeability was measured in a permeation cell at 25 degrees C. After 8 h of exposure, LDPE and PP samples showed a significant linear (R2 = 0.82 and 0.99) increase in oxygen permeability of 21 and 130%, respectively. Owing to swelling of the polymer samples resulting from flavour absorption, the structure of the polymeric network changed (i.e. opened) and consequently increased oxygen permeability. The oxygen permeability of exposed PC showed a significant linear (R2 = 0.78) decrease of 11% after 21 days. PC obviously did not swell like LDPE or PP. Therefore, it was suggested that absorbed flavour compounds occupied or blocked 'microcavities' through which normally oxygen is transported. Absorption of flavour compounds by PET did not affect the oxygen permeability of PET significantly.

  20. Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

    OpenAIRE

    VELDERRAIN-RODRÍGUEZ,Gustavo; QUIRÓS-SAUCEDA,Ana; MERCADO-MERCADO,Gil; AYALA-ZAVALA,Jesús Fernando; Astiazarán-García, Humberto; ROBLES-SÁNCHEZ,Rosario Maribel; Wall-Medrano, Abraham; SAYAGO-AYERDI,Sonia; GONZÁLEZ-AGUILAR,Gustavo Adolfo

    2016-01-01

    The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs co...

  1. Dietary N-nitroso compounds, endogenous nitrosation, and the risk of esophageal and gastric cancer subtypes in the Netherlands Cohort Study

    NARCIS (Netherlands)

    Keszei, A.P.; Goldbohm, R.A.; Schouten, L.J.; Jakszyn, P.; Brandt van den, P.

    2013-01-01

    Background: Dietary N-nitroso compounds and endogenous nitrosation are important carcinogenic factors, but human evidence of their role is scarce for esophageal cancer and inconsistent for gastric cancer. Objective: We studied the relation between risks of esophageal and gastric cancer subtypes and

  2. Dietary phenolic compounds selectively inhibit the individual subunits of maltase-glucoamylase and sucrase-isomaltase with the potential of modulating glucose release

    Science.gov (United States)

    In this study, it was hypothesized that dietary phenolic compounds selectively inhibit the individual C- and N-terminal (Ct, Nt) subunits of the two small intestinal alpha-glucosidases, maltase-glucoamylase (MGAM) and sucrase-isomaltase (SI), for a modulated glycemic carbohydrate digestion. The inhi...

  3. Metabolic Effects of Dietary Proteins, Amino Acids and The Other Amine Consisting Compounds on Cardiovascular System.

    OpenAIRE

    Elif Uğur; Reyhan Nergiz Ünal

    2017-01-01

    During the prevention and treatment of cardiovascular diseases, first cause of deaths in the world, diet has a vital role. While nutrition programs for the cardiovascular health generally focus on lipids and carbohydrates, effects of proteins are not well concerned. Thus this review is written in order to examine effect of proteins, amino acids, and the other amine consisting compounds on cardiovascular system. Because of that animal or plant derived proteins have different protein compositio...

  4. Metabolic Effects of Dietary Proteins, Amino Acids and The Other Amine Consisting Compounds on Cardiovascular System.

    Directory of Open Access Journals (Sweden)

    Elif Uğur

    2017-01-01

    Full Text Available During the prevention and treatment of cardiovascular diseases, first cause of deaths in the world, diet has a vital role. While nutrition programs for the cardiovascular health generally focus on lipids and carbohydrates, effects of proteins are not well concerned. Thus this review is written in order to examine effect of proteins, amino acids, and the other amine consisting compounds on cardiovascular system. Because of that animal or plant derived proteins have different protein composition in different foods such as dairy products, egg, meat, chicken, fish, pulse and grains, their effects on blood pressure and regulation of lipid profile are unlike. In parallel amino acids made up proteins have different effect on cardiovascular system. From this point, sulfur containing amino acids, branched chain amino acids, aromatic amino acids, arginine, ornithine, citrulline, glycine, and glutamine may affect cardiovascular system in different metabolic pathways. In this context, one carbon metabolism, synthesis of hormone, stimulation of signaling pathways and effects of intermediate and final products that formed as a result of amino acids metabolism is determined. Despite the protein and amino acids, some other amine consisting compounds in diet include trimethylamine N-oxide, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons and products of Maillard reaction. These amine consisting compounds generally increase the risk for cardiovascular diseases by stimulating oxidative stress, inflammation, and formation of atherosclerotic plaque.

  5. The effects of dietary phenolic compounds on cytokine and antioxidant production by A549 cells.

    Science.gov (United States)

    Gauliard, Benoit; Grieve, Douglas; Wilson, Rhoda; Crozier, Alan; Jenkins, Carol; Mullen, William D; Lean, Michael

    2008-06-01

    Levels of inflammatory cytokines are raised in chronic obstructive pulmonary disease (COPD). A diet rich in antioxidant vitamins may protect against the development of COPD. This study examined the effects of phenolic compounds and food sources on cytokine and antioxidant production by A549 cells. The effects of the following phenolic compounds on basal and interleukin (IL)-1-stimulated release of IL-8, IL-6, and reduced glutathione (GSH) were examined: resveratrol; Bouvrage, a commercially available raspberry juice (Ella Drinks Ltd., Alloa, Clacksmannanshire, UK); and quercetin 3'-sulfate. Purification of the raspberry juice by high-performance liquid chromatography gave three fractions: Fraction 1 contained phenolic acid and vitamin C, Fraction 2 contained flavonoids and ellagic acid, and Fraction 3 contained anthocyanins and ellagitannins. IL-8 production was increased in the presence of IL-1 (165 vs. 6,011 pg/mL, P or =50 micromol/mL significantly inhibited IL-8 and IL-6 production. Similar findings were made with raspberry juice at concentrations > or =25 microL/mL, and Fractions 1 and 3 were best able to inhibit IL-8 production. Quercetin 3'-sulfate, at 25 micromol/mL, inhibited IL-8 and IL-6 production. The changes observed in IL-8 were paralleled by changes in tumor necrosis factor-alpha. Thus, phenolic compounds can significantly alter cytokine and antioxidant production.

  6. Designing Second Generation Anti-Alzheimer Compounds as Inhibitors of Human Acetylcholinesterase: Computational Screening of Synthetic Molecules and Dietary Phytochemicals.

    Science.gov (United States)

    Amat-Ur-Rasool, Hafsa; Ahmed, Mehboob

    2015-01-01

    Alzheimer's disease (AD), a big cause of memory loss, is a progressive neurodegenerative disorder. The disease leads to irreversible loss of neurons that result in reduced level of acetylcholine neurotransmitter (ACh). The reduction of ACh level impairs brain functioning. One aspect of AD therapy is to maintain ACh level up to a safe limit, by blocking acetylcholinesterase (AChE), an enzyme that is naturally responsible for its degradation. This research presents an in-silico screening and designing of hAChE inhibitors as potential anti-Alzheimer drugs. Molecular docking results of the database retrieved (synthetic chemicals and dietary phytochemicals) and self-drawn ligands were compared with Food and Drug Administration (FDA) approved drugs against AD as controls. Furthermore, computational ADME studies were performed on the hits to assess their safety. Human AChE was found to be most approptiate target site as compared to commonly used Torpedo AChE. Among the tested dietry phytochemicals, berberastine, berberine, yohimbine, sanguinarine, elemol and naringenin are the worth mentioning phytochemicals as potential anti-Alzheimer drugs The synthetic leads were mostly dual binding site inhibitors with two binding subunits linked by a carbon chain i.e. second generation AD drugs. Fifteen new heterodimers were designed that were computationally more efficient inhibitors than previously reported compounds. Using computational methods, compounds present in online chemical databases can be screened to design more efficient and safer drugs against cognitive symptoms of AD.

  7. Designing Second Generation Anti-Alzheimer Compounds as Inhibitors of Human Acetylcholinesterase: Computational Screening of Synthetic Molecules and Dietary Phytochemicals.

    Directory of Open Access Journals (Sweden)

    Hafsa Amat-Ur-Rasool

    Full Text Available Alzheimer's disease (AD, a big cause of memory loss, is a progressive neurodegenerative disorder. The disease leads to irreversible loss of neurons that result in reduced level of acetylcholine neurotransmitter (ACh. The reduction of ACh level impairs brain functioning. One aspect of AD therapy is to maintain ACh level up to a safe limit, by blocking acetylcholinesterase (AChE, an enzyme that is naturally responsible for its degradation. This research presents an in-silico screening and designing of hAChE inhibitors as potential anti-Alzheimer drugs. Molecular docking results of the database retrieved (synthetic chemicals and dietary phytochemicals and self-drawn ligands were compared with Food and Drug Administration (FDA approved drugs against AD as controls. Furthermore, computational ADME studies were performed on the hits to assess their safety. Human AChE was found to be most approptiate target site as compared to commonly used Torpedo AChE. Among the tested dietry phytochemicals, berberastine, berberine, yohimbine, sanguinarine, elemol and naringenin are the worth mentioning phytochemicals as potential anti-Alzheimer drugs The synthetic leads were mostly dual binding site inhibitors with two binding subunits linked by a carbon chain i.e. second generation AD drugs. Fifteen new heterodimers were designed that were computationally more efficient inhibitors than previously reported compounds. Using computational methods, compounds present in online chemical databases can be screened to design more efficient and safer drugs against cognitive symptoms of AD.

  8. Dietary compound isoliquiritigenin inhibits breast cancer neoangiogenesis via VEGF/VEGFR-2 signaling pathway.

    Science.gov (United States)

    Wang, Zhiyu; Wang, Neng; Han, Shouwei; Wang, Dongmei; Mo, Suilin; Yu, Linzhong; Huang, Hui; Tsui, Kamchuen; Shen, Jiangang; Chen, Jianping

    2013-01-01

    Angiogenesis is crucial for cancer initiation, development and metastasis. Identifying natural botanicals targeting angiogenesis has been paid much attention for drug discovery in recent years, with the advantage of increased safety. Isoliquiritigenin (ISL) is a dietary chalcone-type flavonoid with various anti-cancer activities. However, little is known about the anti-angiogenic activity of isoliquiritigenin and its underlying mechanisms. Herein, we found that ISL significantly inhibited the VEGF-induced proliferation of human umbilical vein endothelial cells (HUVECs) at non-toxic concentration. A series of angiogenesis processes including tube formation, invasion and migration abilities of HUVECs were also interrupted by ISL in vitro. Furthermore, ISL suppressed sprout formation from VEGF-treated aortic rings in an ex-vivo model. Molecular mechanisms study demonstrated that ISL could significantly inhibit VEGF expression in breast cancer cells via promoting HIF-1α (Hypoxia inducible factor-1α) proteasome degradation and directly interacted with VEGFR-2 to block its kinase activity. In vivo studies further showed that ISL administration could inhibit breast cancer growth and neoangiogenesis accompanying with suppressed VEGF/VEGFR-2 signaling, elevated apoptosis ratio and little toxicity effects. Molecular docking simulation indicated that ISL could stably form hydrogen bonds and aromatic interactions within the ATP-binding region of VEGFR-2. Taken together, our study shed light on the potential application of ISL as a novel natural inhibitor for cancer angiogenesis via the VEGF/VEGFR-2 pathway. Future studies of ISL for chemoprevention or chemosensitization against breast cancer are thus warranted.

  9. Speciation of selenium dietary supplements; formation of S-(methylseleno)cysteine and other selenium compounds

    Energy Technology Data Exchange (ETDEWEB)

    Amoako, Prince O. [Department of Chemistry, University of Massachusetts Amherst, 710 N. Pleasant St., Amherst, MA 01003-9336 (United States); Uden, Peter C., E-mail: pcuden@chem.umass.edu [Department of Chemistry, University of Massachusetts Amherst, 710 N. Pleasant St., Amherst, MA 01003-9336 (United States); Tyson, Julian F. [Department of Chemistry, University of Massachusetts Amherst, 710 N. Pleasant St., Amherst, MA 01003-9336 (United States)

    2009-10-12

    Speciation of selenium is of interest because it is both essential and toxic to humans, depending on the species and the amount ingested. Following indications that selenium supplementation could reduce the incidence of some cancers, selenium-enriched yeast and other materials have been commercialized as supplements. Most dramatically however, the SELECT trial that utilized L-selenomethionine as the active supplement was terminated in 2008 and there is much debate regarding both the planning and the results of efficacy studies. Further, since dietary supplements are not regulated as pharmaceuticals, there are concerns about the quality, storage conditions, stability and selenium content in selenium supplements. Enzymatic hydrolysis enabled selenium speciation profiles to be obtained by high performance liquid chromatography with inductively coupled plasma mass spectrometry (HPLC-ICP-MS) and following derivatization gas chromatography with atomic emission detection (GC-AED). Coated fiber solid phase microextraction (SPME) was used to extract volatile selenium species for determination by GC-AED and GC-MS. Similar speciation patterns were observed between yeast-based supplements subject to extended storage and those heated briefly at elevated temperatures. All the yeast-based supplements and one yeast-free supplement formed S-(methylseleno)cysteine on heating. Evidence was obtained in support of the hypotheses that S-(methylseleno)cysteine is formed from a reaction between dimethyldiselenide and cysteine or cystine.

  10. 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;

    .125] do not give rise to safety concern 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. Specifications including complete purity...... criteria and identity for the materials of commerce have been provided for all four candidate substances....

  11. Flavour Physics and Implication for New Phenomena

    Science.gov (United States)

    Isidori, Gino

    2016-10-01

    Flavour physics represents one of the most interesting and, at the same time, less understood sector of the Standard Theory. On the one hand, the peculiar pattern of quark and lepton masses, and their mixing angles, may be the clue to some new dynamics occurring at high-energy scales. On the other hand, the strong suppression of flavour-changing neutral-current processes, predicted by the Standard Theory and confirmed by experiments, represents a serious challenge to extend the Theory. This article reviews both these aspects of flavour physics from a theoretical perspective.

  12. Topological observables in many-flavour QCD

    CERN Document Server

    Aoki, Yasumichi; Bennett, Ed; Kurachi, Masafumi; Maskawa, Toshihide; Miura, Kohtaroh; Nagai, Kei-ichi; Ohki, Hiroshi; Rinaldi, Enrico; Shibata, Akihiro; Yamawaki, Koichi; Yamazaki, Takeshi

    2016-01-01

    SU(3) gauge theory with eight massless flavours is believed to be walking, while the corresponding twelve- and four-flavour appear IR-conformal and confining respectively. Looking at the simulations performed by the LatKMI collaboration of these theories, we use the topological susceptibility as an additional probe of the IR dynamics. By drawing a comparison with SU(3) pure gauge theory, we see a dynamical quenching effect emerge at larger number of flavours, which is suggestive of emerging near-conformal and conformal behaviour.

  13. 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.

  14. Colon carcinogenesis: influence of Western diet-induced obesity and targeting stem cells using dietary bioactive compounds.

    Science.gov (United States)

    Kasdagly, Maria; Radhakrishnan, Sridhar; Reddivari, Lavanya; Veeramachaneni, D N Rao; Vanamala, Jairam

    2014-01-01

    Colon cancer strikes more than 1 million people annually and is responsible for more than 500,000 cancer deaths worldwide. Recent evidence suggests that the majority of malignancies, including colon cancer are driven by cancer stem cells (CSCs) that are resistant to current chemotherapeutic approaches leading to cancer relapse. Wnt signaling plays a critical role in colon stem cell renewal and carcinogenesis. Leucine-rich repeat-containing G protein-coupled receptor 5 (LGR5), a Wnt target gene, and aldehyde dehydrogenase 1 B1 (ALDH1B1) are good markers for normal and malignant human colon stem cells. Diet contributes to 20% to 42% of all human cancers and 50% to 90% of colon cancer. Recent evidence shows that the Western diet has a causative link to colon cancer; however, mechanisms of action are not fully elucidated. Western diet-induced obesity elevates systemic insulin-like growth factor-1 and insulin levels, which could lead to elevated proliferation and suppressed apoptosis of CSCs through PI3K/AKT/Wnt pathway. Although conventional chemotherapy targets the PI3K/AKT pathways and can significantly reduce tumor size, it fails to eliminate CSCs and has serious side effects. Dietary bioactive compounds such as grape seed extract, curcumin, lycopene, and resveratrol have promising chemopreventive effects, without serious side effects on various types of cancers due to their direct and indirect actions on CSC self-renewal pathways such as the Wnt pathway. Understanding the role of CSCs in diet-induced colon cancer will aid in development of evidence-based dietary chemopreventive strategies and/or therapeutic agents targeting CSCs. Copyright © 2014 Elsevier Inc. All rights reserved.

  15. Flavour Symmetries and Kahler Operators

    CERN Document Server

    Espinosa, J R

    2004-01-01

    Any supersymmetric mechanism to solve the flavour puzzle would generate mixing both in the superpotential Yukawa couplings and in the Kahler potential. In this paper we study, in a model independent way, the impact of the nontrivial structure of the Kahler potential on the physical mixing matrix, after kinetic terms are canonically normalized. We undertake this analysis both for the quark sector and the neutrino sector. For the quark sector, and in view of the experimental values for the masses and mixing angles, we find that the effects of canonical normalization are subdominant. On the other hand, for the leptonic sector we obtain different conclusions depending on the spectrum of neutrinos. In the hierarchical case we obtain similar conclusion as in the quark sector, whereas in the degenerate and inversely hierarchical case, important changes in the mixing angles could be expected.

  16. 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.

  17. Double Heavy Flavour Production at LHCb

    CERN Document Server

    Li, Yiming

    2017-01-01

    This proceeding summarises the latest LHCb results on associated heavy flavour productions, including double charm production and associated bottomonia and charm production. This article belongs to the Topical Collection “New Observables in Quarkonium Production”.

  18. Heavy flavour hadron spectroscopy: An overview

    Indian Academy of Sciences (India)

    P C Vinodkumar

    2014-11-01

    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 hadron molecular states etc., also will be reviewed. Various issues and challenges in understanding the physics and dynamics of the quarks at the hadronic dimensions are highlighted. Looking into the present and future experimental prospects at different heavy flavour laboratories like BES-III, CLEO-c, BaBar, Belle, LHC etc., the scope for theoretical extensions of the present knowledge of heavy flavour physics would be very demanding. In this context, many relevant contributions from the forthcoming PANDA Facility are expected. Scopes and outlook of the hadron physics at the heavy flavour sector in view of the future experimental facilities are highlighted.

  19. Dynamics of Non-supersymmetric Flavours

    CERN Document Server

    Alam, M Sohaib; Kundu, Arnab; Kundu, Sandipan

    2013-01-01

    We continue investigating the effect of the back-reaction by non-supersymmetric probes in the Kuperstein-Sonnenschein model. In the limit when the back-reaction is small, we discuss physical properties of the back-reacted geometry. We further introduce additional probe flavours in this back-reacted geometry and study in detail the phase structure of this sector when a constant electromagnetic field or a chemical potential are present. We find that the Landau pole, which serves as the UV cut-off of the background geometry, also serves as an important scale in the corresponding thermodynamics of the additional flavour sector. We note that since this additional probe flavours are indistinguishable from the back-reacting flavours, the results we obtain point to a much richer phase structure of the system.

  20. Strong coupling, discrete symmetry and flavour

    CERN Document Server

    Abel, Steven

    2010-01-01

    We show how two principles - strong coupling and discrete symmetry - can work together to generate the flavour structure of the Standard Model. We propose that in the UV the full theory has a discrete flavour symmetry, typically only associated with tribimaximal mixing in the neutrino sector. Hierarchies in the particle masses and mixing matrices then emerge from multiple strongly coupled sectors that break this symmetry. This allows for a realistic flavour structure, even in models built around an underlying grand unified theory. We use two different techniques to understand the strongly coupled physics: confinement in N=1 supersymmetry and the AdS/CFT correspondence. Both approaches yield equivalent results and can be represented in a clear, graphical way where the flavour symmetry is realised geometrically.

  1. Lepton Flavour Violation in Composite Higgs Models

    CERN Document Server

    Feruglio, Ferruccio; Pattori, Andrea

    2015-01-01

    We discuss in detail the constraints on partial compositeness coming from flavour and CP violation in the leptonic sector. In a first part we present a formulation of partial compositeness in terms of a flavour symmetry group and a set of spurions, whose background values specify the symmetry breaking pattern. In such a framework we construct the complete set of dimension-six operators describing lepton flavour violation and CP violation. By exploiting the existing bounds, we derive limits on the compositeness scale in different scenarios, characterised by increasing restrictions on the spurion properties. We confirm that in the most general case the compositeness scale should lie well-above 10 TeV. However, if in the composite sectors mass parameters and Yukawa couplings are universal, such a bound can be significantly lowered, without necessarily reproducing the case of minimal flavour violation. The most sensitive processes are decays of charged leptons either of radiative type or into three charged lepton...

  2. Behavioural effects of compounds co-consumed in dietary forms of caffeinated plants.

    Science.gov (United States)

    Haskell, C F; Dodd, F L; Wightman, E L; Kennedy, D O

    2013-06-01

    Research into the cognitive and mood effects of caffeine in human subjects has highlighted some fairly robust and well-accepted effects. However, the majority of these studies have focused on caffeine in isolation; whilst caffeine is normally consumed in the form of plant-derived products and extracts that invariably contain other potentially bioactive phytochemicals. The aim of the present review is to consider the possible mechanisms of action of co-occurring phytochemicals, and any epidemiological evidence suggesting that they contribute to potential health benefits ascribed to caffeine. Intervention studies to date that have been conducted to explore the effects on brain function of the non-caffeine components in caffeine-bearing plants (coffee, tea, cocoa, guaraná), either alone or in combination with caffeine, will also be summarised. Research is beginning to accumulate showing independent effects for several of the phytochemicals that co-occur with caffeine, and/or a modulation of the effects of caffeine when it is co-consumed with these naturally concomitant phytochemicals. The present review highlights that more research aimed at understanding the effects of these compounds is needed and, more importantly, the synergistic relationship that they may have with caffeine.

  3. 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.

  4. WIMP abundance and lepton (flavour) asymmetry

    Energy Technology Data Exchange (ETDEWEB)

    Stuke, Maik; Schwarz, Dominik J. [Fakultät für Physik, Universität Bielefeld, Postfach 100131, 33501 Bielefeld (Germany); Starkman, Glenn, E-mail: mstuke@physik.uni-bielefeld.de, E-mail: dschwarz@physik.uni-bielefeld.de, E-mail: glenn.starkman@case.edu [CERCA/ISO, Department of Physics, Case Western Reserve University, Cleveland, OH 44106-7079 (United States)

    2012-03-01

    We investigate how large lepton asymmetries affect the evolution of the early universe at times before big bang nucleosynthesis and in particular how they influence the relic density of WIMP dark matter. In comparison to the standard calculation of the relic WIMP abundance we find a decrease, depending on the lepton flavour asymmetry. We find an effect of up to 20 per cent for lepton flavour asymmetries l{sub f} = O(0.1)

  5. Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

    NARCIS (Netherlands)

    Smit, B.A.; Engels, W.J.M.; Smit, G.

    2009-01-01

    Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in lite

  6. A straightforward method to determine flavouring substances in food by GC-MS

    NARCIS (Netherlands)

    Lopez Sanchez, P.; Sisseren, van M.; Marco, De S.; Jekel, A.A.; Nijs, de W.C.M.; Mol, J.G.J.

    2015-01-01

    A straightforward GC–MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix

  7. A straightforward method to determine flavouring substances in food by GC-MS

    NARCIS (Netherlands)

    Lopez Sanchez, P.; Sisseren, van M.; Marco, De S.; Jekel, A.A.; Nijs, de W.C.M.; Mol, J.G.J.

    2015-01-01

    A straightforward GC–MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix effe

  8. Antioxidative Dietary Compounds Modulate Gene Expression Associated with Apoptosis, DNA Repair, Inhibition of Cell Proliferation and Migration

    Directory of Open Access Journals (Sweden)

    Likui Wang

    2014-09-01

    Full Text Available Many dietary compounds are known to have health benefits owing to their antioxidative and anti-inflammatory properties. To determine the molecular mechanism of these food-derived compounds, we analyzed their effect on various genes related to cell apoptosis, DNA damage and repair, oxidation and inflammation using in vitro cell culture assays. This review further tests the hypothesis proposed previously that downstream products of COX-2 (cyclooxygenase-2 called electrophilic oxo-derivatives induce antioxidant responsive elements (ARE, which leads to cell proliferation under antioxidative conditions. Our findings support this hypothesis and show that cell proliferation was inhibited when COX-2 was down-regulated by polyphenols and polysaccharides. Flattened macrophage morphology was also observed following the induction of cytokine production by polysaccharides extracted from viili, a traditional Nordic fermented dairy product. Coix lacryma-jobi (coix polysaccharides were found to reduce mitochondrial membrane potential and induce caspase-3- and 9-mediated apoptosis. In contrast, polyphenols from blueberries were involved in the ultraviolet-activated p53/Gadd45/MDM2 DNA repair system by restoring the cell membrane potential. Inhibition of hypoxia-inducible factor-1 by saponin extracts of ginsenoside (Ginsen and Gynostemma and inhibition of S100A4 by coix polysaccharides inhibited cancer cell migration and invasion. These observations suggest that antioxidants and changes in cell membrane potential are the major driving forces that transfer signals through the cell membrane into the cytosol and nucleus, triggering gene expression, changes in cell proliferation and the induction of apoptosis or DNA repair.

  9. Minimal Flavour Violation and Anomalous Top Decays

    CERN Document Server

    Faller, Sven; Mannel, Thomas

    2013-01-01

    Top quark physics at the LHC may open a window to physics beyond the standard model and even lead us to an understanding of the phenomenon "flavour". However, current flavour data is a strong hint that no "new physics" with a generic flavour structure can be expected in the TeV scale. In turn, if there is "new physics" at the TeV scale, it must be "minimally flavour violating". This has become a widely accepted assumption for "new physics" models. In this paper we propose a way to test the concept of minimal flavour violation for the anomalous charged $Wtq$, $q\\in\\{d,s,b\\}$, and flavour-changing $Vtq$, $q\\in\\{u,c\\}$ and $V\\in\\{Z,\\gamma,g\\}$, couplings within an effective field theory framework, i.e. in a model independent way. We perform a spurion analysis of our effective field theory approach and calculate the decay rates for the anomalous top-quark decays in terms of the effective couplings for different helicities by using a two-Higgs doublet model of type II (2HDM-II), under the assumption that the top-q...

  10. The Anti-Inflammatory and Vasodilating Effects of Three Selected Dietary Organic Sulfur Compounds from Allium Species

    Science.gov (United States)

    Chu, Chin-Chen; Wu, Wen-Shiann; Shieh, Ja-Ping; Chu, Heuy-Ling; Lee, Chia-Pu; Duh, Pin-Der

    2017-01-01

    The anti-inflammatory and vasodilating effects of three selected dietary organic sulfur compounds (OSC), including diallyl disulfide (DADS), dimethyl disulfide (DMDS), and propyl disulfide (PDS), from Allium species were investigated. In the anti-inflammatory activity assay, the three OSC demonstrated significant inhibition of nitric oxide (NO) and prostaglandin E2 (PGE2) production in LPS-induced RAW 264.7 cells. The expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX-2) in activated RAW 264.7 cells was inhibited by the three OSC, indicating that the three OSC prevented the LPS-induced inflammatory response in RAW 264.7 cells. For the vasodilative assay, the three OSC were ineffective in producing NO in SVEC4-10 cells, but they did enhance prostacyclin (PGI2) production. The expression of COX-2 in SVEC4-10 cells was activated by DADS and DMDS. Pretreatment of SVEC4-10 cells with the three OSC decreased ROS generation in H2O2-induced SVEC4-10 cells. In addition, the three OSC significantly inhibited angiotensin-I converting enzyme (ACE). The up-regulation of PGI2 production and COX-2 expression by DADS and DMDS and the reduction of ROS generation by DADS, DMDS, and PDS in SVEC4-10 cells contributed to the vasodilative effect of the three OSC. Collectively, these findings suggest that DADS, DMDS, and PDS are potential anti-inflammatory and vasodilative mediators. PMID:28134777

  11. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content.

    Science.gov (United States)

    Ventanas, Sonia; Puolanne, Eero; Tuorila, Hely

    2010-07-01

    Temporal changes of flavour (mushroom-like and saltiness) and texture (juiciness) in cooked bologna type sausages with different fat and salt content and containing selected volatile compounds (100 mg kg(-1) of 1-octen-3-ol and 200 mg kg(-1) of 2,6-dimethylpyrazine) were evaluated using time-intensity (TI) method. Preceding the TI study, descriptive profiles of sausages were determined. Release of volatiles was analysed by solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and an instrumental texture analysis was also performed. Chromatographic results obtained for 1-octen-3-ol were strongly correlated with the intensity perception of the linked odour and flavour (mushroom). Modifications of sausages matrix in terms of fat and salt content differently affected the dynamic perception of mushroom flavour, saltiness and juiciness. NaCl contributed to increasing release of 1-octen-3-ol (salting-out effect) confirmed by SPME analysis as well as the intensity and duration of the related flavour (mushroom) evaluated by TI. Similarly, NaCl increased the temporal perception of both saltines and juiciness of sausages. Increase in fat content led to a higher retention of 1-octen-3-ol (lipophilic compound) and thus to a less intense and shorter duration of mushroom flavour. Moreover, fat contributed to a more intense and a longer juiciness of sausages. These results highlight the feasibility of TI technique to evaluate changes in the temporal flavour and texture perception of sausages caused by modification of matrix composition.

  12. Heavy Flavour Electron Elliptic Flow

    CERN Document Server

    Gutierrez Ortiz, Nicolas Gilberto

    Due to the large mass of the Charm and Beauty quarks, they are c reated in the very first moments of the ultra-high energy nucleus-nucleus collisions taking place at the CERN LHC, therefore, they should be unaware of the geome try of the colli- sion system and carry no azimuthal anisotropies. Similarly , the energy loss via gluon radiation for these massive quarks should be suppressed, th e so-called dead cone ef- fect. Although the observation of elliptic flow in the electro ns produced through the semileptonic decay of these heavy mesons is an indirect meas urement, throughout this thesis it will be shown that a strong correlation exists between the momentum anisotropy of the mother and daughter particles. In the low t ransverse momentum region such measurement would establish whether or not the s ystem reaches local thermal equilibrium. While at large transverse momentum, t he observation of collec- tivity for the heavy flavours can be understood only if the col lisional and radiative in-medium interaction...

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

    CERN Document Server

    Feldmann, Thorsten; Moch, Paul

    2016-01-01

    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 $\\mu \\rightarrow e\\gamma$, $\\mu\\rightarrow 3e$ and muon conversion in nuclei.

  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. 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...

  17. 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.)

  18. Flavour-Violating Gluino and Squark Decays

    Energy Technology Data Exchange (ETDEWEB)

    Hurth, Tobias; /CERN /SLAC; Porod, Werner; /Wurzburg U.

    2010-06-11

    We consider scenarios with large flavour violating entries in the squark mass matrices focusing on the mixing between second and third generation squarks. These entries govern both, flavour violating low energy observables on the one hand and squark and gluino decays on the other hand. We first discuss the constraints on the parameter space due to the recent data on B mesons from the B factories and Tevatron. We then consider flavour violating squark and gluino decays and show that they can still be typically of order 10% despite the stringent constraints from low energy data. Finally we briefly comment on the impact for searches and parameter determinations at future collider experiments such as the upcoming LHC or a future International Linear Collider.

  19. 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.

  20. Minimal flavour violation and SU(5)-unification

    Energy Technology Data Exchange (ETDEWEB)

    Barbieri, Riccardo, E-mail: barbieri@sns.it; Senia, Fabrizio, E-mail: fabrizio.senia@sns.it [Scuola Normale Superiore and INFN, Piazza dei Cavalieri 7, 56126, Pisa (Italy)

    2015-12-17

    Minimal flavour violation in its strong or weak versions, based on U(3){sup 3} and U(2){sup 3}, respectively, allows suitable extensions of the standard model at the TeV scale to comply with current flavour constraints in the quark sector. Here we discuss considerations analogous to minimal flavour violation (MFV) in the context of SU(5)-unification, showing the new effects/constraints that arise both in the quark and in the lepton sector, where quantitative statements can be made controlled by the CKM matrix elements. The case of supersymmetry is examined in detail as a particularly motivated example. Third generation sleptons and neutralinos in the few hundred GeV range are shown to be compatible with current constraints.

  1. On the origin of neutrino flavour symmetry

    CERN Document Server

    King, Stephen F

    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 $\\Delta(3n^2)$ and $\\Delta(6n^2)$ groups, together with other examples such as $Z_7\\rtimes Z_3$. 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.

  2. 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....

  3. 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.

  4. Heavy-flavour production in ALICE

    Energy Technology Data Exchange (ETDEWEB)

    Sakai, Shingo

    2014-06-15

    We present measurements of heavy-flavour production in Pb–Pb collisions at √(s{sub NN})=2.76 TeV and in p–Pb collisions at 5.02 TeV by the ALICE Collaboration. A strong suppression of heavy-flavour production at high p{sub T} is observed in central Pb–Pb collisions, while non-zero elliptic flow is seen at low p{sub T} in semi-central collisions. The cold nuclear matter effects on the measurements in Pb–Pb collisions have been investigated in p–Pb collisions, and no large effects have been observed.

  5. Kaons in flavour tagged B decays

    Science.gov (United States)

    Albrecht, H.; Ehrlichmann, H.; Hamacher, T.; Hofmann, R. P.; Kirchhoff, T.; Nau, A.; Nowak, S.; Schröder, H.; Schulz, H. D.; Walter, M.; Wurth, R.; Hast, C.; Kolanoski, H.; Kosche, A.; Lange, A.; Lindner, A.; Mankel, R.; Schieber, M.; Siegmund, T.; Spaan, B.; Thurn, H.; Töpfer, D.; Wegener, D.; Bittner, M.; Eckstein, P.; Paulini, M. G.; Reim, K.; Wegener, H.; Mundt, R.; Oest, T.; Reiner, R.; Schmidt-Parzefall, W.; Funk, W.; Stiewe, J.; Werner, S.; Ehret, K.; Hofmann, W.; Hüpper, A.; Khan, S.; Knöpfle, K. T.; Seeger, M.; Spengler, J.; Britton, D. I.; Charlesworth, C. E. K.; Edwards, K. W.; Hyatt, E. R. F.; Kapitza, H.; Krieger, P.; Macfarlane, D. B.; Patel, P. M.; Prentice, J. D.; Saull, P. R. B.; Tzamariudaki, K.; van de Water, R. G.; Yoon, T.-S.; Reßing, D.; Schmidtler, M.; Schneider, M.; Schubert, K. R.; Strahl, K.; Waldi, R.; Weseler, S.; Kernel, G.; Križan, P.; Križnič, E.; Podobnik, T.; Živko, T.; Cronström, H. I.; Jönsson, L.; Balagura, V.; Belyaev, I.; Chechelnitsky, S.; Danilov, M.; Droutskoy, A.; Gershtein, Yu.; Golutvin, A.; Kostina, G.; Litvintsev, D.; Lubimov, V.; Pakhlov, P.; Ratnikov, F.; Semenov, S.; Snizhko, A.; Soloshenko, V.; Tichomirov, I.; Zaitsev, Yu.

    1994-09-01

    Using the ARGUS detector at the e + e - storage ring DORIS II, flavour-dependent kaon production in B meson decays has been studied. Using the leptons as flavour tags, it has been possible to separately measure the multiplicities of K +, K - and K {/s 0} in inclusive B decays and in semileptonic B decays. The kaon production in semileptonic B decays was further used to estimate the ratio of charmed decays over all decays, and thus also the fraction of charmless B decays.

  6. 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.

  7. 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.

  8. Emerging aspects of dietary glutamate metabolism in the developing gut

    Science.gov (United States)

    Glutamate is a major constituent of dietary protein and is also consumed in many prepared foods as a flavour additive in the form of monosodium glutamate (MSG). Evidence from human and animal studies indicates that glutamate is the major oxidative fuel for the gut and that dietary glutamate is exten...

  9. 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...

  10. Search for Charged Lepton Flavour Violation at CMS

    CERN Document Server

    Mukherjee, Swagata

    2017-01-01

    Lepton flavour is a conserved quantity in the standard model of particle physics, but it does not follow from an underlying gauge symmetry. After the discovery of neutrino oscillation, it has been established that lepton flavour is not conserved in the neutral sector. Thus the lepton sector is an excellent place to look for New Physics, and in this perspective the Charged Lepton Flavour Violation is interesting. Various extensions of the standard model predict lepton flavour violating decays that can be observed at LHC. This talk presents several searches for lepton flavour violation with data collected by the CMS detector.

  11. 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

    2015-01-01

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Causmaecker, Karen De [Theoretische Natuurkunde, IIHE/ELEM and International Solvay Institutes,Vrije Universiteit Brussel,Pleinlaan 2, B-1050 Brussels (Belgium); Fuks, Benjamin [Sorbonne Universités, UPMC University Paris 06, UMR 7589, LPTHE,F-75005 Paris (France); CNRS, UMR 7589, LPTHE,F-75005 Paris (France); Institut Pluridisciplinaire Hubert Curien/Département Recherches Subatomiques,Université de Strasbourg/CNRS-IN2P3, 23 Rue du Loess, F-67037 Strasbourg (France); Herrmann, Björn [LAPTh, Université Savoie Mont Blanc, CNRS,9 Chemin de Bellevue, F-74941 Annecy-le-Vieux (France); Mahmoudi, Farvah [Université de Lyon, Université Lyon 1, Centre de Recherche Astrophysique de Lyon,CNRS, UMR 5574, Saint-Genis Laval Cedex, F-69561 (France); Ecole Normale Supérieure de Lyon,46 allée d’Italie, F-69007 Lyon (France); Physics Department, CERN Theory Division,CH-1211 Geneva 23 (Switzerland); O’Leary, Ben; Porod, Werner [Institut für Theoretische Physik und Astrophysik, Universität Würzburg,D-97074 Würzburg (Germany); Sekmen, Sezen [Department of Physics, Kyungpook National University,Daegu, 702-701 (Korea, Republic of); Strobbe, Nadja [Department of Physics and Astronomy, Ghent University,Proeftuinstraat 86, B-9000 Gent (Belgium); Fermi National Accelerator Laboratory,Batavia, 60510-5011 (United States)

    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.

  13. Safety evaluation of natural flavour complexes

    NARCIS (Netherlands)

    Smith, R.L.; Adams, T.B.; Cohen, S.M.; Doull, J.; Feron, V.J.; Goodman, J.I.; Hall, R.L.; Marnett, L.J.; Portoghese, P.S.; Waddell, W.J.; Wagner, B.M.

    2004-01-01

    Natural flavour complexes (NFCs) are chemical mixtures obtained by applying physical separation methods to botanical sources. Many NFCs are derived from foods. In the present paper, a 12-step procedure for the safety evaluation of NFCs, 'the naturals paradigm', is discussed. This procedure, which is

  14. Constraining multi-Higgs flavour models

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez Felipe, R.; Silva, Joao P. [Rua Conselheiro Emidio Navarro 1, Instituto Superior de Engenharia de Lisboa-ISEL, Lisbon (Portugal); Universidade de Lisboa, Centro de Fisica Teorica de Particulas (CFTP), Instituto Superior Tecnico, Lisbon (Portugal); Ivanov, I.P. [Universite de Liege, IFPA, Liege (Belgium); Sobolev Institute of Mathematics, Novosibirsk (Russian Federation); Ghent University, Department of Physics and Astronomy, Ghent (Belgium); Nishi, C.C. [Universidade Federal do ABC-UFABC, Santo Andre, SP (Brazil); Serodio, Hugo [Universitat de Valencia-CSIC, Departament de Fisica Teorica and IFIC, Burjassot (Spain)

    2014-07-15

    To study a flavour model with a non-minimal Higgs sector one must first define the symmetries of the fields; then identify what types of vacua exist and how they may break the symmetries; and finally determine whether the remnant symmetries are compatible with the experimental data. Here we address all these issues in the context of flavour models with any number of Higgs doublets. We stress the importance of analysing the Higgs vacuum expectation values that are pseudo-invariant under the generators of all subgroups. It is shown that the only way of obtaining a physical CKM mixing matrix and, simultaneously, non-degenerate and non-zero quark masses is requiring the vacuum expectation values of the Higgs fields to break completely the full flavour group, except possibly for some symmetry belonging to baryon number. The application of this technique to some illustrative examples, such as the flavour groups Δ(27), A{sub 4} and S{sub 3}, is also presented. (orig.)

  15. Lepton flavour violation in composite Higgs models

    Energy Technology Data Exchange (ETDEWEB)

    Feruglio, Ferruccio, E-mail: feruglio@pd.infn.it; Paradisi, Paride, E-mail: paride.paradisi@pd.infn.it [Sezione di Padova, Dipartimento di Fisica e Astronomia ‘G. Galilei’, INFN, Università di Padova, Via Marzolo 8, 35131, Padua (Italy); Pattori, Andrea, E-mail: pattori@physik.uzh.ch [Physik-Institut, Universität Zürich, 8057, Zurich (Switzerland)

    2015-12-08

    We discuss in detail the constraints on the partial compositeness coming from flavour and CP violation in the leptonic sector. In the first part we present a formulation of partial compositeness in terms of a flavour symmetry group and a set of spurions, whose background values specify the symmetry breaking pattern. In such a framework we construct the complete set of dimension-six operators describing lepton flavour violation and CP violation. By exploiting the existing bounds, we derive limits on the compositeness scale in different scenarios, characterised by increasing restrictions on the spurion properties. We confirm that in the most general case the compositeness scale should lie well above 10 TeV. However, if in the composite sector the mass parameters and Yukawa couplings are universal, such a bound can be significantly lowered, without necessarily reproducing the case of minimal flavour violation. The most sensitive processes are decays of charged leptons either of radiative type or into three charged leptons, μ→e conversion in nuclei and the electric dipole moment of the electron. In the second part we explicitly compute the Wilson coefficients of the relevant dimension-six operators in the so-called two-site model, embodying the symmetry breaking pattern discussed in our first part, and we compare the results with those of the general spurion analysis.

  16. Lepton flavour violation in composite Higgs models

    Energy Technology Data Exchange (ETDEWEB)

    Feruglio, Ferruccio; Paradisi, Paride [Universita di Padova, Dipartimento di Fisica e Astronomia ' G. Galilei' , Padua (Italy); INFN, Padua (Italy); Pattori, Andrea [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland)

    2015-12-15

    We discuss in detail the constraints on the partial compositeness coming from flavour and CP violation in the leptonic sector. In the first part we present a formulation of partial compositeness in terms of a flavour symmetry group and a set of spurions, whose background values specify the symmetry breaking pattern. In such a framework we construct the complete set of dimension-six operators describing lepton flavour violation and CP violation. By exploiting the existing bounds, we derive limits on the compositeness scale in different scenarios, characterised by increasing restrictions on the spurion properties. We confirm that in the most general case the compositeness scale should lie well above 10 TeV. However, if in the composite sector the mass parameters and Yukawa couplings are universal, such a bound can be significantly lowered, without necessarily reproducing the case of minimal flavour violation. The most sensitive processes are decays of charged leptons either of radiative type or into three charged leptons, μ → e conversion in nuclei and the electric dipole moment of the electron. In the second part we explicitly compute the Wilson coefficients of the relevant dimension-six operators in the so-called two-site model, embodying the symmetry breaking pattern discussed in our first part, and we compare the results with those of the general spurion analysis. (orig.) 7.

  17. Safety evaluation of natural flavour complexes

    NARCIS (Netherlands)

    Smith, R.L.; Adams, T.B.; Cohen, S.M.; Doull, J.; Feron, V.J.; Goodman, J.I.; Hall, R.L.; Marnett, L.J.; Portoghese, P.S.; Waddell, W.J.; Wagner, B.M.

    2004-01-01

    Natural flavour complexes (NFCs) are chemical mixtures obtained by applying physical separation methods to botanical sources. Many NFCs are derived from foods. In the present paper, a 12-step procedure for the safety evaluation of NFCs, 'the naturals paradigm', is discussed. This procedure, which is

  18. Working group report: Collider and flavour physics

    Indian Academy of Sciences (India)

    Debajyoti Choudhury; Asesh K Datta; Anirban Kundu

    2009-01-01

    The activities of the working group took place under two broad subgroups: Collider Physics subgroup and Flavour Physics subgroup. Reports on some of the projects undertaken are included. Also, some of the leading discussions organized by the working group are summarized.

  19. 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 o

  20. The Revival of Kaon Flavour Physics

    CERN Document Server

    Buras, Andrzej J

    2016-01-01

    After years of silence we should witness in the rest of this decade and in the next decade the revival of kaon flavour physics. This is not only because of the crucial measurements of the branching ratios for the rare decays $K^+\\to\\pi^+\

  1. 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.  

  2. Flavour Covariant Transport Equations: an Application to Resonant Leptogenesis

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2014-01-01

    We present a fully flavour-covariant formalism for transport phenomena, by deriving Markovian master equations that describe the time-evolution of particle number densities in a statistical ensemble with arbitrary flavour content. As an application of this general formalism, we study flavour effects in a scenario of resonant leptogenesis (RL) and obtain the flavour-covariant evolution equations for heavy-neutrino and lepton number densities. This provides a complete and unified description of RL, capturing three relevant physical phenomena: (i) the resonant mixing between the heavy-neutrino states, (ii) coherent oscillations between different heavy-neutrino flavours, and (iii) quantum decoherence effects in the charged-lepton sector. To illustrate the importance of this formalism, we numerically solve the flavour-covariant rate equations for a minimal RL model and show that the total lepton asymmetry can be enhanced up to one order of magnitude, as compared to that obtained from flavour-diagonal or partially ...

  3. Flavour release from dried vegetables.

    NARCIS (Netherlands)

    Ruth, van S.M.

    1995-01-01

    The research described in this thesis was focused on the development of an in vitro model system for isolation of volatile compounds from dried vegetables under mouth conditions, such as volume of the mouth, temperature, salivation and mastication. Instrumental analysis of these volatile compoun

  4. Effect of probiotics on the meat flavour and gut microbiota of chicken.

    Science.gov (United States)

    Wang, Yan; Sun, Jing; Zhong, Hang; Li, Nianzhen; Xu, Hengyong; Zhu, Qing; Liu, Yiping

    2017-07-25

    To date, no report has demonstrated the use of beneficial microbes for contributing to the flavour characteristics and gut microbiota diversity of chicken. Here, we selected six probiotics obtained from our laboratory and supplemented them in six different combinations to 420 newborn male Qingjiaoma chickens under the same controlled living environment (60 birds, no probiotic supplements). The results showed that chicken supplemented with Bacillus species showed beneficial effects in body weight. Acetate is the major fermentation production in the chicken caecum, and chicken supplemented with Pediococcus pentosaceus had the average higher short chain fatty acids (SCFAs) contents. In chicken caecal microflora, the abundance of Bacteroidetes bacteria was positively correlated with the content of propionate, butyrate, and isobutyrate, whereas an increase in acetate content was positively correlated to the abundance of Firmicutes. Compared to chickens without probiotic supplement, chickens supplemented with P. pentosaceus had more characteristic flavour compounds in the sampled breast meat, especially higher concentrations of (E)-2-heptenal, (E,E)-2,4-nonadienal, and certain C6-C9 unsaturated fatty acids. This resulted in a stronger chicken-fatty or fatty odour which directly improved the flavour. These findings suggest that probiotics can improve chicken meat flavour and increase gut microbiota diversity.

  5. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.

    Science.gov (United States)

    Saerens, S M G; Verbelen, P J; Vanbeneden, N; Thevelein, J M; Delvaux, F R

    2008-10-01

    During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active substances, which are vital for the complex flavour of beer. In order to obtain insight into the influence of high-gravity brewing and fermentation temperature on flavour formation, we analysed flavour production and the expression level of ten genes (ADH1, BAP2, BAT1, BAT2, ILV5, ATF1, ATF2, IAH1, EHT1 and EEB1) during fermentation of a lager and an ale yeast. Higher initial wort gravity increased acetate ester production, while the influence of higher fermentation temperature on aroma compound production was rather limited. In addition, there is a good correlation between flavour production and the expression level of specific genes involved in the biosynthesis of aroma compounds. We conclude that yeasts with desired amounts of esters and higher alcohols, in accordance with specific consumer preferences, may be identified based on the expression level of flavour biosynthesis genes. Moreover, these results demonstrate that the initial wort density can determine the final concentration of important volatile aroma compounds, thereby allowing beneficial adaptation of the flavour of beer.

  6. 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

    .108, 15.115, 15.116, 15.118 and 15.135] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the Maximised Survey-derived Daily Intake (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 criteria and identity for the materials of commerce, have been provided for all 41 candidate substances....

  7. 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

  8. Flavon-induced connections between lepton flavour mixing and charged lepton flavour violation processes

    CERN Document Server

    Pascoli, Silvia

    2016-01-01

    In leptonic flavour models with discrete flavour symmetries, couplings between flavons and leptons can result in special flavour structures after they gain vacuum expectation values. At the same time, they can also contribute to the other lepton-flavour-violating processes. We study the flavon-induced LFV 3-body charged lepton decays and radiative decays and we take as example the $A_4$ discrete symmetry. In $A_4$ models, a $Z_3$ residual symmetry roughly holds in the charged lepton sector for the realisation of tri-bimaximal mixing at leading order. The only processes allowed by this symmetry are $\\tau^-\\to \\mu^+ e^- e^-, e^+ \\mu^- \\mu^-$, and the other 3-body and all radiative decays are suppressed by small $Z_3$-breaking effects. These processes also depend on the representation the flavon is in, whether pseudo-real (case i) or complex (case ii). We calculate the decay rates for all processes for each case and derive their strong connection with lepton flavour mixing. In case i, sum rules for the branching...

  9. Neutrino observables from predictive flavour patterns

    Energy Technology Data Exchange (ETDEWEB)

    Cebola, Luis M.; Emmanuel-Costa, David [Universidade de Lisboa, Departamento de Fisica and Centro de Fisica Teorica de Particulas - CFTP, Instituto Superior Tecnico, Lisboa (Portugal); Felipe, Ricardo Gonzalez [Universidade de Lisboa, Departamento de Fisica and Centro de Fisica Teorica de Particulas - CFTP, Instituto Superior Tecnico, Lisboa (Portugal); ISEL - Instituto Superior de Engenharia de Lisboa, Instituto Politecnico de Lisboa, Lisboa (Portugal)

    2016-03-15

    We look for predictive flavour patterns of the effective Majorana neutrino mass matrix that are compatible with current neutrino oscillation data. Our search is based on the assumption that the neutrino mass matrix contains equal elements and a minimal number of parameters, in the flavour basis where the charged lepton mass matrix is diagonal and real. Three unique patterns that can successfully explain neutrino observables at the 3σ confidence level with just three physical parameters are presented. Neutrino textures described by four and five parameters are also studied. The predictions for the lightest neutrino mass, the effective mass parameter in neutrinoless double beta decays and for the CP-violating phases in the leptonic mixing are given. (orig.)

  10. Revisiting Lepton Flavour Universality in B Decays

    Science.gov (United States)

    Paradisi, Paride

    2017-04-01

    Lepton flavour universality (LFU) in B-decays is revisited by considering a class of semileptonic operators defined at a scale Λ above the electroweak scale v. The importance of quantum effects is emphasised [F. Feruglio, P. Paradisi and A. Pattori, arxiv:arXiv:1606.00524 [hep-ph], to appear in PRL]. We construct the low-energy effective Lagrangian taking into account the running effects from Λ down to v through the one-loop renormalization group equations (RGE) in the limit of exact electroweak symmetry and QED RGEs from v down to the 1 GeV scale. The most important quantum effects turn out to be the modification of the leptonic couplings of the vector boson Z and the generation of a purely leptonic effective Lagrangian. Large LFU breaking effects in Z and τ decays as well as visible lepton flavour violating (LFV) effects in τ decays are induced.

  11. Neutrino observables from predictive flavour patterns

    CERN Document Server

    Cebola, Luis M; Felipe, Ricardo Gonzalez

    2016-01-01

    We look for predictive flavour patterns of the effective Majorana neutrino mass matrix that are compatible with current neutrino oscillation data. Our search is based on the assumption that the neutrino mass matrix contains equal elements and a minimal number of parameters, in the flavour basis where the charged lepton mass matrix is diagonal and real. Three unique patterns that can successfully explain neutrino observables at the $3\\sigma$ confidence level with just three physical parameters are presented. Neutrino textures described by four and five parameters are also studied. The predictions for the lightest neutrino mass, the effective mass parameter in neutrinoless double beta decays and the CP-violating phases in the leptonic mixing are given.

  12. Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA: ethanol O-acyltransferase Eht1 or Eeb1

    DEFF Research Database (Denmark)

    Zhuang, Shiwen; Fu, Junshu; Powell, Chris;

    2015-01-01

    Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosynthesis of these compounds by alcoholysis...

  13. 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.

  14. Searches for lepton flavour violation at ATLAS

    CERN Document Server

    Besjes, Geert-Jan; The ATLAS collaboration

    2017-01-01

    Lepton flavour violation (LFV) is a striking signature of potential beyond the Standard Model physics. Searches for LFV with the ATLAS detector are reported in channels focusing on the decay of the Higgs boson, the Z boson and of a heavy neutral gauge boson, Z', using pp collisions data with a center of mass energy of 8 TeV and 13 TeV.

  15. Towards Four-Flavour Dynamical Simulations

    CERN Document Server

    Herdoiza, Gregorio

    2010-01-01

    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.

  16. Some theoretical issues in heavy flavour physics

    Indian Academy of Sciences (India)

    Amol Dighe

    2012-11-01

    Some of the recent developments in heavy flavour physics will be reviewed. This will include an update on some of the Standard Model predictions, and a summary of recent measurements that may indicate the presence of new physics (NP). The focus will be on selected models of NP that are indicated by the anomalies in the current data. Observables that can potentially yield signatures of specific physics beyond the Standard Model will be pointed out.

  17. Heavy flavour physics from top to bottom

    Energy Technology Data Exchange (ETDEWEB)

    Paulini, M. [Lawrence Berkeley National Lab., CA (United States); CDF and D0 Collaborations

    1997-01-01

    We review the status of heavy flavour physics at the Fermilab Tevatron collider by summarizing recent top quark and B physics results from CDF and D0. In particular we discuss the measurement of the top quark mass and top production cross section as well as B meson lifetimes and time dependent B{bar B} mixing results. An outlook of perspectives for top and B physics in Run II starting in 1999 is also given. 38 refs., 23 figs., 8 tabs.

  18. 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.)

  19. Lepton flavour violation in the RS model

    Energy Technology Data Exchange (ETDEWEB)

    Moch, Paul; Beneke, Martin [Physik Department T31, Technische Universitaet Muenchen, 85748 Garching (Germany); Rohrwild, Juergen [Rudolf Peierls Centre for Theoretical Physics, University of Oxford, 1 Keble Road, Oxford OX1 3NP (United Kingdom)

    2015-07-01

    We consider charged lepton flavour observables in the Randall-Sundrum (RS) model with and without custodial protection.To this end, we apply a fully five dimensional (5D) framework to calculate the matching coefficients of the effective field theory at the electroweak scale. This enables us to compute predictions for the radiative decay μ → eγ as well as the decay μ → 3e and μ → e conversion in nuclei.

  20. Bimaximal Neutrino Mixing with Discrete Flavour Symmetries

    CERN Document Server

    Merlo, Luca

    2011-01-01

    In view of the fact that the data on neutrino mixing are still compatible with a situation where Bimaximal mixing is valid in first approximation and it is then corrected by terms of order of the Cabibbo angle, we present examples where these properties are naturally realized. The models are supersymmetric in 4-dimensions and based on the discrete non-Abelian flavour symmetry S4.

  1. Neutrino-flavoured sneutrino dark matter

    Science.gov (United States)

    March-Russell, John; McCabe, Christopher; McCullough, Matthew

    2010-03-01

    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 ν μ and ν τ (for a normal neutrino hierarchy). Next generation direct detection experiments can explore much of the parameter space through both elastic and inelastic scattering. We show in detail that the observed neutrino masses and mixings can arise as a consequence of supersymmetry breaking effects in the sneutrino DM sector, consistent with all experimental constraints.

  2. 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...

  3. Flavour Condensate and the Dark Sector of the Universe

    CERN Document Server

    Tarantino, Walter

    2012-01-01

    This thesis is devoted to the development of a nonperturbative quantum field theoretical approach to flavour physics, with special attention to cosmological applications. Neutrino flavour oscillation is nowadays a fairly well-established experimental fact. However, the formulation of flavour oscillations in a relativistic field theoretical framework presents non-trivial difficulties. A nonperturbative approach for building flavour states has been proposed by Blasone, Vitiello and coworkers. The formalism implies a non-trivial physical vacuum (called "flavour vacuum"), which might act as a source of Dark Energy. Furthermore, such a vacuum has been recognized as the effective vacuum state arising in the low energy limit of a string theoretical model, D-particle Foam Model. In the attempt of probing the observable phenomenology of the D-particle foam model, a simple toy model (two scalars with mixing \\`a la Blasone & Vitiello on a adiabatically expanding background) has been studied, proving that the flavour...

  4. Dark matter within the minimal flavour violation ansatz

    CERN Document Server

    Lopez-Honorez, Laura

    2013-01-01

    Minimal Flavour Violation hypothesis can provide an attractive framework for Dark Matter (DM). We consider scalar DM candidates carrying flavour quantum numbers and whose representation under the flavour group guarantees DM stability. They interact with the Standard Model fields through Higgs portal at renormalisable level and also to quarks through dimension-6 operators. We provide a systematic analysis of the viable parameter space for the DM fields, which are triplet of the flavour group, considering several DM-quark interactions. In this framework, we analyse in which cases the viable parameter space differs from Higgs portal models thanks to the underlying flavour structure. In contrast to minimal Higgs portal scenarios, we find that light DM in the GeV mass range as well as heavier candidates above Higgs resonance could be allowed by colliders, direct and indirect DM detection searches as well as flavour constraints. The large mass regime above the top mass could even be beyond the reach of future exper...

  5. Natural dietary anti-cancer chemopreventive compounds: redox-mediated differential signaling mechanisms in cytoprotection of normal cellsversus cytotoxicity in tumor cells

    Institute of Scientific and Technical Information of China (English)

    Sujit NAIR; Wenge LI; Ah-Ng Tony KONG

    2007-01-01

    Many dietary phytochemicals exhibit health-beneficial effects including preven-tion of diseases such as cancer, as well as neurological, cardiovascular, inflam-matory, and metabolic diseases. Evolutionarily, herbivorous and omnivorous animals have been ingesting plants. This interaction between "animal-plant"ecosystems has resulted in an elaborate system of detoxification and defense mechanisms evolved by animals including humans. Mammalian cells, including human cells, respond to these dietary phytochemicals by "non-classical receptor sensing" mechanisms of electrophilic chemical-stress typified by "thiol-modu-lated" cellular signaling events primarily leading to the gene expression of phar-macologically beneficial effects, but sometimes unwanted cytotoxicity also. Our laboratory has been studying two groups of dietary phytochemical cancer-chemopreventive compounds (isothiocyanates and polyphenols), which are effective in chemical-induced, as well as genetically-induced, animal carcinogen-esis models. These compounds typically generate "cellular stress" and modulate gene expression of phase Ⅱ detoxifying/antioxidant enzymes. Electrophiles, reac-tive oxygen species, and reactive nitrogen species are known to act as second messengers in the modulation of many cellular signaling pathways leading to gene expression changes and pharmacological responses. Redox-sensitive tran-scription factors such as nuclear factor-E2-related factor 2 (Nrf2), AP-1, NF-κB, to cite a few examples, sense and transduce changes in the cellular redox status and modulate gene expression responses to oxidative and electrophilic stresses, pre-sumably via sulfhydryl modification of critical cysteine residues found on these proteins and/or other upstream redox-sensitive molecular targets. In the current review, we will explore dietary cancer chemopreventive phytochemicals, discuss the link between oxidative/electrophilic stresses and the redox circuitry, and con-sider different redox

  6. 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;

    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...

  7. 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.

  8. Leptonic minimal flavour violation in warped extra dimensions

    Indian Academy of Sciences (India)

    Abhishek M Iyer; Sudhir K Vempati

    2012-10-01

    Lepton mass hierarchies and lepton flavour violation are revisited in the framework of Randall–Sundrum models. Models with Dirac-type as well as Majorana-type neutrinos are considered. The five-dimensional -parameters are fit to the charged lepton and neutrino masses and mixings using 2 minimization. Leptonic flavour violation is shown to be large in these cases. Schemes of minimal flavour violation are considered for the cases of an effective LLHH operator and Dirac neutrinos and are shown to significantly reduce the limits from lepton flavour violation.

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

    DEFF Research Database (Denmark)

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

    2012-01-01

    We study the extension of the Minimal Flavour Violation (MFV) hypothesis to the MSSM without R-parity. The novelty of our approach lies in the observation that supersymmetry enhances the global symmetry of the kinetic term and in the fact that we consider as irreducible sources of the flavour...... 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...

  10. 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.

  11. Volatile compounds of millet bran and its dietary fiber%小米糠及其膳食纤维中的挥发性成分对比

    Institute of Scientific and Technical Information of China (English)

    刘敬科; 赵巍; 张爱霞; 刘莹莹; 李少辉; 张玉宗

    2016-01-01

    ABSTRACT:Volatile compounds of millet bran and its dietary fiber were extracted by simultaneous distillation extraction (SDE) and gas chromatography‐mass spectrometry (GC‐MS) .The results showed that a total of 77 compounds were identified ,inclu‐ding 24 aldehydes ,11 acids ,9 alcohols ,6 ketones ,11 benzene derivatives ,12 hydrocarbons ,and 4 others .There were obvi‐ous difference in volatile compounds of millet bran and its dietary fiber ,only 24 same compounds were detected .Hexanal ,non‐anal ,(E ,E)‐2 ,4‐decadienal ,(Z)‐9 ,17‐octadecadienal and hexadecanoic acid were dominant volatile compounds in millet bran . 3‐furaldehyde ,hexadecanoic acid ,(Z ,Z)‐9 ,12‐octadecadienoic acid and 1‐methyl‐naphthalene were dominant volatile com‐pounds in dietary fiber from millet bran .Preparation of dietary fiber of millet bran by acid base extraction and ultrafine grinding could lead to a marked loss of acids ,hydrocarbons and aldehydes ,and a increase of benzene derivatives .%采用同时蒸馏萃取(SDE)结合气相色谱‐质谱联用技术(GC‐MS)分析小米糠及其膳食纤维中挥发性成分,共检测到了77种挥发性成分,包含有24种醛、11种酸、9种醇、6种酮、11种含苯衍生物、12种碳氢化合物和4种其他物质。小米糠及其膳食纤维中的挥发性成分有24种成分相同,差别较大。己醛、壬醛、(E ,E )‐2,4‐癸二烯醛、(Z )‐9,17‐十八碳二烯醛、十六酸为小米糠主要挥发性成分,3‐糠醛、十六酸、(Z ,Z )‐9,12‐十八二烯酸和1‐甲基萘为小米糠膳食纤维主要挥发性成分,小米糠膳食纤维采用酸碱提取和超微粉碎制备会导致酸、碳氢、醛等成分大量减少,会增加含苯衍生物等成分含量。

  12. Antiproliferative activity of the dietary isothiocyanate erucin, a bioactive compound from cruciferous vegetables, on human prostate cancer cells.

    Science.gov (United States)

    Melchini, Antonietta; Traka, Maria H; Catania, Stefania; Miceli, Natalizia; Taviano, Maria Fernanda; Maimone, Patrizia; Francisco, Marta; Mithen, Richard F; Costa, Chiara

    2013-01-01

    It is becoming increasingly clear that many dietary agents, such as isothiocyanates (ITCs) from cruciferous vegetables, can retard or prevent the process of prostate carcinogenesis. Erucin (ER) is a dietary ITC, which has been recently considered a promising cancer chemopreventive phytochemical. The potential protective activity of ER against prostate cancer was investigated using prostate adenocarcinoma cells (PC3), to analyze its effects on pathways involved in cell growth regulation, such as the cyclin-dependent kinase (CDKs) inhibitor p21(WAF1/CIP1) (p21), phosphatidylinositol-3 kinase/AKT, and extracellular signal-regulated kinases (ERK)1/2 signaling pathways. We have shown for the first time that ER increases significantly p21 protein expression and ERK1/2 phosphorylation in a dose-dependent manner to inhibit PC3 cell proliferation (P ≤ 0.01). Compared to the structurally related sulforaphane, a well-studied broccoli-derived ITC, ER showed lower potency in inhibiting proliferation of PC3 cells, as well as in modulating p21 and pERK1/2 protein levels. Neither of the naturally occurring ITCs was able to affect significantly pAKT protein levels in prostate cells at all concentrations tested (0-25 μM). It is clearly important for the translation of laboratory findings to clinical approaches to investigate in animal and cell studies the molecular mechanisms by which ITCs may exert health promoting effects.

  13. Protective Effects of Six Selected Dietary Compounds against Leptin-Induced Proliferation of Oestrogen Receptor Positive (MCF-7 Breast Cancer Cells

    Directory of Open Access Journals (Sweden)

    Meran Keshawa Ediriweera

    2017-07-01

    Full Text Available Abstract: Background: Obesity is considered as one of the risk factors for breast cancer. Leptin has been found to be involved in breast cancer progression. Therefore, novel approaches to antagonize biological effects of leptin are much needed. The objective of this study was to evaluate the protective effects of six dietary compounds (quercetin, curcumin, gallic acid, epigallocatechin gallate (EGCG, ascorbic acid and catechin and assess the phosphorylation of extracellular signal-regulated kinase 1/2 (ERK1/2 in leptin-stimulated MCF-7 breast cancer cells in vitro. Methods: MCF-7 cells were exposed to leptin, leptin and compound and compound alone for 48 h. Cell viability was determined by 3-(4,5-dimethylthiazol-2-yl-2,5-diphenyltetrazolium bromide MTT and fluorometric assays after 48 h incubation. Phosphorylation of ERK1/2 was quantified by ELISA. Results: Only quercetin, curcumin and EGCG showed significant protective effects against leptin-induced proliferation of MCF-7 cells. Increase in ERK1/2 phosphorylation in response to leptin was reduced by the addition of quercetin, curcumin and EGCG. Conclusions: Considering the high prevalence of obesity, this observation provides a rationale for use of curcumin, quercetin and EGCG as antagonists of leptin in the treatment of obese breast cancer patients.

  14. Flavour covariant transport equations: An application to resonant leptogenesis

    Directory of Open Access Journals (Sweden)

    P.S. Bhupal Dev

    2014-09-01

    Full Text Available We present a fully flavour-covariant formalism for transport phenomena, by deriving Markovian master equations that describe the time-evolution of particle number densities in a statistical ensemble with arbitrary flavour content. As an application of this general formalism, we study flavour effects in a scenario of resonant leptogenesis (RL and obtain the flavour-covariant evolution equations for heavy-neutrino and lepton number densities. This provides a complete and unified description of RL, capturing three distinct physical phenomena: (i the resonant mixing between the heavy-neutrino states, (ii coherent oscillations between different heavy-neutrino flavours, and (iii quantum decoherence effects in the charged-lepton sector. To illustrate the importance of this formalism, we numerically solve the flavour-covariant rate equations for a minimal RL model and show that the total lepton asymmetry can be enhanced by up to one order of magnitude, as compared to that obtained from flavour-diagonal or partially flavour off-diagonal rate equations. Thus, the viable RL model parameter space is enlarged, thereby enhancing further the prospects of probing a common origin of neutrino masses and the baryon asymmetry in the Universe at the LHC, as well as in low-energy experiments searching for lepton flavour and number violation. The key new ingredients in our flavour-covariant formalism are rank-4 rate tensors, which are required for the consistency of our flavour-mixing treatment, as shown by an explicit calculation of the relevant transition amplitudes by generalizing the optical theorem. We also provide a geometric and physical interpretation of the heavy-neutrino degeneracy limits in the minimal RL scenario. Finally, we comment on the consistency of various suggested forms for the heavy-neutrino self-energy regulator in the lepton-number conserving limit.

  15. Charged lepton flavour violation in supersymmetric and holographic composite Higgs models with flavour symmetries

    DEFF Research Database (Denmark)

    Hagedorn, C.

    2014-01-01

    be detected by future experiments, thanks to the presence of a flavour symmetry Gf which constrains the form of the relevant couplings. The symmetry Gf is chosen to be finite, discrete and non-abelian and also helps to predict the peculiar lepton mixing pattern. © 2014 Elsevier B.V....

  16. Production and spectroscopy in heavy flavour

    CERN Document Server

    Maevskiy, Artem; The ATLAS collaboration

    2017-01-01

    A wide programme of studies of heavy flavour production at the LHC is performed with the ATLAS detector. This paper covers recent results in measurements of pair $b$-quark production, di-$J/\\psi$ production cross-section and effective cross-section from double parton scattering. Studies on the production of $\\psi(2S)$ and $X(3872)$ are presented as well. Paper also covers the measurement of $J/\\psi$-meson non-prompt production fraction and $B^\\pm$-meson mass reconstruction.

  17. Heavy flavour decay properties with ATLAS

    CERN Document Server

    Carli, Ina; The ATLAS collaboration

    2016-01-01

    We present the results on CP-violation searches in the Bs system, studied in the decay into J/psi phi, and the Bd system through the comparison of the decay time distributions in the flavour specific state J/psi K* and in the CP eigenstate J/psi KS. We additionally present new results in the search for the rare decays of Bs and Bd into mu+mu-. These searches are based on the full sample of data collected by ATLAS at 7 and 8 TeV collision energy. The consistency with the SM and with other available measurements is discussed.

  18. New Physics Search in Flavour Physics

    Energy Technology Data Exchange (ETDEWEB)

    Hurth, Tobias; /CERN /SLAC

    2006-01-04

    With the running B, kaon and neutrino physics experiments, flavour physics takes centre stage within today's particle physics. We discuss the opportunities offered by these experiments in our search for new physics beyond the SM and discuss their complementarity to collider physics. We focus on rare B and kaon decays, highlighting specific observables in an exemplary mode. We also comment on the so-called B {yields} {pi}{pi} and B {yields} K{pi} puzzles. Moreover, we briefly discuss the restrictive role of long-distance strong interactions and some new tools such as QCD factorization and SCET to handle them.

  19. Test of lepton flavour universality at LHCb

    CERN Document Server

    Lionetto, Federica

    2016-01-01

    This contribution presents the $R_D{\\ast}$ and $R_K$ measurements, which are a clean probe of lepton flavour universality, and the angular analyses of the $B^0 \\to K^\\ast {0} \\mu^+ \\mu^-$ and $B^0 \\to K^\\ast{0} ~e^+ e^-$ decays, which allow to search for New Physics in rare decays proceeding through ${\\text a} ~b \\to s \\ell^+ \\ell^-$ transition. All measurements have been performed by the LHCb collaboration using the full statistics of LHC Run I. An overview of the ongoing and future measurements is given in the conclusions.

  20. Lepton flavour universality violation from composite muons

    CERN Document Server

    Stangl, Peter

    2015-01-01

    We describe a possibility to explain the $2.6\\sigma$ deviation from lepton flavour universality observed by the LHCb collaboration in $B^+\\to K^+\\ell^+\\ell^-$ decays in the context of minimal composite Higgs models. We find that a sizable degree of compositeness of partially composite muons can lead to a good agreement with the experimental data. Our construction predicts a new physics contribution to $B_s$-$\\bar{B}_s$ mixing. Additionally, it accounts for the deficit in the invisible $Z$ width measured at LEP.

  1. Two-Higgs Leptonic Minimal Flavour Violation

    CERN Document Server

    Botella, F J; Nebot, M; Rebelo, M N

    2011-01-01

    We construct extensions of the Standard Model with two Higgs doublets, where there are flavour changing neutral currents both in the quark and leptonic sectors, with their strength fixed by the fermion mixing matrices $V_{CKM}$ and $V_{PMNS}$. These models are an extension to the leptonic sector of the class of models previously considered by Branco, Grimus and Lavoura, for the quark sector. We consider both the cases of Dirac and Majorana neutrinos and identify the minimal discrete symmetry required in order to implement the models in a natural way.

  2. Minimal flavour violation and multi-Higgs models

    Energy Technology Data Exchange (ETDEWEB)

    Botella, F.J., E-mail: fbotella@uv.e [Departament de Fisica Teorica and IFIC, Universitat de Valencia-CSIC, E-46100, Burjassot (Spain); Branco, G.C., E-mail: gustavo.branco@cern.c [Departamento de Fisica and Centro de Fisica Teorica de Particulas (CFTP), Instituto Superior Tecnico, Av. Rovisco Pais, P-1049-001 Lisboa (Portugal); Rebelo, M.N., E-mail: margarida.rebelo@cern.c [Departamento de Fisica and Centro de Fisica Teorica de Particulas (CFTP), Instituto Superior Tecnico, Av. Rovisco Pais, P-1049-001 Lisboa (Portugal)

    2010-04-12

    We propose an extension of the hypothesis of Minimal Flavour Violation (MFV) to general multi-Higgs models without the assumption of Natural Flavour Conservation (NFC) in the Higgs sector. We study in detail under what conditions the neutral Higgs couplings are only functions of V{sub CKM} and propose a MFV expansion for the neutral Higgs couplings to fermions.

  3. B flavour tagging using charm decays at the LHCb experiment

    NARCIS (Netherlands)

    Aaij, R.; Adeva, B.; Adinolfi, M.; Affolder, A.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alessio, F.; Alexander, M.; Ali, S.; Alkhazov, G.; Cartelle, P. Alvarez; Alves, A. A.; Amato, S.; Amerio, S.; Amhis, Y.; An, L.; Anderlini, L.; Anderson, J.; Andreassi, G.; Andreotti, M.; Andrews, J. E.; Appleby, R. B.; Gutierrez, O. Aquines; Archilli, F.; d'Argent, P.; Artamonov, A.; Artuso, M.; Aslanides, E.; Auriemma, G.; Baalouch, M.; Bachmann, S.; Back, J. J.; Badalov, A.; Baesso, C.; Baldini, W.; Barlow, R. J.; Barschel, C.; Barsuk, S.; Barter, W.; Batozskaya, V.; Battista, V.; Bay, A.; Beaucourt, L.; Beddow, J.; Bedeschi, F.; Bediaga, I.; Bel, L. J.; Bellee, V.; Belloli, N.; Belyaev, I.; Ben-Haim, E.; Bencivenni, G.; Benson, S.; Benton, J.; Berezhnoy, A.; Bernet, R.; Bertolin, A.; Bettler, M. -O.; van Beuzekom, M.; Bien, A.; Bifani, S.; Billoir, P.; Bird, T.; Birnkraut, A.; Bizzeti, A.; Blake, T.; Blanc, F.; Blouw, J.; Blusk, S.; Bocci, V.; Bondar, A.; Bondar, N.; Bonivento, W.; Borghi, S.; Borsato, M.; Bowcock, T. J. V.; Bowen, E.; Bozzi, C.; Braun, S.; Britsch, M.; Britton, T.; Brodzicka, J.; Brook, N. H.; Buchanan, E.; Bursche, A.; Buytaert, J.; Cadeddu, S.; Calabrese, R.; Calvi, M.; Calvo Gomez, M.; Campana, P.; Perez, D. Campora; Capriotti, L.; Carbone, A.; Carboni, G.; Cardinale, R.; Cardini, A.; Carniti, P.; Carson, L.; Carvalho Akiba, K.; Casse, G.; Cassina, L.; Garcia, L. Castillo; Cattaneo, M.; Cauet, Ch.; Cavallero, G.; Cenci, R.; Charles, M.; Charpentier, Ph.; Chefdeville, M.; Chen, S.; Cheung, S. -F.; Chiapolini, N.; Chrzaszcz, M.; Vidal, X. Cid; Ciezarek, G.; Clarke, P. E. L.; Clemencic, M.; Cliff, H. V.; Closier, J.; Coco, V.; Cogan, J.; Cogneras, E.; Cogoni, V.; Cojocariu, L.; Collazuol, G.; Collins, P.; Comerma-Montells, A.; Contu, A.; Cook, A.; Coombes, M.; Coquereau, S.; Corti, G.; Corvo, M.; Couturier, B.; Cowan, G. A.; Craik, D. C.; Crocombe, A.; Cruz Torres, M.; Cunliffe, S.; Currie, R.; D'Ambrosio, C.; Dall'Occo, E.; Dalseno, J.; David, P. N. Y.; Davis, A.; De Bruyn, K.; De Capua, S.; De Cian, M.; De Miranda, J. M.; De Paula, L.; De Simone, P.; Dean, C. -T.; Decamp, D.; Deckenhoff, M.; Del Buono, L.; Deleage, N.; Demmer, M.; Derkach, D.; Deschamps, O.; Dettori, F.; Dey, B.; Di Canto, A.; Di Ruscio, F.; Dijkstra, H.; Donleavy, S.; Dordei, F.; Dorigo, M.; Dosil Suarez, A.; Dossett, D.; Dovbnya, A.; Dreimanis, K.; Dufour, L.; Dujany, G.; Dupertuis, F.; Durante, P.; Dzhelyadin, R.; Dziurda, A.; Dzyuba, A.; Easo, S.; Egede, U.; Egorychev, V.; Eidelman, S.; Eisenhardt, S.; Eitschberger, U.; Ekelhof, R.; Eklund, L.; El Rifai, I.; Elsasser, Ch.; Ely, S.; Esen, S.; Evans, H. M.; Evans, T.; Falabella, A.; Faerber, C.; Farinelli, C.; Farley, N.; Farry, S.; Fay, R.; Ferguson, D.; Fernandez Albor, V.; Ferrari, F.; Ferreira Rodrigues, F.; Ferro-Luzzi, M.; Filippov, S.; Fiore, M.; Fiorini, M.; Firlej, M.; Fitzpatrick, C.; Fiutowski, T.; Fohl, K.; Fol, P.; Fontana, M.; Fontanelli, F.; Forty, R.; Francisco, O.; Frank, M.; Frei, C.; Frosini, M.; Fu, J.; Furfaro, E.; Gallas Torreira, A.; Galli, D.; Gallorini, S.; Gambetta, S.; Gandelman, M.; Gandini, P.; Gao, Y.; Garcia Pardinas, J.; Tico, J. Garra; Garrido, L.; Gascon, D.; Gaspar, C.; Gauld, R.; Gavardi, L.; Gazzoni, G.; Gerick, D.; Gersabeck, E.; Gersabeck, M.; Gershon, T.; Ghez, Ph.; Gianelle, A.; Giani, S.; Gibson, V.; Girard, O. G.; Giubega, L.; Gligorov, V. V.; Goebel, C.; Golubkov, D.; Golutvin, A.; Gomes, A.; Gotti, C.; Gandara, M. Grabalosa; Graciani Diaz, R.; Cardoso, L. A. Granado; Grauges, E.; Graverini, E.; Graziani, G.; Grecu, A.; Greening, E.; Gregson, S.; Griffith, P.; Grillo, L.; Gruenberg, O.; Gui, B.; Gushchin, E.; Guz, Yu.; Gys, T.; 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.; He, J.; Head, T.; Heijne, V.; Hennessy, K.; Henrard, P.; Henry, L.; Hernando Morata, J. A.; van Herwijnen, E.; Hess, M.; Hicheur, A.; Hill, D.; Hoballah, M.; Hombach, C.; Hulsbergen, W.; Humair, T.; Hussain, N.; Hutchcroft, D.; Hynds, D.; Idzik, M.; Ilten, P.; Jacobsson, R.; Jaeger, A.; Jalocha, J.; Jans, E.; Jawahery, A.; Jing, F.; John, M.; Johnson, D.; Jones, C. R.; Joram, C.; Jost, B.; Jurik, N.; Kandybei, S.; Kanso, W.; Karacson, M.; Karbach, T. M.; Karodia, S.; Kecke, M.; Kelsey, M.; Kenyon, I. R.; Kenzie, M.; Ketel, T.; Khanji, B.; Khurewathanakul, C.; Klaver, S.; Klimaszewski, K.; Kochebina, O.; Kolpin, M.; Komarov, I.; Koopman, R. F.; Koppenburg, P.; Kozeiha, M.; Kravchuk, L.; Kreplin, K.; Kreps, M.; Krocker, G.; 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.; Langhans, B.

    2015-01-01

    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

  4. 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.

  5. Update of the flavour-physics constraints in the NMSSM

    Energy Technology Data Exchange (ETDEWEB)

    Domingo, Florian [Instituto de Fisica de Cantabria (CSIC-UC), Santander (Spain); Universidad Autonoma de Madrid, Instituto de Fisica Teorica (UAM/CSIC), Madrid (Spain)

    2016-08-15

    We consider the impact of several flavour-changing observables in the B- and the Kaon sectors on the parameter space of the NMSSM, in a minimal flavour violating version of this model. Our purpose consists in updating our previous results in [4] and designing an up-to-date flavour test for the public package NMSSMTools. We provide details concerning our implementation of the constraints in a series of brief reviews of the current status of the considered channels. Finally, we present a few consequences of these flavour constraints for the NMSSM, turning to two specific scenarios: one is characteristic of the MSSM-limit and illustrates the workings of charged-Higgs and genuinely supersymmetric contributions to flavour-changing processes; the second focus is a region where a light CP-odd Higgs is present. Strong limits are found whenever an enhancement factor - large tanβ, light H{sup ±}, resonant pseudoscalar - comes into play. (orig.)

  6. Linear flavour violation and anomalies in B physics

    CERN Document Server

    Gripaios, Ben; Renner, S A

    2015-01-01

    We propose renormalizable models of new physics that can explain various anomalies observed in decays of B-mesons to electron and muon pairs. The new physics states couple to linear combinations of Standard Model fermions, yielding a pattern of flavour violation that gives a consistent fit to the gamut of flavour data. Accidental symmetries prevent contributions to baryon- and lepton-number-violating processes, as well as enforcing a loop suppression of new physics contributions to flavour violating processes. Data require that the new flavour-breaking couplings are largely aligned with the Yukawa couplings of the SM and so we also explore patterns of flavour symmetry breaking giving rise to this structure.

  7. Lepton flavour violating processes in an S_3-symmetric model

    CERN Document Server

    Mondragón, A; Peinado, E

    2008-01-01

    A variety of lepton flavour violating effects related to the recent discovery of neutrino oscillations and mixings is here systematically discussed in terms of an S_3-flavour permutational symmetry. After presenting some relevant results on lepton masses and mixings, previously derived in a minimal S_3-invariant extension of the Standard Model, we compute the branching ratios of some selected flavour-changing neutral current processes (FCNC) as well as the contribution of the exchange of neutral flavour-changing scalar to the anomaly of the magnetic moment of the muon. We found that the minimal S_3-invariant extension of the Standard Model describes successfully masses and mixings, as well as, all flavour changing neutral current processes in excellent agreement with experiment.

  8. 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.

  9. Critical Number of Flavours in QED

    CERN Document Server

    Bashir, A; Gutiérrez-Guerrero, L X; Tejeda-Yeomans, M E

    2011-01-01

    We demonstrate that in unquenched quantum electrodynamics (QED), chiral symmetry breaking ceases to exist above a critical number of fermion flavours $N_f$. This is a necessary and sufficient consequence of the fact that there exists a critical value of electromagnetic coupling $\\alpha$ beyond which dynamical mass generation gets triggered. We employ a multiplicatively renormalizable photon propagator involving leading logarithms to all orders in $\\alpha$ to illustrate this. We study the flavour and coupling dependence of the dynamically generated mass analytically as well as numerically. We also derive the scaling laws for the dynamical mass as a function of $\\alpha$ and $N_f$. Up to a multiplicative constant, these scaling laws are related through $(\\alpha, \\alpha_c) \\leftrightarrow (1/N_f, 1/N_f^c)$. Calculation of the mass anomalous dimension $\\gamma_m$ shows that it is always greater than its value in the quenched case. We also evaluate the $\\beta$-function. The criticality plane is drawn in the $(\\alpha...

  10. Minimal flavour violations and tree level FCNC

    CERN Document Server

    Joshipura, Anjan S

    2007-01-01

    Consequences of a specific class of two Higgs doublet models in which the Higgs induced tree level flavour changing neutral currents (FCNC) display minimal flavour violation (MFV) are considered. These FCNC are fixed in terms of the CKM matrix elements and the down quark masses. The minimal model in this category with only two Higgs doublets has no extra CP violating phases but such a phase can be induced by adding a complex singlet. Many of the theoretical predictions are similar to other MFV scenario. The FCNC contribute significantly to $B$ meson mixing and CP violation. Detailed numerical analysis to determine the allowed Higgs contributions to neutral meson mixings and the CKM parameters $\\bar{\\rho},\\bar{\\eta}$ in their presence is presented. The Higgs induced phase in the $B^0_{d,s}-\\bar{B}^0_{d,s}$ transition amplitude $M_{12}^{d,s}$ is predicted to be equal for the $B_d$ and the $B_s$ systems. There is a strong correlation between phases in $M_{12}^{d,s}$ and $|V_{ub}|$. A measurable CP violating phas...

  11. B decays and lepton flavour (universality) violation

    Science.gov (United States)

    Crivellin, A.

    2016-07-01

    LHCb found hints for physics beyond the standard model in Bto K^*μ^+μ^- , Bto K^*μ^+μ^-/Bto K^*e^+e^- and B_stoφμ^+μ^- . In addition, the BABAR results for Bto D^{(*)}τν and the CMS excess in htoτ^±μ^∓ also point towards lepton flavour (universality) violating new physics. While Bto D^{(*)}τν and htoτ^±μ^∓ can be naturally explained by an extended Higgs sector, the probably most promising explanation for the bto sμμ anomalies is a Z' boson. Furthermore, combining a 2HDM with a gauged L_μ-L_τ symmetry allows for explaining the bto sμ^+μ^- anomalies and htoτ^±μ^∓ simultaneously, with interesting correlations to τto3μ . In the light of these deviations from the SM we also discuss the possibilities of observing lepton flavour violating B decays ( e.g. Bto K^{(*)}τ^±μ^∓ and B_stoτ^±μ^∓ in Z^' models.

  12. Effects of UV-B Radiation Levels on Concentrations of Phytosterols, Ergothioneine, and Polyphenolic Compounds in Mushroom Powders Used As Dietary Supplements.

    Science.gov (United States)

    Sapozhnikova, Yelena; Byrdwell, William Craig; Lobato, Amada; Romig, Bill

    2014-03-27

    Compositional changes of powder dietary supplements made from mushrooms exposed to different levels of UV-B irradiation were evaluated for the bioactive naturally occurring mushroom antioxidant, ergothioneine; other natural polyphenolic compounds, e.g., flavonoids, lignans, etc.; and selected phytosterols. Four types of mushroom powder consisting of white, brown (Agaricus bisporus), oyster (Pleurotus ostreatus), and shiitake (Lentinula edodes) mushrooms from three different treatment groups (control, low and high UV-B exposures) were evaluated. Ergothioneine concentrations found in mushroom powders were 0.4-10.4 mg/g dry weight (dw) and were not appreciably affected by UV-B radiation. No individual polyphenols were detected above 0.1 μg/g. Phytosterols ergosterol (2.4-6.2 mg/g dw) and campesterol (14-43 μg/g dw) were measured in mushroom powder samples. Ergosterol concentrations decreased significantly with the increased level of UV-B treatment for all mushroom powder types, except for white. These results provide some new information on effects of UV-B radiation on these important natural bioactive compounds in mushrooms.

  13. Chemical fingerprint analysis and quantitative determination of steroidal compounds from Dioscorea villosa, Dioscorea species and dietary supplements using UHPLC-ELSD.

    Science.gov (United States)

    Avula, Bharathi; Wang, Yan-Hong; Ali, Zulfiqar; Smillie, Troy J; Khan, Ikhlas A

    2014-02-01

    Ultra high-performance liquid chromatography (UHPLC) with evaporative light scattering detection was used for the quantification of steroidal saponins and diosgenin from the rhizomes or tubers of various Dioscorea species and dietary supplements that were purported to contain Dioscorea. The analysis was performed on an Acquity UPLC™ system with an UPLC™ BEH Shield RP18 column using a gradient elution with water and acetonitrile. Owing to their low UV absorption, the steroidal saponins were observed by evaporative light scattering detection. The 12 compounds could be separated within 15 min using the developed UHPLC method with detection limits of 5-12 µg/mL with 2 μL injection volume. The analytical method was validated for linearity, repeatability, accuracy, limits of detection and limits of quantification. The relative standard deviations for intra- and inter-day experiments were <3.1%, and the recovery efficiency was 97-101%. The total content of standard compounds was found to be in the ranges 0.01-14.5% and 0.9-28.6 mg daily intake for dry plant materials and solid commercial preparations, respectively. UHPLC-mass spectrometry with a quadrupole mass analyzer and ESI source was used only for confirmation of the identity of the various saponins. The developed method is simple, rapid and especially suitable for quality control analysis of commercial products.

  14. Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

    Directory of Open Access Journals (Sweden)

    Gustavo VELDERRAIN-RODRÍGUEZ

    2016-01-01

    Full Text Available The presence of dietary fiber (DF in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs. The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW, followed by papaya (212 mg GAE//100 g FW, and pineapple (107.63 mg GAE/100 g FW, respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW compared with papaya DF fractions (0.96 GAE/100 g FW and pineapple (0.52 GAE/100 g FW. The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.

  15. Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.

    Science.gov (United States)

    Ortuño, J; Serrano, R; Bañón, S

    2016-08-01

    The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O2/CO2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected (P0.75; Plamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

  16. 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.)

  17. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs.

    Science.gov (United States)

    Cantos, Emma; Espín, Juan Carlos; López-Bote, Clemente; de la Hoz, Lorenzo; Ordóñez, Juan A; Tomás-Barberán, Francisco A

    2003-10-08

    The aim of the present work was to identify and quantify the phenolic compounds and fatty acids in acorns from Quercus ilex, Quercus rotundifolia, and Quercus suber. The concentration of oleic acid was >63% of total fatty acids in all cases, followed by palmitic and linoleic acids at similar concentrations (12-20%). The concentrations of alpha-tocopherol in Q. rotundifolia, Q. ilex, and Q. suber were 19, 31, and 38 mg/kg of dry matter (DM), respectively, whereas the concentrations of gamma-tocopherol were 113, 66, and 74 mg/kg of DM, respectively. Thirty-two different phenolic compounds were distinguished. All of them were gallic acid derivatives, in the form of either galloyl esters of glucose, combinations of galloyl and hexahydroxydiphenoyl esters of glucose, tergallic O- or C-glucosides, or ellagic acid derivatives. Several tergallic acid C-glucosides were also present in the extracts obtained from Q. suber. Acorns from Q. ilex and Q. rotundifolia showed similar polyphenol patterns mainly with gallic acid-like spectra. Chromatograms of Q. suber showed mainly polyphenols with ellagic acid-like spectra. Valoneic acid dilactone was especially abundant in Q. suber skin. The contribution of skin to the total phenolics of the acorn was relatively small in Q. rotundifolia and Q. ilex but relatively high in Q. suber. Skin extracts from Q. suber, Q. rotundifolia, and Q. ilex showed 1.3, 1.4, and 1.0 antioxidant efficiencies, respectively (compared to that of butylhydroxyanisole). Endosperm extracts showed lower capacity to prevent lipid peroxidation than skin extracts.

  18. Neutrino masses and mixing: a flavour symmetry roadmap

    CERN Document Server

    Morisi, S

    2012-01-01

    Over the last ten years tri-bimaximal mixing has played an important role in modeling the flavour problem. We give a short review of the status of flavour symmetry models of neutrino mixing. We concentrate on non-Abelian discrete symmetries, which provide a simple way to account for the TBM pattern. We discuss phenomenological implications such as neutrinoless double beta decay, lepton flavour violation as well as theoretical aspects such as the possibility to explain quarks and leptons within a common framework, such as grand unified models.

  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. Heavy flavour decay properties with ATLAS

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00235989; The ATLAS collaboration

    2016-01-01

    We present the results on CP-violation searches in the $B_s$ system, studied in the $B_s\\rightarrow J/\\psi \\phi$ decay and the $B_d$ system through the comparison of the decay time distributions in the flavour specific state $J/\\psi\\ K^*$ and in the CP eigenstate $J/\\psi\\ K_s$. We also present new results in the search for the rare decays of $B_d$ and $B_s$ into $\\mu^+\\mu^-$. All results are based on the full sample of data collected during LHC Run 1 by ATLAS at 7 and 8 TeV centre-of-mass energy. The consistency with the SM and with other available measurements is discussed.

  1. The warped, resolved, deformed conifold gets flavoured

    CERN Document Server

    Gaillard, Jerome; Nunez, Carlos; Papadimitriou, Ioannis

    2011-01-01

    We discuss a simple transformation that allows to generate SU(3) structure solutions of Type IIB supergravity with RR fluxes, starting from non-Kahler solutions of Type I supergravity. The method may be applied also in the presence of supersymmetric source branes. We apply this transformation to a solution describing fivebranes wrapped on the two-sphere of the resolved conifold with additional flavour fivebrane sources. The resulting solution is a generalisation of the resolved deformed conifold solution of Butti et al. by the addition of D5 brane and D3 brane sources. We propose that this solution may be interpreted in terms of a combined effect of Higgsing and cascade of Seiberg dualities in the dual field theory.

  2. Dietary Compound Kaempferol Inhibits Airway Thickening Induced by Allergic Reaction in a Bovine Serum Albumin-Induced Model of Asthma.

    Science.gov (United States)

    Shin, Daekeun; Park, Sin-Hye; Choi, Yean-Jung; Kim, Yun-Ho; Antika, Lucia Dwi; Habibah, Nurina Umy; Kang, Min-Kyung; Kang, Young-Hee

    2015-12-16

    Asthma is characterized by aberrant airways including epithelial thickening, goblet cell hyperplasia, and smooth muscle hypertrophy within the airway wall. The current study examined whether kaempferol inhibited mast cell degranulation and prostaglandin (PG) release leading to the development of aberrant airways, using an in vitro model of dinitrophenylated bovine serum albumin (DNP-BSA)-sensitized rat basophilic leukemia (RBL-2H3) mast cells and an in vivo model of BSA-challenged asthmatic mice. Nontoxic kaempferol at 10-20 μM suppressed β-hexosaminidase release and cyclooxygenase 2 (COX2)-mediated production of prostaglandin D2 (PGD2) and prostaglandin F2α (PGF2α) in sensitized mast cells. Oral administration of ≤20 mg/kg kaempferol blocked bovine serum albumin (BSA) inhalation-induced epithelial cell excrescence and smooth muscle hypertrophy by attenuating the induction of COX2 and the formation of PGD2 and PGF2α, together with reducing the anti-α-smooth muscle actin (α-SMA) expression in mouse airways. Kaempferol deterred the antigen-induced mast cell activation of cytosolic phospholipase A2 (cPLA2) responsive to protein kinase Cμ (PKCμ) and extracellular signal-regulated kinase (ERK). Furthermore, the antigen-challenged activation of Syk-phospholipase Cγ (PLCγ) pathway was dampened in kaempferol-supplemented mast cells. These results demonstrated that kaempferol inhibited airway wall thickening through disturbing Syk-PLCγ signaling and PKCμ-ERK-cPLA2-COX2 signaling in antigen-exposed mast cells. Thus, kaempferol may be a potent anti-allergic compound targeting allergic asthma typical of airway hyperplasia and hypertrophy.

  3. Open heavy flavour production: conceptual framework and implementation issues

    Energy Technology Data Exchange (ETDEWEB)

    Tung Wuki [Department of Physics and Astronomy, Michigan State University, MI (United States)]. E-mail: Tung@pa.msu.edu; Kretzer, Stefan; Schmidt, Carl [Department of Physics and Astronomy, Michigan State University, MI (United States)

    2002-05-01

    Heavy flavour production is an important quantum chromodynamics (QCD) process both in its own right and as a key component of precision global QCD analysis. Apparent disagreements between fixed-flavour scheme calculations of b-production rate with experimental measurements in hadro-, lepto- and photo-production provide new impetus for a thorough examination of the theory and phenomenology of this process. We review existing methods of calculation and place them in the context of the general perturbative QCD framework of Collins. A distinction is drawn between scheme dependence and implementation issues related to quark mass effects near threshold. We point out a so far overlooked kinematic constraint on the threshold behaviour, which greatly simplifies the variable flavour number scheme. This obviates the need for the elaborate existing prescriptions and leads to robust predictions. It can facilitate the study of current issues on heavy flavour production as well as precision global QCD analysis. (author)

  4. 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

  5. SO(10) models with flavour symmetries: classification and examples

    Science.gov (United States)

    Ivanov, I. P.; Lavoura, L.

    2016-10-01

    Renormalizable SO(10) grand unified theory (GUT) models equipped with flavour symmetries are a popular framework for addressing the flavour puzzle. Usually, the flavour symmetry group has been an ad hoc choice, and no general arguments limiting this choice were known. In this paper, we establish the full list of flavour symmetry groups which may be enforced, without producing any further accidental symmetry, on the Yukawa-coupling matrices of an SO(10) GUT with arbitrary numbers of scalar multiplets in the {{10}}, \\bar{{{126}}}, and {{120}} representations of SO(10). For each of the possible discrete non-Abelian symmetry groups, we present examples of minimal models which do not run into obvious contradiction with the phenomenological fermion masses and mixings.

  6. Flavour-changing neutral currents in models with extra ' boson

    Indian Academy of Sciences (India)

    S Sahoo; L Maharana

    2004-09-01

    New neutral gauge bosons ' are the features of many models addressing the physics beyond the standard model. Together with the existence of new neutral gauge bosons, models based on extended gauge groups (rank > 4) often predict new charged fermions also. A mixing of the known fermions with new states, with exotic weak-isospin assignments (left-handed singlets and right-handed doublets) will induce tree-level flavour-changing neutral interactions mediated by exchange, while if the mixing is only with new states with ordinary weak-isospin assignments, the flavour-changing neutral currents are mainly due to the exchange of the new neutral gauge boson '. We review flavour-changing neutral currents in models with extra ' boson. Then we discuss some flavour-changing processes forbidden in the standard model and new contributions to standard model processes.

  7. 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

  8. Risk assessment of flavouring substances used in foods

    DEFF Research Database (Denmark)

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

    2006-01-01

    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...... the approach developed by the “Joint FAO/WHO Expert Committee on Food Additives” (JECFA) and referred to in Commission Regulation EC No. 1565/2000. First, the 2800 flavouring substances are divided into groups of structurally related substances. The Procedure is then a stepwise approach that integrates...

  9. 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 i...... 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...

  10. Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour

    Directory of Open Access Journals (Sweden)

    Luciana Brasil

    2013-02-01

    Full Text Available This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of saturated fatty acids—SFA, monounsaturated fatty acids—MUFA and polyunsaturated fatty acids—PUFA and similar levels of sugars and free amino acids, except for lysine and glycine, which were higher in goat. Major differences were detected in lipid-derived volatiles; only pyrazine, thiazole, and some Strecker aldehydes were at different concentrations in these species. Volatile compounds derived from the oxidation of linoleic acid were at higher levels in meat from lamb due to the higher concentration of the latter, while compounds formed from α-linolenic acid were at higher levels in goat. It can be concluded that lamb meat has a stronger flavour profile compared to goat meat because it has the highest concentrations of lipid-derived volatile compounds, primarily straight saturated alkanals, pyrazines and thiazole.

  11. A T' Flavour Model for Fermions and its Phenomenology

    CERN Document Server

    Merlo, Luca

    2011-01-01

    We present a supersymmetric flavour model based on the T' discrete group, which explains fermion masses and mixings. The flavour symmetry, acting in the supersymmetric sector, provides well defined sfermion mass matrices and the resulting supersymmetric spectrum accounts for sufficiently light particles that could be seen at LHC. Furthermore, several contributions to FCNC processes are present and they can be useful to test the model in the present and future experiments. We will review the main results for both leptons and quarks.

  12. Rare decays of flavoured mesons at the LHC

    CERN Document Server

    Puig Navarro, Albert

    2016-01-01

    In absence of strong, direct signs of New Physics at the LHC, rare decays of heavy flavoured hadrons constitute an ideal laboratory for indirectly exploring energies beyond those of the LHC in order to look for deviations from the Standard Model. The main results regarding flavour changing neutral current transitions obtained at the LHC are presented here, with particular emphasis put on $b \\to s$ transitions, in which tensions with the Standard Model have been observed.

  13. 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...

  14. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

    Science.gov (United States)

    Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

    2016-07-01

    Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted.

  15. Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).

    Science.gov (United States)

    Sotelo, Kristine Ann Gualberto; Hamid, Nazimah; Oey, Indrawati; Gutierrez-Maddox, Noemi; Ma, Qianli; Leong, Sze Ying

    2015-03-23

    The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compounds of samples were analysed using an automated headspace solid phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 33 volatile compounds were identified with benzaldehyde, hexanal, (E)-2-hexenal, (Z)-2-hexen-1-ol, and benzyl alcohol being the predominant volatiles in different PEF-treated samples. Aldehydes namely butanal, octanal, 2-octenal, and nonanal, and (Z)-2-hexen-1-ol increased significantly 24 h after PEF treatment at electric field strengths of more than 1.0 kV/cm. Samples incubated for 24 h after PEF treatment (S3) generated higher concentrations of volatiles than samples immediately after PEF treatments (S2). Quantitative results revealed that more flavour volatiles were released and associated with S3 samples after 24 h storage and S2 samples immediately after PEF both with the highest electric field intensities. Interestingly, this study found that the PEF treatments at the applied electric field strength and energy did not result in releasing/producing undesirable flavour compounds.

  16. 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 of the s...

  17. Utilization and Safety of Common Over-the-Counter Dietary/Nutritional Supplements, Herbal Agents, and Homeopathic Compounds for Disease Prevention.

    Science.gov (United States)

    Trivedi, Ruchir; Salvo, Marissa C

    2016-09-01

    Dietary supplements are commonly used by patients as part of their medical care plan. Often clinicians may not be aware of their use, because patients do not always consider these to be medications. All clinicians need to continually ask patients about their use of dietary supplements when collecting a medication history. Dietary supplements and prescription medications often share similar enzymatic pathways for their metabolism. These interactions may lead to severe adverse reactions. This article reviews available evidence for a variety of dietary supplements in select disease categories.

  18. 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.)

  19. Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability.

    Science.gov (United States)

    Heuberger, Adam L; Broeckling, Corey D; Sedin, Dana; Holbrook, Christian; Barr, Lindsay; Kirkpatrick, Kaylyn; Prenni, Jessica E

    2016-06-01

    Flavour stability is vital to the brewing industry as beer is often stored for an extended time under variable conditions. Developing an accelerated model to evaluate brewing techniques that affect flavour stability is an important area of research. Here, we performed metabolomics on non-volatile compounds in beer stored at 37 °C between 1 and 14 days for two beer types: an amber ale and an India pale ale. The experiment determined high temperature to influence non-volatile metabolites, including the purine 5-methylthioadenosine (5-MTA). In a second experiment, three brewing techniques were evaluated for improved flavour stability: use of antioxidant crowns, chelation of pro-oxidants, and varying plant content in hops. Sensory analysis determined the hop method was associated with improved flavour stability, and this was consistent with reduced 5-MTA at both regular and high temperature storage. Future studies are warranted to understand the influence of 5-MTA on flavour and aging within different beer types. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Characterization of C-S lyase from Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365 and its potential role in food flavour applications.

    Science.gov (United States)

    Allegrini, Alessandra; Astegno, Alessandra; La Verde, Valentina; Dominici, Paola

    2016-12-21

    Volatile thiols have substantial impact on the aroma of many beverages and foods. Thus, the control of their formation, which has been linked to C-S lyase enzymatic activities, is of great significance in industrial applications involving food flavours. Herein, we have carried out a spectroscopic and functional characterization of a putative pyridoxal 5'-phosphate (PLP)-dependent C-S lyase from the lactic acid bacterium Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365 (LDB C-S lyase). Recombinant LDB C-S lyase exists as a tetramer in solution and shows spectral properties of enzymes containing PLP as cofactor. The enzyme has a broad substrate specificity toward sulphur-containing amino acids with aminoethyl-L-cysteine and L-cystine being the most effective substrates over L-cysteine and L-cystathionine. Notably, the protein also reveals cysteine-S-conjugate β-lyase activity in vitro, and is able to cleave a cysteinylated substrate precursor into the corresponding flavour-contributing thiol, with a catalytic efficiency higher than L-cystathionine. Contrary to similar enzymes of other lactic acid bacteria however, LDB C-S lyase is not capable of α,γ-elimination activity towards L-methionine to produce methanethiol, which is a significant compound in flavour development. Based on our results, future developments can be expected regarding the flavour-forming potential of Lactobacillus C-S lyase and its use in enhancing food flavours.

  1. Flavour Dependent Gauged Radiative Neutrino Mass Model

    CERN Document Server

    Baek, Seungwon; Yagyu, Kei

    2015-01-01

    We propose a one-loop induced radiative neutrino mass model with anomaly free flavour dependent gauge symmetry: $\\mu$ minus $\\tau$ symmetry $U(1)_{\\mu-\\tau}$. A neutrino mass matrix satisfying current experimental data can be obtained by introducing a weak isospin singlet scalar boson that breaks $U(1)_{\\mu-\\tau}$ symmetry, an inert doublet scalar field, and three right-handed neutrinos in addition to the fields in the standard model. We find that a characteristic structure appears in the neutrino mass matrix: two-zero texture form which predicts three non-zero neutrino masses and three non-zero CP-phases which can be determined five well measured experimental inputs of two squared mass differences and three mixing angles. Furthermore, it is clarified that only the inverted mass hierarchy is allowed in our model. In a favored parameter set from the neutrino sector, the discrepancy in the muon anomalous magnetic moment between the experimental data and the the standard model prediction can be explained by the ...

  2. Dark matter and observable Lepton Flavour Violation

    CERN Document Server

    Heurtier, Lucien

    2016-01-01

    Seesaw models with leptonic symmetries allow right-handed (RH) neutrino masses at the electroweak scale, or even lower, at the same time having large Yukawa couplings with the Standard Model leptons, thus yielding observable effects at current or near-future lepton-flavour-violation (LFV) experiments. These models have been previously considered also in connection to low-scale leptogenesis, but the combination of observable LFV and successful leptogenesis has appeared to be difficult to achieve unless the leptonic symmetry is embedded into a larger one. In this paper, instead, we follow a different route and consider a possible connection between large LFV rates and Dark Matter (DM). We present a model in which the same leptonic symmetry responsible for the large Yukawa couplings guarantees the stability of the DM candidate, identified as the lightest of the RH neutrinos. The spontaneous breaking of this symmetry, caused by a Majoron-like field, also provides a mechanism to produce the observed relic density ...

  3. Dark Matter and observable lepton flavour violation

    Energy Technology Data Exchange (ETDEWEB)

    Heurtier, Lucien [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Univ. Libre de Bruxelles (Belgium). Service de Physique Theorique; Teresi, Daniele [Univ. Libre de Bruxelles (Belgium). Service de Physique Theorique

    2016-07-15

    Seesaw models with leptonic symmetries allow right-handed (RH) neutrino masses at the electroweak scale, or even lower, at the same time having large Yukawa couplings with the Standard Model leptons, thus yielding observable effects at current or near-future lepton-flavour-violation (LFV) experiments. These models have been previously considered also in connection to low-scale leptogenesis, but the combination of observable LFV and successful leptogenesis has appeared to be difficult to achieve unless the leptonic symmetry is embedded into a larger one. In this paper, instead, we follow a different route and consider a possible connection between large LFV rates and Dark Matter (DM). We present a model in which the same leptonic symmetry responsible for the large Yukawa couplings guarantees the stability of the DM candidate, identified as the lightest of the RH neutrinos. The spontaneous breaking of this symmetry, caused by a Majoron-like field, also provides a mechanism to produce the observed relic density via the decays of the latter. The phenomenological implications of the model are discussed, finding that large LFV rates, observable in the near-future μ→e conversion experiments, require the DM mass to be in the keV range. Moreover, the active-neutrino coupling to the Majoron-like scalar field could be probed in future detections of supernova neutrino bursts.

  4. Relic neutrino decoupling with flavour oscillations revisited

    Energy Technology Data Exchange (ETDEWEB)

    Salas, Pablo F. de [Instituto de Física Corpuscular (CSIC-Universitat de València),Parc Científic UV, C/ Catedrático José Beltrán 2, E-46980 Paterna (Valencia) (Spain); Institute for Theoretical Particle Physics and Cosmology (TTK),RWTH Aachen University, D-52056 Aachen (Germany); Pastor, Sergio [Instituto de Física Corpuscular (CSIC-Universitat de València),Parc Científic UV, C/ Catedrático José Beltrán 2, E-46980 Paterna (Valencia) (Spain)

    2016-07-28

    We study the decoupling process of neutrinos in the early universe in the presence of three-flavour oscillations. The evolution of the neutrino spectra is found by solving the corresponding momentum-dependent kinetic equations for the neutrino density matrix, including for the first time the proper collision integrals for both diagonal and off-diagonal elements. This improved calculation modifies the evolution of the off-diagonal elements of the neutrino density matrix and changes the deviation from equilibrium of the frozen neutrino spectra. However, it does not vary the contribution of neutrinos to the cosmological energy density in the form of radiation, usually expressed in terms of the effective number of neutrinos, N{sub eff}. We find a value of N{sub eff}=3.045, in agreement with previous theoretical calculations and consistent with the latest analysis of Planck data. This result does not depend on the ordering of neutrino masses. We also consider the effect of non-standard neutrino-electron interactions (NSI), predicted in many theoretical models where neutrinos acquire mass. For two sets of NSI parameters allowed by present data, we find that N{sub eff} can be reduced down to 3.040 or enhanced up to 3.059.

  5. Relic neutrino decoupling with flavour oscillations revisited

    CERN Document Server

    de Salas, Pablo F

    2016-01-01

    We study the decoupling process of neutrinos in the early universe in the presence of three-flavour oscillations. The evolution of the neutrino spectra is found by solving the corresponding momentum-dependent kinetic equations for the neutrino density matrix, including for the first time the proper collision integrals for both diagonal and off-diagonal elements. This improved calculation modifies the evolution of the off-diagonal elements of the neutrino density matrix and changes the deviation from equilibrium of the frozen neutrino spectra. However, it does not vary the contribution of neutrinos to the cosmological energy density in the form of radiation, usually expressed in terms of the effective number of neutrinos, N_eff. We find a value of N_eff=3.045, in agreement with previous theoretical calculations and consistent with the latest analysis of Planck data. This result does not depend on the ordering of neutrino masses. We also consider the effect of non-standard neutrino-electron interactions (NSI), ...

  6. 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 ...

  7. Linking natural supersymmetry to flavour physics

    Energy Technology Data Exchange (ETDEWEB)

    Dudas, Emilian [Centre de Physique Théorique, École Polytechnique, CNRS,Palaiseau (France); Gersdorff, Gero von [ICTP South American Institute for Fundamental Research,Instituto de Fisica Teorica, Sao Paulo State University,Sao Paulo (Brazil); Pokorski, Stefan [Institute of Theoretical Physics, Faculty of Physics, University of Warsaw,Warsaw (Poland); Ziegler, Robert [TUM-IAS and Physik Department, Technische Universität München,Munich (Germany)

    2014-01-22

    With the aim of linking natural supersymmetry to flavour physics, a model is proposed based on a family symmetry G×U(1), where G is a discrete nonabelian subgroup of SU(2), with both F-term and (abelian) D-term supersymmetry breaking. A good fit to the fermion masses and mixing is obtained with the same U(1) charges for the left- and right- handed quarks of the first two families and the right-handed bottom quark, and with zero charge for the left-handed top-bottom doublet and the the right handed top. The model shows an interesting indirect correlation between the correct prediction for the V{sub ub}/V{sub cb} ratio and large right-handed rotations in the (s,b) sector, required to diagonalise the Yukawa matrix. For the squarks, one obtains almost degenerate first two generations. The main source of the FCNC and CP violation effects is the splitting between the first two families and the right-handed sbottom determined by the relative size of F-term and D-term supersymmetry breaking. The presence of the large right-handed rotation implies that the bounds on the masses of the first two families of squarks and the right handed sbottom are in a few to a few tens TeV range. The picture that emerges is light stops and left handed sbottom and much heavier other squarks.

  8. Flavour singlets in gauge theory as Permutations

    CERN Document Server

    Kimura, Yusuke; Suzuki, Ryo

    2016-01-01

    Gauge-invariant operators can be specified by equivalence classes of permutations. We develop this idea concretely for the singlets of the flavour group $SO(N_f)$ in $U(N_c)$ gauge theory by using Gelfand pairs and Schur-Weyl duality. The singlet operators, when specialised at $N_f =6$, belong to the scalar sector of ${\\cal N}=4$ SYM. A simple formula is given for the two-point functions in the free field limit of $g_{YM}^2 =0$. The free two-point functions are shown to be equal to the partition function on a 2-complex with boundaries and a defect, in a topological field theory of permutations. The permutation equivalence classes are Fourier transformed to a representation basis which is orthogonal for the two-point functions at finite $N_c , N_f$. Counting formulae for the gauge-invariant operators are described. The one-loop mixing matrix is derived as a linear operator on the permutation equivalence classes.

  9. Metagenomics reveals flavour metabolic network of cereal vinegar microbiota.

    Science.gov (United States)

    Wu, Lin-Huan; Lu, Zhen-Ming; Zhang, Xiao-Juan; Wang, Zong-Min; Yu, Yong-Jian; Shi, Jin-Song; Xu, Zheng-Hong

    2017-04-01

    Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavour synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation. First, we identified 3 organic acids, 7 amino acids, and 20 volatiles as dominant vinegar metabolites. Second, we revealed taxonomic and functional composition of the microbiota by metagenomic shotgun sequencing. A total of 86 201 predicted protein-coding genes from 35 phyla (951 genera) were involved in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways of Metabolism (42.3%), Genetic Information Processing (28.3%), and Environmental Information Processing (10.1%). Furthermore, a metabolic network for substrate breakdown and dominant flavour formation in vinegar microbiota was constructed, and microbial distribution discrepancy in different metabolic pathways was charted. This study helps elucidating different metabolic roles of microbes during flavour formation in vinegar microbiota.

  10. Invariants and flavour in the general Two Higgs Doublet Model

    Energy Technology Data Exchange (ETDEWEB)

    Botella, F.J., E-mail: fbotella@uv.es [Departament de Física Teòrica and IFIC, Universitat de València-CSIC, E-46100, Burjassot (Spain); Branco, G.C., E-mail: gustavo.branco@cern.ch [Departamento de Física and Centro de Física Teórica de Partículas (CFTP), Instituto Superior Técnico, Av. Rovisco Pais, P-1049-001 Lisboa (Portugal); Rebelo, M.N., E-mail: margarida.rebelo@cern.ch [Universidade Técnica de Lisboa, Centro de Física Teórica de Partículas (CFTP), Instituto Superior Técnico, Av. Rovisco Pais, P-1049-001 Lisboa (Portugal)

    2013-05-13

    The flavour structure of the general Two Higgs Doublet Model (2HDM) is analysed and a detailed study of the parameter space is presented, showing that flavour mixing in the 2HDM can be parametrized by various unitary matrices which arise from the misalignment in flavour space between pairs of various Hermitian flavour matrices which can be constructed within the model. This is entirely analogous to the generation of the CKM matrix in the Standard Model (SM). We construct weak basis invariants which can give insight into the physical implications of any flavour model, written in an arbitrary weak basis (WB) in the context of 2HDM. We apply this technique to two special cases, models with MFV and models with NNI structures. In both cases non-trivial CP-odd WB invariants arise in a mass power order much smaller than what one encounters in the SM, which can have important implications for baryogenesis in the framework of the general 2HDM.

  11. Dietary Assessment

    Science.gov (United States)

    EGRP's goals in Dietary Assessment are to increase the precision of dietary intake estimates by improving self-report of dietary intake and the analytic procedures for processing reported information.

  12. Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.).

    Science.gov (United States)

    Lignou, Stella; Parker, Jane K; Oruna-Concha, Maria Jose; Mottram, Donald S

    2013-08-15

    Novel acidic varieties of muskmelon (Cucumis melo L.) are emerging onto the UK market. These melons contain almost twice the amount of citric acid compared to standard melons and are described as 'zesty and fresh'. This study compared the flavour components of three acidic varieties with a standard Galia-type melon. The volatile and semivolatile compounds were extracted, using dynamic headspace extraction (DHE) or solid-phase microextraction (SPME) and solid phase extraction (SPE), respectively, followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). More than 50 volatile and 50 semivolatile compounds were identified in the headspace and the SPE extracts, respectively. GC-O revealed 15 odour-active components in the headspace, with esters being consistently higher in the acidic variety. This study showed quantitative and qualitative differences among all four varieties and key differences between acidic varieties and standard melons.

  13. Dissociation between the Espinet and perceptual learning effects in flavour aversion conditioning.

    Science.gov (United States)

    Prados, José; Hall, Geoffrey; Leonard, Sarah

    2004-03-31

    In three experiments rats were given pre-exposure to two compound flavours, AX and BX, the two compounds being presented for some subjects on alternate trials (the intermixed schedule) and, for others, in separate blocks of trials (the blocked schedule). After aversion conditioning with A (in Experiments 1 and 2), the inhibitory properties of B were tested using both retardation (Experiment 1) and summation tests (Experiment 2). The results failed to support the proposal [Anim. Learn. Behav. 23 (1995) 361] that B should acquire inhibitory properties in the intermixed condition (the "Espinet effect"). Experiment 3 demonstrated that generalisation to BX after conditioning with AX was attenuated by intermixed pre-exposure (a perceptual learning effect). This pattern of results challenges the hypothesis that inhibitory learning during intermixed pre-exposure to AX and BX can account for both the Espinet and the perceptual learning effects.

  14. Earthy off-flavour in wine: evaluation of remedial treatments for geosmin contamination.

    Science.gov (United States)

    Lisanti, Maria Tiziana; Gambuti, Angelita; Genovese, Alessandro; Piombino, Paola; Moio, Luigi

    2014-07-01

    Seven treatments (activated charcoal, bentonite, PVPP, yeast cell walls, potassium caseinate, zeolite and grape seed oil) were evaluated for their efficacy in decreasing the concentration of geosmin, responsible for earthy off-flavour in wine. In the red wine the potassium caseinate and grape seed oil treatments decreased the concentration of geosmin by 14% and 83%, respectively, while in the white wine, the activated charcoal and the grape seed oil were able to decrease the concentration of geosmin by 23% and 81%, respectively. The effective treatments in decreasing geosmin also decreased aroma volatile compounds, most of all esters, responsible for fruity notes. Considering the OAVs (concentration/odour threshold) only the treatment with grape seed oil was able to decrease the relative contribution of geosmin to the profile of the odour active compounds, both in red and in white wine. Sensory analysis confirmed the efficacy of the grape seed oil as a remedial treatment.

  15. The neutron EDM vs up and charm flavour violation

    CERN Document Server

    Sala, Filippo

    2014-01-01

    We derive a strong bound on the chromo-electric dipole moment of the charm quark, and we quantify its impact on models that allow for a sizeable flavour violation in the up quark sector. In particular we show how the constraints coming from the charm and up CEDMs limit the size of new physics contributions to direct flavour violation in D meson decays. We also specialize our analysis to the cases of split-families Supersymmetry and composite Higgs models. The results we expose motivate an increase in experimental sensitivity to fundamental hadronic dipoles, and a further exploration of the SM contribution to both flavour violating D decays and nuclear electric dipole moments.

  16. 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.)

  17. 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.

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

    Science.gov (United States)

    Alves, Joao M.; Botella, Francisco J.; Branco, Gustavo C.; Cornet-Gomez, Fernando; Nebot, Miguel

    2017-09-01

    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 Bbaryon asymmetry of the Universe, with respect to the standard model.

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

    CERN Document Server

    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.

  20. Heavy flavour measurements with ALICE at the LHC

    Energy Technology Data Exchange (ETDEWEB)

    Castillo Castellanos, Javier [service de physique nucleaire - SPhN, IRFU, CEA-Saclay, 91191 Gif-sur-Yvette Cedex (France)

    2010-07-01

    ALICE is the LHC experiment dedicated to the study of heavy-ion collisions. The main purpose of ALICE is to investigate the properties of a state of deconfined nuclear matter, the Quark Gluon Plasma. Heavy flavour measurements will play a crucial role in this investigation. The physics programme of ALICE has started by studying proton-proton collisions at unprecedented high energies. We will present the first results on open heavy flavour and quarkonia in proton-proton collisions at {radical}(s)=7 TeV measured by the ALICE experiment at both mid- and forward-rapidities. We will conclude with the prospects for heavy flavour and quarkonium measurements in both proton-proton and nucleus-nucleus collisions. (author)

  1. Signatures of top flavour-changing dark matter

    Energy Technology Data Exchange (ETDEWEB)

    D’Hondt, Jorgen; Mariotti, Alberto [Theoretische Natuurkunde and IIHE/ELEM, Vrije Universiteit Brussel,International Solvay Institutes, Pleinlaan 2, B-1050 Brussels (Belgium); Mawatari, Kentarou [Theoretische Natuurkunde and IIHE/ELEM, Vrije Universiteit Brussel,International Solvay Institutes, Pleinlaan 2, B-1050 Brussels (Belgium); Laboratoire de Physique Subatomique et de Cosmologie, Université Grenoble-Alpes, CNRS/IN2P3,53 Avenue des Martyrs, F-38026 Grenoble (France); Moortgat, Seth; Tziveloglou, Pantelis [Theoretische Natuurkunde and IIHE/ELEM, Vrije Universiteit Brussel,International Solvay Institutes, Pleinlaan 2, B-1050 Brussels (Belgium); Onsem, Gerrit Van [Theoretische Natuurkunde and IIHE/ELEM, Vrije Universiteit Brussel,International Solvay Institutes, Pleinlaan 2, B-1050 Brussels (Belgium); DESY,Notkestr. 85, D-22607 Hamburg (Germany)

    2016-03-10

    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.

  2. Flavoured quantum Boltzmann equations from cQPA

    CERN Document Server

    Fidler, Christian; Kainulainen, Kimmo; Rahkila, Pyry Matti

    2011-01-01

    We develop a Boltzmann-type quantum transport theory for interacting fermion and scalar fields including both flavour and particle-antiparticle mixing. Our formalism is based on the coherent quasiparticle approximation (cQPA) for the 2-point correlation functions, whose extended phase-space structure contains new spectral shells for flavour- and particle-antiparticle coherence. We derive explicit cQPA propagators and Feynman rules for the transport theory. In particular the nontrivial Wightman functions can be written as composite operators $\\sim {\\cal A} F {\\cal A}$, which generalize the usual Kadanoff-Baym ansatz. Our numerical results show that particle-antiparticle coherence can strongly influence CP-violating flavour mixing even for relatively slowly-varying backgrounds. Thus, unlike recently suggested, these correlations cannot be neglected when studying asymmetry generation due to time-varying mass transition, for example in electroweak-type baryogenesis models. Finally, we show that the cQPA coherence...

  3. Universal Constraints on Low-Energy Flavour Models

    CERN Document Server

    Calibbi, Lorenzo; Pokorski, Stefan; Ziegler, Robert

    2012-01-01

    It is pointed out that in a general class of flavour models one can identify certain universally present FCNC operators, induced by the exchange of heavy flavour messengers. Their coefficients depend on the rotation angles that connect flavour and fermion mass basis. The lower bounds on the messenger scale are derived using updated experimental constraints on the FCNC operators. The obtained bounds are different for different operators and in addition they depend on the chosen set of rotations. Given the sensitivity expected in the forthcoming experiments, the present analysis suggests interesting room for discovering new physics. As the highlights emerge the leptonic processes, $\\mu\\rightarrow e\\gamma$, $\\mu\\rightarrow eee$ and $\\mu\\rightarrow e$ conversion in nuclei.

  4. Lepton Mixing Predictions from (Generalised) CP and Discrete Flavour Symmetry

    CERN Document Server

    Neder, Thomas

    2015-01-01

    An important class of flavour groups, that are subgroups of $U(3)$ and that predict experimentally viable lepton mixing parameters including Majorana phases, is the $\\Delta(6n^2)$ series. The most well-known member is $\\Delta(24)=S_4$. I present results of several extensive studies of lepton mixing predictions obtained in models with a $\\Delta(6n^2)$ flavour group that preserve either the full residual $Z_2\\times Z_2$ or a $Z_2$ subgroup for neutrinos and can include a generalised CP symmetry. Predictions include mixing angles and Dirac CP phase generally; and if invariance under a generalised CP symmetry is included, also Majorana phases. For this, the interplay of flavour group and generalised CP symmetry has to be studied carefully.

  5. Fermion masses and mixing in $\\Delta(27)$ flavour model

    CERN Document Server

    Abbas, Mohammed

    2014-01-01

    An extension of the Standard Model (SM) based on the non-Abelian discrete group $\\Delta(27)$ is considered. The $\\Delta(27)$ flavour symmetry is spontaneously broken only by gauge singlet scalar fields, therefore our model is free from any flavour changing neural current. We show that the model accounts simultaneously for the observed quark and lepton masses and their mixing. In the quark sector, we find that the up quark mass matrix is flavour diagonal and the Cabbibo-Kobayashi-Maskawa (CKM) mixing matrix arises from down quarks. In the lepton sector, we show that the charged lepton mass matrix is almost diagonal. We also adopt type-I seesaw mechanism to generate neutrino masses. A deviated mixing matrix from tri-bimaximal Maki-Nakagawa-Sakata (MNS), with $\\sin\\theta_{13} \\sim 0.13$ and $\\sin^2 \\theta_{23} \\sim 0.41$, is naturally produced.

  6. Neutrino Mixings and the S4 Discrete Flavour Symmetry

    CERN Document Server

    Bazzocchi, Federica

    2012-01-01

    Discrete non-Abelian Symmetries have been extensively used to reproduce the lepton mixings. In particular, the S4 group turned out to be suitable to describe predictive mixing patterns, such as the well-known Tri-Bimaximal and the Bimaximal schemes, which all represent possible first approximations of the experimental lepton mixing matrix. We review the main application of the S4 discrete group as a flavour symmetry, first dealing with the formalism and later with the phenomenological implications. In particular, we summarize the main features of flavour models based on S4, commenting on their ability in reproducing a reactor angle in agreement with the recent data and on their predictions for lepton flavour violating transitions.

  7. 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.)

  8. 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.

  9. 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.

  10. PERBEDAAN KANDUNGAN SENYAWA VOLATIL DAUN SALAM (Eugenia polyantha Wight) PADA BEBERAPA PROSES CURING The Difference of Volatile Compounds of Bay Leaf (Eugenia polyantha Wight.) in Several Curing Processes

    OpenAIRE

    2012-01-01

    The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and remained solvent was flushed with nitrogen gas. Flavour compounds of the bay leaf extract were analysed using GC-MS. The result showed that curing process affected the composition of bay leaf flavo...

  11. Event displays with heavy flavour jets from 2016 CMS data

    CERN Document Server

    CMS Collaboration

    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 to bb.

  12. Impact of squark flavour violation on neutralino dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Herrmann, Bjoern [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Klasen, Michael [Muenster Univ. (Germany). Inst. fuer Theoretische Physik; Le Boulc' h, Quentin [Univ. Joseph Fourier/CNRS-IN2P3/INPG, Grenoble (France). Lab. de Physique Subatomique et de Cosmologie

    2011-06-15

    We discuss the possibility of new sources of flavour violation in the squark sector of supersymmetric models in the context of the dark matter relic density. We show that the corresponding non-minimal flavour violation terms in the squark mass matrices can have an important impact on the thermally averaged (co)annihilation cross section of the neutralino, and in consequence can modify its predicted relic density. We discuss in detail the relevant effects and present a numerical study of neutralino annihilation and coannihilation in this context. We also comment on the LHC phenomenology of the corresponding scenarios. (orig.)

  13. Heavy-flavour production in hot quark matter

    CERN Document Server

    Mischke, Andre

    2010-01-01

    Recent results from RHIC and first measurements from the ALICE experiment at the CERN-Large Hadron Collider (LHC) on open heavy-flavour are presented. We focus on RHIC measurements of single electrons and jet-like heavy-flavour particle correlations. First D meson signals from 7 TeV proton-proton collisions in ALICE are discussed. Next-to-leading-order QCD processes, such as gluon splitting, become important at LHC energies and its contribution can be accesses by the measurement of the "charm content in jets".

  14. Pulsars: Macro-nuclei with 3-flavour symmetry

    CERN Document Server

    Xu, Renxin

    2015-01-01

    A pulsar-like compact star is the rump left behind after a supernova where normal baryonic matter is intensely compressed by gravity, but the real state of such compressed baryonic matter is still not well understood because of the non-perturbative nature of the fundamental color interaction. We argue that pulsars could be of condensed matter of quark clusters, i.e., "quark-cluster stars" which distinguish from conventional neutron and quark stars. In comparison with 2-flavour symmetric micro-nuclei, a quark-cluster star could simply be considered as a macro-nucleus with 3-flavour symmetry. New research achievements both theoretical and observational are briefly presented.

  15. Heavy-flavour and quarkonia in heavy-ion collisions

    Directory of Open Access Journals (Sweden)

    Rossi A.

    2013-11-01

    Full Text Available The comparison of heavy-flavour hadron production in proton-proton, proton-Pb and Pb–Pb collisions at the LHC offers the opportunity to investigate the properties of the high-density colour-deconfined state of strongly-interacting matter (Quark Gluon Plasma, QGP that is expected to be formed in high-energy collisions of heavy nuclei. A review of the main quarkonium and open heavy-flavour results obtained by the ALICE, ATLAS and CMS experiments is presented.

  16. Impact of squark flavour violation on neutralino dark matter

    CERN Document Server

    Herrmann, Björn; Boulc'h, Quentin Le

    2011-01-01

    We discuss the possibility of new sources of flavour violation in the squark sector of supersymmetric models in the context of the dark matter relic density. We show that the corresponding non-minimal flavour violation terms in the squark mass matrices can have an important impact on the thermally averaged (co)annihilation cross section of the neutralino, and in consequence can modify its predicted relic density. We discuss in detail the relevant effects and present a numerical study of neutralino annihilation and coannihilation in this context. We also comment on the LHC phenomenology of the corresponding scenarios.

  17. Theory of electric dipole moments and lepton flavour violation

    CERN Document Server

    Jung, Martin

    2016-01-01

    Electric dipole moments and charged-lepton flavour-violating processes are extremely sensitive probes for new physics, complementary to direct searches as well as flavour-changing processes in the quark sector. Beyond the "smoking-gun" feature of a potential significant measurement, however, it is crucial to understand their implications for new physics models quantitatively. The corresponding multi-scale problem of relating the existing high-precision measurements to fundamental parameters can be approached model-independently to a large extent; however, care must be taken to include the uncertainties from especially nuclear and QCD calculations properly.

  18. 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.

  19. Novel tomato flavours introduced by plastidial terpenoid pathway engineering.

    Science.gov (United States)

    Mollet, Beat; Niederberger, Peter; Pétiard, Vincent

    2008-01-01

    Until recently breeding efforts centred on high-yield production while sacrificing flavour and taste quality traits of mass produced food products, such as tomatoes. The recent publication of Davidovich-Rikanati et al. demonstrates the technical feasibility of the genetical engineering of pathways in tomato plants to modify their fruit flavour profile in a proof-of-concept approach. The reported work ranks among an increasing number of reported successful modifications of edible plants with a focus on the benefits to end-consumers.

  20. Gauge Invariants and Correlators in Flavoured Quiver Gauge Theories

    CERN Document Server

    Mattioli, Paolo

    2016-01-01

    In this paper we study the construction of holomorphic gauge invariant operators for general quiver gauge theories with flavour symmetries. Using a characterisation of the gauge invariants in terms of equivalence classes generated by permutation actions, along with representation theory results in symmetric groups and unitary groups, we give a diagonal basis for the 2-point functions of holomorphic and anti-holomorphic operators. This involves a generalisation of the previously constructed Quiver Restricted Schur operators to the flavoured case. The 3-point functions are derived and shown to be given in terms of networks of symmetric group branching coefficients. The networks are constructed through cutting and gluing operations on the quivers.

  1. Development of the Compound-type Fermented Dietary Fiber Duck Meat Sausage%复合型膳食纤维鸭肉发酵香肠的研制

    Institute of Scientific and Technical Information of China (English)

    王岩

    2012-01-01

    The compound-type fermented dietary fiber duck meat sausage was made of soy dietary fiber, duck meat and pork. The optimum formula determined by the response surface methodology experiment and comprehensive evaluation of sense. After the quality-inspect, satisfactory effect was gained.%以鸭肉和猪肉为主要原料,辅以大豆膳食纤维制作复合型膳食纤维鸭肉发酵香肠,采用响应面分析试验和产品感官质量综合鉴定的方法,对复合型膳食纤维鸭肉发酵香肠配方进行优化选择,得到了质量完全合格的产品。

  2. Perinatal flavour learning and adaptation to being weaned: all the pig needs is smell.

    Directory of Open Access Journals (Sweden)

    Marije Oostindjer

    Full Text Available Perinatal flavour learning through the maternal diet is known to enhance flavour preference and acceptance of flavoured food in many species, yet still little is known about the mechanism underlying perinatal flavour learning. Previously we found positive effects of perinatal flavour learning on food intake, growth and behaviour of piglets postweaning, but no increased preference for the flavour. This suggests that flavour learning in pigs works through a reduction of weaning stress by the presence of the familiar flavour instead. The aim of this study was to investigate whether perinatal flavour learning reduces stress at weaning, and whether the effect is stronger when the familiar flavour is present in the food. Sows were offered an anethol-flavoured diet (Flavour treatment or control diet (Control treatment during late gestation and lactation. Flavour and Control piglets were provided with anethol either in their food (Food treatment or in the air (Air treatment after weaning. Preweaning and postweaning treatments did not affect food intake, preference or growth in the first two weeks postweaning but flavour treatment reduced the latency to eat (24 versus 35 hours, P = 0.02 and within-pen variation in growth (SD within-pen: 0.7 versus 1.2 kg, P<0.001. Salivary cortisol levels tended to be lower four and seven hours postweaning for Flavour piglets compared to Control piglets (4 hours: 2.5 versus 3.0 ng/ml, P = 0.05, 7 hours: 3.1 versus 3.4 ng/ml, P = 0.08. Flavour piglets played more and showed less damaging behaviours than Control piglets, indicating that the familiar flavour reduced stress around weaning. Few interaction effects were found between preweaning and postweaning treatment, and no effects of postweaning treatment. We conclude that in the newly weaned pig, perinatal flavour learning results in a reduction of stress when the familiar flavour is present, regardless of providing the flavour in the food or in the air.

  3. 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

  4. Effect of tomato pleiotropic ripening mutations on flavour volatile biosynthesis

    NARCIS (Netherlands)

    Kovacs, K.; Fray, R.G.; Tikunov, Y.M.; Graham, N.; Bradley, G.; Seymour, G.B.; Bovy, A.G.; Grierson, D.

    2009-01-01

    Ripening is a tightly controlled and developmentally regulated process involving networks of genes, and metabolites that result in dramatic changes in fruit colour, texture and flavour. Molecular and genetic analysis in tomato has revealed a series of regulatory genes involved in fruit development a

  5. A fuller flavour treatment of N_2-dominated leptogenesis

    CERN Document Server

    Antusch, Stefan; Jones, David A; King, Steve F

    2010-01-01

    We discuss N_2-dominated leptogenesis in the presence of flavour dependent effects that have hitherto been neglected, in particular the off-diagonal entries of the flavour coupling matrix that connects the total flavour asymmetries, distributed in different particle species, to the lepton and Higgs doublet asymmetries. We derive analytical formulae for the final asymmetry including the flavour coupling at the N_2-decay stage as well as at the stage of washout by the lightest right-handed neutrino N_1. We point out that in general part of the electron and muon asymmetries can completely escape the wash-out at the production and a total B-L asymmetry can be generated by the lightest RH neutrino wash-out yielding so called phantom leptogenesis. Taking of all these new effects into account can enhance the final asymmetry produced by the decays of the next-to-lightest RH neutrinos by orders of magnitude, opening up new interesting possibilities for N_2-dominated thermal eptogenesis. We illustrate these effects for...

  6. Grand Unified Theories and Lepton-Flavour Violation

    CERN Document Server

    Lim, C S

    1998-01-01

    Lepton-flavour violating processes, such as $\\mu \\to e\\gamma$, are studied in ordinary (non-SUSY) SU(5) and SUSY SU(5) grand unified theories. First given are some introductory argument on the mechanism of U.V. divergence cancellation in flavour changing neutral current processes and on the decoupling of particles with GUT scale masses . We next see that such general argument is confirmed by an explicit calculation of the amplitude of $\\mu \\to e\\gamma$ in ordinary SU(5), which shows that logarithmic divergence really cancels among diagrams and remaining finite part are suppressed by at least $1/M_{GUT}^2$. In SUSY SU(5), flavour changing slepton mass-squared term get a logarithmic correction, as recently claimed. However, when the effect of flavour changing wave function renormalization is also taken into account such logarithmic correction turns out to disappear, provided a condition is met among SUSY breaking soft masses. In SUGRA-inspired SUSY GUT, such condition is not satisfied. But the remaining logarit...

  7. Volatile flavour components of grapefruit juice (Citrus paradisi Macfadyen)

    NARCIS (Netherlands)

    Nunez, A.J.; Maarse, H.; Bemelmans, J.M.H.

    1985-01-01

    The qualitative analysis of volatile flavour components in grapefruit juice (Citrus paradisi Macfadyen) was performed using a gas chromatography/mass spectro‐metry/computer system which allowed the identification of 58 components, 25 of them being reported for the first time. The aroma concentrates

  8. 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,

  9. Physicochemical parameters related to organoleptic properties of flavour components

    NARCIS (Netherlands)

    Boelens, M.H.; Gemert, L.J. van

    1986-01-01

    Straight chain, saturated and unsarurated, aldehydes are important constituents of citrus fruit, dairy, vegetable, meat and other flavours. For instance, alkanals and 2-alkenals (C6 to C14) have been detected and quantified in Bitter Orange Oil. The organoleptic qualities and threshold values of the

  10. Volatile flavour components of grapefruit juice (Citrus paradisi Macfadyen)

    NARCIS (Netherlands)

    Nunez, A.J.; Maarse, H.; Bemelmans, J.M.H.

    1985-01-01

    The qualitative analysis of volatile flavour components in grapefruit juice (Citrus paradisi Macfadyen) was performed using a gas chromatography/mass spectro‐metry/computer system which allowed the identification of 58 components, 25 of them being reported for the first time. The aroma concentrates

  11. Flavour alignment in physics beyond the standard model

    Energy Technology Data Exchange (ETDEWEB)

    Braeuninger, Carolin Barbara

    2012-11-21

    There are numerous reasons to think that the Standard Model of physics is not the ultimate theory of nature on very small scales. However, attempts to construct theories that go beyond the Standard Model generically lead to high rates of flavour changing neutral processes that are in conflict with experiment: Quarks are the fundamental constituents of protons and neutrons. Together with electrons they form the visible matter of the universe1. They come in three generations or ''flavours''. In interactions, quarks of different generations can mix, i.e. a quark of one flavour can transform into a quark of another flavour. In the Standard Model, at first order in perturbation theory, such processes occur only via the exchange of a charged particle. Flavour changing neutral processes can only arise in processes involving loops of charged particles. This is due to the fact that all couplings of two quarks to a neutral particle are diagonal in the basis of the mass eigenstates of the quarks. There is thus no mixing of quarks of different flavour at first order. Since the loop processes are suppressed by a loop factor, the Standard Model predicts very low rates for neutral processes that change the flavour of quarks. So far, this is in agreement with experiment. In extensions of the Standard Model, new couplings to the quarks are usually introduced. In general there is no reason why the new coupling matrices should be diagonal in the mass basis of the quarks. These models therefore predict high rates for processes that mix quarks of different flavour. Extensions of the Standard Model must therefore have a non-trivial flavour structure. A possibility to avoid flavour violation is to assume that the new couplings are aligned with the mass matrices of the quarks, i.e. diagonal in the same basis. This alignment could be due to a flavour symmetry. In this thesis, two extensions of the Standard Model with alignment are studied. The first is a simple

  12. 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, sensory quality.Abso

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

    CERN Document Server

    Pascoli, Silvia

    2016-01-01

    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 $A_4$. 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 fla...

  14. The flavour of supersymmetry: Phenomenological implications of sfermion mixing

    CERN Document Server

    Arana-Catania, M

    2013-01-01

    We study the phenomenological implications of sfermion flavour mixing in supersymmetry in the context of Non-Minimal Flavour Violation (NMFV). We study the general flavour mixing hypothesis, parametrizing the squark and slepton mass matrices by a complete set of delta^XY_ij (X,Y=L,R; i,j= t,c,u or b,s,d for squarks/1,2,3 for sleptons). With respect to the squark sector, we study the behaviour of the B-physics observables BR(B -> Xs gamma), BR(Bs -> mu+ mu-) and delta M_B_s and update the constraints to the delta parameters coming from them. We present one-loop corrections to the Higgs boson masses in the MSSM with NMFV in the squark sector, and taking into account the previous constraints we evaluate them, finding sizable corrections, exceeding sometimes tens of GeV for the light Higgs boson. These corrections might be used to set further constraints on the delta parameters from the Higgs boson mass measurement. With respect to the slepton sector, we explore the implications on charged lepton flavour violatin...

  15. A taste of dark matter: flavour constraints on pseudoscalar mediators

    NARCIS (Netherlands)

    Dolan, M.J.; Kahlhoefer, F.; McCabe, C.; Schmidt-Hoberg, K.

    2015-01-01

    Dark matter interacting via the exchange of a light pseudoscalar can induce observable signals in indirect detection experiments and experience large self-interactions while evading the strong bounds from direct dark matter searches. The pseudoscalar mediator will however induce flavour-changing int

  16. 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.)

  17. 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 (Golds...

  18. Flavour effects in Resonant Leptogenesis from semi-classical and Kadanoff-Baym approaches

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2015-01-01

    Flavour effects play an important role in the statistical evolution of particle number densities in several particle physics phenomena. We present a fully flavour-covariant formalism for transport phenomena, in order to consistently capture all flavour effects in the system. We explicitly study the scenario of Resonant Leptogenesis (RL), and show that flavour covariance requires one to consider generically off-diagonal number densities, rank-4 rate tensors in flavour space, and non-trivial generalization of the discrete symmetries C, P and T. The flavour-covariant transport equations, obtained in our semi-classical framework, describe the effects of three relevant physical phenomena: coherent heavy-neutrino oscillations, quantum decoherence in the charged-lepton sector, and resonant CP violation due to heavy-neutrino mixing. We show quantitatively that the final asymmetry is enhanced by up to an order of magnitude, for electroweak-scale heavy neutrinos, as compared to that obtained from flavour-diagonal or pa...

  19. Flavour alignment in physics beyond the standard model

    Energy Technology Data Exchange (ETDEWEB)

    Braeuninger, Carolin Barbara

    2012-11-21

    There are numerous reasons to think that the Standard Model of physics is not the ultimate theory of nature on very small scales. However, attempts to construct theories that go beyond the Standard Model generically lead to high rates of flavour changing neutral processes that are in conflict with experiment: Quarks are the fundamental constituents of protons and neutrons. Together with electrons they form the visible matter of the universe1. They come in three generations or ''flavours''. In interactions, quarks of different generations can mix, i.e. a quark of one flavour can transform into a quark of another flavour. In the Standard Model, at first order in perturbation theory, such processes occur only via the exchange of a charged particle. Flavour changing neutral processes can only arise in processes involving loops of charged particles. This is due to the fact that all couplings of two quarks to a neutral particle are diagonal in the basis of the mass eigenstates of the quarks. There is thus no mixing of quarks of different flavour at first order. Since the loop processes are suppressed by a loop factor, the Standard Model predicts very low rates for neutral processes that change the flavour of quarks. So far, this is in agreement with experiment. In extensions of the Standard Model, new couplings to the quarks are usually introduced. In general there is no reason why the new coupling matrices should be diagonal in the mass basis of the quarks. These models therefore predict high rates for processes that mix quarks of different flavour. Extensions of the Standard Model must therefore have a non-trivial flavour structure. A possibility to avoid flavour violation is to assume that the new couplings are aligned with the mass matrices of the quarks, i.e. diagonal in the same basis. This alignment could be due to a flavour symmetry. In this thesis, two extensions of the Standard Model with alignment are studied. The first is a simple

  20. Effects of UV-B radiation levels on concentrations of phytosterol, ergothioneine, and polyphenolic compounds in mushroom powder used as dietary supplements

    Science.gov (United States)

    Compositional changes of powder dietary supplement made from mushrooms previously exposed to different levels of UV-B irradiation were evaluated for the bioactive naturally occurring mushroom anti-oxidant, ergothioneine, other natural polyphenolic anti-oxidants: e.g. flavonoids, lignans, and others,...

  1. Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression.

    Science.gov (United States)

    Song, Shiqing; Zhang, Xiaoming; Xiao, Zuobing; Niu, Yunwei; Hayat, Khizar; Eric, Karangwa

    2012-09-07

    Flavour profiles of seven beeflike process flavours (BFs) including non-oxidized or oxidized tallow were comparatively analysed by electronic nose, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to characterize the headspace of BFs. Analysis of volatiles by GC-MS indicated that the effect of oxidized tallow with moderate oxidization level on Maillard reaction was more prominent than that of others, which potentially could result in an optimal meat flavour with strong, harmony and species-specific characteristics detected by sensory analysis. In addition, electronic nose data confirmed the accuracy of the GC-MS and sensory analysis results. Correlation analysis of the electronic nose measurements, sensory evaluation and characteristic compounds through Partial Least Squares Regression (PLSR) further explained that moderate oxidized tallow with peroxide value (PV) of 87.67-160 mequiv./kg, the p-anisidine value (p-AV) of 30.57-50, and the acid value (AV) of 1.8-2.2 mg KOH/g tallow was a desirable precursor for imparting aroma characteristics of beef flavour.

  2. 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 additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011)

    DEFF Research Database (Denmark)

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

    to concern for genotoxicity. So, the Panel concluded that 37 substances do not give rise to safety concern 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...

  3. Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella

    Directory of Open Access Journals (Sweden)

    Kristine Ann Gualberto Sotelo

    2015-03-01

    Full Text Available The aim of this research was to study the effect of pulsed electric fields (PEF on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella. The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compounds of samples were analysed using an automated headspace solid phase microextraction (HS–SPME method coupled with gas chromatography-mass spectrometry (GC–MS. A total of 33 volatile compounds were identified with benzaldehyde, hexanal, (E-2-hexenal, (Z-2-hexen-1-ol, and benzyl alcohol being the predominant volatiles in different PEF-treated samples. Aldehydes namely butanal, octanal, 2-octenal, and nonanal, and (Z-2-hexen-1-ol increased significantly 24 h after PEF treatment at electric field strengths of more than 1.0 kV/cm. Samples incubated for 24 h after PEF treatment (S3 generated higher concentrations of volatiles than samples immediately after PEF treatments (S2. Quantitative results revealed that more flavour volatiles were released and associated with S3 samples after 24 h storage and S2 samples immediately after PEF both with the highest electric field intensities. Interestingly, this study found that the PEF treatments at the applied electric field strength and energy did not result in releasing/producing undesirable flavour compounds.

  4. Lepton Flavour Violation in a Supersymmetric Model with A4 Flavour Symmetry

    CERN Document Server

    Feruglio, Ferruccio; Lin, Yin; Merlo, Luca

    2009-01-01

    We compute the branching ratios for mu-> e gamma, tau-> mu gamma and tau -> e gamma in a supersymmetric model invariant under the flavour symmetry group A4 X Z3 X U(1)_{FN}, in which near tri-bimaximal lepton mixing is naturally predicted. At leading order in the small symmetry breaking parameter u, which is of the same order as the reactor mixing angle theta_{13}, we find that the branching ratios generically scale as u^2. Applying the current bound on the branching ratio of mu -> e gamma shows that small values of u or tan(beta) are preferred in the model for mass parameters m_{SUSY} and m_{1/2} smaller than 1000 GeV. The bound expected from the on-going MEG experiment will provide a severe constraint on the parameter space of the model either enforcing u approx 0.01 and small tan(beta) or m_{SUSY} and m_{1/2} above 1000 GeV. In the special case of universal soft supersymmetry breaking terms in the flavon sector a cancellation takes place in the amplitudes and the branching ratios scale as u^4, allowing for...

  5. 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;

    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...

  6. 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;

    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....

  7. Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.

    Science.gov (United States)

    Shi, Xiaoxia; Zhang, Xiaoming; Song, Shiqing; Tan, Chen; Jia, Chengsheng; Xia, Shuqin

    2013-01-15

    The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized tallow and other ingredients. Volatile compounds of oxidized tallow and beeflike flavours were analysed by SPME/GC-MS. Six sensory attributes (meaty, beefy, tallowy, simulate, burnt and off-flavour) were selected to assess BFs. Thirty four odour-active compounds were identified to represent beef odour through GC-O analysis based on detection frequency method. GC-MS profiles of oxidized tallow were correlated with GC-O responses and sensory attributes of BFs using partial least squares regression modelling (PLSR). Twenty nine compounds were considered as the potential precursors of oxidized tallow. Among them, tetradecanoic acid, d-limonene, 1,7-heptandiol, 2-butyltetrahydrofuran, (Z)-4-undecenal, (Z)-4-decenal, (E)-4-nonenal and 5-pentyl-2(3H)-furanone were unique products generated from enzymatic hydrolysis-mild thermal oxidation of tallow, while hexanal, heptanal, octanal, nonanal, decanal, pentanal, acetic acid, butanoic acid, hexanoic acid, 1-heptanol, 1-octanol, 3-methylbutanal, 2-pentylfuran, γ-nonalactone, 2-undecenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal and (Z)-2-heptenal were common products generated from thermal oxidation of tallow.

  8. 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...... at the use level reported by the Industry, especially in those cases where the annual production values were reported to be small. In consequence, the Panel had reservations about the data on use and use levels provided and the intake estimates obtained by the MSDI approach. In the absence of more precise...

  9. Microbial populations causing off-flavour in recirculated aquaculture systems

    DEFF Research Database (Denmark)

    Lukassen, Mie Bech; Nielsen, Jeppe Lund; Schramm, Edward

    Microbial production of geosmin, a secondary metabolite with an earthy off-flavour is a serious economic problem in wine production, drinking water and aquaculture. Geosmin is produced by a small group of bacteria all harboring the geosmin synthetase gene (geoA). Sequencing and analyzing the dist......Microbial production of geosmin, a secondary metabolite with an earthy off-flavour is a serious economic problem in wine production, drinking water and aquaculture. Geosmin is produced by a small group of bacteria all harboring the geosmin synthetase gene (geoA). Sequencing and analyzing...... and activity. These findings are useful for the future optimization and management of full-scale aquaculture plants, and can be used as a diagnostic tool in developing strategies to limit the presence and growth of geosmin-producing bacteria....

  10. Higgs and flavour as doors to new physics

    CERN Document Server

    Sala, Filippo

    2015-01-01

    A natural solution to the hierarchy problem of the Fermi scale motivates signals of New Physics at current and near future experiments. After a critical synthesis of this general motivation, we concentrate our attention on the interplay between LHC searches for new resonances, and precision measurements of both Higgs couplings and flavour violating observables. We do so for i) the Higgs sectors of the NMSSM and MSSM, as paradigmatic examples of theories providing extra scalars, and for ii) CKM-like flavour symmetries, with a focus on U(2)^3. This article is mainly based on several papers by the author, but it also reviews other recent related results. Its goal is to provide a synthetic - yet comprehensive orientation on these subjects, at the dawn of several (ATLAS and CMS, LHCb, NA62 etc.) coming experimental results.

  11. Flavour-mixing gauge field theory of massive Majorana neutrinos

    CERN Document Server

    Marsch, Eckart

    2012-01-01

    A gauge-field theory for massive neutral particles is developed on the basis of the real four-component Majorana equation. By use of its spin operator, a purely imaginary representation of the SU(2) algebra can be defined, which gives a covariant derivative that is real. Such a coupling to the gauge field preserves the real nature of the Majorana equation even when including interactions. As the associated isospin is four-dimensional, this procedure introduces four intrinsic degrees of freedom to the Majorana field, which may be related to four flavours. The main aim is to describe here the mathematical possibility for coupling Majorana particles with a gauge field which resembles that of the weak interaction. By adding a fourth member to the family, flavour could become a dynamic trait of the neutral Majorana particles, and thus lead to a dynamic understanding of mixing.

  12. Matter inflation with A{sub 4} flavour symmetry breaking

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, Stefan [Department of Physics, University of Basel, Klingelbergstrasse 82, Basel, CH-4056 Switzerland (Switzerland); Nolde, David, E-mail: stefan.antusch@unibas.ch, E-mail: david.nolde@unibas.ch [Max-Planck-Institut für Physik (Werner-Heisenberg-Institut), Föhringer Ring 6, München, D-80805 Germany (Germany)

    2013-10-01

    We discuss model building in tribrid inflation, which is a framework for realising inflation in the matter sector of supersymmetric particle physics models. The inflaton is a D-flat combination of matter fields, and inflation ends by a phase transition in which some Higgs field obtains a vacuum expectation value. We first describe the general procedure for implementing tribrid inflation in realistic models of particle physics that can be applied to a wide variety of BSM particle physics models around the GUT scale. We then demonstrate how the procedure works for an explicit lepton flavour model based on an A{sub 4} family symmetry. The model is both predictive and phenomenologically viable, and illustrates how tribrid inflation connects cosmological and particle physics parameters. In particular, it predicts a relation between the neutrino Yukawa coupling and the running of the spectral index α{sub s}. We also show how topological defects from the flavour symmetry breaking can be avoided automatically.

  13. Lepton flavour violating top decays at the LHC.

    Science.gov (United States)

    Davidson, Sacha; Mangano, Michelangelo L; Perries, Stéphane; Sordini, Viola

    We consider lepton-flavour violating decays of the top quark, mediated by 4-fermion operators. We compile constraints on a complete set of SU(3) [Formula: see text] U(1)-invariant operators, arising from their loop contributions to rare decays and from HERA's single-top search. The bounds on e-[Formula: see text] flavour change are more restrictive than on [Formula: see text]-[Formula: see text]; nonetheless the top could decay to a jet [Formula: see text] with a branching ratio of order [Formula: see text]. We estimate that the currently available LHC data (20 fb[Formula: see text] at 8 TeV) could be sensitive to [Formula: see text]+ jet) [Formula: see text], and we extrapolate that 100 fb[Formula: see text] at 13 TeV could reach a sensitivity of [Formula: see text].

  14. $B$ 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

    2015-01-01

    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 $(0.30 \\pm 0.01 \\pm 0.01) \\%$.

  15. Matter inflation with A_4 flavour symmetry breaking

    CERN Document Server

    Antusch, Stefan

    2013-01-01

    We discuss model building in tribrid inflation, which is a framework for realising inflation in the matter sector of supersymmetric particle physics models. The inflaton is a D-flat combination of matter fields, and inflation ends by a phase transition in which some Higgs field obtains a vacuum expectation value. We first describe the general procedure for implementing tribrid inflation in realistic models of particle physics that can be applied to a wide variety of BSM particle physics models around the GUT scale. We then demonstrate how the procedure works for an explicit lepton flavour model based on an A_4 family symmetry. The model is both predictive and phenomenologically viable, and illustrates how tribrid inflation connects cosmological and particle physics parameters. In particular, it predicts a relation between the neutrino Yukawa coupling and the running of the spectral index alpha_s. We also show how topological defects from the flavour symmetry breaking can be avoided automatically.

  16. Supersymmetric Lepton Flavour Violation in Low-Scale Seesaw Models

    CERN Document Server

    Ilakovac, Amon

    2009-01-01

    We study a new supersymmetric mechanism for lepton flavour violation in \\mu and \\tau decays and \\mu -> e conversion in nuclei, within a minimal extension of the MSSM with low-mass heavy singlet neutrinos and sneutrinos. We find that the decays \\mu -> e\\gamma$, \\tau -> e\\gamma and \\tau -> \\mu\\gamma are forbidden in the supersymmetric limit of the theory, whereas other processes, such as \\mu -> eee, \\mu -> e conversion, \\tau -> eee and \\tau -> e\\mu\\mu, are allowed and can be dramatically enhanced several orders of magnitude above the observable level by potentially large neutrino Yukawa coupling effects. The profound implications of supersymmetric lepton flavour violation for present and future experiments are discussed.

  17. Light third-generation squarks from flavour gauge messengers

    Energy Technology Data Exchange (ETDEWEB)

    Bruemmer, Felix [International School for Advanced Studies, Trieste (Italy); Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); McGarrie, Moritz [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Univ. of the Witwatersrand, Johannesburg (South Africa). School of Physics and Centre for Theoretical Physics; Weiler, Andreas [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.

    2014-04-15

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3){sub F} symmetry acting on the quark superfields. If SU(3){sub 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){sub F} breaking.

  18. Light third-generation squarks from flavour gauge messengers

    Energy Technology Data Exchange (ETDEWEB)

    Brümmer, Felix [SISSA/ISAS,Via Bonomea 265, Trieste I-34136 (Italy); Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); McGarrie, Moritz [Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); National Institute for Theoretical Physics, School of Physics,and Centre for Theoretical Physics, University of the Witwatersrand,Johannesburg, WITS 2050 (South Africa); Weiler, Andreas [Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); CERN Theory Division,CH-1211 Geneva 23 (Switzerland)

    2014-04-10

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3){sub F} symmetry acting on the quark superfields. If SU(3){sub 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){sub F} breaking.

  19. Scale-setting, flavour dependence and chiral symmetry restoration

    CERN Document Server

    Binosi, Daniele; Rodriguez-Quintero, Jose

    2016-01-01

    We determine the flavour dependence of the renormalisation-group-invariant running interaction through judicious use of both unquenched Dyson-Schwinger equation and lattice results for QCD's gauge-sector two-point functions. An important step is the introduction of a physical scale setting procedure that enables a realistic expression of the effect of different numbers of active quark flavours on the interaction. Using this running interaction in concert with a well constrained class of dressed--gluon-quark vertices, we estimate the critical number of active lighter-quarks above which dynamical chiral symmetry breaking becomes impossible: $n_f^{\\rm cr}\\approx 9$; and hence in whose neighbourhood QCD is plausibly a conformal theory.

  20. Lepton Flavour Violating Higgs Decays in the (SUSY) Inverse Seesaw

    CERN Document Server

    Arganda, E; Marcano, X; Weiland, C

    2016-01-01

    The observation of charged lepton flavour violation would be a smoking gun for new physics and could help in pinpointing the mechanism at the origin of neutrino masses and mixing. We present here our recent studies of lepton flavour violating Higgs decays in the inverse seesaw and its supersymmetric embedding, two examples of low-scale seesaw mechanisms. We predict branching ratios as large as $10^{-5}$ for the decays $h\\rightarrow \\tau \\mu$ and $h \\rightarrow \\tau e$ in the inverse seesaw, which can be probed in future colliders. Supersymmetric contributions can enhance the branching ratio of $h\\rightarrow \\tau \\mu$ up to $1\\%$, making it large enough to explain the small excess observed by ATLAS and CMS.

  1. Heavy Flavour Cascade Production in a Beam Dump

    CERN Document Server

    2015-01-01

    SHiP will use a 400~GeV/c proton beam impinging on a several interaction length long Molybdenum target. Heavy flavour hadrons produced in the dump can decay semi-leptonically, which can produce both the Heavy Neutral Leptons as signal, but also potential background from muons and neutrinos. The absolute rate of heavy flavour production is taken from measurements. Pythia is used to predict the phase space distribution of the charm and beauty hadrons which are produced both in the primary interaction of the 400~GeV/c proton and in interactions of the secondaries produced in the cascade. The full cascade production of both HNL and background is compared to that reported in the SHiP Technical Proposal, where only the primary $pN$ interactions were taken into account.

  2. Gluing Branes II: Flavour Physics and String Duality

    CERN Document Server

    Donagi, R

    2011-01-01

    Recently we discussed new aspects of degenerate brane configurations, which can appear in the context of heterotic strings, perturbative type II, or M/F-theory. Here we continue our study of degenerate brane configurations, focussing on two applications. First we show how the notion of gluing can be viewed as a tool to engineer flavour structures in F-theory and type IIb, such as models with bulk matter and with Yukawa textures arising from the holomorphic zero mechanism. We find that there is in principle enough structure to solve some of the major flavour problems without generating exotics. In particular, we show how this addresses the mu-problem, doublet/triplet splitting and proton decay. Secondly, we describe the Fourier-Mukai transform of heterotic monad constructions, which occur in the large volume limit of heterotic linear sigma model vacua. Degenerate structures again often appear. One may use this to explore strong coupling phenomena using heterotic/F-theory duality.

  3. New Aspects of Flavour Model Building in Supersymmetric Grand Unification

    CERN Document Server

    Spinrath, Martin

    2010-01-01

    We derive predictions for Yukawa coupling ratios within GUTs generated from operators with mass dimension four and five. These relations are a characteristic property of unified flavour models and can reduce the large number of free parameters related to the flavour sector of the SM. The Yukawa couplings of the down-type quarks and charged leptons are affected within SUSY models by tan beta-enhanced threshold corrections. We analyse these corrections and give simple analytic expressions and numerical estimates for them. The threshold corrections sensitively depend on the soft SUSY breaking parameters. Especially, they determine if the affected Yukawa couplings are enhanced or suppressed. In a first approach, we make some plausible assumptions about the soft SUSY parameters. In a second, more sophisticated approach we use three common breaking schemes in which all the soft breaking parameters at the electroweak scale can be calculated from only a handful of parameters. Within this approach, we apply various ph...

  4. Green tea flavour determinants and their changes over manufacturing processes.

    Science.gov (United States)

    Han, Zhuo-Xiao; Rana, Mohammad M; Liu, Guo-Feng; Gao, Ming-Jun; Li, Da-Xiang; Wu, Fu-Guang; Li, Xin-Bao; Wan, Xiao-Chun; Wei, Shu

    2016-12-01

    Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars 'Bai-Sang Cha' ('BAS') possessing significant floral scents and 'Fuding-Dabai Cha' ('FUD') with common green tea odour. Metabolite profiling based on odour activity threshold revealed that 'BAS' contained higher levels of the active odorants β-ionone, linalool and its two oxides, geraniol, epoxylinalool, decanal and taste determinant catechins than 'FUD' (pmanufacturing processes, the levels of linalool and geraniol decreased whereas those of β-ionone, linalool oxides, indole and cis-jasmone increased. Compared with pan-fire treatment, steam treatment reduced the levels of catechins and proportion of geraniol, linalool and its derivatives, consequently, reducing catechin-related astringency and monoterpenol-related floral scent. Our study suggests that flavour determinant targeted modulation could be made through genotype and manufacturing improvements.

  5. The flavour problem and family symmetry beyond the Standard Model

    CERN Document Server

    Dziewit, Bartosz; Richter, Monika; Zając, Sebastian; Zrałek, Marek

    2016-01-01

    In the frame of two Higgs doublet model we try to explain the lepton masses and mixing matrix elements assuming that neutrinos are Dirac particles. Discrete family symmetry groups, which are subgroups of U(3) up to the 1025 order are considered. Like in the one Higgs Standard Model, we found that discrete family symmetries do not give satisfactory answer for this basic questions in the flavour problem.

  6. Role of Strecker aldehydes on beer flavour stability

    OpenAIRE

    Pinho, M. P. Guedes de; Ferreira, A. C. Silva

    2005-01-01

    In this work, attempts were made in order to measure the importance of “Strecker aldehydes” on flavour stability of beer correlating chemical and sensory data. It has been observed that methional and phenylacetaldehyde accumulates during storage and that these molecules were well correlated with “Aroma Quality”. A “fresh beer” was spiked with methional, phenylacetaldehyde and also with trans-2-nonenal, singly and in combination, the “Similarity Value” was then determined, betwe...

  7. Analytical Analysis and Numerical Solution of Two Flavours Skyrmion

    CERN Document Server

    Hadi, Miftachul; Hermawanto, Denny

    2010-01-01

    Two flavours Skyrmion will be analyzed analytically, in case of static and rotational Skyrme equations. Numerical solution of a nonlinear scalar field equation, i.e. the Skyrme equation, will be worked with finite difference method. This article is a more comprehensive version of \\textit{SU(2) Skyrme Model for Hadron} which have been published at Journal of Theoretical and Computational Studies, Volume \\textbf{3} (2004) 0407.

  8. Lepton Flavour Violation in Left-Right Theory

    OpenAIRE

    Perez, Pavel Fileviez; Murgui, Clara

    2017-01-01

    We investigate the predictions for lepton flavour number violating processes in the context of a simple left-right symmetric theory. In this context neutrinos are Majorana fermions and their masses are generated at the quantum level through the Zee mechanism using the simplest Higgs sector. We show that the right handed neutrinos are generically light and can give rise to large lepton number violating contributions to rare processes. We discuss the correlation between the collider constrains ...

  9. Measurement of the atmospheric neutrino flavour composition in Soudan 2

    Science.gov (United States)

    Allison, W. W. M.; Alner, G. J.; Ayres, D. S.; Barrett, W. L.; Bode, C.; Border, P. M.; Brooks, C. B.; Cobb, J. H.; Cockerill, D. J. A.; Cotton, R. J.; Courant, H.; Demuth, D. M.; Fields, T. H.; Gallagher, H. R.; Garcia-Garcia, C.; Goodman, M. C.; Gray, R. N.; Johns, K.; Kafka, T.; Kasahara, S. M. S.; Leeson, W.; Litchfield, P. J.; Longley, N. P.; Lowe, M. J.; Mann, W. A.; Marshak, M. L.; May, E. N.; Milburn, R. H.; Miller, W. H.; Mualem, L.; Napier, A.; Oliver, W.; Pearce, G. F.; Perkins, D. H.; Peterson, E. A.; Petyt, D. A.; Price, L. E.; Roback, D. M.; Ruddick, K.; Schmid, D. J.; Schneps, J.; Schub, M. H.; Seidlein, R. V.; Shupe, M. A.; Stassinakis, A.; Sundaralingam, N.; Thomas, J.; Thron, J. L.; Vassiliev, V.; Villaume, G.; Wakely, S. P.; Wall, D.; Werkema, S. J.; West, N.; Wielgosz, U. M.

    1997-02-01

    The atmospheric neutrino flavour ratio measured using a 1.52 kton-year exposure of Soudan 2 is found to be 0.72 +/- 0.19+0.05-0.07 relative to the expected value from a Monte Carlo calculation. The possible background of interactions of neutrons and photons produced in muon interactions in the rock surrounding the detector has been investigated and is shown not to produce low values of the ratio.

  10. The supersymmetric Higgs boson with flavoured A-terms

    Directory of Open Access Journals (Sweden)

    Andrea Brignole

    2015-09-01

    Full Text Available We consider a supersymmetric scenario with large flavour violating A-terms in the stop/scharm sector and study their impact on the Higgs mass, the electroweak ρ parameter and the effective Higgs couplings to gluons, photons and charm quarks. For each observable we present explicit analytical expressions which exhibit the relevant parametric dependences, both in the general case and in specific limits. We find significant effects and comment on phenomenological implications for the LHC and future colliders.

  11. A Short Guide to Flavour Physics and CP Violation

    CERN Document Server

    Lee, Seung J

    2015-01-01

    We present the invited lectures given at the second Asia-Europe-Pacific School of High-Energy Physics (AEPSHEP), which took place in Puri, India in November 2014. The series of lectures aimed at graduate students in particle experiment/theory, covering the very basics of flavor physics and CP violation, some useful theoretical methods such as OPE and effective field theories, and some selected topics of flavour physics in the era of LHC.

  12. Open flavour charmed mesons in a quantum chromodynamics potential model

    Indian Academy of Sciences (India)

    Krishna Kingkar Pathak; D K Choudhury

    2012-12-01

    We modify the mesonic wave function by using a short distance scale 0 in analogy with hydrogen atom and estimate the values of masses and decay constants of the open flavour charm mesons , $D_{s}$ and $B_{c}$ within the framework of a QCD potential model. We also calculate leptonic decay widths of these mesons to study branching ratios and lifetime. The results are in good agreement with experimental and other theoretical values.

  13. Flavour decomposition of electromagnetic transition form factors of nucleon resonances

    CERN Document Server

    Segovia, Jorge

    2016-01-01

    In Poincar\\'e-covariant continuum treatments of the three valence-quark bound-state problem, the force behind dynamical chiral symmetry breaking also generates nonpointlike, interacting diquark correlations in the nucleon and its resonances. We detail the impact of these correlations on the nucleon's elastic and nucleon-to-Roper transition electromagnetic form factors, providing flavour-separation versions that can be tested at modern facilities.

  14. Flavour in heavy neutrino searches at the LHC

    CERN Document Server

    Aguilar-Saavedra, J A; Kittel, O; Valle, J W F

    2012-01-01

    Heavy neutrinos at the TeV scale have been searched for at the LHC in the context of left-right models, under the assumption that they couple to the electron, the muon, or both. We show that current searches are also sensitive to heavy neutrinos coupling predominantly to the tau lepton, and present limits can significantly constrain the parameter space of general flavour mixing.

  15. Predictive flavour symmetries of the neutrino mass matrix

    CERN Document Server

    Hirsch, M; Kaneko, S; Valle, J W F; Joshipura, Anjan S.

    2007-01-01

    Here we propose an $A_4$ flavour symmetry model which implies a lower bound on the neutrinoless double beta decay rate, corresponding to an effective mass parameter $M_{ee} \\gsim 0.03$ eV, and a direct correlation between the expected magnitude of CP violation in neutrino oscillations and the value of $\\sin^2\\theta_{13}$, as well as a nearly maximal CP phase $\\delta$.

  16. Measurement of the atmospheric neutrino flavour composition in Soudan 2

    CERN Document Server

    Allison, W W M; Ayres, D S; Barrett, W L; Bode, C; Border, P M; Brooks, C B; Cobb, J H; Cockerill, D J A; Cotton, R J; Courant, H; Demuth, D M; Fields, T H; Gallagher, H R; García-García, C; Goodman, M C; Gray, R N; Johns, K; Kafka, T; Kasahara, S M; Leeson, W; Litchfield, P J; Longley, N P; Lowe, M J; Mann, W A; Marshak, M L; May, E N; Milburn, R H; Miller, W H; Mualem, L M; Napier, A; Oliver, W; Pearce, G F; Perkins, Donald Hill; Peterson, E A; Petyt, D A; Price, L E; Roback, D M; Ruddick, K; Schmid, D J; Schneps, J; Schub, M H; Seidlein, R V; Shupe, M A; Stassinakis, A; Sundaralingam, N; Thomas, J; Thron, J L; Vasilev, V; Villaume, G; Wakely, S P; Wall, D; Werkema, S J; West, N; Wielgosz, U M

    1997-01-01

    The atmospheric neutrino flavour ratio measured using a 1.52 kton-year exposure of Soudan 2 is found to be 0.72 +- 0.19 +0.05 -0.07 relative to the expected value from a Monte Carlo calculation. The possible background of interactions of neutrons and photons produced in muon interactions in the rock surrounding the detector has been investigated and is shown not to produce low values of the ratio.

  17. Violation of lepton flavour universality in composite Higgs models

    CERN Document Server

    Niehoff, Christoph; Straub, David M

    2015-01-01

    We investigate whether the the $2.6\\sigma$ deviation from lepton flavour universality in $B^+\\to K^+\\ell^+\\ell^-$ decays recently observed at the LHCb experiment can be explained in minimal composite Higgs models. We show that a visible departure from universality is indeed possible if left-handed muons have a sizable degree of compositeness. Constraints from $Z$-pole observables are avoided by a custodial protection of the muon coupling.

  18. Hints for new sources of flavour violation in meson mixing

    CERN Document Server

    Blanke, Monika

    2016-01-01

    The recent results by the Fermilab Lattice and MILC collaborations on the hadronic matrix elements entering $B_{d,s}-\\bar B_{d,s}$ mixing show a significant tension of the measured values of the mass differences $\\Delta M_{d,s}$ with their SM predictions. We review the implications of these results in the context of Constrained Minimal Flavour Violation models. In these models, the CKM elements $\\gamma$ and $|V_{ub}|/|V_{cb}|$ can be determined from $B_{d,s}-\\bar B_{d,s}$ mixing observables, yielding a prediction for $\\gamma$ below its tree-level value. Determining subsequently $|V_{cb}|$ from the measured value of either $\\Delta M_s$ or $\\varepsilon_K$ gives inconsistent results, with the tension being smallest in the Standard Model limit. This tension can be resolved if the flavour universality of new contributions to $\\Delta F = 2$ observables is broken. We briefly discuss the case of $U(2)^3$ flavour models as an illustrative example.

  19. Optimization of Flavour Tagging Algorithms for the LHCb Experiment

    CERN Document Server

    AUTHOR|(CDS)2097144

    Studies of $C\\!P$ violation can be used to test the Standard Model and might give insight into New Physics. Therefore, a wide range of $C\\!P$ measurements, including time-dependent decay rate measurements, are performed with the LHCb Experiment. Many of these are subject to mixing of neutral $B$ meson states with their antiparticles. The knowledge of the initial $B$ flavour is essential in these cases which is why several Flavour Tagging algorithms are used to deduce this information from the available event properties. These algorithms must be adjusted to changes in the shape of the event properties, resulting from an upgrade of the LHC centre-of-mass energy to $\\sqrt{s} = 13\\,\\mathrm{TeV}$. To simplify this process, the Flavour Tagging software is re-implemented. The tagging power of the muon, electron and kaon tagger is measured based on $B^+ \\to J\\!/\\!\\psi K^+$ data, which is processed within the new framework. It is found to be $(0.782 ± 0.018)\\%$, $(0.243 ± 0.011)\\%$ and $(0.649 ± 0.020)\\%$ for Run 1...

  20. 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\

  1. A Grand Delta(96) x SU(5) Flavour Model

    CERN Document Server

    King, Stephen F; Stuart, Alexander J

    2012-01-01

    Recent results from the Daya Bay and RENO reactor experiments have measured the smallest lepton mixing angle and found it to have a value of theta_13 approximately 9 degrees. This result presents a new challenge for the existing paradigms of discrete flavour symmetries which attempt to describe all quark and lepton masses and mixing angles. Here we propose a Supersymmetric Grand Unified Theory of Flavour based on Delta(96) x SU(5), together with a U(1) x Z3 symmetry, including a full discussion of Delta(96) in a convenient basis. The Grand Delta(96) x SU(5) Flavour Model relates the quark mixing angles and masses in the form of the Gatto-Sartori-Tonin relation and realises the Georgi-Jarlskog mass relations between the charged leptons and down-type quarks. We predict a Bi-trimaximal (not Tri-bimaximal) form of neutrino mixing matrix, which, after including charged lepton corrections with zero phase, leads to the following GUT scale predictions for the atmospheric, solar, and reactor mixing angles: theta_23=36...

  2. Chiral order and fluctuations in multi-flavour QCD

    CERN Document Server

    Descotes-Genon, S; Stern, J

    2003-01-01

    Multi-flavour (N_f>=3) Chiral Perturbation Theory (ChPT) may exhibit instabilities due to vacuum fluctuations of sea q-bar q pairs. Keeping the fluctuations small would require a very precise fine-tuning of the low-energy constants L_4 and L_6 to L_4[crit](M_rho) = - 0.51 * 10^(-3), and L_6[crit](M_rho) = - 0.26 * 10^(-3). A small deviation from these critical values -- like the one suggested by the phenomenology of OZI-rule violation in the scalar channel -- is amplified by huge numerical factors inducing large effects of vacuum fluctuations. This would lead in particular to a strong N_f-dependence of chiral symmetry breaking and a suppression of multi-flavour chiral order parameters. A simple resummation is shown to cure the instability of N_f>=3 ChPT, but it modifies the standard expressions of some O(p^2) and O(p^4) low-energy parameters in terms of observables. On the other hand, for r=m_s/m > 15, the two-flavour condensate is not suppressed, due to the contribution induced by massive vacuum s-bar s pair...

  3. 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; Babaev, A; Backovic, S; Baghdasaryan, A; Baranov, P; Barrelet, E; Bartel, Wulfrin; 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; Görlich, 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-Corral, G; Hildebrandt, M; Hiller, K H; Hoffmann, D; Horisberger, Roland Paul; Hovhannisyan, A; Hreus, T; Hussain, S; Jacquet, M; Janssen, M E; Janssen, X; Jemanov, V; Jönsson, L B; 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; Krämer, M; Krastev, K; Kretzschmar, J; Kropivnitskaya, A; Krüger, K; Landon, M P J; Lange, W; Lastoviicka-Medin, G; Laycock, P; Lebedev, A; Leibenguth, G; Lendermann, V; Levonian, S; Lindfeld, L; Lipka, K; Liptaj, A; List, B; List, J; Loktionova, N; López-Fernandez, R; Lubimov, V; Lucaci-Timoce, A I; Lüders, H; Lytkin, L; Makankine, A; Malinovskii, E I; Marage, P; Marti, L; Martisikova, M; Martyn, H U; Maxfield, S J; Mehta, A; Meier, K; Meyer, A B; 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; Murn, 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; Pérez, 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; Schöning, A; Schultz-Coulon, H C; Sefkow, F; Shaw-West, R N; Shevyakov, I; Shtarkov, L N; Sloan, T; Smiljanic, I; Smirnov, P; Soloviev, Yu; 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, Ya; Vinokurova, S; Volchinski, V; Wacker, K; Weber, G; Weber, R; Wegener, D; Werner, C; Wessels, M; Wissing, C; Wolf, R; Wünsch, E; Xella, S M; Yan, W; Yeganov, V; Zácek, J; Zálesák, 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.

  4. Extended Minimal Flavour Violating MSSM and Implications for B Physics

    CERN Document Server

    Ali, A

    2001-01-01

    Current world average of the CP asymmetry a(psi K), obtained from the rate differences in the decays B^0 -> (J/psi K_S), (J/psi K_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 a(psi K,exp) - a(psi K,SM) d gamma as sensitive probes of the postulated flavour changing structure. This is quantified in terms of the ratio R(rho gamma/K* gamma) = 2 B(B^0 -> rho^0 gamma)/B(B^0 -> K^*0 gamma), the isospin violating ratio Delta=B(B^+ -> rho^+ gamma)/2B(B^0 -> rho^0 gamma) -1, and the CP-asymmetry in the decay rates for B^+ -> rho^+ gamma and its charge conjugate.

  5. 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...

  6. 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.

  7. 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...

  8. 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...

  9. Kadanoff–Baym approach to flavour mixing and oscillations in resonant leptogenesis

    Energy Technology Data Exchange (ETDEWEB)

    Bhupal Dev, P.S. [Consortium for Fundamental Physics, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL (United Kingdom); Millington, Peter [Physik Department T70, James-Franck-Straße, Technische Universität München, 85748 Garching (Germany); Pilaftsis, Apostolos [Consortium for Fundamental Physics, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL (United Kingdom); Teresi, Daniele, E-mail: daniele.teresi@manchester.ac.uk [Consortium for Fundamental Physics, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL (United Kingdom)

    2015-02-15

    We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff–Baym formalism, which does not necessitate the use of the so-called Kadanoff–Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL), showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i) the resonant mixing and (ii) the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff–Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing.

  10. Kadanoff–Baym approach to flavour mixing and oscillations in resonant leptogenesis

    Directory of Open Access Journals (Sweden)

    P.S. Bhupal Dev

    2015-02-01

    Full Text Available We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff–Baym formalism, which does not necessitate the use of the so-called Kadanoff–Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL, showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i the resonant mixing and (ii the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff–Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing.

  11. Kadanoff-Baym Approach to Flavour Mixing and Oscillations in Resonant Leptogenesis

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2015-01-01

    We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff-Baym formalism, which does not necessitate the use of the so-called Kadanoff-Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL), showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i) the resonant mixing and (ii) the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff-Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing.

  12. Dietary Phenolic Compounds Interfere with the Fate of Hydrogen Peroxide in Human Adipose Tissue but Do Not Directly Inhibit Primary Amine Oxidase Activity

    Directory of Open Access Journals (Sweden)

    Christian Carpéné

    2016-01-01

    Full Text Available Resveratrol has been reported to inhibit monoamine oxidases (MAO. Many substrates or inhibitors of neuronal MAO interact also with other amine oxidases (AO in peripheral organs, such as semicarbazide-sensitive AO (SSAO, known as primary amine oxidase, absent in neurones, but abundant in adipocytes. We asked whether phenolic compounds (resveratrol, pterostilbene, quercetin, and caffeic acid behave as MAO and SSAO inhibitors. AO activity was determined in human adipose tissue. Computational docking and glucose uptake assays were performed in 3D models of human AO proteins and in adipocytes, respectively. Phenolic compounds fully inhibited the fluorescent detection of H2O2 generated during MAO and SSAO activation by tyramine and benzylamine. They also quenched H2O2-induced fluorescence in absence of biological material and were unable to abolish the oxidation of radiolabelled tyramine and benzylamine. Thus, phenolic compounds hampered H2O2 detection but did not block AO activity. Only resveratrol and quercetin partially impaired MAO-dependent [14C]-tyramine oxidation and behaved as MAO inhibitors. Phenolic compounds counteracted the H2O2-dependent benzylamine-stimulated glucose transport. This indicates that various phenolic compounds block downstream effects of H2O2 produced by biogenic or exogenous amine oxidation without directly inhibiting AO. Phenolic compounds remain of interest regarding their capacity to limit oxidative stress rather than inhibiting AO.

  13. Dietary Phenolic Compounds Interfere with the Fate of Hydrogen Peroxide in Human Adipose Tissue but Do Not Directly Inhibit Primary Amine Oxidase Activity.

    Science.gov (United States)

    Carpéné, Christian; Hasnaoui, Mounia; Balogh, Balázs; Matyus, Peter; Fernández-Quintela, Alfredo; Rodríguez, Víctor; Mercader, Josep; Portillo, Maria P

    2016-01-01

    Resveratrol has been reported to inhibit monoamine oxidases (MAO). Many substrates or inhibitors of neuronal MAO interact also with other amine oxidases (AO) in peripheral organs, such as semicarbazide-sensitive AO (SSAO), known as primary amine oxidase, absent in neurones, but abundant in adipocytes. We asked whether phenolic compounds (resveratrol, pterostilbene, quercetin, and caffeic acid) behave as MAO and SSAO inhibitors. AO activity was determined in human adipose tissue. Computational docking and glucose uptake assays were performed in 3D models of human AO proteins and in adipocytes, respectively. Phenolic compounds fully inhibited the fluorescent detection of H2O2 generated during MAO and SSAO activation by tyramine and benzylamine. They also quenched H2O2-induced fluorescence in absence of biological material and were unable to abolish the oxidation of radiolabelled tyramine and benzylamine. Thus, phenolic compounds hampered H2O2 detection but did not block AO activity. Only resveratrol and quercetin partially impaired MAO-dependent [(14)C]-tyramine oxidation and behaved as MAO inhibitors. Phenolic compounds counteracted the H2O2-dependent benzylamine-stimulated glucose transport. This indicates that various phenolic compounds block downstream effects of H2O2 produced by biogenic or exogenous amine oxidation without directly inhibiting AO. Phenolic compounds remain of interest regarding their capacity to limit oxidative stress rather than inhibiting AO.

  14. Dietary proteins and angiogenesis.

    Science.gov (United States)

    Medina, Miguel Ángel; Quesada, Ana R

    2014-01-17

    Both defective and persistent angiogenesis are linked to pathological situations in the adult. Compounds able to modulate angiogenesis have a potential value for the treatment of such pathologies. Several small molecules present in the diet have been shown to have modulatory effects on angiogenesis. This review presents the current state of knowledge on the potential modulatory roles of dietary proteins on angiogenesis. There is currently limited available information on the topic. Milk contains at least three proteins for which modulatory effects on angiogenesis have been previously demonstrated. On the other hand, there is some scarce information on the potential of dietary lectins, edible plant proteins and high protein diets to modulate angiogenesis.

  15. Relationship between sensory attributes and volatile compounds of polish dry-cured loin

    Directory of Open Access Journals (Sweden)

    Ewa Górska

    2017-05-01

    Full Text Available Objective The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods The volatile compounds were investigated by using solid phase microextraction (SPME and gas chromatography–mass spectrometry (GC–MS. For sensory assessment, the quantitative descriptive analysis (QDA method was used. Results A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively. The dominant compounds were: aromatic hydrocarbon (toluene; alkanes (hexane, heptane, and 2,2,4-trimethylpentane; aldehyde (hexanal; alcohol (2-furanmethanol; ketone (3-hydroxy-2-butanone; phenol (guaiacol; and terpenes (eucalyptol, cymene, γ-terpinen, and limonene. Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

  16. Effect of flavour of liquid Ensure diet supplement on energy intake in male SD rats.

    Science.gov (United States)

    Archer, Zoe A; Brown, Yvonne A; Rayner, D Vernon; Stubbs, R James; Mercer, Julian G

    2006-10-30

    Outbred male Sprague-Dawley rats were provided with one of the four flavours of the liquid diet, Ensure, in addition to chow pellets, to examine whether differences in flavour lead to differences in energy intake i.e. degree of over-consumption. For half the rats, the Ensure supplement was provided for 14 days and then withdrawn for the final 8 days of the study, whereas the remaining animals were allowed to consume Ensure for 22 days. All four flavours of Ensure, chocolate, vanilla, coffee and asparagus, induced a sustained increase in daily energy intake of approximately 15%. There was an effect of flavour on initial consumption of the Ensure diet, with coffee and asparagus flavours being consumed less avidly than vanilla or chocolate. However, this effect was short-lived. Overall, there was no effect of flavour on body weight gain, energy intake from Ensure, total energy intake, body composition, or measured blood hormones and metabolites. Withdrawal of Ensure resulted in reductions in body weight gain, total energy intake, fat but not lean tissue mass, and concentrations of blood leptin, non-esterified fatty acids and triglycerides, but there was no effect of the flavour of Ensure previously supplied on any of these parameters. The ability of the liquid diet, Ensure, to stimulate long-term caloric over-consumption is not due to its flavouring. Rather, other attributes of Ensure must be more important, such as its intrinsic flavour, liquid formulation, macronutrient composition, and ease of ingestion, digestion and absorption.

  17. Searches for Lepton Flavour Violation and Lepton Number Violation in Hadron Decays

    CERN Document Server

    Seyfert, P

    2012-01-01

    In the Standard Model of particle physics, lepton flavour and lepton number are conserved quantities although no fundamental symmetry demands their conservation. I present recent results of searches for lepton flavour and lepton number violating hadron decays measured at the B factories and LHCb. In addition, the LHCb collaboration has recently performed a search for the lepton flavour violating decay $\\tau^- \\mu^- \\mu^- \\mu^+$ The obtained upper exclusion limit, that has been presented in this talk for the first time, is of the same order of magnitude as those observed at the B factories. This is the first search for a lepton flavour violating $\\tau$ decay at a hadron collider.

  18. Antioxidant and Anti-Inflammatory Effects of Selected Natural Compounds Contained in a Dietary Supplement on Two Human Immortalized Keratinocyte Lines

    Directory of Open Access Journals (Sweden)

    Elena Fasano

    2014-01-01

    Full Text Available Several advantages may derive from the use of dietary supplements containing multiple natural antioxidants and/or anti-inflammatory agents. At present, however, there is scarce information on the properties and potential of combined supplements. To fill the gap, the antioxidant and anti-inflammatory activities exerted by a combination of seven natural components (coenzyme Q10, krill oil, lipoic acid, resveratrol, grape seed oil, α-tocopherol, and selenium contained in a dietary supplement used for the prevention of skin disorders were investigated in vitro. Each component was administered, alone or in combination, to human keratinocytes, and the inhibition of Reactive Oxygen Species production and lipid peroxidation as well as the ability to reduce inflammatory cytokine secretion and to modulate Nuclear Factor-κB pathway was evaluated. The combination exhibited high antioxidant activity and in specific conditions the combination’s efficiency was higher than that of the most powerful components administered individually. Moreover, the combination showed remarkable anti-inflammatory properties. It reduced more efficiently than each component the secretion of Monocyte Chemoattractant Protein-1, a crucial cytokine for the development of chronic inflammation in skin, and inhibited Nuclear Factor-κB molecular pathway. Overall, our findings suggest that the combined formulation may have the potential to powerfully inhibit oxidative stress and inflammation at skin level.

  19. Health effects of dietary fiber

    Directory of Open Access Journals (Sweden)

    Semih Ötles

    2014-06-01

    Full Text Available Dietary fi bre is a group of food components which is resistant to digestive enzymes and found mainly in cereals, fruits and vegetables. Dietary fi ber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. Dietary fi ber which indigestible in human small intestinal, on the other hand digested completely or partially fermented in the large intestine, is examined in two groups: water-soluble and water insoluble organic compounds. Dietary fi ber can be separated into many different fractions. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, β-glucan and resistant starch. Dietary fi bres compose the major component of products with low energy value that have had an increasing importance in recent years. Dietary fi bres also have technological and functional properties that can be used in the formulation of foods, as well as numerous benefi cial effects on human health. Dietary fi bre components organise functions of large intestine and have important physiological effects on glucose, lipid metabolism and mineral bioavailability. Today, dietary fi bers are known to be protective effect against certain gastrointestinal diseases, constipation, hemorrhoids, colon cancer, gastroesophageal refl ux disease, duodenal ulcer, diverticulitis, obesity, diabetes, stroke, hypertension and cardiovascular diseases. In this review the physicochemical and biological properties of dietary fi bers and their important implications on human health will be investigated.

  20. 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 Commissi...... 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....

  1. 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...... 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....

  2. 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;

    .068, 04.069, 04.075, 04.079, 04.084, 08.127, 09.687, 13.170 and 13.200] 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. 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...

  3. Dietary polyphenols: Antioxidants or not?

    Science.gov (United States)

    Croft, Kevin D

    2016-04-01

    Population studies have shown a strong association between dietary intake of polyphenols and reduced risk of cardiovascular disease. These associations have been confirmed to some extent by intervention studies which have shown improvements in vascular function and blood pressure with certain polyphenols or food extracts rich in polyphenols. The mechanisms involved in the bioactivity of dietary polyphenols is still under active investigation. It is unlikely that polyphenols act as antioxidants in vivo. Evidence suggests that dietary polyphenols or their metabolites act as signalling molecules and can increase nitric oxide bioavailability and induce protective enzymes. This review will outline some of the key issues in dietary polyphenol research that suggest mechanistic insights into the action of these bioactive compounds. There are a number of issues that remain to be resolved in bridging the gap between observational studies and intervention trials using food extracts or pure polyphenol compounds.

  4. Dietary Fiber

    Science.gov (United States)

    Fiber is a substance in plants. Dietary fiber is the kind you eat. It's a type of carbohydrate. You may also see it listed on a food label as soluble ... types have important health benefits. Good sources of dietary fiber include Whole grains Nuts and seeds Fruit and ...

  5. 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...

  6. 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 R...

  7. 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...

  8. Screening masses of mesons in 2+1 flavour QCD

    CERN Document Server

    Mukherjee, S

    2007-01-01

    We present results for screening masses of light and strange mesons in 2+1 flavour QCD using improved (p4fat3) staggered fermions on 6x24^3 lattices. We have studied the screening masses of scalar, pseudo-scalar, vector and axial-vector mesons along the line of constant physics, determined by a pion mass ~220 MeV and a kaon mass ~500 MeV. In order to investigate the cut-off and volume dependencies we have also performed studies of the meson screening correlators in the non-interacting theory using the p4 and the standard staggered discretizations.

  9. Search for lepton flavour violation in Z decays

    Science.gov (United States)

    Adriani, O.; Aguilar-Benitez, M.; Ahlen, S.; Alcaraz, J.; Aloisio, A.; Alverson, G.; Alviggi, M. G.; Ambrosi, G.; An, Q.; Anderhub, H.; Anderson, A. L.; Andreev, V. P.; Angelescu, T.; Antonov, L.; Antreasyan, D.; Arce, P.; Arefiev, A.; Atamanchuk, A.; Azemoon, T.; Aziz, T.; Baba, P. V. K. S.; Bagnaia, P.; Bakken, J. A.; Ball, R. C.; Banerjee, S.; Bao, J.; Barillère, R.; Barone, L.; Baschirotto, A.; Battiston, R.; Bay, A.; Becattini, F.; Bechtluft, J.; Becker, R.; Becker, U.; Behner, F.; Behrens, J.; Bencze, Gy. L.; Berdugo, J.; Berges, P.; Bertucci, B.; Betev, B. L.; Biasini, M.; Biland, A.; Bilei, G. M.; Bizzarri, R.; Blaising, J. J.; Bobbink, G. J.; Bock, R.; Böhm, A.; Borgia, B.; Bosetti, M.; Bourilkov, D.; Bourquin, M.; Boutigny, D.; Bouwens, B.; Brambilla, E.; Branson, J. G.; Brock, I. C.; Brooks, M.; Bujak, A.; Burger, J. D.; Burger, W. J.; Busenitz, J.; Buytenhuijs, A.; Cai, X. D.; Capell, M.; Caria, M.; Carlino, G.; Cartacci, A. M.; Castello, R.; Cerrada, M.; Cesaroni, F.; Chang, Y. H.; Chaturvedi, U. K.; Chemarin, M.; Chen, A.; Chen, C.; Chen, G.; Chen, G. M.; Chen, H. F.; Chen, H. S.; Chen, M.; Chen, W. Y.; Chiefari, G. V.; Chien, C. Y.; Choi, M. T.; Chung, S.; Civinini, C.; Clare, I.; Clare, R.; Coan, T. E.; Cohn, H. O.; Coignet, G.; Colino, N.; Contin, A.; Cotorobai, F.; Cui, X. T.; Cui, X. Y.; Dai, T. S.; D'Alessandro, R.; de Asmundis, R.; Degré, A.; Deiters, K.; Dénes, E.; Denes, P.; Denotaristefani, F.; Dhina, M.; Dibitonto, D.; Diemoz, M.; Dimitrov, H. R.; Dionisi, C.; Dittmar, M.; Djambazov, L.; Dova, M. T.; Drago, E.; Duchesneau, D.; Duinker, P.; Duran, I.; Easo, S.; El Mamouni, H.; Engler, A.; Eppling, F. J.; Erné, F. C.; Extermann, P.; Fabbretti, R.; Fabre, M.; Falciano, S.; Fan, S. J.; Fackler, O.; Fay, J.; Felcini, M.; Ferguson, T.; Fernandez, D.; Fernandez, G.; Ferroni, F.; Fesefeldt, H.; Fiandrini, E.; Field, J. H.; Filthaut, F.; Fisher, P. H.; Forconi, G.; Fredj, L.; Freudenreich, K.; Friebel, W.; Fukushima, M.; Gailloud, M.; Galaktionov, Yu.; Gallo, E.; Ganguli, S. N.; Garcia-Abia, P.; Gele, D.; Gentile, S.; Gheordanescu, N.; Giagu, S.; Goldfarb, S.; Gong, Z. F.; Gonzalez, E.; Gougas, A.; Goujon, D.; Gratta, G.; Gruenewald, M.; Gu, C.; Guanziroli, M.; Guo, J. K.; Gupta, V. K.; Gurtu, A.; Gustafson, H. R.; Gutay, L. J.; Hangarter, K.; Hartmann, B.; Hasan, A.; Hauschildt, D.; He, C. F.; He, J. T.; Hebbeker, T.; Hebert, M.; Hervé, A.; Hilgers, K.; Hofer, H.; Hoorani, H.; Hu, G.; Hu, G. Q.; Ille, B.; Ilyas, M. M.; Innocente, V.; Janssen, H.; Jezequel, S.; Jin, B. N.; Jones, L. W.; Josa-Mutuberria, I.; Kasser, A.; Khan, R. A.; Kamyshkov, Yu.; Kapinos, P.; Kapustinsky, J. S.; Karyotakis, Y.; Kaur, M.; Khokhar, S.; Kienzle-Focacci, M. N.; Kim, J. K.; Kim, S. C.; Kim, Y. G.; Kinnison, W. W.; Kirkby, A.; Kirkby, D.; Kirsch, S.; Kittel, W.; Klimentov, A.; Klöckner, R.; König, A. C.; Koffeman, E.; Kornadt, O.; Koutsenko, V.; Koulbardis, A.; Kraemer, R. W.; Kramer, T.; Krastev, V. R.; Krenz, W.; Krivshich, A.; Kuijten, H.; Kumar, K. S.; Kunin, A.; Landi, G.; Lanske, D.; Lanzano, S.; Lebedev, A.; Lebrun, P.; Lecomte, P.; Lecoq, P.; Le Coultre, P.; Lee, D. M.; Lee, J. S.; Lee, K. Y.; Leedom, I.; Leggett, C.; Le Goff, J. M.; Leiste, R.; Lenti, M.; Leonardi, E.; Li, C.; Li, H. T.; Li, P. J.; Liao, J. Y.; Lin, W. T.; Lin, Z. Y.; Linde, F. L.; Lindemann, B.; Liu, Y.; Liu, Y.; Lohmann, W.; Longo, E.; Lu, Y. S.; Lubbers, J. M.; Lübelsmeyer, K.; Luci, C.; Luckey, D.; Ludovici, L.; Luminari, L.; Lustermann, W.; Ma, J. M.; Ma, W. G.; MacDermott, M.; Malik, R.; Malinin, A.; Maña, C.; Maolinbay, M.; Marchesini, P.; Marion, F.; Marin, A.; Martin, J. P.; Martinez-Laso, L.; Marzano, F.; Massaro, G. G. G.; Mazumdar, K.; McBride, P.; McMahon, T.; McNally, D.; Merk, M.; Merola, L.; Meschini, M.; Metzger, W. J.; Mi, Y.; Mihul, A.; Mills, G. B.; Mir, Y.; Mirabelli, G.; Mnich, J.; Möller, M.; Monteleoni, B.; Morand, R.; Morganti, S.; Moulai, N. E.; Mount, R.; Müller, S.; Nadtochy, A.; Nagy, E.; Napolitano, M.; Nessi-Tedaldi, F.; Newman, H.; Neyer, C.; Niaz, M. A.; Nippe, A.; Nowak, H.; Organtini, G.; Pandoulas, D.; Paoletti, S.; Paolucci, P.; Pascale, G.; Passaleva, G.; Patricelli, S.; Paul, T.; Pauluzzi, M.; Paus, C.; Pauss, F.; Pei, Y. J.; Pensotti, S.; Perret-Galliz, D.; Perrier, J.; Pevsner, A.; Piccolo, D.; Pieri, M.; Piroué, P. A.; Plasil, F.; Plyaskin, V.; Pohl, M.; Pojidaev, V.; Postema, H.; Qi, Z. D.; Qian, J. M.; Qureshi, K. N.; Raghavan, R.; Rahal-Callot, G.; Rancoita, P. G.; Rattaggi, M.; Raven, G.; Razis, P.; Read, K.; Ren, D.; Ren, Z.; Rescigno, M.; Reucroft, S.; Ricker, A.; Riemann, S.; Riemers, B. C.; Riles, K.; Rind, O.; Rizvi, H. A.; Ro, S.; Rodriguez, F. J.; Roe, B. P.; Röhner, M.; Romero, L.; Rosier-Lees, S.; Rosmalen, R.; Rosselet, Ph.; van Rossum, W.; Roth, S.; Rubbia, A.; Rubio, J. A.; Rykaczewski, H.; Sachwitz, M.; Salico, J.; Salicio, J. M.; Sanders, G. S.; Santocchia, A.; Sarakinos, M. S.; Sartorelli, G.; Sassowsky, M.; Sauvage, G.; Schegelsky, V.; Schmitz, D.; Schmitz, P.; Schneegans, M.; Schopper, H.; Schotanus, D. J.; Shotkin, S.; Schreiber, H. J.; Shukla, J.; Schulte, R.; Schulte, S.; Schultze, K.; Schwenke, J.; Schwering, G.; Sciacca, C.; Scott, I.; Sehgal, R.; Seiler, P. G.; Sens, J. C.; Servoli, L.; Sheer, I.; Shen, D. Z.; Shevchenko, S.; Shi, X. R.; Shumilov, E.; Shoutko, V.; Son, D.; Sopczak, A.; Soulimov, V.; Spartiotis, C.; Spickermann, T.; Spillantini, P.; Starosta, R.; Steuer, M.; Stickland, D. P.; Sticozzi, F.; Stone, H.; Strauch, K.; Stringfellow, B. C.; Sudhakar, K.; Sultanov, G.; Sun, L. Z.; Susinno, G. F.; Suter, H.; Swain, J. D.; Syed, A. A.; Tang, X. W.; Taylor, L.; Terzi, G.; Ting, Samuel C. C.; Ting, S. M.; Tonutti, M.; Tonwar, S. C.; Tóth, J.; Tsaregorodtsev, A.; Tsipolitis, G.; Tully, C.; Tung, K. L.; Ulbricht, J.; Urbán, L.; Uwer, U.; Valente, E.; van de Walle, R. T.; Vetlitsky, I.; Viertel, G.; Vikas, P.; Vikas, U.; Vivargent, M.; Vogel, H.; Vogt, H.; Vorobiev, I.; Vorobyov, A. A.; Vuilleumier, L.; Wadhwa, M.; Wallraff, W.; Wang, C.; Wang, C. R.; Wang, X. L.; Wang, Y. F.; Wang, Z. M.; Warner, C.; Weber, A.; Weber, J.; Weill, R.; Wenaus, T. J.; Wenninger, J.; White, M.; Willmott, C.; Wittgenstein, F.; Wright, D.; Wu, S. X.; Wynhoff, S.; Wyslouch, B.; Xie, Y. Y.; Xu, J. G.; Xu, Z. Z.; Xue, Z. L.; Yan, D. S.; Yang, B. Z.; Yang, C. G.; Yang, G.; Ye, C. H.; Ye, J. B.; Ye, Q.; Yeh, S. C.; Yin, Z. W.; You, J. M.; Yunus, N.; Yzerman, M.; Zaccardelli, C.; Zaitsev, N.; Zemp, P.; Zeng, M.; Zeng, Y.; Zhang, D. H.; Zhang, Z. P.; Zhou, B.; Zhou, G. J.; Zhou, J. F.; Zhu, R. Y.; Zichichi, A.; van der Zwaan, B. C. C.; L3 Collaboration

    1993-10-01

    We have searched for lepton flavour violation in Z boson decays into lepton pairs using all data collected with the L3 detector during the 1990, 1991 and 1992 runs on an event sample corresponding to 1 500 000 Z's produced. At the 95% confidence level the upper limits on the branching ratio for Z-->eμ is 0.6×10-5 and for Z-->μτ this is 1.9×10-5. Supported by the Hungarian OTKA fund under contract number 2970.

  10. SU(3) flavour symmetry breaking and charmed states

    CERN Document Server

    Horsley, R; Nakamura, Y; Perlt, H; Pleiter, D; Rakow, P E L; Schierholz, G; Schiller, A; Stüben, H; Zanotti, J M

    2013-01-01

    By extending the SU(3) flavour symmetry breaking expansion from up, down and strange sea quark masses to partially quenched valence quark masses we propose a method to determine charmed quark hadron masses including possible QCD isospin breaking effects. Initial results for some open charmed pseudoscalar meson states and singly and doubly charmed baryon states are encouraging and demonstrate the potential of the procedure. Essential for the method is the determination of the scale using singlet quantities, and to this end we also give here a preliminary estimation of the recently introduced Wilson flow scales.

  11. Relating quarks and leptons with the T7 flavour group

    Directory of Open Access Journals (Sweden)

    Cesar Bonilla

    2015-03-01

    Full Text Available In this letter we present a model for quarks and leptons based on T7 as flavour symmetry, predicting a canonical mass relation between charged leptons and down-type quarks proposed earlier. Neutrino masses are generated through a Type-I seesaw mechanism, with predicted correlations between the atmospheric mixing angle and neutrino masses. Compatibility with oscillation results leads to lower bounds for the lightest neutrino mass as well as for the neutrinoless double beta decay rates, even for normal neutrino mass hierarchy.

  12. A to Z of Flavour with Pati-Salam

    CERN Document Server

    King, Stephen F

    2014-01-01

    We propose an elegant theory of flavour based on $A_4\\times Z_5$ family symmetry with Pati-Salam unification which provides an excellent description of quark and lepton masses, mixing and CP violation. The $A_4$ symmetry unifies the left-handed families and its vacuum alignment determines the columns of Yukawa matrices. The $Z_5$ symmetry distinguishes the right-handed families and its breaking controls CP violation in both the quark and lepton sectors. The Pati-Salam symmetry relates the quark and lepton Yukawa matrices, with $Y^u=Y^{\

  13. pipi scattering in three flavour ChPT

    Science.gov (United States)

    Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the pipi processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order. We then combine this calculation with the determination of the parameters from Ke4, the meson masses and decay constants and compare with the results of a dispersive analysis of pipi scattering. The comparison indicates a small but nonzero value for the 1/Nc suppressed NLO low energy constants L4r and L6r.

  14. $\\pi\\pi$ Scattering in Three Flavour ChPT

    CERN Document Server

    Bijnens, J; Talavera, P; Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the $\\pi\\pi$ processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order. We then combine this calculation with the determination of the parameters from $K_{e4}$ and the masses and decay constants and compare with the results of a dispersive analysis of $\\pi\\pi$ scattering. The comparison indicates a small but nonzero value for the $1/N_c$ suppressed NLO low energy constants $L_4^r$ and $L_6^r$.

  15. Quark flavour conserving violations of the lepton number

    CERN Document Server

    Binétruy, Pierre; Lavignac, Stephane; Savoy, C A

    1998-01-01

    We study supersymmetric models of lepton and baryon number violation based on an abelian family gauge group. Due to possible lepton-Higgs mixing, the lepton violating couplings are related to the Yukawa couplings and may be generated by them even if they were absent in the original theory. Such terms may be dominant and are not given by the naive family charge counting rules. This enhancement mechanism can provide an alignment between lepton-number violating terms and Yukawa couplings: as a result they conserve quark flavour. A natural way of suppressing baryon number violation in this class of models is also proposed.

  16. Approaching the chiral point in two-flavour lattice simulations

    CERN Document Server

    Lottini, Stefano

    2014-01-01

    We investigate the behaviour of the pion decay constant and the pion mass in two-flavour lattice QCD, with the physical and chiral points as ultimate goal. Measurements come from the ensembles generated by the CLS initiative using the O(a)-improved Wilson formulation, with lattice spacing down to about 0.05 fermi and pion masses as low as 190 MeV. The applicability of SU(2) chiral perturbation theory is investigated, and various functional forms, and their range of validity, are compared. The physical scale is set through the kaon decay constant, whose measurement is enabled by inserting a third, heavier valence strange quark.

  17. Low Pt heavy flavour production at CMS and ZEUS

    Energy Technology Data Exchange (ETDEWEB)

    Stefaniuk, Nazar; Geiser, Achim [Deutsches Elektronen-Synchrotron (DESY), Notkestrasse 85, Hamburg (Germany)

    2016-07-01

    The beauty and charm quark masses provide perturbative scales which can be exploited for QCD measurements even in the very low P{sub t} range. The techniques which allow us to go to the minimal threshold in P{sub t} are explained. The main goal of the analysis is to measure the inclusive heavy flavour cross sections. The study of charm meson production helps to understand the low P{sub t} behaviour of the charm cross section. The extension to low P{sub t} beauty production is also reported.

  18. Heavy Flavour Production and Properties at ATLAS and CMS

    CERN Document Server

    Barberis, Dario; The ATLAS collaboration

    2016-01-01

    Recent results by the ATLAS and CMS experiments at LHC are presented on the production and properties of heavy-flavour states. In the charm sector, cross-sections for the prompt and non-prompt production of J/psi and psi’ are presented, as well as the production of open charm states. The b-quark fragmentation, B± production cross-section and several B-meson decay properties are also studied. The used data include LHC Run 1 (at a centre-of-mass energy of 7 and 8 TeV) and also Run 2 (13 TeV) samples collected in 2015.

  19. The Symmetry behind Extended Flavour Democracy and Large Leptonic Mixing

    CERN Document Server

    Silva-Marcos, Joaquim I

    2002-01-01

    We show that there is a minimal discrete symmetry which leads to the extended flavour democracy scenario constraining the Dirac neutrino, the charged lepton and the Majorana neutrino mass term ($M_R$) to be all proportional to the democratic matrix, with all elements equal. In particular, this discrete symmetry forbids other large contributions to $M_R$, such as a term proportional to the unit matrix, which would normally be allowed by a $S_{3L}\\times S_{3R}$ permutation symmetry. This feature is crucial in order to obtain large leptonic mixing, without violating 't Hooft's, naturalness principle.

  20. Collider Aspects of Flavour Physics at High Q

    Energy Technology Data Exchange (ETDEWEB)

    del Aguila, F.; Aguilar-Saavedra, J.A.; Allanach, B.C.; Alwall, J.; Andreev, Yu.; Aristizabal Sierra, D.; Bartl, A.; Beccaria, M.; Bejar, S.; Benucci, L.; Bityukov, S.; Borjanovic, I.; Bozzi, G.; Burdman, G.; Carvalho, J.; Castro, N.; Clerbaux, B.; de Campos, F.; de Gouvea, A.; Dennis, C.; Djouadi, A.; /Cambridge U., DAMTP /Louvain U., CP3 /Moscow, INR /Valencia U. /Vienna U. /Salento U. /INFN, Lecce /Barcelona, Autonoma U. /Barcelona, IFAE /INFN, Pisa /Pisa U. /Karlsruhe U. /Sao Paulo U. /LIP, Coimbra /Brussels U. /Sao Paulo U., Guaratingueta /Northwestern U. /Oxford U. /Orsay, LPT /Athens U. /Lisbon U.

    2008-03-07

    This chapter of the report of the 'Flavour in the era of LHC' workshop discusses flavor related issues in the production and decays of heavy states at LHC, both from the experimental side and from the theoretical side. We review top quark physics and discuss flavor aspects of several extensions of the Standard Model, such as supersymmetry, little Higgs model or models with extra dimensions. This includes discovery aspects as well as measurement of several properties of these heavy states. We also present public available computational tools related to this topic.

  1. 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

  2. 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.

  3. Heavy flavours production in deeply inelastic scattering and gluon density in the proton

    CERN Document Server

    Balbi, P

    2002-01-01

    Heavy flavours production in e-p DIS is studied at intermediate values of the transferred four-momentum square, under the assumption of boson-gluon-fusion mechanism dominance (no intrinsic heavy flavours contributions). In this framework different expressions for the splitting functions in the gluon density evolution equation, with respect to the standard (DGLAP) ones, are explicitly derived.

  4. New Physics scenarios in light of new and old flavour data

    CERN Document Server

    Carlucci, Maria Valentina

    2012-01-01

    The flavour observables currently in the spotlight because of the recent experimental updates or because of the presence of tensions with the Standard Model predictions are reviewed in their main aspects. These quantities suggest the development of a particular strategy for testing the viability of Beyond Standard Model scenarios that is applied for a qualitative analysis of different patterns of flavour violation.

  5. Characterisation of lactococci isolated from natural niches and their role in flavour formation of cheese

    NARCIS (Netherlands)

    Ayad, E.H.E.

    2001-01-01

    This thesis focuses on the biodiversity of lactococci isolated from various natural niches and their exploitation in enhancing the flavour diversity in cheese. Large numbers of wild strains were tested for their flavour forming abilities, characteristics, behaviour in defined strain starter (DSS) cu

  6. 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.)

  7. 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 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....

  8. 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/.

  9. Neutrinos from Stellar Collapse Comparison of the effects of three and four flavour mixings

    CERN Document Server

    Dutta, G; Murthy, M V N; Rajasekaran, G; Dutta, Gautam

    2000-01-01

    We study the effect of non-vanishing masses and mixings among neutrino flavours on the detection of neutrinos from stellar collapse by a water Cerenkov detector. We consider a frame-work in which there are four neutrino flavours, including a sterile neutrino, whose mass squared differences and mixings are constrained by the present understanding of solar, atmospheric and laboratory neutrino detection. We also include the effects of high density matter within the supernova core. Unlike in the three flavour scenario, we find that the number of events due to the dominant process involving electron-antineutrinos changes dramatically for some allowed mixing parameters. Furthermore, contributions from charged-current scattering off oxygen nuclei in the detector can be considerably enhanced due to flavour mixing. We also present a comparison between the two possible scenarios, namely, when only three active neutrino flavours are present and when they are accompanied by a fourth sterile neutrino.

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

    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

    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.

  11. Recent developments in thermal leptogenesis: the role of flavours in various seesaw realisations

    CERN Document Server

    Josse-Michaux, Francois-Xavier

    2008-01-01

    In this thesis, we study the role of flavours in leptogenesis. In a first time, we review the so-called one flavour picture, where only the lightest right-handed neutrino is taken into account, and where lepton flavours are neglected. After having showed why and how lepton flavours should be included in the computation of the lepton asymmetry, we study their effect in the type I seesaw model, as well as in the type I+II seesaw model, in a specific SO(10) unification realisation. In this model, besides flavours effects, we show that the inclusion of the second lightest right-handed neutrino, together with an accurate description of charged fermions masses, are necessary to make leptogenesis work.

  12. Lepton Flavour at the Electroweak Scale: A Complete A4 Model

    CERN Document Server

    Holthausen, Martin; Schmidt, Michael A

    2012-01-01

    Apparent regularities in fermion masses and mixings are often associated with physics at a high flavour scale, especially in the context of discrete flavour symmetries. One of the main reasons for that is that the correct vacuum alignment requires usually some high scale mechanism to be phenomenologically acceptable. Contrary to this expectation, we present in this paper a renormalizable radiative neutrino mass model with an A4 flavour symmetry in the lepton sector, which is broken at the electroweak scale. For that we use a novel way to achieve the VEV alignment via an extended symmetry in the flavon potential proposed before by two of the authors. We discuss various phenomenological consequences for the lepton sector and show how the remnants of the flavour symmetry suppress large lepton flavour violating processes. The model naturally includes a dark matter candidate, whose phenomenology we outline. Finally, we sketch possible extensions to the quark sector and discuss its implications for the LHC, especia...

  13. Flavour-changing Higgs couplings in a class of two Higgs doublet models

    Energy Technology Data Exchange (ETDEWEB)

    Botella, F.J. [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain); Branco, G.C. [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain); Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica and Centro de Fisica Teorica de Particulas (CFTP), Lisbon (Portugal); Nebot, M. [Instituto Superior Tecnico (IST), Lisboa Univ., Centro de Fisica Teorica de Particulas (CFTP), Lisbon (Portugal); Rebelo, M.N. [Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica and Centro de Fisica Teorica de Particulas (CFTP), Lisbon (Portugal)

    2016-03-15

    We analyse various flavour-changing processes like t → hu, hc, h → τe, τμ as well as hadronic decays h @→ bs, bd, in the framework of a class of two Higgs doublet models where there are flavour-changing neutral scalar currents at tree level. These models have the remarkable feature of having these flavour-violating couplings entirely determined by the CKM and PMNS matrices as well as tan β. The flavour structure of these scalar currents results from a symmetry of the Lagrangian and there fore it is natural and stable under the renormalisation group. We show that in some of the models the rates of the above flavour-changing processes can reach the discovery level at the LHC at 13 TeV even taking into account the stringent bounds on low energy processes, in particular μ @→ eγ. (orig.)

  14. Open heavy-flavour measurements in pp and p--Pb collisions with ALICE at the LHC arXiv

    CERN Document Server

    Norman, Jaime

    The ALICE detector is well suited to measure heavy-flavour (charm and beauty) production via hadronic and semi-leptonic decay channels of heavy-flavour particles. Here an overview of heavy-flavour measurements made with the ALICE detector during Run 1 in pp and p--Pb collisions is presented and discussed.

  15. Flavour violating gluino three-body decays at LHC

    Energy Technology Data Exchange (ETDEWEB)

    Bartl, A.; Ginina, E. [Wien Univ. (Austria). Fakultaet fuer Physik; Eberl, H.; Majerotto, W. [Oesterreichische Akademie der Wissenschaften, Vienna (Austria). Inst. fuer Hochenergiephysik; Herrmann, B. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Hidaka, K [Tokyo Gakugei Univ., Koganei (Japan). Dept. of Physics; Porod, W. [Wuerzburg Univ. (Germany). Inst. fuer Theoretische Physik und Astrophysik

    2011-07-15

    We study the effect of squark generation mixing on gluino production and decays at LHC in the Minimal Supersymmetric Standard Model (MSSM) for the case that the gluino is lighter than all squarks and dominantly decays into three particles, g {yields} q q {chi}{sup 0}{sub k}, q anti q'{chi}{sup {+-}}{sub l}. We assume mixing between the second and the third squark generations in the up-type and down-type squark sectors. We show that this mixing can lead to very large branching ratios of the quark-flavour violating gluino threebody decays despite the strong constraints on quark-flavour violation (QFV) from the experimental data on B mesons. We also show that the QFV gluino decay branching ratios are very sensitive not only to the generation mixing in the squark sector, but also to the parameters of the neutralino and chargino sectors. We show that the branching ratio of the QFV gluino decay g {yields} c anti t(anti ct) anti {chi}{sup 0}{sub 1} can go up to {approx} 40%. Analogously, that of the QFV decay g {yields} s anti b(anti sb){chi}{sup 0}{sub 1} can reach {approx} 35%. We find that the rates of the resulting QFV signatures, such as pp{yields} tt anti c anti cE{sup mis}{sub T}, can be significant at LHC. This could have an important influence on the gluino searches at LHC. (orig.)

  16. Leading logarithms in N-flavour mesonic Chiral Perturbation Theory

    Energy Technology Data Exchange (ETDEWEB)

    Bijnens, Johan [Department of Astronomy and Theoretical Physics, Lund University, Sölvegatan 14A, S 223 62 Lund (Sweden); Kampf, Karol, E-mail: karol.kampf@mff.cuni.cz [Institute of Particle and Nuclear Physics, Faculty of Mathematics and Physics, Charles University, V Holesovickach 2, CZ-18000 Prague (Czech Republic); Lanz, Stefan [Department of Astronomy and Theoretical Physics, Lund University, Sölvegatan 14A, S 223 62 Lund (Sweden); Albert Einstein Center for Fundamental Physics, Institute for Theoretical Physics, University of Bern, Sidlerstrasse 5, CH-3012 Bern (Switzerland)

    2013-08-01

    We extend earlier work on leading logarithms in the massive nonlinear O(n) sigma model to the case of SU(N)×SU(N)/SU(N) which coincides with mesonic Chiral Perturbation Theory for N flavours of light quarks. We discuss the leading logarithms for the mass and decay constant to six loops and for the vacuum expectation value 〈q{sup ¯}q〉 to seven loops. For dynamical quantities the expressions grow extremely large much faster such that we only quote the leading logarithms to five loops for the vector and scalar form factor and for meson–meson scattering. The last quantity we consider is the vector–vector to meson–meson amplitude where we quote results up to four loops for a subset of quantities, in particular for the pion polarizabilities. As a side result we provide an elementary proof that the factors of N appearing at each loop order are odd or even depending on the order and the remaining traces over external flavours.

  17. Light flavour hadron production in the ALICE experiment at LHC

    Directory of Open Access Journals (Sweden)

    Badalà Angela

    2016-01-01

    Full Text Available Unique among the LHC experiments, ALICE has excellent particle identification capabilities for the measurement of light-flavour hadrons. A large number of hadron species from pions to multi-strange baryons and light nuclei have been measured over a large transverse momentum region. The measurement of the production of these particles is a valuable tool to study the properties of the medium formed in heavy-ion collisions. In particular they give information on the collective phenomena of the fireball, on the parton energy loss in the hot QCD medium and on the hadronization mechanisms such as recombination and statistical hadronization. The measurements in pp and in p-nucleus collisions provide the necessary baseline for heavy-ion data and help to investigate the effects of the ordinary nuclear matter. In this paper some of the main ALICE results on identified light-flavour hadron production in Pb–Pb collisions at √sNN = 2.76 TeV and p–Pb collisions at √sNN = 5.02 TeV will be presented.

  18. Formula optimization for garlic and pepper-flavoured puffed snacks

    Directory of Open Access Journals (Sweden)

    Brian H. Wilkinson

    2006-03-01

    Full Text Available Herbs show high potential as functional ingredients in Thai snacks. Garlic was the most preferred herb in snacks, followed by holy basil, and pepper. This study was to determine the amount of spices such as garlic and pepper to be added to the products to beneficially improve the health status of the consumer without detrimental effect on the flavour and taste. The Box-Behnken (k = 3, nc = 3 response surface design was used to create a model to determine the optimum garlic and pepper flavour for puffed snacks. Specified quantities of salt (1-2 %(w/w, garlic (0-4 %(w/w, and pepper (0-4 %(w/w were used in the design. Fifteen spiced snacks were evaluated by 30 Thai panelists. The model showed the optimum pepper quantity of 0.7 % (w/w and salt and garlic of no more than 1.10 and 2.80 %(w/w, respectively. If 25 g of the puffed snacks were eaten daily the consumer would get enough garlic to satisfy its daily requirements, but not enough pepper to get its purported health benefits. However, as the Thais use copious quantities of pepper in most other dishes, it is likely that eating 25 g of the proposed functional snack with their other dishes would more than likely provide enough pepper to give them the health benefits from this herb.

  19. Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules.

    Science.gov (United States)

    Morrissey, John P; Etschmann, Maria M W; Schrader, Jens; de Billerbeck, Gustavo M

    2015-01-01

    Kluyveromyces marxianus is emerging as a new platform organism for the production of flavour and fragrance (F&F) compounds. This food-grade yeast has advantageous traits, such as thermotolerance and rapid growth, that make it attractive for cell factory applications. The major impediment to its development has been limited fundamental knowledge of its genetics and physiology, but this is rapidly changing. K. marxianus produces a wide array of volatile molecules and contributes to the flavour of a range of different fermented beverages. Advantage is now being taken of this to develop strains for the production of metabolites such as 2-phenylethanol and ethyl acetate. Strains that were selected from initial screens were used to optimize processes for production of these F&F molecules. Most developments have focused on optimizing growth conditions and the fermentation process, including product removal, with future advancement likely to involve development of new strains through the application of evolutionary or rational engineering strategies. This is being facilitated by new genomic and molecular tools. Furthermore, synthetic biology offers a route to introduce new biosynthetic pathways into this yeast for F&F production. Consumer demand for biologically-synthesized molecules for use in foods and other products creates an opportunity to exploit the unique potential of K. marxianus for this cell factory application.

  20. Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China.

    Science.gov (United States)

    Wu, Rina; Yu, Meiling; Liu, Xiaoyu; Meng, Lingshuai; Wang, Qianqian; Xue, Yating; Wu, Junrui; Yue, Xiqing

    2015-10-15

    We measured changes in the main physical and chemical properties, flavour compounds and microbial diversity in suan-cai during natural fermentation. The results showed that the pH and concentration of soluble protein initially decreased but were then maintained at a stable level; the concentration of nitrite increased in the initial fermentation stage and after reaching a peak it decreased significantly to a low level by the end of fermentation. Suan-cai was rich in 17 free amino acids. All of the free amino acids increased in concentration to different degrees, except histidine. Total free amino acids reached their highest levels in the mid-fermentation stage. The 17 volatile flavour components identified at the start of fermentation increased to 57 by the mid-fermentation stage; esters and aldehydes were in the greatest diversity and abundance, contributing most to the aroma of suan-cai. Bacteria were more abundant and diverse than fungi in suan-cai; 14 bacterial species were identified from the genera Leuconostoc, Bacillus, Pseudomonas and Lactobacillus. The predominant fungal species identified were Debaryomyces hansenii, Candida tropicalis and Penicillium expansum.

  1. Influence of dietary sesamin, a bioactive compound on fatty acids and expression of some lipid regulating genes in Baltic Atlantic salmon (Salmo salar L.) juveniles.

    Science.gov (United States)

    Trattner, S; Ruyter, B; Ostbye, T K; Kamal-Eldin, A; Moazzami, A; Pan, J; Gjoen, T; Brännäs, E; Zlabek, V; Pickova, J

    2011-01-01

    The effects of inclusion of sesamin / episesamin in Baltic Atlantic salmon (Salmo salar L.) diets based on vegetable oils were studied. The study was designed as a dose response study with two control diets, one diet based on fish oil (FO) and one diet based on a mixture of linseed and sunflower oil (6:4 by vol.) (MO). As experimental diets three different levels of inclusion of sesamin / episesamin (hereafter named sesamin) to the MO based diet and one diet based on sesame oil and linseed oil (SesO) (1:1 by vol.) were used. The dietary oils were mirrored in the fatty acid profile of the white muscle. Sesamin significantly decreased the levels of 18:3n-3 in the white muscle phospholipid (PL) fraction of all groups fed sesamin, no significant differences were found in the triacylglycerol fraction (TAG). Slightly increased levels of docosahexaenoic acid (22:6n-3, DHA) in PL and TAG were found in some of the sesamin fed groups. Sesamin significantly affected the expression of peroxisome proliferator-activated receptor alpha, scavenger receptor type B and hormone sensitive lipase, in agreement with previous studies on rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar L.) hepatocytes published by our group. No significant effects on toxicological response measured as ethoxyresorufin O-deethylase activity was found. The total cytochrome P450 enzymes were significantly higher in MO 0.29 and SesO group. The amount of alpha- and gamma-tocopherols in liver and the amount of gamma-tocopherol in white muscle were significantly lower in fish fed the FO diet compared to the MO diet, but no difference after inclusion of sesamin was found in this study. Increased inclusion of sesamin increased the levels of sesamin and episesamin in the liver, but did not affect the amounts in white muscle.

  2. The chemopreventive effect of the dietary compound kaempferol on the MCF-7 human breast cancer cell line is dependent on inhibition of glucose cellular uptake.

    Science.gov (United States)

    Azevedo, Cláudia; Correia-Branco, Ana; Araújo, João R; Guimarães, João T; Keating, Elisa; Martel, Fátima

    2015-01-01

    Our aim was to investigate the effect of several dietary polyphenols on glucose uptake by breast cancer cells. Uptake of (3)H-deoxy-D-glucose ((3)H-DG) by MCF-7 cells was time-dependent, saturable, and inhibited by cytochalasin B plus phloridzin. In the short-term (26 min), myricetin, chrysin, genistein, resveratrol, kaempferol, and xanthohumol (10-100 µM) inhibited (3)H-DG uptake. Kaempferol was found to be the most potent inhibitor of (3)H-DG uptake [IC50 of 4 µM (1.6-9.8)], behaving as a mixed-type inhibitor. In the long-term (24 h), kaempferol (30 µM) was also able to inhibit (3)H-DG uptake, associated with a 40% decrease in GLUT1 mRNA levels. Interestingly enough, kaempferol (100 µM) revealed antiproliferative (sulforhodamine B and (3)H-thymidine incorporation assays) and cytotoxic (extracellular lactate dehydrogenase activity determination) properties, which were mimicked by low extracellular (1 mM) glucose conditions and reversed by high extracellular (20 mM) glucose conditions. Finally, exposure of cells to kaempferol (30 µM) induced an increase in extracellular lactate levels over time (to 731 ± 32% of control after a 24 h exposure), due to inhibition of MCT1-mediated lactate cellular uptake. In conclusion, kaempferol potently inhibits glucose uptake by MCF-7 cells, apparently by decreasing GLUT1-mediated glucose uptake. The antiproliferative and cytotoxic effect of kaempferol in these cells appears to be dependent on this effect.

  3. A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

    NARCIS (Netherlands)

    Alewijn, M.; Sliwinski, E.L.; Wouters, J.T.M.

    2003-01-01

    Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, which led to a concentrated solution of potential favour compounds, main

  4. Production of Flavours and Fragrances via Bioreduction of (4R-(--Carvone and (1R-(--Myrtenal by Non-Conventional Yeast Whole-Cells

    Directory of Open Access Journals (Sweden)

    Benedetta Turchetti

    2013-05-01

    Full Text Available As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R-(−-carvone and (1R-(−-myrtenal by whole-cells of non-conventional yeasts (NCYs belonging to the genera Candida, Cryptococcus, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lindnera, Nakaseomyces, Vanderwaltozyma and Wickerhamomyces was studied. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME and the compounds were analysed and identified by gas chromatography–mass spectroscopy (GC-MS. Yields (expressed as % of biotransformation varied in dependence of the strain. The reduction of both (4R-(−-carvone and (1R-(−-myrtenal were catalyzed by some ene-reductases (ERs and/or carbonyl reductases (CRs, which determined the formation of (1R,4R-dihydrocarvone and (1R-myrtenol respectively, as main flavouring products. The potential of NCYs as novel whole-cell biocatalysts for selective biotransformation of electron-poor alkenes for producing flavours and fragrances of industrial interest is discussed.

  5. Dietary Supplements

    Science.gov (United States)

    Dietary supplements are vitamins, minerals, herbs, and many other products. They can come as pills, capsules, powders, drinks, and energy bars. Supplements do not have to go through the testing that drugs do. Some supplements ...

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

    CERN Document Server

    Cacciapaglia, Giacomo; 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 requi...

  7. Role of anterior piriform cortex in the acquisition of conditioned flavour preference.

    Science.gov (United States)

    Mediavilla, Cristina; Martin-Signes, Mar; Risco, Severiano

    2016-09-14

    Flavour aversion learning (FAL) and conditioned flavour preference (CFP) facilitate animal survival and play a major role in food selection, but the neurobiological mechanisms involved are not completely understood. Neuroanatomical bases of CFP were examined by using Fos immunohistochemistry to record neuronal activity. Rats were trained over eight alternating one-bottle sessions to acquire a CFP induced by pairing a flavour with saccharin (grape was CS+ in Group 1; cherry in Group 2; in Group 3, grape/cherry in half of animals; Group 4, grape/cherry in water). Animals were offered the grape flavour on the day immediately after the training and their brains were processed for c-Fos. Neurons evidencing Fos-like immunoreactivity were counted in the infralimbic cortex, nucleus accumbens core, and anterior piriform cortex (aPC). Analysis showed a significantly larger number of activated cells after learning in the aPC alone, suggesting that the learning process might have produced a change in this cortical region. Ibotenic lesions in the aPC blocked flavour-taste preference but did not interrupt flavour-toxin FAL by LiCl. These data suggest that aPC cells may be involved in the formation of flavour preferences and that the integrity of this region may be specifically necessary for the acquisition of a CFP.

  8. 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.

  9. Caffeine deprivation state modulates expression of acquired liking for caffeine-paired flavours.

    Science.gov (United States)

    Chambers, Lucy; Mobini, Sirous; Yeomans, Martin R

    2007-10-01

    Previous studies found that caffeine consumers acquired a liking for the flavour of novel caffeinated drinks when these drinks were consumed repeatedly in a caffeine-deprived, but not nondeprived, state. Expression of this acquired liking appeared acutely sensitive to current caffeine deprivation state, but the use of between-subjects designs confounded interpretation of those studies. The present study evaluated these findings further using a within-subject design, with one flavour paired with caffeine (CS + ) and the second with the absence of caffeine (CS-). During four CS + and four CS- training days, 32 moderate caffeine consumers alternatively consumed a novel flavoured drink a CS + paired with caffeine and a CS- flavour paired with placebo. Participants evaluated both drinks before and after training in two motivational states: caffeine deprived and nondeprived. As predicted, pleasantness ratings for the caffeine-paired flavour increased overall. However, this acquired liking was only significant when tested in a caffeine-deprived state. These data are consistent with a conditioned-flavour preference model and imply that expression of acquired liking for a novel caffeinated flavour depends on the need for the effects of caffeine at the time when the drink is evaluated.

  10. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats

    NARCIS (Netherlands)

    Machiels, D.; Ruth, van S.M.; Posthumus, M.A.; Istasse, L.

    2003-01-01

    The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas

  11. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats

    NARCIS (Netherlands)

    Machiels, D.; Ruth, van S.M.; Posthumus, M.A.; Istasse, L.

    2003-01-01

    The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olf

  12. New aspects of flavour model building in supersymmetric grand unification

    Energy Technology Data Exchange (ETDEWEB)

    Spinrath, Martin

    2010-05-19

    We derive predictions for Yukawa coupling ratios within Grand Unified Theories generated from operators with mass dimension four and five. These relations are a characteristic property of unified flavour models and can reduce the large number of free parameters related to the flavour sector of the Standard Model. The Yukawa couplings of the down-type quarks and charged leptons are affected within supersymmetric models by tan {beta}-enhanced threshold corrections which can be sizeable if tan {beta} is large. In this case their careful inclusion in the renormalisation group evolution is mandatory. We analyse these corrections and give simple analytic expressions and numerical estimates for them. The threshold corrections sensitively depend on the soft supersymmetry breaking parameters. Especially, they determine the overall sign of the corrections and therefore if the affected Yukawa couplings are enhanced or suppressed. In the minimal supersymmetric extension of the Standard Model many free parameters are introduced by supersymmetry breaking about which we make some plausible assumptions in our first simplified approach. In a second, more sophisticated approach we use three common breaking schemes in which all the soft breaking parameters at the electroweak scale can be calculated from only a handful of parameters. Within the second approach, we apply various phenomenological constraints on the supersymmetric parameters and find in this way new viable Yukawa coupling relations, for example y{sub {mu}}/y{sub s}=9/2 or 6 or y{sub {tau}}/y{sub b}=3/2 in SU(5). Furthermore, we study a special class of quark mass matrix textures for small tan {beta} where {theta}{sup u}{sub 13}={theta}{sup d}{sub 13}=0. We derive sum rules for the quark mixing parameters and find a simple relation between the two phases {delta}{sup u}{sub 12} and {delta}{sup d}{sub 12} and the right unitarity triangle angle {alpha} which suggests a simple phase structure for the quark mass matrices where

  13. 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.

  14. Effect of irradiation on the microbiological status and flavouring materials of selected spices

    Energy Technology Data Exchange (ETDEWEB)

    Farag, S.E.D.A. [National Centre for Radiation Research and Technology, Cairo (Egypt); Aziz, N.H. [National Centre for Radiation Research and Technology, Cairo (Egypt); Attia, E.S.A. [Egyptian Starch and Glucose Manufacturing Co., Cairo (Egypt)

    1995-12-31

    Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10{sup 5}/g) than marjoram (4.2x10{sup 3}/g) and ginger (14.3x10{sup 3}/g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10{sup 3}/g, 5.7x10{sup 3}/g and 19x10{sup 3}/g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; {gamma}-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

  15. Dioxin-related compounds in breast milk of women from Vietnamese e-waste recycling sites: levels, toxic equivalents and relevance of non-dietary exposure.

    Science.gov (United States)

    Tue, Nguyen Minh; Katsura, Kana; Suzuki, Go; Tuyen, Le Huu; Takasuga, Takumi; Takahashi, Shin; Viet, Pham Hung; Tanabe, Shinsuke

    2014-08-01

    Although informal e-waste recycling sites (EWRSs) are hotspots of both polychlorinated and polybrominated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs and PBDD/Fs), human exposure to the latter has not been studied in details. This study investigated the accumulation levels and profiles of dioxin-related compounds (DRCs) in breast milk samples from women living in two Vietnamese EWRSs and estimated the intake contribution from e-waste-related exposure. Screening results using Dioxin-Responsive Chemically Activated LUciferase gene eXpression assay (DR-CALUX) showed higher dioxin-like (DL) activities in samples from the EWRS Bui Dau than in those from the EWRS Trang Minh and a reference site (2.3-10 vs 1.7-4.8 and 0.60-5.7 pg CALUX-TEQ/g lipid, n=10, 6 and 9, respectively). Chemical analysis results of selected samples show that the WHO-TEQ levels of PCDD/Fs, DL-PCBs and PBDD/Fs in EWRS samples were not significantly higher than in those from the reference site (0.22-7.4 vs 1.1-3.0 pg/g lipid) and within the Vietnamese background range, but women involved in recycling accumulated higher concentrations of PCDFs (13-15 vs 2.3-8.8 pg/g lipid) and PBDFs (1.1-1.5 vs <1.1 pg/g lipid). By comparing the DRC profile in milk of these women with the reported profile in house dust from the same site, dust ingestion was estimated to contribute most of the intake for tetraBDF, 37 per cent to 55 per cent for penta-octaCDFs, but less than twenty per cent for PCDDs and DL-PCBs, and 26 per cent for total WHO-TEQs. The DL activities in some EWRS milk samples were not fully explained by chemical data, suggesting contribution from unidentified compounds. The estimated WHO-TEQ intake doses for breastfed infants (1.3-33 pg/kg/d) mostly exceeded the tolerable value, especially for those living in the EWRSs; and unidentified DRCs might increase further the dioxin-related health risk.

  16. Improved staggered quark actions with reduced flavour symmetry violations for lattice QCD

    CERN Document Server

    Lagaë, J F

    1999-01-01

    We introduce a new class of actions for staggered quarks in lattice QCD which significantly reduce flavour symmetry violations in the pion mass spectrum. An action introduced by the MILC collaboration for the same purpose is seen to be a special case. We discus how such actions arise from a systematic attempt to reduce flavour symmetry violations in the weak coupling limit. It is shown that for quenched lattice QCD at 6/g^2=5.7, representative actions of this class give a considerable reduction in flavour symmetry violation over the standard staggered action, and a significant reduction over what is achieved by the MILC action.

  17. An MCMC study of general squark flavour mixing in the MSSM

    CERN Document Server

    Herrmann, Björn; Fuks, Benjamin; Mahmoudi, Farvah; O'Leary, Ben; Porod, Werner; Sekmen, Sezen; Strobbe, Nadja

    2015-01-01

    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.

  18. 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.

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

    Indian Academy of Sciences (India)

    Abhijit Sen

    2009-12-01

    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 $gg \\rightleftharpoons ggg$ and its reverse and quark–antiquark pair production by gluon pair fusion $gg \\rightleftharpoons q_{i}q_{i}^{-}$ and reverse thereof, processes like quark-flavour interchanging $q_{i}q_{i}^{-} \\rightleftharpoons q_{j}q_{j}^{-}$ is also considered. The degree of equilibration is studied comparatively for various reactions/constraints that are being considered.

  20. Quark Yukawa pattern from spontaneous breaking of flavour $SU(3)^3$

    CERN Document Server

    Nardi, Enrico

    2015-01-01

    A $SU(3)_Q \\times SU(3)_u \\times SU(3)_d$ 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.

  1. Searches for new physics with heavy flavour at ATLAS

    CERN Document Server

    Turchikhin, Semen; The ATLAS collaboration

    2017-01-01

    The Flavour Changing Neutral Current processes are sensitive to New Physics contributions, in particular through additional electroweak loop amplitudes. The angular analysis of the decay of $B^0\\to \\mu^+\\mu^-K^{*0}$ is presented. A number of angular coefficients are measured as a function of the invariant mass squared of the dimuon system for data collected by the ATLAS experiment at the LHC at $\\sqrt{s} = 8$~TeV. Comparison is made to theoretical predictions, including for the observable $P_5^\\prime$, for which there has been recent tension between theory and experiment. ATLAS result on the study of the $B^0_{(s)}\\to\\mu^+\\mu^-$ rare decays is also presented.

  2. $\\pi K$ Scattering in Three Flavour ChPT

    CERN Document Server

    Bijnens, Johan; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the $\\pi K$ processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order (NNLO). The calculation has been performed analytically but we only include analytical results for the dependence on the low-energy constants (LECs) at NNLO due to the size of the expressions. These results, together with resonance estimates of the NNLO LECs are used to obtain constraints on the Zweig rule suppressed LECs at NLO, $L_4^r$ and $L_6^r$. Contrary to expectations from NLO order calculations we find them to be compatible with zero. We do a preliminary study of combining the results from $\\pi\\pi$ scattering, $\\pi K$ scattering and the scalar form-factors and find only a marginal compatibility with all experimental/dispersive input data.

  3. Inverse neutrino mass hierarchy in a flavour GUT model

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, Stefan, E-mail: stefan.antusch@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland); Max-Planck-Institut für Physik (Werner-Heisenberg-Institut), Föhringer Ring 6, D-80805 München (Germany); Gross, Christian, E-mail: christian.gross@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland); Maurer, Vinzenz, E-mail: vinzenz.maurer@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland); Sluka, Constantin, E-mail: constantin.sluka@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland)

    2014-02-15

    We construct a supersymmetric SU(5)×A{sub 4} flavour GUT model in which an inverse neutrino mass hierarchy is realised without fine-tuning of parameters. The model shares some properties with the normal hierarchy model which we presented in (arXiv:1305.6612) – in particular the relation θ{sub 13}{sup PMNS}≃θ{sub C}/√(2). Besides these shared features, there are also important differences, mainly due to the different neutrino sector. These differences not only change the predictions in the lepton sector, but also in the quark sector, and will allow to discriminate between the two models using the results of present and future experiments. From a Markov Chain Monte Carlo fit we find that the inverse hierarchy model is in excellent agreement with the present experimental data.

  4. Inverse neutrino mass hierarchy in a flavour GUT model

    CERN Document Server

    Antusch, Stefan; Maurer, Vinzenz; Sluka, Constantin

    2014-01-01

    We construct a supersymmetric SU(5) x A_4 flavour GUT model in which an inverse neutrino mass hierarchy is realised without fine-tuning of parameters. The model shares some properties with the normal hierarchy model which we presented in arXiv:1305.6612 - in particular the relation theta_13^PMNS = theta_C / sqrt(2). Besides these shared features, there are also important differences, mainly due to the different neutrino sector. These differences not only change the predictions in the lepton sector, but also in the quark sector, and will allow to discriminate between the two models using the results of present and future experiments. From a Markov Chain Monte Carlo fit we find that the inverse hierarchy model is in excellent agreement with the present experimental data.

  5. 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...

  6. 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.

  7. 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.

  8. piK Scattering in Three Flavour ChPT

    Science.gov (United States)

    Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-05-01

    We present the scattering lengths for the piK processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order (NNLO). The calculation has been performed analytically but we only include analytical results for the dependence on the low-energy constants (LECs) at NNLO due to the size of the expressions. These results, together with resonance estimates of the NNLO LECs are used to obtain constraints on the Zweig rule suppressed LECs at NLO, L4r and L6r. Contrary to expectations from NLO order calculations we find them to be compatible with zero. We do a preliminary study of combining the results from pipi scattering, piK scattering and the scalar form-factors and find only a marginal compatibility with all experimental/dispersive input data.

  9. Flavour symmetries in a renormalizable SO(10) model

    CERN Document Server

    Ferreira, P M; Jurčiukonis, D; Lavoura, L

    2015-01-01

    In the context of a renormalizable supersymmetric SO(10) Grand Unified Theory, we consider the fermion mass matrices generated by the Yukawa couplings to a $\\mathbf{10} \\oplus \\mathbf{120} \\oplus \\overline{\\mathbf{126}}$ representation of scalars. We perform a complete investigation of the possibilities of imposing flavour symmetries in this scenario; the purpose is to reduce the number of Yukawa coupling constants in order to identify potentially predictive models. We have found that there are only 14 inequivalent cases of Yukawa coupling matrices, out of which 13 cases are generated by $Z_n$ symmetries, with suitable $n$, and one case is generated by a $Z_2 \\times Z_2$ symmetry. A numerical analysis of the 14 cases reveals that only two of them---dubbed A and B in the present paper---allow good fits to the experimentally known fermion masses and mixings.

  10. Flavour Independent Searches for Hadronically Decaying Neutral Higgs Bosons

    CERN Document Server

    Abdallah, J; Adam, W; Adzic, P; Albrecht, T; Alderweireld, T; Alemany-Fernandez, R; Allmendinger, T; Allport, P P; Amaldi, Ugo; Amapane, N; Amato, S; Anashkin, E; Andreazza, A; Andringa, S; Anjos, N; Antilogus, P; Apel, W D; Arnoud, Y; Ask, S; Åsman, B; Augustin, J E; Augustinus, A; Baillon, Paul; Ballestrero, A; Bambade, P; Barbier, R; Bardin, D; Barker, G J; Baroncelli, A; Battaglia, M; Baubillier, M; Becks, K H; Begalli, M; Behrmann, A; Ben-Haim, E; Benekos, N; Benvenuti, A C; Bérat, C; Berggren, M; Berntzon, L; Bertrand, D; Besançon, M; Besson, N; Bloch, D; Blom, M; Bluj, M; Bonesini, M; Boonekamp, M; Booth, P S L; Borisov, G; Botner, O; Bouquet, B; Bowcock, T J V; Boyko, I; Bracko, M; Brenner, R; Brodet, E; Brückman, P; Brunet, J M; Bugge, L; Buschmann, P; Calvi, M; Camporesi, T; Canale, V; Carena, F; Castro, N; Cavallo, F; Chapkin, M; Charpentier, P; Checchia, P; Chierici, R; Shlyapnikov, P; Chudoba, J; Chung, S U; Cieslik, K; Collins, P; Contri, R; Cosme, G; Cossutti, F; Costa, M J; Crennell, D J; Cuevas-Maestro, J; D'Hondt, J; Dalmau, J; Da Silva, T; Da Silva, W; Della Ricca, G; De Angelis, A; de Boer, Wim; De Clercq, C; De Lotto, B; De Maria, N; De Min, A; De Paula, L; Di Ciaccio, L; Di Simone, A; Doroba, K; Drees, J; Dris, M; Eigen, G; Ekelöf, T J C; Ellert, M; Elsing, M; Espirito-Santo, M C; Fanourakis, G K; Fassouliotis, D; Feindt, M; Fernández, J; Ferrer, A; Ferro, F; Flagmeyer, U; Föth, H; Fokitis, E; Fulda-Quenzer, F; Fuster, J; Gandelman, M; García, C; Gavillet, P; Gazis, E; Gokieli, R; Golob, B; Gómez-Ceballos, G; Gonçalves, P; Graziani, E; Grosdidier, G; Grzelak, K; Guy, J; Haag, C; Hallgren, A; Hamacher, K; Hamilton, K; Haug, S; Hauler, F; Hedberg, V; Hennecke, M; Herr, H; Hoffman, J; Holmgren, S O; Holt, P J; Houlden, M A; Hultqvist, K; Jackson, J N; Jarlskog, G; Jarry, P; Jeans, D; Johansson, E K; Johansson, P D; Jonsson, P; Joram, C; Jungermann, L; Kapusta, F; Katsanevas, S; Katsoufis, E C; Kernel, G; Kersevan, B P; Kerzel, U; Kiiskinen, A P; King, B T; Kjaer, N J; Kluit, P; Kokkinias, P; Kourkoumelis, C; Kuznetsov, O; Krumshtein, Z; Kucharczyk, M; Lamsa, J; Leder, G; Ledroit, F; Leinonen, L; Leitner, R; Lemonne, J; Lepeltier, V; Lesiak, T; Liebig, W; Liko, D; Lipniacka, A; Lopes, J H; López, J M; Loukas, D; Lutz, P; Lyons, L; MacNaughton, J; Malek, A; Maltezos, S; Mandl, F; Marco, J; Marco, R; Maréchal, B; Margoni, M; Marin, J C; Mariotti, C; Markou, A; Martínez-Rivero, C; Masik, J; Mastroyiannopoulos, N; Matorras, F; Matteuzzi, C; Mazzucato, F; Mazzucato, M; McNulty, R; Meroni, C; Migliore, E; Mitaroff, W A; Mjörnmark, U; Moa, T; Moch, M; Mönig, K; Monge, R; Montenegro, J; Moraes, D; Moreno, S; Morettini, P; Müller, U; Münich, K; Mulders, M; Mundim, L; Murray, W; Muryn, B; Myatt, G; Myklebust, T; Nassiakou, M; Navarria, Francesco Luigi; Nawrocki, K; Nicolaidou, R; Nikolenko, M; Oblakowska-Mucha, A; Obraztsov, V F; Olshevskii, A G; Onofre, A; Orava, R; Österberg, K; Ouraou, A; Oyanguren, A; Paganoni, M; Paiano, S; Palacios, J P; Palka, H; Papadopoulou, T D; Pape, L; Parkes, C; Parodi, F; Parzefall, U; Passeri, A; Passon, O; Peralta, L; Perepelitsa, V F; Perrotta, A; Petrolini, A; Piedra, J; Pieri, L; Pierre, F; Pimenta, M; Piotto, E; Podobnik, T; Poireau, V; Pol, M E; Polok, G; Pozdnyakov, V; Pukhaeva, N; Pullia, A; Rames, J; Read, A; Rebecchi, P; Rehn, J; Reid, D; Reinhardt, R; Renton, P B; Richard, F; Rídky, J; Rivero, M; Rodríguez, D; Romero, A; Ronchese, P; Roudeau, P; Rovelli, T; Ruhlmann-Kleider, V; Ryabtchikov, D; Sadovskii, A; Salmi, L; Salt, J; Sander, C; Savoy-Navarro, A; Schwickerath, U; Segar, A; Sekulin, R L; Siebel, M; Sisakian, A; Smadja, G; Smirnova, O; Sokolov, A; Sopczak, A; Sosnowski, R; Spassoff, Tz; Stanitzki, M; Stocchi, A; Strauss, J; Stugu, B; Szczekowski, M; Szeptycka, M; Szumlak, T; Tabarelli de Fatis, T; Taffard, A C; Tegenfeldt, F; Timmermans, J; Tkatchev, L G; Tobin, M; Todorovova, S; Tomé, B; Tonazzo, A; Tortosa, P; Travnicek, P; Treille, D; Tristram, G; Trochimczuk, M; Troncon, C; Turluer, M L; Tyapkin, I A; Tyapkin, P; Tzamarias, S; Uvarov, V; Valenti, G; van Dam, P; Van Eldik, J; Van Lysebetten, A; Van Remortel, N; Van Vulpen, I; Vegni, G; Veloso, F; Venus, W; Verdier, P; Verzi, V; Vilanova, D; Vitale, L; Vrba, V; Wahlen, H; Washbrook, A J; Weiser, C; Wicke, D; Wickens, J; Wilkinson, G; Winter, M; Witek, M; Yushchenko, O P; Zalewska-Bak, A; Zalewski, P; Zavrtanik, D; Zhuravlov, V; Zimin, N I; Zintchenko, A; Zupan, M

    2005-01-01

    This paper describes flavour independent searches for hadronically decaying neutral Higgs bosons in the data collected by the DELPHI experiment at LEP, at centre-of-mass energies between 189 and 209 GeV. The collected data-set corresponds to an integrated luminosity of around 610 pb^{-1}. The e+e- -> hA and e+e- -> hZ processes are considered, with direct Higgs boson decays into hadrons. No evidence for Higgs boson production is found, and cross-section limits are set as a function of the Higgs boson masses. No explicit assumptions are made on the underlying physics beyond the Standard Model, allowing interpretation of the data in a large class of models.

  11. Two-Baryon Correlation Functions in 2-flavour QCD

    CERN Document Server

    Francis, Anthony; Rae, Thomas D; Wittig, Hartmut

    2013-01-01

    We present first results for two-baryon correlation functions, computed using $N_f=2$ flavours of O($a$) improved Wilson quarks, with the aim of explaining potential dibaryon bound states, specifically the H-dibaryon. In particular, we use a GEVP to isolate the groundstate using two-baryon (hyperon-hyperon) correlation functions $\\big(\\langle C_{XY}(t)C_{XY}(0) \\rangle$, where $XY=\\Lambda\\Lambda, \\Sigma\\Sigma, N\\Xi, \\cdots\\big)$, each of which has an overlap with the H-dibaryon. We employ a `blocking' algorithm to handle the large number of contractions, which may easily be extended to N-baryon correlation functions. We also comment on its application to the analysis of single baryon masses ($n$, $\\Lambda$, $\\Xi$, $\\cdots$). This study is performed on an isotropic lattice with $m_\\pi = 460$ MeV, $m_\\pi L = 4.7$ and $a = 0.063$ fm.

  12. Searches for flavour changing neutral currents in the top sector

    CERN Document Server

    Araque, J P

    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 $20.3~\\rm{fb}^{-1}$.

  13. Tri-Bimaximal Neutrino Mixing and Discrete Flavour Symmetries

    CERN Document Server

    Altarelli, Guido; Merlo, Luca

    2013-01-01

    We review the application of non-Abelian discrete groups to Tri-Bimaximal (TB) neutrino mixing, which is supported by experiment as a possible good first approximation to the data. After summarizing the motivation and the formalism, we discuss specific models, mainly those based on A4 but also on other finite groups, and their phenomenological implications, including the extension to quarks. The recent measurements of \\theta_13 favour versions of these models where a suitable mechanism leads to corrections to \\theta_13 that can naturally be larger than those to \\theta_12 and \\theta_23. The virtues and the problems of TB mixing models are discussed, also in connection with lepton flavour violating processes, and the different approaches are compared.

  14. 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 $20.3~\\rm{ fb}^{-1}$.

  15. Complementarity in lepton-flavour violating muon decay experiments

    CERN Document Server

    Crivellin, A; Pruna, G M; Signer, A

    2016-01-01

    This note presents an analysis of lepton-flavour-violating muon decays within the framework of a low-energy effective field theory that contains higher-dimensional operators allowed by QED and QCD symmetries. The decay modes $\\mu\\to e \\gamma$ and $\\mu\\to 3e$ are investigated below the electroweak symmetry-breaking scale, down to energies at which such processes occur, i.e. the muon mass scale. The complete class of dimension-5 and dimension-6 operators is studied systematically at the tree level, and one-loop contributions to the renormalisation group equations are fully taken into account. Current experimental limits are used to extract bounds on the Wilson coefficients of some of the operators and, ultimately, on the effective couplings at any energy level below the electroweak symmetry-breaking scale. Correlations between two couplings relevant to both processes illustrate the complementarity of searches planned for the MEG II and Mu3e experiments.

  16. 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

  17. Flavour physics and the Large Hadron Collider beauty experiment.

    Science.gov (United States)

    Gibson, Valerie

    2012-02-28

    An exciting new era in flavour physics has just begun with the start of the Large Hadron Collider (LHC). The LHCb (where b stands for beauty) experiment, designed specifically to search for new phenomena in quantum loop processes and to provide a deeper understanding of matter-antimatter asymmetries at the most fundamental level, is producing many new and exciting results. It gives me great pleasure to describe a selected few of the results here-in particular, the search for rare B(0)(s)-->μ+ μ- decays and the measurement of the B(0)(s) charge-conjugation parity-violating phase, both of which offer high potential for the discovery of new physics at and beyond the LHC energy frontier in the very near future.

  18. 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.

  19. Flavour symmetry breaking in the kaon parton distribution amplitude

    Directory of Open Access Journals (Sweden)

    Chao Shi

    2014-11-01

    Full Text Available We compute the kaon's valence-quark (twist-two parton distribution amplitude (PDA by projecting its Poincaré-covariant Bethe–Salpeter wave-function onto the light-front. At a scale ζ=2 GeV, the PDA is a broad, concave and asymmetric function, whose peak is shifted 12–16% away from its position in QCD's conformal limit. These features are a clear expression of SU(3-flavour-symmetry breaking. They show that the heavier quark in the kaon carries more of the bound-state's momentum than the lighter quark and also that emergent phenomena in QCD modulate the magnitude of flavour-symmetry breaking: it is markedly smaller than one might expect based on the difference between light-quark current masses. Our results add to a body of evidence which indicates that at any energy scale accessible with existing or foreseeable facilities, a reliable guide to the interpretation of experiment requires the use of such nonperturbatively broadened PDAs in leading-order, leading-twist formulae for hard exclusive processes instead of the asymptotic PDA associated with QCD's conformal limit. We illustrate this via the ratio of kaon and pion electromagnetic form factors: using our nonperturbative PDAs in the appropriate formulae, FK/Fπ=1.23 at spacelike-Q2=17 GeV2, which compares satisfactorily with the value of 0.92(5 inferred in e+e− annihilation at s=17 GeV2.

  20. Impact of pitching rate on yeast fermentation performance and beer flavour.

    Science.gov (United States)

    Verbelen, P J; Dekoninck, T M L; Saerens, S M G; Van Mulders, S E; Thevelein, J M; Delvaux, F R

    2009-02-01

    The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the impact of the pitching rate on crucial fermentation and beer quality parameters has never been assessed systematically. In this study, five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast physiology and beer quality. The fermentation rate increased significantly and the net yeast growth was lowered with increasing pitching rate, without affecting significantly the viability and the vitality of the yeast population. The build-up of unsaturated fatty acids in the initial phase of the fermentation was repressed when higher yeast concentrations were pitched. The expression levels of the genes HSP104 and HSP12 and the concentration of trehalose were higher with increased pitching rates, suggesting a moderate exposure to stress in case of higher cell concentrations. The influence of pitching rate on aroma compound production was rather limited, with the exception of total diacetyl levels, which strongly increased with the pitching rate. These results demonstrate that most aspects of the yeast physiology and flavour balance are not significantly or negatively affected when the pitching rate is changed. However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations.

  1. Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

    Directory of Open Access Journals (Sweden)

    Spence Charles

    2012-05-01

    Full Text Available Abstract Currently little is known about how the non-edible items associated with eating and drinking (tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers, etc., or even environmental factors (such as the lighting and/or background music, affect people’s perception of foodstuffs. Here, we review the latest evidence demonstrating the importance of these contextual variables on the consumer’s behavioural and hedonic response to, and sensory perception of, a variety of food and drink items. These effects are explained by a combination of psychological factors (high level attributes, such as perceived quality, that may be mediating the effects under consideration, perceptual factors (such as the Ebbinghaus-Titchener size-contrast illusion and colour contrast in the case of the colour of the plateware affecting taste/flavour perception, and physiological-chemical factors (such as differences in the release of volatile organic compounds from differently-shaped wine glasses. Together, these factors help to explain the growing body of evidence demonstrating that both the tableware and the environment can have a profound effect on our perception of food and drink.

  2. The Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of acetal food flavouring substances uniquely used in Japan.

    Science.gov (United States)

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

    2015-01-01

    Using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we performed safety evaluations on five acetal flavouring substances uniquely used in Japan: acetaldehyde 2,3-butanediol acetal, acetoin dimethyl acetal, hexanal dibutyl acetal, hexanal glyceryl acetal and 4-methyl-2-pentanone propyleneglycol acetal. As no genotoxicity study data were available in the literature, all five substances had no chemical structural alerts predicting genotoxicity. Using Cramer's classification, acetoin dimethyl acetal and hexanal dibutyl acetal were categorised as class I, and acetaldehyde 2,3-butanediol acetal, hexanal glyceryl acetal and 4-methyl-2-pentanone propyleneglycol acetal as class III. The estimated daily intakes for all five substances were within the range of 1.45-6.53 µg/person/day using the method of maximised survey-derived intake based on the annual production data in Japan from 2001, 2005, 2008 and 2010, and 156-720 µg/person/day using the single-portion exposure technique (SPET), based on the average use levels in standard portion sizes of flavoured foods. The daily intakes of the two class I substances were below the threshold of toxicological concern (TTC) - 1800 μg/person/day. The daily intakes of the three class III substances exceeded the TTC (90 μg/person/day). Two of these, acetaldehyde 2,3-butanediol acetal and hexanal glyceryl acetal, were expected to be metabolised into endogenous products after ingestion. For 4-methyl-2-pentanone propyleneglycol acetal, one of its metabolites was not expected to be metabolised into endogenous products. However, its daily intake level, based on the estimated intake calculated by the SPET method, was about 1/15 000th of the no observed effect level. It was thus concluded that all five substances raised no safety concerns when used for flavouring foods at the currently estimated intake levels. While no information on in vitro and in vivo toxicity for all five substances was available

  3. Dietary exposure to persistent organochlorine compounds and health effects in women and their infants. Epidemiological studies on birth-weight, cancer incidence, and mortality

    Energy Technology Data Exchange (ETDEWEB)

    Rylander, L.

    1997-05-01

    In Sweden the main exposure route for both polychlorinated biphenyls (PCB) and other persistent organochlorine compounds is through consumption of fatty fish species from the Baltic Sea (the eastern coast of Sweden). Cohorts of fishermen`s wives from the Swedish east and west coasts were established. Interviewed east and west coast cohort women ate locally caught fish at least twice as often as women from the general population. The east coast cohort women displayed during the period 1968-1989 an increased breast cancer incidence and mortality in ischemic heart disease as compared with the west coast cohort. Due to lack of individual data on exposure and confounding factors, it is not possible to conclude that the differences were caused by fish intake. Infants from the east coast cohort had during the period 1973-1991 an increased risk for low birth weight, as compared with infants from the west coast cohort. A nested case-referent study within the east coast cohort indicated an increased risk of low birth weight among infants born to mothers who reported a relatively high current intake of fish from the Baltic Sea, as well as among mothers who had grown up in a fishing village. Moreover, maternal 2,2`,4,4`,5,5`-hexachlorobiphenyl (CB-153, which was showed to be a feasible biomarker for exposure to PCB) concentrations in plasma drawn in 1995 and the estimated concentrations during the year of childbirth showed effects on the risk for having an infant with low birth weight. Employing alternative plausible kinetic models, an increased risk for low birth weight was observed at a CB-153 concentration in plasma during year of childbirth around 300-400 ng/g lipid. 117 refs, 5 figs, 4 tabs

  4. 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...

  5. Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa.

    Science.gov (United States)

    Türkoğlu, Şifa

    2015-09-01

    The effects of different treatments with flavour enhancers monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, and magnesium diglutamate on the cytology, DNA content, and interphase nuclear volume (INV) of A. cepa were investigated. Three concentrations of these additives - 20, 40, and 60 ppm - were applied for 6, 12, and 24 h. All the concentrations of these chemicals showed an inhibitory effect on cell division in root tips of A. cepa and caused a decrease in mitotic index values. Additionally, all the treatments changed the frequency of mitotic phases when compared with the control groups. These compounds increased chromosome abnormalities, among them are micronuclei, c-mitosis, anaphase bridges, stickiness, binucleus, laggards, and breaks. The nuclear DNA content and INV decreased when compared with control groups.

  6. Dietary guidelines

    DEFF Research Database (Denmark)

    Jelsøe, Erling

    2015-01-01

    Dietary guidelines are issued regularly in most developed countries. In almost all cases they are concerned solely with the nutritional aspects of food and eating and are based on an understanding of food exclusively as a source of nutrients. In recent years, however, a growing number of proposals...... in a number of countries have addressed the issue of making dietary guidelines that integrate health and sustainability, but in all cases they have been met with different kinds of resistance. This article reviews the development towards an integrated understanding of health and sustainability in relation...... and the role of expert cultures for the elaboration and communication of messages about health and sustainability. Finally, the article briefly points to some answers to the complexity of issues surrounding the creation of dietary guidelines...

  7. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.

    Science.gov (United States)

    Lorido, Laura; Estévez, Mario; Ventanas, Jesús; Ventanas, Sonia

    2015-09-01

    The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time-intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p < 0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p < 0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.

  8. Leptogenesis with heavy neutrino flavours: from density matrix to Boltzmann equations

    CERN Document Server

    Blanchet, Steve; Di Bari, Pasquale; Marzola, Luca

    2011-01-01

    Leptogenesis with heavy neutrino flavours is discussed within a density matrix formalism. We write the density matrix equation that describes the generation of the matter-antimatter asymmetry, for an arbitrary choice of the right-handed (RH) neutrino masses. For hierarchical RH neutrino masses lying in the fully flavoured regimes, the density matrix equation reduces to multiple-stage Boltzmann equations. In this case we recover and extend results previously derived within a quantum state collapse description. We confirm the generic existence of phantom terms, which are not washed out at production and contribute to the flavoured asymmetries proportionally to the initial RH neutrino abundances. Even in the N_1-dominated scenario they can give rise to lepton flavour asymmetries much larger than the baryon asymmetry with potential applications. We also confirm that there is a (orthogonal) component in the asymmetry produced by the heavier RH neutrinos which completely escapes the washout from the lighter RH neut...

  9. Solving the SUSY flavour and CP problems with non-Abelian family symmetry and supergravity

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, Stefan [Max-Planck-Institut fuer Physik (Werner-Heisenberg-Institut), Foehringer Ring 6, D-80805 Muenchen (Germany)], E-mail: antusch@mppmu.mpg.de; King, Stephen F. [School of Physics and Astronomy, University of Southampton, SO16 1BJ Southampton (United Kingdom)], E-mail: sfk@hep.phys.soton.ac.uk; Malinsky, Michal [School of Physics and Astronomy, University of Southampton, SO16 1BJ Southampton (United Kingdom)], E-mail: malinsky@phys.soton.ac.uk; Ross, Graham G. [The Rudolf Peierls Centre for Theoretical Physics, University of Oxford, 1 Keble Road, Oxford, OX13NP (United Kingdom)], E-mail: g.ross1@physics.ox.ac.uk

    2009-01-05

    Can a theory of flavour capable of describing the spectrum of fermion (including neutrino) masses and mixings also contain within it the seeds for a solution of the SUSY flavour and CP problems? We argue that supergravity together with a non-Abelian family symmetry can completely resolve the SUSY flavour and CP problems in a broad class of theories in which family symmetry and CP is spontaneously broken in the flavon sector. We show that a simple superpotential structure can suppress the F-terms of the flavons and GUT scale Higgs fields and that, if this mechanism is implemented, the resulting flavour and CP violation is suppressed and comfortably within the experimental limits. For illustration, we study a specific model based on SU(3) family symmetry, but similar models based on non-Abelian (continuous or discrete) family symmetry will lead to similar results.

  10. A 125 GeV composite Higgs boson versus flavour and electroweak precision tests

    CERN Document Server

    Barbieri, Riccardo; Sala, Filippo; Straub, David M; Tesi, Andrea

    2012-01-01

    A composite Higgs boson of 125 GeV mass, only mildly fine-tuned, requires top partners with a semi-perturbative coupling and a mass not greater than about a TeV. We analyze the strong constraints on such picture arising from flavour and electroweak precision tests in models of partial compositeness. We consider different representations for the composite fermions and compare the case of an anarchic flavour structure to models with a U(3)^3 and U(2)^3 flavour symmetry. Although non trivially, some models emerge that look capable of accommodating a 125 GeV Higgs boson with top partners in an interesting mass range for discovery at the LHC as well as associated flavour signals.

  11. The Higgs Mass in the MSSM at two-loop order beyond minimal flavour violation

    CERN Document Server

    Goodsell, Mark D; Staub, Florian

    2015-01-01

    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.

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

    Science.gov (United States)

    Fuks, Benjamin; Herrmann, Björn; Klasen, Michael

    2009-03-01

    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. Flavour Violation in Gauge-Mediated Supersymmetry Breaking Models: Experimental Constraints and Phenomenology at the LHC

    CERN Document Server

    Fuks, B; Klasen, M

    2008-01-01

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Fuks, Benjamin [Physikalisches Institut, Albert-Ludwigs-Universitaet Freiburg, Hermann-Herder-Strasse 3, D-79106 Freiburg im Breisgau (Germany); Herrmann, Bjoern [Laboratoire de Physique Subatomique et de Cosmologie, Universite Joseph Fourier/CNRS-IN2P3/INPG, 53 Avenue des Martyrs, F-38026 Grenoble (France); Klasen, Michael [Laboratoire de Physique Subatomique et de Cosmologie, Universite Joseph Fourier/CNRS-IN2P3/INPG, 53 Avenue des Martyrs, F-38026 Grenoble (France)], E-mail: klasen@lpsc.in2p3.fr

    2009-03-21

    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.

  15. Experimental Review on Lepton Universality and Lepton Flavour Violation tests at the B-factories

    OpenAIRE

    Lusiani, Alberto

    2007-01-01

    Since 1999, the B-factories collaborations BABAR and Belle have accumulated and studied large samples of tau lepton pairs. The experimental results on Lepton Universality checks and Lepton Flavour Violation searches are reported.

  16. 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.

  17. The Higgs mass in the MSSM at two-loop order beyond minimal flavour violation

    Science.gov (United States)

    Goodsell, Mark D.; Nickel, Kilian; Staub, Florian

    2016-07-01

    Soft supersymmetry-breaking terms provide a wealth of new potential sources of flavour violation, which are tightly constrained by precision experiments. This has posed a challenge to construct flavour models which both explain the structure of the Standard Model Yukawa couplings and also predict soft-breaking patterns that are compatible with 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 mass shift to the SM-like Higgs of several GeV, without being in conflict with other observations. We investigate in which regions of the parameter space these effects can be expected.

  18. Safety assessment of smoke flavouring primary products by the European Food Safety Authority

    NARCIS (Netherlands)

    Theobald, A.; Arcella, D.; Carere, A.; Croera, C.; Engel, K.H.; Gott, D.; Gurtler, R.; Meier, D.; Pratt, I.; Rietjens, I.M.C.M.; Simon, R.; Walker, R.

    2012-01-01

    This paper summarises the safety assessments of eleven smoke flavouring primary products evaluated by the European Food Safety Authority (EFSA). Data on chemical composition, content of polyaromatic hydrocarbons and results of genotoxicity tests and subchronic toxicity studies are presented and

  19. Determination of the sugar content in fruit flavoured drinks by HPLC ...

    African Journals Online (AJOL)

    Abstract. Ten common fruit flavored drinks were randomly selected and ... Fruit flavoured drinks classified as soft drinks form part of a modern diet in many ... Fehling's and Barfoed's tests were conducted to determine the presence of the ...

  20. Potential of a Linear Collider for Lepton Flavour Violation studies in the SUSY seesaw

    CERN Document Server

    Figueiredo, A J R; Romao, J C; Teixeira, A M

    2013-01-01

    We study the potential of an e+- e- Linear Collider for charged lepton flavour violation studies in a supersymmetric framework where neutrino masses and mixings are explained by a type-I seesaw. Focusing on e-mu flavour transitions, we evaluate the background from standard model and supersymmetric charged currents to the e mu + missing E_T signal. We study the energy dependence of both signal and background, and the effect of beam polarisation in increasing the signal over background significance. Finally, we consider the mu- mu- + missing E_T final state in e- e- collisions that, despite being signal suppressed by requiring two e-mu flavour transitions, is found to be a clear signature of charged lepton flavour violation due to a very reduced standard model background.