Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).

Science.gov (United States)

Feng, Shi; Suh, Joon Hyuk; Gmitter, Frederick G; Wang, Yu

2018-01-10

Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma.

Volatile Compounds with Characteristic Odor of Essential Oil from Magnolia obovata Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation.

Science.gov (United States)

Miyazawa, Mitsuo; Nakashima, Yoshimi; Nakahashi, Hiroshi; Hara, Nobuyuki; Nakagawa, Hiroki; Usami, Atsushi; Chavasiri, Warinthorn

2015-01-01

The present study focuses on the volatile compounds with characteristic odor of essential oil from the leaves of Magnolia obovata by hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE) method. Eighty-seven compounds, representing 98.0% of the total oil, were identified using HD. The major compounds of HD oil were (E)-β-caryophyllene (23.7%), α-humulene (11.6%), geraniol (9.1%), and borneol (7.0%). In SAFE oil, fifty-eight compounds, representing 99.7% of the total oil, were identified. The main compounds of SAFE oil were (E)-β-caryophyllene (48.9%), α-humulene (15.7%), and bicyclogermacrene (4.2%). In this study, we newly identified eighty-five compounds of the oils from M. obovata leaves. These oils were also subjected to aroma evaluation by gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). As a result, twenty-four (HD) and twenty-five (SAFE) aroma-active compounds were detected. (E)-β-Caryophyllene, α-humulene, linalool, geraniol, 1,8-cineole, and bicyclogermacrene were found to impart the characteristic odor of M. obovata leaves. These results imply that the oils of M. obovata leaves must be investigated further to clarify their potential application in the food and pharmaceutical industries.

Key Aroma Compounds in Lippia dulcis (Dushi Button).

Science.gov (United States)

Schmitt, Rainer; Cappi, Michael; Pollner, Gwendola; Greger, Veronika

2018-03-14

An aroma extract dilution analysis (AEDA) applied on aroma extracts prepared from the edible flower Dushi Button ( Lippia dulcis) resulted in the detection of 34 odor-active compounds. The highest flavor dilution (FD) factors were determined for methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 4-mercapto-4-methyl-2-pentanone, an unknown caramel-like compound, and vanillin. Quantitative measurements performed by application of stable isotope dilution assays (SIDA), followed by a calculation of odor activity values (OAVs), resulted in the revelation of 4-mercapto-4-methyl-2-pentanone, linalool, myrcene, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, and ( Z)-3-hexenal as important contributors to the flavor of Dushi Buttons.

Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material

Directory of Open Access Journals (Sweden)

Zuobing XIAO

Full Text Available Abstract Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle size was 352 nm and its polydispersity index (PDI was proved to be 0.214 by the results of dynamic light scattering (DLC. Thermogravimetric results indicated that linalool loading capacity (LC was 15.17%, and encapsulation could decrease linalool release and increase linalool retaining time under the high temperature. Oscillatory shear and steady-state shear measurements of Lin-nanocapsule emulsions were systematically investigated. The results of steady-state shear showed that Lin-nanocapsule emulsion, which was Newtonian only for high shear rate, was non-Newtonian. It was proved by oscillatory shear that when oscillation frequency changed from low to high, Lin-nanocapsules emulsion changed from viscous into elastic.

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Directory of Open Access Journals (Sweden)

Michael Lentz

2018-03-01

Full Text Available Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

Modification of ginseng flavors by bitter compounds found in chocolate and coffee.

Science.gov (United States)

Sook Chung, Hee; Lee, Soo-Yeun

2012-06-01

Ginseng is not widely accepted by U.S. consumers due to its unfamiliar flavors, despite its numerous health benefits. Previous studies have suggested that the bitter compounds in chocolate and coffee may mask the off-flavors of ginseng. The objectives of this study were to: (1) profile sensory characteristics of ginseng extract solution, caffeine solution, cyclo (L-Pro-L-Val) solution, theobromine solution, and 2 model solutions simulating chocolate bitterness; and (2) determine the changes in the sensory characteristics of ginseng extract solution by the addition of the bitter compounds found in chocolate and coffee. Thirteen solutions were prepared in concentrations similar to the levels of the bitter compounds found in coffee and chocolate products. Twelve panelists participated in a descriptive analysis panel which included time-intensity ratings. Ginseng extract was characterized as sweeter, starchier, and more green tea than the other sample solutions. Those characteristics of ginseng extract were effectively modified by the addition of caffeine, cyclo (L-Pro-L-Val), and 2 model solutions. A model solution simulating dark chocolate bitterness was the least influenced in intensities of bitterness by the addition of ginseng extract. Results from time-intensity ratings show that the addition of ginseng extract increased duration time in certain bitterness of the 2 model solutions. Bitter compounds found in dark chocolate could be proposed to effectively mask the unique flavors of ginseng. Future studies blending aroma compounds of chocolate and coffee into such model solutions may be conducted to investigate the influence on the perception of the unique flavors through the congruent flavors. © 2012 Institute of Food Technologists®

Enantiomeric Distribution of Some Linalool Containing Essential Oils and Their Biological Activities

Directory of Open Access Journals (Sweden)

K. Hüsnü Can Başer

2010-10-01

Full Text Available The enantiomeric composition of linalool was determined in 42 essential oils using chiral columns. Essential oils were analyzed by multidimentional gas chromatography-mass spectrometry using a non-chiral and chiral FSC columns combination with modified g -cyclodextrine (Lipodex E as the chiral stationary phase without previous isolation of the compound from the mixture. The essential oils of Achillea, Ballota, Calamintha, Micromeria, Hedychium, Tanacetum, Coriandrum, Xanthoxylum, Ocimum, Thymus, Lavandula, Elettaria, Cinnamomum, Salvia, Origanum, Satureja, Nepeta, Stachys were used as source material for enantiomeric separation of linalool. Enantiomeric distribution of linalool showed (--linalool was much more common than the (+-linalool in the essential oils in this study. (-- and (+-linalool enantiomers were evaluated for antimicrobial, antifungal and antimalarial activities. Both enantiomers demonstrated approximately 50% growth inhibition of Botrytis cinerea at 48 hrs.

Analysis of flavor-related compounds from tabacco using SPME-GC-MS

Energy Technology Data Exchange (ETDEWEB)

Park, G.B.; Lee, S.G. [Korea Research Institute of Chemical Technology, Taejeon (Korea)

2001-04-01

The flavor-related compounds contained in tobacco were analyzed by selected ion monitoring (SIM) method using headspace SPME gas chromatography-mass spectrometry (GC-MS). Flavor-related compounds were estragole, pulegone, trans-anethole, safrole, piperonal, eugenol, methyleugenol, coumarin, trans-isoeugenol, trans-methyleugenol and myristicin More than one of the flavor-related compounds were detected in the range of 0.001-1.3 {mu}g/g from all brands of tobacco studied. The recovery was ranged from 89.1 to 102.9% and relative standard deviation was ranged from 2.6 to 25.2%. (author). 19 refs., 4 tabs., 2 figs.

Structure-odor relationships of linalool, linalyl acetate and their corresponding oxygenated derivatives

Science.gov (United States)

Elsharif, Shaimaa; Banerjee, Ashutosh; Buettner, Andrea

2015-10-01

Linalool 1 is an odorant that is commonly perceived as having a pleasant odor, but is also known to elicit physiological effects such as inducing calmness and enhancing sleep. However, no comprehensive studies are at hand to show which structural features are responsible for these prominent effects. Therefore, a total of six oxygenated derivatives were synthesized from both 1 and linalyl acetate 2, and were tested for their odor qualities and relative odor thresholds (OTs) in air. Linalool was found to be the most potent odorant among the investigated compounds, with an average OT of 3.2 ng/L, while the 8-hydroxylinalool derivative was the least odorous compound with an OT of 160 ng/L; 8-carboxylinalool was found to be odorless. The odorant 8-oxolinalyl acetate, which has very similar odor properties to linalool, was the most potent odorant besides linalool, exhibiting an OT of 5.9 ng/L. By comparison, 8-carboxylinalyl acetate had a similar OT (6.1 ng/L) as its corresponding 8-oxo derivative but exhibited divergent odor properties (fatty, greasy, musty). Overall, oxygenation on carbon 8 had a substantial effect on the aroma profiles of structural derivatives of linalool and linalyl acetate.

Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.

Science.gov (United States)

Schober, Amanda L; Peterson, Devin G

2004-05-05

The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of l-menthol from hard candy that used PG and Miglyol for l-menthol incorporation. The quantities of l-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of l-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).

[Synthesis and regulation of flavor compounds derived from brewing yeast: Esters].

Science.gov (United States)

Loviso, Claudia L; Libkind, Diego

2018-04-04

During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product. Copyright © 2018 The Authors. Publicado por Elsevier España, S.L.U. All rights reserved.

Current knowledge of soft cheeses flavor and related compounds.

Science.gov (United States)

Sablé, S; Cottenceau, G

1999-12-01

Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.

Structure-odor relationships of linalool, linalyl acetate and their corresponding oxygenated derivatives

Directory of Open Access Journals (Sweden)

Shaimaa eElsharif

2015-10-01

Full Text Available Linalool 1 is an odorant that is commonly perceived as having a pleasant odor, but is also known to elicit physiological effects such as inducing calmness and enhancing sleep. However, no comprehensive studies are at hand to show which structural features are responsible for these prominent effects. Therefore, a total of six oxygenated derivatives were synthesized from both 1 and linalyl acetate 2, and were tested for their odor qualities and relative odor thresholds (OTs in air. Linalool was found to be the most potent odorant among the investigated compounds, with an average OT of 3.2 ng/L, while the 8-hydroxylinalool derivative was the least odorous compound with an OT of 160 ng/L; 8-carboxylinalool was found to be odorless. The odorant 8-oxolinalyl acetate, which has very similar odor properties to linalool, was the most potent odorant besides linalool, exhibiting an OT of 5.9 ng/L. By comparison, 8-carboxylinalyl acetate had a similar OT (6.1 ng/L as its corresponding 8-oxo derivative but exhibited divergent odor properties (fatty, greasy, musty. Overall, oxygenation on carbon 8 had a substantial effect on the aroma profiles of structural derivatives of linalool and linalyl acetate.

Bromofenóis simples relacionados ao "flavor" de organismos marinhos Brominated phenols as key flavor compounds found in marine organisms

Directory of Open Access Journals (Sweden)

Vilma Mota da Silva

2007-06-01

Full Text Available The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g-1 these compounds produce a desirable marine - or ocean-like - flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment.

Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies.

Science.gov (United States)

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

2016-06-10

Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organoleptic characteristics to obtain a product that does not contain off-flavors, or taste of grass or wort. The taste defects in alcohol-free beer are mainly attributed to loss of aromatic esters, insufficient aldehydes, reduction or loss of different alcohols, and an indeterminate change in any of its compounds during the dealcoholization process. The dealcoholization processes that are commonly used to reduce the alcohol content in beer are shown, as well as the negative consequences of these processes to beer flavor. Possible strategies to circumvent such negative consequences are suggested.

Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract

Directory of Open Access Journals (Sweden)

2015-02-01

Full Text Available Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese ripening. Casein as the main protein of cheese has a significant effect on the flavor and textural properties of cheeses via its degradation to small peptides and free amino acids by various factors like coagulant enzymes. Specific flavors of cheeses occur as a result of amino acid catabolism by starter and non-starter bacteria. Some flavor compounds are formed by enzymatic transformations as well as by non-enzymatic, chemical changes in cheese. In this paper, formation of flavor compounds by amino acid catabolism during cheese ripening reviewed.

Chrysanthemum expressing a linalool synthase gene 'smells good', but 'tastes bad' to western flower thrips

DEFF Research Database (Denmark)

Yang, Ting; Stoopen, Geert; Thoen, Manus

2013-01-01

Herbivore-induced plant volatiles are often involved in direct and indirect plant defence against herbivores. Linalool is a common floral scent and found to be released from leaves by many plants after herbivore attack. In this study, a linalool/nerolidol synthase, FaNES1, was overexpressed...... less preferred by WFT. Considering the common occurrence of linalool and its glycosides in plant tissues, it suggests that plants may balance attractive fragrance with 'poor taste' using the same precursor compound....

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.

Directory of Open Access Journals (Sweden)

Shi Feng

2018-04-01

Full Text Available Volatile compounds in ‘Sweetheart’ lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS. Solvent assisted flavor evaporation (SAFE technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in ‘Sweetheart’ lychee was achieved using aroma extract dilution analysis (AEDA. Thirty-one key aroma-active odorants were identified in the flavor dilution (FD factor range of 2–1024. Methional (cooked potato and geraniol (sweet, floral exhibited the highest FD factors of 1024 and 512, respectively, these were followed by furaneol (sweet, caramel, nerol (floral, sweet, dimethyl trisulfide (DMTS (preserved vegetable, sulfury, linalool (floral, (E,Z-2,6 nonadienal (cucumber and nerolidol (metalic, sesame oil. Furthermore, the flavor profile of ‘Sweetheart’ lychee was described by sensory analysis. Floral, tropical fruit, peach/apricot and honey were scored with relatively high scores for each aroma attribute. The sweetness rating was the highest score among all the attributes. Keywords: AEDA, Aroma-active compounds, GC-MS/O, SAFE, Sensory analysis

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).

Science.gov (United States)

Feng, Shi; Huang, Mingyang; Crane, Jonathan Henry; Wang, Yu

2018-04-01

Volatile compounds in 'Sweetheart' lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in 'Sweetheart' lychee was achieved using aroma extract dilution analysis (AEDA). Thirty-one key aroma-active odorants were identified in the flavor dilution (FD) factor range of 2-1024. Methional (cooked potato) and geraniol (sweet, floral) exhibited the highest FD factors of 1024 and 512, respectively, these were followed by furaneol (sweet, caramel), nerol (floral, sweet), dimethyl trisulfide (DMTS) (preserved vegetable, sulfury), linalool (floral), (E,Z)-2,6 nonadienal (cucumber) and nerolidol (metalic, sesame oil). Furthermore, the flavor profile of 'Sweetheart' lychee was described by sensory analysis. Floral, tropical fruit, peach/apricot and honey were scored with relatively high scores for each aroma attribute. The sweetness rating was the highest score among all the attributes. Copyright © 2017. Published by Elsevier B.V.

Nicotine, aerosol particles, carbonyls and volatile organic compounds in tobacco- and menthol-flavored e-cigarettes.

Science.gov (United States)

Lee, Mi-Sun; LeBouf, Ryan F; Son, Youn-Suk; Koutrakis, Petros; Christiani, David C

2017-04-27

We aimed to assess the content of electronic cigarette (EC) emissions for five groups of potentially toxic compounds that are known to be present in tobacco smoke: nicotine, particles, carbonyls, volatile organic compounds (VOCs), and trace elements by flavor and puffing time. We used ECs containing a common nicotine strength (1.8%) and the most popular flavors, tobacco and menthol. An automatic multiple smoking machine was used to generate EC aerosols under controlled conditions. Using a dilution chamber, we targeted nicotine concentrations similar to that of exposure in a general indoor environment. The selected toxic compounds were extracted from EC aerosols into a solid or liquid phase and analyzed with chromatographic and spectroscopic methods. We found that EC aerosols contained toxic compounds including nicotine, fine and nanoparticles, carbonyls, and some toxic VOCs such as benzene and toluene. Higher mass and number concentrations of aerosol particles were generated from tobacco-flavored ECs than from menthol-flavored ECs. We found that diluted machine-generated EC aerosols contain some pollutants. These findings are limited by the small number of ECs tested and the conditions of testing. More comprehensive research on EC exposure extending to more brands and flavor compounds is warranted.

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.

Science.gov (United States)

Ong, Olivia X H; Seow, Yi-Xin; Ong, Peter K C; Zhou, Weibiao

2015-09-01

Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonication duration, and ultrasound intensity on the production of Maillard reaction products (MRPs) by ultrasound processing in a cysteine-xylose model system were evaluated using Response Surface Methodology (RSM) with a modified mathematical model. Generation of selected MRPs, 2-methylthiophene and tetramethyl pyrazine, was optimal at an initial pH of 6.00, accompanied with 78.1 min of processing at an ultrasound intensity of 19.8 W cm(-2). However, identification of volatiles using gas chromatography-mass spectrometry (GC/MS) revealed that ultrasound-assisted Maillard reactions generated fewer sulfur-containing volatile flavor compounds as compared to conventional heat treatment of the model system. Likely reasons for this difference in flavor profile include the expulsion of H2S due to ultrasonic degassing and inefficient transmission of ultrasonic energy. Copyright © 2015 Elsevier B.V. All rights reserved.

Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System

Directory of Open Access Journals (Sweden)

Zhiyong Xiong

2017-05-01

Full Text Available The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.

Identification of a Plastid-Localized Bifunctional Nerolidol/Linalool Synthase in Relation to Linalool Biosynthesis in Young Grape Berries

Directory of Open Access Journals (Sweden)

Bao-Qing Zhu

2014-12-01

Full Text Available Monoterpenoids are a diverse class of natural products and contribute to the important varietal aroma of certain Vitis vinifera grape cultivars. Among the typical monoterpenoids, linalool exists in almost all grape varieties. A gene coding for a nerolidol/linalool (NES/LINS synthase was evaluated in the role of linalool biosynthesis in grape berries. Enzyme activity assay of this recombinant protein revealed that it could convert geranyl diphosphate and farnesyl diphosphate into linalool and nerolidol in vitro, respectively, and thus it was named VvRILinNer. However, localization experiment showed that this enzyme was only localized to chloroplasts, which indicates that VvRILinNer functions in the linalool production in vivo. The patterns of gene expression and linalool accumulation were analyzed in the berries of three grape cultivars (“Riesling”, “Cabernet Sauvignon”, “Gewurztraminer” with significantly different levels of monoterpenoids. The VvRILinNer was considered to be mainly responsible for the synthesis of linalool at the early developmental stage. This finding has provided us with new knowledge to uncover the complex monoterpene biosynthesis in grapes.

Identification of a Plastid-Localized Bifunctional Nerolidol/Linalool Synthase in Relation to Linalool Biosynthesis in Young Grape Berries

Science.gov (United States)

Zhu, Bao-Qing; Cai, Jian; Wang, Zhi-Qun; Xu, Xiao-Qing; Duan, Chang-Qing; Pan, Qiu-Hong

2014-01-01

Monoterpenoids are a diverse class of natural products and contribute to the important varietal aroma of certain Vitis vinifera grape cultivars. Among the typical monoterpenoids, linalool exists in almost all grape varieties. A gene coding for a nerolidol/linalool (NES/LINS) synthase was evaluated in the role of linalool biosynthesis in grape berries. Enzyme activity assay of this recombinant protein revealed that it could convert geranyl diphosphate and farnesyl diphosphate into linalool and nerolidol in vitro, respectively, and thus it was named VvRILinNer. However, localization experiment showed that this enzyme was only localized to chloroplasts, which indicates that VvRILinNer functions in the linalool production in vivo. The patterns of gene expression and linalool accumulation were analyzed in the berries of three grape cultivars (“Riesling”, “Cabernet Sauvignon”, “Gewurztraminer”) with significantly different levels of monoterpenoids. The VvRILinNer was considered to be mainly responsible for the synthesis of linalool at the early developmental stage. This finding has provided us with new knowledge to uncover the complex monoterpene biosynthesis in grapes. PMID:25470020

Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions.

Science.gov (United States)

Kim, Ha-Yeon; Jackson, Daniel; Adhikari, Koushik; Riner, Cliff; Sanchez-Brambila, Gabriela

2017-10-01

A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated with pungency. Two varieties of Vidalia onions (Plethora and Sapelo Sweet) were grown at 3 fertilizer application rates (37.5 and 0; 134.5 and 59.4; and 190 and 118.8 kg/ha of nitrogen and sulfur, respectively), creating 6 treatments with various flavor attributes to use in the study. Bulb soluble solids, sugars, pyruvic acid, lachrymatory factor (LF; propanethial S-oxide), and methyl thiosulfinate (MT) content were determined and compared to sensory responses for overall liking, intensity of the sharp/pungent/burning sensation (SPB), and intent to buy provided by 142 consumers. Onion pyruvate, LF, MT, and sugar content increased as fertilization rate increased, regardless of onion variety. Consumer responses showed participants preferred onions with low SPB, which correlated positively to lower pyruvate, LF and MT concentrations, but showed no relationship to total sugars in the onion bulb. Regression analyses revealed that the majority of consumers (≥55%) found the flavor of Vidalia onions acceptable when the concentrations of LF, pyruvic acid, and MT within the bulbs were below 2.21, 4.83, and 0.43 nmol/mL, respectively. These values will support future studies aimed at identifying the optimal cultivation practices for production of sweet Vidalia onions, and can serve as an industry benchmark for quality control, thus ensuring the flavor of Vidalia onions will be acceptable to the majority of consumers. This study identified the relationship between consumer preferences and commonly analyzed flavor compounds in Vidalia onions, and established thresholds for these compounds at concentrations which the majority of consumers will find desirable. These relationships and thresholds will support future research investigating how cultural practices impact onion quality, and can be used to assist

Characterizing endogenous and oxidative low molecular weight flavor/aroma compounds in fresh squeezed/blended pomegranate juice.

Science.gov (United States)

Little published information exists regarding flavor and aroma compounds in pomegranate (Punica granatum) juices. Although, arils have fruity and sweet characteristics, we found no publications describing volatile and semi-volatile compounds responsible for their typical flavor. Only two reports w...

Enhanced levels of S-linalool by metabolic engineering of the terpenoid pathway in spike lavender leaves.

Science.gov (United States)

Mendoza-Poudereux, Isabel; Muñoz-Bertomeu, Jesús; Navarro, Alicia; Arrillaga, Isabel; Segura, Juan

2014-05-01

Transgenic Lavandula latifolia plants overexpressing the linalool synthase (LIS) gene from Clarkia breweri, encoding the LIS enzyme that catalyzes the synthesis of linalool were generated. Most of these plants increased significantly their linalool content as compared to controls, especially in the youngest leaves, where a linalool increase up to a 1000% was observed. The phenotype of increased linalool content observed in young leaves was maintained in those T1 progenies that inherit the LIS transgene, although this phenotype was less evident in the flower essential oil. Cross-pollination of transgenic spike lavender plants allowed the generation of double transgenic plants containing the DXS (1-deoxy-d-xylulose-5-P synthase), coding for the first enzyme of the methyl-d-erythritol-4-phosphate pathway, and LIS genes. Both essential oil yield and linalool content in double DXS-LIS transgenic plants were lower than that of their parentals, which could be due to co-suppression effects linked to the structures of the constructs used. Copyright © 2014 International Metabolic Engineering Society. Published by Elsevier Inc. All rights reserved.

Suppression of linalool acetate production in Lavandula x intermedia.

Science.gov (United States)

Desautels, Amy; Biswas, Kamal; Lane, Alexander; Boeckelmann, Astrid; Mahmoud, Soheil S

2009-11-01

Linalool acetate, one of the major constituent of several essential oils, is heat-labile and decomposes upon exposure to the high injector temperature during gas chromatography. Here we report the development of an improved method for detection of this compound by gas chromatography mass spectrometry (GCMS) using cold on-column injection of the sample. By using this sensitive method, it has been demonstrated that a lavandin (L. x intermedia) mutant accumulates trace quantities of linalool acetate and camphor and higher amounts of cineole and borneol compared to its parent. This plant, which very likely carries a point mutation in one or more of the genes involved in essential oil production, provides a unique tool for investigating regulation of essential oil biogenesis in plants.

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.

Science.gov (United States)

Sheibani, Ershad; Duncan, Susan E; Kuhn, David D; Dietrich, Andrea M; O'Keefe, Sean F

2016-02-01

Simultaneous distillation-extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC-MS and GC-O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC-MS and 45 aroma active compounds using GC-O. Trans-nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC-MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information. © 2016 Institute of Food Technologists®

The anaerobic linalool metabolism in Thauera linaloolentis 47 Lol.

Science.gov (United States)

Marmulla, Robert; Cala, Edinson Puentes; Markert, Stephanie; Schweder, Thomas; Harder, Jens

2016-04-27

The betaproteobacterium Thauera linaloolentis 47Lol(T) was isolated on the tertiary monoterpene alcohol (R,S)-linalool as sole carbon and energy source under denitrifying conditions. Growth experiments indicated the formation of geraniol and geranial. Thus, a 3,1-hydroxyl-Δ(1)-Δ(2)-mutase (linalool isomerase) activity may initiate the degradation, followed by enzymes of the acyclic terpene utilization (Atu) and leucine/isovalerate utilization (Liu) pathways that were extensively studied in Pseudomonas spp. growing on citronellol or geraniol. A transposon mutagenesis yielded 39 transconjugants that could not grow anaerobically on linalool and nitrate in liquid medium. The deficiencies were apparently based on gene functions required to overcome the toxicity of linalool, but not due to inactivation of genes in the degradation pathway. Growing cultures formed geraniol and geranial transiently, but also geranic acid. Analysis of expressed proteins detected several enzymes of the Atu and Liu pathways. The draft genome of T. linaloolentis 47Lol(T) had atu and liu genes with homology to those of Pseudomonas spp.. The in comparison to monoterpenes larger toxicity of monoterpene alcohols is defeated by several modifications of the cellular structure and metabolism in Thauera linaloolentis 47Lol(T). The acyclic terpene utilization pathway is used in T. linaloolentis 47Lol(T) during growth on (R,S)-linalool and nitrate under anoxic conditions. This is the first experimental verification of an active Atu pathway outside of the genus Pseudomonas.

Ectopic accumulation of linalool confers resistance to Xanthomonas citri subsp. citri in transgenic sweet orange plants.

Science.gov (United States)

Shimada, Takehiko; Endo, Tomoko; Rodríguez, Ana; Fujii, Hiroshi; Goto, Shingo; Matsuura, Takakazu; Hojo, Yuko; Ikeda, Yoko; Mori, Izumi C; Fujikawa, Takashi; Peña, Leandro; Omura, Mitsuo

2017-05-01

In order to clarify whether high linalool content in citrus leaves alone induces strong field resistance to citrus canker caused by Xanthomonas citri subsp. citri (Xcc), and to assess whether this trait can be transferred to a citrus type highly sensitive to the bacterium, transgenic 'Hamlin' sweet orange (Citrus sinensis L. Osbeck) plants over-expressing a linalool synthase gene (CuSTS3-1) were generated. Transgenic lines (LIL) with the highest linalool content showed strong resistance to citrus canker when spray inoculated with the bacterium. In LIL plants inoculated by wounding (multiple-needle inoculation), the linalool level was correlated with the repression of the bacterial titer and up-regulation of defense-related genes. The exogenous application of salicylic acid, methyl jasmonate or linalool triggered responses similar to those constitutively induced in LIL plants. The linalool content in Ponkan mandarin leaves was significantly higher than that of leaves from six other representative citrus genotypes with different susceptibilities to Xcc. We propose that linalool-mediated resistance might be unique to citrus tissues accumulating large amounts of volatile organic compounds in oil cells. Linalool might act not only as a direct antibacterial agent, but also as a signal molecule involved in triggering a non-host resistance response against Xcc. © The Author 2017. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

The analysis of aroma/flavor compounds in green tea using ice concentration linked with extractive stirrer.

Science.gov (United States)

Alluhayb, Abdullah H; Logue, Brian A

2017-10-06

Worldwide, green tea is one of the most popular beverages. It promotes blood circulation, liver function, and lowers the risk of cancer and cardiovascular diseases. This drink is characterized by the distinctive odors and flavors produced by its constituent compounds, with its value predicated on the amount and type of constituents extracted from the tea leaves during brewing. Ice concentration linked with extractive stirrer (ICECLES) is a novel sample preparation technique, especially applicable for the extraction of relatively polar compounds while retaining excellent extraction efficiencies for non-polar compounds. In this study, ICECLES was used to prepare green tea for analysis of aroma/flavor compounds by gas chromatography-mass spectrometry (GC-MS). ICECLES performed very well, revealing 301 constituents as compared to 245 for SBSE (i.e., 56 more constituents were detected via ICECLES). Moreover, ICECLES produced stronger signal to noise ratios for all except 4 of 301 constituents, with a maximum signal enhancement of 19. Of the constituents which were only detectable using ICECLES, some very important aroma/flavor and/or medicinal compounds were easily identified, including furfural, furfural alcohol, maltol, eugenol, 2-methylpyrazine, phenethyl alcohol, 2,6-dimethoxyphenol, and α-terpineol. Overall, we confirmed that ICECLES sample preparation followed by GC-MS consistently allowed more complete green tea aroma/flavor analysis, especially for relatively polar compounds, some of which are critical for flavor quality. Copyright © 2017 Elsevier B.V. All rights reserved.

Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

Science.gov (United States)

Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

2016-08-01

The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

[Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].

Science.gov (United States)

Liu, Jingke; Zhang, Aixia; Li, Shaohui; Zhao, Wei; Zhang, Yuzong; Xing, Guosheng

2017-11-08

To comprehensively understand flavor compounds and aroma characteristics of foxtail millet wine, extraction conditions were optimized with 85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm carboxen (CAR)/PDMS and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers. The flavor compounds in foxtail millet wine were investigated by gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid phase microextraction (HS-SPME), and the odor characteristics and intensity were analyzed by odor active values (OAVs). The samples of 8 mL were placed in headspace vials with 1.5 g NaCl, then the headspace vials were heated at 60℃ for 40 min. Using HS-SPME with different fibers, a total of 55 flavor compounds were identified from the samples, including alcohols, esters, benzene derivatives, hydrocarbons, acids, aldehydes, ketones, terpenes, phenols and heterocycle compounds. The main flavor compounds were alcohols compounds. According to their OAVs, phenylethyl alcohol, styrene, 1-methyl-naphthalene, 2-methyl-naphthalene, benzaldehyde, benzeneacetaldehyde and 2-methoxy-phenol were established to be odor-active compounds. Phenylethyl alcohol and benzeneacetaldehyde were the most prominent odor-active compounds. PA and PDMS fibers had good extraction effect for polar and nonpolar compounds, respectively. CAR/PDMS and DVB/CAR/PDMS provided a similar compounds profile for moderate polar compounds. This research comprehensively determined flavor compounds of foxtail millet wine, and provided theoretical basis for product development and quality control.

Flavor Dependence of the S-parameter

DEFF Research Database (Denmark)

Di Chiara, Stefano; Pica, Claudio; Sannino, Francesco

2011-01-01

of flavors, colors and matter representation. We show that S, normalized to the number of flavors, increases as we decrease the number of flavors and gives a direct measure of the anomalous dimension of the mass of the fermions. Our findings support the conjecture presented in [arXiv:1006.0207 [hep...... constitute important constraints on models of dynamical electroweak symmetry breaking and unparticle physics....

Metabolic products of linalool and modulation of GABAA receptors

Science.gov (United States)

Milanos, Sinem; Elsharif, Shaimaa A.; Janzen, Dieter; Buettner, Andrea; Villmann, Carmen

2017-06-01

Terpenoids are major subcomponents in aroma substances which harbor sedative physiological potential. We have demonstrated that various monoterpenoids such as the acyclic linalool enhance GABAergic currents in an allosteric manner in vitro upon overexpression of inhibitory a1b2 GABAA receptors in various expression systems. However, in plants or humans, i.e. following intake via inhalation or ingestion, linalool undergoes metabolic modifications including oxygenation and acetylation, which may affect the modulatory efficacy of the generated linalool derivatives. Here, we analyzed the modulatory potential of linalool derivatives at a1b2g2 GABAA receptors upon transient overexpression. Following receptor expression control, electrophysiological recordings in a whole cell configuration were used to determine the chloride influx upon co-application of GABA EC5-10 together with the modulatory substance. Our results show that only oxygenated linalool metabolites at carbon 8 positively affect GABAergic currents whereas derivatives hydroxylated or carboxylated at carbon 8 were rather ineffective. Acetylated linalool derivatives resulted in non-significant changes of GABAergic currents. We can conclude that metabolism of linalool reduces its positive allosteric potential at GABAA receptors compared to the significant potentiation effects of the parent molecule linalool itself.

Metabolic Products of Linalool and Modulation of GABAA Receptors

Directory of Open Access Journals (Sweden)

Sinem Milanos

2017-06-01

Full Text Available Terpenoids are major subcomponents in aroma substances which harbor sedative physiological potential. We have demonstrated that various monoterpenoids such as the acyclic linalool enhance GABAergic currents in an allosteric manner in vitro upon overexpression of inhibitory α1β2 GABAA receptors in various expression systems. However, in plants or humans, i.e., following intake via inhalation or ingestion, linalool undergoes metabolic modifications including oxygenation and acetylation, which may affect the modulatory efficacy of the generated linalool derivatives. Here, we analyzed the modulatory potential of linalool derivatives at α1β2γ2 GABAA receptors upon transient overexpression. Following receptor expression control, electrophysiological recordings in a whole cell configuration were used to determine the chloride influx upon co-application of GABA EC10−30 together with the modulatory substance. Our results show that only oxygenated linalool metabolites at carbon 8 positively affect GABAergic currents whereas derivatives hydroxylated or carboxylated at carbon 8 were rather ineffective. Acetylated linalool derivatives resulted in non-significant changes of GABAergic currents. We can conclude that metabolism of linalool reduces its positive allosteric potential at GABAA receptors compared to the significant potentiation effects of the parent molecule linalool itself.

Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

Directory of Open Access Journals (Sweden)

Baoguo Sun

2010-07-01

Full Text Available Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthiopropyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.

Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.

Science.gov (United States)

Liu, Yuping; Chen, Haitao; Yin, Decai; Sun, Baoguo

2010-07-29

Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.

Rejection thresholds in solid chocolate-flavored compound coating.

Science.gov (United States)

Harwood, Meriel L; Ziegler, Gregory R; Hayes, John E

2012-10-01

Classical detection thresholds do not predict liking, as they focus on the presence or absence of a sensation. Recently however, Prescott and colleagues described a new method, the rejection threshold, where a series of forced choice preference tasks are used to generate a dose-response function to determine hedonically acceptable concentrations. That is, how much is too much? To date, this approach has been used exclusively in liquid foods. Here, we determined group rejection thresholds in solid chocolate-flavored compound coating for bitterness. The influences of self-identified preferences for milk or dark chocolate, as well as eating style (chewers compared to melters) on rejection thresholds were investigated. Stimuli included milk chocolate-flavored compound coating spiked with increasing amounts of sucrose octaacetate, a bitter and generally recognized as safe additive. Paired preference tests (blank compared to spike) were used to determine the proportion of the group that preferred the blank. Across pairs, spiked samples were presented in ascending concentration. We were able to quantify and compare differences between 2 self-identified market segments. The rejection threshold for the dark chocolate preferring group was significantly higher than the milk chocolate preferring group (P= 0.01). Conversely, eating style did not affect group rejection thresholds (P= 0.14), although this may reflect the amount of chocolate given to participants. Additionally, there was no association between chocolate preference and eating style (P= 0.36). Present work supports the contention that this method can be used to examine preferences within specific market segments and potentially individual differences as they relate to ingestive behavior. This work makes use of the rejection threshold method to study market segmentation, extending its use to solid foods. We believe this method has broad applicability to the sensory specialist and product developer by providing a

Jasmonate induction of the monoterpene linalool confers resistance to rice bacterial blight and its biosynthesis is regulated by JAZ protein in rice.

Science.gov (United States)

Taniguchi, Shiduku; Hosokawa-Shinonaga, Yumi; Tamaoki, Daisuke; Yamada, Shoko; Akimitsu, Kazuya; Gomi, Kenji

2014-02-01

Jasmonic acid (JA) is involved in the regulation of host immunity in plants. Recently, we demonstrated that JA signalling has an important role in resistance to rice bacterial blight caused by Xanthomonas oryzae pv. oryzae (Xoo) in rice. Here, we report that many volatile compounds accumulate in response to exogenous application of JA, including the monoterpene linalool. Expression of linalool synthase was up-regulated by JA. Vapour treatment with linalool induced resistance to Xoo, and transgenic rice plants overexpressing linalool synthase were more resistance to Xoo, presumably due to the up-regulation of defence-related genes in the absence of any treatment. JA-induced accumulation of linalool was regulated by OsJAZ8, a rice jasmonate ZIM-domain protein involving the JA signalling pathway at the transcriptional level, suggesting that linalool plays an important role in JA-induced resistance to Xoo in rice. © 2013 John Wiley & Sons Ltd.

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

Science.gov (United States)

Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

2018-05-01

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

Science.gov (United States)

Meng, Xing; Wu, Qun; Wang, Li; Wang, Diqiang; Chen, Liangqiang; Xu, Yan

2015-12-01

Microbial interactions could impact the metabolic behavior of microbes involved in food fermentation, and therefore they are important for improving food quality. This study investigated the effect of Bacillus licheniformis, the dominant bacteria in the fermentation process of Chinese Maotai-flavor liquor, on the metabolic activity of Saccharomyces cerevisiae. Results indicated that S. cerevisiae inhibited the growth of B. licheniformis in all mixed culture systems and final viable cell count was lower than 20 cfu/mL. Although growth of S. cerevisiae was barely influenced by B. licheniformis, its metabolism was changed as initial inoculation ratio varied. The maximum ethanol productions were observed in S. cerevisiae and B. licheniformis at 10(6):10(7) and 10(6):10(8) ratios and have increased by 16.8 % compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 10(6):10(6) showed the highest level of total concentrations of all different kinds of flavor compounds. Correlation analyses showed that 12 flavor compounds, including 4 fatty acids and their 2 corresponding esters, 1 terpene, and 5 aromatic compounds, that could only be produced by S. cerevisiae were significantly correlated with the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems.

Search for compounds contributing to onion-like off-flavor in beer and investigation of the cause of the flavor.

Science.gov (United States)

Noba, Shigekuni; Yako, Nana; Kobayashi, Minoru; Masuda, Susumu; Watanabe, Tetsuya

2017-10-01

Onion-like off-flavor is a highly undesirable property in beer. Although several compounds that impart onion-like odors have been identified, the individual contribution of these compounds to the onion-like off-flavor in beer is not clear. In the present study, we searched for compounds that impart an onion-like odor by gas chromatography (GC)-olfactometry. The analysis of several types of beer revealed that 2-mercapto-3-methyl-1-butanol (2M3MB) and 3-mercapto-3-methyl-1-butanol (3M3MB) were possible causative compounds. Based on the difference threshold values in beer (0.13 ng/mL for 2M3MB and 17.5 ng/mL for 3M3MB) and the quantification values of these compounds in beer samples, only 2M3MB was considered to contribute to the onion-like off-flavor in beer. A further formation factor analysis of 2M3MB revealed that 2M3MB was formed in hopped wort after fermentation, and that the concentration of 2M3MB increased following the hot aeration treatment of wort. These results suggest that preventing the hot aeration of wort is a key factor for reducing 2M3MB levels in beer. In a previous report, 3-methyl-2-buten-1-ol (3MBol) was speculated to be the precursor of 2M3MB and 3M3MB; however, the results of the present quantification analysis and wort addition tests indicate that 3MBol did not contribute to the formation of 2M3MB in the brewing process and that unknown precursors of 2M3MB originated in wort. Identifying the precursor of 2M3MB may facilitate elucidation of the mechanism of 2M3MB formation. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

Science.gov (United States)

Cho, In Hee; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Young-Suk

2006-08-23

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

Science.gov (United States)

Dan, Tong; Wang, Dan; Wu, Shimei; Jin, Rulin; Ren, Weiyi; Sun, Tiansong

2017-09-29

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000) of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Directory of Open Access Journals (Sweden)

Tong Dan

2017-09-01

Full Text Available Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000 of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

Science.gov (United States)

Drake, M A; Miracle, R E; McMahon, D J

2010-11-01

A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

Science.gov (United States)

Fan, Yan; Yin, Li'ang; Xue, Yong; Li, Zhaojie; Hou, Hu; Xue, Changhu

2017-04-01

Shrimp paste is a type of condiments with high nutritional value. However, the flavors of shrimp paste, particularly the non-uniformity flavors, have limited its application in food processing. In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes, five kinds of typical commercial products were evaluated in this study. The differences in the volatile composition of the five products were investigated. Solid phase micro-extraction method was employed to extract the volatile compounds. GC-MS and electronic nose were applied to identify the compounds, and the data were analyzed using principal component analysis (PCA). A total of 62 volatile compounds were identified, including 8 alcohols, 7 aldehydes, 3 ketones, 7 ethers, 7 acids, 3 esters, 6 hydrocarbons, 12 pyrazines, 2 phenols, and 7 other compounds. The typical volatile compounds contributing to the flavor of shrimp paste were found as follows: dimethyl disulfide, dimethyl tetrasulfide, dimethyl trisulfide, 2, 3, 5-trimethyl-6-ethyl pyrazine, ethyl-2, 5-dimethyl-pyrazine, phenol and indole. Propanoic acid, butanoic acid, furans, and 2-hydroxy-3-pentanone caused unpleasant odors, such as pungent and rancid odors. Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species. These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for sensory research and product development.

Microbial Cell Factories for the Production of Terpenoid Flavor and Fragrance Compounds.

Science.gov (United States)

Schempp, Florence M; Drummond, Laura; Buchhaupt, Markus; Schrader, Jens

2018-03-14

Terpenoid flavor and fragrance compounds are of high interest to the aroma industry. Microbial production offers an alternative sustainable access to the desired terpenoids independent of natural sources. Genetically engineered microorganisms can be used to synthesize terpenoids from cheap and renewable resources. Due to its modular architecture, terpenoid biosynthesis is especially well suited for the microbial cell factory concept: a platform host engineered for a high flux toward the central C 5 prenyl diphosphate precursors enables the production of a broad range of target terpenoids just by varying the pathway modules converting the C 5 intermediates to the product of interest. In this review typical terpenoid flavor and fragrance compounds marketed or under development by biotech and aroma companies are given, and the specificities of the aroma market are discussed. The main part of this work focuses on key strategies and recent advances to engineer microbes to become efficient terpenoid producers.

(S3)3 theories of flavor

International Nuclear Information System (INIS)

Carone, C.D.

1996-07-01

The author presents a supersymmetric theory of flavor based on the discrete flavor group (S 3 ) 3 . The model can account for the masses and mixing angles of the standard model, while maintaining sufficient sfermion degeneracy to evade the supersymmetric flavor problem. The author demonstrates that the model has a viable phenomenology and makes one very striking prediction: the nucleon decays predominantly to Kl where l is a first generation lepton. He shows that the modes n → K 0 bar ν e , p → K + bar ν e , and p → K 0 e + occur at comparable rates, and could well be discovered simultaneously at the SuperKamiokande experiment

Linalool Induces Cell Cycle Arrest and Apoptosis in Leukemia Cells and Cervical Cancer Cells through CDKIs

Directory of Open Access Journals (Sweden)

Mei-Yin Chang

2015-11-01

Full Text Available Plantaginaceae, a popular traditional Chinese medicine, has long been used for treating various diseases from common cold to cancer. Linalool is one of the biologically active compounds that can be isolated from Plantaginaceae. Most of the commonly used cytotoxic anticancer drugs have been shown to induce apoptosis in susceptible tumor cells. However, the signaling pathway for apoptosis remains undefined. In this study, the cytotoxic effect of linalool on human cancer cell lines was investigated. Water-soluble tetrazolium salts (WST-1 based colorimetric cellular cytotoxicity assay, was used to test the cytotoxic ability of linalool against U937 and HeLa cells, and flow cytometry (FCM and genechip analysis were used to investigate the possible mechanism of apoptosis. These results demonstrated that linalool exhibited a good cytotoxic effect on U937 and HeLa cells, with the IC50 value of 2.59 and 11.02 μM, respectively, compared with 5-FU with values of 4.86 and 12.31 μM, respectively. After treating U937 cells with linalool for 6 h, we found an increased sub-G1 peak and a dose-dependent phenomenon, whereby these cells were arrested at the G0/G1 phase. Furthermore, by using genechip analysis, we observed that linalool can promote p53, p21, p27, p16, and p18 gene expression. Therefore, this study verified that linalool can arrest the cell cycle of U937 cells at the G0/G1 phase and can arrest the cell cycle of HeLa cells at the G2/M phase. Its mechanism facilitates the expression of the cyclin-dependent kinases inhibitors (CDKIs p53, p21, p27, p16, and p18, as well as the non-expression of cyclin-dependent kinases (CDKs activity.

A New High-Performance Liquid Chromatographic Method for the Determination and Distribution of Linalool in Michelia alba

Directory of Open Access Journals (Sweden)

Hua-Bin Li

2010-07-01

Full Text Available A new high-performance liquid chromatographic method with photodiode array detection was established for the determination of linalool in the plant Michelia alba. Linalool was extracted from the plant sample with the aid of ultrasound, and was analyzed on a Waters RP C18 column (4.6 × 150 mm, 5 μm using an acetonitrile and water (55:45, v/v mobile phase at a flow rate of 1.0 mL/min. The column temperature was set at 25 ºC, and the detection wavelength was 210 nm. The linear range of the method was 5–200 μg/mL with a correlation coefficient of 0.9975. The recovery was 92–112%, and the relative standard deviation was 1.85% (n = 9. The present method has been used to study the distribution of linalool in the plant Michelia alba. The plant samples include flowers, leaves and tender twigs. Furthermore, leaves included samples in their tender, grown-up and fallen phases, and flowers included samples in their juvenile, middle and whitening phases. The concentrations of linalool in different parts of the plant were 0.21–0.65%, 1.63–4.89% and 0.43% for leaves, flowers and tender twigs, respectively. The results showed that all the plant materials contained relative high concentration of linalool, and juvenile phase flowers contained the highest concentration of linalool. Notably, the fallen leaves also contained high concentrations of linalool, which could be a potential resource of this compound. The results obtained are very helpful for the potential full utilization of this plant.

Neurotoxic Effects of Linalool and β-Pinene on Tribolium castaneum Herbst

Directory of Open Access Journals (Sweden)

Nerlis Pajaro-Castro

2017-11-01

Full Text Available Effective, ethical pest control requires the use of chemicals that are highly specific, safe, and ecofriendly. Linalool and β-pinene occur naturally as major constituents of the essential oils of many plant species distributed throughout the world, and thus meet these requirements. These monoterpenes were tested as repellents against Tribolium castaneum, using the area preference method, after four hours of exposure and the effect transcriptional of genes associated with neurotransmission. Changes in gene expression of acetylcholinesterase (Ace1, GABA-gated anion channel splice variant 3a6a (Rdl, GABA-gated ion channel (Grd, glutamate-gated chloride channel (Glucl, and histamine-gated chloride channel 2 (Hiscl2 were assessed and the interaction with proteins important for the insect using in silico methods was also studied. For linalool and β-pinene, the repellent concentration 50 (RC50 values were 0.11 µL/cm2 and 0.03 µL/cm2, respectively. Both compounds induced overexpression of Hiscl2 gen in adult insects, and β-pinene also promoted the overexpression of Grd and the Ace1 gene. However, β-pinene and linalool had little potential to dock on computer-generated models for GABA-gated ion channel LCCH3, nicotinic acetylcholine receptor subunits alpha1 and alpha2, and putative octopamine/tyramine receptor proteins from T. castaneum as their respective binding affinities were marginal, and therefore the repellent action probably involved mechanisms other than direct interaction with these targets. Results indicated that β-pinene was more potent than linalool in inducing insect repellency, and also had a greater capacity to generate changes in the expression of genes involved in neuronal transmission.

Air-oxidized linalool-a frequent cause of fragrance contact allergy

DEFF Research Database (Denmark)

Bråred Christensson, Johanna; Andersen, Klaus Ejner; Bruze, Magnus

2012-01-01

patch test reactions in 2500 dermatitis patients. Objectives. To investigate whether oxidized linalool 6%, with a stable concentration of the main haptens, the linalool hydroperoxides (Lin-OOHs) in pet., could be a useful tool for the detection of contact allergy in an international setting. Methods....... Oxidized linalool 6.0% (Lin-OOHs 1%) pet. was tested in 2900 consecutive dermatitis patients in Denmark, the United Kingdom, Singapore, Spain, Sweden, and Australia. Results. Overall, 6.9% (range 3-13%) of the patients showed positive patch test reactions to oxidized linalool. Doubtful reactions were found...

Anticancer Activity of Linalool Terpenoid: Apoptosis Induction and ...

African Journals Online (AJOL)

Anticancer Activity of Linalool Terpenoid: Apoptosis Induction and Cell Cycle Arrest in ... of linalool on cell morphology and apoptotic body formation in DU145 cells ... It was observed that 4.36, 11.54, 21.88 and 15.54 % of the cells underwent ...

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Directory of Open Access Journals (Sweden)

Hongbin Lin

2018-05-01

Full Text Available Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC. Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln, glutamic acid (Glu, aspartic acid (Asp and asparagines (Asn were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.

Science.gov (United States)

Lin, Hongbin; Yu, Xiaoyu; Fang, Jiaxing; Lu, Yunhao; Liu, Ping; Xing, Yage; Wang, Qin; Che, Zhenming; He, Qiang

2018-05-29

Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.

Gene Coexpression Analysis Reveals Complex Metabolism of the Monoterpene Alcohol Linalool in Arabidopsis Flowers[W][OPEN

Science.gov (United States)

Ginglinger, Jean-François; Boachon, Benoit; Höfer, René; Paetz, Christian; Köllner, Tobias G.; Miesch, Laurence; Lugan, Raphael; Baltenweck, Raymonde; Mutterer, Jérôme; Ullmann, Pascaline; Beran, Franziska; Claudel, Patricia; Verstappen, Francel; Fischer, Marc J.C.; Karst, Francis; Bouwmeester, Harro; Miesch, Michel; Schneider, Bernd; Gershenzon, Jonathan; Ehlting, Jürgen; Werck-Reichhart, Danièle

2013-01-01

The cytochrome P450 family encompasses the largest family of enzymes in plant metabolism, and the functions of many of its members in Arabidopsis thaliana are still unknown. Gene coexpression analysis pointed to two P450s that were coexpressed with two monoterpene synthases in flowers and were thus predicted to be involved in monoterpenoid metabolism. We show that all four selected genes, the two terpene synthases (TPS10 and TPS14) and the two cytochrome P450s (CYP71B31 and CYP76C3), are simultaneously expressed at anthesis, mainly in upper anther filaments and in petals. Upon transient expression in Nicotiana benthamiana, the TPS enzymes colocalize in vesicular structures associated with the plastid surface, whereas the P450 proteins were detected in the endoplasmic reticulum. Whether they were expressed in Saccharomyces cerevisiae or in N. benthamiana, the TPS enzymes formed two different enantiomers of linalool: (−)-(R)-linalool for TPS10 and (+)-(S)-linalool for TPS14. Both P450 enzymes metabolize the two linalool enantiomers to form different but overlapping sets of hydroxylated or epoxidized products. These oxygenated products are not emitted into the floral headspace, but accumulate in floral tissues as further converted or conjugated metabolites. This work reveals complex linalool metabolism in Arabidopsis flowers, the ecological role of which remains to be determined. PMID:24285789

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Science.gov (United States)

Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2015-07-01

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

Democratic (s)fermions and lepton flavor violation

Science.gov (United States)

Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

2003-09-01

The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kähler potential obeys the underlying S3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kähler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale.

Democratic (s)fermions and lepton flavor violation

International Nuclear Information System (INIS)

Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

2003-01-01

The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kaehler potential obeys the underlying S 3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kaehler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation.

Science.gov (United States)

Andrés-Iglesias, Cristina; García-Serna, Juan; Montero, Olimpio; Blanco, Carlos A

2015-10-01

The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102mbar at 50°C and 200mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer. Copyright © 2015 Elsevier Ltd. All rights reserved.

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS

DEFF Research Database (Denmark)

Hansen, Anne-Mette Sølvbjerg; Frandsen, Henrik Lauritz; Fromberg, Arvid

2015-01-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers the naturalness of a raspberry...... flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. 27 food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry...... distribution of the R and S isomer. Two products were labelled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products labelled to contain both raspberry juice and flavor showed...

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis.

Science.gov (United States)

Steinhaus, Martin

2015-04-29

Curry leaves are a popular seasoning herb with a pronounced sulfury and burnt odor, the molecular background of which was yet unclear. Application of an aroma extract dilution analysis to the volatile fraction of curry leaves isolated by solvent extraction and solvent-assisted flavor evaporation afforded 23 odor-active compounds with flavor dilution (FD) factors ranging from 1 to 8192. On the basis of the comparison of their retention indices, mass spectra, and odor properties with data of reference compounds, the structures of 22 odorants could be assigned, 15 of which had not been reported in curry leaves before. Odorants with high FD factors included 1-phenylethanethiol (FD factor 8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E,6Z)-nona-2,6-dienal (32). The unique sulfury and burnt odor exhibited by 1-phenylethanethiol in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma.

‘Norine’, a cinnamon-linalool hybrid cultivar of basil

Directory of Open Access Journals (Sweden)

Arie Fitzgerald Blank

2015-12-01

Full Text Available 'Norine’ is a hybrid cultivar of basil, adapted to the Northeastern Brazil, which is derived from the cultivars ‘Cinnamon’ and ‘Maria Bonita’. It has essential oil content of 2.91% and yield of 2.37 mL plant-1. The main chemical compounds of the essential oil are (E-methyl cinnamate (41.93 % and linalool (34.92 %. ‘Norine’ is characterized by presenting upright growth habit, rounded crown, mean height of 55 cm, mean crown diameter of 59 cm, mean leaf length of 8.4 cm, and mean leaf width of 4.5 cm.

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

Science.gov (United States)

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of inhaled Linalool in anxiety, social interaction and aggressive behavior in mice.

Science.gov (United States)

Linck, V M; da Silva, A L; Figueiró, M; Caramão, E B; Moreno, P R H; Elisabetsky, E

2010-07-01

Aromatherapy uses essential oils (EOs) for several medical purposes, including relaxation. The association between the use of aromas and a decrease in anxiety could be a valuable instrument in managing anxiety in an ever increasing anxiogenic daily life style. Linalool is a monoterpene commonly found as the major volatile component of EOs in several aromatic plant species. Adding to previously reported sedative effects of inhaled linalool, the aim of this study was to investigate the effects of inhaled linalool on anxiety, aggressiveness and social interaction in mice. Additionally, we investigated the effects of inhaled linalool on the acquisition phase of a step-down memory task in mice. Inhaled linalool showed anxiolytic properties in the light/dark test, increased social interaction and decreased aggressive behavior; impaired memory was only seen the higher dose of linalool. These results strengthen the suggestion that inhaling linalool rich essential oils can be useful as a mean to attain relaxation and counteract anxiety. (c) 2009 Elsevier GmbH. All rights reserved.

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Science.gov (United States)

Aliani, Michel; Farmer, Linda J

2005-08-10

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.

The effect of vitamin concentrates on the flavor of pasteurized fluid milk.

Science.gov (United States)

Yeh, E B; Schiano, A N; Jo, Y; Barbano, D M; Drake, M A

2017-06-01

Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to

Contact Allergy to Hydroperoxides of Linalool and D-Limonene in a US Population.

Science.gov (United States)

Nath, Neel Som; Liu, Beiyu; Green, Cynthia; Atwater, Amber Reck

Linalool and D-limonene are common fragrance ingredients that readily oxidize on exposure to air. The resulting hydroperoxides of linalool and D-limonene have been shown to have high frequencies of positive patch test reactions in several European and international studies. The aim of the study was to investigate the prevalence of contact allergy to the hydroperoxides of linalool and D-limonene in a US population. In this retrospective study, 103 patients with suspected fragrance allergy were patch tested to linalool 10% petrolatum (pet), hydroperoxides of linalool 1% pet, D-limonene 10% pet, and/or the hydroperoxides of D-limonene 0.3% pet between July 9, 2014, and October 25, 2016. In this study, the frequency of positive patch test reactions to the hydroperoxides of linalool is 20% (19/96), and the frequency of positive reactions to the hydroperoxides of D-limonene is 8% (7/90). These high frequencies suggest that patch testing to the hydroperoxides of linalool and limonene should be performed in all patients with suspected fragrance allergy.

Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

Directory of Open Access Journals (Sweden)

Wei Guan

2012-03-01

Full Text Available The organic volatile flavor compounds in fermented stinky tofu (FST were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven alcohols, five alkenes, four sulfides, three heterocycles, three carboxylic acids, three ketones, two aldehydes, one phenol, one amine and one ether. These compounds were determined by MS, and conformed by comparison of the retention times of the separated constituents with those of authentic samples and by comparison of retention indexes (RIs of separated constituents with the RIs reported in the literature. The predominant volatile compound in FST was indole, followed by dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide. In order to find a better extraction time, the extraction times was optimized for each type of SPME fiber; the results show that the best extraction time for Carboxen/PDMS is 60 min, for PDMS/DVB 30 min, for DVB/CAR/PDMS 60 min and for PDMS 75 min. Of the four fibers used in this work, Carboxen/PDMS is found to be the most suitable to extract the organic volatile flavor compounds in fermented stinky tofu.

More lessons from linalool: insights gained from a ubiquitous floral volatile.

Science.gov (United States)

Raguso, Robert A

2016-08-01

Linalool (3,7-dimethyl-1,6-octadien-3-ol) is a common floral volatile with two distinct enantiomers and related metabolites involved in the full spectrum of plant-pollinator interactions. Recent studies reveal a complex interplay between pollinator attraction and plant defense mediated by linalool and its derivatives, from the smallest (Arabidopsis, Mitella) to the largest (Datura) flowers studied. Accordingly, fig wasps, fungus gnats and moths of all sizes show remarkable electrophysiological, neural and behavioral sensitivity to different enantiomers and quantitative ratios of linalool in floral bouquets. The diverse functions of linalool, ranging from toxin to long distance pollinator attractant are discussed in the broader context of floral volatile ecology and evolution. Copyright © 2016 Elsevier Ltd. All rights reserved.

The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke

Directory of Open Access Journals (Sweden)

Jing Y

2014-12-01

Full Text Available The deliveries of 20 added flavor constituents, total particulate matter (TPM, nicotine, ‘tar’ carbon monoxide and water in cigarette mainstream smoke were studied when filter ventilation was 0, 10%, 30%, 50% and 70%, respectively. The flavor substance test was done by addition of standard samples. The flavor constituents in cigarette smoke condensate were separated by simultaneous distillation-extraction (SDE and capillary gas chromatography (GC. The flavor constituents were identified and determined quantitatively by gas chromatography-mass spectrometry (GC-MS and GC. The flavors studied were methylpyrazine, furaldehyde, 5-methylfuraldehyde, benzaldehyde, 6-methyl-5-hepten-2-one, trimethylpyrazine, 2-acetylpyridine, phenylacetaldehyde, acetophenone, linalool, b-phenylethyl alcohol, isophorone, oxoisophorone, benzyl acetate, menthol, ethyl octanoate, b-damascenone, b-damascone, geranylacetone and b-ionone. The deliveries of TPM, nicotine, ‘tar’ carbon monoxide and water in mainstream smoke were determined according to International Standard methods. It was found that the flavor constituents and routine components in mainstream smoke decreased in different proportions as the filter ventilation increased. Carbon monoxide and ‘tar’ decreased more than nicotine. The flavor constituents with lower boiling points and lower molecular weights decreased more than those with higher boiling points and higher molecular weights. With the increase of filter ventilation, not only is the amount of smoke components reduced and the smoke taste weakened, but also the composition of smoke is modified and the quality of aroma changed slightly. These findings should be considered when developing low-‘tar’ cigarettes through the use of filter ventilation technology.

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

Science.gov (United States)

Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

2017-01-01

Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics

NARCIS (Netherlands)

Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

2016-01-01

Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters. Different raw peanuts were

Identification of flavor compounds and enhancement of flavor characteristics in space foods

Energy Technology Data Exchange (ETDEWEB)

Jo, Cheorun; Yun, Hyejeong; Jung, Samooel; Jung, Yeonkook; Lee, Hyeonjeong [Chungnam National University, Daejeon (Korea, Republic of)

2010-12-15

To minimize the deterioration of sensorial quality of irradiated bulgogi and dakgalbi, the microbial safety and volatiles were examined. The total aerobic bacterial population of dakgalbi was eliminated by 40 kGy of irradiation, But, the lipid oxidation and the contents of volatile basic nitrogen were significantly increased by 40 kGy of irradiation, and off-flavor was significantly higher in irradiated sample. The amount of volatile compounds was increased by irradiation including hexane, heptane, propanal, hexanal, pentanal, and nonanal Totally 7 natural materials and red wine were added into ground beef for manufacturing bulgogi and evaluated the relative radiation sensitivity (RRS) against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. When garlic, onion, or red wine were added into the ground beef with concentrations 1 to 5%, the RRS increased significantly. Also, garlic or onion used as ingredient of dakalbi significantly increased RRS against Escherichia coli, Listeria monocytohenes garlic or red wine were selected to increase of RRS and combined with charcoal packaging to reduce the off-odor of ground beef by irradiation. The combination treatment of garlic or red wine with charcoal packaging reduced the total volatile compounds. Sensory evaluation confirmed that the use of combination treatment of natural materials with charcoal packaging enhance the sensorial quality of ground beef. As the result, it is possible to reduce the required irradiation dose by increasing RRS, which can minimize sensory deterioration of the products. And, charcoal packaging can reduce sensory deterioration

Identification of flavor compounds and enhancement of flavor characteristics in space foods

International Nuclear Information System (INIS)

Jo, Cheorun; Yun, Hyejeong; Jung, Samooel; Jung, Yeonkook; Lee, Hyeonjeong

2010-12-01

To minimize the deterioration of sensorial quality of irradiated bulgogi and dakgalbi, the microbial safety and volatiles were examined. The total aerobic bacterial population of dakgalbi was eliminated by 40 kGy of irradiation, But, the lipid oxidation and the contents of volatile basic nitrogen were significantly increased by 40 kGy of irradiation, and off-flavor was significantly higher in irradiated sample. The amount of volatile compounds was increased by irradiation including hexane, heptane, propanal, hexanal, pentanal, and nonanal Totally 7 natural materials and red wine were added into ground beef for manufacturing bulgogi and evaluated the relative radiation sensitivity (RRS) against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. When garlic, onion, or red wine were added into the ground beef with concentrations 1 to 5%, the RRS increased significantly. Also, garlic or onion used as ingredient of dakalbi significantly increased RRS against Escherichia coli, Listeria monocytohenes garlic or red wine were selected to increase of RRS and combined with charcoal packaging to reduce the off-odor of ground beef by irradiation. The combination treatment of garlic or red wine with charcoal packaging reduced the total volatile compounds. Sensory evaluation confirmed that the use of combination treatment of natural materials with charcoal packaging enhance the sensorial quality of ground beef. As the result, it is possible to reduce the required irradiation dose by increasing RRS, which can minimize sensory deterioration of the products. And, charcoal packaging can reduce sensory deterioration

Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

Directory of Open Access Journals (Sweden)

Xungang Gu

2009-01-01

Full Text Available A simutaneous distillation extraction (SDE combined GC method was constructed for determination of volatile flavor components in Pu-erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB-5 column was used to separate the volatile flavor components in GC, 10 of the components were quantitatively analyzed, and further confirmed by GC-MS. The recovery covered from 66.4%–109%, and repeatability expressed as RSD was in range of 1.44%–12.6%. SDE was most suitable for the extraction of the anlytes by comparing with steam distillation-liquid/liquid extraction and Soxhlet extraction. Commercially available Pu-erh tea samples, including Pu-erh raw tea and ripe tea, were analyzed by the constructed method. the high-volatile components, such as benzyl alcohol, linalool oxide, and linalool, were greatly rich in Pu-erh raw teas, while the contents of 1,2,3-Trimethoxylbenzene and 1,2,4-Trimethoxylbenzene were much high in Pu-erh ripe teas.

Application of HS-SPME and GC-MS to characterization of volatile compounds emitted from Osmanthus flowers.

Science.gov (United States)

Deng, Chunhui; Song, Guoxin; Hu, Yaoming

2004-12-01

Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was developed for characterization of volatile compounds emitted from two varieties Osmanthus flowers of O. fragrans var. latifolius and O. fragrans var. thunbergii. The SPME parameters were studied, the optimum conditions of a 65 microm carbowax/divinylbenzene (CW/DVB), extraction temperature of 22 degrees C and extraction time of 10 min were obtained and applied to extraction of the volatile emissions. Fourteen compounds released from both varieties of Osmanthus flowers were separated and identified by GC-MS, which mainly included alpha-linalool, beta-linalool, trans-linalool oxide, cis-linalool oxide, alpha-lonone, beta-lonone, capraldehyde and decalactone. By comparing their peak areas, we found that the sums of the fourteen compounds from the two Osmanthus flowers were very close, while the relative contents of individual volatile compounds in the two emissions were very different. The relative content of alpha-linalool and beta-linalool in O. fragrans var. latifolius were 39.46% and 0.51%, while in O. fragrans var. thunbergii were 9.53% and 27.71%. Due to their different relative contents, the two varieties of flower have different fragrances.

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[Gamma irradiation; Fermented anchovy; Color; Flavor compounds; Electronic nose; Sensory evaluation

Energy Technology Data Exchange (ETDEWEB)

Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo E-mail: mwbyun@kaeri.re.kr

2004-02-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell.

Allergy to oxidized limonene and linalool is frequent in the U.K.

Science.gov (United States)

Audrain, H; Kenward, C; Lovell, C R; Green, C; Ormerod, A D; Sansom, J; Chowdhury, M M U; Cooper, S M; Johnston, G A; Wilkinson, M; King, C; Stone, N; Horne, H L; Holden, C R; Wakelin, S; Buckley, D A

2014-08-01

The oxidized forms of the fragrance terpenes limonene and linalool are known to cause allergic contact dermatitis. Significant rates of contact allergy to these fragrances have been reported in European studies and in a recent worldwide study. Patch testing to oxidized terpenes is not routinely carried out either in the U.K. or in other centres internationally. To investigate the prevalence of contact allergy to oxidized limonene and linalool in the U.K. Between 1 August 2011 and 31 December 2012, 4731 consecutive patients in 13 U.K. dermatology departments were tested for hydroperoxides of limonene 0·3% pet., hydroperoxides of linalool 1·0% pet., stabilized limonene 10·0% pet. and stabilized linalool 10·0% pet. Doubtful (?+) and equivocal (±) reactions were grouped together as irritant reactions. Two hundred and thirty-seven patients (5·0%) had a positive patch test reaction to hydroperoxides of limonene 0·3% pet. and 281 (5·9%) to hydroperoxides of linalool 1·0% pet. Irritant reactions to one or both oxidized terpenes were found in 242 patients (7·3%). Eleven patients (0·2%) had a positive patch test reaction to the stabilized terpenes alone. This large, multicentre U.K. audit shows a significant rate of allergy to the hydroperoxides of limonene and linalool plus a high rate of irritant reactions. Testing to the oxidized forms alone captures the majority (97·0%; 411 of 422) of positive reactions; testing to nonoxidized terpenes appears to be less useful. We recommend that the hydroperoxides of limonene and linalool be added to an extended baseline patch test series. © 2014 British Association of Dermatologists.

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS.

Science.gov (United States)

Hansen, Anne-Mette S; Frandsen, Henrik L; Fromberg, Arvid

2016-05-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty-seven food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R-(E)-α-ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.

The preliminary study on peculiar flavor from irradiated dried duck

International Nuclear Information System (INIS)

Li Zongju; Chen Zongdao; Xu Denyi

1992-01-01

Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromatography analysis shows that two new volatile carbonyl compounds (R f =0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

Directory of Open Access Journals (Sweden)

Alphus D. Wilson

2013-11-01

Full Text Available The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA and a Quality Factor value (QF > 7.9 indicating a significant difference at (P < 0.05. The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90% and with relatively low rates (≤5% of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed.

Use of cyclodextrins as a cosmetic delivery system for fragrance materials: linalool and benzyl acetate.

Science.gov (United States)

Numanoğlu, Ulya; Sen, Tangül; Tarimci, Nilüfer; Kartal, Murat; Koo, Otilia M Y; Onyüksel, Hayat

2007-10-19

The aim of this study was to increase the stability and water solubility of fragrance materials, to provide controlled release of these compounds, and to convert these substances from liquid to powder form by preparing their inclusion complexes with cyclodextrins (CDs). For this purpose, linalool and benzyl acetate were chosen as the fragrance materials. The use of beta-cyclodextrin (beta CD) and 2-hydroxypropyl-beta-cyclodextrin (2-HP beta CD) for increasing the solubility of these 2 fragrance materials was studied. Linalool and benzyl acetate gave a B-type diagram with beta CD, whereas they gave an A(L)-type diagram with 2-HP beta CD. Therefore, complexes of fragrance materials with 2-HP beta CD at 1:1 and 1:2 molar ratios (guest:host) were prepared. The formation of inclusion complexes was confirmed using proton nuclear magnetic resonance ((1)H-NMR) spectroscopy and circular dichroism spectroscopy. The results of the solubility studies showed that preparing the inclusion complex with 2-HP beta CD at a 1:1 molar ratio increased the solubility of linalool 5.9-fold and that of benzyl acetate 4.2-fold, whereas the complexes at a 1:2 molar ratio increased the solubility 6.4- and 4.5-fold for linalool and benzyl acetate, respectively. The stability and in vitro release studies were performed on the gel formulations prepared using uncomplexed fragrance materials or inclusion complexes of fragrance materials at a 1:1 molar ratio. It was observed that the volatility of both fragrance materials was decreased by preparing the inclusion complexes with 2-HP beta CD. Also, in vitro release data indicated that controlled release of fragrances could be possible if inclusion complexes were prepared.

The preliminary study on peculiar flavor from irradiated dried duck

Energy Technology Data Exchange (ETDEWEB)

Zongju, Li; Zongdao, Chen; Denyi, Xu [Southwest Agricultural Univ., Chongqing, SC (China)

1992-11-01

Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromatography analysis shows that two new volatile carbonyl compounds (R[sub f] =0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck.

Oxidized limonene and oxidized linalool - Concomitant contact allergy to common fragrance terpenes

DEFF Research Database (Denmark)

Bråred Christensson, Johanna; Karlberg, Ann Therese; Andersen, Klaus E.

2016-01-01

Summary Background Limonene and linalool are common fragrance terpenes. Both oxidized R-limonene and oxidized linalool have recently been patch tested in an international setting, showing contact allergy in 5.2% and 6.9% of dermatitis patients, respectively. Objective To investigate concomitant r...

Neutrino masses, mixings, and FCNC’s in an S3 flavor symmetric extension of the standard model

International Nuclear Information System (INIS)

Mondragón, A.; Mondragón, M.; Peinado, E.

2011-01-01

By introducing threeHiggs fields that are SU(2) doublets and a flavor permutational symmetry, S 3 , in the theory, we extend the concepts of flavor and generations to the Higgs sector and formulate a Minimal S 3 -Invariant Extension of the Standard Model. The mass matrices of the neutrinos and charged leptons are re-parameterized in terms of their eigenvalues, then the neutrino mixing matrix, V PMNS , is computed and exact, explicit analytical expressions for the neutrino mixing angles as functions of the masses of neutrinos and charged leptons are obtained in excellent agreement with the latest experimental data. We also compute the branching ratios of some selected flavor-changing neutral current (FCNC) processes, as well as the contribution of the exchange of neutral flavor-changing scalars to the anomaly of the magnetic moment of the muon, as functions of the masses of charged leptons and the neutral Higgs bosons. We find that the S 3 × Z 2 flavor symmetry and the strong mass hierarchy of the charged leptons strongly suppress the FCNC processes in the leptonic sector, well below the present experimental bounds by many orders of magnitude. The contribution of FCNC’s to the anomaly of the muon’s magnetic moment is small, but not negligible.

FlavorDB: a database of flavor molecules.

Science.gov (United States)

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; Nk, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi; Bagler, Ganesh

2018-01-04

Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

Science.gov (United States)

Wilson, Alphus D.; Oberle, Charisse S.; Oberle, Daniel F.

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P 90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed. PMID:24287526

Selection of new clones of linalool chemotype from genetic recombination in Lippia alba

Directory of Open Access Journals (Sweden)

Elcio Rodrigo Rufino

2012-01-01

Full Text Available The aromatic and medicinal species Lippia alba is vigorous and rugged native to the South America (Atlantic Rainforest. Because it is an allogamous and self-incompatible species, natural populations have high morphological and chemical variability. This work had as objective to conduct a preliminary screening to identify new promising clones from a novel (recombinant base population of Lippia alba with regard to its agronomic and phytochemical traits, using the linalool oil or chemotype as model. The two superior linalool clones, obtained by collection, were used as controls. Traits evaluated included: dry mass of leaves (DML, oil yield percentage (EOY%, oil production per plant (OP, and linalool percentage (LN%. Forty linalool chemotype clones were evaluated in three experiments, in a random block design with four replicates and four cuttings (clones per plot. Besides means comparisons, multivariate analysis was used in order to aid in the preliminary selection of clones. There were positive correlations from moderate to strong for DML vs. EOY%, OP vs. EOY% and DML vs. OP. Linalool clones superior or similar to both controls were identified for the DML, EOY%, OP, and LN% traits (univariate analyses, aimed at further validating experimentation. Five distinct groups were defined in the cluster analysis (UPGMA, each containing subgroups as well.

A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.

Directory of Open Access Journals (Sweden)

Boursiquot Jean-Michel

2010-11-01

Full Text Available Abstract Background The sweet, floral flavor typical of Muscat varieties (Muscats, due to high levels of monoterpenoids (geraniol, linalool and nerol, is highly distinct and has been greatly appreciated both in table grapes and in wine since ancient times. Muscat flavor determination in grape (Vitis vinifera L. has up to now been studied by evaluating monoterpenoid levels through QTL analysis. These studies have revealed co-localization of 1-deoxy-D-xylulose 5-phosphate synthase (VvDXS with the major QTL positioned on chromosome 5. Results We resequenced VvDXS in an ad hoc association population of 148 grape varieties, which included muscat-flavored, aromatic and neutral accessions as well as muscat-like aromatic mutants and non-aromatic offsprings of Muscats. Gene nucleotide diversity and intragenic linkage disequilibrium (LD were evaluated. Structured association analysis revealed three SNPs in moderate LD to be significantly associated with muscat-flavored varieties. We identified a putative causal SNP responsible for a predicted non-neutral substitution and we discuss its possible implications for flavor metabolism. Network analysis revealed a major star-shaped cluster of reconstructed haplotypes unique to muscat-flavored varieties. Moreover, muscat-like aromatic mutants displayed unique non-synonymous mutations near the mutated site of Muscat genotypes. Conclusions This study is a crucial step forward in understanding the genetic regulation of muscat flavor in grapevine and it also sheds light on the domestication history of Muscats. VvDXS appears to be a possible human-selected locus in grapevine domestication and post-domestication. The putative causal SNP identified in Muscat varieties as well as the unique mutations identifying the muscat-like aromatic mutants under study may be immediately applied in marker-assisted breeding programs aimed at enhancing fragrance and aroma complexity respectively in table grape and wine cultivars.

Fermion masses and flavor mixings in a model with S4 flavor symmetry

International Nuclear Information System (INIS)

Ding Guijun

2010-01-01

We present a supersymmetric model of quark and lepton based on S 4 xZ 3 xZ 4 flavor symmetry. The S 4 symmetry is broken down to Klein four and Z 3 subgroups in the neutrino and the charged lepton sectors, respectively. Tri-Bimaximal mixing and the charged lepton mass hierarchies are reproduced simultaneously at leading order. Moreover, a realistic pattern of quark masses and mixing angles is generated with the exception of the mixing angle between the first two generations, which requires a small accidental enhancement. It is remarkable that the mass hierarchies are controlled by the spontaneous breaking of flavor symmetry in our model. The next to leading order contributions are studied, all the fermion masses and mixing angles receive corrections of relative order λ c 2 with respect to the leading order results. The phenomenological consequences of the model are analyzed, the neutrino mass spectrum can be normal hierarchy or inverted hierarchy, and the combined measurement of the 0ν2β decay effective mass m ββ and the lightest neutrino mass can distinguish the normal hierarchy from the inverted hierarchy.

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).

Science.gov (United States)

Barba, Carmen; Beno, Noelle; Guichard, Elisabeth; Thomas-Danguin, Thierry

2018-08-15

Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context using Olfactoscan and for their odor-induced sweet taste enhancement in sucrose solution and sugar-reduced fruit juice through sensory tests. Sweetness of the fruit juice odor was significantly enhanced by methyl 2-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate and linalool; sweet perception was significantly enhanced in 7% sucrose solution by ethyl 2-methylbutanoate, furaneol and γ-decalactone, and in 32% sugar-reduced fruit juice by ethyl 2-methylbutanoate. GC/O-AT analysis is a novel, efficient approach to select odorants associated with a given taste. The further screening of taste-associated odorants by Olfactoscan helps to identify the most efficient odorants to enhance a target taste perception and may be used to find new ways to modulate taste perception in foods and beverages. Copyright © 2018 Elsevier Ltd. All rights reserved.

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

Science.gov (United States)

Park, Curtis W; Drake, MaryAnne

2017-07-01

Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials.

Science.gov (United States)

Leelaphiwat, Pattarin; Auras, Rafael A; Burgess, Gary J; Harte, Janice B; Chonhenchob, Vanee

2018-03-01

Aroma permeation through packaging material is an important factor when designing a package for food products. The masses of aroma compounds permeating through films over time were measured at 25 °C using a quasi-isostatic system. A model was proposed for estimating the permeability coefficients (P) of key aroma compounds present in fresh herbs (i.e. eucalyptol, estragole, linalool and citral) through major plastic films used by the food industry [i.e. low-density polyethylene (LDPE), polypropylene (PP), nylon (Nylon), polyethylene terephthalate (PET), metalised-polyethylene terephthalate (MPET) and poly(lactic acid) (PLA)]. Solubility coefficients (S) were estimated from the amount of aroma compound sorbed in the films. Diffusion coefficients (D) were estimated following from the relation P = D*S. P and D for all four aroma compounds were highest in LDPE, except for eucalyptol, which P was slightly higher in PLA. The solubility coefficients and contact angles were highest in PLA suggesting the highest affinity of PLA to these aroma compounds. The theoretical solubility parameters were correlated with the solubility coefficients for estragole and citral, but not for eucalyptol and linalool. The preliminary P, D and S of eucalyptol, estragole, linalool and citral through LDPE, PP, Nylon, PET, MPET and PLA can be useful in selecting the proper packaging material for preserving these specific aroma compounds in food products and can potentially be used for estimating the shelf life of food products based on aroma loss. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Beef flavor: a review from chemistry to consumer.

Science.gov (United States)

Kerth, Chris R; Miller, Rhonda K

2015-11-01

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

Anticancer Activity of Linalool Terpenoid: Apoptosis Induction and ...

African Journals Online (AJOL)

Induction and Cell Cycle Arrest in Prostate Cancer Cells. Xiu-Bin Sun1,2, ... Keywords: Prostate cancer, Linalool, Chemotherapy, Cell cycle, Apoptosis, DNA fragmentation, Sub-. G1 phase ..... receptors, regulate expression of various genes.

Flavor S4xZ2 symmetry and neutrino mixing

International Nuclear Information System (INIS)

Zhang He

2007-01-01

We present a model of the lepton masses and flavor mixing based on the discrete group S 4 xZ 2 . In this model, all the charged leptons and neutrinos are assigned to the 3 - b arα representation of S 4 in the Yamanouchi bases. The charged lepton and neutrino masses are mainly determined by the vacuum expectation value structures of the Higgs fields. A nearly tri-bimaximal lepton flavor mixing pattern, which is in agreement with the current experimental results, can be accommodated in our model. The neutrino mass spectrum takes the nearly degenerate pattern, and thus can be well tested in the future precise experiments

Minimal lepton flavor violation implications of the b→s anomalies

Energy Technology Data Exchange (ETDEWEB)

Lee, Chao-Jung; Tandean, Jusak [Department of Physics and Center for Theoretical Sciences, National Taiwan University, Taipei 106, Taiwan (China)

2015-08-25

The latest measurements of rare b→s decays in the LHCb experiment have led to results in tension with the predictions of the standard model (SM), including a tentative indication of the violation of lepton flavor universality. Assuming that this situation will persist because of new physics, we explore some of the potential consequences in the context of the SM extended with the seesaw mechanism involving right-handed neutrinos plus effective dimension-six lepton-quark operators under the framework of minimal flavor violation. We focus on a couple of such operators which can accommodate the LHCb anomalies and conform to the minimal flavor violation hypothesis in both their lepton and quark parts. We examine specifically the lepton-flavor-violating decays B→K{sup (∗)}ℓℓ{sup ′}, B{sub s}→ϕℓℓ{sup ′}, B→(π,ρ)ℓℓ{sup ′}, and B{sub d,s}→ℓℓ{sup ′}, as well as K{sub L}→eμ and K→πeμ, induced by such operators. The estimated branching fractions of some of these decay modes with μτ in the final states are allowed by the pertinent experimental constraints to reach a few times 10{sup −7} if other operators do not yield competitive effects. We also look at the implications for B→K{sup (∗)}νν and K→πνν, finding that their rates can be a few times larger than their SM values. These results are testable in future experiments.

Use of gas chromatography-mass spectrometry-olfactometry and a conventional flask test to identify off-flavor compounds generated from phenylalanine during chlorination of drinking water.

Science.gov (United States)

Matsushita, Taku; Sakuma, Miki; Tazawa, Shiori; Hatase, Taiki; Shirasaki, Nobutaka; Matsui, Yoshihiko

2017-11-15

Off-flavor in drinking water can be caused by transformation products (TPs) generated from organic compounds, such as amino acids, present during chlorination. However, the contributions of many of these TPs to overall off-flavor have not been quantified, mainly because the lack of appropriate chemical standards prevents sensory evaluation by means of a conventional flask test. In the present study, we used gas chromatography-mass spectrometry-olfactometry (GC-MS-O) to identify compounds responsible for the off-flavor generated by chlorination of an aqueous solution of the amino acid phenylalanine, and we propose a sensory evaluation procedure for quantification of the contributions of the identified TPs to the overall off-flavor, regardless of the availability of chemical standards of the TPs. GC-MS-O revealed that two TPs, N-chlorophenylacetaldimine and 2-chloro-2-phenylacetaldehyde, for which chemical standards are not commercially available, were the main components responsible for the off-flavor of the chlorinated solution. By using a sensory evaluation procedure involving a combination of GC-MS-O and a conventional flask test, we quantified the contributions of TPs to the overall off-flavor of the chlorinated solution. Approximately 60% of the off-flavor was attributable to free chlorine (13%), 2-chloro-2-phenylacetaldehyde (13%), trichloramine (12%) phenylacetaldehyde (11%) phenylacetonitrile (8%), and N-chlorophenylacetaldimine (2%). Treatment with powdered activated carbon (PAC) removed the off-flavor. Experiments with chlorination of 15 N-labeled phenylalanine suggested that PAC reductively decomposed trichloramine into N 2 gas and adsorbed all of the other identified TPs. Superfine PAC (median diameter, 0.7 μm) removed the off-flavor more rapidly than normal-size PAC (median diameter, 8.0 μm). Copyright © 2017 Elsevier Ltd. All rights reserved.

Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.

Science.gov (United States)

Apichartsrangkoon, Arunee; Wongfhun, Pronprapa; Gordon, Michael H

2009-01-01

The flavor characteristics of pennywort juices with added sugar treated by ultra-high pressure, pasteurization, and sterilization were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic aroma due to the presence of volatiles including beta-caryophyllene and humulene and alpha-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as alpha-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juice that was not significantly different in the concentration of total volatiles. Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserve all aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a more appropriate technique for retention of its nutritive values than pasteurization and sterilization.

Influence of the temperature on the (liquid + liquid) phase equilibria of (water + 1-propanl + linalool or geraniol)

International Nuclear Information System (INIS)

Wan, Li; Li, Hengde; Huang, Cheng; Feng, Yuqing; Chu, Guoqiang; Zheng, Yuying; Tan, Wei; Qin, Yanlin; Sun, Dalei; Fang, Yanxiong

2017-01-01

Highlights: • Ternary LLEs containing linalool and geraniol are presented. • Distribution ratios of 1-propanol in the mixtures are examined. • Influence of the temperature on the LLE is studied. • The LLE data were correlated using the NRTL and UNIQUAC models. - Abstract: Linalool and geraniol are the primary components of rose oil, palmarosa oil, and citronella oil and many other essential oils, and two important compounds used in the flavour and fragrance, cosmetic or pharmaceutical industries. Phase equilibria (LLE, VLE, solubility, etc.) and related thermodynamic properties of a mixture are essential in the processes design and control of mass transfer process. In this work, experimental (liquid + liquid) equilibria data of the systems (water + 1-propanl + linalool) and (water + 1-propanl + geraniol) are presented. The (liquid + liquid) equilibria of both systems were determined with a tie-line method at T = (283.15, 298.15 and 313.15) K under atmospheric pressure. The well-known Hand, Bachman and Othmer–Tobias equations were used to test the reliability of the experimental values. The influence of the temperature on the (liquid + liquid) phase equilibria of the mixtures, the binodal curves and distribution ratios of 1-propanl are shown and discussed. Moreover, the NRTL and UNIQUAC models were applied to fit the data for both ternary systems. The interaction parameters obtained from both models successfully correlated the equilibrium compositions. Furthermore, the ternary systems could be represented using the binary parameters of the thermodynamic model with a function of temperature.

O(αs2) and O(αs3) heavy flavor contributions to transversity at Q2 >> m2

International Nuclear Information System (INIS)

Bluemlein, Johannes; Klein, Sebastian; Toedtli, Beat

2009-09-01

In deep-inelastic processes the heavy flavor Wilson coefficients factorize for Q 2 >>m 2 into the light flavor Wilson coefficients of the corresponding process and the massive operator matrix elements (OMEs). We calculate the O(α s 2 ) and O(α s 3 ) massive OME for the flavor non-singlet transversity distribution. At O(α s 2 ) the OME is obtained for general values of the Mellin variable N, while at O(α s 3 ) the moments N=1 to 13 are computed. The terms ∝ T F of the 3.loop transversity anomalous dimension are obtained and results in the literature are confirmed. We discuss the relation of these contributions to the Soffer bound for transversity. (orig.)

Authenticity of raspberry flavor in food products using SPME?chiral?GC?MS

OpenAIRE

Hansen, Anne?Mette S.; Frandsen, Henrik L.; Fromberg, Arvid

2015-01-01

Abstract A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)???ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mi...

Distribution of enantiomers of volatile organic compounds in selected fruit distillates.

Science.gov (United States)

Vyviurska, Olga; Zvrškovcová, Helena; Špánik, Ivan

2017-01-01

The enantiomer ratios of chiral volatile organic compounds in fruit distillates were determined by multidimensional gas chromatography using solid-phase microextraction (SPME) as a sample treatment procedure. Linalool and its oxides, limonene, α-terpineol, and nerolidol, were present at the highest concentration levels, while significantly lower amounts of β-citronellol and lactones were found in the studied samples. However, almost all terpenoids mainly occur as a racemic or near-racemic mixture; enantiomer distribution of some chiral organic compounds in fruit distillates correlated to a botanical origin. In particular, a significant enantiomeric excess of (R)-linalool and (S)-α-terpineol was found only for pear brandy, and likewise the dominance (R)-limonene and the second eluted enantiomer of nerolidol for Sorbus domestica and strawberry, respectively. The distribution of γ-lactones stereoisomers was more nonspecific, with a general excess of the R-enantiomer. © 2016 Wiley Periodicals, Inc.

Flavor perception and the risk of malnutrition in patients with Parkinson’s disease

NARCIS (Netherlands)

Roos, Dareia S.; Oranje, Oscar J.M.; Freriksen, Anneleen F.D.; Berendse, Henk W.; Boesveldt, Sanne

2018-01-01

Flavor perception involves both olfactory and gustatory function. In patients with Parkinson’s disease (PD), hyposmia is a frequent finding, as well as an increased risk of malnutrition. We performed a pilot study to investigate the relationship between flavor perception and risk of malnutrition in

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate.

Science.gov (United States)

Arsa, Supeeraya; Theerakulkait, Chockchai

2018-02-19

Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice bran protein concentrate (HRPC) as a flavoring agent and the flavoring which was produced by HRPC has not been investigated. Different drying methods (freeze-drying and spray-drying) and fructose additions were studied for improvement of rice bran protein sensorial aroma characteristics. The most abundant amino acids in liquid HRPC (LH) were glutamic acid, arginine, aspartic acid and leucine. The intensity of desirable aromas, such as cereal-like, nut-like, milk-powder-like, sweet, and cocoa-like aroma, were higher in spray-dried HRPC powder (SHP) than in LH and freeze-dried HRPC. Volatile compounds, such as aldehydes, pyrazines and ketones, were significantly increased in HRPC powders in which fructose was added before spray-drying (SHP-F). Higher amounts of 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, 2,5-dimethylpyrazine, vanillin, 2-acetylpyrrole and maltol were detected in SHP-F. Moreover, these compounds had high odor active values, which accounted for the cocoa-like, sweet, nut-like, and milk-powder-like characteristics of SHP-F. These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

.... Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel...

First O(αs3) heavy flavor contributions to deeply inelastic scattering

International Nuclear Information System (INIS)

Bierenbaum, I.; Bluemlein, J.; Klein, S.

2008-01-01

In the asymptotic limit Q 2 >>m 2 , the heavy flavor Wilson coefficients for deep-inelastic scattering factorize into the massless Wilson coefficients and the universal heavy flavor operator matrix elements resulting from light-cone expansion. In this way, one can calculate all but the power corrections in (m 2 /Q 2 ) k , k>0. The heavy flavor operator matrix elements are known to NLO. We present the last 2-loop result missing in the unpolarized case for the renormalization at 3-loops and first 3-loop results for terms proportional to the color factor T F 2 in Mellin-space. In this calculation, the corresponding parts of the NNLO anomalous dimensions [S.A. Larin, T. van Ritbergen and J.A.M. Vermaseren, Nucl. Phys. B427 (1994) 41; S. Moch, J.A.M. Vermaseren and A. Vogt, Nucl. Phys. B688 (2004) 101; S.A. Larin, P. Nogueira, T. van Ritbergen and J.A.M. Vermaseren, Nucl. Phys. B492 (1997) 338; A. Vogt, S. Moch and J.A.M. Vermaseren, Nucl. Phys. B691 (2004) 129] are obtained as well

Linalool, a Piper aduncum essential oil component, has selective activity against Trypanosoma cruzi trypomastigote forms at 4°C.

Science.gov (United States)

Villamizar, Luz Helena; Cardoso, Maria das Graças; Andrade, Juliana de; Teixeira, Maria Luisa; Soares, Maurilio José

2017-02-01

Recent studies showed that essential oils from different pepper species (Piper spp.) have promising leishmanicidal and trypanocidal activities. In search for natural compounds against Trypanosoma cruzi, different forms of the parasite were incubated for 24 h at 28ºC or 4ºC with Piper aduncum essential oil (PaEO) or its main constituents linalool and nerolidol. PaEO chemical composition was obtained by GC-MS. Drug activity assays were based on cell counting, MTT data or infection index values. The effect of PaEO on the T. cruzi cell cycle and mitochondrial membrane potential was evaluated by flow cytometry. PaEO was effective against cell-derived (IC50/24 h: 2.8 μg/mL) and metacyclic (IC50/24 h: 12.1 μg/mL) trypomastigotes, as well as intracellular amastigotes (IC50/24 h: 9 μg/mL). At 4ºC - the temperature of red blood cells (RBCs) storage in blood banks - cell-derived trypomastigotes were more sensitive to PaEO (IC50/24 h = 3.8 μg/mL) than to gentian violet (IC50/24 h = 24.7 mg/mL). Cytotoxicity assays using Vero cells (37ºC) and RBCs (4ºC) showed that PaEO has increased selectivity for cell-derived trypomastigotes. Flow cytometry analysis showed that PaEO does not affect the cell cycle of T. cruzi epimastigotes, but decreases their mitochondrial membrane potential. GC-MS data identified nerolidol and linalool as major components of PaEO, and linalool had trypanocidal effect (IC50/24 h: 306 ng/mL) at 4ºC. The trypanocidal effect of PaEO is likely due to the presence of linalool, which may represent an interesting candidate for use in the treatment of potentially contaminated RBCs bags at low temperature.

Linalool, a Piper aduncum essential oil component, has selective activity against Trypanosoma cruzi trypomastigote forms at 4°C

Directory of Open Access Journals (Sweden)

Luz Helena Villamizar

Full Text Available BACKGROUND Recent studies showed that essential oils from different pepper species (Piper spp. have promising leishmanicidal and trypanocidal activities. OBJECTIVES In search for natural compounds against Trypanosoma cruzi, different forms of the parasite were incubated for 24 h at 28ºC or 4ºC with Piper aduncum essential oil (PaEO or its main constituents linalool and nerolidol. METHODS PaEO chemical composition was obtained by GC-MS. Drug activity assays were based on cell counting, MTT data or infection index values. The effect of PaEO on the T. cruzi cell cycle and mitochondrial membrane potential was evaluated by flow cytometry. FINDINGS PaEO was effective against cell-derived (IC50/24 h: 2.8 μg/mL and metacyclic (IC50/24 h: 12.1 μg/mL trypomastigotes, as well as intracellular amastigotes (IC50/24 h: 9 μg/mL. At 4ºC - the temperature of red blood cells (RBCs storage in blood banks - cell-derived trypomastigotes were more sensitive to PaEO (IC50/24 h = 3.8 μg/mL than to gentian violet (IC50/24 h = 24.7 mg/mL. Cytotoxicity assays using Vero cells (37ºC and RBCs (4ºC showed that PaEO has increased selectivity for cell-derived trypomastigotes. Flow cytometry analysis showed that PaEO does not affect the cell cycle of T. cruzi epimastigotes, but decreases their mitochondrial membrane potential. GC-MS data identified nerolidol and linalool as major components of PaEO, and linalool had trypanocidal effect (IC50/24 h: 306 ng/mL at 4ºC. MAIN CONCLUSION The trypanocidal effect of PaEO is likely due to the presence of linalool, which may represent an interesting candidate for use in the treatment of potentially contaminated RBCs bags at low temperature.

Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

Directory of Open Access Journals (Sweden)

Maijon Purba

2014-09-01

Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.

Science.gov (United States)

Wu, Qun; Kong, Yu; Xu, Yan

2016-01-15

The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

Influence of different extraction methods on the yield and linalool content of the extracts of Eugenia uniflora L.

Science.gov (United States)

Galhiane, Mário S; Rissato, Sandra R; Chierice, Gilberto O; Almeida, Marcos V; Silva, Letícia C

2006-09-15

This work has been developed using a sylvestral fruit tree, native to the Brazilian forest, the Eugenia uniflora L., one of the Mirtaceae family. The main goal of the analytical study was focused on extraction methods themselves. The method development pointed to the Clevenger extraction as the best yield in relation to SFE and Soxhlet. The SFE method presented a good yield but showed a big amount of components in the final extract, demonstrating low selectivity. The essential oil extracted was analyzed by GC/FID showing a large range of polarity and boiling point compounds, where linalool, a widely used compound, was identified. Furthermore, an analytical solid phase extraction method was used to clean it up and obtain separated classes of compounds that were fractionated and studied by GC/FID and GC/MS.

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

Directory of Open Access Journals (Sweden)

Hoa Van Ba

2012-03-01

Full Text Available The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 μg/g, 60 (15.75 μg/g, 49 (107.61 μg/ml and 50 (7.20 μg/g volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05. Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature. This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage.

Science.gov (United States)

Xu, Jiao; He, Zhiyong; Zeng, Maomao; Li, Bingbing; Qin, Fang; Wang, Linxiang; Wu, Shengfang; Chen, Jie

2017-08-01

The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partition coefficients (K). The release of flavor compounds was restrained in SPI and/or xanthan gum solution. The retention of (Z)-3-hexen-1-ol, limonene and diacetyl significantly changed (pfuraneol) accelerated the release of ester compounds to some extent in different matrices. The above results demonstrated that presence of SPI and xanthan gum could bring about an imbalance in the strawberry flavor. Copyright © 2017 Elsevier Ltd. All rights reserved.

Anti-inflammatory effect of cinnamaldehyde and linalool from the leaf essential oil of Cinnamomum osmophloeum Kanehira in endotoxin-induced mice.

Science.gov (United States)

Lee, Shih-Chieh; Wang, Shih-Yun; Li, Chien-Chun; Liu, Cheng-Tzu

2018-01-01

Cinnamomum osmophloeum Kanehira is a Taiwan native plant that belongs to genus Cinnamomum and is also known as pseudocinnamomum or indigenous cinnamon. Its leaf is traditionally used by local people in cooking and as folk therapy. We previously demonstrated the chemical composition and anti-inflammatory effect of leaf essential oil of Cinnamomum osmophloeum Kanehira of linalool chemotype in streptozotocin-induced diabetic rats and on endotoxin-injected mice. The aim of the present study is to evaluate whether cinnamaldehyde and linalool the active anti-inflammatory compounds in leaf essential oil of Cinnamomum osmophloeum Kanehira. Before the injection of endotoxin, C57BL/6 mice of the experimental groups were administered cinnamaldehyde (0.45 or 0.9 mg/kg body weight) or linalool (2.6 or 5.2 mg/kg body weight), mice of the positive control group were administered the leaf essential oil (13 mg/kg body weight), and mice of the negative group were administered vehicle (corn oil, 4 mL/kg body weight) by gavage every other day for two weeks. All mice received endotoxin (i.p. 10 mg/mL/kg body weight) the next day after the final administration and were killed 12 h after the injection. Normal control mice were pretreated with vehicle followed by the injection with saline. None of the treatment found to affect body weight or food or water intake of mice before the injection of endotoxin. Cinnamaldehyde and linalool were found significantly reversed endotoxin-induced body weight loss and lymphoid organ enlargement compared with vehicle (P essential oil, which was 0.9 mg/kg and 5.2 mg/kg, respectively, showed similar or slightly less inhibitory activity for most of these inflammatory parameters compared with that of the leaf essential oil. Our data confirmed the potential use of leaf essential oil of Cinnamomum osmophloeum Kanehira as an anti-inflammatory natural product and provide evidence for cinnamaldehyde and linalool as two potent agents for prophylactic use

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

Rosen, J.; Marques, J.; Spiegel, L.

1993-09-01

As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. Interest in this field may be provisionally divided into two general classes: Hidden flavor states, i.e. c bar c and b bar b onium states; open flavor states: The D, D s , B, B s , and B c meson systems; and charm and beauty flavored baryons. In this brief note we emphasize that there are many missing states in both categories -- states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to us would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular states. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner bar B decay remains to be seen. We suggest however that the richness of the excited B-system may undermine the efficacy of self-tagging schemes

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

Rosen, J.; Marques, J.; Spiegel, L.

1993-01-01

As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. (I) Hidden flavor states, i.e. c bar c and b bar b onium states. (II) Open flavor states (a) the D, D s , B, B s , and B c meson systems; (b) Charm and beauty flavored baryons. In this brief note the authors emphasize that there are many missing (undiscovered) states in both categories - states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to the authors would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular status. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner B decay remains to be seen. The authors suggest however that the richness of the excited B-system may undetermine the efficacy of self-tagging schemes

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

Science.gov (United States)

Gilbert, Jessica L.; Guthart, Matthew J.; Gezan, Salvador A.; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L.; Colquhoun, Thomas A.; Bartoshuk, Linda M.; Sims, Charles A.; Clark, David G.; Olmstead, James W.

2015-01-01

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Panalysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. PMID:26378911

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

Directory of Open Access Journals (Sweden)

Jessica L Gilbert

Full Text Available Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001 were found with sweetness (R2 = 0.70, texture (R2 = 0.68, and flavor (R2 = 0.63. Sourness had a significantly negative relationship with overall liking (R2 = 0.55. The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001 demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their

Smokeless and flavored tobacco products in the U.S.: 2009 Styles survey results.

Science.gov (United States)

Regan, Annette K; Dube, Shanta R; Arrazola, René

2012-01-01

A number of noncigarette tobacco products, including some novel products, recently have been marketed by the tobacco industry, which raises concerns from tobacco control authorities. This study aimed to assess current popularity of several noncigarette tobacco products in the U.S. In 2009, a total of 10,587 adults completed a consumer mail-in survey (ConsumerStyles). Based on survey results, the weighted percentages of adults who heard and tried snus, dissolvable tobacco products, flavored little cigars, and flavored cigarettes were computed in 2010. A subset of this sample (n=4556) completed the HealthStyles survey, which included items about health perceptions of these products and use in the past 30 days. The percentage of U.S. adults in the sample who were aware of these products ranged from 10.4% (dissolvable tobacco) to 44.6% (flavored little cigars). One third of adults who had heard of flavored little cigars tried them and 10.1% had used them in the past 30 days; among those who had heard of them, 27.4% tried flavored cigarettes and 12.6% tried snus. In general, young adults, men, and smokers were most likely to have heard of each product. At least one third of adults were uncertain if these products were as harmful as cigarettes (range=37.3% [snus] to 50.3% [dissolvable tobacco]). The awareness of these tobacco products in this sample varied. Groups with a higher prevalence of smoking and tobacco use (e.g., men, people with low levels of education) may be a target audience for marketing and promotions. As availability of products change, continued surveillance is warranted in the U.S. Published by Elsevier Inc.

Irradiation and flavor

International Nuclear Information System (INIS)

Reineccius, G.A.

1992-01-01

Flavor will not be a significant factor in determining the success of irradiated foods entering the U.S. market. The initial applications will use low levels of irradiation that may well result in products with flavor superior to that of products from alternative processing techniques (thermal treatment or chemical fumigation). The success of shelf-stable foods produced via irradiation may be much more dependent upon our ability to deal with the flavor aspects of high levels of irradiation

Growth behavior of off-flavor-forming microorganisms in apple juice.

Science.gov (United States)

Siegmund, Barbara; Pöllinger-Zierler, Barbara

2007-08-08

Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior, adapting to the low pH of the juices and being able to survive high temperatures. They are able to regerminate in the shelf-stable product and spoil the juice by the formation of off-flavor compounds (i.e., guaiacol and 2,6-dibromophenol as metabolites of A. acidoterrestris and 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, 2-isobutyl-3-methoxypyrazine, and geosmin as important metabolites of S. griseus). In this study the growth behavior of the strains and the impact on apple juice were investigated under different conditions (i.e., temperature, oxygen supply, and mutual influence of the strains). The off-flavor formation was monitored by GC-MS after headspace SPME and subsequent calculation of the odor activity values. The results showed that S. griseus grows and consequently spoils the product even at 4 degrees C, whereas A. acidoterrestris needs at least room temperature to show significant growth. Limited oxygen supply did not significantly reduce off-flavor formation for any of the strains. The simultaneous presence of the strains in the juice reduced the growth of both species; nevertheless, off-flavor was detected.

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

Directory of Open Access Journals (Sweden)

Yazid Abdul Manap

2012-05-01

Full Text Available Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds. The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl content ranged between 11.80% and 22.50% (w/v. For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.

Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.

Science.gov (United States)

Frank, Stephanie; Wollmann, Nadine; Schieberle, Peter; Hofmann, Thomas

2011-08-24

By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from a Dornfelder red wine, 31 odor-active compounds were identified by means of HRGC-MS and comparison with reference compounds. A total of 27 odorants, judged with high FD factors by means of AEDA, was quantitated by means of stable isotope dilution assays, and acetaldehyde was determined enzymatically. In addition, 36 taste-active compounds were analyzed by means of HPLC-UV, HPLC-MS/MS, and ion chromatography. The quantitative data obtained for the identified aroma and taste compounds enabled for the first time the reconstruction of the overall flavor of the red wine. Sensory evaluation of both the aroma and taste profiles of the authentic red wine and the recombinate revealed that Dornfelder red wine was closely mimicked. Moreover, it was demonstrated that the high molecular weight fraction of red wine is essential for its astringent taste impression. By comparison of the overall odor of the aroma recombinate in ethanol with that of the total flavor recombinate containing all tastants, it was shown for the first time that the nonvolatile tastants had a strong influence on the intensity of certain aroma qualities.

CP Violation in Flavor Tagged $B_s \\to J/\\psi \\phi$ Decays

Energy Technology Data Exchange (ETDEWEB)

Makhoul, Khaldoun [Massachusetts Inst. of Technology (MIT), Cambridge, MA (United States)

2009-06-01

In this dissertation, we present the results of a time-dependent angular analysis of B_s → J/ΨΦ decays performed with the use of initial-state flavor tagging. CP violation is observed in this mode through the interference of decay without net mixing and decay with net mixing, that is, B_s → J/ΨΦ and B_s → $\\bar{B}$_s → J/ΨΦ . The time-dependent angular analysis is used to extract the decay widths of the heavy and light B_s eigenstates and the difference between these decay widths ΔΓ_s {triple_bond} Γ_s^L-Γ_s^H. Initial-state flavor tagging is used to determine the matter-antimatter content of the B_s mesons at production time. We combine flavor tagging with the angular analysis, which statistically determines the contributions of the CP-even and CP-odd components at decay time, to measure the CP-violating phase β_s. The phase β_s is expressed in terms of elements of the Cabibbo-Kobayashi-Maskawa matrix as β_s {triple_bond} arg (-V_tsV*_tb/V_csV*_cb), and is predicted by the Standard Model to be close to zero, β_s^SM = 0.02. In the measurement of ΔΓ_s, we use a dataset corresponding to 1.7 fb^-1 of luminosity, collected at the CDF experiment from proton-antiproton collisions at a center of mass energy √s = 1.96 TeV. In the measurement of β_s, we use a dataset corresponding to 1.3 fb^-1 of collected luminosity. We measure ΔΓ_s = (0.071_-0.059^+0.064 ± 0.007) ps^-1 using the time-dependent angular analysis. Combining the angular analysis with flavor-tagging, we find that assuming the Standard Model predictions of β_s and ΔΓ_s, the probability of a deviation as large as the level of the observed data is 33%. We obtain a suite of associated

Flavor perception and aroma release from model dairy desserts.

Science.gov (United States)

Lethuaut, Laurent; Weel, Koen G C; Boelrijk, Alexandra E M; Brossard, Chantal D

2004-06-02

Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts.

In Silico Analysis of the Association Relationship between Neuroprotection and Flavors of Traditional Chinese Medicine Based on the mGluRs

Science.gov (United States)

Qiao, Liansheng; Chen, Yankun; Zhao, Bowen; Gu, Yu; Huo, Xiaoqian; Zhang, Yanling; Li, Gongyu

2018-01-01

The metabotropic glutamate receptors (mGluRs) are known as both synaptic receptors and taste receptors. This feature is highly similar to the Property and Flavor theory of Traditional Chinese medicine (TCM), which has the pharmacological effect and flavor. In this study, six ligand based pharmacophore (LBP) models, seven homology modeling models, and fourteen molecular docking models of mGluRs were built based on orthosteric and allosteric sites to screening potential compounds from Traditional Chinese Medicine Database (TCMD). Based on the Pharmacopoeia of the People’s Republic of China, TCMs of compounds and their flavors were traced and listed. According to the tracing result, we found that the TCMs of the compounds which bound to orthosteric sites of mGluRs are highly correlated to a sweet flavor, while the allosteric site corresponds to a bitter flavor. Meanwhile, the pharmacological effects of TCMs with highly frequent flavors were further analyzed. We found that those TCMs play a neuroprotective role through the efficiencies of detumescence, promoting blood circulation, analgesic effect, and so on. This study provides a guide for developing new neuroprotective drugs from TCMs which target mGluRs. Moreover, it is the first study to present a novel approach to discuss the association relationship between flavor and the neuroprotective mechanism of TCM based on mGluRs. PMID:29320397

Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

Science.gov (United States)

Schwieterman, Michael L; Colquhoun, Thomas A; Jaworski, Elizabeth A; Bartoshuk, Linda M; Gilbert, Jessica L; Tieman, Denise M; Odabasi, Asli Z; Moskowitz, Howard R; Folta, Kevin M; Klee, Harry J; Sims, Charles A; Whitaker, Vance M; Clark, David G

2014-01-01

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.

Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

Directory of Open Access Journals (Sweden)

Michael L Schwieterman

Full Text Available Fresh strawberries (Fragaria x ananassa are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

Science.gov (United States)

O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

2016-02-01

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

A matter of taste: Improving flavor of fresh potatoes

Science.gov (United States)

Breeding for improved potato flavor has not been a high priority in US breeding programs. It is a difficult trait to breed for because it cannot be done in a high throughput manner and it requires an understanding of the complex biochemistry of flavor compounds and effects of cooking on those compou...

Characteristic odor components of essential oils from Eurya japonica.

Science.gov (United States)

Motooka, Ryota; Usami, Atsushi; Nakahashi, Hiroshi; Koutari, Satoshi; Nakaya, Satoshi; Shimizu, Ryoyu; Tsuji, Kaoru; Marumoto, Shinsuke; Miyazawa, Mitsuo

2015-01-01

The chemical compositions of essential oils from the flower and aerial parts (i.e., leaf and branch) of Eurya japonica were determined and quantified using gas chromatography-mass spectrometry (GC-MS). A total of 87 and 50 compounds were detected in the oils from the flower and aerial parts, respectively. The main compounds of the flower oil were linalool (14.0%), (9Z)-tricosene (12.0%), and nonanal (7.4%). In the oil from the aerial parts, linalool (37.7%), α-terpineol (13.5%), and geraniol (9.6%) were detected. In the oils from the flower and aerial parts, 13 and 8 aroma-active compounds were identified by GC-olfactometry (GC-O) analysis, respectively. The key aroma-active compounds of the flower oil were heptanal [fatty, green, flavor dilution (FD) = 128, odor activity value (OAV) = 346], nonanal (sweet, citrus, FD = 128, OAV = 491), and eugenol (sweet, spicy, FD = 64, OAV = 62): in the oil from the aerial parts, the key aroma-active compounds were linalool (sweet, citrus, FD = 64, OAV = 95), (E)-β-damascenone (sweet, FD = 256, OAV = 4000), and (E)-β-ionone (floral, violet, FD = 128, OAV = 120). This study revealed that nonanal and eugenol impart the sweet, citrus, and spicy odor of the flower oil, while (E)-β-damascenone and (E)-β-ionone contribute the floral and sweet odor of the oil from the aerial parts.

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system.

Science.gov (United States)

Liu, Li; Ji, Mei-Ling; Chen, Min; Sun, Ming-Yue; Fu, Xi-Ling; Li, Ling; Gao, Dong-Sheng; Zhu, Cui-Ying

2016-11-01

Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid concentration, sweetness, and total soluble sugars/total organic acids of the four varieties. A total of 37, 48, 65, and 74 volatile compounds were identified and determined in cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren strawberry fruits extracted by head-space solid-phase microextraction (HS-SPME), respectively. Esters significantly dominated the chemical composition of the four varieties. Furaneol was detected in cultivars of Sachinoka and Guimeiren, but mesifuran was only found in cv. Tochiotome. Tochiotome and Sachinoka showed higher content of linalool and (E)-nerolidol. Sachinoka showed the highest content of total sugars and total acids. Guimeiren showed higher sweetness index than the other three cultivars. Firmness of Tochiotome was highest among all the varieties. The highest total soluble solids TSS value was found in cv. Sachinoka, followed by the Guimeiren and Tochiotome varieties. Sachinoka had the highest titratable acidity TA value. The content of ascorbic acid (AsA) of cv. Tochiotome was higher than the others, but there was no significant difference in cultivars of Benihoppe, Tochiotome, and Sachinoka. Fructose and glucose were the major sugars in all cultivars. Citric acid was the major organic acid in cv. Tochiotome, cv. Sachinoka, and cv. Guimeiren. Tochiotome had higher ratios of TSS/TA and total sugars/total organic acids than others, arising from its lower acid content. The order of the comprehensive evaluation score was Sachinoka>Guimeiren>Tochiotome>Benihoppe.

Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.

Science.gov (United States)

Mayr, Christine M; Capone, Dimitra L; Pardon, Kevin H; Black, Cory A; Pomeroy, Damian; Francis, I Leigh

2015-04-08

A quantitation method for 18 aroma compounds reported to contribute to "oxidative" flavor in wines was developed. The method allows quantitation of the (E)-2-alkenals ((E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal), various Strecker aldehydes (methional, 2-phenylacetaldehyde, 3-methylbutanal, and 2-methylpropanal), aldehydes (furfural, 5-methylfurfural, hexanal, and benzaldehyde), furans (sotolon, furaneol, and homofuraneol), as well as alcohols (methionol, eugenol, and maltol) in the same analysis. The aldehydes were determined after derivatization directly in the wine with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride; the formed oximes along with the underivatized aroma compounds were isolated by solid-phase extraction and analyzed by means of GC-MS/MS. The method was used to investigate the effect of different closures (synthetic closures, natural corks, and screw cap) on the formation of oxidation-related compounds in 14 year old white wine. Results showed a significant increase in the concentration of some of the monitored compounds in the wine, particularly methional, 2-phenylacetaldehyde, and 3-methylbutanal.

Identification of Aroma-active Compounds in Essential Oil from Uncaria Hook by Gas Chromatography- Mass Spectrometry and Gas Chromatography-Olfactometry.

Science.gov (United States)

Iwasa, Megumi; Nakaya, Satoshi; Maki, Yusuke; Marumoto, Shinsuke; Usami, Atsushi; Miyazawa, Mitsuo

2015-01-01

The chemical composition of essential oil extracted from Uncaria Hook ("Chotoko" in Japanese), the branch with curved hook of the herbal medicine Uncaria rhynchophylla has been investigated by GC and GC-MS analyses. Eighty-four compounds, representing 90.8% of the total content was identified in oil obtained from Uncaria Hook. The main components i were (E)-cinnamaldehyde (13.4%), α-copaene (8.0%), methyl eugenol (6.8%), δ-cadinene (5.3%), and curcumene (3.6%). The important key aroma-active compounds in the oil were detected by gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA), using the flavor dilution (FD) factor to express the odor potency of each compounds. Furthermore, the odor activity value (OAV) has been used as a measure of the relative contribution of each compound to the aroma of the Uncaria Hook oil. The GC-O and AEDA results showed that α-copaene (FD = 4, OAV = 4376), (E)-linalool oxide (FD = 64, OAV = 9.1), and methyl eugenol (FD = 64, OAV = 29) contributed to the woody and spicy odor of Uncaria Hook oil, whereas furfural (FD = 8, OAV = 4808) contributed to its sweet odor. These results warrant further investigations of the application of essential oil from Uncaria Hook in the phytochemical and medicinal fields.

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

Science.gov (United States)

Martin, Valentina; Giorello, Facundo; Fariña, Laura; Minteguiaga, Manuel; Salzman, Valentina; Boido, Eduardo; Aguilar, Pablo S; Gaggero, Carina; Dellacassa, Eduardo; Mas, Albert; Carrau, Francisco

2016-06-08

Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.

Lepton flavor violation in flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Calibbi, Lorenzo [Universite Libre de Bruxelles, Service de Physique Theorique, Brussels (Belgium); Paradisi, Paride [Universita di Padova, Dipartimento di Fisica e Astronomia, Padua (Italy); INFN Sezione di Padova, Padua (Italy); SISSA, Trieste (Italy); Ziegler, Robert [Sorbonne Universites, UPMC Univ Paris 06, UMR 7589, LPTHE, Paris (France); CNRS, UMR 7589, LPTHE, Paris (France)

2014-12-01

We study the anatomy and phenomenology of lepton flavor violation (LFV) in the context of flavored gauge mediation (FGM). Within FGM, the messenger sector couples directly to the MSSM matter fields with couplings controlled by the same dynamics that explains the hierarchies in the SM Yukawas. Although the pattern of flavor violation depends on the particular underlying flavor model, FGM provides a built-in flavor suppression similar to wave function renormalization or SUSY partial compositeness. Moreover, in contrast to these models, there is an additional suppression of left-right flavor transitions by third-generation Yukawas that in particular provides an extra protection against flavor-blind phases. We exploit the consequences of this setup for lepton flavor phenomenology, assuming that the new couplings are controlled by simple U(1) flavor models that have been proposed to accommodate large neutrino mixing angles. Remarkably, it turns out that in the context of FGM these models can pass the impressive constraints from LFV processes and leptonic electric dipole moments (EDMs) even for light superpartners, therefore offering the possibility of resolving the longstanding muon g - 2 anomaly. (orig.)

Antinociceptive and anticonvulsant effects of the monoterpene linalool oxide.

Science.gov (United States)

Souto-Maior, Flávia Negromonte; Fonsêca, Diogo Vilar da; Salgado, Paula Regina Rodrigues; Monte, Lucas de Oliveira; de Sousa, Damião Pergentino; de Almeida, Reinaldo Nóbrega

2017-12-01

Linalool oxide (OXL) (a monoterpene) is found in the essential oils of certain aromatic plants, or it is derived from linalool. The motivation for this work is the lack of psychopharmacological studies on this substance. To evaluate OXL's acute toxicity, along with its anticonvulsant and antinociceptive activities in male Swiss mice. OXL (50, 100 and 150 mg/kg, i.p.) was investigated for acute toxicity and in the Rota-rod test. Antinociceptive activity was evaluated by the acetic acid-induced writhing test, and by formalin testing. Anticonvulsant effects were demonstrated by testing for pentylenetetrazol (PTZ)-induced seizures and by Maximum Electroshock headset (MES) test. OXL was administered to the animals intraperitoneally 30 min before for pharmacological tests. OXL showed an LD 50 of ∼721 (681-765) mg/kg. In the Rota-rod test, it was observed that OXL caused no damage to the animal's motor coordination. OXL significantly reduced (p monoterpene may lead to the development of a new molecule with even higher potency and selectivity.

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

Science.gov (United States)

Gilbert, Jessica L; Guthart, Matthew J; Gezan, Salvador A; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L; Colquhoun, Thomas A; Bartoshuk, Linda M; Sims, Charles A; Clark, David G; Olmstead, James W

2015-01-01

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Pblueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

Directory of Open Access Journals (Sweden)

Sokny Ly

2018-05-01

Full Text Available Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum, and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus, and Lactobacillus genus was strongly correlated with most of the flavor compounds detected.

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

Science.gov (United States)

Ly, Sokny; Mith, Hasika; Tarayre, Cédric; Taminiau, Bernard; Daube, Georges; Fauconnier, Marie-Laure; Delvigne, Frank

2018-01-01

Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum, and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus, and Lactobacillus genus was strongly correlated with most of the flavor compounds detected. PMID:29867806

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

Science.gov (United States)

Boylston, Terri D; Wang, Hui; Reitmeier, Cheryll A; Glatz, Bonita A

2003-03-26

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

HIGH-PRESSURE VAPOR-LIQUID EQUILIBRIUM DATA FOR BINARY AND TERNARY SYSTEMS FORMED BY SUPERCRITICAL CO2, LIMONENE AND LINALOOL

Directory of Open Access Journals (Sweden)

MELO S. A. B. VIEIRA DE

1999-01-01

Full Text Available The feasibility of deterpenating orange peel oil with supercritical CO2 depends on relevant vapor-liquid equilibrium data because the selectivity of this solvent for limonene and linalool (the two key components of the oil is of crucial importance. The vapor-liquid equilibrium data of the CO2-limonene binary system was measured at 50, 60 and 70oC and pressures up to 10 MPa, and of the CO2-linalool binary system at 50oC and pressures up to 85 bar. These results were compared with published data when available in the literature. The unpublished ternary phase equilibrium of CO2-limonene-linalool was studied at 50oC and up to 9 MPa. Selectivities obtained using these ternary data were compared with those calculated using binary data and indicate that a selective separation of limonene and linalool can be achieved.

Patterns of flavor signals in supersymmetric models

Energy Technology Data Exchange (ETDEWEB)

Goto, T. [KEK National High Energy Physics, Tsukuba (Japan)]|[Kyoto Univ. (Japan). YITP; Okada, Y. [KEK National High Energy Physics, Tsukuba (Japan)]|[Graduate Univ. for Advanced Studies, Tsukuba (Japan). Dept. of Particle and Nucelar Physics; Shindou, T. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)]|[International School for Advanced Studies, Trieste (Italy); Tanaka, M. [Osaka Univ., Toyonaka (Japan). Dept. of Physics

2007-11-15

Quark and lepton flavor signals are studied in four supersymmetric models, namely the minimal supergravity model, the minimal supersymmetric standard model with right-handed neutrinos, SU(5) supersymmetric grand unified theory with right-handed neutrinos and the minimal supersymmetric standard model with U(2) flavor symmetry. We calculate b{yields}s(d) transition observables in B{sub d} and B{sub s} decays, taking the constraint from the B{sub s}- anti B{sub s} mixing recently observed at Tevatron into account. We also calculate lepton flavor violating processes {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma} and {tau} {yields} e{gamma} for the models with right-handed neutrinos. We investigate possibilities to distinguish the flavor structure of the supersymmetry breaking sector with use of patterns of various flavor signals which are expected to be measured in experiments such as MEG, LHCb and a future Super B Factory. (orig.)

Patterns of flavor signals in supersymmetric models

International Nuclear Information System (INIS)

Goto, T.; Tanaka, M.

2007-11-01

Quark and lepton flavor signals are studied in four supersymmetric models, namely the minimal supergravity model, the minimal supersymmetric standard model with right-handed neutrinos, SU(5) supersymmetric grand unified theory with right-handed neutrinos and the minimal supersymmetric standard model with U(2) flavor symmetry. We calculate b→s(d) transition observables in B d and B s decays, taking the constraint from the B s - anti B s mixing recently observed at Tevatron into account. We also calculate lepton flavor violating processes μ → eγ, τ → μγ and τ → eγ for the models with right-handed neutrinos. We investigate possibilities to distinguish the flavor structure of the supersymmetry breaking sector with use of patterns of various flavor signals which are expected to be measured in experiments such as MEG, LHCb and a future Super B Factory. (orig.)

New Approach to Evaluate the Antennal Response of an Adult Predator Insect to Different Volatile Chemical Compounds by using Electroantennogram Technique

Science.gov (United States)

Shonouda, Mourad L.

The antennal response of adult syrphid flies to selected plant volatile chemical compounds was investigated in the present study. The main chemical classes and their chemical compounds were aldehydes (nonanal and benzaldehyde), monoterpene-alcohols (linalool and alpha-terpineol), ketones (6-methyl-5-heptene-2-one and 2-undecanone), hydrocarbons (tetradecane) and benzoids (methyl salicylate). Electroantennogram (EAG) records showed that the syrphid antennae were strongly responded to linalool, 6-methyl-5-heptene-2-one and methyl salicylate even at low concentrations, in addition to the high dose concentration of nonanal comparably to the other chemical compounds. The antennae of old syrphid adults were more responsive and elicited higher levels of responses to all compounds rather than young syrphid adults. The antennal sensitivity may differ from one compound to another according to the sex. The difference in responses could be attributed to the sensitivity of olfactory receptors and/or the characterization of binding protein(s). The quality of biocontrol agent could be improved if the chemical interaction between beneficial natural enemies and the surrounding environment is intensively studied and we clearly understand the chemical ecology of each natural enemy.

Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions.

Science.gov (United States)

Tamaru, Shunji; Igura, Noriyuki; Shimoda, Mitsuya

2018-01-15

Flavor release from food matrices depends on the partition of volatile flavor compounds between the food matrix and the vapor phase. Thus, we herein investigated the relationship between released flavor concentrations and three different partition coefficients, namely octanol-water, octanol-air, and water-air, which represented the oil, water, and air phases present in emulsions. Limonene, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, benzyl alcohol, and octanoic acid were employed. The released concentrations of these flavor compounds from oil-in-water (O/W) emulsions were measured under equilibrium using static headspace gas chromatography. The results indicated that water-air and octanol-air partition coefficients correlated with the logarithms of the released concentrations in the headspace for highly lipophilic flavor compounds. Moreover, the same tendency was observed over various oil volume ratios in the emulsions. Our findings therefore suggest that octanol-air and water-air partition coefficients can be used to predict the released concentration of lipophilic flavor compounds from O/W emulsions. Copyright © 2017 Elsevier Ltd. All rights reserved.

Flavored dark matter beyond Minimal Flavor Violation

International Nuclear Information System (INIS)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-01-01

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms as triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator with a coupling. We identify a number of ''flavor-safe'' scenarios for the structure of which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed

Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene.

Science.gov (United States)

Sharon-Asa, Liat; Shalit, Moshe; Frydman, Ahuva; Bar, Einat; Holland, Doron; Or, Etti; Lavi, Uri; Lewinsohn, Efraim; Eyal, Yoram

2003-12-01

Citrus fruits possess unique aromas rarely found in other fruit species. While fruit flavor is composed of complex combinations of soluble and volatile compounds, several low-abundance sesquiterpenes, such as valencene, nootkatone, alpha-sinensal, and beta-sinensal, stand out in citrus as important flavor and aroma compounds. The profile of terpenoid volatiles in various citrus species and their importance as aroma compounds have been studied in detail, but much is still lacking in our understanding of the physiological, biochemical, and genetic regulation of their production. Here, we report on the isolation, functional expression, and developmental regulation of Cstps1, a sesquiterpene synthase-encoding gene, involved in citrus aroma formation. The recombinant enzyme encoded by Cstps1 was shown to convert farnesyl diphosphate to a single sesquiterpene product identified as valencene by gas chromatography-mass spectrometry (GC-MS). Phylogenetic analysis of plant terpene synthase genes localized Cstps1 to the group of angiosperm sesquiterpene synthases. Within this group, Cstps1 belongs to a subgroup of citrus sesquiterpene synthases. Cstps1 was found to be developmentally regulated: transcript was found to accumulate only towards fruit maturation, corresponding well with the timing of valencene accumulation in fruit. Although citrus fruits are non-climacteric, valencene accumulation and Cstps1 expression were found to be responsive to ethylene, providing further evidence for the role of ethylene in the final stages of citrus fruit ripening. Isolation of the gene encoding valencene synthase provides a tool for an in-depth study of the regulation of aroma compound biosynthesis in citrus and for metabolic engineering for fruit flavor characteristics.

Antifungal activity of linalool in cases of Candida spp. isolated from individuals with oral candidiasis

Directory of Open Access Journals (Sweden)

I. J. Dias

2017-09-01

Full Text Available Abstract This study analyzed the antifungal activity of phytoconstituents from linalool on Candida spp. strains, in vitro, isolated from patients with clinical diagnoses of oral candidiasis associated with the use of a dental prosthesis. Biological samples were collected from 12 patients using complete dentures or removable partial dentures and who presented mucous with diffuse erythematous or stippled features, indicating a clinical diagnosis of candidiasis. To identify fungal colonies of the genus Candida, samples were plated onto CHROMagar Candida®. The antifungal activity of linalool, a monoterpene unsaturated constituent of basil oil, was performed using the broth microdilution technique. Then, the minimum inhibitory concentration (MIC, the two subsequent stronger concentrations and the positive controls were subcultured on Sabouraud Dextrose Agar plates to determine the minimum fungicidal concentration (MFC. The experiments were performed in triplicate and nystatin was used as a positive control in all tests. Diagnoses of oral candidiasis were verified in eight patients (66.6% and the most prevalent fungal species was Candida albicans (37.5%, followed by Candida krusei (25.0%; and Candida tropicalis (4.2%. The best antifungal activity of linalool was observed on Candida tropicalis (MIC = 500 mg/mL, followed by Candida albicans (MIC = 1.000 mg/mL, and Candida krusei (MIC = 2.000 mg/mL.Under the study conditions and based on the results obtained, it can be concluded that the Candida strains tested were susceptible to linalool.

Analysis of flavor and perfume using an internally cooled coated fiber device.

Science.gov (United States)

Chen, Yong; Begnaud, Frédéric; Chaintreau, Alain; Pawliszyn, Janusz

2007-05-01

A miniaturized internally cooled coated fiber device was applied for the analysis of flavors and fragrances from various matrices. Its integration with a CTC CombiPAL autosampler enabled high throughput for the analysis of analytes in complex matrices that required simultaneous heating of the matrices and cooling of the fiber coating to achieve high extraction efficiency. It was found that up to ten times increase of extraction efficiencies was observed when the device was used to extract flavor compounds in water, even when limited sample temperatures were used to preserve the integrity of target compounds. The extraction of the flavor compounds in water with the device was reproducible, with RSD not larger than 15%. The lower limits of the linear ranges were in the low ppb range, which was about one order of magnitude smaller than those obtained with the commercialized 100 microm PDMS fibers. Exhaustive extraction of some perfume ingredients from a complex matrix (shampoo) was realized. All achieved recoveries were not less than 80%. The repeatability of the extraction of the perfume compounds from shampoo was better than 10%. The linear ranges were about 1-3000 microg/g, and the LOD was about 0.2-1 microg/g. The automated internally cooled coated fiber device was demonstrated to be a powerful sample preparation tool in flavor and fragrance analysis.

Flavored dark matter beyond Minimal Flavor Violation

CERN Document Server

Agrawal, Prateek; Gemmler, Katrin

2014-10-13

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a $U(3)_\\chi$ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter $\\chi$ which transforms as triplet under $U(3)_\\chi$, and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator $\\phi$ with a coupling $\\lambda$. We identify a number of "flavor-safe" scenarios for the structure of $\\lambda$ which are beyond Minimal Flavor Violation. For dark matter and collider phenomenology we focus on the well-motivated case of $b$-...

Recommendation to test limonene hydroperoxides 0·3% and linalool hydroperoxides 1·0% in the British baseline patch test series.

Science.gov (United States)

Wlodek, C; Penfold, C M; Bourke, J F; Chowdhury, M M U; Cooper, S M; Ghaffar, S; Green, C; Holden, C R; Johnston, G A; Mughal, A A; Reckling, C; Sabroe, R A; Stone, N M; Thompson, D; Wilkinson, S M; Buckley, D A

2017-12-01

There is a significant rate of sensitization worldwide to the oxidized fragrance terpenes limonene and linalool. Patch testing to oxidized terpenes is not routinely carried out; the ideal patch test concentration is unknown. To determine the best test concentrations for limonene and linalool hydroperoxides, added to the British baseline patch test series, to optimize detection of true allergy and to minimize irritant reactions. During 2013-2014, 4563 consecutive patients in 12 U.K. centres were tested to hydroperoxides of limonene in petrolatum (pet.) 0·3%, 0·2% and 0·1%, and hydroperoxides of linalool 1·0%, 0·5% and 0·25% pet. Irritant reactions were recorded separately from doubtful reactions. Concomitant reactions to other fragrance markers and clinical relevance were documented. Limonene hydroperoxide 0·3% gave positive reactions in 241 (5·3%) patients, irritant reactions in 93 (2·0%) and doubtful reactions in 110 (2·4%). Linalool hydroperoxide 1·0% gave positive reactions in 352 (7·7%), irritant reactions in 178 (3·9%) and doubtful reactions in 132 (2·9%). A total of 119 patients with crescendo reactions to 0·3% limonene would have been missed if only tested with 0·1% and 131 patients with crescendo reactions to 1·0% linalool would have been missed if only tested with 0·25%. In almost two-thirds of patients with positive patch tests to limonene and linalool the reaction was clinically relevant. The majority of patients did not react to any fragrance marker in the baseline series. We recommend that limonene hydroperoxides be tested at 0·3% and linalool hydroperoxides at 1·0% in the British baseline patch test series. © 2017 British Association of Dermatologists.

Aroma compounds in fresh cut pomegranate arils.

Science.gov (United States)

Little published information exists regarding flavor and aroma compounds in pomegranate (Punica granatum). Although arils have fruity and sweet characteristics, we found no publications describing actual compounds responsible for their typical flavor. Since most commercial usage of pomegranates in...

The lepton flavor violating exclusive b¯→s¯ℓi−ℓj+ decays in SUSY without R-parity

Directory of Open Access Journals (Sweden)

Jin-Huan Sheng

2018-05-01

Full Text Available Inspired by the recent anomaly measurements of the lepton-flavor violating decays h→μτ and the lepton flavor non-universality in decays b¯→s¯ℓ−ℓ+, we investigate the lepton flavor violating exclusive b¯→s¯ℓi−ℓj+(i≠j and ℓ=e,μ,τ decays within supersymmetry. Relevant R-parity violating couplings are constrained by using the latest experimental upper limits on the branching ratios of Bs→ℓi−ℓj+ and B→K(⁎ℓi−ℓj+ flavor changing neutral current processes, and we find that all relevant branching ratios are very sensitive to the moduli of the squark and sneutrino exchange coupling products. In addition, the constrained lepton number violating effects on the dilepton invariant mass spectra, the single lepton polarization asymmetries and the differential forward–backward asymmetries are also studied. These lepton-flavor violating B decays could be used for the search of lepton flavor violation at the running LHC and the forthcoming Belle-II.

The lepton flavor violating exclusive b bar → s bar ℓi- ℓj+ decays in SUSY without R-parity

Science.gov (United States)

Sheng, Jin-Huan; Song, Jia-Jia; Wang, Ru-Min; Yang, Ya-Dong

2018-05-01

Inspired by the recent anomaly measurements of the lepton-flavor violating decays h → μτ and the lepton flavor non-universality in decays b bar → s bar ℓ-ℓ+, we investigate the lepton flavor violating exclusive b bar → s bar ℓi- ℓj+ (i ≠ j and ℓ = e , μ , τ) decays within supersymmetry. Relevant R-parity violating couplings are constrained by using the latest experimental upper limits on the branching ratios of Bs → ℓi- ℓj+ and B →K (*) ℓi- ℓ j + flavor changing neutral current processes, and we find that all relevant branching ratios are very sensitive to the moduli of the squark and sneutrino exchange coupling products. In addition, the constrained lepton number violating effects on the dilepton invariant mass spectra, the single lepton polarization asymmetries and the differential forward-backward asymmetries are also studied. These lepton-flavor violating B decays could be used for the search of lepton flavor violation at the running LHC and the forthcoming Belle-II.

Flavor-singlet spectrum in multi-flavor QCD

Energy Technology Data Exchange (ETDEWEB)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Flavor-singlet spectrum in multi-flavor QCD

Science.gov (United States)

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

2018-03-01

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Effect of gamma - irradiation on the volatile flavor profile of fennel (foeniculum vulgare mill.) from Pakistan

International Nuclear Information System (INIS)

Khan, N.; Jamila, N.; JI YEON Choi, J. Y.; Nho, E. Y.; Kim, K. S.; Hussain, I.

2015-01-01

The volatile flavor compounds of non-irradiated and 1, 5, 10 and 20 kGy gamma-irradiated seeds of fennel (Foeniculum vulgare Mill.) from Pakistan were isolated by simultaneous distillation-extraction (SDE) and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 82 compounds were identified in the non irradiated fennel, with EAnethole (36.74 percentage), Estragole (26.31 percentage), and β-Limonene (15.99 percentage) as the major compounds. The irradiation doses caused slight variations in the number and contents of the volatile components. Though several volatile compounds showed increase after Υ-irradiation, the contents of major compounds such as beta-Limonene and estrgole were decreased. The overall number of the volatile compounds showed increase up to the recommended irradiation doses of 10 kGy but their contents decreased. In general no major change was noted in the overall major flavor compounds of the subject spice. Therefore the application of Υ--irradiation is feasible without any significant qualitative or quantitative loss of volatile flavor compounds when exposed to 10 kGy Υ--irradiation. (author)

Formation and emission of linalool in tea (Camellia sinensis) leaves infested by tea green leafhopper (Empoasca (Matsumurasca) onukii Matsuda).

Science.gov (United States)

Mei, Xin; Liu, Xiaoyu; Zhou, Ying; Wang, Xiaoqin; Zeng, Lanting; Fu, Xiumin; Li, Jianlong; Tang, Jinchi; Dong, Fang; Yang, Ziyin

2017-12-15

Famous oolong tea (Oriental Beauty), which is manufactured by tea leaves (Camellia sinensis) infected with tea green leafhoppers, contains characteristic volatile monoterpenes derived from linalool. This study aimed to determine the formation mechanism of linalool in tea exposed to tea green leafhopper attack. The tea green leafhopper responsible for inducing the production of characteristic volatiles was identified as Empoasca (Matsumurasca) onukii Matsuda. E. (M.) onukii attack significantly induced the emission of linalool from tea leaves (ptea leaves exposed to E. (M.) onukii attack. This information should prove helpful for the future use of stress responses of plant secondary metabolism to improve quality components of agricultural products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Open Heavy Flavor Transport in √{sNN } = 5.02 TeV Pb+Pb Collisions

Science.gov (United States)

He, Min; Fries, Rainer J.; Rapp, Ralf

2017-08-01

Employing a previously developed transport approach that incorporates the paradigm of a strongly coupled medium in both bulk and heavy flavor interactions throughout the thermal evolution of the system, we compute the D- and B-meson observables in √{sNN } = 5.02 TeV Pb+Pb collisions. The bulk evolution is modelled by an ideal hydrodynamic model tuned to described the light hadrons' observables, while the heavy flavor dynamics (diffusion in the Quark-Gluon Plasma phase, hadronization at phase transition) is computed with the potential interaction resummed by the thermodynamic T-matrix. This is implemented into the Fokker-Planck description via Langevin simulation plus resonance recombination, further augmented by the heavy-flavor mesons' interaction in the subsequent hadronic medium.

Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.

Science.gov (United States)

Kokkinidou, Smaro; Peterson, Devin G

2014-08-13

The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relationships (catechin, genistein, daidzein, 1,2,3-trihydroxybenzene, and 1,3,5-trihydroxybenzene). The levels of key transient Maillard reaction (MR) intermediates (reactive carbonyl species) and select off-flavor markers (methional, 2-acetyl-2-thiazoline, 2-acetyl-1-pyrroline) were quantified by LC-MS/MS and GC-MS/ToF, respectively. The addition of phenolic compounds prior to UHT processing significantly reduced the concentration of MR intermediates and related off-flavor compounds compared to a control sample (p markers and reactive carbonyl species. Sensory studies were in agreement with the analytical data. The cooked flavor intensity was rated lower for the recombination model samples of the catechin-treated UHT milk compared to the control UHT milk. Additionally, consumer acceptability studies showed catechin-treated UHT milk to have significantly higher liking scores when compared the control sample (Fisher's LSD = 0.728).

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

Science.gov (United States)

Franklin, Lillian M; King, Ellena S; Chapman, Dawn; Byrnes, Nadia; Huang, Guangwei; Mitchell, Alyson E

2018-02-07

Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.

Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.

Science.gov (United States)

Ding, Xiaofei; Wu, Chongde; Huang, Jun; Zhou, Rongqing

2015-11-01

The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with Daqu [SGD]) showed distinct changes. A total number of 66 volatile compounds in the Zaopei were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the Zaopei, and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD. The dynamic of volatile compounds in the Zaopei during the fermentation and distillation process was tested by SPME-GCMS. The result of this study demonstrated that both volatile compounds of Zaopei and thermal reaction during distillation simply determined the unique feature of raw liquor. This study was conducted based on the real products from liquor manufactory, so it is practicable that the method can be used in an industry setting. © 2015 Institute of Food

Measurement of B-s(0) mixing parameters from the flavor-tagged decay B-s(0)-> J/psi phi

NARCIS (Netherlands)

Abazov, V.M.; et al., [Unknown; de Jong, S.J.; Demarteau, M.; Houben, P.; van den Berg, P.J.

2008-01-01

From an analysis of the flavor-tagged decay B-s(0)-> J/psi phi we obtain the width difference between the B-s(0) light and heavy mass eigenstates, Delta Gamma(s)=0.19 +/- 0.07(stat)(-0.01)(+0.02)(syst) ps(-1), and the CP-violating phase, phi(s)=-0.57(-0.30)(+0.24)(stat)(-0.02)(+0.08)(syst). The

Flavor physics without flavor symmetries

Science.gov (United States)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

REPELLENT AND OVIPOSITION DETERRENT ACTIVITIES OFTHE ESSENTIAL OIL FROM MIKANIA MICRANTHA AND ITS COMPOUNDS ON PLUTELLA XYLOSTELLA

Institute of Scientific and Technical Information of China (English)

Mao-xinZhang; BingLing; Shao-yingChen; Guang-wenLiang; Xiong-feiPang

2004-01-01

Repellent and oviposition deterrent activities of the essential oil from Mikania micrantha and five volatile compounds including limonene, a-terpinene, linalool, B-caryophylene and verbenone on the diamondback moth (DBM), Plutella xylostella, was investigated in door and in net-house. The results showed that the essential oil of the M. micrantha had significant repellant effect (at flow 100-180 mL/min) and oviposition deterrent activity at dose 1020 uL/seedling for the DBM. In five volatile compounds, a-terpinene, limonene and linalool had significant effect on repellent and oviposition deterrent of the DBM moths, but verbenone and B-caryophylene, no significantly effect was observed in repellent and oviposition deterrent.

Controlled release of linalool using nanofibrous membranes of poly(lactic acid) obtained by electrospinning and solution blow spinning: A comparative study

Science.gov (United States)

The controlled-release of natural plant oils such as linalool is of interest in therapeutics, cosmetics, and antimicrobial and larvicidal products. The present study reports the release characteristics of linalool encapsulated at three concentrations (10, 15 and 20 wt.%) in poly(lactic acid) nanofib...

The flavor-locked flavorful two Higgs doublet model

Science.gov (United States)

Altmannshofer, Wolfgang; Gori, Stefania; Robinson, Dean J.; Tuckler, Douglas

2018-03-01

We propose a new framework to generate the Standard Model (SM) quark flavor hierarchies in the context of two Higgs doublet models (2HDM). The `flavorful' 2HDM couples the SM-like Higgs doublet exclusively to the third quark generation, while the first two generations couple exclusively to an additional source of electroweak symmetry breaking, potentially generating striking collider signatures. We synthesize the flavorful 2HDM with the `flavor-locking' mechanism, that dynamically generates large quark mass hierarchies through a flavor-blind portal to distinct flavon and hierarchon sectors: dynamical alignment of the flavons allows a unique hierarchon to control the respective quark masses. We further develop the theoretical construction of this mechanism, and show that in the context of a flavorful 2HDM-type setup, it can automatically achieve realistic flavor structures: the CKM matrix is automatically hierarchical with | V cb | and | V ub | generically of the observed size. Exotic contributions to meson oscillation observables may also be generated, that may accommodate current data mildly better than the SM itself.

Isolation and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil.

Science.gov (United States)

Liu, Kehai; Chen, Qiulin; Liu, Yanjun; Zhou, Xiaoyan; Wang, Xichang

2012-11-01

Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation and column chromatography. The antioxidant activity of sweet orange oil and these products was investigated using 2,2-diphenyl-1-picrylhydrazyl and reducing power assays. In this test, product 1 (82.25% valencene), product 2 (73.36% decanal), and product 4 (90.61% linalool) had antioxidant activity, but lower than sweet orange oil. The antimicrobial activity was investigated in order to evaluate their efficacy against 5 microorganisms. The results showed that sweet orange oil, product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) had inhibitory and bactericidal effect on the test microorganisms (except Penicillium citrinum). Valencene did not show any inhibitory effect. Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL). The cytotoxicity was evaluated on Hela cells using the 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. All test samples showed significant cytotoxicity on the cell lines with IC(50) values much less than 20 μg/mL. © 2012 Institute of Food Technologists®

An investigation on the chemotactic responses of different entomopathogenic nematode strains to mechanically damaged maize root volatile compounds.

Science.gov (United States)

Laznik, Z; Trdan, S

2013-07-01

Entomopathogenic nematodes (EPNs) respond to a variety of stimuli when foraging. In a laboratory investigation, we tested the chemotactic responses of 8 EPN strains (Steinernema and Heterorhabditis) to three mechanically damaged maize root compounds (linalool, α-caryophyllene and β-caryophyllene). We hypothesized that the EPN directional response to the tested volatile compounds would vary among the species and volatile compound and may be related to foraging strategies. The nematodes with an intermediate foraging strategy (Steinernema feltiae) proved to be less active in their movement toward volatile compounds in a comparison with the ambushers (Steinernema carpocapsae) and cruisers (Steinernema kraussei and Heterorhabditis bacteriophora); β-caryophyllene was found to be the most attractive substance in our experiment. The results of our investigation showed that the cruisers were more attracted to β-caryophyllene than the ambushers and intermediates. The foraging strategy did not affect the movement of the IJs toward the other tested volatile compounds or the control. Our results suggest that the response to different volatile cues is more a strain-specific characteristic than a different host-searching strategy. Only S. carpocapsae strain B49 displayed an attraction to linalool, whereas S. kraussei showed a retarded reaction to β-caryophyllene and α-caryophyllene in our experiment. The EPN strains showed only a weak attraction to α-caryophyllene, suggesting that this volatile compound could not have an important role in the orientation of IJs to the damaged roots of maize plants. These results expand our knowledge of volatile compounds as the cues that may be used by EPNs for finding hosts or other aspects of navigation in the soil. Copyright © 2013 Elsevier Inc. All rights reserved.

Effects of combinations of curcumin, linalool, rutin, safranal, and thymoquinone on glucose/serum deprivation-induced cell death

Directory of Open Access Journals (Sweden)

Bagher Alinejad

2013-07-01

Full Text Available Objective: Several phytochemical agents have been known to exhibit a neuroprotective effect. Among them, curcumin, linalool, rutin, safranal, and thymoquinonewere widely investigated and neuroprotective activity of each of them was shown by several studies. This work was planned to investigate whether different combinations of them could induce better neuroprotective effect against glucose/serum deprivation (GSD-induced cytotoxicity. Materials and Methods: PC12 cells were cultivated for 8 h in GSD condition in both the absence and presence of curcumin, linalool, rutin, safranal, thymoquinone, or combinations of them. At the end of the experiment, the cell viability was determined using MTT assay. Results: The cells cultured in GSD condition showed a significant decrease in viability (28±1% as compared with those cultured in standard condition (100±2%. In the presence of curcumin (10 µg/ml, linalool (16 µg/ml, rutin (200 µg/ml, safranal (50 µg/ml, and thymoquinone (1 µg/ml, the cell viability increased to 69±3.4% (p

Characterization and Assessment of Flavor Compounds and Some Allergens in Three Iranian Rice Cultivars during Gelatinization Process by HS-SPME/GC-MS

Directory of Open Access Journals (Sweden)

M. H. Givianrad

2012-01-01

Full Text Available A combined gas chromatography mass spectrometry with headspace solid-phase microextraction method has been utilized for the analysis of the flavor volatiles of three different rice cultivars including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. As a result, while gelatinization would progress, the amount of the volatile compounds would be also increased. Altogether, 74, 55 and 66 components were identified for Hashemi, HD5 and HD6 rice samples, respectively, which 56 unique compounds were not identified, previously. Subsequently, seven fragrance chemicals have been detected, which were most frequently reported as contact allergens in the European Union.

LHC benchmarks from flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Ierushalmi, N.; Iwamoto, S.; Lee, G.; Nepomnyashy, V.; Shadmi, Y. [Physics Department, Technion - Israel Institute of Technology,Haifa 32000 (Israel)

2016-07-12

We present benchmark points for LHC searches from flavored gauge mediation models, in which messenger-matter couplings give flavor-dependent squark masses. Our examples include spectra in which a single squark — stop, scharm, or sup — is much lighter than all other colored superpartners, motivating improved quark flavor tagging at the LHC. Many examples feature flavor mixing; in particular, large stop-scharm mixing is possible. The correct Higgs mass is obtained in some examples by virtue of the large stop A-term. We also revisit the general flavor and CP structure of the models. Even though the A-terms can be substantial, their contributions to EDM’s are very suppressed, because of the particular dependence of the A-terms on the messenger coupling. This holds regardless of the messenger-coupling texture. More generally, the special structure of the soft terms often leads to stronger suppression of flavor- and CP-violating processes, compared to naive estimates.

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao Beans

Directory of Open Access Journals (Sweden)

Juan Manuel Cevallos-Cevallos

2018-01-01

Full Text Available Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported. Beans of each cultivar were fermented for five days and samples were taken every 24 hours. Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry. Aroma potential of each compound was determined using available databases. Multivariate data analyses showed partial clustering of samples according to cultivars at the start of the fermentation but complete clustering was observed at the end of the fermentation. The Criollo cacao produced floral, fruity, and woody aroma volatiles including linalool, epoxylinalool, benzeneethanol, pentanol acetate, germacrene, α-copaene, aromadendrene, 3,6-heptanedione, butanal, 1-phenyl ethenone, 2-nonanone, and 2-pentanone. Nacional cacao produced fruity, green, and woody aroma volatiles including 2-nonanone, 3-octen-1-ol, 2-octanol acetate, 2-undecanone, valencene, and aromadendrene. The Forastero cacao yielded floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde. This is the first report of volatiles produced during fermentation of Criollo, Forastero, and Nacional cacao from the same origin.

Flavor symmetries and fermion masses

International Nuclear Information System (INIS)

Rasin, A.

1994-04-01

We introduce several ways in which approximate flavor symmetries act on fermions and which are consistent with observed fermion masses and mixings. Flavor changing interactions mediated by new scalars appear as a consequence of approximate flavor symmetries. We discuss the experimental limits on masses of the new scalars, and show that the masses can easily be of the order of weak scale. Some implications for neutrino physics are also discussed. Such flavor changing interactions would easily erase any primordial baryon asymmetry. We show that this situation can be saved by simply adding a new charged particle with its own asymmetry. The neutrality of the Universe, together with sphaleron processes, then ensures a survival of baryon asymmetry. Several topics on flavor structure of the supersymmetric grand unified theories are discussed. First, we show that the successful predictions for the Kobayashi-Maskawa mixing matrix elements, V ub /V cb = √m u /m c and V td /V ts = √m d /m s , are a consequence of a large class of models, rather than specific properties of a few models. Second, we discuss how the recent observation of the decay β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanΒ, is large. Finally, we discuss the flavor structure of proton decay. We observe a surprising enhancement of the branching ratio for the muon mode in SO(10) models compared to the same mode in the SU(5) model

FaQR, required for the biosynthesis of the strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone, encodes an enone oxidoreductase.

Science.gov (United States)

Raab, Thomas; López-Ráez, Juan Antonio; Klein, Dorothée; Caballero, Jose Luis; Moyano, Enriqueta; Schwab, Wilfried; Muñoz-Blanco, Juan

2006-04-01

The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound in strawberries. Protein extracts were partially purified, and the observed distribution of enzymatic activity correlated with the presence of a single polypeptide of approximately 37 kD. Sequence analysis of two peptide fragments showed total identity with the protein sequence of a strongly ripening-induced, auxin-dependent putative quinone oxidoreductase, Fragaria x ananassa quinone oxidoreductase (FaQR). The open reading frame of the FaQR cDNA consists of 969 bp encoding a 322-amino acid protein with a calculated molecular mass of 34.3 kD. Laser capture microdissection followed by RNA extraction and amplification demonstrated the presence of FaQR mRNA in parenchyma tissue of the strawberry fruit. The FaQR protein was functionally expressed in Escherichia coli, and the monomer catalyzed the formation of HDMF. After chemical synthesis and liquid chromatography-tandem mass spectrometry analysis, 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone was confirmed as a substrate of FaQR and the natural precursor of HDMF. This study demonstrates the function of the FaQR enzyme in the biosynthesis of HDMF as enone oxidoreductase and provides a foundation for the improvement of strawberry flavor and the biotechnological production of HDMF.

Heavy flavors

International Nuclear Information System (INIS)

Cox, B.; Gilman, F.J.; Gottschalk, T.D.

1986-11-01

A range of issues pertaining to heavy flavors at the SSC is examined including heavy flavor production by gluon-gluon fusion and by shower evolution of gluon jets, flavor tagging, reconstruction of Higgs and W bosons, and the study of rare decays and CP violation in the B meson system. A specific detector for doing heavy flavor physics and tuned to this latter study at the SSC, the TASTER, is described. 36 refs., 10 figs

Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.

Science.gov (United States)

Xia, Yongjun; Zhang, Baorong; Li, Weijiang; Xu, Ganrong

2011-10-01

Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct-1-en-3-ol, octan-3-one and methyl 2-phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan-3-one and methyl 2-phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5-butyloxolan-2-one, 5-heptyloxolan-2-one, 6-heptyloxan-2-one, contributed greatly to peach and fruit-like flavor. Terpene and terpene alcohol compounds, such as 1-terpineol, L-linalool, T-cadinol, (E, E)-farnesol, β-elemene, cis-α-bisabolene and α-muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5-n-butyl-5H-furan-2-one, β-ionone, (-)-caryophyllene oxide, aromadendrene oxide, diepi-α-cedrene epoxide, β-elemene, α-selinene, α-muurolene, azulene, germacrene D, γ-cadinene and 2-methylpyrazine have not hitherto been reported in A. camphorata. The preliminary results suggest that the aroma-active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be

Flavor symmetry in the large Nc limit

International Nuclear Information System (INIS)

Karl, G.; Washington Univ., Seattle, WA; Lipkin, H.J.; Washington Univ., Seattle, WA

1991-01-01

An essential difference between two-flavor and three-flavor descriptions of baryons in large N c QCD is discussed in detail. For N c ≥3 a state with the SU(3) flavor quantum numbers of the proton must contain a number of strange quarks n s ≥(N c -3)/3, while a state with no strange quarks must have extra hypercharge Y-1 = 3/N c -1. The extra strangeness or extra hypercharge which vanishes for N c = 3 is spurious for the physical proton. This problem does not arise in two-flavor QCD, where the flavor-SU(2) Skyrmion may give a good approximation for nucleon-pion physics at low energies below strangeness threshold. But any nucleon model with SU(3) flavor symmetry which is interpreted as arising from the large N c limit in QCD can lead to erroneous conclusions about the spin and flavor structure of the proton. 12 refs

Influence of heating and acidification on the flavor of whey protein isolate.

Science.gov (United States)

White, S S; Fox, K M; Jervis, S M; Drake, M A

2013-03-01

Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher

Flavor Memory

NARCIS (Netherlands)

Mojet, Jos; Köster, Ep

2016-01-01

Odor, taste, texture, temperature, and pain all contribute to the perception and memory of food flavor. Flavor memory is also strongly linked to the situational aspects of previous encounters with the flavor, but does not depend on the precise recollection of its sensory features as in vision and

Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake

Science.gov (United States)

Takamasa, OKUMURA; Taro, YAEGASHI; Takahiro, FUJIWARA; Katsuyuki, TAKAHASHI; Koichi, TAKAKI; Tomo, KUDO

2018-04-01

A pulsed electric field (PEF) was applied to unpasteurized sake at constant temperatures, at which α-amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the α-amylase was seemed to be inactivated by PEF application, not due to thermal effect. The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.

Adolescents’ Interest in Trying Flavored E-Cigarettes

Science.gov (United States)

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

2016-01-01

Background More U.S. adolescents use e-cigarettes than smoke cigarettes. Research suggests flavored e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavors. Methods A national sample of adolescents (n=1,125) ages 13-17 participated in a phone survey from November 2014-June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavors (tobacco, alcohol, menthol, candy, or fruit) and used regression analysis to examine the impact of flavor on interest in trying e-cigarettes and harm beliefs. Results Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavored like menthol (OR=4.00, 95% CI 1.46-10.97), candy (OR=4.53, 95% CI 1.67-12.31), or fruit (OR=6.49, 95% CI 2.48-17.01) compared to tobacco. Adolescents believed that fruit-flavored e-cigarettes were less harmful to health than tobacco-flavored e-cigarettes (preasons for the appeal of individual flavors, such as novelty and perceived prestige. PMID:27633762

Use of glutathione during white wine production – impact on S-off-flavors and sensory production

Directory of Open Access Journals (Sweden)

Wegmann-Herr Pascal

2016-01-01

Full Text Available Recently two OIV resolutions (OENO 445-2015 and OENO 446-2015 were adopted, defining the use of glutathione (GSH up to a maximum level of 20 mg/L in must and wine. Various studies have shown the benefits of GSH addition, especially in Sauvignon blanc wines. On the other hand, the formation of hydrogen sulfide (H2S and other S-off-flavors favored by GSH addition are reported. To investigate the effect of glutathione on the color development, the sensory expression and the formation of sulfide off-flavors, Riesling, Sauvignon Blanc and Chardonnay grapes were processed under different conditions and musts were obtained with different phenolic contents. By the addition of GSH as a pure substance or the use of GSH-rich inactivated yeast preparations, the GSH concentration in the musts was varied. Bottled wines showed generally lower GSH levels than the corresponding musts. However, higher GSH concentrations after yeast aging could be determined, which may explain increased protection against oxidation during further storage. The sensory analysis after bottling showed that the fruity character of Riesling and Sauvignon blancs was enhanced at moderate GSH addition. Overuse of GSH in musts with low phenolic content, however, can lead to sensory perceptible S-off-flavors in the later wines.

Biosynthetic studies on linalool and linalyl acetate in Ocimum canum Sims and Mentha citrate Ehrh

Energy Technology Data Exchange (ETDEWEB)

Rao, P G; Zutshi, U; Pushpangadan, P; Sobti, S N; Atal, C K [Regional Research Lab., Jammu (India)

1979-05-01

Labelled valine, leucine, acetate and glucose were fed to O. Canum and M. citrata to study the biosynthesis of linalool and linalyl acetate. The precursors were fed to intact plants as well as to fresh stem cuttings for different periods of time. Valine was found to be the best precursor for the biosynthesis of linalool and lanalyl acetate in both the experimental plants. Maximum incorporation of valine was, however, observed when it was fed alongwith non-radioactive glucose. It is suggested that valine is possibly involved in the synthesis of dimethyl allyl pyrophosphate through nonmevalonoid pathway. The labelled precursors L-U-/sup 14/C-valine, U-/sup 14/C-glucose, /sup 14/U-C-acetate and DL-1-/sup 14/C-valine were used in the study.

Volatile compounds responsible for aroma of Jutrzenka liquer wine.

Science.gov (United States)

Jeleń, Henryk H; Majcher, Małgorzata; Dziadas, Mariusz; Zawirska-Wojtasiak, Renata; Czaczyk, Katarzyna; Wąsowicz, Erwin

2011-10-21

Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis. The work was aimed at characterization of volatile compounds in this wine, with the emphasis on characterization of compounds responsible for its unique aroma. Gas chromatography-olfactometry (GC-O) was applied to identify the key odorants using aroma extract dilution analysis (AEDA) approach. To facilitate free and bound terpenes and C(13)-norisoprenoids identification solid phase extraction (SPE) was used followed by GC/MS. Among identified key odorants β-damascenone was the compound having the highest FD (4096), followed by isoamyl alcohol, 4-mercapto-4-methyl-2-pentanone (FD=2048), methional, linalool, ethyl decanoate (FD=1024) and ethyl hexanoate, furaneol (FD=512). Other significant compounds were ethyl 2-methyl propanoate, ethyl 2-methylbutanoate and phenyl ethyl alcohol. Determination of odor activity values (OAV) showed the highest values for β-damascenone (566), 4-mercapto-4-methyl-2-pentanone (288) ethyl hexanoate (32) and linalool (7). Jutrzenka exhibited also a rich profile of free, and to lesser extent bound terpenes. Copyright © 2011 Elsevier B.V. All rights reserved.

COMPARATIVE STUDY OF THE INHIBITIVE ACTION BETWEEN THE BITTER ORANGE LEAF EXTRACT AND ITS CHEMICAL CONSTITUENT LINALOOL ON THE MILD STEEL CORROSION IN HCL SOLUTION

Directory of Open Access Journals (Sweden)

Ashraf M. Abdel-Gaber

Full Text Available Bitter orange, Citrus Aurantium (CA, extract and one of its chemical constituents, Linalool, have been evaluated as a corrosion inhibitor for mild steel in 0.5 mol L-1 hydrochloric acid (HCl solution using potentiodynamic polarization, electrochemical impedance, Fourier transform infrared spectroscopy (FTIR, and atomic force spectroscopy (AFM techniques. Functional groups of CA and Linalool were identified by FTIR spectroscopy. The Potentiodynamic polarization and electrochemical impedance studies showed that CA and Linalool act as mixed type inhibitors. The activation parameters showed that the corrosion inhibition takes place by spontaneous physical adsorption on the mild steel surface. Thermodynamic-kinetic model and Flory-Huggins isotherms were used to investigate the adsorption characteristics of CA and Linalool. The surface morphologies of mild steel specimens were studied using AFM, in which the surface roughness of the metal specimens on a micro scale was characterized.

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.

Science.gov (United States)

Orth, Anne-Marie; Poplacean, Iulia; Fastowski, Oxana; Engel, Karl-Heinz

2014-01-01

The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

b{yields}s decays in a model with Z-mediated flavor changing neutral current

Energy Technology Data Exchange (ETDEWEB)

Alok, Ashutosh Kumar [Indian Institute of Technology Rajasthan, Jodhpur (India); Gangal, Shireen [DESY Hamburg (Germany). Theory Group

2012-09-15

In the scenario with Z mediated flavor changing neutral current occurring at the tree level due to the addition of a vector-like isosinglet down-type quark d' to the SM particle spectrum, we perform a {chi}{sup 2} fit using the flavor physics data and obtain the best fit value along with errors of the tree level Zbs coupling, U{sub sb}. The fit indicates that the new physics coupling is constrained to be small: we obtain vertical stroke U{sub sb} vertical stroke {<=}3.40 x 10{sup -4} at 3{sigma}. Still this does allow for the possibility of new physics signals in some of the observables such as semileptonic CP asymmetry in B{sub s} decays.

Rosewood oil induces sedation and inhibits compound action potential in rodents.

Science.gov (United States)

de Almeida, Reinaldo Nóbrega; Araújo, Demétrius Antonio Machado; Gonçalves, Juan Carlos Ramos; Montenegro, Fabrícia Costa; de Sousa, Damião Pergentino; Leite, José Roberto; Mattei, Rita; Benedito, Marco Antonio Campana; de Carvalho, José Gilberto Barbosa; Cruz, Jader Santos; Maia, José Guilherme Soares

2009-07-30

Aniba rosaeodora is an aromatic plant which has been used in Brazil folk medicine due to its sedative effect. Therefore, the purpose of the present study was to evaluate the sedative effect of linalool-rich rosewood oil in mice. In addition we sought to investigate the linalool-rich oil effects on the isolated nerve using the single sucrose-gap technique. Sedative effect was determined by measuring the potentiation of the pentobarbital-induced sleeping time. The compound action potential amplitude was evaluated as a way to detect changes in excitability of the isolated nerve. The results showed that administration of rosewood oil at the doses of 200 and 300 mg/kg significantly decreased latency and increased the duration of sleeping time. On the other hand, the dose of 100 mg/kg potentiated significantly the pentobarbital action decreasing pentobarbital latency time and increasing pentobarbital sleeping time. In addition, the effect of linalool-rich rosewood oil on the isolated nerve of the rat was also investigated through the single sucrose-gap technique. The amplitude of the action potential decreased almost 100% when it was incubated for 30 min at 100 microg/ml. From this study, it is suggested a sedative effect of linalool-rich rosewood oil that could, at least in part, be explained by the reduction in action potential amplitude that provokes a decrease in neuronal excitability.

Multisensory Flavor Priming

DEFF Research Database (Denmark)

Dijksterhuis, Garmt Bernard

2016-01-01

with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where...... many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.......Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along...

Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

Directory of Open Access Journals (Sweden)

A. G. Moura

Full Text Available Abstract Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1 for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05. No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.

School Nutrition Directors' Perspectives on Flavored Milk in Schools

Science.gov (United States)

Yon, Bethany A.; Johnson, Rachel K.; Berlin, Linda

2013-01-01

The offering of flavored milk in schools is a controversial topic. U.S. Department of Agriculture regulations now require that flavored milk in schools is fat-free. The perceptions, beliefs, and attitudes of 21 school nutrition directors (SNDs) about the offering and student acceptance of lower-calorie, flavored milk were explored using a focus…

Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

Science.gov (United States)

Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

2009-11-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

Science.gov (United States)

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

2015-09-01

Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones. © 2015 Institute of Food Technologists®

Randall-Sundrum models vs. supersymmetry. The different flavor signatures

International Nuclear Information System (INIS)

Gori, Stefania

2010-07-01

The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2) L x SU(2) R x P LR in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on ΔF=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B s 0 - anti B s 0 system, the rare decays B s,d →μ + μ - and K→πνanti ν allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

Randall-Sundrum models vs. supersymmetry. The different flavor signatures

Energy Technology Data Exchange (ETDEWEB)

Gori, Stefania

2010-07-15

The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2){sub L} x SU(2){sub R} x P{sub LR} in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on {delta}F=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B{sub s}{sup 0}- anti B{sub s}{sup 0} system, the rare decays B{sub s,d}{yields}{mu}{sup +}{mu}{sup -} and K{yields}{pi}{nu}anti {nu} allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration.

Science.gov (United States)

Miyashita, Kazuo; Uemura, Mariko; Hosokawa, Masashi

2018-03-25

Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.

Identification of nonvolatile compounds in clove (Syzygium aromaticum) from Manado

Science.gov (United States)

Fathoni, A.; Saepudin, E.; Cahyana, A. H.; Rahayu, D. U. C.; Haib, J.

2017-07-01

Syzygium aromaticum (clove) are native to Indonesia and have been widely used in food industry due to their flavor. Nonvolatile compounds contribute to flavor, mainly in their taste. Currently, there is very little information available about nonvolatile compounds in clove. Identification of nonvolatile compounds is important to improve clove's value. Compound extraction was conducted by maceration in ethanol. Fractionations of the extract were performed by using gravity column chromatography on silica gel and Sephadex LH-20 as stationary phase. Nonvolatile compounds were identified by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). LC-MS/MS was operated in negative mode with 0.1 % formic acid in water and acetonitrile as mobile phase. Nonvolatile compounds were identified by fragment analysis and compared to references. Several compounds had been identified and characterized asquinic acid, monogalloylglucose, gallic acid, digalloylglucose, isobiflorin, biflorin, ellagic acid, hydroxygallic acid, luteolin, quercetin, naringenin, kaempferol, isorhamnetin, dimethoxyluteolin, and rhamnetin. These compounds had two main flavor perceptions, i.e. astringent, and bitter.

[Inheritance on and innovation of traditional Chinese medicine (TCM) flavor theory and TCM flavor standardization principle flavor theory in Compendium of Materia Medica].

Science.gov (United States)

Zhang, Wei; Zhang, Rui-xian; Li, Jian

2015-12-01

All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors. Compendium of Materia Medica is an influential book in TCM history. The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization. Compendium of Materia Medica pays attention to the flavor theory, explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties. However,the book has not reflected and further developed the systemic theory, which originated in the Jin and Yuan dynasty. In Compendium of Materia Medica , flavor are standardized just by tasting medicines, instead of deducing flavors. Therefore, medicine tasting should be adopted as the major method to standardize the flavor of medicine.

Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

Directory of Open Access Journals (Sweden)

Ahmet Salih Sonmezdag

2017-02-01

Full Text Available The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.

Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

Science.gov (United States)

Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan

2017-01-01

The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples. PMID:28231089

A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.

Science.gov (United States)

Bizaj, Etjen; Cordente, Antonio G; Bellon, Jennifer R; Raspor, Peter; Curtin, Chris D; Pretorius, Isak S

2012-06-01

Industrial food-grade yeast strains are selected for traits that enhance their application in quality production processes. Wine yeasts are required to survive in the harsh environment of fermenting grape must, while at the same time contributing to wine quality by producing desirable aromas and flavors. For this reason, there are hundreds of wine yeasts available, exhibiting characteristics that make them suitable for different fermentation conditions and winemaking practices. As wine styles evolve and technical winemaking requirements change, however, it becomes necessary to improve existing strains. This becomes a laborious and costly process when the targets for improvement involve flavor compound production. Here, we demonstrate a new approach harnessing preexisting industrial yeast strains that carry desirable flavor phenotypes - low hydrogen sulfide (H(2) S) production and high ester production. A low-H(2) S Saccharomyces cerevisiae strain previously generated by chemical mutagenesis was hybridized independently with two ester-producing natural interspecies hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Deficiencies in sporulation frequency and spore viability were overcome through use of complementary selectable traits, allowing successful isolation of several novel hybrids exhibiting both desired traits in a single round of selection. © 2012 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.

Science.gov (United States)

Smith, T J; Foegeding, E A; Drake, M A

2016-04-01

This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P whey sources could be used in new applications due to distinct functional and flavor characteristics. © 2016 Institute of Food Technologists®

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety

OpenAIRE

Sears, Clara G.; Hart, Joy L.; Walker, Kandi L.; Robertson, Rose Marie

2017-01-01

Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration’s “generally recognized as safe” (GRAS) designation as evidence of flavoring safety. In this study, we assessed how college students’ perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p-v...

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

Science.gov (United States)

Wu, Qun; Ling, Jie

2014-01-01

Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor. PMID:24814798

Flavor profile of radiation processed food commodities

International Nuclear Information System (INIS)

Chatterjee, S.; Variyar, Prasad S.; Sharma, Arun

2006-01-01

Full text: Flavor is one of the major quality attributes that play an important role in driving consumer choices and preferences for food. Among the several attributes that decide the flavor quality of any food, aroma and taste are the most important. While volatile constituents contribute to aroma, taste is a perception stimulated by non-volatile principles of food. Radiation processing of food has in recent years assumed increasing importance as a method for hygenization. At the doses employed for food irradiation no significant qualitative changes in the aroma constituents have been reported in most cases. An increase in perceived aroma has however been observed in several radiation processed foods. Besides volatile aroma compounds non-volatile aroma precursors are ubiquitous in plant kingdom. These compounds have been reported to exist largely as bound glycosidic conjugates and are known to undergo breakdown during processing and storage. This results in release of free aroma, thereby, modifying the flavor quality of the product. No report, however, exists on the effect of radiation processing on these bound aroma precursors. Four major class of food namely spices, oil seeds, fruits and beverages were therefore taken up for a detailed study. With respect to aroma, an enhanced breakdown of aroma precursors namely isoeugenol and 4-vinyl guaiacol glycosides and release of free aglycones was demonstrated to result in an increased aroma quality of radiation processed monsooned coffee. Breakdown of phenyl ethanol glucoside resulted in a fruitier note to pomegranate while enhanced spicy note of irradiated nutmeg arise as a result of radiolytic break down p-cymene-7-ol rutinoside precursor and release of free p-cymene-7-ol. An increased color quality of irradiated saffron was a result of the formation of free carotene aglycones namely crocetin from its glycosidic precursors while changes in perceived taste quality of radiation processed soybean could be attributed to

(S)fermion masses and lepton flavor violation. A democratic approach

International Nuclear Information System (INIS)

Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

2004-01-01

It is well-known that flavor mixing among the sfermion masses must be quite suppressed to survive various FCNC experimental bounds. One of the solutions to this supersymmetric FCNC problem is an alignment mechanism in which sfermion masses and fermion masses have some common origin and thus they are somehow aligned to each other. We propose a democratic approach to realize this idea, and illustrate how it has different predictions in slepton masses as well as lepton flavor violation from a more conventional minimal supergravity approach. This talk is based on our work in Ref. 1. (author)

Adding Flavor to Beverages with Non-Conventional Yeasts

Directory of Open Access Journals (Sweden)

Davide Ravasio

2018-02-01

Full Text Available Fungi produce a variety of volatile organic compounds (VOCs during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

Flavors in the soup: An overview of heavy-flavored jet energy loss at CMS

Science.gov (United States)

Jung, Kurt E.

The energy loss of jets in heavy-ion collisions is expected to depend on the flavor of the fragmenting parton. Thus, measurements of jet quenching as a function of flavor place powerful constraints on the thermodynamical and transport properties of the hot and dense medium. Measurements of the nuclear modification factors of the heavy flavor tagged jets from charm and bottom quarks in both PbPb and pPb collisions can quantify such energy loss effects. Specifically, pPb measurements provide crucial insights into the behavior of the cold nuclear matter effect, which is required to fully understand the hot and dense medium effects on jets in PbPb collisions. This dissertation presents the energy modification of b-jets in PbPb at √sNN = 2.76 TeV and pPb collisions at √sNN = 5.02 TeV, along with the first ever measurements of charm jets in pPb collisions at √s NN =5.02 TeV and in pp collisions at √s = 2.76 TeV. Measurements of b-jet and c-jet spectra are compared to pp data at √s = 2.76 TeV and to PYTHIA predictions at both 2.76 and 5.02 TeV. We observe a centrality-dependent suppression for b-jets in PbPb and a result that is consistent with PYTHIA for both charm and bottom jets in pPb collisions.

Flavor Tagging at Tevatron incl. calibration and control

Energy Technology Data Exchange (ETDEWEB)

Moulik, T.; /Kansas U.

2007-01-01

This report summarizes the flavor tagging techniques developed at the CDF and D0 experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a quark or an anti-quark. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B{sup 0} and B{sub S} system. The two experiments have developed their unique approaches to flavor tagging, using neural networks, and likelihood methods to disentangle tracks from b decays from other tracks. This report discusses these techniques and the measurement of B{sup 0} mixing, as a means to calibrate the taggers.

Essential Oil Composition and Antimicrobial Activity of Methyl cinnamate-Linalool Chemovariant of Ocimum basilicum L. from India

Directory of Open Access Journals (Sweden)

Rajendra Chandra Padalia

2017-03-01

Full Text Available The essential oils obtained from hydrodistillation of Ocimum basilicum L. harvested at four different growth stages during spring-summer and rain-autumn cropping seasons , were characterized using GC and GC-MS. The e ssential oil yield was found to vary from 0.28–0.32% and 0.40–0.52% during spring-summer and rain-autumn cropping season, respectively with its maximal at full bloom stage. Altogether , forty constituents, comprising 94.9–98.3% were identified represented by ( E -methyl cinnamate (36.6 – 66.4%, linalool (11.2 – 43.8%, and (Z -methyl cinnamate (5.4-7.6% as main constituents. Results showed that growth stages strongly influenced the chemical composition of the essential oil in two cropping seasons, particularly concerning to the content of ( E -methyl cinnamate and linalool. Seed setting stage was optimized for harvesting ( E -methyl cinnamate rich oil (66.4% in rain-winter cropping season. The antimicrobial potential of the essential oil was tested againist eight pathogenic bacteria and three fungal strains. Antimicrobial assay showed that the essential oil possessed good antibacterial activity against Streptococcus mutans, Staphylococcus epidermidis, Escherichia coli , and antifungal activity against Candida kefyr and Candida albicans. Ocimum basilicum , essential oil, ( E - methyl cinnamate, linalool, antibacterial activity, antifungal activity

Flavor Tagging with Deep Neural Networks at Belle II

CERN Multimedia

CERN. Geneva

2017-01-01

The Belle II experiment is mainly designed to investigate the decay of B meson pairs from $\\Upsilon(4S)$ decays, produced by the asymmetric electron-positron collider SuperKEKB. The determination of the B meson flavor, so-called flavor tagging, plays an important role in analyses and can be inferred in many cases directly from the final state particles. In this talk a successful approach of B meson flavor tagging utilizing a Deep Neural Network is presented. Monte Carlo studies show a significant improvement with respect to the established category-based flavor tagging algorithm.

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety

Directory of Open Access Journals (Sweden)

Clara G. Sears

2017-10-01

Full Text Available Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration’s “generally recognized as safe” (GRAS designation as evidence of flavoring safety. In this study, we assessed how college students’ perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p-values and multivariable logistic regression were employed to compare perceptions among participants considering e-cigarette flavorings as safe and those considering e-cigarette flavorings to be unsafe. The total sample size was 567 participants. Only 22% knew that GRAS designation meant that a product is safe to ingest, not inhale, inject, or use topically. Of participants who considered flavorings to be GRAS, the majority recognized that the designation meant a product is safe to ingest but also considered it safe to inhale. Although scientific uncertainty on the overall safety of flavorings in e-cigarettes remains, health messaging can educate the public about the GRAS designation and its irrelevance to e-cigarette safety.

Flavor universal resonances and warped gravity

Energy Technology Data Exchange (ETDEWEB)

Agashe, Kaustubh; Du, Peizhi; Hong, Sungwoo; Sundrum, Raman [Maryland Center for Fundamental Physics, Department of Physics,University of Maryland, College Park, MD 20742 (United States)

2017-01-04

Warped higher-dimensional compactifications with “bulk” standard model, or their AdS/CFT dual as the purely 4D scenario of Higgs compositeness and partial compositeness, offer an elegant approach to resolving the electroweak hierarchy problem as well as the origins of flavor structure. However, low-energy electroweak/flavor/CP constraints and the absence of non-standard physics at LHC Run 1 suggest that a “little hierarchy problem” remains, and that the new physics underlying naturalness may lie out of LHC reach. Assuming this to be the case, we show that there is a simple and natural extension of the minimal warped model in the Randall-Sundrum framework, in which matter, gauge and gravitational fields propagate modestly different degrees into the IR of the warped dimension, resulting in rich and striking consequences for the LHC (and beyond). The LHC-accessible part of the new physics is AdS/CFT dual to the mechanism of “vectorlike confinement”, with TeV-scale Kaluza-Klein excitations of the gauge and gravitational fields dual to spin-0,1,2 composites. Unlike the minimal warped model, these low-lying excitations have predominantly flavor-blind and flavor/CP-safe interactions with the standard model. Remarkably, this scenario also predicts small deviations from flavor-blindness originating from virtual effects of Higgs/top compositeness at ∼O(10) TeV, with subdominant resonance decays into Higgs/top-rich final states, giving the LHC an early “preview” of the nature of the resolution of the hierarchy problem. Discoveries of this type at LHC Run 2 would thereby anticipate (and set a target for) even more explicit explorations of Higgs compositeness at a 100 TeV collider, or for next-generation flavor tests.

Chemical segregation of progeny of camphor trees with high camphor c.q. Linalool content

NARCIS (Netherlands)

Khien, P.V.; Chien, Ho Trung; Dung, N.X.; Leclercq, A.X.; Leclercq, P.A.

1998-01-01

The propagation of open pollinated seed from two camphor trees with a high camphor and linalool content, respectively, yielded 115 progeny. The chemical composition of the leaf oils of these trees was analyzed by a combination of capillary GC and GC/MS. Four chemotypes could be distinguished among

Development of a method based on on-line reversed phase liquid chromatography and gas chromatography coupled by means of an adsorption-desorption interface for the analysis of selected chiral volatile compounds in methyl jasmonate treated strawberries.

Science.gov (United States)

de la Peña Moreno, Fernando; Blanch, Gracia Patricia; Flores, Gema; Ruiz Del Castillo, Maria Luisa

2010-02-12

A method based on the use of the through oven transfer adsorption-desorption (TOTAD) interface in on-line coupling between reversed phase liquid chromatography and gas chromatography (RPLC-GC) for the determination of chiral volatile compounds was developed. In particular, the method was applied to the study of the influence of methyl jasmonate (MJ) treatment on the production and enantiomeric composition of selected aroma compounds in strawberry. The compounds studied were ethyl 2-methylbutanoate, linalool and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (i.e. furaneol), which were examined on days 3, 6 and 9 after treatment. The method developed resulted in relative standard deviations (RSDs) of 21.6%, 8.1% and 9.8% and limits of detection (LD) of 0.04, 0.07 and 0.02mg/l for ethyl 2-methylbutanoate, linalool and furaneol, respectively. The application of the RPLC-TOTAD-GC method allowed higher levels of ethyl 2-methylbutanoate, linalool and furaneol to be detected, particularly after 9 days of treatment. Besides, MJ demonstrated to affect the enantiomeric distribution of ethyl 2-methylbutanoate. On the contrary, the enantiomeric composition of linalool and furaneol kept constant in both control and MJ-treated strawberries throughout the study. These results are discussed. Copyright 2009 Elsevier B.V. All rights reserved.

Lepton flavor violation at LEP II and beyond

International Nuclear Information System (INIS)

Feng, J.L.; Univ. of California, Berkeley, CA

1996-07-01

At present, two fundamental mysteries in particle physics are the origins of electroweak symmetry breaking and the fermion mass matrices. The experimental discovery of superpartners would represent enormous progress in the understanding of electroweak symmetry breaking, but would it also allow progress on the flavor problem? To date, nearly all experimental studies of supersymmetry have ignored the possibility of flavor mixings in the sfermion sector. However, since all superpartners must be given masses, all supersymmetric theories necessarily allow for the possibility of new flavor mixings beyond the standard model. In addition, there are now many supersymmetric theories of flavor, which predict a wide variety of superpartner flavor mixings. In this study, the author examines the possibility of measuring these mixings at LEP II and the Next Linear Collider (NLC). Rare flavor changing processes, such as μ → eγ, τ → μγ, τ → eγ, b → sγ, and neutral meson mixing, already provide important constraints on the sfermion flavor mixings through the virtual effects of superpartners. However, as will be seen below, once superpartners are discovered, it will be possible to probe these mixings much more powerfully by directly observing the change in flavor occurring at the superpartner production and decay vertices

Comparison of the neurotoxicities between volatile organic compounds and fragrant organic compounds on human neuroblastoma SK-N-SH cells and primary cultured rat neurons

Directory of Open Access Journals (Sweden)

Yasue Yamada

2015-01-01

Full Text Available These are many volatile organic compounds (VOCs that are synthesized, produced from petroleum or derived from natural compounds, mostly plants. Fragrant and volatile organic compounds from plants have been used as food additives, medicines and aromatherapy. Several clinical and pathological studies have shown that chronic abuse of VOCs, mainly toluene, causes several neuropsychiatric disorders. Little is known about the mechanisms of neurotoxicity of the solvents. n-Octanal, nonanal, and 2-ethyl-1-hexanol, which are used catalyzers or intermediates of chemical reactions, are released into the environment. Essential oils have the functions of self-defense, sterilization, and antibiosis in plants. When volatile organic compounds enter the body, there is the possibility that they will pass through the blood–brain barrier (BBB and affect the central nervous system (CNS. However, the direct effects of volatile organic compounds on neural function and their toxicities are still unclear. We compared the toxicities of n-octanal, nonanal and 2-ethyl-1-hexanol with those of five naturally derived fragrant organic compounds (FOCs, linalool, cis-3-hexen-1-ol, isoamyl alcohol, n-propyl alcohol and n-phenethyl alcohol. MTT assay of human neuroblastoma SK-N-SH cells showed that the IC50 values of linalool, cis-3-hexen-1-ol, isoamyl alcohol, n-propyl alcohol and phenethyl alcohol were 1.33, 2.3, >5, >5, and 2.39 mM, respectively, and the IC50 values of toluene, n-octanal, nonanal and 2-ethyl-1-hexanol were 850, 37.2, 8.31 and 15.1 μM, respectively. FOCs showed lower toxicities than those of VOCs. These results indicate that FOCs are safer than other compounds.

Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".

Science.gov (United States)

Liu, Mengjin; Bienfait, Bruno; Sacher, Oliver; Gasteiger, Johann; Siezen, Roland J; Nauta, Arjen; Geurts, Jan M W

2014-01-01

The incompleteness of genome-scale metabolic models is a major bottleneck for systems biology approaches, which are based on large numbers of metabolites as identified and quantified by metabolomics. Many of the revealed secondary metabolites and/or their derivatives, such as flavor compounds, are non-essential in metabolism, and many of their synthesis pathways are unknown. In this study, we describe a novel approach, Reverse Pathway Engineering (RPE), which combines chemoinformatics and bioinformatics analyses, to predict the "missing links" between compounds of interest and their possible metabolic precursors by providing plausible chemical and/or enzymatic reactions. We demonstrate the added-value of the approach by using flavor-forming pathways in lactic acid bacteria (LAB) as an example. Established metabolic routes leading to the formation of flavor compounds from leucine were successfully replicated. Novel reactions involved in flavor formation, i.e. the conversion of alpha-hydroxy-isocaproate to 3-methylbutanoic acid and the synthesis of dimethyl sulfide, as well as the involved enzymes were successfully predicted. These new insights into the flavor-formation mechanisms in LAB can have a significant impact on improving the control of aroma formation in fermented food products. Since the input reaction databases and compounds are highly flexible, the RPE approach can be easily extended to a broad spectrum of applications, amongst others health/disease biomarker discovery as well as synthetic biology.

Investigation of a Quantitative Method for the Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS of Different Wine Matrices

Directory of Open Access Journals (Sweden)

Mei Song

2015-04-01

Full Text Available A valid quantitative method for the analysis of chiral monoterpenes in white wine using head-space solid phase micro-extraction-MDGC-MS (HS-SPME-MDGC-MS with stable isotope dilution analysis was established. Fifteen compounds: (S-(−-limonene, (R-(+-limonene, (+-(2R,4S-cis-rose oxide, (−-(2S,4R-cis-rose oxide, (−-(2R,4R-trans-rose oxide, (+-(2S,4S-cis-rose oxide, furanoid (+-trans-linalool oxide, furanoid (−-cis-linalool oxide, furanoid (−-trans-linalool oxide, furanoid (+-cis-linalool oxide, (−-linalool, (+-linalool, (−-α-terpineol, (+-α-terpineol and (R-(+-β-citronellol were quantified. Two calibration curves were plotted for different wine bases, with varying residual sugar content, and three calibration curves for each wine base were investigated during a single fiber’s lifetime. This was needed as both sugar content and fiber life impacted the quantification of the chiral terpenes. The chiral monoterpene content of six Pinot Gris wines and six Riesling wines was then analyzed using the verified method. ANOVA with Tukey multiple comparisons showed significant differences for each of the detected chiral compounds in all 12 wines. PCA score plots showed a clear separation between the Riesling and Pinot Gris wines. Riesling wines had greater number of chiral terpenes in comparison to Pinot Gris wines. Beyond total terpene content it is possible that the differences in chiral terpene content may be driving the aromatic differences in white wines.

Search for the Lepton-Flavor-Violating Decays B-s(0) -> e(+/-)mu(-/+) and B-0 -> e(+/-)mu(-/+)

NARCIS (Netherlands)

Aaij, R.; Adeva, B.; Adinolfi, M.; Adrover, C.; Affolder, A.; Ajaltouni, Z.; Albrecht, J.; Alessio, F.; Alexander, M.; Ali, S.; Alkhazov, G.; Cartelle, P. Alvarez; Alves, A. A.; Amato, S.; Amerio, S.; Amhis, Y.; Anderlini, L.; Andreassen, R.; Andrews, J. E.; Appleby, R. B.; Gutierrez, O. Aquines; Archilli, F.; Artamonov, A.; Artuso, M.; Aslanides, E.; Auriemma, G.; Baalouch, M.; Bachmann, S.; Back, J. J.; Baesso, C.; Balagura, V.; Baldini, W.; Barlow, R. J.; Barschel, C.; Barsuk, S.; Barter, W.; Bauer, Th; Beddow, J.; Bedeschi, F.; Bediaga, I.; Belogurov, S.; Belous, K.; Belyaev, I.; Ben-Haim, E.; Bencivenni, G.; Benson, S.; Benton, J.; Berezhnoy, A.; Pellegrino, A.; Tolk, S.

2013-01-01

A search for the lepton-flavor-violating decays B-s(0) -> e(+/-)mu(-/+) and B-0 -> e(+/-)mu(-/+) is performed with a data sample, corresponding to an integrated luminosity of 1.0 fb(-1) of pp collisions at root s = 7 TeV, collected by the LHCb experiment. The observed number of B-s(0) ->

Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.

Science.gov (United States)

Ortega-Rivas, Enrique; Salmerón-Ochoa, Iván

2014-01-01

Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.

On the Flavor Structure of Natural Composite Higgs Models & Top Flavor Violation

CERN Document Server

Azatov, Aleksandr; Perez, Gilad; Soreq, Yotam

2014-01-01

We explore the up flavor structure of composite pseudo Nambu-Goldstone-boson Higgs models, where we focus on the flavor anarchic minimal $SO(5)$ case. We identify the different sources of flavor violation in this framework and emphasise the differences from the anarchic Randall-Sundrum scenario. In particular, the fact that the flavor symmetry does not commute with the symmetries that stabilize the Higgs potential may constrain the flavor structure of the theory. In addition, we consider the interplay between the fine tuning of the model and flavor violation. We find that generically the tuning of this class of models is worsen in the anarchic case due to the contributions from the additional fermion resonances. We show that, even in the presence of custodial symmetry, large top flavor violating rate are naturally expected. In particular, $t\\to cZ$ branching ratio of order of $10^{-5}$ is generic for this class of models. Thus, this framework can be tested in the next run of the LHC as well as in other future...

Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species.

Science.gov (United States)

Lasekan, Ola; See, Ng Siew

2015-02-01

Nineteen odour-active compounds were quantified in three black velvet tamarind fruit species. Calculation of the odour activity values (OAVs) of the odorants showed that differences in odour profiles of the tamarinds were mainly caused by linalool, limonene, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, nonanal, and (Z)-3-hexenal. On the basis of their high OAVs, cis-linalool oxide (furanoid), geranyl acetone, and cinnamyl acetate were identified as other potent odorants in the three tamarinds. Sensory studies revealed very distinct aroma profiles, which are characteristic of these types of fruits. While the Dialiumguineense elicited floral, flowery, caramel-like notes, the other two species were dominated by leaf-like, caramel, and green notes. Copyright © 2014 Elsevier Ltd. All rights reserved.

Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata pulp essential oil

Directory of Open Access Journals (Sweden)

Yonathan Asikin

2018-01-01

Full Text Available Shiikuwasha pulp is an important raw material for producing citrus essential oils. The volatile aroma composition of pulp essential oil was evaluated using gas chromatography (GC methods, and its aroma profile was assessed using GC-olfactometry with an extended aroma extract dilution analysis (AEDA technique in regard to alterations of odor strength and sensorial perception throughout serial dilution steps. The essential oil comprised a mixture of 55 aroma compounds, including monoterpene hydrocarbon, sesquiterpene hydrocarbon, alcohol, aldehyde, ester, and oxide compounds. The predominant compounds were limonene [57.36% (4462.80 mg/100 g of pulp] and γ-terpinene [25.14% (1956.21 mg/100 g of pulp]. However, linalool was identified as one of the key aroma components providing the highest flavor dilution factor in AEDA, whilst three sesquiterpene hydrocarbons (δ-elemene, germacrene B, and bicyclosesquiphellandrene and two esters (heptyl acetate and decyl acetate had superior relative flavor activities. The extended AEDA profile identified variations in assessed odor perceptions, intensity, and duration of aroma components over dilution, whereas the 12 most odor-active compounds showed comparable odor strengths.

Self-induced neutrino flavor conversion without flavor mixing

International Nuclear Information System (INIS)

Chakraborty, S.; Izaguirre, I.; Raffelt, G.G.; Hansen, R. S.

2016-01-01

Neutrino-neutrino refraction in dense media can cause self-induced flavor conversion triggered by collective run-away modes of the interacting flavor oscillators. The growth rates were usually found to be of order a typical vacuum oscillation frequency Δ m 2 /2E. However, even in the simple case of a ν e beam interacting with an opposite-moving ν-bar e beam, and allowing for spatial inhomogeneities, the growth rate of the fastest-growing Fourier mode is of order μ=√2 G F  n ν , a typical ν–ν interaction energy. This growth rate is much larger than the vacuum oscillation frequency and gives rise to flavor conversion on a much shorter time scale. This phenomenon of 'fast flavor conversion' occurs even for vanishing Δ m 2 /2E and thus does not depend on energy, but only on the angle distributions. Moreover, it does not require neutrinos to mix or to have masses, except perhaps for providing seed disturbances. We also construct a simple homogeneous example consisting of intersecting beams and study a schematic supernova model proposed by Ray Sawyer, where ν e and ν-bar e emerge with different zenith-angle distributions, the key ingredient for fast flavor conversion. What happens in realistic astrophysical scenarios remains to be understood

Lectures on Flavor Physics and CP Violation

CERN Document Server

Grinstein, Benjamín

2016-12-20

These lectures on flavor physics are an introduction to the subject. First lec- ture: We discuss the meaning of flavor and the importance of flavor physics in restricting extensions of the Standard Model (SM) of Electroweak interactions. We explain the origin of the KM matrix and how its elements are determined. We discuss FCNC and the GIM mechanism, followed by how a principle of Minimal Flavor Violation leads to SM extensions that are safe as far as FCNC are concerned even if the new physics comes in at low, TeVish scales. This is illustrated by the example of B radiative decays ( b → sγ ). Second lecture: We then turn our attention to CP-violation. We start by presenting neutral meson mixing. Then we consider various CP-asymmetries, culminating in the theoretically clean interference between mixing and decay into CP eigenstates.

A possible solution of the flavor problem and radiative neutrino masses

International Nuclear Information System (INIS)

Adulpravitchai, Adisorn

2010-01-01

In this thesis, we discuss two important problems of the Standard Model of Particle Physics (SM), namely the flavor problem and the reason for the smallness of neutrino masses. The first one might be related to the origin of non-abelian discrete flavor symmetries. We discuss the possibility of obtaining them from an underlying continuous flavor symmetry, i.e. SU(2) or SU(3) through spontaneous symmetry breaking. Moreover, we investigate their possible origin from an orbifold compactification. We discuss all non-abelian discrete symmetries, which can arise from an orbifold T 2 /Z N . They are A 4 , S 4 , D 4 , D 3 , and D 6 . We present the idea of combining the breaking of an orbifold GUT and the flavor symmetry arising from the orbifold. We demonstrate the construction in a 6d SUSY SO(10) x S 4 . For the second problem, we propose a one-loop neutrino mass model in the left-right symmetric framework. We observe the transmitted hierarchy from the charged lepton masses to the right-handed neutrino masses, which we call ''Radiative Transmission of Lepton Flavor Hierarchy''. Finally, we study the phenomenological aspects of the model such as lepton flavor violation (LFV), flavor number violation (FNV), and flavor changing neutral currents (FCNCs). (orig.)

Characterization of Volatile Compounds of Bulgur (Antep Type Produced from Durum Wheat

Directory of Open Access Journals (Sweden)

Saad Ibrahim Yousif

2018-01-01

Full Text Available Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME and Gas Chromatography–Mass Spectroscopy (GS-MS methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat. Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

FlavorDB: a database of flavor molecules

OpenAIRE

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet

2017-01-01

Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and ...

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

Science.gov (United States)

Kim, Jae Hyun; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

2004-02-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy ( Psauce could improve its sensory quality by reducing typical fishy smell.

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.

Science.gov (United States)

Allen, Joseph G; Flanigan, Skye S; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H; Christiani, David C

2016-06-01

There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as "popcorn lung." There has been limited research on flavoring chemicals in e-cigarettes. We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733-739; http://dx.doi.org/10.1289/ehp.1510185.

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

Science.gov (United States)

Qi, Jun; Liu, Deng-Yong; Zhou, Guang-Hong; Xu, Xing-Lian

2017-09-01

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. © 2017 Institute of Food Technologists®.

Safety evaluation of food flavorings

International Nuclear Information System (INIS)

Schrankel, Kenneth R.

2004-01-01

Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are used in very low levels in foods and beverages resulting in very low levels of human exposure or consumption. Today, the overwhelming regulatory trend is a positive list of flavoring substances, e.g. substances not listed are prohibited. Flavoring substances are added to the list following a safety evaluation based on the conditions of intended use by qualified experts. The basic principles for assessing the safety of flavoring ingredients will be discussed with emphasis on the safety evaluation of flavoring ingredients by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and the US Flavor and Extract Manufacturers Expert Panel (FEXPAN). The main components of the JECFA evaluation process include chemical structure, human intake (exposure), metabolism to innocuous or harmless substances, and toxicity concerns consistent with JECFA principles. The Flavor and Extract Manufacturers Association (FEMA) evaluation is very similar to the JECFA procedure. Both the JECFA and FEMA evaluation procedures are widely recognized and the results are accepted by many countries. This implies that there is no need for developing countries to conduct their own toxicological assessment of flavoring ingredients unless it is an unique ingredient in one country, but it is helpful to survey intake or exposure assessment. The global safety program established by the International Organization of Flavor Industry (IOFI) resulting in one worldwide open positive list of flavoring substances will be reviewed

A model-building approach to the origin of flavor

Energy Technology Data Exchange (ETDEWEB)

Schumacher, Erik

2017-01-24

In this thesis we link the recent anomalies reported in B meson and h→μτ decays to the smallness of neutrino masses and aspects of the flavor puzzle, including the hierarchy of the Yukawa couplings and the disparate fermion mixings. By formulating various new models we attempt to shed light on the potential common origin of the distinct measurements in the flavor sector. To this end, discrete symmetries are utilized in this work as the governing principle behind all fermion interactions. The first two models based on the S{sub 3} and the A{sub 4} symmetry, respectively, aim to unify the diverse fermion masses and mixings. Special features separate the frameworks from the flavor models in the literature that often lack testable predictions. While the first model provides interesting flavor-violating signatures in top quark decays, the second one ties the flavor to the grand unification scale in a novel way. In the three following models we focus on the anomalies that hint at lepton flavor and universality violation. We propose that the large flavor violation observed in h→μτ decays is dictated by the scalar mixing of an enlarged S{sub 4}-symmetric Higgs sector. By constructing two leptoquark models we show for the first time that leptoquark couplings shaped by a Froggatt-Nielsen mechanism can accommodate the B meson anomalies and simultaneously generate naturally-small neutrino masses. Emphasizing the importance of testability, we demonstrate how these models can be probed by future diphoton resonances, using the recent 750 GeV excess as an example scenario.

Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction.

Science.gov (United States)

Lee, Min Kyung; Uddin, M Salim; Chun, Byung Soo

2008-07-01

The oil in mackerel viscera was extracted by supercritical carbon dioxide (SCO2) at a semi-batch flow extraction process and the fatty acids composition in the oil was identified. Also the off-flavors removal in mackerel viscera and the storage improvement of the oils were carried out. As results obtained, by increasing pressure and temperature, quantity was increased. The maximum yield of oils obtained from mackerel viscera by SCO, extraction was 118 mgg(-1) (base on dry weight of freeze-dried raw anchovy) at 50 degrees C, 350 bar And the extracted oil contained high concentration of EPA and DHA. Also it was found that the autoxidation of the oils using SCO2 extraction occurred very slowly compared to the oils by organic solvent extraction. The off-flavors in the powder after SCO2 extraction were significantly removed. Especially complete removal of the trimethylamine which influences a negative compound to the products showed. Also other significant off-flavors such as aldehydes, sulfur-containing compounds, ketones, acids or alcohols were removed by the extraction.

A possible solution of the flavor problem and radiative neutrino masses

Energy Technology Data Exchange (ETDEWEB)

Adulpravitchai, Adisorn

2010-06-23

In this thesis, we discuss two important problems of the Standard Model of Particle Physics (SM), namely the flavor problem and the reason for the smallness of neutrino masses. The first one might be related to the origin of non-abelian discrete flavor symmetries. We discuss the possibility of obtaining them from an underlying continuous flavor symmetry, i.e. SU(2) or SU(3) through spontaneous symmetry breaking. Moreover, we investigate their possible origin from an orbifold compactification. We discuss all non-abelian discrete symmetries, which can arise from an orbifold T{sup 2}/Z{sub N}. They are A{sub 4}, S{sub 4}, D{sub 4}, D{sub 3}, and D{sub 6}. We present the idea of combining the breaking of an orbifold GUT and the flavor symmetry arising from the orbifold. We demonstrate the construction in a 6d SUSY SO(10) x S{sub 4}. For the second problem, we propose a one-loop neutrino mass model in the left-right symmetric framework. We observe the transmitted hierarchy from the charged lepton masses to the right-handed neutrino masses, which we call ''Radiative Transmission of Lepton Flavor Hierarchy''. Finally, we study the phenomenological aspects of the model such as lepton flavor violation (LFV), flavor number violation (FNV), and flavor changing neutral currents (FCNCs). (orig.)

Authenticity and traceability of vanilla flavors by analysis of stable isotopes of carbon and hydrogen.

Science.gov (United States)

Hansen, Anne-Mette Sølvbjerg; Fromberg, Arvid; Frandsen, Henrik Lauritz

2014-10-22

Authenticity and traceability of vanilla flavors were investigated using gas chromatography-isotope ratio mass spectrometry (GC-IRMS). Vanilla flavors produced by chemical synthesis (n = 2), fermentation (n = 1), and extracted from two different species of the vanilla orchid (n = 79) were analyzed. The authenticity of the flavor compound vanillin was evaluated on the basis of measurements of ratios of carbon stable isotopes (δ(13)C). It was found that results of δ(13)C for vanillin extracted from Vanilla planifolia and Vanilla tahitensis were significantly different (t test) and that it was possible to differentiate these two groups of natural vanillin from vanillin produced otherwise. Vanilla flavors were also analyzed for ratios of hydrogen stable isotopes (δ(2)H). A graphic representation of δ(13)C versus δ(2)H revealed that vanillin extracted from pods grown in adjacent geographic origins grouped together. Accordingly, values of δ(13)C and δ(2)H can be used for studies of authenticity and traceability of vanilla flavors.

Mellin moments of the O(αs3) heavy flavor contributions to unpolarized deep-inelastic scattering at Q2 >> m2 and anomalous dimensions

International Nuclear Information System (INIS)

Bierenbaum, I.; Bluemlein, J.; Klein, S.

2009-04-01

We calculate the O(α s 3 ) heavy flavor contributions to theWilson coefficients of the structure function F 2 (x,Q 2 ) and the massive operator matrix elements (OMEs) for the twist-2 operators of unpolarized deeply inelastic scattering in the region Q 2 >>m 2 . The massive Wilson coefficients are obtained as convolutions of massive OMEs and the known light flavor Wilson coefficients. We also compute the massive OMEs which are needed to evaluate heavy flavor parton distributions in the variable flavor number scheme (VFNS) to 3-loop order. All contributions to the Wilson coefficients and operator matrix elements but the genuine constant terms at O(α s 3 ) of the OMEs are derived in terms of quantities, which are known for general values in the Mellin variable N. For the operator matrix elements A (3) Qg , A (3) gq,Q and A (3) gg,Q the moments N=2 to 10, for A (3),PS Qq to N=12, and for A (3),NS qq,Q , A (3),PS qq,Q , A (3),PS gq,Q to N=14 are computed. These terms contribute to the light flavor +-combinations. For the flavor non-singlet terms, we calculate as well the odd moments N=1 to 13, corresponding to the light flavor --combinations. We also obtain the moments of the 3-loop anomalous dimensions, their color projections for the present processes respectively, in an independent calculation, which agree with the results given in the literature. (orig.)

μe conversion experiments. Testing charged lepton flavor violation

International Nuclear Information System (INIS)

Schaaf, Andries van der

2004-01-01

The recent evidence for neutrino mixing shows that lepton flavor is not a conserved quantity. Due to the smallness of the neutrino masses effective flavor changing neutral currents among charged leptons remain negligible in the Standard Model. Whereas b → sγ has a probability of O(10 -4 )μ → eγ is expected with a branching ratio around 10 -50 . Observable rates would be an unambiguous signal for physics beyond the Standard Model and indeed, many extensions of the model are constrained best by the present experimental limits on charged lepton flavor violation. In this talk I will discuss experimental searches for charged lepton flavor violation with emphasis on μe conversion in muonic atoms. (author)

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

NARCIS (Netherlands)

Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μb = m, can be easily overcome. For this it is sufficient to take advantage of the

21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Natural flavoring substances and natural substances used in conjunction with flavors. 172.510 Section 172.510 Food and Drugs FOOD AND DRUG ADMINISTRATION....510 Natural flavoring substances and natural substances used in conjunction with flavors. Natural...

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices.

Directory of Open Access Journals (Sweden)

Kathryn Rosbrook

Full Text Available The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1% using 2 e-cigarette delivery systems (cartridge and tank. Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design.

Effects of Cola-Flavored Beverages and Caffeine on Streptococcus mutans Biofilm Formation and Metabolic Activity.

Science.gov (United States)

Dotsey, Roger P; Moser, Elizabeth A S; Eckert, George J; Gregory, Richard L

To examine the effects of cola-flavored beverages and caffeine on growth and metabolism of Streptococcus mutans biofilm. This study was designed to determine if carbonated beverages or caffeine can increase S. mutans growth and biofilm formation and metabolic activity in vitro, potentially leading to increased S. mutans-associated cariogenicity in children that consume them. Six different cola-flavored products, plus pure caffeine, and pure high fructose corn syrup (HFCS), at different concentrations similar to those in the beverages were tested. A 16-hour culture of S. mutans was treated with different dilutions in bacteriological media. To test for the effect on biofilm formation, the biofilm was stained with crystal violet. The absorbance was determined to evaluate biofilm growth. Biofilm metabolic activity was measured based on biofilm having the ability to reduce XTT to a water-soluble orange compound. The inclusion of HFCS in the beverages, as well as pure HFCS, significantly enhanced bacterial biofilm formation and metabolic activity. Pure caffeine and the presence of caffeine in beverages did not significantly increase biofilm formation, but pure caffeine significantly increased metabolism, and Diet Coke had significantly greater metabolic activity than Caffeine-Free Diet Coke. HFCS increases both the biofilm formation and metabolism of S. mutans, and caffeine in some cases increases metabolism of S. mutans.

Flavored Tobacco Product Use Among Middle and High School Students--United States, 2014.

Science.gov (United States)

Corey, Catherine G; Ambrose, Bridget K; Apelberg, Benjamin J; King, Brian A

2015-10-02

The 2009 Family Smoking Prevention and Tobacco Control Act prohibits "characterizing flavors" (e.g., candy, fruit, and chocolate) other than tobacco and menthol in cigarettes; however, characterizing flavors are not currently prohibited in other tobacco products. Analyses of retail sales data suggest that U.S. consumption of flavored noncigarette tobacco products, including flavored cigars and flavored e-cigarettes, has increased in recent years. There is growing concern that widely marketed varieties of new and existing flavored tobacco products might appeal to youths (2) and could be contributing to recent increases in the use of tobacco products, including e-cigarettes and hookah, among youths. CDC and the Food and Drug Administration (FDA) analyzed data from the 2014 National Youth Tobacco Survey (NYTS) to determine the prevalence of past 30 day use (current use) of flavored e-cigarette, hookah tobacco, cigar, pipe tobacco or smokeless tobacco products, and menthol cigarettes among middle and high school students, and the proportion of current tobacco product users who have used flavored products. An estimated 70.0% (3.26 million) of all current youth tobacco users had used at least one flavored tobacco product in the past 30 days. Among current users, 63.3%, (1.58 million) had used a flavored e-cigarette, 60.6%, (1.02 million) had used flavored hookah tobacco, and 63.5% (910,000) had used a flavored cigar in the past 30 days. Given the millions of current youth tobacco users, it is important for comprehensive tobacco prevention and control strategies to address all forms of tobacco use, including flavored tobacco products, among U.S. youths.

Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.

Science.gov (United States)

Nsogning Dongmo, Sorelle; Sacher, Bertram; Kollmannsberger, Hubert; Becker, Thomas

2017-08-15

This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors ≥16) were β-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, nor-furaneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates

NARCIS (Netherlands)

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

2000-01-01

The influence of oil and food components in real food products on the absorption of four flavour compounds (limonene, decanal, linalool and ethyl 2-methyl butyrate) into linear low-density polyethylene (LLDPE) was studied using a large volume injection GC in vial extraction method. Model food

Potential hazards in smoke-flavored fish

Science.gov (United States)

Lin, Hong; Jiang, Jie; Li, Donghua

2008-08-01

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

Science.gov (United States)

Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

2015-01-01

Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

trans-2-Tritylcyclohexanol as a chiral auxiliary in permanganate-mediated oxidative cyclization of 2-methylenehept-5-enoates: application to the synthesis of trans-(+)-linalool oxide.

Science.gov (United States)

Al Hazmi, Ali M; Sheikh, Nadeem S; Bataille, Carole J R; Al-Hadedi, Azzam A M; Watkin, Sam V; Luker, Tim J; Camp, Nicholas P; Brown, Richard C D

2014-10-03

The permanganate-mediated oxidative cyclization of a series of 2-methylenehept-5-eneoates bearing different chiral auxiliaries was investigated, leading to the discovery of trans-2-tritylcyclohexanol (TTC) as a highly effective chiral controller for the formation of the 2,5-substituted THF diol product with high diastereoselectivity (dr ∼97:3). Chiral resolution of (±)-TTC, prepared in one step from cyclohexene oxide, afforded (-)-(1S,2R)-TTC (er >99:1), which was applied to the synthesis of (+)-trans-(2S,5S)-linalool oxide.

PTR-MS analysis of reference and plant-emitted volatile organic compounds

Science.gov (United States)

Maleknia, Simin D.; Bell, Tina L.; Adams, Mark A.

2007-05-01

Proton transfer reaction-mass spectrometry (PTR-MS) was applied to the analysis of a series of volatile organic compounds (VOCs) that emit from various plants. These include a group of alcohols (methanol, ethanol and butanol), carbonyl-containing compounds (acetic acid, acetone and benzaldehyde), isoprene, acetonitrile, tetrahydrofuran (THF), pyrazine, toluene and xylene and a series of terpenes (p-cymene, camphene, 2-carene, limonene, [beta]-myrcene, [alpha]-pinene, [beta]-pinene, [gamma]-tepinene and terpinolene) and oxygen-containing terpenes (1,8-cineole and linalool). These mass spectral data were compared to an electron ionization (EI) database identifying that not all PTR-MS fragments were common to EI. PTR-MS studies of these reference compounds were utilized to identify VOCs emitted from Eucalyptus grandis leaf at a temperature range of 30-100 °C. In addition to protonated molecules (M + H)+, abundant proton-bound dimers or trimers were detected for alcohols, acetone, acetonitrile and THF. Abundant fragment ions attributed to the loss of water from these proton-bound clusters were also observed. The stability of butyl (C4H9+ m/z 57) and acetyl (CH3CO+ m/z 43) fragment ions directed the proton-transfer reactions of butanol and acetic acid. Abundant (M + H)+ ions were detected for pyrazine, THF, toluene and xylene, as well as for all terpenes except those containing oxygen. For linalool and 1,8-cineole, the loss of water generated an abundant fragment ion at m/z 137. PTR-MS fragmentation patterns for terpenes were proposed for m/z 81 (C6H9+), 93 (C7H9+), 95 (C7H11+), 107 (C8H11+), 109 (C8H13+), 119 (C9H11+), 121 (C9H13+) and 137 (loss of water for oxygen-containing terpenes; C10H17+). The relative abundances of (M + H)+ and fragments for all terpenes (except linalool) were dependent on the drift tube voltage and the optimum voltage for detection of molecular ions was different for various terpenes.

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

Directory of Open Access Journals (Sweden)

Wei Zou

2018-04-01

Full Text Available Strong flavor baijiu (SFB, also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions. The review specifically emphasizes on the most recently conducted culture-independent analysis of SFB microbial community diversity. Furthermore, the possible application of systems biology approaches for elucidating the molecular mechanisms of SFB production were also reviewed and prospected.

Lepton C P violation in a ν 2 HDM with flavor

Science.gov (United States)

Barradas-Guevara, E.; Félix-Beltrán, O.; Gonzalez-Canales, F.; Zeleny-Mora, M.

2018-02-01

In this work we propose an extension to the Standard Model in which we consider a type-III two-Higgs-doublet model (2HDM) plus massive neutrinos and the horizontal flavor symmetry S3 (ν 2 HDM ⊗S3 ). In the above framework and with the explicit breaking of flavor symmetry S3, the Yukawa matrices in the flavor-adapted basis are represented by means of a matrix with two texture zeros. Also, the active neutrinos are considered as Majorana particles and their masses are generated through the type-I seesaw mechanism. The unitary matrices that diagonalize the mass matrices, as well as the flavor-mixing matrices, are expressed in terms of fermion mass ratios. Consequently, in the mass basis the entries of the Yukawa matrices naturally acquire the form of the so-called Cheng-Sher ansatz. For the leptonic sector of ν 2 HDM ⊗S3, we compare, through a χ2 likelihood test, the theoretical expressions of the flavor-mixing angles with the masses and flavor-mixing leptons current experimental data. The results obtained in this χ2 analysis are in very good agreement with the current experimental data. We also obtain allowed value ranges for the "Dirac-like" phase factor, as well as for the two Majorana phase factors. Furthermore, we study the phenomenological implications of these numerical values of the C P -violation phases on the neutrinoless double-beta decay, and for long baseline neutrino oscillation experiments such as T2K, NO ν A , and DUNE.

Flavor physics and CP violation

International Nuclear Information System (INIS)

Isidori, Gino

2014-01-01

Lectures on flavor physics presented at the 2012 CERN HEP Summer School. Content: 1) flavor physics within the Standard Model, 2) phenomenology of B and D decays, 3) flavor physics beyond the Standard Model

Identification of key aromatic compounds in Congou black tea by PLSR with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.

Science.gov (United States)

Mao, Shihong; Lu, Changqi; Li, Meifeng; Ye, Yulong; Wei, Xu; Tong, Huarong

2018-04-13

Gas chromatography-olfactometry (GC-O) is the most frequently used method to estimate the sensory contribution of single odorant, but disregards the interactions between volatiles. In order to select the key volatiles responsible for the aroma attributes of Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical approaches were applied. By sensory analysis, nine panelists developed 8 descriptors, namely, floral, sweet, fruity, green, roasted, oil, spicy, and off-odor. Linalool, (E)-furan linalool oxide, (Z)-pyran linalool oxide, methyl salicylate, β-myrcene, phenylethyl alcohol which identified from the most representative samples by GC-O procedure, were the essential aroma-active compounds in the formation of basic Congou black tea aroma. In addition, 136 volatiles were identified by gas chromatography-mass spectrometry (GC-MS), among which 55 compounds were determined as the key factors for the six sensory attributes by partial least-square regression (PLSR) with variable importance of projection (VIP) scores. Our results demonstrated that HS-SPME/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies allowed us to comprehensively evaluate the sensorial contribution of single volatile from different perspectives, can be applied to related products for comprehensive quality control. This article is protected by copyright. All rights reserved.

The Flavor World of Childhood

Directory of Open Access Journals (Sweden)

Julie A Mennella

2014-07-01

Although some may view food choice as a cultural trait, not directly related to our biology, overwhelming evidence suggests that children’s biology makes them especially vulnerable to the current food environment of processed foods high in salt and refined sugars. Emerging research in humans and animal models suggests that, beginning very early in life, sensory experiences shape and modify flavor and food preferences and have far-reaching effects on behavior. Such early life experiences with healthy levels of salt and sweet tastes and repeated exposure to healthy food flavors may go a long way toward promoting healthy eating and growth, which could have a significant impact in addressing the many chronic illnesses associated with poor food choice. Yet because of the lack of research, many feeding practices are based on idiosyncratic parental behavior, family traditions, or medical lore, rather than research. One of the keys to continued advances and applications on how to develop good food habits comes from studying the fundamental principles underlying flavor learning, which provides an understanding and appreciation of essential aspect of cultural food practices and habits.

Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles

DEFF Research Database (Denmark)

Haahr, Anne-Mette; Madsen, Henrik; Smedsgaard, Jørn

2003-01-01

and the method can be used to measure breath from the nose. A mathematical model of the data was developed to give a quantitative method for description and characterization of the release of flavor compounds. The release profiles consisted of two sequences, one for a chewing period, and one for a phasing out...... process. The proposed method for modeling provided a reasonable description of the release process. In addition to flavor compounds, this new interface and mathematical application could provide information on chemicals in the human breath which could be interesting, for example, within medical diagnosis....... with that of the flavor detection threshold. An application study on the release of menthone and menthol from chewing gum by a group of six test persons was performed. Flavored chewing gum was used as a model matrix because of the long chewing periods and the simplicity of the system. It is concluded that the interface...

Searching for flavor labels in food products: The influence of color-flavor congruence and association strength

Directory of Open Access Journals (Sweden)

Carlos eVelasco

2015-03-01

Full Text Available Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent combinations of product packaging colors and flavor labels would facilitate visual search for products labelled with specific flavors in a Stroop-like manner. Across two experiments, a Stroop-like effect between flavor words and packaging colors is documented and we demonstrate that people are able to search for packaging flavor labels more rapidly when the color of the packaging is congruent with the flavor label (e.g., red/tomato than when it is incongruent (e.g., yellow/tomato. In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Unlocking color and flavor in superconducting strange quark matter

International Nuclear Information System (INIS)

Alford, Mark; Berges, Juergen; Rajagopal, Krishna

1999-01-01

We explore the phase diagram of strongly interacting matter with massless u and d quarks as a function of the strange quark mass m s and the chemical potential μ for baryon number. Neglecting electromagnetism, we describe the different baryonic and quark matter phases at zero temperature. For quark matter, we support our model-independent arguments with a quantitative analysis of a model which uses a four-fermion interaction abstracted from single-gluon exchange. For any finite m s , at sufficiently large μ we find quark matter in a color-flavor-locked state which leaves a global vector-like SU(2) color+L+R symmetry unbroken. As a consequence, chiral symmetry is always broken in sufficiently dense quark matter. As the density is reduced, for sufficiently large m s we observe a first-order transition from the color-flavor-locked phase to color superconducting phase analogous to that in two-flavor QCD. At this unlocking transition chiral symmetry is restored. For realistic values of m s our analysis indicates that chiral symmetry breaking may be present for all densities down to those characteristic of baryonic matter. This supports the idea that quark matter and baryonic matter may be continuously connected in nature. We map the gaps at the quark Fermi surfaces in the high density color-flavor-locked phase onto gaps at the baryon Fermi surfaces at low densities

Gamma ray constraints on flavor violating asymmetric dark matter

DEFF Research Database (Denmark)

Masina, I.; Panci, P.; Sannino, F.

2012-01-01

We show how cosmic gamma rays can be used to constrain models of asymmetric Dark Matter decaying into lepton pairs by violating flavor. First of all we require the models to explain the anomalies in the charged cosmic rays measured by PAMELA, Fermi and H.E.S.S.; performing combined fits we...... determine the allowed values of the Dark Matter mass and lifetime. For these models, we then determine the constraints coming from the measurement of the isotropic gamma-ray background by Fermi for a complete set of lepton flavor violating primary modes and over a range of DM masses from 100 GeV to 10 Te......V. We find that the Fermi constraints rule out the flavor violating asymmetric Dark Matter interpretation of the charged cosmic ray anomalies....

An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

NARCIS (Netherlands)

Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

2018-01-01

E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors

Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference.

Science.gov (United States)

Webster, J B; Duncan, S E; Marcy, J E; O'Keefe, S F

2009-01-01

Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all visible Rb excitation wavelengths; all treatments blocked UV Rb excitation wavelengths) was exposed to fluorescent lighting at 4 degrees C for up to 21 d and evaluated for light-oxidized flavor. Controls consisted of bottles with no overwrap (light-exposed treatment; represents the light barrier properties of the glass packaging) and bottles overwrapped with aluminum foil (light-protected treatment). A balanced incomplete block multi-sample difference test, using a ranking system and a trained panel, was used for evaluation of light oxidation flavor intensity. Volatiles were evaluated by gas chromatography and Rb degradation was evaluated by fluorescence spectroscopy. Packaging overwraps limited production of light oxidation flavor over time but not to the same degree as the complete light block. Blocking all visible and UV Rb excitation wavelengths reduced light oxidation flavor better than blocking only a single visible excitation wavelength plus all UV excitation wavelengths. Rb degraded over time in all treatments except the light-protected control treatment and only minor differences in the amount of degradation among treatments was observed. Hexanal production was significantly higher in the light-exposed control treatment compared to the light-protected control treatment from day 7; it was only sporadically significantly higher in the 570 nm and 400 nm block treatments. Pentanal, heptanal, and an unidentified volatile compound also increased in concentration over time, but there were no significant differences in concentration among the packaging overwrap treatments for these compounds.

Gapless Color-Flavor-Locked Quark Matter

DEFF Research Database (Denmark)

Alford, Mark; Kouvaris, Christoforos; Rajagopal, Krishna

2004-01-01

In neutral cold quark matter that is sufficiently dense that the strange quark mass M_s is unimportant, all nine quarks (three colors; three flavors) pair in a color-flavor locked (CFL) pattern, and all fermionic quasiparticles have a gap. We argue that as a function of decreasing quark chemical...... potential mu or increasing M_s, there is a quantum phase transition from the CFL phase to a new ``gapless CFL phase'' in which only seven quasiparticles have a gap. The transition occurs where M_s^2/mu is approximately equal to 2*Delta, with Delta the gap parameter. Gapless CFL, like CFL, leaves unbroken...... a linear combination Qtilde of electric and color charges, but it is a Qtilde-conductor with a nonzero electron density. These electrons and the gapless quark quasiparticles make the low energy effective theory of the gapless CFL phase and, consequently, its astrophysical properties are qualitatively...

Assessing the permeability of the rat sciatic nerve epineural sheath against compounds with local anesthetic activity: an ex vivo electrophysiological study.

Science.gov (United States)

Kagiava, Alexia; Theophilidis, George

2013-10-01

Abstract Studies have shown that the sciatic nerve epineural sheath acts as a barrier and has a delaying effect on the diffusion of local anesthetics into the nerve fibers and endoneurium. The purpose of this work is to assess and to quantify the permeability of the epineural sheath. For this purpose, we isolated the rat sciatic nerve in a three-chamber recording bath that allowed us to monitor the constant in amplitude evoked nerve compound action potential (nCAP) for over 24 h. For nerves exposed to the compounds under investigation, we estimated the IT50 the time required to inhibit the nCAP to 50% of its initial value. For desheathed nerves, the half-vitality time was denoted as IT50(-) and for the ensheath normal nerves as IT50(+). There was no significant difference between the IT50 of desheathed and ensheathed nerves exposed to normal saline. The IT50(-) for nerves exposed to 40 mM lidocaine was 12.1 ± 0.95 s (n=14) and the IT50(+) was 341.4 ± 2.49 s (n=6). The permeability (P) coefficient of the epineural sheath was defined as the ratio IT50(+)/IT50(-). The P coefficient for 40 mM lidocaine and linalool was 28.2 and 3.48, correspondingly, and for 30 mM 2-heptanone was 4.87. This is an indication that the epineural sheath provided a stronger barrier against lidocaine, compared to natural local anesthetics, linalool and 2-heptanone. The methodology presented here is a useful tool for studying epineural sheath permeability to compounds with local anesthetic properties.

Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree.

Science.gov (United States)

Du, Xiaofen; Finn, Chad; Qian, Michael C

2010-02-10

The distribution of volatile constituents in ancestral genotypes of 'Marion' blackberry's pedigree was investigated over two growing seasons. Each genotype in the pedigree had a specific volatile composition. Red raspberry was dominated by norisoprenoids, lactones, and acids. 'Logan' and 'Olallie' also had a norisoprenoid dominance but at much lower concentrations. The concentration of norisoprenoids in other blackberry genotypes was significantly lower. Terpenes and furanones were predominant in wild 'Himalaya' blackberry, whereas terpenes were the major volatiles in 'Santiam'. 'Marion', a selection from 'Chehalem' and 'Olallie', contained almost all of the volatile compounds in its pedigree at moderate amount. The chiral isomeric ratios of 11 pairs of compounds were also studied. Strong chiral isomeric preference was observed for most of the chiral compounds, and each cultivar had its unique chiral isomeric distribution. An inherent pattern was observed for some volatile compounds in the 'Marion' pedigree. Raspberry and 'Logan' had a very high concentration of beta-ionone, but was reduced by half in 'Olallie' and by another half in 'Marion' as the crossing proceeded. A high content of linalool in 'Olallie' and a low content in 'Chehalem' resulted in a moderate content of linalool in their progeny 'Marion'. However, the concentration of furaneol in 'Marion' was higher than in its parents. A high content of (S)-linalool in 'Olallie' and a racemic content of (S)-,(R)-linalool in 'Chehalem' resulted in a preference for the (S)-form in 'Marion'.

Flavor Physics in the Quark Sector

CERN Document Server

Antonelli, Mario; Bauer, Daniel Adams; Becher, Thomas G.; Beneke, M.; Bevan, Adrian John; Blanke, Monika; Bloise, C.; Bona, Marcella; Bondar, Alexander E.; Bozzi, Concezio; Brod, Joachim; Buras, Andrzej J.; Cabibbo, N.; Carbone, A.; Cavoto, Gianluca; Cirigliano, Vincenzo; Ciuchini, Marco; Coleman, Jonathon P.; Cronin-Hennessy, Daniel P.; Dalseno, J.P.; Davies, C.H.; Di Lodovico, Francesca; Dingfelder, Jochen C.; Dolezal, Zdenek; Donati, Simone; Dungel, W.; Egede, Ulrik; Eigen, Gerald; Faccini, Riccardo; Feldmann, Thorsten; Ferroni, Fernando; Flynn, Jonathan M.; Franco, Enrico; Fujikawa, M.; Furic, Ivan K.; Gambino, Paolo; Gardi, E.; Gershon, Timothy John; Giagu, Stefano; Golowich, Eugene; Goto, Toru; Greub, C.; Grojean, Christophe; Guadagnoli, Diego; Haisch, U.A.; Harr, Robert Francis; Hoang, Andre H.; Hurth, Tobias; Isidori, Gino; Jaffe, D.E.; Juttner, Andreas; Jager, Sebastian; Khodjamirian, Alexander; Koppenburg, Patrick Stefan; Kowalewski, Robert V.; Krokovny, P.; Kronfeld, Andreas Samuel; Laiho, J.; Lanfranchi, G.; Latham, Thomas Edward; Libby, James F.; Limosani, A.; Lopes Pegna, David; Lu, Cai-Dian; Lubicz, Vittorio; Lunghi, Enrico; Luth, Vera G.; Maltman, K.; Marciano, William Joseph; Martin, Emilie Claire Mutsumi; Martinelli, Guido; Martinez-Vidal, Fernando; Masiero, A.; Mateu, V.; Mescia, Federico; Mohanty, Gagan Bihari; Moulson, Matthew; Neubert, Matthias; Neufeld, Helmut; Nishida, Shohei; Offen, Nils; Palutan, M.; Paradisi, Paride; Parsa, Z.; Passemar, Emilie; Patel, M.; Pecjak, B.D.; Petrov, Alexey A.; Pich, Antonio; Pierini, Maurizio; Plaster, Brad; Powell, Brian Alfred; Prell, Soeren Andre; Rademaker, J.; Rescigno, Marco; Ricciardi, Stefania; Robbe, Patrick; Rodrigues, E.; Rotondo, Marcello; Sacco, Roberto; Schilling, Christopher James; Schneider, Olivier; Scholz, Enno E.; Schumm, Bruce Andrew; Schwanda, C.; Schwartz, Alan Jay; Sciascia, Barbara; Serrano, Justine; Shigemitsu, J.; Shipsey, Ian P.J.; Sibidanov, A.L.; Silvestrini, Luca; Simonetto, Franco; Simula, Silvano; Smith, Christopher; Soni, A.; Sonnenschein, Lars; Sordini, Viola; Sozzi, Marco S.; Spadaro, Tommaso; Spradlin, Patrick Michael; Stocchi, Achille; Tantalo, Nazario; Tarantino, Cecilia; Telnov, Alexandre V.; Tonelli, Diego; Towner, I.S.; Trabelsi, K.; Urquijo, Phillip; Van de Water, R.S.; Van Kooten, Richard J.; Virto, Javier; Volpi, Guido; Wanke, R.; Westhoff, Susanne; Wilkinson, G.; Wingate, Matthew Bowen; Xie, Y.; Zupan, Jure

2010-01-01

One of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor and measurements and theoretical interpretations of their results have advanced tremendously: apart from masses and quantum numbers of flavor particles, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. Till early 1990s observations of CP violation were confined to neutral $K$ mesons, but since then a large number of CP-violating processes have been studied in detail in neutral $B$ mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of $K, D$, and $B$ mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near...

Distinctive exotic flavor and aroma compounds of some exotic tropical fruits and berries: a review.

Science.gov (United States)

Lasekan, Ola; Abbas, Kassim A

2012-01-01

The characteristic flavor of exotic tropical fruits is one of their most attractive attributes to consumers. In this article, the enormous diversity of exotic fruit flavors is reviewed. Classifying some of the exotic fruits into two classes on the basis of whether esters or terpenes predominate in the aroma was also attempted. Indeed, as far as exotic tropical fruits are concerned, the majority of fruits have terpenes predominating in their aroma profile. Some of the fruits in this group are the Amazonian fruits such as pitanga, umbu-caja, camu-camu, garcinia, and bacuri. The ester group is made up of rambutan, durians, star fruit, snake fruit, acerola, tamarind, sapodilla, genipap, soursop, cashew, melon, jackfruit, and cupuacu respectively. Also, the role of sulphur-volatiles in some of the exotic fruits is detailed.

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

Science.gov (United States)

Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

2018-04-01

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μ b = m, can be easily overcome. For this it is sufficient to take advantage of the freedom in choosing the position of the HFMP. We demonstrate that by choosing a sufficiently large HFMP, which could be as large as 10 times the mass of the heavy quark, one can achieve the following improvements: 1) above the HFMP the size of missing power corrections O(m) is restricted by the value of μ b and, therefore, the error associated with their omission can be made negligible; 2) additional prescriptions for the definition of cross-sections are not required; 3) the resummation accuracy is maintained and 4) contrary to the common lore we find that the discontinuity of α s and pdfs across thresholds leads to improved continuity in predictions for observables. We have considered a large set of proton-proton and electron-proton collider processes, many through NNLO QCD, that demonstrate the broad applicability of our proposal.

Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

Science.gov (United States)

Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

2014-08-28

ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO 2 , while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

Comprehensive proteome analysis of the response of Pseudomonas putida KT2440 to the flavor compound vanillin.

Science.gov (United States)

Simon, Oliver; Klaiber, Iris; Huber, Armin; Pfannstiel, Jens

2014-09-23

Understanding of the molecular response of bacteria to precursors, products and environmental conditions applied in bioconversions is essential for optimizing whole-cell biocatalysis. To investigate the molecular response of the potential biocatalyst Pseudomonas putida KT2440 to the flavor compound vanillin we applied complementary gel- and LC-MS-based quantitative proteomics approaches. Our comprehensive proteomics survey included cytoplasmic and membrane proteins and led to the identification and quantification of 1614 proteins, corresponding to 30% of the total KT2440 proteome. 662 proteins were altered in abundance during growth on vanillin as sole carbon source as compared to growth on glucose. The proteome response entailed an increased abundance of enzymes involved in vanillin degradation, significant changes in central energy metabolism and an activation of solvent tolerance mechanisms. With respect to vanillin metabolism, particularly enzymes belonging to the β-ketoadipate pathway including a transcriptional regulator and porins specific for vanillin uptake increased in abundance. However, catabolism of vanillin was not dependent on vanillin dehydrogenase (Vdh), as shown by quantitative proteome analysis of a Vdh-deficient KT2440 mutant (GN235). Other aldehyde dehydrogenases that were significantly increased in abundance in response to vanillin may replace Vdh and thus may represent interesting targets for improving vanillin production in P. putida KT2440. The high demand for the flavor compound vanillin by the food and fragrance industry makes natural vanillin from vanilla pods a scarce and expensive resource rendering its biotechnological production economically attractive. Pseudomonas bacteria are metabolically very versatile and accept a broad range of hydrocarbons as carbon source making them suitable candidates for bioconversion processes. This work describes the impact of vanillin on the metabolism of the reference strain P. putida KT2440 on a

Three Lectures of Flavor and CP violation within and Beyond the Standard Model

CERN Document Server

Gori, Stefania

2016-01-01

These notes are based on the lectures I gave at the 2015 European School of High-Energy Physics (ESHEP2015). I discuss 1) flavor physics within the Standard Model, 2) effective field theories and Minimal Flavor Violation, 3) flavor physics in theories beyond the Standard Model and "high energy" flavor transitions of the top quark and of the Higgs boson. As a bi-product, I present the most updated constraints from the measurements of B_s -> mu^+mu^-, as well as I discuss the most recent development in the LHC searches for top flavor changing couplings.

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.

Science.gov (United States)

Zhu, Chao-Zhi; Zhao, Jing-Li; Tian, Wei; Liu, Yan-Xia; Li, Miao-Yun; Zhao, Gai-Ming

2018-01-01

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham. Jinhua ham is a well-known traditional Chinese dry-cured meat product. However, the formation of the compounds comprising its special flavor is not well understood. Our results indicate that Maillard reactions occur in Jinhua ham under ripening conditions. This work illustrates the contribution of Maillard reactions to the flavor of Jinhua ham. © 2017 Institute of Food Technologists®.

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Exotic open-flavor $bc\\bar{q}\\bar{q}$, $bc\\bar{s}\\bar{s}$ and $qc\\bar{q}\\bar{b}$, $sc\\bar{s}\\bar{b}$ tetraquark states

OpenAIRE

Chen, Wei; Steele, T. G.; Zhu, Shi-Lin

2013-01-01

We study the exotic $bc\\bar{q}\\bar{q}$, $bc\\bar{s}\\bar{s}$ and $qc\\bar{q}\\bar{b}$, $sc\\bar{s}\\bar{b}$ systems by constructing the corresponding tetraquark currents with $J^P=0^+$ and $1^+$. After investigating the two-point correlation functions and the spectral densities, we perform QCD sum rule analysis and extract the masses of these open-flavor tetraquark states. Our results indicate that the masses of both the scalar and axial vector tetraquark states are about $7.1-7.2$ GeV for the $bc\\...

Supersymmetry: Compactification, flavor, and dualities

Science.gov (United States)

Heidenreich, Benjamin Jones

We describe several new research directions in the area of supersymmetry. In the context of low-energy supersymmetry, we show that the assumption of R-parity can be replaced with the minimal flavor violation hypothesis, solving the issue of nucleon decay and the new physics flavor problem in one stroke. The assumption of minimal flavor violation uniquely fixes the form of the baryon number violating vertex, leading to testable predictions. The NLSP is unstable, and decays promptly to jets, evading stringent bounds on vanilla supersymmetry from LHC searches, whereas the gravitino is long-lived, and can be a dark matter component. In the case of a sbottom LSP, neutral mesinos can form and undergo oscillations before decaying, leading to same sign tops, and allowing us to place constraints on the model in this case. We show that this well-motivated phenomenology can be naturally explained by spontaneously breaking a gauged flavor symmetry at a high scale in the presence of additional vector-like quarks, leading to mass mixings which simultaneously generate the flavor structure of the baryon-number violating vertex and the Standard Model Yukawa couplings, explaining their minimal flavor violating structure. We construct a model which is robust against Planck suppressed corrections and which also solves the mu problem. In the context of flux compactifications, we begin a study of the local geometry near a stack of D7 branes supporting a gaugino condensate, an integral component of the KKLT scenario for Kahler moduli stabilization. We obtain an exact solution for the geometry in a certain limit using reasonable assumptions about symmetries, and argue that this solution exhibits BPS domain walls, as expected from field theory arguments. We also begin a larger program of understanding general supersymmetric compactifications of type IIB string theory, reformulating previous results in an SL(2, R ) covariant fashion. Finally, we present extensive evidence for a new class of

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir.

Science.gov (United States)

Walsh, Aaron M; Crispie, Fiona; Kilcawley, Kieran; O'Sullivan, Orla; O'Sullivan, Maurice G; Claesson, Marcus J; Cotter, Paul D

2016-01-01

Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages. This pattern is consistent with an observation that genes involved in aromatic amino acid biosynthesis were absent from L. kefiranofaciens but were present in L. mesenteroides . Additionally, these shifts in the microbial community structure, and associated pathways, corresponded to changes in the levels of volatile compounds. Specifically, Acetobacter spp. correlated with acetic acid; Lactobacillus spp. correlated with carboxylic acids, esters and ketones; Leuconostoc spp. correlated with acetic acid and 2,3-butanedione; and Saccharomyces spp. correlated with esters. The correlation data suggest a causal relationship between microbial taxa and flavor that is supported by observations that addition of L. kefiranofaciens NCFB 2797 increased the levels of esters and ketones whereas addition of L. mesenteroides 213M0 increased the levels of acetic acid and 2,3-butanedione. Finally, we detected genes associated with probiotic functionalities in the kefir microbiome. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein and can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. IMPORTANCE Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand

Flavor and taste compounds analysis in Chinese solid fermented ...

African Journals Online (AJOL)

A total of 82 kinds of volatile compounds were identified, including alcohols, acids, esters, aldehydes, ketones, phenols, heterocyclic compounds, alkynes and benzenes. The subtle aroma of the soy sauce seemed to depend not only on particular key compounds but also on a “critical balance” or a “weighted concentration

Analysis of Bs flavor oscillations at CDF

Energy Technology Data Exchange (ETDEWEB)

Guerreiro Leonardo, Nuno Teotonio Viegas [Massachusetts Inst. of Technology (MIT), Cambridge, MA (United States)

2006-09-01

The search for and study of flavor oscillations in the neutral B_sB_s meson system is an experimentally challenging task. It constitutes a flagship analysis of the Tevatron physics program. In this dissertation, they develop an analysis of the time-dependent B_s flavor oscillations using data collected with the CDF detector. The data samples are formed of both fully and partially reconstructed B meson decays: B_s → D_sπ(ππ) and B_s → D_slv. A likelihood fitting framework is implemented and appropriate models and techniques developed for describing the mass, proper decay time, and flavor tagging characteristics of the data samples. The analysis is extended to samples of B⁺ and B⁰ mesons, which are further used for algorithm calibration and method validation. The B mesons lifetimes are extracted. The measurement of the B⁰ oscillation frequency yields Δm_d = 0.522 ± 0.017 ps^-1. The search for B_s oscillations is performed using an amplitude method based on a frequency scanning procedure. Applying a combination of lepton and jet charge flavor tagging algorithms, with a total tagging power ϵ'D² of 1.6%, to a data sample of 355 pb^-1, a sensitivity of 13.0 ps^-1 is achieved. They develop a preliminary same side kaon tagging algorithm, which is found to provide a superior tagging power of about 4.0% for the B_s meson species. A study of the dilution systematic uncertainties is not reported. From its application as is to the B_s samples the sensitivity is significantly increased to about 18 ps^-1 and a hint of a signal is seen at about 175. ps^-1. They demonstrate that the extension of the analysis to the increasing data samples with the inclusion of the same side tagging algorithm is capable of providing an observation of B_s mixing beyond the

Open Heavy Flavor and Quarkonia Results at RHIC

Science.gov (United States)

Nouicer, Rachid

2017-12-01

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertex tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at GeV. In p/3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and ϒ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. We observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.

Open Heavy Flavor and Quarkonia Results at RHIC

Directory of Open Access Journals (Sweden)

Nouicer Rachid

2017-01-01

Full Text Available RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at SNN=200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1 PHENIX Collaboration installed silicon vertex tracker (VTX at mid-rapidity region and forward silicon vertex tracker (FVTX at the forward rapidity region, and (2 STAR Collaboration installed the heavy flavor tracker (HFT and the muon telescope detector (MTD both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S and ψ(2S production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at SNN=200 GeV. In p/3He + A collisions at forward rapidity, we observe no difference in the ψ(2S/ψ(1S ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and ϒ measurements in the di-muon decay channel in Au + Au collisions at SNN=200 GeV at mid-rapidity at RHIC. We observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment.

Science.gov (United States)

Belletti, Nicoletta; Kamdem, Sylvain Sado; Tabanelli, Giulia; Lanciotti, Rosalba; Gardini, Fausto

2010-01-01

The aim of this work was to evaluate the antimicrobial activity of three terpenes (citral, linalool and beta-pinene), in combination with a mild heat treatment (55 degrees C, 15 min). The study has been carried out on an orange based soft drink inoculated using a wild strain of Saccharomyces cerevisiae. The results, expressed as growth/no-growth data, were analyzed with the logistic regression. A model comprising only of significant individual parameters (p < or = 0.05) and describing the relationships between terpene concentrations and the probability of having stable beverages was obtained. When citral and beta-pinene were combined, the citral concentration required to achieve a 50% probability of having stable bottles (P=0.5) dropped from 100.9 microL/L in the absence of beta-pinene to 49.3 microL/L in the presence of 20 microL/L of beta-pinene. The mixture of citral and linalool was less effective, in fact, the same probability (P=0.5) was obtained combining 60 microL/L of linalool with 35.1 microL/L of citral. The addition of 20 microL/L of linalool and beta-pinene reinforced citral bioactivity and the concentration of citral needed to reach P=0.5 fell from 100.9 microL/L in the presence of citral alone to 42.0 microL/L. The presence of both linalool and beta-pinene at a concentration of 40 or 60 microL/L in the absence of citral led to a lower spoilage probability (P=0.58 and P=0.93, respectively). It can be concluded that the antimicrobial potential of the three terpenes alone can be strengthened combining appropriate concentrations of each of them. This study confirmed also the potentiating effect of a mild temperature treatment on the antimicrobial efficacy of the molecules. Neither the thermal treatment alone nor the presence of the terpenes at their maximum concentrations (without thermal treatment) were able to guarantee the microbial stability of the beverages. 2009 Elsevier B.V. All rights reserved.

Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose.

Science.gov (United States)

van Ruth, Saskia M; de Witte, Leontien; Uriarte, Amaya Rey

2004-12-29

The influence of type and concentration of carboxymethyl cellulose (CMC) on flavor and textural properties of custard desserts was examined. A synthetic strawberry flavor mixture was used to flavor the custards; it comprised 15 volatile flavor compounds. The viscosity of the custards was determined using rheometric measurements. Static headspace gas chromatography and in-nose proton transfer reaction-mass spectrometry analyses were conducted to determine the custards' volatile flavor properties. Perceived odor, flavor, and textural properties were assessed in sensory analysis experiments using magnitude estimation against a fixed modulus. Both type and concentration of CMC altered the viscosity of the custards. Softer custards had higher static headspace flavor concentrations. On the contrary, firmer custards demonstrated higher in-nose flavor concentrations. In sensory analysis, firmer custards showed higher thickness and lower sweetness intensities than their low-viscosity counterparts. The thickness perception corresponded to the viscosity of the custards. Removal of sucrose from the custards affected sweetness intensity only and not the intensity of other attributes. Therefore, the influence of the viscosity of the custards on the release of sweet-tasting components is held responsible for the effect on perceived sweetness intensity. Odor intensities were generally higher for the low-viscosity custard, whereas fruity flavor intensities were higher for the firmer custards. Odor intensities correlated with static headspace concentrations and flavor intensities related reasonably well with in-nose concentrations. Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements.

Effects of exogenous inosine monophosphate on growth performance, flavor compounds, enzyme activity, and gene expression of muscle tissues in chicken.

Science.gov (United States)

Yan, Junshu; Liu, Peifeng; Xu, Liangmei; Huan, Hailin; Zhou, Weiren; Xu, Xiaoming; Shi, Zhendan

2018-04-01

The goal of this experiment was to examine effects of diets supplemented with exogenous inosine monophosphate (IMP) on the growth performance, flavor compounds, enzyme activity and gene expression of chicken. A total of 1,500 healthy, 1-day-old male 3-yellow chickens were used for a 52-d experimental period. Individuals were randomly divided into 5 groups (group I, II, III, IV, V) with 6 replicates per group, and fed a basal diet supplemented with 0.0, 0.05, 0.1, 0.2, and 0.3% IMP, respectively. There was no significant response to the increasing dietary IMP level in average daily feed intake (ADFI), average daily gain (ADG), and feed:gain ratio (F/G) (P ≥ 0.05). IMP content of the breast and thigh muscle showed an exponential and linear response to the increasing dietary IMP level (P exogenous IMP was fed. There were significant effects of IMP level in diet on free amino acids (FAA) (exponential, linear and quadratic effect, P exogenous IMP was fed. Dietary IMP supplementation had a quadratic effect on 5΄-NT and the alkaline phosphatase (ALP) enzyme activity in the breast muscle (P exogenous IMP group had the highest (AMPD1) gene expression of the breast muscle and ATIC gene expression of the thigh muscle. These results indicate that dietary IMP did not affect the growth performance of chicken, the diet with 0.2 to 0.3% exogenous IMP is optimal to improve the meat flavor quality in chicken.

Lepton-flavor violating B decays in generic Z' models

Science.gov (United States)

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

2015-09-01

LHCb has reported deviations from the Standard Model in b →s μ+μ- transitions for which a new neutral gauge boson is a prime candidate for an explanation. As this gauge boson has to couple in a flavor nonuniversal way to muons and electrons in order to explain RK, it is interesting to examine the possibility that also lepton flavor is violated, especially in the light of the CMS excess in h →τ±μ∓. In this article, we investigate the perspectives to discover the lepton-flavor violating modes B →K(*)τ±μ∓ , Bs→τ±μ∓ and B →K(*)μ±e∓, Bs→μ±e∓. For this purpose we consider a simplified model in which new-physics effects originate from an additional neutral gauge boson (Z') with generic couplings to quarks and leptons. The constraints from τ →3 μ , τ →μ ν ν ¯, μ →e γ , gμ-2 , semileptonic b →s μ+μ- decays, B →K(*)ν ν ¯ and Bs-B¯s mixing are examined. From these decays, we determine upper bounds on the decay rates of lepton-flavor violating B decays. Br (B →K ν ν ¯) limits the branching ratios of lepton-flavor violating B decays to be smaller than 8 ×10-5(2 ×10-5) for vectorial (left-handed) lepton couplings. However, much stronger bounds can be obtained by a combined analysis of Bs-B¯s, τ →3 μ , τ →μ ν ν ¯ and other rare decays. The bounds depend on the amount of fine-tuning among the contributions to Bs-B¯s mixing. Allowing for a fine-tuning at the percent level we find upper bounds of the order of 10-6 for branching ratios into τ μ final states, while Bs→μ±e∓ is strongly suppressed and only B →K(*)μ±e∓ can be experimentally accessible (with a branching ratio of order 10-7).

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

Science.gov (United States)

Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

2007-02-21

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.

On the flavor problem in strongly coupled theories

Energy Technology Data Exchange (ETDEWEB)

Bauer, Martin

2012-11-28

This thesis is on the flavor problem of Randall Sundrum models and their strongly coupled dual theories. These models are particularly well motivated extensions of the Standard Model, because they simultaneously address the gauge hierarchy problem and the hierarchies in the quark masses and mixings. In order to put this into context, special attention is given to concepts underlying the theories which can explain the hierarchy problem and the flavor structure of the Standard Model (SM). The AdS/CFT duality is introduced and its implications for the Randall Sundrum model with fermions in the bulk and general bulk gauge groups is investigated. It is shown that the different terms in the general 5D propagator of a bulk gauge field can be related to the corresponding diagrams of the strongly coupled dual, which allows for a deeper understanding of the origin of flavor changing neutral currents generated by the exchange of the Kaluza Klein excitations of these bulk fields. In the numerical analysis, different observables which are sensitive to corrections from the tree-level exchange of these resonances will be presented on the basis of updated experimental data from the Tevatron and LHC experiments. This includes electroweak precision observables, namely corrections to the S and T parameters followed by corrections to the Zb anti b vertex, flavor changing observables with flavor changes at one vertex, viz. B(B{sub d}{yields}{mu}{sup +}{mu}{sup -}) and B(B{sub s}{yields}{mu}{sup +}{mu}{sup -}), and two vertices, viz. S{sub {psi}{phi}} and vertical stroke {epsilon}{sub K} vertical stroke, as well as bounds from direct detection experiments. The analysis will show that all of these bounds can be brought in agreement with a new physics scale {Lambda}{sub NP} in the TeV range, except for the CP violating quantity vertical stroke {epsilon}{sub K} vertical stroke, which requires {Lambda}{sub NP}=O(10) TeV in the absence of fine-tuning. The numerous modifications of the

On the flavor problem in strongly coupled theories

International Nuclear Information System (INIS)

Bauer, Martin

2012-01-01

This thesis is on the flavor problem of Randall Sundrum models and their strongly coupled dual theories. These models are particularly well motivated extensions of the Standard Model, because they simultaneously address the gauge hierarchy problem and the hierarchies in the quark masses and mixings. In order to put this into context, special attention is given to concepts underlying the theories which can explain the hierarchy problem and the flavor structure of the Standard Model (SM). The AdS/CFT duality is introduced and its implications for the Randall Sundrum model with fermions in the bulk and general bulk gauge groups is investigated. It is shown that the different terms in the general 5D propagator of a bulk gauge field can be related to the corresponding diagrams of the strongly coupled dual, which allows for a deeper understanding of the origin of flavor changing neutral currents generated by the exchange of the Kaluza Klein excitations of these bulk fields. In the numerical analysis, different observables which are sensitive to corrections from the tree-level exchange of these resonances will be presented on the basis of updated experimental data from the Tevatron and LHC experiments. This includes electroweak precision observables, namely corrections to the S and T parameters followed by corrections to the Zb anti b vertex, flavor changing observables with flavor changes at one vertex, viz. B(B d →μ + μ - ) and B(B s →μ + μ - ), and two vertices, viz. S ψφ and vertical stroke ε K vertical stroke, as well as bounds from direct detection experiments. The analysis will show that all of these bounds can be brought in agreement with a new physics scale Λ NP in the TeV range, except for the CP violating quantity vertical stroke ε K vertical stroke, which requires Λ NP =O(10) TeV in the absence of fine-tuning. The numerous modifications of the Randall Sundrum model in the literature, which try to attenuate this bound are reviewed and categorized

Flavor physics and right-handed models

Energy Technology Data Exchange (ETDEWEB)

Shafaq, Saba

2010-08-20

The Standard Model of particle physics only provides a parametrization of flavor which involves the values of the quark and lepton masses and unitary flavor mixing matrix i.e. CKM (Cabibbo-Kobayashi-Masakawa) matrix for quarks. The precise determination of elements of the CKM matrix is important for the study of the flavor sector of quarks. Here we concentrate on the matrix element vertical stroke V{sub cb} vertical stroke. In particular we consider the effects on the value of vertical stroke V{sub cb} vertical stroke from possible right-handed admixtures along with the usually left-handed weak currents. Left Right Symmetric Model provide a natural basis for right-handed current contributions and has been studied extensively in the literature but has never been discussed including flavor. In the first part of the present work an additional flavor symmetry is included in LRSM which allows a systematic study of flavor effects. The second part deals with the practical extraction of a possible right-handed contribution. Starting from the quark level transition b{yields}c we use heavy quark symmetries to relate the helicities of the quarks to experimentally accessible quantities. To this end we study the decays anti B{yields}D(D{sup *})l anti {nu} which have been extensively explored close to non recoil point. By taking into account SCET (Soft Collinear Effective Theory) formalism it has been extended to a maximum recoil point i.e. {upsilon} . {upsilon}{sup '} >>1. We derive a factorization formula, where the set of form factors is reduced to a single universal form factor {xi}({upsilon} . {upsilon}{sup '}) up to hard-scattering corrections. Symmetry relations on form factors for exclusive anti B {yields} D(D{sup *})l anti {nu} transition has been derived in terms of {xi}({upsilon} . {upsilon}{sup '}). These symmetries are then broken by perturbative effects. The perturbative corrections to symmetry-breaking corrections to first order in the strong

Organic Extractives from Mentha spp. Honey and the Bee-Stomach: Methyl Syringate, Vomifoliol, Terpenediol I, Hotrienol and Other Compounds

Directory of Open Access Journals (Sweden)

Igor Jerković

2010-04-01

Full Text Available The GC and GC/MS analyses of the solvent organic extractive from the stomach of the bees, having collected Mentha spp. nectar, revealed the presence of methyl syringate (6.6%, terpendiol I (5.0% and vomifoliol (3.0% that can be attributed to the plant origin. Other major compounds from the bee-stomach were related to the composition of cuticular waxes and less to pheromones. Organic extractivesfrom Mentha spp. honey were obtained by solvent-free headspace solid-phase microextraction (HS-SPME and ultrasonic solvent extraction (USE and analyzed by GC and GC/MS. The major honey headspace compounds were hotrienol (31.1%–38.5%, 2-methoxy-4-methylphenol (0.5–6.0%, cis- and trans-linalool oxides (0.9–2.8%, linalool (1.0–3.1% and neroloxide (0.9–1.9%. Methyl syringate was the most abundant compound (38.3-56.2% in the honey solvent extractives followed by vomifoliol (7.0–26.6%. Comparison of the honey organic extractives with the corresponding bee-stomach extractive indicated that methyl syringate and vomofoliol were transferred to the honey while terpendiol I was partially transformed to hotrienol in ripened honey.

Flavor physics and CP violation

Science.gov (United States)

Chang, Paoti; Chen, Kai-Feng; Hou, Wei-Shu

2017-11-01

We currently live in the age of the CKM paradigm. The 3 × 3 matrix that links (d , s , b) quarks to (u , c , t) in the charged current weak interaction, being complex and nominally with 18 parameters, can be accounted for by just 3 rotation angles and one CP violating (CPV) phase, with unitarity and the CKM phases triumphantly tested at the B factories. But the CKM picture is unsatisfactory and has too many parameters. The main aim of Flavor Physics and CP violation (FPCP) studies is the pursuit to uncover New Physics beyond the Standard Model (SM). Two highlights of LHC Run 1 period are the CPV phase ϕs of Bs mixing and Bs →μ+μ- decay, which were found to be again consistent with SM, though the saga is yet unfinished. We also saw the emergence of the P5‧ angular variable anomaly in B0 →K∗0μ+μ- decay and R K (∗) anomaly in B →K (∗)μ+μ- to B →K (∗)e+e- rate ratios, and the BaBar anomaly in B →D (∗) τν decays, which suggest possible New Physics in these flavor processes, pointing to extra Z‧, charged Higgs, or leptoquarks. Charmless hadronic, semileptonic, purely leptonic and radiative B decays continue to offer various further windows on New Physics. Away from B physics, the rare K → πνν decays and ε‧ / ε in the kaon sector, μ → e transitions, muon g - 2 and electric dipole moments of the neutron and electron, τ → μγ , μμμ , eee, and a few charm physics probes, offer broadband frontier windows on New Physics. Lastly, flavor changing neutral transitions involving the top quark t and the 125 GeV Higgs boson h, such as t → ch and h → μτ, offer a new window into FPCP, while a new Z‧ related or inspired by the P5‧ anomaly, could show up in analogous top quark processes, perhaps even link with low energy phenomena such as muon g - 2 or rare kaon processes. In particular, we advocate the potential new SM, the two Higgs doublet model without discrete symmetries to control flavor violation, as SM2. As we are

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

Science.gov (United States)

Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

2016-06-01

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

Flavor changing lepton processes

International Nuclear Information System (INIS)

Kuno, Yoshitaka

2002-01-01

The flavor changing lepton processes, or in another words the lepton flavor changing processes, are described with emphasis on the updated theoretical motivations and the on-going experimental progress on a new high-intense muon source. (author)

Masses, flavor mix and CP violation

International Nuclear Information System (INIS)

Chaussard, L.

2004-06-01

The author describes the relationships between masses, mixing of flavors and CP violation. This document is divided into 4 chapters: 1) fermions' masses, 2) mixing of flavors and CP violation, 3) beauty physics and 4) neutrino physics. In chapter 1 an attempt is made to explain what is behind the concepts of lepton mass and quark mass. As for neutrinos, the only neutral fermion, Dirac's and Majorana's views are exposed as well as their consequences. Fermion flavors are mixed in the process of mass generation and this mix is responsible for the breaking of CP and T symmetries. In chapter 2 the author shows how the analysis of particle oscillations from neutral mesons (K 0 , D 0 , B d 0 and B s 0 ) and from neutrinos can shed light on CP violation. Chapter 3 is dedicated to the contribution of beauty physics to the determination of the unitary triangle, through the oscillations of beauty mesons. In chapter 4 the author reviews the experimental results obtained recently concerning neutrino mass and neutrino oscillations and draws some perspectives on future neutrino experiments. (A.C.)

Understanding the basic biology underlying the flavor world of children

Directory of Open Access Journals (Sweden)

Julie A. MENNELLA, Alison K. VENTURA

2010-12-01

Full Text Available Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter. Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children’s basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet [Current Zoology 56 (6: 834–841, 2010].

Family nonuniversal Z' models with protected flavor-changing interactions

Science.gov (United States)

Celis, Alejandro; Fuentes-Martín, Javier; Jung, Martin; Serôdio, Hugo

2015-07-01

We define a new class of Z' models with neutral flavor-changing interactions at tree level in the down-quark sector. They are related in an exact way to elements of the quark mixing matrix due to an underlying flavored U(1)' gauge symmetry, rendering these models particularly predictive. The same symmetry implies lepton-flavor nonuniversal couplings, fully determined by the gauge structure of the model. Our models allow us to address presently observed deviations from the standard model and specific correlations among the new physics contributions to the Wilson coefficients C9,10' ℓ can be tested in b →s ℓ+ℓ- transitions. We furthermore predict lepton-universality violations in Z' decays, testable at the LHC.

CHANNEL CATFISH INDUSTRY IN THE USA AND THE OFF-FLAVOR PROBLEM

Directory of Open Access Journals (Sweden)

Nikola Fijan

2000-03-01

Full Text Available The history, the production technology in channel catfish pond farming industry as well as the statistical data on production, processing and product value during past 15 years are presented. The trend of increasing consumption by the population and the presently low prices of grain and soybeans are conductive to further expansion of production. The steady growth of the industry is stimulated by several factors: innovative efforts by farmers, research at the universities and at government institutions some of which have numerous experimental ponds, cooperative extension service for farmers, modern marketing, activities of catfish farming associations, high quality of products from processing plants and vertical integration. The off-flavor in catfish caused by algal metabolites is a major problem in the industry. Genera of algae producing such metabolites, their accumulation in other fish and occurrence in drinking water reservoirs as well as the current emphasis on preventing the entrance of off-flavor contaminated catfish onto the market were reviewed. The main undesirable algal metyabolites are volatile alcohols geosmin and 2-methylisoborneol (MIB. The need for less expensive and quick methods of identifying major off-flavor compounds was pointed out. Research at the University of Arkansas at Pine Bluff, USA, on control of off-flavor algae in experimental ponds by filter-feeding silver carp (Hypophthalmichthys molitrix Val. and tilapias confined in cages showed this approach to be rather promising.

Collective three-flavor oscillations of supernova neutrinos

Science.gov (United States)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

Energy Technology Data Exchange (ETDEWEB)

Altmannshofer, Wolfgang

2010-07-20

The main subject of this PhD thesis is a comprehensive and systematic analysis of flavor and CP violating low energy processes in the framework of the MSSM, the minimal supersymmetric extension of the Standard Model. Supersymmetric (SUSY) models are among the best motivated and most thoroughly analyzed New Physics (NP) models. The new degrees of freedom predicted by Supersymmetry are expected to have masses of the order of the TeV scale and the direct search for these particles is one of the major goals at the LHC. A complementary strategy to probe the MSSM is given by the analysis of low energy high-precision observables, that can be modified through virtual effects of the new degrees of freedom. Of particular importance in this respect are so-called Flavor Changing Neutral Current (FCNC) processes that, forbidden in the Standard Model at the tree level, are highly sensitive probes of the flavor structure of NP models. We first analyze model independently low energy processes that show high sensitivity to the new sources of flavor and CP violation contained in the MSSM. Next, we discuss in detail the rich flavor structure of the MSSM and the implied SUSY contributions to FCNC and CP violating observables both in the low and high tan {beta} regime. In fact, well measured low energy observables lead to remarkably strong constraints on the MSSM parameter space, which is often referred to as the SUSY flavor problem. We outline possibilities to control dangerously large SUSY effects in such observables and analyze the implied predictions for those low energy processes that are not measured with high precision, yet. We consider both the Minimal Flavor Violating MSSM and SUSY models based on abelian and non-abelian flavor symmetries that show representative flavor structures in the soft SUSY breaking terms. We identify the distinctive patterns of SUSY effects in the low energy observables, focussing in particular on CP violation in the b {yields} s{gamma} transition, the

Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

International Nuclear Information System (INIS)

Altmannshofer, Wolfgang

2010-01-01

The main subject of this PhD thesis is a comprehensive and systematic analysis of flavor and CP violating low energy processes in the framework of the MSSM, the minimal supersymmetric extension of the Standard Model. Supersymmetric (SUSY) models are among the best motivated and most thoroughly analyzed New Physics (NP) models. The new degrees of freedom predicted by Supersymmetry are expected to have masses of the order of the TeV scale and the direct search for these particles is one of the major goals at the LHC. A complementary strategy to probe the MSSM is given by the analysis of low energy high-precision observables, that can be modified through virtual effects of the new degrees of freedom. Of particular importance in this respect are so-called Flavor Changing Neutral Current (FCNC) processes that, forbidden in the Standard Model at the tree level, are highly sensitive probes of the flavor structure of NP models. We first analyze model independently low energy processes that show high sensitivity to the new sources of flavor and CP violation contained in the MSSM. Next, we discuss in detail the rich flavor structure of the MSSM and the implied SUSY contributions to FCNC and CP violating observables both in the low and high tan β regime. In fact, well measured low energy observables lead to remarkably strong constraints on the MSSM parameter space, which is often referred to as the SUSY flavor problem. We outline possibilities to control dangerously large SUSY effects in such observables and analyze the implied predictions for those low energy processes that are not measured with high precision, yet. We consider both the Minimal Flavor Violating MSSM and SUSY models based on abelian and non-abelian flavor symmetries that show representative flavor structures in the soft SUSY breaking terms. We identify the distinctive patterns of SUSY effects in the low energy observables, focussing in particular on CP violation in the b → sγ transition, the B s mixing

Chiral flavor violation from extended gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Evans, Jared A. [Department of Physics, University of Illinois at Urbana-Champaign,Urbana, IL 61801 (United States); Shih, David; Thalapillil, Arun [NHETC, Department of Physics and Astronomy,Rutgers University, Piscataway, NJ 08854 (United States)

2015-07-08

Models of extended gauge mediation, in which large A-terms arise through direct messenger-MSSM superpotential couplings, are well-motivated by the discovery of the 125 GeV Higgs. However, since these models are not necessarily MFV, the flavor constraints could be stringent. In this paper, we perform the first detailed and quantitative study of the flavor violation in these models. To facilitate our study, we introduce a new tool called FormFlavor for computing precision flavor observables in the general MSSM. We validate FormFlavor and our qualitative understanding of the flavor violation in these models by comparing against analytical expressions. Despite being non-MFV, we show that these models are protected against the strongest constraints by a special flavor texture, which we dub chiral flavor violation (χFV). This results in only mild bounds from current experiments, and exciting prospects for experiments in the near future.

The flavoring of the pomeron

International Nuclear Information System (INIS)

Dash, J.W.; Manesis, E.K.

1977-03-01

A theoretical review and a detailed phenomenological description of the 'flavoring' of the bare Pomeron pole at t=0 (i.e. the non-diffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) are presented. From an 'unflavored' intercept α=0.85 to a 'flavored' intercept α approximately 1.08, probably close to the bare intercept of the Reggeon Field Theory. NN, πN, and KN total cross sections and real to imaginary amplitude ratios are treated. No oscillations are observed. Particular attention is paid to 2 sigmasub(KN) - sigmasub(πN) which rises monotonically. A closely related combination of inelastic diffraction cross sections is presented which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact it is argued that a Pomeron +f structure is neither compatible with flavoring nor with schemes in which flavoring is somehow absorbed away. In contrast, flavoring is required for consistency with experiment by the Chew-Rosenzweig hypothesis of the Pomeron-f identity. A description of flavoring threshold effects on the Reggeon Field Theory at current energies is presented

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

Science.gov (United States)

Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

2018-03-14

Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

Volatile compounds in meat and meat products

Directory of Open Access Journals (Sweden)

Monika KOSOWSKA

Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

Supersymmetric right-handed s-b flavor mixing Implications of $\\overline{B}^{0} \\to \\phi K_{s}$ anomaly for B factories and colliders

CERN Document Server

Chua Chun Khiang; Nagashima, Makiko

2004-01-01

A generic model that combined supersymmetry and Abelian flavor symmetry was presented. The model was shown to give rise to maximal S //R- b//R, which carried a new CP phase sigma, and could make one light sb//1 squark via level splitting. With m //s//b////1 similar to 200 GeV, it was found that a relatively light m //g// similar to 500 GeV was still needed. It was also found that B //s oscillates faster that 1/70 ps, which casts some shadows on the corresponding CP program. (Edited abstract) 21 Refs.

New Physics searches in Heavy Flavor with ATLAS

CERN Document Server

Dearnaley, W; The ATLAS collaboration

2013-01-01

Precision determinations of the flavor sector allow the search for indirect new physics signatures. At the forefront of these studies are the determinations of interference of new physics with known Df=1 and Df=2 processes. The ATLAS collaboration explores this area with competitive results measuring the CP violating phase phi_s from Bs->J/Psi phi decays and investigating rare B decays with dileptons in the final state. The latest ATLAS results relevant for new physics searches in the heavy flavor sector will be discussed.

Prenatal Flavor Exposure Affects Flavor Recognition and Stress-Related Behavior of Piglets

NARCIS (Netherlands)

Oostindjer, M.; Bolhuis, J.E.; Brand, van den H.; Kemp, B.

2009-01-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during

Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

Science.gov (United States)

Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

2018-05-15

Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Directory of Open Access Journals (Sweden)

Maria Eugênia de Oliveira Mamede

2015-03-01

Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

Equilibrium flavor dynamics during the cosmic confinement transition

International Nuclear Information System (INIS)

Kaempfer, B.

1988-10-01

The dynamics of the flavor composition of strongly interacting matter during the cosmic confinement transition is followed up in a simplified thermodynamical model. Relying on thermal, mechanical and chemical equilibrium the strangeness fraction of strongly interacting matter is analyzed. Due to equilibrium with respect to ΔS=0 and ΔS=1 weak interactions the relations between different flavors depend strongly on the poorly known lepton excess. In a universe where the lepton (antilepton) excess is in the same order of magnitude as the baryon excess, the strange quark abundancies are suppressed (enhanced). In the hadron phase the strange baryons carry up to a half of the baryon excess. (author) 22 refs.; 9 figs

α-Pinene, linalool, and 1-octanol contribute to the topical anti-inflammatory and analgesic activities of frankincense by inhibiting COX-2.

Science.gov (United States)

Li, Xiao-Jun; Yang, Yan-Jing; Li, Yu-Sang; Zhang, Wei Kevin; Tang, He-Bin

2016-02-17

Frankincense oil and water extracts (FOE, FWE) have long been used for external treatment of inflammation and pain. The present study was conducted to identify the active ingredients responsible for the anti-inflammatory and analgesic effects and to determine the underlying mechanisms. The compositions of FOE and FWE were identified and compared by GC-MS. The anti-inflammatory and analgesic activities of the two extracts and their possible active ingredients (α-pinene, linalool, and 1-octanol) were evaluated and compared in a xylene-induced ear edema model and a formalin-inflamed hind paw model. Inflammatory infiltrates and cyclooxygenase-2 (COX-2) expression in hind paw skin were investigated by histological staining. The contents of α-pinene, linalool, and 1-octanol in FOE were much higher than those in FWE. Mice treated with FOE exhibited greater and faster lessening of swelling and pain than mice treated with FWE. The combination of the three components had more potent pharmacological effects on hind paw inflammation and COX-2 overexpression than the three components used alone. These findings suggest that topical application of FOE or its active ingredients (including α-pinene, linalool, and 1-octanol) exhibit significantly anti-inflammatory and analgesic effects through inhibiting nociceptive stimulus-induced inflammatory infiltrates and COX-2 overexpression. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Flavorful hybrid anomaly-gravity mediation

International Nuclear Information System (INIS)

Gross, Christian; Hiller, Gudrun

2011-01-01

We consider supersymmetric models where anomaly and gravity mediation give comparable contributions to the soft terms and discuss how this can be realized in a five-dimensional brane world. The gaugino mass pattern of anomaly mediation is preserved in such a hybrid setup. The flavorful gravity-mediated contribution cures the tachyonic slepton problem of anomaly mediation. The supersymmetric flavor puzzle is solved by alignment. We explicitly show how a working flavor-tachyon link can be realized with Abelian flavor symmetries and give the characteristic signatures of the framework, including O(1) slepton mass splittings between different generations and between doublets and singlets. This provides opportunities for same flavor dilepton edge measurements with missing energy at the Large Hadron Collider (LHC). Rare lepton decay rates could be close to their current experimental limit. Compared to pure gravity mediation, the hybrid model is advantageous because it features a heavy gravitino which can avoid the cosmological gravitino problem of gravity-mediated models combined with leptogenesis.

Sequential flavor symmetry breaking

International Nuclear Information System (INIS)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-01-01

The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

Sequential flavor symmetry breaking

Science.gov (United States)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-08-01

The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.

Science.gov (United States)

Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo

2018-03-14

The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

OpenAIRE

Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de Toledo

2015-01-01

Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Ove...

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.

Science.gov (United States)

Dan, Tong; Jin, Rulin; Ren, Weiyi; Li, Ting; Chen, Haiyan; Sun, Tiansong

2018-04-11

The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL), and a relatively high pH (4.4), viscosity (834.33 mPa·s), and water holding capacity (40.85%) during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus , which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.

21 CFR 169.181 - Vanilla-vanillin flavoring.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

Development of method of optimized flavor production systems design based on nano-emulsification Kawista (Feronia limonia) Fruit extraction

Science.gov (United States)

Suyanto, A.; Noor, E.; Fahma, F.; Rusli, M. S.; Djatna, T.

2018-01-01

‘Kawista’ (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environment and increase its use in food products. Research carried out is system development of the nano emulsification Kawista extract flavor with sonication method. The best treatments are selected by Response Surface Methodology (RSM) for independent variable are amplitude (70-100%), time (90-150s) and temperature (5-45°C) controlled by the software of the device. The Flavor Extraction by maceration technique extended highest yield and flavor components. Nano-emulsions made with composition 1% (w/w) flavor extract, 2% (w/w) surfactant (tween 80), 0.25% Gum, and 96.75% (w/w) deionized water. The probe of sonication successfully for preparing stable O/W nano emulsions at amplitude, time and temperature 81.01%, 150s, 45°C, respectively. Characteristic of nano-emulsions i.e energy input (15.489J), viscosity (2.076 mPa.s), droplet size (13.446nm), and Polydispersity index (0.469).

O({alpha}{sub s}) heavy flavor corrections to charged current deep-inelastic scattering in Mellin space

Energy Technology Data Exchange (ETDEWEB)

Bluemlein, J.; Hasselhuhn, A.; Kovacikova, P.; Moch, S.

2011-04-15

We provide a fast and precise Mellin-space implementation of the O({alpha}{sub s}) heavy flavor Wilson coefficients for charged current deep inelastic scattering processes. They are of importance for the extraction of the strange quark distribution in neutrino-nucleon scattering and the QCD analyses of the HERA charged current data. Errors in the literature are corrected. We also discuss a series of more general parton parameterizations in Mellin space. (orig.)

Measurement of the suppression and elliptic anisotropy of heavy flavor muons in Pb+Pb collisions at $\\sqrt{s_{NN}} =2.76$ TeV with the ATLAS detector

CERN Document Server

The ATLAS collaboration

2015-01-01

ATLAS has measured the production of heavy flavor muons over $|\\eta| {<} 1$ in $\\sqrt{s_{NN}} = 2.76$ TeV Pb+Pb collisions and $\\sqrt{s} = 2.76$ TeV $pp$ collisions at the LHC. The measurements are performed over the transverse momentum range $4 {<} p_T {<} 14$ GeV and for five Pb+Pb centrality intervals. Backgrounds arising from in-flight pion and kaon decays, hadronic showers, and mis-reconstructed muons are statistically removed using a template fitting procedure. The heavy flavor muon differential cross-sections and per-event yields are measured in $pp$ and Pb+Pb collisions, respectively. The nuclear modification factor, $R_{AA}$, is observed to be in- dependent of $p_T$ within uncertainties and to be less than unity, which indicates suppressed production of heavy flavor muons in Pb+Pb collisions. For the most central interval measured (0–10%), $R_{AA} {\\sim} 0.4$. The heavy flavor muon yield is measured as a function of the azimuthal angle difference, $\\phi − \\Psi_2$, where the experimental ...

Open-flavor charm and bottom s q q ¯ Q ¯ and q q q ¯ Q ¯ tetraquark states

Science.gov (United States)

Chen, Wei; Chen, Hua-Xing; Liu, Xiang; Steele, T. G.; Zhu, Shi-Lin

2017-06-01

We provide comprehensive investigations for the mass spectrum of exotic open-flavor charmed/bottom s q q ¯ c ¯ , q q q ¯ c ¯ , s q q ¯ b ¯ , q q q ¯ b ¯ tetraquark states with various spin-parity assignments JP=0+,1+,2+ and 0- , 1- in the framework of QCD sum rules. In the diquark configuration, we construct the diquark-antidiquark interpolating tetraquark currents using the color-antisymmetric scalar and axial-vector diquark fields. The stable mass sum rules are established in reasonable parameter working ranges, which are used to give reliable mass predictions for these tetraquark states. We obtain the mass spectra for the open-flavor charmed/bottom s q q ¯c ¯, q q q ¯c ¯, s q q ¯b ¯, q q q ¯b ¯ tetraquark states with various spin-parity quantum numbers. In addition, we suggest searching for exotic doubly-charged tetraquarks, such as [s d ][u ¯ c ¯ ]→Ds(*)-π- in future experiments at facilities such as BESIII, BelleII, PANDA, LHCb, and CMS, etc.

Dihedral flavor symmetries

Energy Technology Data Exchange (ETDEWEB)

Blum, Alexander Simon

2009-06-10

This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D{sub 4}, the other describing quarks and employing the symmetry D{sub 14}. In the latter model it is the quark mixing matrix element V{sub ud} - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

Dihedral flavor symmetries

International Nuclear Information System (INIS)

Blum, Alexander Simon

2009-01-01

This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D 4 , the other describing quarks and employing the symmetry D 14 . In the latter model it is the quark mixing matrix element V ud - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

Multisensory flavor perception.

Science.gov (United States)

Spence, Charles

2015-03-26

The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design. Copyright © 2015 Elsevier Inc. All rights reserved.

Flavor democracy and type-II seesaw realization of bilarge neutrino mixing

International Nuclear Information System (INIS)

Rodejohann, Werner; Xing Zhizhong

2004-01-01

We generalize the democratic neutrino mixing ansatz by incorporating the type-II seesaw mechanism with S(3) flavor symmetry. For only the triplet mass term or only the conventional seesaw term large neutrino mixing can be achieved only by assuming an unnatural suppression of the flavor democracy contribution. We show that bilarge neutrino mixing can naturally appear if the flavor democracy term is strongly suppressed due to significant cancellation between the conventional seesaw and triplet mass terms. Explicit S(3) symmetry breaking yields successful neutrino phenomenology and various testable correlations between the neutrino mass and mixing parameters. Among the results are a normal neutrino mass ordering, 0.005= e3 vertical bar = 2 2θ 23 >=0.005, positive J CP and moderate cancellation in the effective mass of the neutrinoless double beta decay

Evaluating the Gapless Color-Flavor Locked Phase

DEFF Research Database (Denmark)

Alford, Mark; Kouvaris, Christoforos; Rajagopal, Krishna

2004-01-01

In neutral cold quark matter that is sufficiently dense that the strange quark mass M_s is unimportant, all nine quarks (three colors; three flavors) pair in a color-flavor locked (CFL) pattern, and all fermionic quasiparticles have a gap. We recently argued that the next phase down in density (as...... a function of decreasing quark chemical potential mu or increasing strange quark mass M_s) is the new ``gapless CFL'' (``gCFL'') phase in which only seven quasiparticles have a gap, while there are gapless quasiparticles described by two dispersion relations at three momenta. There is a continuous quantum...... phase transition from CFL to gCFL quark matter at M_s^2/mu approximately equal to 2*Delta, with Delta the gap parameter. Gapless CFL, like CFL, leaves unbroken a linear combination "Q-tilde" of electric and color charges, but it is a Q-tilde-conductor with gapless Q-tilde-charged quasiparticles...

Extraction of Citrus Hystrix D.C. (Kaffir Lime) Essential Oil Using Automated Steam Distillation Process: Analysis of Volatile Compounds

International Nuclear Information System (INIS)

Nurhani Kasuan; Zuraida Muhammad; Zakiah Yusoff; Mohd Hezri Fazalul Rahiman; Mohd Nasir Taib; Zaibunnisa Abdul Haiyee

2013-01-01

An automated steam distillation was successfully used to extract volatiles from Citrus hystrix D.C (Kaffir lime) peels. The automated steam distillation integrated with robust temperature control can commercially produce large amount of essential oil with efficient heating system. Objective of this study is to quantify the oil production rate using automated steam distillation and analyze the composition of volatiles in Kaffir lime peels oil at different controlled and uncontrolled temperature conditions. From the experimentation, oil extraction from Kaffir lime peels only took approximately less than 3 hours with amount of oil yield was 13.4 % more than uncontrolled temperature. The identified major compounds from Kaffir lime peels oil were sabinene, β-pinene, limonene, α-pinene, camphene, myrcene, terpinen-4-ol, α-terpineol, linalool, terpinolene and citronellal which are considered to have good organoleptic quality. In contrast with uncontrolled temperature, oil analysis revealed that some important volatile compounds were absent such as terpinolene, linalool, terpinen-4-ol due to thermal degradation effect from fast heating of extracted material. (author)

Flavors in the Soup: An Overview of Heavy-Flavored Jet Energy Loss at CMS

CERN Document Server

Jung, Kurt

2016-01-01

Kurt E. Jung PhD, Purdue University, May 2016. Flavors in the Soup: An Overviewof Heavy-Flavored Jet Energy Loss at CMS. Major Professor: Wei Xie.The energy loss of jets in heavy-ion collisions is expected to depend on the flavorof the fragmenting parton. Thus, measurements of jet quenching as a function offlavor place powerful constraints on the thermodynamical and transport propertiesof the hot and dense medium. Measurements of the nuclear modification factorsof the heavy flavor tagged jets from charm and bottom quarks in both PbPb andpPb collisions can quantify such energy loss e↵ects. Specifically, pPb measurementsprovide crucial insights into the behavior of the cold nuclear matter e↵ect, whichis required to fully understand the hot and dense medium e↵ects on jets in PbPbcollisions. This dissertation presents the energy modification of b-jets in PbPb atppsN N = 2.76 TeV and pPb collisions at sN N = 5.02 TeV, along with the first everpmeasurements of charm jets in pPb collisions at sN N = 5.0...

Heavy flavor production from photons and hadrons

International Nuclear Information System (INIS)

Heusch, C.A.

1982-01-01

The present state of the production and observation of hadrons containing heavy quarks or antiquarks as valence constituents, in reactions initiated by real and (space-like) virtual photon or by hadron beams is discussed. Heavy flavor production in e + e - annihilation, which is well covered in a number of recent review papers is not discussed, and similarly, neutrino production is omitted due to the different (flavor-changing) mechanisms that are involved in those reactions. Heavy flavors from spacelike photons, heavy flavors from real photons, and heavy flavors from hadron-hadron collisions are discussed

Mellin moments of the O({alpha}{sub s}{sup 3}) heavy flavor contributions to unpolarized deep-inelastic scattering at Q{sup 2} >> m{sup 2} and anomalous dimensions

Energy Technology Data Exchange (ETDEWEB)

Bierenbaum, I.; Bluemlein, J.; Klein, S.

2009-04-15

We calculate the O({alpha}{sub s}{sup 3}) heavy flavor contributions to theWilson coefficients of the structure function F{sub 2}(x,Q{sup 2}) and the massive operator matrix elements (OMEs) for the twist-2 operators of unpolarized deeply inelastic scattering in the region Q{sup 2}>>m{sup 2}. The massive Wilson coefficients are obtained as convolutions of massive OMEs and the known light flavor Wilson coefficients. We also compute the massive OMEs which are needed to evaluate heavy flavor parton distributions in the variable flavor number scheme (VFNS) to 3-loop order. All contributions to the Wilson coefficients and operator matrix elements but the genuine constant terms at O({alpha}{sub s}{sup 3}) of the OMEs are derived in terms of quantities, which are known for general values in the Mellin variable N. For the operator matrix elements A{sup (3)}{sub Qg}, A{sup (3)}{sub gq,Q} and A{sup (3)}{sub gg,Q} the moments N=2 to 10, for A{sup (3),PS}{sub Qq} to N=12, and for A{sup (3),NS}{sub qq,Q}, A{sup (3),PS}{sub qq,Q}, A{sup (3),PS}{sub gq,Q} to N=14 are computed. These terms contribute to the light flavor +-combinations. For the flavor non-singlet terms, we calculate as well the odd moments N=1 to 13, corresponding to the light flavor --combinations. We also obtain the moments of the 3-loop anomalous dimensions, their color projections for the present processes respectively, in an independent calculation, which agree with the results given in the literature. (orig.)

Study on creation of an indocalamus leaf flavor

Directory of Open Access Journals (Sweden)

Guangyong ZHU

2015-01-01

Full Text Available AbstractFlavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

Science.gov (United States)

Liou, B K; Grün, I U

2007-10-01

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

... solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- "Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals...

Flavor physics induced by light Z{sup ′} from SO(10) GUT

Energy Technology Data Exchange (ETDEWEB)

Hisano, Junji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Department of Physics,Nagoya University, Nagoya 464-8602 (Japan); Kavli IPMU (WPI), UTIAS, The University of Tokyo,Kashiwa, Chiba 277-8583 (Japan); Muramatsu, Yu [Kavli IPMU (WPI), UTIAS, The University of Tokyo,Kashiwa, Chiba 277-8583 (Japan); School of Physics, KIAS,Seoul 130-722 (Korea, Republic of); Omura, Yuji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Shigekami, Yoshihiro [Department of Physics,Nagoya University, Nagoya 464-8602 (Japan)

2016-11-04

In this paper, we investigate predictions of the SO(10) Grand Unified Theory (GUT), where an extra U(1){sup ′} gauge symmetry remains up to the supersymmetry (SUSY) breaking scale. The minimal setup of SO(10) GUT unifies quarks and leptons into a 16-representational field in each generations. The setup, however, suffers from the realization of the realistic Yukawa couplings at the electroweak scale. In order to solve this problem, we introduce 10-representational matter fields, and then the two kinds of matter fields mix with each other at the SUSY breaking scale, where the extra U(1){sup ′} gauge symmetry breaks down radiatively. One crucial prediction is that the Standard Model quarks and leptons are given by the linear combinations of the fields with two different U(1){sup ′} charges. The mixing also depends on the flavor. Consequently, the U(1){sup ′} interaction becomes flavor violating, and the flavor physics is the smoking-gun signal of our GUT model. The flavor violating Z{sup ′} couplings are related to the fermion masses and the CKM matrix, so that we can derive some explicit predictions in flavor physics. We especially discuss K-K̄ mixing, B{sub (s)}- (B{sub (s)})-bar mixing, and the (semi)leptonic decays of K and B in our model. We also study the flavor violating μ and τ decays and discuss the correlations among the physical observables in this SO(10) GUT framework.

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.

Science.gov (United States)

Yang, Wenjian; Yu, Jie; Pei, Fei; Mariga, Alfred Mugambi; Ma, Ning; Fang, Yong; Hu, Qiuhui

2016-04-01

Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear. To clarify the dynamic changes of flavor components during hot air drying, comprehensive flavor characterization and volatile compounds of F. velutipes were evaluated using electronic nose technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile components in F. velutipes significantly changed during hot air drying according to the principal component analysis and radar fingerprint chart of electronic nose. Volatile compounds of fresh F. velutipes consisted mainly of ketones, aldehydes and alcohols, and 3-octanone was the dominant compound. Drying process could significantly decrease the relative content of ketones and promoted the generation of alcohols, acids, and esters, which became the main volatile compounds of dried F. velutipes. These may provide a theoretical basis for the formation mechanism of flavor substances in dried F. velutipes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of high-oxygen and high-carbon-dioxide atmospheres on strawberry flavor and other quality traits.

Science.gov (United States)

Pérez, A G; Sanz, C

2001-05-01

The effect of high-oxygen atmospheres on strawberry flavor was studied. Strawberry fruits (Fragariax ananassa Duch. cv. Camarosa) were stored at 8 degrees C in four different atmospheres: air, 5% O(2)/20% CO(2), 80% O(2)/20% CO(2), and 90% O(2)/10% CO(2). Changes in several quality parameters were evaluated. Atmospheres combining high O(2) and high CO(2) were the most effective in preventing fungal growth and enhancing strawberry firmness. Other quality parameters such as color, titrable acidity, sugars and organic acids distribution, off-flavor development, and aroma were only mildly affected by superatmospheric O(2) levels. After one week of storage, unexpected high contents of off-flavor related compounds were found in the 80% O(2)/20% CO(2) and 90% O(2)/10% CO(2) atmospheres. Evidence of an altered ester biosynthesis was also found in fruits stored under these high-O(2) atmospheres. Data obtained suggest that stress induced by high CO(2) and stress induced by high O(2) have an additive effect on strawberry flavor alteration.

Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

Directory of Open Access Journals (Sweden)

Anthony Sclafani

2014-07-01

water infusion. Flavor preference is then assessed in a two-bottle test with the CS+ vs. CS-. Numerous studies demonstrate that animals consume more of the sugar-paired CS+ flavor than of the water-paired CS- flavor during training and strongly prefer the CS+ to CS- in the choice test. Preferences are learned by hungry as well as freely fed animals and for initially unpalatable tastes (e.g., bitter as well as palatable flavors (e.g., sweet cherry. Once learned, the CS+ preference persists for many days to weeks even in the absence of nutrient infusions. The upper intestinal tract is a primary site where sugars act to condition flavor preferences, although the portal vein region near the liver is also implicated in sugar conditioning [2]. The discovery that the T1R2/T1R3 sweet receptor proteins are expressed in intestinal cells raised the possibility that the same receptors that trigger sugar appetite in the mouth also mediate postoral sugar appetition in the gut. However, several findings refute this attractive idea. In particular, sweet-tasting compounds differ substantially in their ability to condition flavor preferences when infused in the gut: IG glucose is much more effective than IG fructose in conditioning a CS+ preference whereas IG sucralose, a nonnutritive sweetener, conditioned a CS- preference [2]. In addition, sweet taste-impaired T1R3 knockout (KO mice that are indifferent to sugars in the mouth develop normal preferences for a CS+ flavor paired with IG sucrose. These findings implicate glucose-specific intestinal sensors (SGLT1 and SGLT3 in sugar-conditioned preferences. This is supported by the flavor conditioning action in mice of the nonmetabolizable glucose analog α-methyl-D-glucopyranoside, which is an SGLT1/SGLT3 ligand [4]. The postoral appetition effects of sugar but not nonnutritive sweeteners explain why mice learn to prefer sucrose over isosweet sucralose solutions. Like sugar, fat has postoral appetition effects. IG infusions of a soybean

The transition matrix element Agq(N) of the variable flavor number scheme at O(α3s)

International Nuclear Information System (INIS)

Ablinger, J.; Hasselhuhn, A.; Schneider, C.; Manteuffel, A. von

2014-01-01

We calculate the massive operator matrix element A (3) gq (N) to 3-loop order in Quantum Chromodynamics at general values of the Mellin variable N. This is the first complete transition function needed in the variable flavor number scheme obtained at O(α 3 s ). A fist independent recalculation is performed for the contributions ∝ N F of the 3-loop anomalous dimension γ (2) gq (N).

The transition matrix element Agq(N) of the variable flavor number scheme at O(αs3)

International Nuclear Information System (INIS)

Ablinger, J.; Blümlein, J.; De Freitas, A.; Hasselhuhn, A.; Manteuffel, A. von; Round, M.; Schneider, C.; Wißbrock, F.

2014-01-01

We calculate the massive unpolarized operator matrix element A gq (3) (N) to 3-loop order in Quantum Chromodynamics at general values of the Mellin variable N. This is the first complete transition function needed in the variable flavor number scheme obtained at O(α s 3 ). A first independent recalculation is performed for the contributions ∝N F of the 3-loop anomalous dimension γ gq (2) (N)

An investigation of b/barb-quark flavor tagging methods in lepton + charm events at √s=1.8 TeV.

Science.gov (United States)

Rakitine, Alexandre Y.; CDF Collaboration

2000-04-01

``Jet Charge'', ``Same Side'' and ``Soft Lepton'' tagging methods were studied to determine the b/barb-quark flavor of B-mesons at the time of production. A sample of almost 10,000 B_u,d arrow l D^(*) X decays collected during the 1992-1995 run was analyzed. Six decay signatures were reconstructed. The efficacy of the tagging methods was demonstrated by revealing the time-dependent flavor oscillations of B^0-mesons and measuring their frequency. We thank the Fermilab staff and the technical staffs of the participating institutions for their vital contributions. This work was supported by the U.S. Department of Energy and National Science Foundation; the Italian Istituto Nazionale di Fisica Nucleare; the Ministry of Education, Science and Culture of Japan; the Natural Sciences and Engineering Research Council of Canada; the National Science Council of the Republic of China; and the A. P. Sloan Foundation. Supported by U.S. DOE under contract DE-AC02-76ER03069.

Lifetimes of some b-flavored hadrons

International Nuclear Information System (INIS)

Stone, S.

2014-06-01

Recent measurements of lifetimes of some b-flavored hadrons are presented and interpreted in the context of theoretical models, especially the Heavy Quark Expansion. Decay widths and decay width differences in the B s 0 - B-bar s 0 system are discussed from the studies of decays into the final states J/ψK + K - , J/ψπ + π - , D s + D s - , K + K - and D s ± π ± . Lifetime measurements of the baryons Λ b 0 , Ξ b - , Ξ b 0 , and Ω b - are also shown. (author)

Physical, Chemicals and Flavors of Some Varieties of Arabica Coffee

Directory of Open Access Journals (Sweden)

Yusianto .

2014-08-01

Full Text Available Export of Arabica coffee was 28,100 tons/year or 8.28% total export of Indonesian coffee, most of them are specialty coffee. Beside their origin, variety and determine the of physical, chemical and flavors characters. The promising clones or varieties i.e. BP 416A, BP 418A, BP 430A, BP 431A, BP 432A, BP 507A, BP 508A, BP 509A, BP 511A, BP 513A, BP 516A, BP 517A and BP 518A still not be determined their quality This research was conducted to analyze their physicals, chemicals and flavors during 2 periods of harvesting (2004 and 2005, using AS 1, S 795 and USDA 762 as the control. Mature coffee berry was harvested, sorted manually, and depulped, cleaned manually and then fermented in plastic sacks during 36 hours. The fermented parchment was washed, and then sun dried, dehulled to get green coffee. Observations wre conducted on green coffee yield, husk content, color of green coffee, distribution of size, bulk density of green and roasted coffee, roasting characters, color of roasted beans, and pH, acidity and flavors. The results showed (a The lowest content of husk was BP 432A and the highest was USDA 762. The control varieties of AS 1, S 795 and USDA 762, showed husk content >15%, while those potential varieties were < 15% except BP 416A. (b Beans size >6,5 mm and more than 80% were BP 416A, BP 430A, BP 432A, BP 509A, P 88 and S 795. Green coffee of BP 430A, BP 432A and BP 509A were uniform, but S 795 was not uniform. AS 1 and BP 416A and P 88 was one group; S 795 was one group with BP 542A; BP 509 was a group with BP 432A; but BP4 30A and USDA 762 were the other groups. (c Green coffee of USDA 762 was the palest color, but BP 542A was the darkest color. AS 1 and S 795 were a group with all potential varieties, except BP 542A. (d Roasted coffee of USDA 762 was the palest color and AS 1 was the darkest. In this case, AS 1 was a group with BP 430A, BP 509A and P 88, while S 795 was a group with BP 416A and BP 432A, but USDA 762 and BP 542A were

A couplet from flavored dark matter

Energy Technology Data Exchange (ETDEWEB)

Agrawal, Prateek [Fermilab,P.O. Box 500, Batavia, IL, 60510 (United States); Chacko, Zackaria [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States); Kilic, Can [Theory Group, Department of Physics and Texas Cosmology Center,The University of Texas at Austin, 2515 Speedway Stop C1608, Austin, TX, 78712-1197 (United States); Verhaaren, Christopher B. [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States)

2015-08-17

We show that a couplet, a pair of closely spaced photon lines, in the X-ray spectrum is a distinctive feature of lepton flavored dark matter models for which the mass spectrum is dictated by Minimal Flavor Violation. In such a scenario, mass splittings between different dark matter flavors are determined by Standard Model Yukawa couplings and can naturally be small, allowing all three flavors to be long-lived and contribute to the observed abundance. Then, in the presence of a tiny source of flavor violation, heavier dark matter flavors can decay via a dipole transition on cosmological timescales, giving rise to three photon lines. Two of these lines are closely spaced, and constitute the couplet. Provided the flavor violation is sufficiently small, the ratios of the line energies are determined in terms of the charged lepton masses, and constitute a prediction of this framework. For dark matter masses of order the weak scale, the couplet lies in the keV-MeV region, with a much weaker line in the eV-keV region. This scenario constitutes a potential explanation for the recent claim of the observation of a 3.5 keV line. The next generation of X-ray telescopes may have the necessary resolution to resolve the double line structure of such a couplet.

On flavor violation for massive and mixed neutrinos

International Nuclear Information System (INIS)

Blasone, M.; Capolupo, A.; Ji, C.R.; Vitiello, G.

2009-01-01

We discuss flavor charges and states for interacting mixed neutrinos in QFT. We show that the Pontecorvo states are not eigenstates of the flavor charges. This implies that their use in describing the flavor neutrinos produces a violation of lepton charge conservation in the production/detection vertices. The flavor states defined as eigenstates of the flavor charges give the correct representation of mixed neutrinos in charged current weak interaction processes.

Caracterização e extração de compostos voláteis de resíduos do processamento de maracujá (Passiflora edulis Sims f. flavicarpa degener Characterization and extraction of volatile compounds from passion fruit (Passiflora edulis Sims f. flavicarpa degener processing waste

Directory of Open Access Journals (Sweden)

Lília Calheiros de Oliveira

2012-12-01

Full Text Available Este estudo objetivou extrair e identificar compostos voláteis presentes nos resíduos de processo de maracujá. Obtiveram-se destilados a partir de resíduos de maracujá através das técnicas de hidrodestilação simples e hidrodestilação com arraste de gás nitrogênio. Os compostos voláteis presentes nos destilados foram capturados por microextração em fase sólida, empregando-se fibra Carboxen/DVB/DMS, e identificados por cromatografia gasosa acoplada com espectrômetro de massa, usando a coluna capilar de sílica fundida CP WAX 52. Foram identificados trinta e um compostos voláteis no extrato obtido pela técnica de hidrodestilação simples, sendo os principais compostos: neral (26,19%, cinamato de metila (18,52%, linalol (16,82%, 1-undecanol (5,60%, cis-óxido de linalol (4,41%, benzaldeído (3,92% e 1-hexanol (3,48%. Para a hidrodestilação com arraste de gás nitrogênio, trinta compostos foram identificados, sendo que, em maior porcentagem de área, destacaram-se: cinamato de metila (30,41%, neral (24,46%, β-ionona (13,81%, linalol (4,0% e acido butanoico (2,19%. O presente estudo revelou que os resíduos de maracujá apresentam compostos voláteis que podem ser extraídos na forma de aromas, apresentando potencial para gerar essências naturais com valor agregado.The aim of this study was to extract and identify volatile compounds from passion fruit residues generated during processing. Distillates of passion fruit residues were obtained from the techniques of simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by solid phase microextraction with Carboxen/DVB/DMS fiber. The volatile compounds were indentified by gas chromatography with mass spectrometry using a fused sillica capillary column with a CP WAX 52 stationary phase. Thirty one compounds were indentified by simple hydrodistillation technique. The main compounds were: neral (26

Exploring flavor structure of supersymmetry breaking at B factories

International Nuclear Information System (INIS)

Goto, Toru; Shindou, Tetsuo; Tanaka, Minoru; Okada, Yasuhiro; Shimizu, Yasuhiro

2003-01-01

We investigate flavor physics at present and future B factories in order to distinguish supersymmetric models. We evaluate CP asymmetries in various B decay modes, Δm Bd , Δm Bs , and ε K in three supersymmetric models, i.e. the minimal supergravity, the SU(5) SUSY GUT with right handed neutrinos, and a supersymmetric model with U(2) flavor symmetry. The allowed regions of Δm Bs /Δm Bd and CP asymmetries in B → J/ψK S and b → sγ are different for the three models so that it is possible to distinguish the three models by precise determinations of these observables in near future experiments. (author)

Flavor and CP invariant composite Higgs models

International Nuclear Information System (INIS)

Redi, Michele; Weiler, Andreas

2011-09-01

The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3) U x SU(3) D which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

A flavor protection for warped Higgsless models

International Nuclear Information System (INIS)

Csaki, Csaba; Curtin, David

2009-01-01

We examine various possibilities for realistic 5D Higgsless models on a Randall-Sundrum (RS) background, and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) which satisfies electroweak and flavor constraints. The 'new custodially protected representation' is used for the third generation to protect the light quarks from flavor violations induced due to the heavy top. A combination of flavor symmetries, and an 'RS-GIM' mechanism for the right-handed quarks suppresses flavor-changing neutral currents below experimental bounds, assuming Cabibbo-Kobayashi-Maskawa-type mixing on the UV brane. In addition to the usual Higgsless RS signals, this model predicts an exotic charge-5/3 quark with mass of about 0.5 TeV which should show up at the LHC very quickly, as well as nonzero flavor-changing neutral currents which could be detected in the next generation of flavor experiments. In the course of our analysis, we also find quantitative estimates for the errors of the fermion zero-mode approximation, which are significant for Higgsless-type models.

Influence of Flavors on the Propagation of E-Cigarette–Related Information: Social Media Study

Science.gov (United States)

Zhou, Jiaqi; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-01-01

Background Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. Objective The objective of this study was to characterize the influence of flavors on e-cigarette–related information propagation on social media. Methods We collected a comprehensive dataset of e-cigarette–related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post’s frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette–related information propagation. Results We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette–related information propagation, indicating the users’ tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor–related factors were associated with information propagation. Conclusions Mentions of flavors in posts did not enhance the popularity of e-cigarette–related information. Certain flavors could even have reduced the popularity of information, indicating users’ lack of interest in flavors. Promoting e-cigarette–related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. PMID:29572202

The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.

Science.gov (United States)

Hallagan, John B

2017-08-01

In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible. Copyright © 2017 Elsevier B.V. All rights reserved.

Lepton-flavor violating mediators

Energy Technology Data Exchange (ETDEWEB)

Galon, Iftah; Kwa, Anna [Department of Physics & Astronomy, University of California,Irvine, CA 92697 (United States); Tanedo, Philip [Department of Physics & Astronomy, University of California,Riverside, CA 92521 (United States)

2017-03-13

We present a framework where dark matter interacts with the Standard Model through a light, spin-0 mediator that couples chirally to pairs of different-flavor leptons. This flavor violating final state weakens bounds on new physics coupled to leptons from terrestrial experiments and cosmic-ray measurements. As an example, we apply this framework to construct a model for the Fermi-LAT excess of GeV γ-rays from the galactic center. We comment on the viability of this portal for self-interacting dark matter explanations of small scale structure anomalies and embeddings in flavor models. Models of this type are shown to be compatible with the muon anomalous magnetic moment anomaly. We review current experimental constraints and identify possible future theoretical and experimental directions.

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

Directory of Open Access Journals (Sweden)

Tong Dan

2018-04-01

Full Text Available The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL, and a relatively high pH (4.4, viscosity (834.33 mPa·s, and water holding capacity (40.85% during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus, which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.

Composite Higgs-mediated flavor-changing neutral current

International Nuclear Information System (INIS)

Agashe, Kaustubh; Contino, Roberto

2009-01-01

We discuss how, in the presence of higher-dimensional operators, the standard model fermion masses can be misaligned in flavor space with the Yukawa couplings to the Higgs boson, even with only one Higgs doublet. Such misalignment results in flavor-violating couplings to the Higgs and hence flavor-changing neutral current processes from tree-level Higgs exchange. We perform a model-independent analysis of such an effect. Specializing to the framework of a composite Higgs with partially composite standard model gauge and fermion fields, we show that the constraints on the compositeness scale implied by ε K can be generically as strong as those from the exchange of heavy spin-1 resonances if the Higgs is light and strongly coupled to the new states. In the special and well-motivated case of a composite pseudo-Goldstone Higgs, we find that the shift symmetry acting on the Higgs forces an alignment of the fermion mass terms with their Yukawa couplings at leading order in the fermions' degree of compositeness, thus implying much milder bounds. As a consequence of the flavor-violating Higgs couplings, we estimate BR(t→ch)∼10 -4 and BR(h→tc)∼5x10 -3 both for a pseudo-Goldstone (if t R is fully composite) and for a generic composite Higgs. By virtue of the AdS/CFT correspondence, our results directly apply to 5-dimensional Randall-Sundrum compactifications.

Effects of Gamma Irradiation on Active Components in Essential Oils of Cinnamomum verum J.S.Presl

International Nuclear Information System (INIS)

Thongphasuk, Piyanuch; Thongphasuk, Jarunee; Eamsiri, Jarurut; Pongpat, Suchada

2009-07-01

Full text: Gamma irradiation is one of the methods utilized to reduce microbial contamination of medicinal herbs. Since irradiation may also affect active compounds of the irradiated herbs, the objective of this research is to study the effect of gamma irradiation (10 and 25 kGy) from cobalt-60 on active compounds in essential oils of Cinnamomum verum J.S.Presl by using GC-MS. The results showed that gamma irradiation at the dose of 10 and 25 kGy does not significantly affect active components in essential oils such as alpha-pinene, camphene, 1,8-cineole, alpha-copaene, benzaldehyde, linalool, bornyl acetate, terpinen-4-0l, alpha-terpineol, benzylacetaldehyde, Z-cinnamaldehyde, E-cinnamaldehyde, and cinnamic acid

Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

Science.gov (United States)

Wells, James D.; Zhao, Yue

2017-06-01

Realizing that couplings related by supersymmetry (SUSY) can be disentangled when SUSY is broken, it is suggested that unwanted flavor and C P -violating SUSY couplings may be suppressed via quenched gaugino-flavor interactions, which may be accomplished by power-law running of sfermion anomalous dimensions. A simple theoretical framework to accomplish this is exemplified, where a strongly coupled conformal field theory is achieved after SUSY is softly broken. The defeated constraints are tallied. One key implication of the scenario is the expectation of enhanced top, bottom and tau production at the LHC, accompanied by large missing energy. Also, direct detection signals of dark matter may be more challenging to find than in conventional SUSY scenarios.

Flavor Physics in the Quark Sector

Energy Technology Data Exchange (ETDEWEB)

Antonelli, Mario; /Frascati; Asner, David Mark; /Carleton U.; Bauer, Daniel Adams; /Imperial Coll., London; Becher, Thomas G.; /Fermilab; Beneke, M.; /Aachen, Tech. Hochsch.; Bevan, Adrian John; /Queen Mary, U. of London; Blanke, Monika; /Munich, Tech. U. /Munich, Max Planck Inst.; Bloise, C.; /Frascati; Bona, Marcella; /CERN; Bondar, Alexander E.; /Novosibirsk, IYF; Bozzi, Concezio; /INFN, Ferrara; Brod, Joachim; /Karlsruhe U.; Buras, Andrzej J.; /Munich, Tech. U.; Cabibbo, N.; /INFN, Rome /Rome U.; Carbone, A.; /INFN, Bologna; Cavoto, Gianluca; /INFN, Rome; Cirigliano, Vincenzo; /Los Alamos; Ciuchini, Marco; /INFN, Rome; Coleman, Jonathon P.; /SLAC; Cronin-Hennessy, Daniel P.; /Minnesota U.; Dalseno, J.P.; /KEK, Tsukuba /Glasgow U. /Queen Mary, U. of London /Freiburg U. /Charles U. /Pisa U. /Vienna, OAW /Imperial Coll., London /Bergen U. /INFN, Rome /Rome U. /Munich, Tech. U. /INFN, Rome /Rome U. /Southampton U. /INFN, Rome /Nara Women' s U. /Florida U. /INFN, Turin /Turin U. /Edinburgh U. /Warwick U. /INFN, Rome /Rome U. /Massachusetts U., Amherst /KEK, Tsukuba /Bern U. /CERN /Munich, Tech. U. /Mainz U., Inst. Phys. /Wayne State U. /Munich, Max Planck Inst. /CERN /Frascati /Brookhaven /Mainz U., Inst. Kernphys. /Munich, Tech. U. /Siegen U. /Imperial Coll., London /Victoria U. /KEK, Tsukuba /Fermilab /Washington U., St. Louis /Frascati /Warwick U. /Indian Inst. Tech., Madras /Melbourne U. /Princeton U. /Beijing, Inst. High Energy Phys. /INFN, Rome /INFN, Rome3 /Fermilab /SLAC /York U., Canada /Brookhaven /UC, Irvine /INFN, Rome /Rome U. /Valencia U., IFIC /INFN, Padua /Padua U. /Munich, Max Planck Inst. /Barcelona U. /Warwick U. /Tata Inst. /Frascati /Mainz U., Inst. Phys. /Vienna U. /KEK, Tsukuba /Orsay, LPT /Frascati /Munich, Tech. U. /Brookhaven /Bern U. /CERN /Mainz U., Inst. Phys. /Wayne State U. /Valencia U., IFIC /CERN /Kentucky U. /Oxford U. /Iowa State U. /Bristol U. /INFN, Rome /Rutherford /CERN /Orsay, LAL /Glasgow U. /INFN, Padua /Queen Mary, U. of London /Texas U. /LPHE, Lausanne /Fermilab /UC, Santa Cruz /Vienna, OAW /Cincinnati U. /Frascati /Orsay, LAL /Ohio State U. /Purdue U. /Novosibirsk, IYF /Frascati /INFN, Rome /Padua U. /INFN, Rome /Bern U. /Karlsruhe U. /Brookhaven /CERN /Paris U., VI-VII /Zurich, ETH /Pisa U. /Frascati /Oxford U. /Orsay, LAL /INFN, Rome2 /INFN, Rome /INFN, Rome3 /Princeton U. /Fermilab /Queen' s U., Kingston /KEK, Tsukuba /Melbourne U. /Brookhaven /Indiana U. /INFN, Rome /Rome U. /Pisa U. /Mainz U., Inst. Phys. /Karlsruhe U. /Oxford U. /Cambridge U., DAMTP /Edinburgh U. /CERN

2010-08-26

In the past decade, one of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor. In this time frame, measurements and the theoretical interpretation of their results have advanced tremendously. A much broader understanding of flavor particles has been achieved, apart from their masses and quantum numbers, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. In the past, observations of CP violation were confined to neutral K mesons, but since the early 1990s, a large number of CP-violating processes have been studied in detail in neutral B mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of K,D, and B mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near future, there will be a transition from the current to a new generation of experiments, thus a review of the status of quark flavor physics is timely. This report is the result of the work of the physicists attending the 5th CKM workshop, hosted by the University of Rome 'La Sapienza', September 9-13, 2008. It summarizes the results of the current generation of experiments that is about to be completed and it confronts these results with the theoretical understanding of the field which has greatly improved in the past decade.

Flavored model building

International Nuclear Information System (INIS)

Hagedorn, C.

2008-01-01

In this thesis we discuss possibilities to solve the family replication problem and to understand the observed strong hierarchy among the fermion masses and the diverse mixing pattern of quarks and leptons. We show that non-abelian discrete symmetries which act non-trivially in generation space can serve as profound explanation. We present three low energy models with the permutation symmetry S 4 , the dihedral group D 5 and the double-valued group T' as flavor symmetry. The T' model turns out to be very predictive, since it explains tri-bimaximal mixing in the lepton sector and, moreover, leads to two non-trivial relations in the quark sector, √((m d )/(m s ))= vertical stroke V us vertical stroke and √((m d )/(m s ))= vertical stroke (V td )/(V ts ) vertical stroke. The main message of the T' model is the observation that the diverse pattern in the quark and lepton mixings can be well-understood, if the flavor symmetry is not broken in an arbitrary way, but only to residual (non-trivial) subgroups. Apart from leading to deeper insights into the origin of the fermion mixings this idea enables us to perform systematic studies of large classes of discrete groups. This we show in our study of dihedral symmetries D n and D' n . As a result we find only five distinct (Dirac) mass matrix structures arising from a dihedral group, if we additionally require partial unification of either left-handed or left-handed conjugate fermions and the determinant of the mass matrix to be non-vanishing. Furthermore, we reveal the ability of dihedral groups to predict the Cabibbo angle θ C , i.e. vertical stroke V us(cd) vertical stroke cos((3π)/(7)), as well as maximal atmospheric mixing, θ 23 =(π)/(4), and vanishing θ 13 in the lepton sector. (orig.)

Flavor and CP invariant composite Higgs models

Energy Technology Data Exchange (ETDEWEB)

Redi, Michele [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; INFN, Firenze (Italy); Weiler, Andreas [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

2011-09-15

The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3){sub U} x SU(3){sub D} which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

Headspace Solid-Phase Microextraction Analysis of Volatile Components in Phalaenopsis Nobby’s Pacific Sunset

Directory of Open Access Journals (Sweden)

Chih-Hsin Yeh

2014-09-01

Full Text Available Phalaenopsis is the most important economic crop in the Orchidaceae family. There are currently numerous beautiful and colorful Phalaenopsis flowers, but only a few species of Phalaenopsis have an aroma. This study reports the analysis volatile components present in P. Nobby’s Pacific Sunset by solid-phase microextraction (SPME coupled with gas chromatography (GC and gas chromatography/mass spectrometry (GC-MS. The results show that the optimal extraction conditions were obtained by using a DVB/CAR/PDMS fiber. A total of 31 compounds were identified, with the major compounds being geraniol, linalool and α-farnesene. P. Nobby’s Pacific Sunset had the highest odor concentration from 09:00 to 13:00 on the eighth day of storage. It was also found that in P. Nobby’s Pacific Sunset orchids the dorsal sepals and petals had the highest odor concentrations, whereas the column had the lowest.

Theories of Leptonic Flavor

DEFF Research Database (Denmark)

Hagedorn, Claudia

2017-01-01

I discuss different theories of leptonic flavor and their capability of describing the features of the lepton sector, namely charged lepton masses, neutrino masses, lepton mixing angles and leptonic (low and high energy) CP phases. In particular, I show examples of theories with an abelian flavor...... symmetry G_f, with a non-abelian G_f as well as theories with non-abelian G_f and CP....

Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine.

Science.gov (United States)

Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O; Gerloff, Janice; Sundar, Isaac K; Rahman, Irfan

2017-01-01

Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production. Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8) were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2',7'dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H 2 O 2 ) equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media. Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8) chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H 2 O 2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the treatments

Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine

Directory of Open Access Journals (Sweden)

Thivanka Muthumalage

2018-01-01

Full Text Available Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6 and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS. We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production.Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8 were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2′,7′dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H2O2 equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media.Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8 chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H2O2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the

Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics

Directory of Open Access Journals (Sweden)

Fenglin Gu

2015-10-01

Full Text Available Colonizing Bacillus in vanilla (Vanilla planifolia Andrews beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose, and quantitative sensory analysis. The flavor profiles were analytically compared among the vanilla beans under Bacillus-assisted curing, conventional curing, and non-microorganism-assisted curing. Vanilla beans added with Bacillus vanillea XY18 and Bacillus subtilis XY20 contained higher vanillin (3.58% ± 0.05% and 3.48% ± 0.10%, respectively than vanilla beans that underwent non-microorganism-assisted curing and conventional curing (3.09% ± 0.14% and 3.21% ± 0.15%, respectively. Forty-two volatiles were identified from endogenous vanilla metabolism. Five other compounds were identified from exogenous Bacillus metabolism. Electronic nose data confirmed that vanilla flavors produced through the different curing processes were easily distinguished. Quantitative sensory analysis confirmed that Bacillus-assisted curing increased vanillin production without generating any unpleasant sensory attribute. Partial least squares regression further provided a correlation model of different measurements. Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes.

Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics.

Science.gov (United States)

Gu, Fenglin; Chen, Yonggan; Fang, Yiming; Wu, Guiping; Tan, Lehe

2015-10-09

Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose, and quantitative sensory analysis. The flavor profiles were analytically compared among the vanilla beans under Bacillus-assisted curing, conventional curing, and non-microorganism-assisted curing. Vanilla beans added with Bacillus vanillea XY18 and Bacillus subtilis XY20 contained higher vanillin (3.58%±0.05% and 3.48%±0.10%, respectively) than vanilla beans that underwent non-microorganism-assisted curing and conventional curing (3.09%±0.14% and 3.21%±0.15%, respectively). Forty-two volatiles were identified from endogenous vanilla metabolism. Five other compounds were identified from exogenous Bacillus metabolism. Electronic nose data confirmed that vanilla flavors produced through the different curing processes were easily distinguished. Quantitative sensory analysis confirmed that Bacillus-assisted curing increased vanillin production without generating any unpleasant sensory attribute. Partial least squares regression further provided a correlation model of different measurements. Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes.

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.

Science.gov (United States)

Qiu, Y; Smith, T J; Foegeding, E A; Drake, M A

2015-09-01

The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor formation, mainly due to lipid oxidation and protein degradation. The objective of this study was to evaluate the efficacy of microfiltration (MF) on norbixin removal and to compare flavor and functionality of 80% whey protein concentrate (WPC80) from MF whey to WPC80 from whey bleached with HP or lactoperoxidase (LP). Cheddar cheese whey was manufactured from colored, pasteurized milk. The fluid whey was pasteurized and fat separated. Liquid whey was subjected to 4 different treatments: control (no bleaching; 50°C, 1 h), HP (250 mg of HP/kg; 50°C, 1 h), and LP (20 mg of HP/kg; 50°C, 1 h), or MF (microfiltration; 50°C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray-dried to 80% concentrate. The entire experiment was replicated 3 times. Proximate analyses, color, functionality, descriptive sensory and instrumental volatile analysis were conducted on WPC80. The MF and HP- and LP-bleached WPC80 displayed a 39.5, 40.9, and 92.8% norbixin decrease, respectively. The HP and LP WPC80 had higher cardboard flavors and distinct cabbage flavor compared with the unbleached and MF WPC80. Volatile compound results were consistent with sensory results. The HP and LP WPC80 were higher in lipid oxidation compounds (especially heptanal, hexanal, pentanal, 1-hexen-3-one, 2-pentylfuran, and octanal) compared with unbleached and MF WPC80. All WPC80 had >85% solubility across the pH range of 3 to 7. The microstructure of MF gels determined by confocal laser scanning showed an increased protein particle size in the gel network. MF WPC80 also had larger storage modulus values, indicating higher gel firmness. Based on bleaching efficacy comparable to chemical bleaching with HP

7 keV sterile neutrino dark matter from split flavor mechanism

International Nuclear Information System (INIS)

Ishida, Hiroyuki; Takahashi, Fuminobu; Tokyo Univ., Kashiwa

2014-02-01

The recently discovered X-ray line at about 3.5 keV can be explained by sterile neutrino dark matter with mass, m s ≅ 7 keV, and the mixing, sin 2 2θ∝10 -10 . Such sterile neutrino is more long-lived than estimated based on the seesaw formula, which strongly suggests an extra flavor structure in the seesaw sector. We show that one can explain both the small mass and the longevity based on the split flavor mechanism where the breaking of flavor symmetry is tied to the breaking of the B-L symmetry. In a supersymmetric case we find that the 7 keV sterile neutrino implies the gravitino mass about 100 TeV.

HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L. pulp with emphasis on their characteristic impact compounds

Directory of Open Access Journals (Sweden)

Karen Leticia de SANTANA

Full Text Available Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L. pulp by Solid-phase microextraction (SPME technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB. An experimental design was set up to evaluate the best extraction conditions wherein the variables were adsorption temperature, ionic strength and pulp concentration. The separation of volatiles was performed in chromatographic columns of different polarity (polar and non-polar while volatile compounds were identified by analysis in high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the capture of about 40 compounds. The CAR/PDMS fiber was more efficient for the capture of esters and DVB/CAR/PDMS fiber for terpenes. The optimum conditions for capture of higher number of volatiles for polar column were 45 °C for extraction, 15% of ionic strength and 50% of pulp concentration which resulted in separation of 87 compounds. Among the principal character impact compounds from soursop are (E-2-hexenoate, methyl hexenoate and linalool.

Essential Oil of Ocimum basilicum L. and (−-Linalool Blocks the Excitability of Rat Sciatic Nerve

Directory of Open Access Journals (Sweden)

Antonio Medeiros Venancio

2016-01-01

Full Text Available The racemate linalool and its levogyrus enantiomer [(−-LIN] are present in many essential oils and possess several pharmacological activities, such as antinociceptive and anti-inflammatory. In this work, the effects of essential oil obtained from the cultivation of the Ocimum basilicum L. (EOOb derived from Germplasm Bank rich in (−-LIN content in the excitability of peripheral nervous system were studied. We used rat sciatic nerve to investigate the EOOb and (−-LIN effects on neuron excitability and the extracellular recording technique was used to register the compound action potential (CAP. EOOb and (−-LIN blocked the CAP in a concentration-dependent way and these effects were reversible after washout. EOOb blocked positive amplitude of 1st and 2nd CAP components with IC50 of 0.38±0.2 and 0.17±0.0 mg/mL, respectively. For (−-LIN, these values were 0.23±0.0 and 0.13±0.0 mg/mL. Both components reduced the conduction velocity of CAP and the 2nd component seems to be more affected than the 1st component. In conclusion EOOb and (−-LIN inhibited the excitability of peripheral nervous system in a similar way and potency, revealing that the effects of EOOb on excitability are due to the presence of (−-LIN in the essential oil.

Chemical Composition and Evaluation of Nicotine, Tobacco Alkaloids, pH, and Selected Flavors in E-Cigarette Cartridges and Refill Solutions.

Science.gov (United States)

Lisko, Joseph G; Tran, Hang; Stanfill, Stephen B; Blount, Benjamin C; Watson, Clifford H

2015-10-01

Electronic cigarette (e-cigarette) use is increasing dramatically in developed countries, but little is known about these rapidly evolving products. This study analyzed and evaluated the chemical composition including nicotine, tobacco alkaloids, pH, and flavors in 36 e-liquids brands from 4 manufacturers. We determined the concentrations of nicotine, alkaloids, and select flavors and measured pH in solutions used in e-cigarettes. E-cigarette products were chosen based upon favorable consumer approval ratings from online review websites. Quantitative analyses were performed using strict quality assurance/quality control validated methods previously established by our lab for the measurement of nicotine, alkaloids, pH, and flavors. Three-quarters of the products contained lower measured nicotine levels than the stated label values (6%-42% by concentration). The pH for e-liquids ranged from 5.1-9.1. Minor tobacco alkaloids were found in all samples containing nicotine, and their relative concentrations varied widely among manufacturers. A number of common flavor compounds were analyzed in all e-liquids. Free nicotine levels calculated from the measurement of pH correlated with total nicotine content. The direct correlation between the total nicotine concentration and pH suggests that the alkalinity of nicotine drives the pH of e-cigarette solutions. A higher percentage of nicotine exists in the more absorbable free form as total nicotine concentration increases. A number of products contained tobacco alkaloids at concentrations that exceed U.S. pharmacopeia limits for impurities in nicotine used in pharmaceutical and food products. © Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco 2015. This work is written by (a) US Government employee(s) and is in the public domain in the US.

Probing the Randall-Sundrum geometric origin of flavor with lepton flavor violation

International Nuclear Information System (INIS)

Agashe, Kaustubh; Blechman, Andrew E.; Petriello, Frank

2006-01-01

The anarchic Randall-Sundrum model of flavor is a low energy solution to both the electroweak hierarchy and flavor problems. Such models have a warped, compact extra dimension with the standard model fermions and gauge bosons living in the bulk, and the Higgs living on or near the TeV brane. In this paper we consider bounds on these models set by lepton flavor-violation constraints. We find that loop-induced decays of the form l→l ' γ are ultraviolet sensitive and incalculable when the Higgs field is localized on a four-dimensional brane; this drawback does not occur when the Higgs field propagates in the full five-dimensional space-time. We find constraints at the few TeV level throughout the natural range of parameters, arising from μ-e conversion in the presence of nuclei, rare μ decays, and rare τ decays. A tension exists between loop-induced dipole decays such as μ→eγ and tree-level processes such as μ-e conversion; they have opposite dependences on the five-dimensional Yukawa couplings, making it difficult to decouple flavor-violating effects. We emphasize the importance of the future experiments MEG and PRIME. These experiments will definitively test the Randall-Sundrum geometric origin of hierarchies in the lepton sector at the TeV scale

Flavor Physics & CP Violation 2015

Science.gov (United States)

"Flavor Physics & CP violation 2015" (FPCP 2015) was held in Nagoya, Japan, at Nagoya University, from May 25 to May 29 2015. This is the 13th meeting of the series of annual conferences started in Philadelphia, PA, USA in 2002. The aim of the conference is to review developments in flavor physics and CP violation, in both theory and experiment, exploiting the potential to study new physics at the LHC and future facilities. The topics include CP violation, rare decays, CKM elements with heavy quark decays, flavor phenomena in charged leptons and neutrinos, and also interplay between flavor and LHC high Pt physics. The FPCP2015 conference had more than 140 participants, including researchers from abroad and many young researchers (postdocs and students). The conference consisted of plenary talks and poster presentations. The plenary talks include 2 overview talks, 48 review talks, and 2 talks for outlook in theories and experiments, given by world leading researchers. There was also a special lecture by Prof. Makoto Kobayashi, one of the Nobel laureates in 2008. The poster session had 41 contributions. Many young researchers presented their works. These proceedings contain written documents for these plenary and poster presentations. The full scientific program and presentation materials can be found at http://fpcp2015.hepl.phys.nagoya-u.ac.jp/. We would like to thank the International Advisory Committee for their invaluable assistance in coordinating the scientific program and in helping to identifying many speakers. Thanks are also due to the Local Organizing Committee for tireless efforts for smooth running of the conference and very enjoyable social activities. We also thank the financial supports provided by Japanese Scociety for the Promotion of Science (JSPS) unfer the Grant-in-Aid for Scientific Research (S) "Probing New Physics with Tau-Lepton" (No. 26220706), by Nagoya University under the Program for Promoting the Enhancement of Research Universities, and

Flavor Alignment via Shining in RS

CERN Document Server

Csáki, Csaba; Surujon, Ze'ev; Weiler, Andreas

2010-01-01

We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels which allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon VEV on the IR brane...

Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

DEFF Research Database (Denmark)

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

2012-01-01

Flavor production among12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce...

The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

Directory of Open Access Journals (Sweden)

Tartian Alexandru C.

2017-01-01

Full Text Available The main objective of the present study is to evaluate the influence of the maceration techniques on the volatile and phenolic compounds content of the wines obtained from an autochthonous aromatic variety from Romania. For this study, a pink biotype of the Busuioacă de Bohotin variety from the Huşi vineyard was used. The wine samples were obtained by applying five types of maceration: Classic maceration (V1; S1, Thermo-maceration (V2; S2, Microwave maceration (V3; S3, Ultrasound maceration (V4; S4 and Cryo-maceration (V5; S5. The results of the aromatic profile of the wine samples obtained from Busuioacă de Bohotin variety, indicated that the wine samples obtained through cryo-maceration and classic maceration contained a large variety of volatile compounds, namely: alcohols (1-propanol; 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, phenethyl alcohol e.g., esters (ethyl octanoate; ethyl caprylate; ethyl lactate; ethyl benzoate; ethyl palmitate e.g. terpenoid compounds (α-terpineol, linalool, hotrienol, citronellol, nerol, geraniol and so an. Among alcohols, phenethyl alcohol, which is responsible for floral aroma of roses and is typical for the Busuioacă de Bohotin wine, was found in large quantities in wine samples V1 (4.3 mmol/L and S5 (5.53 mmol/L. Terpene compounds and their oxides were identified with elevated levels for linalool (cis- and trans- and also nerol- as well as linalool-oxide. Analysing the phenolic compounds, it was observed that the total polyphenol index and Folin-Ciocâlteu index expressed higher values for the wine samples V1 and V3. Concerning the total anthocyanins and tannins content, the wine samples obtained had low amounts of this compounds.

Flavor at the TeV scale with extra dimensions

International Nuclear Information System (INIS)

Arkani-Hamed, Nima; Hall, Lawrence; Smith, David; Weiner, Neal

2000-01-01

Theories where the standard model fields reside on a 3-brane, with a low fundamental cutoff and extra dimensions, provide alternative solutions to the gauge hierarchy problem. However, generating flavor at the TeV scale while avoiding flavor-changing difficulties appears prohibitively difficult at first sight. We argue to the contrary that this picture allows us to lower flavor physics close to the TeV scale. Small Yukawa couplings are generated by ''shining'' badly broken flavor symmetries from distant branes, and flavor and CP-violating processes are adequately suppressed by these symmetries. We further show how the extra dimensions avoid four dimensional disasters associated with light fields charged under flavor. We construct elegant and realistic theories of flavor based on the maximal U(3) 5 flavor symmetry which naturally generate the simultaneous hierarchy of masses and mixing angles. Finally, we introduce a new framework for predictive theories of flavor, where our 3-brane is embedded within highly symmetrical configurations of higher-dimensional branes. (c) 2000 The American Physical Society

The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

Science.gov (United States)

Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

Heavy flavor measurements and new physics searches

International Nuclear Information System (INIS)

Isidori, G.

2014-01-01

We review recent progress in measuring and theoretically understanding flavor-changing processes, and the corresponding constraints derived on possible extensions of the Standard Model (SM). A clear message emerges from present data: if physics beyond the SM is not far from the TeV scale (hence it is directly accessible with present and future high-energy facilities), it must have a highly non-trivial flavor structure in order to satisfy the existing low-energy flavor-physics bounds. However, this structure has not been clearly identified yet and its investigation is the main purpose of future experiments in flavor physics

7 keV sterile neutrino dark matter from split flavor mechanism

Energy Technology Data Exchange (ETDEWEB)

Ishida, Hiroyuki [Tohoku Univ., Sendai (Japan). Dept. of Physics; Jeong, Kwang Sik [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Takahashi, Fuminobu [Tohoku Univ., Sendai (Japan). Dept. of Physics; Tokyo Univ., Kashiwa (Japan). Kavli IPMU, TODIAS

2014-02-15

The recently discovered X-ray line at about 3.5 keV can be explained by sterile neutrino dark matter with mass, m{sub s}≅ 7 keV, and the mixing, sin{sup 2}2θ∝10{sup -10}. Such sterile neutrino is more long-lived than estimated based on the seesaw formula, which strongly suggests an extra flavor structure in the seesaw sector. We show that one can explain both the small mass and the longevity based on the split flavor mechanism where the breaking of flavor symmetry is tied to the breaking of the B-L symmetry. In a supersymmetric case we find that the 7 keV sterile neutrino implies the gravitino mass about 100 TeV.

Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes during the Production of a Non-Alcoholic Beverage

Directory of Open Access Journals (Sweden)

Sibel Özdemir

2017-04-01

Full Text Available A novel alcohol-free beverage with a fruity, slightly sour, sweetish, fresh, and plum-like flavor was produced by incorporating the edible mushroom shiitake (Lentinula edodes into the fermentation process. Shiitake pellets were used as a biocatalyst to promote the synthesis of the fruity esters methyl 2-methylbutanoate and 2-phenylethanol from amino acids and an organic acid present in the wort. We investigated the impact of two critical process parameters (volumetric power input and inoculum concentration on the morphology of, and flavor production by, the shiitake pellets in a 1 L stirred bioreactor. Increasing the volumetric power input and biomass concentration influenced the morphology of the pellets and promoted the production of the most important flavor compound methyl 2-methylbutanoate in the beverage. Furthermore the worty off-flavor methional was degraded during the cultivation in stirred bioreactor by shiitake pellets. These findings provide useful information to facilitate the scale-up of the biotransformation and fermentation process in bioreactors.

The flavor of the composite pseudo-goldstone Higgs

International Nuclear Information System (INIS)

Csaki, Csaba; Weiler, Andreas; Falkowski, Adam

2008-01-01

We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS. This together with the fact that in the pseudo-Goldstone scenario Yukawa couplings are set by a gauge coupling implies the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the fully anarchic approach to flavor in warped extra dimensions is implausible, and there have to be at least some partial flavor symmetries appearing that eliminate part of the sources for flavor violation. We also present complete expressions for the radiatively generated Higgs potential of various 5D implementations of the composite Higgs model, and comment on the 1-5 percent level tuning needed in the top sector to achieve a phenomenologically acceptable vacuum state.

Flavor alignment via shining in Randall-Sundrum models

International Nuclear Information System (INIS)

Csaki, Csaba; Perez, Gilad; Surujon, Ze'ev; Weiler, Andreas

2010-01-01

We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down-type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels that allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon vacuum expectation value on the IR brane (at the price of some moderate tuning), or by extending the Higgs sector. The flavor changing effects from the radiatively induced Yukawa mixing terms are at around the current upper experimental bounds. We also show the generic bounds on UV-brane induced flavor violating effects, and comment on possible additional flavor violations from bulk flavor gauge bosons and the bulk Yukawa scalars.

The Flavor of the Composite Pseudo-Goldstone Higgs

CERN Document Server

Csaki, Csaba; Weiler, Andreas

2008-01-01

We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS, and imply the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the...

Electric dipole moments with and beyond flavor invariants

Science.gov (United States)

Smith, Christopher; Touati, Selim

2017-11-01

In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U (1) phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Electric dipole moments with and beyond flavor invariants

Directory of Open Access Journals (Sweden)

Christopher Smith

2017-11-01

Full Text Available In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U(1 phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Search for the Lepton Flavor Violating decays $ B^0_{(s)} \\to \\tau^\\pm \\mu^\\mp$ at LHCb

CERN Multimedia

Arnau Romeu, Joan

2018-01-01

Lepton Flavor Violating (LFV) $B$ decays, such as $B^{0}_{(s)}\\rightarrow\\tau^{+}\\mu^{-}$, are forbidden in the Standard Model (SM) in the absence of non-zero neutrino masses, but can occur via one-loop diagrams if neutrino oscillations are included. This implies that the rate of these kind of processes is very suppressed, beyond the current and future experimental sensitivities. However, a wide variety of New Physics scenarios predict dramatically higher rates for these processes. The poster presents the search for the LFV decays $B^{0}_{(s)}\\rightarrow\\tau^{+}\\mu^{-}$ using 2011 and 2012 data of the LHCb experiment. The studied $\\tau$ decay mode is $\\tau\\rightarrow\\pi^{+}\\pi^{-}\\pi^{+}\

Flavor Democracy in Particle Physics

International Nuclear Information System (INIS)

Sultansoy, Saleh

2007-01-01

The flavor democracy hypothesis (or, in other words, democratic mass matrix approach) was introduced in seventies taking in mind three Standard Model (SM) families. Later, this idea was disfavored by the large value of the t-quark mass. In nineties the hypothesis was revisited assuming that extra SM families exist. According to flavor democracy the fourth SM family should exist and there are serious arguments disfavoring the fifth SM family. The fourth SM family quarks lead to essential enhancement of the Higgs boson production cross-section at hadron colliders and the Tevatron can discover the Higgs boson before the LHC, if it mass is between 140 and 200 GeV. Then, one can handle 'massless' Dirac neutrinos without see-saw mechanism. Concerning BSM physics, flavor democracy leads to several consequences: tanβ ≅ mt/mb ≅ 40 if there are three MSSM families; super-partner of the right-handed neutrino can be the LSP; relatively light E(6)-inspired isosinglet quark etc. Finally, flavor democracy may give opportunity to handle ''massless'' composite objects within preonic models

Tobacco Products Sold by Internet Vendors Following Restrictions on Flavors and Light Descriptors

Science.gov (United States)

Williams, Rebecca S.; Ribisl, Kurt M.

2015-01-01

Introduction: The 2009 Family Smoking Prevention and Tobacco Control Act bans characterizing flavors (e.g., grape, strawberry) in cigarettes, excluding tobacco and menthol, and prohibits companies from using misleading descriptors (e.g., light, low) that imply reduced health risks without submitting scientific data to support the claim and obtaining a marketing authorization from the U.S. Food and Drug Administration. This observational study examines tobacco products offered by Internet cigarette vendors (ICV) pre- and postimplementation of the ban on characterizing flavors in cigarettes and the restriction on misleading descriptors. Methods: Cross-sectional samples of the 200 most popular ICVs in 2009, 2010, and 2011 were identified. Data were analyzed in 2012 and 2013. Results: In 2011 the odds for selling cigarettes with banned flavors or misleading descriptors were 0.40 times that for selling the products in 2009 (95% confidence interval [CI] = 0.18, 0.88). However, 89% of vendors continued to sell the products, including 95.8% of international vendors. Following the ban on characterizing flavors, ICVs began selling potential alternative products. In 2010, the odds for selling flavored little cigars were 1.71 (95% CI = 1.09, 2.69) times that for selling the product in 2009 and, for clove cigars, were 5.50 (95% CI = 2.36, 12.80) times that for selling the product in 2009. Conclusions: Noncompliance with the ban on characterizing flavors and restriction on misleading descriptors has been high, especially among international vendors. Many vendors appear to be circumventing the intent of the flavors ban by selling unbanned flavored cigars, in some cases in lieu of flavored cigarettes. PMID:25173777

Qualitative Analysis of E-Liquid Emissions as a Function of Flavor Additives Using Two Aerosol Capture Methods.

Science.gov (United States)

Eddingsaas, Nathan; Pagano, Todd; Cummings, Cody; Rahman, Irfan; Robinson, Risa; Hensel, Edward

2018-02-13

This work investigates emissions sampling methods employed for qualitative identification of compounds in e-liquids and their resultant aerosols to assess what capture methods may be sufficient to identify harmful and potentially harmful constituents present. Three popular e-liquid flavors (cinnamon, mango, vanilla) were analyzed using qualitative gas chromatography-mass spectrometry (GC-MS) in the un-puffed state. Each liquid was also machine-puffed under realistic-use flow rate conditions and emissions were captured using two techniques: filter pads and methanol impingers. GC-MS analysis was conducted on the emissions captured using both techniques from all three e-liquids. The e-liquid GC-MS analysis resulted in positive identification of 13 compounds from the cinnamon flavor e-liquid, 31 from mango, and 19 from vanilla, including a number of compounds observed in all e-liquid experiments. Nineteen compounds were observed in emissions which were not present in the un-puffed e-liquid. Qualitative GC-MS analysis of the emissions samples identify compounds observed in all three samples: e-liquid, impinge, and filter pads, and each subset thereof. A limited number of compounds were observed in emissions captured with impingers, but were not observed in emissions captured using filter pads; a larger number of compounds were observed on emissions collected from the filter pads, but not those captured with impingers. It is demonstrated that sampling methods have different sampling efficiencies and some compounds might be missed using only one method. It is recommended to investigate filter pads, impingers, thermal desorption tubes, and solvent extraction resins to establish robust sampling methods for emissions testing of e-cigarette emissions.

Chemical Composition and Evaluation of Nicotine, Tobacco Alkaloids, pH and Selected Flavors in e-Cigarette Cartridges and Refill Solutions

Science.gov (United States)

Lisko, Joseph G.; Tran, Hang; Stanfill, Stephen B.; Blount, Benjamin C.; Watson, Clifford H.

2015-01-01

Introduction Electronic cigarette (e-cigarette) use is increasing dramatically in developed countries, but little is known about these rapidly evolving products. This study analyzed and evaluated the chemical composition including nicotine, tobacco alkaloids, pH and flavors in 36 e-liquids brands from four manufacturers. Methods We determined the concentrations of nicotine, alkaloids, and select flavors and measured pH in solutions used in e-cigarettes. E-cigarette products were chosen based upon favorable consumer approval ratings from online review websites. Quantitative analyses were performed using strict quality assurance/quality control (QC) validated methods previously established by our lab for the measurement of nicotine, alkaloids, pH and flavors. Results Three-quarters of the products contained lower measured nicotine levels than the stated label values (6% - 42% by concentration). The pH for e-liquids ranged from 5.1 – 9.1. Minor tobacco alkaloids were found in all samples containing nicotine, and their relative concentrations varied widely among manufacturers. A number of common flavor compounds were analyzed in all e-liquids. Conclusions Free nicotine levels calculated from the measurement of pH correlated with total nicotine content. The direct correlation between the total nicotine concentration and pH suggests that the alkalinity of nicotine drives the pH of e-cigarette solutions. A higher percentage of nicotine exists in the more absorbable free form as total nicotine concentration increases. A number of products contained tobacco alkaloids at concentrations that exceed U.S. Pharmacopeia limits for impurities in nicotine used in pharmaceutical and food products. PMID:25636907

Supersymmetric D3/D7 for holographic flavors on curved space

International Nuclear Information System (INIS)

Karch, Andreas; Robinson, Brandon; Uhlemann, Christoph F.

2015-01-01

We derive a new class of supersymmetric D3/D7 brane configurations, which allow to holographically describe N=4 SYM coupled to massive N=2 flavor degrees of freedom on spaces of constant curvature. We systematically solve the κ-symmetry condition for D7-brane embeddings into AdS_4-sliced AdS_5×S"5, and find supersymmetric embeddings in a simple closed form. Up to a critical mass, these embeddings come in surprisingly diverse families, and we present a first study of their (holographic) phenomenology. We carry out the holographic renormalization, compute the one-point functions and attempt a field-theoretic interpretation of the different families. To complete the catalog of supersymmetric D3/D7 configurations, we construct analogous embeddings for flavored N=4 SYM on S"4 and dS_4.

Acceptance of sugar reduction in flavored yogurt.

Science.gov (United States)

Chollet, M; Gille, D; Schmid, A; Walther, B; Piccinali, P

2013-09-01

To investigate what level of sugar reduction is accepted in flavored yogurt, we conducted a hedonic test focusing on the degree of liking of the products and on optimal sweetness and aroma levels. For both flavorings (strawberry and coffee), consumers preferred yogurt containing 10% added sugar. However, yogurt containing 7% added sugar was also acceptable. On the just-about-right scale, yogurt containing 10% sugar was more often described as too sweet compared with yogurt containing 7% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 5% sugar was judged as too low. A second test was conducted to determine the effect of flavoring concentration on the acceptance of yogurt containing 7% sugar. Yogurts containing the highest concentrations of flavoring (11% strawberry, 0.75% coffee) were less appreciated. Additionally, the largest percentage of consumers perceived these yogurts as "not sweet enough." These results indicate that consumers would accept flavored yogurts with 7% added sugar instead of 10%, but 5% sugar would be too low. Additionally, an increase in flavor concentration is undesirable for yogurt containing 7% added sugar. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Theoretically palatable flavor combinations of astrophysical neutrinos