WorldWideScience

Sample records for juiciness flavor liking

  1. Effects of added glutamate on liking for novel food flavors.

    Science.gov (United States)

    Prescott, John

    2004-04-01

    Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance of this palatability is unclear. Other highly palatable substances, e.g. sugar and fats, also increase liking for novel flavors with which they are repeatedly paired, especially when ingested. This is thought to reflect the rewarding effects of sugar and fat energy, post-ingestion. To determine if a liking for novel flavors can also be conditioned using glutamate, 44 subjects rated 10 ml samples of three novel soups for liking and familiarity, both before and after seven daily exposures to each of two soup flavors-one with added monosodium l-glutamate (MSG) (0.5% w/w; MSG+) and one without (MSG-). During exposure, subjects received either a 250 ml bowl of soup (Consume group) or a 10 ml sample (Taste group). There were no significant differences as a function of samples or groups, despite some trends for changes in liking to be higher in the consumed MSG+ condition. In a second experiment, 69 subjects were divided into three groups (Consume MSG+; Consume MSG-; Taste MSG+) in which they received nine exposures to one novel soup flavor. The Consume MSG+ group showed a significantly greater increase in liking than either the Consume MSG- or the Taste MSG+ groups, which did not differ. Changes in familiarity ratings reflected amount consumed, not MSG content. Pairing glutamate with a novel flavor can condition liking for that flavor. While post-ingestive effects of glutamate may be rewarding, flavor conditioning cannot be ruled out.

  2. Caffeine increases liking and consumption of novel-flavored yogurt.

    Science.gov (United States)

    Panek, Leah M; Swoboda, Christine; Bendlin, Ashley; Temple, Jennifer L

    2013-06-01

    Caffeine has been shown to increase preference for beverages with which it is paired; however, it is not known if caffeine alters liking for foods with which it is paired indirectly. The purpose of the current experiment was to test the hypothesis that a caffeinated beverage paired with a novel-flavored yogurt will increase preference for that yogurt compared to one paired with placebo. We also tested the hypothesis that liking would increase more when caffeine was paired with high energy density yogurt. Men and women (n = 62) were randomized to receive a beverage containing placebo (PLA) or caffeine (CAF) and to consume a low (LED) or high energy density (HED), novel-flavored yogurt. Participants rated, ranked, and consumed seven novel-flavored yogurts and then had a target yogurt paired with either PLA or CAF over four consecutive days. In general, yogurt liking increased over time, the HED yogurt was liked more than the LED yogurt, and yogurt paired with caffeine was liked more than yogurt paired with placebo. Participants showed a significant increase in liking of LED yogurt paired with caffeine compared to those with LED yogurt paired with placebo. Caffeine administration may increase liking and consumption of novel-flavored foods, particularly if the food is not highly liked at baseline. This suggests that caffeine pairing may be a way to increase liking of LED foods, such as vegetables and fruit.

  3. Diversity in sensory quality and determining factors influencing mandarin flavor liking.

    Science.gov (United States)

    Goldenberg, Livnat; Yaniv, Yossi; Kaplunov, Tatiana; Doron-Faigenboim, Adi; Carmi, Nir; Porat, Ron

    2015-02-01

    We evaluated the sensory quality of 42 mandarin varieties that belong to 7 different natural subgroups: common mandarin (Citrus reticulata Blanco), Clementine (Citrus clementina Hort. ex. Tan), Satsuma (Citrus unshiu Marcovitch), Mediterranean mandarin (Citrus deliciosa Tenore), King mandarin (Citrus nobilis Loureiro), and mandarin hybrids, such as tangor (Citrus reticulata × Citrus sinensis) and tangelo (Citrus reticulata × Citrus paradisi). Consumer flavor acceptance tests revealed wide diversity in flavor preferences among mandarin varieties and subgroups. Furthermore, descriptive flavor-analysis tests conducted with the aid of a trained sensory panel revealed that the 9 most preferred varieties had similar flavor profiles, characterized by high sweetness, moderate to low acidity levels, low bitterness and gumminess, strong fruity and mandarin flavor, and high juiciness. The average total soluble solids (TSS) and acidity levels among the highly preferred varieties were 13.1% and 1.1%, respectively. In contrast, the 8 least preferred varieties were either too sour or gummy or had low levels of sweetness, fruity, or mandarin flavor, and either high acidity levels (>1.4%) or low TSS levels (mandarin flavor, and negative correlations with acidity levels and perceptions of sourness, bitterness, and gumminess. Principle component analysis clearly distinguished between highly accepted varieties that were tightly correlated with high TSS levels and perceptions of sweetness fruitiness and mandarin flavor, as compared with the least accepted varieties that were correlated with high acidity levels and perceptions of sourness, bitterness, and gumminess.

  4. To like or not to like : Neural substrates of subjective flavor preferences

    NARCIS (Netherlands)

    van den Bosch, I.; Dalenberg, J. R.; Renken, R.; van Langeveld, A. W. B.; Smeets, P. A. M.; Griffioen-Roose, S.; ter Horst, G. J.; de Graaf, C.; Boesveldt, S.

    2014-01-01

    Flavor preferences vary; what one enjoys may be disgusting to another. Previous research has indicated several brain regions associated with flavor preferences. However, by using different stimuli or different internal states to obtain differences in liking, results of these studies may be confounde

  5. A New Flavor of Searches for Axion-Like Particles

    CERN Document Server

    Izaguirre, Eder; Shuve, Brian

    2016-01-01

    We propose new searches for axion-like particles (ALPs) produced in flavor-changing neutral current (FCNC) processes. This proposal exploits the often-overlooked coupling of ALPs to W bosons, leading to FCNC production of ALPs even in the absence of a direct coupling to fermions. Our proposed searches for resonant ALP production in decays such as $B\\rightarrow K^{(*)}a,\\,a\\rightarrow \\gamma\\gamma$ and $K\\rightarrow \\pi a, \\,a\\rightarrow \\gamma\\gamma$ could greatly improve upon the current sensitivity to ALP couplings to Standard Model particles. We also determine analogous constraints and discovery prospects for invisibly decaying ALPs.

  6. Flavor Structure, Higgs boson mass and Dark Matter in Supersymmetric Model with Vector-like Generations

    CERN Document Server

    Higaki, Tetsutaro; Takeda, Naoyuki

    2016-01-01

    We study a flavor texture in a supersymmetric model with vector-like generations by using Froggatt-Nielsen mechanism. We find realistic flavor structures which reproduce the Cabbibo-Kobayashi-Maskawa matrix and fermion masses at low-energy. Furthermore, the fermionic component of the gauge singlet field becomes a candidate of dark matter, whereas the vacuum expectation value of the scalar component gives the vector-like mass. In our model, flavor physics and dark matter are explained with moderate size couplings through renormalization group flows, and the presence of dark matter supports the existence of just three generations in low energy scales. We analyze the parameter region where the current thermal relic abundance of dark matter, the Higgs boson mass and the muon $g-2$ can be explained simultaneously.

  7. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.

    Science.gov (United States)

    Ventanas, Sonia; Ruiz, Jorge; García, Carmen; Ventanas, Jesús

    2007-11-01

    Preference ranking tests for juiciness and overall liking of dry cured loins from Iberian pigs with different genetic backgrounds (pure Iberian or crossbred Iberian×Duroc pigs), reared under different productive systems (outdoors on acorns and grass or indoors with mixed diets) and with different intramuscular fat (IMF) content, were conducted. IMF showed a positive influence on preference for juiciness and liking in subjects over 25 years of age, while younger consumers showed a similar trend for juiciness but not for preference. Loins from pure Iberian pigs showed significantly better ranking for juiciness and overall liking than those from crossbred pigs, even when the IMF content was similar. Dry cured loins from pigs reared outdoors and fed on acorns and pasture were ranked significantly better than those from animals fed indoors on concentrates, even though the mixed diets used were enriched in monounsaturated fatty acids and vitamin E in order to obtain meat with similar features to that of pigs reared outdoors, and despite very similar IMF contents. In conclusion, dry cured loins with high IMF content, from pure Iberian pigs and reared outdoors on acorns and grass attain the highest consumer preference.

  8. Scent of a mite: origin and chemical characterization of the lemon-like flavor of mite-ripened cheeses.

    Science.gov (United States)

    Brückner, Adrian; Heethoff, Michael

    2016-07-01

    Cheese infested with cheese mites is usually treated as unpalatable. Nevertheless, some traditional cheese manufactories in Germany and France intentionally use mites for fermentation of special varieties (i.e. Milbenkäse and Mimolette). While their production includes different mite species, both are characterized by a "lemon-like" flavor. However, the chemical nature and origin of this flavor-component is unknown. The cheese mites possess a pair of opisthosomal glands producing blends of hydrocarbons, terpenes and aromatics. Here, we describe the chemical profiles of the astigmatid mite species Tyrolichus casei (Milbenkäse) and Acarus siro (Mimolette). Although the chemical profiles differ in several aspects, both mite species produce neral (a volatile flavor component of lemon oil), which was absent from the headspace of both cheeses without mites. We conclude that the lemon-like flavor of mite cheese is not a consequence of fermentation of the cheese itself but a component from secretions of the cheese mites.

  9. Identification of prenyl ethyl ether as a source of metallic, solvent-like off-flavor in hazelnut.

    Science.gov (United States)

    Amrein, Thomas M; Schwager, Hugo; Meier, Roberto; Frey, Peter; Gassenmeier, Klaus F

    2010-11-10

    In a large batch of ground hazelnuts, a metallic, solvent-like off-note was detected. In this investigation, the volatiles from the batch showing off-notes were compared to a batch without off-notes. On the basis of gas chromatography (GC) sniffing and instrumental analysis, a terpenoid compound, prenyl ethyl ether, was identified as a key contributor to the off-note. The compound was quantified, and its contribution to the metallic, solvent-like off-flavor was confirmed by spiking experiments and sensory evaluation. Analytical and sensory experiments found that the off-note was still present in hazelnut cakes. Fat oxidation did not contribute to the off-flavor. Analysis of market products demonstrated the correlation between the identified terpenoid and the off-flavor. It is assumed that fungi are involved in off-flavor formation.

  10. WHY COLOR-FLAVOR LOCKING IS JUST LIKE CHIRAL SYMMETRY BREAKING

    Energy Technology Data Exchange (ETDEWEB)

    PISARSKI,R.D.; RISCHKE,D.H.

    2000-05-10

    The authors review how a classification into representations of color and flavor can be used to understand the possible patterns of symmetry breaking for color superconductivity in dense quark matter. In particular, the authors show how for three flavors, color-flavor locking is precisely analogous to the usual pattern of chiral symmetry breaking in the QCD vacuum.

  11. Flavor structure, Higgs boson mass, and dark matter in a supersymmetric model with vector-like generations

    Science.gov (United States)

    Higaki, Tetsutaro; Nishida, Michinobu; Takeda, Naoyuki

    2017-08-01

    We study a supersymmetric model in which the Higgs mass, the muon anomalous magnetic moment, and the dark matter are simultaneously explained with extra vector-like generation multiplets. For the explanations, non-trivial flavor structures and a singlet field are required. In this paper, we study the flavor texture by using the Froggatt-Nielsen mechanism, and then find realistic flavor structures that reproduce the Cabbibo-Kobayashi-Maskawa matrix and fermion masses at low energy. Furthermore, we find that the fermion component of the singlet field becomes a good candidate for dark matter. In our model, flavor physics and dark matter are explained with moderate-size couplings through renormalization group flows, and the presence of dark matter supports the existence of just 3 generations in low-energy scales. We analyze the parameter region where the current thermal relic abundance of dark matter, the Higgs boson mass, and the muon g{-}2 can be explained simultaneously.

  12. 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.

  13. 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.

  14. Differential hedonic, sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning.

    Science.gov (United States)

    Yeomans, Martin R; Leitch, Margaret; Gould, Natalie J; Mobini, Sirous

    2008-03-18

    Flavor-flavor and flavor-nutrient associations can modify liking for a flavor CS, while flavor-flavor associations can also modify the sensory experience of the trained flavor. Less is known about how these associations modify behavioral responses to the trained CS. To test this, 60 participants classified as sweet likers were divided into five training conditions with a novel flavor CS. In the flavor-flavor only condition, participants consumed the target CS in a sweetened, low-energy form, with energy (maltodextrin) but no sweetness added in the flavor-nutrient only condition and both energy and sweetness (sucrose) in the combined flavor-flavor, flavor-nutrient condition. Comparison groups controlled for exposure to the CS, and repeat testing. Training was conducted in a hungry state on four non-consecutive days. To test for acquired changes in evaluation and intake, the flavor CS was processed into a low-energy sorbet, which was evaluated and consumed ad libitum on test days before and after training. Liking for the flavor CS increased only in the sucrose-sweetened condition, but intake increased significantly in both high-energy conditions. In contrast, rated sweetness of the sorbet increased in both sucrose-sweetened and aspartame-sweetened conditions. These findings suggest that liking changes were maximal when flavor-flavor and flavor-nutrient associations co-occurred, but that behavioral changes were specific to flavor-nutrient associations.

  15. Effect of age and cut on cooking loss, juiciness and flavour of South African beef.

    Science.gov (United States)

    Schönfeldt, H C; Strydom, P E

    2011-03-01

    The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n=61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinearly with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked by moist heat methods.

  16. Multisensory Flavor Priming

    DEFF Research Database (Denmark)

    Dijksterhuis, Garmt Bernard

    2016-01-01

    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...... 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....

  17. N=1 SQCD-like theories with N-f massive flavors from AdS/CFT and beta functions

    NARCIS (Netherlands)

    Barranco, Alejandro; Pallante, Elisabetta; Russo, Jorge G.

    2011-01-01

    We study new supergravity solutions related to large-N-c N = 1 supersymmetric gauge field theories with a large number N-f of massive flavors. We use a recently proposed framework based on configurations with N-c color D5 branes and a distribution of N-f flavor D5 branes, governed by a function NfS(

  18. 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

  19. Juicy Prospects

    Institute of Scientific and Technical Information of China (English)

    Ali Ali

    2011-01-01

    THE city of Yantai in east China's Shandong Province has long been famed in history for its extensive coastline,its breathtaking scenery and its abundance of fruit.Being one of the first ports to open up to Europeans during the 19th century,the city is no stranger to progression,especially in terms of economics.

  20. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.

    Science.gov (United States)

    Sha, Sha; Chen, Shuang; Qian, Michael; Wang, Chengcheng; Xu, Yan

    2017-01-11

    The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these were further identified. Among them, ethyl hexanoate, 2-furfurylthiol, dimethyl trisulfide, 3-methylbutanal, ethyl butanoate, ethyl 2-methylbutanoate, ethyl pentanoate, and ethyl 4-methylpentanoate appeared with the highest FD factors. In particular, eight sulfur-containing odorants were identified to be potentially important to roasted sesame-like flavor type liquor. The concentration of these odor-active compounds was further quantitated by combination of four different quantitative measurements, and 36 odorants had concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-furfurylthiol (OAV 1182), dimethyl trisulfide (OAV 220), β-damascenone (OAV 116), and methional (OAV 99) could be responsible for the unique aroma of roasted sesame-like flavor type liquor. An aroma recombination model prepared by mixing 36 aroma compounds with OAVs >1 showed a good similarity to the aroma of the original roasted sesame-like flavor type liquor. For the first time, 2-furfurylthiol was determined to be a typical potent odorant in roasted sesame-like flavor type liquor by omission study.

  1. Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan

    Directory of Open Access Journals (Sweden)

    Kongkarn Kijroongrojana

    2009-11-01

    Full Text Available A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch (MTS, sodium alginate (AL, and iota-carrageenan (CA were optimized. Juiciness measurements were defined and analyzed by 13 trained panelists. Texture Profile Analysis (TPA as well as moisture and fat contents of the products were analyzed. The mixture of MTS and AL had an impact on moisture content and juiciness scores, while CA influenced the hardness. The product made using the optimized formulation (0.3% MTS + 0.7% AL had a higher moisture content andjuiciness scores (p0.05. However, higher springiness and gumminess were found in the control burger (p0.05.

  2. Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed.

    Science.gov (United States)

    Frank, Damian; Ball, Alex; Hughes, Joanne; Krishnamurthy, Raju; Piyasiri, Udayasika; Stark, Janet; Watkins, Peter; Warner, Robyn

    2016-06-01

    The sensory attributes and flavor chemistry of grilled beef striploins (M. longissimus lumborum, n = 42) varying widely in marbling from commercial production types typical for Southern Australia were extensively characterized. Striploins from Angus grass-fed yearlings (5.2-9.9% intramuscular fat), Angus grain-finished steers (10.2-14.9%), and Wagyu grass-fed heifers (7.8-17.5%) were evaluated. Inherent differences between samples from grass- and grain-fed Angus cattle were minimal when the intramuscular fat content was above ∼5%. After adjusting for intramuscular fat, Wagyu samples had more intense flavor and higher tenderness and juiciness compared to Angus grass-fed samples. Grilled beef flavor, dairy fat, and sweetness increased with the marbling level, and sourness and astringency decreased. Tenderness and juiciness increased with the marbling level and were correlated with Warner-Bratzler peak force measurements. Trained panel sensory differences in flavor corresponded with increases in aroma volatiles and changes in nonvolatile flavor compounds. Unsaturated fatty acids with potential health benefits (vaccenic, oleic, and rumenic acids) increased with the level of marbling.

  3. Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods.

    Science.gov (United States)

    Van Oeckel, M J; Warnants, N; Boucqué, C V

    1999-04-01

    The extent to which water holding capacity (WHC) techniques: filter paper press method, drip loss and filter paper method, are related to the sensory juiciness appreciation of pork was studied. Additionally four on-line methods: pH1, FOP1 (light scattering), PQM1 (conductivity) and DDLT (Double Density Light Transmission), were evaluated for their ability to predict WHC and juiciness scores. One-hundred and twenty samples of m. longissimus thoracis et lumborum, from animals of different genotypes, were involved in this study. Only WHC results, determined by the filter paper press method, were significantly correlated with juiciness scores (r=-0.24). The results of the filter paper method, either by weighing or visual judging, could not be predicted by the on-line methods. The results of the filter paper press method (F.p.p.-RZ) and drip loss were slightly better correlated with DDLT (respectively, r=0.56 and 0.45) than with PQM1 (r=0.51 and 0.36), FOP1 (r=0.48 and 0.34) and pH1 (r=0.41 and 0.34), although the standard error of estimate of the linear regressions was similar for the four on-line methods. Unfortunately, the on-line techniques incorrectly predicted several WHCs. Juiciness was slightly or not related to the on-line methods. The DDLT technique, which is analogous to the CGM (Capteur Gras/Maigre), an officially accepted carcass grading apparatus in France and Belgium, is as good or better than the classical on-line instruments: pH, FOP and PQM, in predicting WHC.

  4. Investigation of Soil Nutrients in Juicy Peach Orchards in the Watershed of Zhihu Harbor, China

    Directory of Open Access Journals (Sweden)

    LIU Zhi-guang

    2016-11-01

    Full Text Available In order to evaluate soil fertility and guide scientific fertilization in juicy peach orchards in Zhihu Harbor watershed of Tai Lake region, soil samples in four towns were collected for the analysis of soil physical and chemical properties. The results showed that soil acidification existed in 88.0% of research area in the watershed of Zhihu Harbor with pH from 3.4 to 5.4 and strong soil acidification was over 33.7%. The average value of electrical conductivity in plow layer soils was 317.6 μS·cm-1 with the variable coefficient at 63.40%, and it was above the critical value of plant inbreed electrical conductivity barrier in 11.7% of the research area. The soil clay content increased with the soil depth. 66.7% silt loam was in the plow layer soil in total cultivated area. Similar clay soil in 20~60 cm soil layer affected the penetrations of root and leakage water. The average value of soil organic matter, total nitrogen, total phosphorus, available phosphorus, and available potassium in the plow layer soil were 37.7, 2.5, 0.6, 0.3 g·kg-1 and 0.6 g·kg-1, respectively. In addition, 40.7%, 75.8%, 13.7%, 92.3% and 90.4% of research area were above the value of highest soil fertility standard in the 2nd National Soil Survey for soil organic matter, total nitrogen, total phosphorus, available phosphorus, and available potassium, respectively. It is necessary to develop special controlled release compound fertilizers, and to apply organic fertilizers with a deeper application to reduce the risk of eutrophication pollution and soil acidification while maintaining the fruit production in peach orchards in the watershed of Zhihu Harbor.

  5. Approximate flavor symmetries

    OpenAIRE

    Rašin, Andrija

    1994-01-01

    We discuss the idea of approximate flavor symmetries. Relations between approximate flavor symmetries and natural flavor conservation and democracy models is explored. Implications for neutrino physics are also discussed.

  6. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat.

    Science.gov (United States)

    Zhuang, H; Savage, E M

    2012-07-01

    Four replications were conducted to compare sensory descriptive profiles of cooked boneless skinless chicken breast categorized by fillet (pectoralis major) weight or size. In each replication, 20 heavy fillets, 20 medium fillets, and 20 light fillets (deboned at 6-8 h postmortem) were obtained from a commercial processing plant. Fillets were trimmed and weighed before chosen for each of 3 size categories based on their weight as follows: light, average weight 112 g; medium, average weight 153 g; and heavy, average weight 204 g. Descriptive sensory texture and flavor attributes were measured after the frozen samples were thawed for 24 h at a refrigerated temperature (2°C) and cooked to an endpoint temperature of 78°C. Sensory evaluations were performed by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Our results show that there were differences (P descriptive texture and flavor attributes cohesiveness, hardness, juiciness, cardboardy, and sourness, among the 3 weight categories. The average cohesiveness, hardness, and sourness scores of the heavy and light fillets were higher than the medium fillets. The juiciness score of the heavy fillets was higher than that of the light fillets, and the cardboardy score of the light fillets was higher than those of the medium and heavy fillets. The juiciness score of the medium fillets did not differ from that of either the light or heavy fillets, and there was no difference for cardboardy scores between the medium and heavy fillets. These results indicate that fillet weight or size in the range (95-230 g) assessed in this study may influence sensory descriptive flavor and texture profiles of cooked broiler breast fillets deboned 6 to 8 h postmortem. Current genetic selection of broiler lines based on growth rate and feed efficiency may sacrifice breast meat quality. However, it remains to be determined if the differences in the sensory descriptive evaluation

  7. The Mystery of Flavor

    CERN Document Server

    Peccei, Roberto D

    1998-01-01

    After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher-dimensional theories. Examples and limitations of each of these speculative scenarios are discussed. The twin roles that family symmetries and GUT's can have on the spectrum of quarks and leptons is emphasized, along with the dominant role that the top mass is likely to play in the dynamics of mass generation.

  8. Flavor changing nucleon decay

    Science.gov (United States)

    Maekawa, Nobuhiro; Muramatsu, Yu

    2017-04-01

    Recent discovery of neutrino large mixings implies the large mixings in the diagonalizing matrices of 5 bar fields in SU (5) grand unified theory (GUT), while the diagonalizing matrices of 10 fields of SU (5) are expected to have small mixings like Cabibbo-Kobayashi-Maskawa matrix. We calculate the predictions of flavor changing nucleon decays (FCND) in SU (5), SO (10), and E6 GUT models which have the above features for mixings. We found that FCND can be the main decay mode and play an important role to test GUT models.

  9. Sheepmeat flavor and the effect of different feeding systems: a review.

    Science.gov (United States)

    Watkins, Peter J; Frank, Damian; Singh, Tanoj K; Young, Owen A; Warner, Robyn D

    2013-04-17

    Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel

  10. 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.)

  11. Neutrino Flavor Oscillations without Flavor Mixing Angles

    CERN Document Server

    Dienes, Keith R; Dienes, Keith R.; Sarcevic, Ina

    2001-01-01

    We demonstrate that sizable neutrino flavor oscillations can be generated in a model with large extra spacetime dimensions even if the physics on the brane is flavor-diagonal, the bulk neutrino theory is flavor-neutral, and the brane/bulk couplings are flavor-blind. We also discuss several phenomenological aspects of the ``bulk-mediated'' neutrino oscillations inherent in this model. [Based on talks given at Neutrino 2000 (Sudbury, Canada, June 2000), the Aspen Workshop on Neutrinos with Mass (Aspen, Colorado, July 2000), and DARK 2000 (Heidelberg, Germany, July 2000).

  12. Contextual control of flavor neophobia.

    Science.gov (United States)

    De la Casa, L G; Díaz, E

    2013-06-13

    The role of context in the retrieval of learned information has been widely analyzed in the associative learning domain. However, evidence about the effect of context on flavor memory retrieval is more limited. We have carried out four experiments with rats testing for possible interactions between neophobia habituation and the context in which flavors are presented, by manipulating prior experience with contexts. Our results point to the relevance of context familiarity for the establishment and recovery of a safe taste memory trace. More specifically, the use of the animals' home cages as experimental context favored neophobia habituation (Experiments 1A and 2), reduced dopamine levels induced by administration of the dopamine D1-like receptor antagonist SCH-23390 disrupted neophobia habituation when tested in presence of a new context (Experiment 1B), and testing in the animal's home cage increases the amount of flavor consumed, even when such flavor had a previous history of aversive conditioning (Experiment 3). We propose that exploring context without aversive consequences generates a safe memory trace of such context that becomes in the basis of increased flavor consumption.

  13. Neutrinos and flavor symmetries

    Science.gov (United States)

    Tanimoto, Morimitsu

    2015-07-01

    We discuss the recent progress of flavor models with the non-Abelian discrete symmetry in the lepton sector focusing on the θ13 and CP violating phase. In both direct approach and indirect approach of the flavor symmetry, the non-vanishing θ13 is predictable. The flavor symmetry with the generalised CP symmetry can also predicts the CP violating phase. We show the phenomenological analyses of neutrino mixing for the typical flavor models.

  14. Neutrinos and flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Tanimoto, Morimitsu

    2015-07-15

    We discuss the recent progress of flavor models with the non-Abelian discrete symmetry in the lepton sector focusing on the θ{sub 13} and CP violating phase. In both direct approach and indirect approach of the flavor symmetry, the non-vanishing θ{sub 13} is predictable. The flavor symmetry with the generalised CP symmetry can also predicts the CP violating phase. We show the phenomenological analyses of neutrino mixing for the typical flavor models.

  15. Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods.

    Science.gov (United States)

    Channon, H A; Hamilton, A J; D'Souza, D N; Dunshea, F R

    2016-06-01

    Monte Carlo simulation was investigated as a potential methodology to estimate sensory tenderness, flavour and juiciness scores of pork following the implementation of key pathway interventions known to influence eating quality. Correction factors were established using mean data from published studies investigating key production, processing and cooking parameters. Probability distributions of correction factors were developed for single pathway parameters only, due to lack of interaction data. Except for moisture infusion, ageing period, aitchbone hanging and cooking pork to an internal temperature of >74°C, only small shifts in the mean of the probability distributions of correction factors were observed for the majority of pathway parameters investigated in this study. Output distributions of sensory scores, generated from Monte Carlo simulations of input distributions of correction factors and for individual pigs, indicated that this methodology may be useful in estimating both the shift and variability in pork eating traits when different pathway interventions are applied.

  16. Gras flavoring substances 24

    NARCIS (Netherlands)

    Smith, R.L.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Marnett, L.J.; Portoghese, P.S.; Rietjens, I.M.C.M.; Adams, T.B.; Gavin, C.L.; Mcgowen, M.M.; Taylor, S.V.; Williams, M.C.

    2009-01-01

    The Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) presented safety and usage data on 236 GRAS flavor ingredients in its 24th publication. The publication revealed that these 236 flavor ingredients were of Japanese origin that were granted GRAS status. It revealed that the G

  17. How can Early Life Flavor Experiences Affect Food Preferences?

    Directory of Open Access Journals (Sweden)

    Seray Kabaran

    2017-01-01

    Full Text Available Early experiences with food flavors lead up to children’s food preferences and develop long-lasting flavor preferences and healthy eating habits. The process of flavor learning begins during pregnancy by the foods eaten by mothers which pass to the amniotic fluid. Some flavors coming from the mother’s diet that pass to the amniotic fluid are detected by the fetus. This flavor learning continues after birth with breastfeeding, since the human milk is composed of flavors which reflect the foods consumed by the mother. Flavor composition in human milk which changes during the course of lactation due to the transmission of flavors into human milk enables the baby to get used to new flavors. Therefore, breastfed infants are likely to accept flavor changes and novel flavors more than formula fed infants. Flavor learning continues with starting complementary foods and eating the foods directly. Exposure to a specific flavor and repeated exposures in different times may facilitate the acceptance of this flavor. Furthermore, infants exposed to a variety of foods accept new flavors than infants following a monotonous diet. This underlines the importance of promoting the access to a variety of foods in early childhood. In conclusion, pregnant and lactating women should have variety of healthy foods in their diets with a variety of flavors and they should be encouraged to breastfeed their babies. In addition, starting complementary foods and early repeated exposure to a wide variety of healthy foods, the infants should get familiar with the flavor of healthy and various food. These factors may influence the development of healthy food preferences and healthy eating habits in later periods.

  18. Quark-flavored scalar dark matter

    CERN Document Server

    Bhattacharya, Bhubanjyoti; Datta, Alakabha; Dupuis, Grace; London, David

    2015-01-01

    It is an intriguing possibility that dark matter (DM) could have flavor quantum numbers like the quarks. We propose and investigate a class of UV-complete models of this kind, in which the dark matter is in a scalar triplet of an SU(3) flavor symmetry, and interacts with quarks via a colored flavor-singlet fermionic mediator. Such mediators could be discovered at the LHC if their masses are $\\sim 1$ TeV. We constrain the DM-mediator couplings using relic abundance, direct detection, and flavor-changing neutral-current considerations. We find that, for reasonable values of its couplings, scalar flavored DM can contribute significantly to the real and imaginary parts of the $B_s$-$\\bar B_s$ mixing amplitude. We further assess the potential for such models to explain the galactic center GeV gamma-ray excess.

  19. Natural Flavorings on Meat and Poultry Labels

    Science.gov (United States)

    ... substances or ingredients can be listed as "natural flavor," "flavor," or "flavorings" rather than by a specific common ... substances or ingredients can be listed as "natural flavor," "flavor," or "flavorings" rather than by a specific ...

  20. Flavored Orbifold GUT

    CERN Document Server

    Adulpravitchai, Adisorn

    2010-01-01

    Orbifold grand unified theories (GUTs) solve several problems in GUT model building. Therefore, it is intriguing to investigate similar constructions in the flavor context. In this letter, we propose that a flavor symmetry might emerge due to orbifold compactification and be simultaneously broken by boundary conditions of the orbifold. The combination of the orbifold parities in gauge and flavor space determines the zero modes. We demonstrate the construction in a 6d supersymmetric (SUSY) SO(10)\\times S_4 orbifold GUT model.

  1. Gauged flavor, supersymmetry and grand unification

    Science.gov (United States)

    Mohapatra, Rabindra N.

    2012-07-01

    I review a recent work on gauged flavor with left-right symmetry, where all masses and all Yukawa couplings owe their origin to spontaneous flavor symmetry breaking. This is suggested as a precursor to a full understanding of flavor of quarks and leptons. An essential ingredient of this approach is the existence of heavy vector-like fermions, which is the home of flavor, which subsequently gets transmitted to the familiar quarks and leptons via the seesaw mechanism. I then discuss implications of extending this idea to include supersymmetry and finally speculate on a possible grand unified model based on the gauge group SU(5)L×SU(5)R which provides a group theoretic origin for the vector-like fermions.

  2. Gauged Flavor, Supersymmetry and Grand Unification

    CERN Document Server

    Mohapatra, Rabindra N

    2012-01-01

    I review a recent work on gauged flavor with left-right symmetry, where all masses and all Yukawa couplings owe their origin to spontaneous flavor symmetry breaking. This is suggested as a precursor to a full understanding of flavor of quarks and leptons. An essential ingredient of this approach is the existence of heavy vector-like fermions, which is the home of flavor, which subsequently gets transmitted to the familiar quarks and leptons via the seesaw mechanism. I then discuss implications of extending this idea to include supersymmetry and finally speculate on a possible grand unified model based on the gauge group $SU(5)_L\\times SU(5)_R$ which provides a group theoretic origin for the vector-like fermions.

  3. Flavors Fragrance Delivery Systems

    National Research Council Canada - National Science Library

    Quellet, Christian; Schudel, Markus; Ringgenberg, Rudolf

    2001-01-01

    This article focusses on the art of encapsulating flavors and fragrances into carrier materials, emphasizing the scientific challenges imposed by the particular nature of these essentially volatile encapsulants...

  4. Flavor violation in supersymmetric theories with gauged flavor symmetries

    OpenAIRE

    Kobayashi, Tatsuo; Nakano, Hiroaki; Terao, Haruhiko; Yoshioka, Koichi

    2002-01-01

    In this paper we study flavor violation in supersymmetric models with gauged flavor symmetries. There are several sources of flavor violation in these theories. The dominant flavor violation is the tree-level $D$-term contribution to scalar masses generated by flavor symmetry breaking. We present a new approach for suppressing this phenomenologically dangerous effects by separating the flavor-breaking sector from supersymmetry-breaking one. The separation can be achieved in geometrical setups...

  5. Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.

    Science.gov (United States)

    King, Ellena S; Hopfer, Helene; Haug, Megan T; Orsi, Jennifer D; Heymann, Hildegarde; Crisosto, Gayle M; Crisosto, Carlos H

    2012-12-01

    Twelve fig cultivars, including cultivars destined for the fresh and dried markets, were harvested from 6 locations and evaluated by a trained panel using descriptive sensory analysis. Instrumental measurements were taken at harvest and also during sensory analysis. Each fresh fig cultivar had a characteristic appearance and flavor sensory profile regardless of the source. The primary flavor attributes used to describe the fig cultivars were "fruity,"melon,"stone fruit,"berry,"citrus,"honey,"green," and "cucumber." Maturity levels significantly affected the chemical composition and sensory profiles of the fig cultivars. Less mature figs had a higher compression force, a thicker outer skin, and higher ratings for "green" and "latex" flavors, firmness, graininess, bitterness, tingling, and seed adhesiveness. Meanwhile, more mature figs had higher soluble solids concentration, and were perceptibly higher in "fruit" flavors, juiciness, stickiness, sliminess, and sweetness. The specific sensory terminology used for fig appearance and flavor profiles will assist with communication between marketers and consumers, which can increase fresh fig consumption.

  6. Flavorings-Related Lung Disease

    Science.gov (United States)

    ... and Products Programs Contact NIOSH NIOSH FLAVORINGS-RELATED LUNG DISEASE Recommend on Facebook Tweet Share Compartir On this ... practices that place workers at risk. Flavorings-Related Lung Disease Microwave popcorn plant and flavoring plant workers have ...

  7. Human sensory preconditioning in a flavor preference paradigm.

    Science.gov (United States)

    Privitera, Gregory J; Mulcahey, Colleen P; Orlowski, Cassandra M

    2012-10-01

    This experiment adapted a sensory preconditioning (SPC) procedure using human participants to determine if conditioning (Cond) to one flavor (the conditioned flavor) will enhance liking for another flavor (the SPC flavor) associated with it prior to training. Participants in one of three groups (N=40 per group) consumed and rated plain or sweetened cherry and grape kool-aids in four phases. In baseline and SPC phase, ratings for a plain cherry, grape, and cherry-grape mixture were similar. In training, one flavor was sweetened (SPC+Cond and Cond Only groups) or unsweetened (SPC Only group) and ratings increased only for the flavor that was sweetened. In test, Group SPC+Cond rated the conditioned flavor and the SPC flavor as more liked and tasting sweeter. Group Cond Only rated only the conditioned flavor as more liked and tasting sweeter. Group SPC Only showed no change in ratings from baseline to test. These are the first data to show SPC learning using a flavor preference paradigm with human participants. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Multisensory Flavor Perception

    NARCIS (Netherlands)

    Piqueras-Fiszman, Betina; Spence, Charles

    2016-01-01

    Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and

  9. 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...

  10. Flavored Co-annihilations

    CERN Document Server

    Choudhury, Debtosh; Vempati, Sudhir K

    2011-01-01

    In minimal supergravity (mSUGRA) or CMSSM, one of the main co-annihilating partners of the neutralino is the right handed stau, $\\tilde{\\tau}_R$. In the presence of flavor violation in the right handed sector, the co-annihilating partner would be a flavor mixed state. The flavor effect is two fold: (a) It changes the mass of the $\\tilde{\\tau}_{1}$, thus modifying the parameter space of the co-annihilation and (b) flavor violating scatterings could now contribute to the cross-sections in the early universe. In fact, it is shown that for large enough $\\delta \\sim 0.2$, these processes would constitute the dominant channels in co-annihilation regions. The amount of flavor mixing permissible is constrained by flavor violating $\\tau \\to \\mu$ or $\\tau \\to e$ processes. For $\\Delta_{RR}$ mass insertions, the constraints from flavor violation are not strong enough in some regions of the parameter space due to partial cancellations in the amplitudes. In mSUGRA, the regions with cancelations within LFV amplitudes do no...

  11. FormFlavor Manual

    CERN Document Server

    Evans, Jared A

    2016-01-01

    This manual describes the usage and structure of FormFlavor, a Mathematica-based tool for computing a broad list of flavor and CP observables in general new physics models. Based on the powerful machinery of FeynArts and FormCalc, FormFlavor calculates the one-loop Wilson coefficients of the dimension 5 and 6 Standard Model effective Lagrangian entirely from scratch. These Wilson coefficients are then evolved down to the low scale using one-loop QCD RGEs, where they are transformed into flavor and CP observables. The last step is accomplished using a model-independent, largely stand-alone package called FFObservables that is included with FormFlavor. The SM predictions in FFObservables include up-to-date references and accurate current predictions. Using the functions and modular structure provided by FormFlavor, it is straightforward to add new observables. Currently, FormFlavor is set up to perform these calculations for the general, non-MFV MSSM, but in principle it can be generalized to arbitrary FeynArts...

  12. Flavor Programming During Infancy

    OpenAIRE

    Julie A. Mennella; Griffin, Cara E.; Beauchamp, Gary K.

    2004-01-01

    Objective. Although individuals differ substantially in their flavor and food preferences, the source of such differences remains a mystery. The present experimental study was motivated by clinical observations that early experience with formulas establishes subsequent preferences.

  13. Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor.

    Science.gov (United States)

    Kiefl, Johannes; Kohlenberg, Birgit; Hartmann, Anja; Obst, Katja; Paetz, Susanne; Krammer, Gerhard; Trautzsch, Stephan

    2017-03-27

    Orange fruits from huanglongbing (HLB)-infected trees do not fully mature and show a severe off-flavor described as bitter-harsh, metallic, and less juicy and fruity. The investigation of juice from HLB-infected (HLBOJ) and healthy control oranges (COJ) by gas chromatography-mass spectrometry showed higher concentrations of fruity esters, such as ethyl butyrate and ethyl 2-methylbutyrate, and soapy-waxy alkanals, such as octanal and decanal, in the COJ, whereas the HLBOJ showed higher concentrations of green aldehydes such as hexanal and degradation compounds of limonene and linalool such as α-terpineol. Application of aroma extract dilution analysis on terpeneless peel oil led to the identification of long-chained aldehydes such as (E,E)-2,4-decadienal, (Z)-8-tetradecenal, trans-4,5-epoxy-(E)-2-decenal, (Z)-4-decenal, and octanal with the highest flavor dilution factors among 25 odor-active volatiles in the peel oil of healthy oranges. Taste-guided fractionation and identification of the HLBOJ secondary metabolites followed by sensory validation revealed that flavanoids such as hesperidin may modulate the flavor to evoke the unacceptable harsh/metallic taste impression. Quantitation of the bitter components showed good correlation between the limonoid and flavanoid concentrations with the off-flavor and quality of the oranges obtained throughout the season.

  14. Toward the stereochemical identification of prohibited characterizing flavors in tobacco products: the case of strawberry flavor.

    Science.gov (United States)

    Paschke, Meike; Hutzler, Christoph; Henkler, Frank; Luch, Andreas

    2015-08-01

    With the revision of the European Tobacco Products Directive (2014/40/EU), characterizing flavors such as strawberry, candy, vanillin or chocolate will be prohibited in cigarettes and fine-cut tobacco. Product surveillance will therefore require analytical means to define and subsequently detect selected characterizing flavors that are formed by supplemented flavors within the complex matrix tobacco. We have analyzed strawberry-flavored tobacco products as an example for characterizing fruit-like aroma. Using this approach, we looked into aroma components to find indicative patterns or features that can be used to satisfy obligatory product information as requested by the European Directive. Accordingly, a headspace solid-phase microextraction (HS-SPME) technique was developed and coupled to subsequent gas chromatography-mass spectrometry (GC/MS) to characterize different strawberry-flavored tobacco products (cigarettes, fine-cut tobacco, liquids for electronic cigarettes, snus, shisha tobacco) for their volatile additives. The results were compared with non-flavored, blend characteristic flavored and other fruity-flavored cigarettes, as well as fresh and dried strawberries. Besides different esters and aldehydes, the terpenes linalool, α-terpineol, nerolidol and limonene as well as the lactones γ-decalactone, γ-dodecalactone and γ-undecalactone could be verified as compounds sufficient to convey some sort of strawberry flavor to tobacco. Selected flavors, i.e., limonene, linalool, α-terpineol, citronellol, carvone and γ-decalactone, were analyzed further with respect to their stereoisomeric composition by using enantioselective HS-SPME-GC/MS. These experiments confirmed that individual enantiomers that differ in taste or physiological properties can be distinguished within the tobacco matrix. By comparing the enantiomeric composition of these compounds in the tobacco with that of fresh and dried strawberries, it can be concluded that non-natural strawberry

  15. 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.

  16. Flavor physics: The flavor physics (P2) working group

    Energy Technology Data Exchange (ETDEWEB)

    Marina Artuso et al.

    2002-12-10

    Flavor physics has recently made striking advances. The Snowmass Flavor Physics Working Group has attempted to identify the important open questions in this field, and to describe the diverse future program that would address them.

  17. The Super Flavor Factory

    Energy Technology Data Exchange (ETDEWEB)

    Bevan, A.J.; /Queen Mary, U. of London

    2007-01-26

    The main physics goals of a high luminosity e{sup +}e{sup -} flavor factory are discussed, including the possibilities to perform detailed studies of the CKM mechanism of quark mixing, and constrain virtual Higgs and Non-Standard Model particle contributions to the dynamics of rare B{sub u,d,s} decays. The large samples of D mesons and {tau} leptons produced at a flavor factory will result in improved sensitivities on D mixing and lepton flavor violation searches, respectively. One can also test fundamental concepts such as lepton universality to much greater precision than existing constraints and improve the precision on tests of CPT from B meson decays. Recent developments in accelerator physics have demonstrated the feasibility to build an accelerator that can achieve luminosities of {Omicron}(10{sup 36} cm{sup -2} s{sup -1}).

  18. Wine flavor and aroma.

    Science.gov (United States)

    Styger, Gustav; Prior, Bernard; Bauer, Florian F

    2011-09-01

    The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of "terroir" (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.

  19. Study on preparation of beef-like flavor by Maillard reaction of pollock steak hydrolysate%狭鳕鱼排酶解物美拉德反应制备牛肉香型风味物

    Institute of Scientific and Technical Information of China (English)

    许瑞红; 闫虹; 杨立; 范选娇; 林琳; 姜绍通; 陆剑锋

    2015-01-01

    以狭鳕鱼排酶解液为原料,研究美拉德反应制备牛肉香型风味物的工艺,在单因素的基础上通过正交试验优化,得到工艺参数为:葡萄糖3.0g/100 mL,木糖1.0g/100 mL,VB11.25g/100 mL,L-半胱氨酸盐酸盐1�5g/100 mL,牛肉酶解液30mL/100 mL,pH值5.0,温度120℃,时间120min,在此条件下风味物具有纯正、浓郁的牛肉香气。美拉德反应后,游离氨基酸中损失率最大的为苏氨酸(高达63.02%),表明此氨基酸是参与美拉德反应的主要氨基酸。此外,从美拉德反应产物中共检测到76种挥发性化合物,包括含硫类3种、醛类22种、酮类7种、酯类4种、醚类1种、烷烃类24种、羧酸类3种,其中甲硫醇、2-甲基-3-呋喃硫醇、3-甲硫基丙醛、正己醛、辛醛、苯乙醛、(E,E)-2,4-壬二烯醛和反式-2,4-癸二烯醛等被鉴定为重要的具有牛肉特征风味物质。%Pollock steak hydrolysate was taken as material to study preparation of beef-like flavor by Maillard reaction. Based on single factor experiments, through the orthogonal experiment the optimal technology parameters were obtained. The results showed that beef-like flavor with pure and strong beef fragrance was obtained under the conditions of 3. 0 g/100 mL glucose, 1. 0 g/100 mL xylose, 1. 25 g/100 mL thiamine, 1. 5 g/100 mL L-cysteine hydrochloride, 30 mL/100 mL beef hydrolysate, pH 5. 0, temperature 120 ℃ and reacting time 120 min. After Maillard reaction the loss ratio of threonine was biggest (up to 63. 02%) among free amino acid. It indicated that threonine was the key amino acid in⁃volved in the Maillard reaction. Furthermore, totally 76 kinds of volatile compounds were identified from the Maillard reaction products, including 3 kinds of sulphur compounds, 22 kinds of aldehydes, 7 kinds of ketones, 4 kinds of esters , 1 kind of ethers, 24 kinds of hydrocarbons and 3 kinds of

  20. Skew-Flavored Dark Matter

    CERN Document Server

    Agrawal, Prateek; Fortes, Elaine C F S; Kilic, Can

    2015-01-01

    We explore a novel flavor structure in the interactions of dark matter with the Standard Model. We consider theories in which both the dark matter candidate, and the particles that mediate its interactions with the Standard Model fields, carry flavor quantum numbers. The interactions are skewed in flavor space, so that a dark matter particle does not directly couple to the Standard Model matter fields of the same flavor, but only to the other two flavors. This framework respects Minimal Flavor Violation, and is therefore naturally consistent with flavor constraints. We study the phenomenology of a benchmark model in which dark matter couples to right-handed charged leptons. In large regions of parameter space the dark matter can emerge as a thermal relic, while remaining consistent with the constraints from direct and indirect detection. The collider signatures of this scenario include events with multiple leptons and missing energy. These events exhibit a characteristic flavor pattern that may allow this cla...

  1. Unquenched flavor on the Higgs branch

    CERN Document Server

    Faedo, Anton F; Pantelidou, Christiana; Tarrio, Javier

    2016-01-01

    We construct the gravity duals of the Higgs branches of three-dimensional (four-dimensional) super Yang-Mills theories coupled to $N_\\textrm{f}$ quark flavors. The effect of the quarks on the color degrees of freedom is included, and corresponds on the gravity side to the backreaction of $N_\\textrm{f}$ flavor D6-branes (D7-branes) on the background of $N_\\textrm{c}$ color D2-branes (D3-branes). The Higgsing of the gauge group arises from the dissolution of some color branes inside the flavor branes. The dissolved color branes are represented by non-Abelian instantons whose backreaction is also included. The result is a cascading-like solution in which the effective number of color branes varies along the holographic direction. In the three-dimensional case the solution may include an arbitrary number of quasi-conformal (walking) regions.

  2. Unquenched flavor on the Higgs branch

    Energy Technology Data Exchange (ETDEWEB)

    Faedo, Antón F. [Departament de Física Quàntica i Astrofísica & Institut de Ciències del Cosmos (ICC),Universitat de Barcelona,Martí i Franquès 1, 08028 Barcelona (Spain); Mateos, David [Departament de Física Quàntica i Astrofísica & Institut de Ciències del Cosmos (ICC),Universitat de Barcelona,Martí i Franquès 1, 08028 Barcelona (Spain); Institució Catalana de Recerca i Estudis Avançats (ICREA),Passeig Lluís Companys 23, 08010 Barcelona (Spain); Pantelidou, Christiana [Departament de Física Quàntica i Astrofísica & Institut de Ciències del Cosmos (ICC),Universitat de Barcelona,Martí i Franquès 1, 08028 Barcelona (Spain); Tarrío, Javier [Physique Théorique et Mathématique, Université Libre de Bruxelles andInternational Solvay Institutes,ULB-Campus Plaine CP231, B-1050 Brussels (Belgium)

    2016-11-04

    We construct the gravity duals of the Higgs branches of three-dimensional (four-dimensional) super Yang-Mills theories coupled to N{sub f} quark flavors. The effect of the quarks on the color degrees of freedom is included, and corresponds on the gravity side to the backreaction of N{sub f} flavor D6-branes (D7-branes) on the background of N{sub c} color D2-branes (D3-branes). The Higgsing of the gauge group arises from the dissolution of some color branes inside the flavor branes. The dissolved color branes are represented by non-Abelian instantons whose backreaction is also included. The result is a cascading-like solution in which the effective number of color branes varies along the holographic direction. In the three-dimensional case the solution may include an arbitrary number of quasi-conformal (walking) regions.

  3. The mystery of flavor

    Science.gov (United States)

    Peccei, R. D.

    1998-02-01

    After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher dimensional theories. Examples and limitations of each of these speculative scenarios are discussed.

  4. Neutrino flavor entanglement

    Energy Technology Data Exchange (ETDEWEB)

    Blasone, Massimo [Dipartimento di Fisica, Università degli Studi di Salerno, Via Ponte don Melillo, I-84084 Fisciano (Italy); INFN Sezione di Napoli, Gruppo collegato di Salerno (Italy); Dell' Anno, Fabio; De Siena, Silvio; Illuminati, Fabrizio [Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, Via Ponte don Melillo, I-84084 Fisciano (Italy)

    2013-04-15

    Neutrino oscillations can be equivalently described in terms of (dynamical) entanglement of neutrino flavor modes. We review previous results derived in the context of quantum mechanics and extend them to the quantum field theory framework, were a rich structure of quantum correlations appears.

  5. Gluino Meets Flavored Naturalness

    CERN Document Server

    Blanke, Monika; Galon, Iftah; Perez, Gilad

    2015-01-01

    We study constraints from LHC run I on squark and gluino masses in the presence of squark flavor violation. Inspired by the concept of `flavored naturalness', we focus on the impact of a non-zero stop-scharm mixing and mass splitting in the right-handed sector. To this end, we recast four searches of the ATLAS and CMS collaborations, dedicated either to third generation squarks, to gluino and squarks of the first two generations, or to charm-squarks. In the absence of extra structure, the mass of the gluino provides an additional source of fine tuning and is therefore important to consider within models of flavored naturalness that allow for relatively light squark states. When combining the searches, the resulting constraints in the plane of the lightest squark and gluino masses are rather stable with respect to the presence of flavor-violation, and do not allow for gluino masses of less than 1.2 TeV and squarks lighter than about 550 GeV. While these constraints are stringent, interesting models with sizabl...

  6. 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.)

  7. Search for vector-like light-flavor quark partners in proton-proton collisions at sqrt(s)=8 TeV

    Energy Technology Data Exchange (ETDEWEB)

    Sirunyan, Albert M; et al.

    2017-08-08

    A search is presented for heavy vector-like quarks (VLQs) that couple only to light quarks in proton-proton collisions at sqrt(s) = 8 TeV at the LHC. The data were collected by the CMS experiment during 2012 and correspond to an integrated luminosity of 19.7 inverse femtobarns. Both single and pair production of VLQs are considered. The single-production search is performed for down-type VLQs (electric charge of magnitude 1/3), while the pair-production search is sensitive to up-type (charge of magnitude 2/3) and down-type VLQs. Final states with at least one muon or one electron are considered. No significant excess over standard model expectations is observed, and lower limits on the mass of VLQs are derived. The lower mass limits range from 400 to 1800 GeV, depending on the single-production cross section and the VLQ branching fractions B to W, Z, and Higgs bosons. When considering pair production alone, VLQs with masses below 845 GeV are excluded for B(W) = 1.0, and below 685 GeV for B(W) = 0.5, B(Z) = B(H) = 0.25. The results are more stringent than those previously obtained for single and pair production of VLQs coupled to light quarks.

  8. Search for vector-like light-flavor quark partners in proton-proton collisions at $ \\sqrt{s} = $ 8 TeV

    CERN Document Server

    Sirunyan, Albert M; CMS Collaboration; Adam, Wolfgang; Asilar, Ece; Bergauer, Thomas; Brandstetter, Johannes; Brondolin, Erica; Dragicevic, Marko; Erö, Janos; Flechl, Martin; Friedl, Markus; Fruehwirth, Rudolf; Ghete, Vasile Mihai; Hartl, Christian; Krammer, Natascha; Hrubec, Josef; Jeitler, Manfred; König, Axel; Krätschmer, Ilse; Liko, Dietrich; Matsushita, Takashi; Mikulec, Ivan; Rabady, Dinyar; Rad, Navid; Rahbaran, Babak; Rohringer, Herbert; Schieck, Jochen; Strauss, Josef; Waltenberger, Wolfgang; Wulz, Claudia-Elisabeth; Dvornikov, Oleg; Makarenko, Vladimir; Mossolov, Vladimir; Suarez Gonzalez, Juan; Zykunov, Vladimir; Shumeiko, Nikolai; Alderweireldt, Sara; De Wolf, Eddi A; Janssen, Xavier; Lauwers, Jasper; Van De Klundert, Merijn; Van Haevermaet, Hans; Van Mechelen, Pierre; Van Remortel, Nick; Van Spilbeeck, Alex; Abu Zeid, Shimaa; Blekman, Freya; D'Hondt, Jorgen; Daci, Nadir; De Bruyn, Isabelle; Deroover, Kevin; Lowette, Steven; Moortgat, Seth; Moreels, Lieselotte; Olbrechts, Annik; Python, Quentin; Skovpen, Kirill; Tavernier, Stefaan; Van Doninck, Walter; Van Mulders, Petra; Van Parijs, Isis; Brun, Hugues; Clerbaux, Barbara; De Lentdecker, Gilles; Delannoy, Hugo; Fasanella, Giuseppe; Favart, Laurent; Goldouzian, Reza; Grebenyuk, Anastasia; Karapostoli, Georgia; Lenzi, Thomas; Léonard, Alexandre; Luetic, Jelena; Maerschalk, Thierry; Marinov, Andrey; Randle-conde, Aidan; Seva, Tomislav; Vander Velde, Catherine; Vanlaer, Pascal; Vannerom, David; Yonamine, Ryo; Zenoni, Florian; Zhang, Fengwangdong; Cornelis, Tom; Dobur, Didar; Fagot, Alexis; Gul, Muhammad; Khvastunov, Illia; Poyraz, Deniz; Salva Diblen, Sinem; Schöfbeck, Robert; Tytgat, Michael; Van Driessche, Ward; Yazgan, Efe; Zaganidis, Nicolas; Bakhshiansohi, Hamed; Bondu, Olivier; Brochet, Sébastien; Bruno, Giacomo; Caudron, Adrien; De Visscher, Simon; Delaere, Christophe; Delcourt, Martin; Francois, Brieuc; Giammanco, Andrea; Jafari, Abideh; Komm, Matthias; Krintiras, Georgios; Lemaitre, Vincent; Magitteri, Alessio; Mertens, Alexandre; Musich, Marco; Piotrzkowski, Krzysztof; Quertenmont, Loic; Selvaggi, Michele; Vidal Marono, Miguel; Wertz, Sébastien; Beliy, Nikita; Aldá Júnior, Walter Luiz; Alves, Fábio Lúcio; Alves, Gilvan; Brito, Lucas; Hensel, Carsten; Moraes, Arthur; Pol, Maria Elena; Rebello Teles, Patricia; Belchior Batista Das Chagas, Ewerton; Carvalho, Wagner; Chinellato, Jose; Custódio, Analu; Melo Da Costa, Eliza; Da Silveira, Gustavo Gil; De Jesus Damiao, Dilson; De Oliveira Martins, Carley; Fonseca De Souza, Sandro; Huertas Guativa, Lina Milena; Malbouisson, Helena; Matos Figueiredo, Diego; Mora Herrera, Clemencia; Mundim, Luiz; Nogima, Helio; Prado Da Silva, Wanda Lucia; Santoro, Alberto; Sznajder, Andre; Tonelli Manganote, Edmilson José; Torres Da Silva De Araujo, Felipe; Vilela Pereira, Antonio; Ahuja, Sudha; Bernardes, Cesar Augusto; Dogra, Sunil; Tomei, Thiago; De Moraes Gregores, Eduardo; Mercadante, Pedro G; Moon, Chang-Seong; Novaes, Sergio F; Padula, Sandra; Romero Abad, David; Ruiz Vargas, José Cupertino; Aleksandrov, Aleksandar; Hadjiiska, Roumyana; Iaydjiev, Plamen; Rodozov, Mircho; Stoykova, Stefka; Sultanov, Georgi; Shopova, Mariana; Dimitrov, Anton; Glushkov, Ivan; Litov, Leander; Pavlov, Borislav; Petkov, Peicho; Fang, Wenxing; Ahmad, Muhammad; Bian, Jian-Guo; Chen, Guo-Ming; Chen, He-Sheng; Chen, Mingshui; Chen, Ye; Cheng, Tongguang; Jiang, Chun-Hua; Leggat, Duncan; Liu, Zhenan; Romeo, Francesco; Ruan, Manqi; Shaheen, Sarmad Masood; Spiezia, Aniello; Tao, Junquan; Wang, Chunjie; Wang, Zheng; Zhang, Huaqiao; Zhao, Jingzhou; Ban, Yong; Chen, Geng; Li, Qiang; Liu, Shuai; Mao, Yajun; Qian, Si-Jin; Wang, Dayong; Xu, Zijun; Avila, Carlos; Cabrera, Andrés; Chaparro Sierra, Luisa Fernanda; Florez, Carlos; Gomez, Juan Pablo; González Hernández, Carlos Felipe; Ruiz Alvarez, José David; Sanabria, Juan Carlos; Godinovic, Nikola; Lelas, Damir; Puljak, Ivica; Ribeiro Cipriano, Pedro M; Sculac, Toni; Antunovic, Zeljko; Kovac, Marko; Brigljevic, Vuko; Ferencek, Dinko; Kadija, Kreso; Mesic, Benjamin; Susa, Tatjana; Ather, Mohsan Waseem; Attikis, Alexandros; Mavromanolakis, Georgios; Mousa, Jehad; Nicolaou, Charalambos; Ptochos, Fotios; Razis, Panos A; Rykaczewski, Hans; Finger, Miroslav; Finger Jr, Michael; Carrera Jarrin, Edgar; Assran, Yasser; Mahmoud, Mohammed; Mahrous, Ayman; Kadastik, Mario; Perrini, Lucia; Raidal, Martti; Tiko, Andres; Veelken, Christian; Eerola, Paula; Pekkanen, Juska; Voutilainen, Mikko; Härkönen, Jaakko; Jarvinen, Terhi; Karimäki, Veikko; Kinnunen, Ritva; Lampén, Tapio

    2017-01-01

    A search is presented for heavy vector-like quarks (VLQs) that couple only to light quarks in proton-proton collisions at $ \\sqrt{s} = $ 8 TeV at the LHC. The data were collected by the CMS experiment during 2012 and correspond to an integrated luminosity of 19.7 fb$^{-1}$. Both single and pair production of VLQs are considered. The single-production search is performed for down-type VLQs (electric charge of magnitude 1/3), while the pair-production search is sensitive to up-type (charge of magnitude 2/3) and down-type VLQs. Final states with at least one muon or one electron are considered. No significant excess over standard model expectations is observed, and lower limits on the mass of VLQs are derived. The lower mass limits range from 400 to 1800 GeV, depending on the single-production cross section and the VLQ branching fractions $\\mathcal{B}$ to W, Z, and Higgs bosons. When considering pair production alone, VLQs with masses below 845 GeV are excluded for $\\mathcal{B}(\\mathrm{ W }) = $ 1.0, and below 6...

  9. The supersymmetric flavor problem

    CERN Document Server

    Dimopoulos, Savas K; Dimopoulos, Savas; Sutter, Dave

    1995-01-01

    The supersymmetric SU(3)\\times SU(2)\\times U(1) theory with minimal particle content and general soft supersymmetry breaking terms has 110 physical parameters in its flavor sector: 30 masses, 39 real mixing angles and 41 phases. The absence of an experimental indication for the plethora of new parameters places severe constraints on theories posessing Planck or GUT-mass particles and suggests that theories of flavor conflict with naturalness. We illustrate the problem by studying the processes \\mu \\rightarrow e + \\gamma and K^0 - \\bar{K}^0 mixing which are very sensitive probes of Planckian physics: a single Planck mass particle coupled to the electron or the muon with a Yukawa coupling comparable to the gauge coupling typically leads to a rate for \\mu \\rightarrow e + \\gamma exceeding the present experimental limits. A possible solution is that the messengers which transmit supersymmetry breaking to the ordinary particles are much lighter than M_{\\rm Planck}.

  10. Open Flavor Strong Decays

    Science.gov (United States)

    García-Tecocoatzi, H.; Bijker, R.; Ferretti, J.; Galatà, G.; Santopinto, E.

    2016-10-01

    In this contribution, we discuss the results of a QM calculation of the open-flavor strong decays of **** light nucleon resonances. These are the results of a recent calculation, where we used a modified ^3P_0 model for the amplitudes and the U(7) algebraic model and the hypercentral quark model to predict the baryon spectrum. The decay amplitudes are compared with the existing experimental data.

  11. The mystery of flavor

    Energy Technology Data Exchange (ETDEWEB)

    Peccei, R.D. [Department of Physics and Astronomy, UCLA, Los Angeles, California 90095-1547 (United States)

    1998-02-01

    After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher dimensional theories. Examples and limitations of each of these speculative scenarios are discussed. {copyright} {ital 1998 American Institute of Physics.}

  12. Tetraquark states with open flavors

    Energy Technology Data Exchange (ETDEWEB)

    Tang, Liang [Hebei Normal University, Department of Physics, Shijiazhuang (China); CAS Center for Excellence in Particle Physics, Beijing (China); Qiao, Cong-Feng [University of Chinese Academy of Sciences, School of Physics, Beijing (China); CAS Center for Excellence in Particle Physics, Beijing (China)

    2016-10-15

    In this work, we estimate the masses of tetraquark states with four different flavors by virtue of QCD sum rules, in both b and c sectors. We construct four [8{sub c}] {sub anti} {sub bs} x [8{sub c}] {sub anti} {sub du} tetraquark currents with J{sup P} = 0{sup +}, and then we perform an analytic calculation up to dimension eight in the operator product expansion. We keep terms which are linear in the strange quark mass m{sub s}, and in the end we find two possible tetraquark states with masses (5.57 ± 0.15) and (5.58 ± 0.15) GeV. We find that their charmed-partner masses lie in (2.54 ± 0.13) and (2.55 ± 0.13) GeV, respectively, and are hence accessible in experiments like BESIII and Belle. (orig.)

  13. D3-D5 theories with unquenched flavors

    Science.gov (United States)

    Conde, Eduardo; Lin, Hai; Penín, José Manuel; Ramallo, Alfonso V.; Zoakos, Dimitrios

    2017-01-01

    We construct the string duals of the defect theories generated when Nf flavor D5-branes intersect Nc color D3-branes along a 2 + 1 dimensional subspace. We work in the Veneziano limit in which Nc and Nf are large and Nf /Nc is fixed. By smearing the D5-branes, we find supergravity solutions that take into account the backreaction of the flavor branes and preserve two supercharges. When the flavors are massless the resulting metric displays an anisotropic Lifshitz-like scale invariance. The case of massive quarks is also considered.

  14. 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.

  15. 7 CFR 58.718 - Flavor ingredients.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Flavor ingredients. 58.718 Section 58.718 Agriculture... Material § 58.718 Flavor ingredients. Flavor ingredients used in process cheese and related products shall... quality or flavor of the finished product. In the case of bulky flavoring ingredients such as pimento, the...

  16. Interpretation of Lepton Flavor Violation

    CERN Document Server

    Heeck, Julian

    2016-01-01

    The observation of a charged-lepton flavor violating process would be a definite sign for physics beyond the Standard Model, but would actually only prove that one particular linear combination of lepton numbers is violated. We categorize lepton-flavor-violating processes by their quantum numbers and show how their discovery can be interpreted model-independently, studying in particular which processes are required to establish that the entire flavor group is broken. We also comment on total lepton number, seeing as lepton number violation practically implies lepton flavor violation as well.

  17. Self-induced neutrino flavor conversion without flavor mixing

    CERN Document Server

    Chakraborty, Sovan; Izaguirre, Ignacio; Raffelt, Georg

    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 $\\Delta m^2/2E$. However, even in the simple case of a $\

  18. Flavor-Intensity Perception: Effects of Stimulus Context

    Science.gov (United States)

    Marks, Lawrence E.; Shepard, Timothy G.; Burger, Kelly; Chakwin, Emily M.

    2011-01-01

    Stimulus context affects judgments of intensity of both gustatory and olfactory flavors, and the contextual effects are modality-specific. Does context also exert separate effects on the gustatory and olfactory components of flavor mixtures? To answer this question, in each of 4 experiments, subjects rated the perceived intensity of 16 mixtures constructed by combining 4 concentrations of the gustatory flavorant sucrose with 4 concentrations of the retronasal olfactory flavorant citral. In 1 contextual condition of each experiment, concentrations of sucrose were relatively high and those of citral low; in the other condition, the relative concentrations of sucrose and citral reversed. There were 2 main results: First, consistent with earlier findings, in 5 of the 8 conditions, the ratings were consistent with linear addition of perceived sucrose and citral; departures from additivity appeared, however, in 3 conditions where the relative concentrations of citral were high. Second, changes in context produced contrast (adaptation-like changes) in perceived intensity: The contribution to perceived intensity of a given concentration of a flavorant was smaller when the contextual concentrations of that flavorant were high rather than low. A notable exception was the absence of contextual effects on the perceived intensity of near-threshold citral. These findings suggest that the contextual effects may arise separately in the gustatory and olfactory channels, prior to the integration of perceived flavor intensity. PMID:21930139

  19. 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].

  20. Mild-split SUSY with flavor

    CERN Document Server

    Eliaz, Latif; Gudnason, Sven Bjarke; Tsuk, Eitan

    2013-01-01

    In the framework of a gauge mediated quiver-like model, the standard model flavor texture can be naturally generated. The model - like the MSSM - has furthermore a region in parameter space where the lightest Higgs mass is fed by heavy stop loops, which in turn sets the average squark mass scale near 10-20 TeV. We perform a careful flavor analysis to check whether this type of mild-split SUSY passes all flavor constraints as easily as envisioned in the original type of split SUSY. Interestingly, it turns out to be on the border of several constraints, in particular, the branching ratio of mu -> e gamma and, if order one complex phases are assumed, also epsilon_K neutron and electron EDM. Furthermore, we consider unification as well as dark matter candidates, especially the gravitino. Finally, we provide a closed-form formula for the soft masses of matter in arbitrary representations of any of the gauge groups in a generic quiver-like model with a general messenger sector.

  1. Heavy flavor results from CMS

    CERN Document Server

    Ronchese, Paolo

    2017-01-01

    Heavy flavor particles produced in LHC $pp$ collisions at $7, 8,$ and $13~\\mathrm{TeV}$ constitute an excellent opportunity to test the standard model and probe for new physics effects. Recent results by the CMS Collaboration on heavy flavor production and decays are presented.

  2. Peanut composition, flavor, and nutrition

    Science.gov (United States)

    Peanuts are an important source of nutrition worldwide. They are used as food, as an ingredient and as an important source of cooking oil. They are usually roasted before consumption which results in changes in nutrition, texture and flavor. The flavor is important for repeat purchases. This cha...

  3. A Domino Theory of Flavor

    CERN Document Server

    Graham, Peter W

    2010-01-01

    We argue that the fermion masses and mixings are organized in a specific pattern. The approximately equal hierarchies between successive generations, the sizes of the mixing angles, the heaviness of just the top quark, and the approximate down-lepton equality can all be accommodated by many flavor models but can appear ad hoc. We present a simple, predictive mechanism to explain these patterns. All generations are treated democratically and the flavor symmetries are broken collectively by only two allowed couplings in flavor-space, a vector and matrix, with arbitrary O(1) entries. Repeated use of these flavor symmetry breaking spurions radiatively generates the Yukawa couplings with a natural hierarchy. We demonstrate this idea with two models in a split supersymmetric grand unified framework, with minimal additional particle content at the unification scale. Although flavor is generated at the GUT scale, there are several potentially testable predictions. In our minimal model the usual prediction of exact b-...

  4. Medições instrumentais e sensoriais de dureza e suculência na carne caprina Instrumental and sensorial assessment of tenderness and juiciness in goat meat

    Directory of Open Access Journals (Sweden)

    Ângela da Silva Borges

    2006-12-01

    Full Text Available Foi avaliado o efeito do tipo de músculo e da maturação sobre algumas propriedades funcionais e sensoriais da carne caprina. Utilizaram-se os músculos longissimus dorsi, semimembranosus e biceps femoris de cabras com aproximadamente 20 meses de idade. A carne, sem maturar e maturada por sete dias, foi avaliada para perdas por cocção (PPC e força de cisalhamento (FC, por métodos instrumentais, e para dureza sensorial (DS e suculência sensorial (SS, por provadores treinados. As PPC não sofreram efeito significativo (p > 0,05 do tipo de músculo e da maturação da carne. A carne sem maturar do músculo semimembranosus apresentou maior FC que aquelas dos músculos longissimus dorsi e biceps femoris. Em relação ao tipo de músculo, após a maturação, as carnes dos músculos semimembranosus e biceps femoris se apresentaram mais macias que a do longissimus dorsi. Quanto ao efeito da maturação, a FC da carne do músculo semimembranosus diminuiu significativamente. A FC apresentou correlação positiva com DS e correlação negativa com SS. Dureza e suculência avaliadas de forma sensorial apresentaram correlação negativa. A maturação por 7 dias diminuiu a dureza, mas não afetou as PPC da carne dos músculos semimembranosus e bíceps femoris.The effect of muscle type and aging for seven days on certain functional and sensory properties of goat meat was evaluated. The experiment used meat from longissimus dorsi, semimembranosus and biceps femoris muscles from female goats that were approximately 20 months. After 24 h of being slaughtered and seven days, the aging meat was instrumentally analyzed for cooking losses (CL and shear force (SF, as well as for sensory firmness (F and juiciness (J by a trained panel. CL was not affected (p > 0.05 by the type of muscle and aging of the meat. Before aging, meat from semimembranosus muscles showed higher SF than those from longissimus dorsi or bicep femoris muscles. After aging, meat from

  5. 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...... different from those of the CFL phase, even though its U(1) symmetries are the same. Both gapless quasiparticles have quadratic dispersion relations at the quantum critical point. For values of M_s^2/mu above the quantum critical point, one branch has conventional linear dispersion relations while the other...

  6. Recent patents in flavor controlled release.

    Science.gov (United States)

    Feng, Tao; Xiao, Zuobing; Tian, Huaixiang

    2010-06-01

    In recent years, considerable effort has been directed toward the preparation of flavoring materials specifically, flavor materials have been sought that provide greater flavor intensity coupled with controlled flavor release for long periods of time. Here, some recent patents related to controlled flavor release are reviewed from the angle of its application field, its mechanism and its determination method. It is found that controlled flavor release often depends not only on materials' chemical and physical properties, such as melting point, solution properties and so on, but also on flavors' chemical and physical properties, such as diffusion capacity, its stability in different media etc. Meanwhile, flavor release is also controlled by an electric reducing device according to the flavor generation condition. It might be also known that flavor release rate could be determined by using a purge-and-trap/gas chromatographic procedure. In future, it's necessary to use mathematical model to study the kinetic behavior of controlled flavor release.

  7. Binary Tetrahedral Flavor Symmetry

    CERN Document Server

    Eby, David A

    2013-01-01

    A study of the T' Model and its variants utilizing Binary Tetrahedral Flavor Symmetry. We begin with a description of the historical context and motivations for this theory, together with some conceptual background for added clarity, and an account of our theory's inception in previous works. Our model endeavors to bridge two categories of particles, leptons and quarks, a unification made possible by the inclusion of additional Higgs particles, shared between the two fermion sectors and creating a single coherent system. This is achieved through the use of the Binary Tetrahedral symmetry group and an investigation of the Tribimaximal symmetry evidenced by neutrinos. Our work details perturbations and extensions of this T' Model as we apply our framework to neutrino mixing, quark mixing, unification, and dark matter. Where possible, we evaluate model predictions against experimental results and find excellent matching with the atmospheric and reactor neutrino mixing angles, an accurate prediction of the Cabibb...

  8. Disentangling heavy flavor at colliders

    Science.gov (United States)

    Ilten, Philip; Rodd, Nicholas L.; Thaler, Jesse; Williams, Mike

    2017-09-01

    We propose two new analysis strategies for studying charm and beauty quarks at colliders. The first strategy is aimed at testing the kinematics of heavy-flavor quarks within an identified jet. Here, we use the SoftDrop jet-declustering algorithm to identify two subjets within a large-radius jet, using subjet flavor tagging to test the heavy-quark splitting functions of QCD. For subjets containing a J /ψ or ϒ , this declustering technique can also help probe the mechanism for quarkonium production. The second strategy is aimed at isolating heavy-flavor production from gluon splitting. Here, we introduce a new FlavorCone algorithm, which smoothly interpolates from well-separated heavy-quark jets to the gluon-splitting regime where jets overlap. Because of its excellent ability to identify charm and beauty hadrons, the LHCb detector is ideally suited to pursue these strategies, though similar measurements should also be possible at ATLAS and CMS. Together, these SoftDrop and FlavorCone studies should clarify a number of aspects of heavy-flavor physics at colliders, and provide crucial information needed to improve heavy-flavor modeling in parton-shower generators.

  9. Flavor violating top decays and flavor violating quark decays of the Higgs boson

    Science.gov (United States)

    Ibrahim, Tarek; Itani, Ahmad; Nath, Pran; Zorik, Anas

    2017-08-01

    In the Standard Model, flavor violating decays of the top quark and of the Higgs boson are highly suppressed. Further, the flavor violating decays of the top and of the Higgs are also small in MSSM and not observable in current or in near future experiment. In this work, we show that much larger branching ratios for these decays can be achieved in an extended MSSM model with an additional vector-like quark generation. Specifically, we show that in the extended model, one can achieve branching ratios for t → h0c and t → h0u as large as the current experimental upper limits given by the ATLAS and the CMS Collaborations. We also analyze the flavor violating quark decay of the Higgs boson, i.e. h0 → sb¯ + b¯s and h0 → bd¯ + b¯d. Here again, one finds that the branching ratio for these decays can be as large as O(1)%. The analysis is done with inclusion of the CP phases in the Higgs sector, and the effect of CP phases on the branching ratios is investigated. Specifically, the Higgs sector spectrum and mixings are computed involving quarks and mirror quarks, squarks and mirror squarks in the loops consistent with the Higgs boson mass constraint. The resulting effective Lagrangian with inclusion of the vector-like quark generation induce flavor violating decays at the tree level. In the analysis, we also include the experimental constraints from the flavor changing quark decays of the Z boson. The test of the branching ratios predicted could come with further data from LHC13 and such branching ratios could also be accessible at future colliders such as the Higgs factories where the Higgs couplings to fermions will be determined with greater precision.

  10. Vacuum Alignment with more Flavors

    DEFF Research Database (Denmark)

    Ryttov, Thomas

    2014-01-01

    _f=2$ and $N_f=3$ we reproduce earlier known results including the Dashen phase with spontaneous violation of the combined charge conjugation and parity symmetry, CP. For $N_f=4$ we find regions with and without spontaneous CP violation. We then generalize to an arbitrary number of flavors. Here...... it is shown that at the point where $N_f-1$ flavors are degenerate with positive mass $m>0$ and the mass of the $N_f$'th flavor becomes negative and equal to $-m$ CP breaks spontaneously....

  11. Flavor-diagonal CP violation

    Science.gov (United States)

    Batell, Brian

    2012-09-01

    The focus of this brief review is on new physics (NP) sources of CP violation, especially related to the flavor-diagonal phenomena of electric dipole moments (EDMs) of elementary particles and atoms. Using weak scale supersymmetry as an example, we illustrate various aspects of the "new physics CP-problem". We also explore the interplay between flavor-changing and flavor-diagonal CP violation in the context of the recent hints from the Tevatron for new sources of CP violation in the B-meson systems.

  12. Flavor variability and flavor stability of U.S.-produced whole milk powder.

    Science.gov (United States)

    Lloyd, M A; Drake, M A; Gerard, P D

    2009-09-01

    Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P flavors were confirmed by increased levels (P flavor (R(2)= 0.38, P flavor (R(2)= 0.61, P flavor and flavor stability.

  13. Studies on the Stable Rice Flavoring Agent

    Institute of Scientific and Technical Information of China (English)

    MaoJinsheng; YaoHuiyuan; 等

    2000-01-01

    The reaction flavor as the stabilized rice flavor enhancer,whice is in initial stage at home presently,was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods.The steam volatile of flavoring rice was determined by sensory evaluation and GC-MS analysis.

  14. Studies on the Stable Rice Flavoring Agent

    Institute of Scientific and Technical Information of China (English)

    Mao Jinsheng; Yao Huiyuan; Zhang Hui

    2000-01-01

    The reaction flavor as the stabilized rice flavor enhancer, whice is in initial stage at home presently, was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods .The steam volatile of flavoring rice was determined by sensory evaluation and GC-MS analysis.

  15. Handbook of Fruit and Vegetable Flavors

    OpenAIRE

    Hui, YH; Chen, F; Nollet, LML; Guiné, Raquel; Martín-Belloso, O.; Mínguez-Mosquera, MI; Poliyath, D; Pessoa, FLP; Le Quéré, J-L; Sidhu, JS; N. Sinha; Stanfield, P

    2010-01-01

    Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and require...

  16. Detecting Gustatory–Olfactory Flavor Mixtures: Models of Probability Summation

    Science.gov (United States)

    Veldhuizen, Maria G.; Shepard, Timothy G.; Shavit, Adam Y.

    2012-01-01

    Odorants and flavorants typically contain many components. It is generally easier to detect multicomponent stimuli than to detect a single component, through either neural integration or probability summation (PS) (or both). PS assumes that the sensory effects of 2 (or more) stimulus components (e.g., gustatory and olfactory components of a flavorant) are detected in statistically independent channels, that each channel makes a separate decision whether a component is detected, and that the behavioral response depends solely on the separate decisions. Models of PS traditionally assume high thresholds for detecting each component, noise being irrelevant. The core assumptions may be adapted, however, to signal-detection theory, where noise limits detection. The present article derives predictions of high-threshold and signal-detection models of independent-decision PS in detecting gustatory–olfactory flavorants, comparing predictions in yes/no and 2-alternative forced-choice tasks using blocked and intermixed stimulus designs. The models also extend to measures of response times to suprathreshold flavorants. Predictions derived from high-threshold and signal-detection models differ markedly. Available empirical evidence on gustatory–olfactory flavor detection suggests that neither the high-threshold nor the signal-detection versions of PS can readily account for the results, which likely reflect neural integration in the flavor system. PMID:22075720

  17. Flavored model building

    Energy Technology Data Exchange (ETDEWEB)

    Hagedorn, C.

    2008-01-15

    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{sub 4}, the dihedral group D{sub 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, {radical}((m{sub d})/(m{sub s}))= vertical stroke V{sub us} vertical stroke and {radical}((m{sub d})/(m{sub s}))= vertical stroke (V{sub td})/(V{sub 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{sub n} and D'{sub 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 {theta}{sub C}, i.e. vertical stroke V{sub us(cd)} vertical stroke = cos((3{pi})/(7)), as well as maximal atmospheric mixing, {theta}{sub 23}=({pi})/(4), and vanishing {theta}{sub 13} in the lepton sector. (orig.)

  18. Approximate Flavor Symmetry in Supersymmetric Model

    OpenAIRE

    Tao, Zhijian

    1998-01-01

    We investigate the maximal approximate flavor symmetry in the framework of generic minimal supersymmetric standard model. We consider the low energy effective theory of the flavor physics with all the possible operators included. Spontaneous flavor symmetry breaking leads to the approximate flavor symmetry in Yukawa sector and the supersymmetry breaking sector. Fermion mass and mixing hierachies are the results of the hierachy of the flavor symmetry breaking. It is found that in this theory i...

  19. Neutrino Masses and Flavor Oscillations

    Science.gov (United States)

    Wang, Yifang; Xing, Zhi-Zhong

    2016-10-01

    This essay is intended to provide a brief description of the peculiar properties of neutrinos within and beyond the standard theory of weak interactions. The focus is on the flavor oscillations of massive neutrinos, from which one has achieved some striking knowledge about their mass spectrum and flavor mixing pattern. The experimental prospects towards probing the absolute neutrino mass scale, possible Majorana nature and CP-violating effects, will also be addressed.

  20. Flavoring exposure in food manufacturing.

    Science.gov (United States)

    Curwin, Brian D; Deddens, Jim A; McKernan, Lauralynn T

    2015-05-01

    Flavorings are substances that alter or enhance the taste of food. Workers in the food-manufacturing industry, where flavorings are added to many products, may be exposed to any number of flavoring compounds. Although thousands of flavoring substances are in use, little is known about most of these in terms of worker health effects, and few have occupational exposure guidelines. Exposure assessment surveys were conducted at nine food production facilities and one flavor manufacturer where a total of 105 area and 74 personal samples were collected for 13 flavoring compounds including five ketones, five aldehydes, and three acids. The majority of the samples were below the limit of detection (LOD) for most compounds. Diacetyl had eight area and four personal samples above the LOD, whereas 2,3-pentanedione had three area samples above the LOD. The detectable values ranged from 25-3124 ppb and 15-172 ppb for diacetyl and 2,3-pentanedione respectively. These values exceed the proposed National Institute for Occupational Safety and Health (NIOSH) recommended exposure limit for these compounds. The aldehydes had the most detectable samples, with each of them having >50% of the samples above the LOD. Acetaldehyde had all but two samples above the LOD, however, these samples were below the OSHA PEL. It appears that in the food-manufacturing facilities surveyed here, exposure to the ketones occurs infrequently, however levels above the proposed NIOSH REL were found. Conversely, aldehyde exposure appears to be ubiquitous.

  1. Flavor enhancement of food as a stimulant for food intake in elderly people

    NARCIS (Netherlands)

    Essed, N.H.

    2009-01-01

    It is often speculated that the age related decline in taste and smell performance can add to the decreased food intake among elderly by causing a change in liking of food. Flavor enhancement (by adding a taste and/or an odor to enhance or intensify the flavor of the food) has been suggested to coun

  2. Flavor enhancement of food as a stimulant for food intake in elderly people

    NARCIS (Netherlands)

    Essed, N.H.

    2009-01-01

    It is often speculated that the age related decline in taste and smell performance can add to the decreased food intake among elderly by causing a change in liking of food. Flavor enhancement (by adding a taste and/or an odor to enhance or intensify the flavor of the food) has been suggested to

  3. Microbial production of scent and flavor compounds.

    Science.gov (United States)

    Carroll, Austin L; Desai, Shuchi H; Atsumi, Shota

    2016-02-01

    Scents and flavors like those of fresh oranges are no longer limited to just the natural product. Fruit, flower, and essential oil scents have found place in cosmetics, soaps, candles, and food amongst many common household products. With their increasing global demand and difficulty in extractation from the natural source, alternative methods of their production are being sought. One sustainable method is to employ microorganisms for the production of these high value compounds. With the tools of metabolic engineering, microorganisms can be modified to produce compounds such as esters, terpenoids, aldehydes, and methyl ketones. Approaches and challenges for the production of these compounds from microbial hosts are discussed in this review.

  4. Potential Hazards in Smoke-Flavored Fish

    Institute of Scientific and Technical Information of China (English)

    LIN Hong; JIANG Jie; LI Donghua

    2008-01-01

    Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alter- native 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 monocyto- genes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are dis- cussed. 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.

  5. Coke’s juicy Deal

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Coca-Cola has to handle its antitrust filing with prudence for a smooth purchase of China’s top juice maker The Coca-Cola Co. has mountainous obstacles to overcome in order to ensure its $2.4-billion acquisition ofChina’s top juice maker, Huiyuan Juice Group Ltd.

  6. Lepton-Flavor Violating Mediators

    CERN Document Server

    Galon, Iftah; Tanedo, Philip

    2016-01-01

    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 $\\gamma$-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.

  7. Flavor Symmetries in Extra Dimensions

    CERN Document Server

    Aranda, A; Aranda, Alfredo

    2002-01-01

    We present a model of flavor based on a discrete local symmetry that reproduces all fermion masses and mixing angles both in the quark and lepton sectors. The particle content of the model is that of the standard model plus an additional flavon field. All the fields propagate in a fifth universal extra dimension and the flavor scale is associated with the cutoff of the 5D theory which is $\\sim 10$ TeV. The Yukawa matrices as well as the Majorana mass matrix for the neutrinos are generated by higher dimension operators involving the flavon field. When the flavon field acquires a vacuum expectation value it breaks the flavor symmetry and thus generates the Yukawa couplings. The model is consistent with the nearly bimaximal solution to the solar and atmospheric neutrino deficits.

  8. Flavor mixings in flux compactifications

    Science.gov (United States)

    Buchmuller, Wilfried; Schweizer, Julian

    2017-04-01

    A multiplicity of quark-lepton families can naturally arise as zero modes in flux compactifications. The flavor structure of quark and lepton mass matrices is then determined by the wave function profiles of the zero modes. We consider a supersymmetric S O (10 )×U (1 ) model in six dimensions compactified on the orbifold T2/Z2 with Abelian magnetic flux. A bulk 16 -plet charged under the U (1 ) provides the quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. Bulk anomaly cancellation requires the presence of additional 16 - and 10 -plets. The corresponding zero modes form vectorlike split multiplets that are needed to obtain a successful flavor phenomenology. We analyze the pattern of flavor mixings for the two heaviest families of the Standard Model and discuss possible generalizations to three and more generations.

  9. Flavor symmetries and fermion masses

    Energy Technology Data Exchange (ETDEWEB)

    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{sub ub}/V{sub cb} = {radical}m{sub u}/m{sub c} and V{sub td}/V{sub ts} = {radical}m{sub d}/m{sub 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 {beta} {yields} s{gamma} constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tan{Beta}, 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.

  10. Food Color and Its Impact on Taste/Flavor Perception

    NARCIS (Netherlands)

    Spence, Charles; Piqueras-Fiszman, Betina

    2016-01-01

    Color is perhaps the single most important product-intrinsic sensory cue when it comes to setting our expectations regarding the likely taste and flavor of food and drink. To date, a large body of research has demonstrated that changing the hue or intensity/saturation of the color of a variety of

  11. Contact allergy to toothpaste flavors

    DEFF Research Database (Denmark)

    Andersen, Klaus Ejner

    1978-01-01

    Toothpaste flavors are fragrance mixtures. Oil of peppermint and spearmint, carvone and anethole are ingredients with a low sensitizing potential, but they are used in almost every brand of toothpaste and caused seven cases of contact allergy in a 6-year period at Gentofte Hospital. Toothpaste...... reactions are rare due to several reasons; local factors in the mouth, the low sensitizing potential of the flavors generally used, and the lack of recognition. It is emphasized that the toothpaste battery for patch testing has to be relevant and changed according to the consumers' and manufacturers' taste...

  12. Flavored axion-monodromy inflation

    Science.gov (United States)

    Ramos, Raymundo

    2016-10-01

    In this talk we consider the breaking of a flavor-symmetric potential as the origin of the pseudo-Goldstone bosons responsible for inflation. The breaking of flavor symmetry generates the fermion mass hierarchy while the breaking of accidental symmetries leads to pseudo-Goldstone bosons with an axion-monodromy potential appropriate for inflation. We deal with models where the inflaton is a linear combination of two fields. We will show that the mechanism by which inflation ends depends on the choice of parameters.

  13. Contact allergy to toothpaste flavors

    DEFF Research Database (Denmark)

    Andersen, Klaus Ejner

    1978-01-01

    Toothpaste flavors are fragrance mixtures. Oil of peppermint and spearmint, carvone and anethole are ingredients with a low sensitizing potential, but they are used in almost every brand of toothpaste and caused seven cases of contact allergy in a 6-year period at Gentofte Hospital. Toothpaste...... reactions are rare due to several reasons; local factors in the mouth, the low sensitizing potential of the flavors generally used, and the lack of recognition. It is emphasized that the toothpaste battery for patch testing has to be relevant and changed according to the consumers' and manufacturers' taste...

  14. Flavor Models In Extra Dimensions

    CERN Document Server

    Valadez, J

    2005-01-01

    This thesis consists of implementing flavor symmetries in the context of extra dimensions. To the particle content of the Standard Model we add an additional scalar (flavon) field and we assume that all the fields propagate in the extra-dimensional space-time. When the flavon field acquires a vacuum expectation value the flavor symmetry is effectively broken thus generating the Yukawa textures associated with the particles. An specific model in 5D that reproduces all fermion masses, mixing angles and ratios is presented.

  15. Flavor issues in the Higgs sector

    CERN Document Server

    Díaz-Cruz, J L

    2002-01-01

    We discuss the conditions under which the flavor structure of SUSY model induces, either radiatively or through mixing, new flavor-violating interactions in the Higgs sector. The radiative flavor mediation mechanism is illustrated using the minimal SUSY extension of the SM (MSSM) with generic trilinear A-terms, and applied to evaluate the corrections to Lepton Flavor-Violating (LFV) and Flavor-Conserving (LFC) Higgs vertices. Flavor mediation through mixing is discussed within the context of an $E_6$-inspired multi-Higgs model, suplemented with an abelian flavor symmetry. Tevatron and LHC can probe the flavor structure of these models through the detection of the LFV Higgs mode h->tau mu, while NLC can perform high-precision tests of the LFC mode h ->tau+ tau-.

  16. Discrete flavor symmetries in D-brane models

    CERN Document Server

    Marchesano, Fernando; Vázquez-Mercado, Liliana

    2013-01-01

    We study the presence of discrete flavor symmetries in D-brane models of particle physics. By analyzing the compact extra dimensions of these models one can determine when such symmetries exist both in the context of intersecting and magnetized D-brane constructions. Our approach allows to distinguish between approximate and exact discrete symmetries, and it can be applied to compactification manifolds with continuous isometries or to manifolds that only contain discrete isometries, like Calabi-Yau three-folds. We analyze in detail the class of rigid D-branes models based on a Z_2 x Z'_2 toroidal orientifold, for which the flavor symmetry group is either the dihedral group D_4 or tensor products of it. We construct explicit Pati-Salam examples in which families transform in non-Abelian representations of the flavor symmetry group, constraining Yukawa couplings beyond the effect of massive U(1) D-brane symmetries.

  17. Study on the mechanism of open-flavor strong decays

    Institute of Scientific and Technical Information of China (English)

    LI Bao-Fei; CHEN Xiao-Lin; DENG Wei-Zhen

    2012-01-01

    Open-flavor strong decays are studied based on the interaction of a potential quark model.The decay process is related to the s-channel contribution of the same scalar confinement and one-gluon-exchange (OGE) interaction in the quark model.After we adopt the prescription of massive gluons in a time-like region from the lattice calculation,the approximation of four-fermion interaction is applied.The numerical calculation is performed to the meson decays in u,d and s light flavor sectors.The analysis of the D/S ratios of b1 → ωπ and a1 → pπ shows that the scalar interaction should be dominant in the open-flavor decays.

  18. 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......-lat

  19. Genetic mapping of flavor loci in wheat

    Science.gov (United States)

    Flavor is an essential aspect of consumer acceptance, especially with whole-wheat foods. However, little if any selection is performed during breeding of new wheat cultivars for flavor, and little is known regarding the genetics of flavor. Our research is aimed at identifying genes that impart eithe...

  20. Minimal flavor violation and anomalous top decays

    NARCIS (Netherlands)

    Faller, S.; Mannel, T.; Gadatsch, S.

    2013-01-01

    Top-quark physics at the LHC may open a window to physics beyond the Standard Model and even lead us to an understanding of the phenomenon of "flavor." However, current flavor data is a strong hint that no "new physics" with a generic flavor structure can be expected at the TeV scale. In turn, if

  1. Flavor physics of leptons and dipole moments

    NARCIS (Netherlands)

    Raidal, M.; van der Schaaf, A.; Bigi, I.; Mangano, M. L.; Semertzidis, Y.; Abel, S.; Albino, S.; Antusch, S.; Arganda, E.; Bajc, B.; Banerjee, S.; Biggio, C.; Blanke, M.; Bonivento, W.; Branco, G. C.; Bryman, D.; Buras, A. J.; Calibbi, L.; Ceccucci, A.; Chankowski, P. H.; Davidson, S.; Deandrea, A.; DeMille, D. P.; Deppisch, F.; Diaz, M. A.; Duling, B.; Felcini, M.; Fetscher, W.; Forti, F.; Ghosh, D. K.; Giffels, M.; Giorgi, M. A.; Giudice, G.; Goudzovskij, E.; Han, T.; Harris, P. G.; Herrero, M. J.; Hisano, J.; Holt, R. J.; Huitu, K.; Ibarra, A.; Igonkina, O.; Ilakovac, A.; Imazato, J.; Isidori, G.; Joaquim, F. R.; Kadastik, M.; Kajiyama, Y.; King, S. F.; Kirch, K.; Kozlov, M. G.; Krawczyk, M.; Kress, T.; Lebedev, O.; Lusiani, A.; Ma, E.; Marchiori, G.; Masiero, A.; Masina, I.; Moreau, G.; Mori, T.; Muntel, M.; Neri, N.; Nesti, F.; Onderwater, C. J. G.; Paradisi, P.; Petcov, S. T.; Picariello, M.; Porretti, V.; Poschenrieder, A.; Pospelov, M.; Rebane, L.; Rebelo, M. N.; Ritz, A.; Roberts, L.; Romanino, A.; Roney, J. M.; Rossi, A.; Rueckl, R.; Senjanovic, G.; Serra, N.; Shindou, T.; Takanishi, Y.; Tarantino, C.; Teixeira, A. M.; Torrente-Lujan, E.; Turzynski, K. J.; Underwood, T. E. J.; Vempati, S. K.; Vives, O.

    2008-01-01

    This chapter of the report of the "Flavor in the era of the LHC" Workshop discusses the theoretical, phenomenological and experimental issues related to flavor phenomena in the charged lepton sector and in flavor conserving CP-violating processes. We review the current experimental limits and the ma

  2. Minimal flavor violation and anomalous top decays

    NARCIS (Netherlands)

    Faller, S.; Mannel, T.; Gadatsch, S.

    2013-01-01

    Top-quark physics at the LHC may open a window to physics beyond the Standard Model and even lead us to an understanding of the phenomenon of "flavor." However, current flavor data is a strong hint that no "new physics" with a generic flavor structure can be expected at the TeV scale. In turn, if th

  3. Physics Labs with Flavor II

    Science.gov (United States)

    Agrest, Mikhail M.

    2011-01-01

    This paper was inspired by the numerous requests from "TPT" readers to expand the number of examples of "recurrent study" lab exercises described in my previous paper "Physics Labs with Flavor." I recommend that readers examine it first in order to better understand this one as my attempt here is to be brief. In that paper, one can find details…

  4. Physics Labs with Flavor II

    Science.gov (United States)

    Agrest, Mikhail M.

    2011-01-01

    This paper was inspired by the numerous requests from "TPT" readers to expand the number of examples of "recurrent study" lab exercises described in my previous paper "Physics Labs with Flavor." I recommend that readers examine it first in order to better understand this one as my attempt here is to be brief. In that paper, one can find details…

  5. Minimal Flavor Constraints for Technicolor

    DEFF Research Database (Denmark)

    Sakuma, Hidenori; Sannino, Francesco

    2010-01-01

    We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self-coupling and mas...

  6. Flavor Release from French Fries

    NARCIS (Netherlands)

    Loon, W.A.M.; Linssen, J.P.H.; Boelrijk, A.E.M.; Burgering, M.J.M.; Voragen, A.G.J.

    2006-01-01

    Flavor release from French fries was measured with the MS-NOSE using both panelists and a mouth-model system. The identity of several volatiles measured with the MS-NOSE was verified with MS-MS. The effect of frying time and the effect of adding salt on I-max (maximum intensity of compounds) and on

  7. Flavor Constraints on New Physics

    CERN Document Server

    Ligeti, Zoltan

    2016-01-01

    This talk highlights, from a theoretical point of view, some recent exciting results in flavor physics, as well as future prospects. We discuss possible implications of a subset of the experimental results in tension with the standard model, such as the $4\\sigma$ deviation in the $B\\to D^{(*)}\\tau\\bar\

  8. Three Neutrino Flavors are Enough

    CERN Document Server

    Acker, A

    1996-01-01

    It is shown that it is possible to account for all three experimental indications for neutrino oscillations with just three neutrino flavors. In particular, we suggest that the solar and atmospheric neutrino anomalies are to be explained by the same mass difference and mixing. Possible implications and future tests of the resulting mass-mixing pattern are given.

  9. Lepton-Flavored Electroweak Baryogenesis

    CERN Document Server

    Guo, Huai-Ke; Liu, Tao; Ramsey-Musolf, Michael; Shu, Jing

    2016-01-01

    We explore lepton-flavored electroweak baryogenesis, driven by CP-violation in leptonic Yukawa sector, using the $\\tau-\\mu$ system in the two Higgs doublet model as an example. This setup generically yields, together with the flavor-changing decay $h\\to \\tau \\mu$, a tree-level Jarlskog-invariant that can drive dynamical generation of baryon asymmetry during a first-order electroweak phase transition and results in CP-violating effect in the decay $h\\to \\tau\\tau$. We find that the observed baryon asymmetry can be generated in parameter space compatible with current experimental results for the decays $h\\to \\tau \\mu$, $h\\to \\tau\\tau$ and $\\tau \\rightarrow \\mu \\gamma$, as well as the present bound on the electric dipole moment of the electron. The baryon asymmetry generated is intrinsically correlated with the CP-violating decay $h\\to \\tau\\tau$ and the flavor-changing decay $h\\to \\tau\\mu$, which thus may serve as "smoking guns" to test lepton-flavored electroweak baryogenesis.

  10. Recent patents in flavor microencapsulation.

    Science.gov (United States)

    Feng, Tao; Xiao, Zuobing; Tian, Huaixiang

    2009-11-01

    Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Synthetic or natural polymers are the common matrices used to entrap these volatiles. This paper reviews the recent patents of versatile matrices and methods used in flavor microencapsulation. The encapsulation ratio depends on both the carriers' physicochemical properties and the characteristics of the aroma compound. The patents about flavor encapsulation methods are spray drying, fluidized bed coating, melt extrusion, complex coacervation, aqueous diffusion and novel fat-coating etc. All these methods have both advantages and disadvantages. In brief, spray drying is very convenient but unsuitable for heat sensitive flavor and stored with moisture instability. Fluidized bed coating is costly but having better storage stability. Melt extrusion is suitable for large-scale production but having bad particle size distribution. Complex coacervation has good capsule size uniformity but controversial safety. Aqueous diffusion has excellent safety but low efficient encapsulation. Novel fat-coating has good encapsulation efficiency but uncontrollable size distribution.

  11. 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 (Pflavor (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, Pflavor 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.

  12. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.

    Science.gov (United States)

    Grummer, J; Bobowski, N; Karalus, M; Vickers, Z; Schoenfuss, T

    2013-03-01

    We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt when reducing the sodium content in natural cheese. Because salt replacers can affect flavor because of inherent off-flavors, such as bitter and metallic, we examined the use of flavor enhancers for their ability to modulate some of these undesirable sensory effects. Stirred-curd Cheddar-style cheese was manufactured using 2 cheese-making procedures (different curd knife sizes and target salting titratable acidities), in duplicate. Curd was salted with sodium chloride (NaCl) or 60% reduced sodium blends of NaCl and KCl (2 different sources). Curd was also salted at a 60% reduced sodium rate with NaCl and KCl with added flavor enhancers. A hydrolyzed vegetable protein/yeast extract blend, a natural "potassium-blocking type" flavor, disodium inosinate, or disodium guanylate were each blended with the reduced sodium salt blend and added to curd at the salting step. The resulting blocks of cheese were aged for 5 mo and evaluated monthly for chemical, microbial, and sensory differences. At 5 mo of aging, we measured liking for the cheeses using a consumer panel. Overall, cheeses were well liked by the consumer panel, and the scores of reduced sodium cheese with 2 different KCl sources were not different from those of the full-sodium control. The addition of flavor enhancers to Cheddar curd had mixed results, with one improving the consumer flavor liking only slightly over KCl, and one (disodium inosinate) significantly reducing consumer flavor liking scores, presumably due to the amount of umami flavor it contributed. Potassium chloride replacement salts sourced from different manufacturers affected the chemical and flavor properties of cheese, and changes to pH and temperature targets may be necessary to yield cheese with the moisture and pH targets desired. The cheese-making procedure used also influenced flavors observed, which resulted in

  13. Different flavors of pluripotency

    NARCIS (Netherlands)

    Buecker, C.

    2011-01-01

    Pluripotent stem cells have the ability to give rise to derivatives of all the germ layers and hold therefore great promise for future applications like cell replacement therapies and drug screenings, for example. Pluripotent stem cells can be expanded indefinitely which leads to an almost unlimited

  14. 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

  15. Flavor Mixing Phenomenology in Supersymmetric Models

    CERN Document Server

    Rehman, Muhammad

    2016-01-01

    This dissertation investigates the flavor mixing effects in supersymmetric models on electroweak precision observables, Higgs boson mass predictions, B-physics observables, quark flavor violating Higgs decays, lepton flavor violating charged lepton decays and lepton flavor violating Higgs decays. The flavor mixing effects are studied in model independent way i.e. by putting off-diagonal entries in the sfermion mass matrix by hand as well as in the minimal flavor violating constrained MSSM, where mixing can originate from CKM matrix in the case of squarks and from PMNS matrix in the case of sleptons. We found that flavor mixing can have large impact to some observables, enabling us to put new constraints on parameter space in supersymmetric models.

  16. Effects of cyclodextrins on the flavor of goat milk and its yogurt.

    Science.gov (United States)

    Young, O A; Gupta, R B; Sadooghy-Saraby, S

    2012-02-01

    Goat milk fat includes several branched chain fatty acids (BCFAs), like 4-methyloctanoic acid, which when free, are responsible for goaty flavor. This flavor limits the market opportunities for goat milk. Prior research showed that cyclodextrins (CDs) can reduce goaty flavor, presumably by binding free fatty acids. This research extends that observation. In odor ranking trials in citrate buffer at pH 4.8, β-CD concentrations between 0% and 0.35% were increasingly effective in reducing odor intensity due to 4-methyloctanoic acid, but only when present in high molar excess. α-CD was also effective, but γ-CD was not. In lipase-treated goat milk only β-CD was effective but at much lower molar excess, a difference potentially explained by several factors. One was that BCFAs bind to CDs in marked preference to their straight chain isomers. Displacement experiments with phenolphthalein disproved that hypothesis. The ability of β-CD to reduce goaty flavor intensity extended to yogurt. An analytical panel showed that flavor of goat yogurt was reduced by addition of β-CD, but only if added before heating and fermentation. A hedonic trial showed that consumers preferred unsweetened and sweet/vanilla-flavored goat yogurt more when β-CD was included, P = 0.004 and 0.016, respectively. Males liked all yogurts more than females (P flavor for males but not females. This results parallels previously demonstrated gender effects for sheepmeat flavor caused by BCFAs. β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor. © 2012 Institute of Food Technologists®

  17. Lepton flavor violating quarkonium decays

    CERN Document Server

    Hazard, Derek E

    2016-01-01

    We argue that lepton flavor violating (LFV) decays $M \\to \\ell_1 \\overline \\ell_2$ of quarkonium states $M$ with different quantum numbers could be used to put constraints on the Wilson coefficients of effective operators describing LFV interactions at low energy scales. We note that restricted kinematics of the two-body quarkonium decays allows us to select operators with particular quantum numbers, significantly reducing the reliance on the single operator dominance assumption that is prevalent in constraining parameters of the effective LFV Lagrangian. We shall also argue that studies of radiative lepton flavor violating $M \\to \\gamma \\ell_1 \\overline \\ell_2$ decays could provide important complementary access to those effective operators.

  18. Heavy flavor measurements at LHC

    CERN Document Server

    Spagnolo, S; The ATLAS collaboration

    2013-01-01

    ATLAS and CMS measurements in the area of heavy flavor physics are reviewed with focus on the most recent results. The topics discussed include heavy flavor production rates and properties, exclusive b-hadron production, with attention to the recent observations of rare b-hadrons and to the precise measurements of Lambda_b production cross section, lifetime and mass. Differential production cross sections and polarization measurements of Upsilon states are presented, along with production ratios of chi_c states in the charmonium system. Evidence for a new Xsi_b state and observations of structures in the J/Psi phi spectrum from B+- decays to J/Psi phi K+- in the CMS data are also reported. Precision studies of the Bs system and determination of CP-violation sensitive parameters are discussed. Finally the status of the searches for rare FCNC decays is presented.

  19. Flavor hierarchies from dynamical scales

    CERN Document Server

    Panico, Giuliano

    2016-07-20

    One main obstacle for any beyond the SM (BSM) scenario solving the hierarchy problem is its potentially large contributions to electric dipole moments. An elegant way to avoid this problem is to have the light SM fermions couple to the BSM sector only through bilinears, $\\bar ff$. This possibility can be neatly implemented in composite Higgs models. We study the implications of dynamically generating the fermion Yukawa couplings at different scales, relating larger scales to lighter SM fermions. We show that all flavor and CP-violating constraints can be easily accommodated for a BSM scale of few TeV, without requiring any extra symmetry. Contributions to B physics are mainly mediated by the top, giving a predictive pattern of deviations in $\\Delta F=2$ and $\\Delta F=1$ flavor observables that could be seen in future experiments.

  20. Flavor asymmetry of the nucleon

    CERN Document Server

    Bijker, R

    2008-01-01

    The flavor asymmetry of the nucleon sea is discussed in an unquenched quark model for baryons in which the effects of quark-antiquark pairs (u anti-u, d anti-d and s anti-s) are taken into account in an explicit form. The inclusion of q anti-q pairs leads automatically to an excess of anti-d over anti-u quarks in the proton, in agreement with experimental data.

  1. Brain mechanisms of flavor learning

    Directory of Open Access Journals (Sweden)

    Takashi eYamamoto

    2011-09-01

    Full Text Available Once the flavor of the ingested food (conditioned stimulus, CS is associated with a preferable (e.g., good taste or nutritive satisfaction or aversive (e.g., malaise with displeasure signal (unconditioned stimulus, US, animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammilary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

  2. Flavors of Supersymmetry Beyond Vanilla

    CERN Document Server

    Evans, Jared A

    2015-01-01

    This review surveys the territory of supersymmetry beyond the vanilla MSSM. With a viewpoint guided by electroweak naturalness, the review focuses on constructions that weaken or bypass current LHC constraints. Models of SUSY containing Dirac gluinos, compressed spectra, flavor-violating squarks, R-parity violation, stealth sectors, exotic detector objects, and more are discussed. In addition to presenting ways of hiding SUSY, these models highlight a few opportunities to improve LHC coverage.

  3. Dirac neutrinos from flavor symmetry

    CERN Document Server

    Aranda, Alfredo; Morisi, S; Peinado, E; Valle, J W F

    2013-01-01

    We present a model where Majorana neutrino mass terms are forbidden by the flavor symmetry group Delta(27). Neutrinos are Dirac fermions and their masses arise in the same way as that of the charged fermions, due to very small Yukawa couplings. The model fits current neutrino oscillation data and correlates the octant of the atmospheric angle with the magnitude of the lightest neutrino mass, with maximal mixing excluded for any neutrino mass

  4. The Flavor World of Childhood

    OpenAIRE

    Mennella, Julie A

    2014-01-01

    Many of the chronic illnesses that plague modern society, such as obesity, diabetes, and hypertension, derive in large part from poor food choices, dictated in part by flavor preferences. Against the advice and recommendations of health authorities worldwide, people eat too much salt, fat, and simple sugars and too few fruits and vegetables, even and especially among children. How can we account for patterns of food choice that are antithetical to health, and why is it so difficult to develo...

  5. Neutrino Masses and Flavor Mixing

    Science.gov (United States)

    Xing, Zhi-zhong

    2010-06-01

    I give a theoretical overview of some basic properties of massive neutrinos in these lectures. Particular attention is paid to the origin of neutrino masses, the pattern of lepton flavor mixing, the feature of leptonic CP violation and the electromagnetic properties of massive neutrinos. I highlight the TeV seesaw mechanisms as a possible bridge between neutrino physics and collider physics in the era characterized by the Large Hadron Collider.

  6. Flavor effects on leptogenesis predictions

    CERN Document Server

    Blanchet, S; Bari, Pasquale Di; Blanchet, Steve

    2006-01-01

    Flavor effects in leptogenesis reduce the region of the see-saw parameter space where the final predictions do not depend on the initial conditions, the strong wash-out regime. In this case we show that the lowest bounds holding on the lightest right-handed (RH) neutrino mass and on the reheating temperature for hierarchical heavy neutrinos, do not get relaxed compared to the usual ones in the one-flavor approximation, M_1 (T_reh) \\gtrsim 3 (1.5) x 10^9 GeV. Flavor effects can however relax down to these minimal values the lower bounds holding for fixed large values of the decay parameter K_1. We discuss a relevant definite example showing that, when the known information on the neutrino mixing matrix is employed, the lower bounds for K_1 \\gg 10, are relaxed by a factor 2-3 for light hierarchical neutrinos, without any dependence on \\theta_13 and on possible phases. On the other hand, going beyond the limit of light hierarchical neutrinos and taking into account Majorana phases, the lower bounds can be relaxe...

  7. 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.

  8. Volatile flavor compounds in yogurt: a review.

    Science.gov (United States)

    Cheng, Hefa

    2010-11-01

    Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced from lipolysis of milkfat and microbiological transformations of lactose and citrate. More than 100 volatiles, including carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds, are found in yogurt at low to trace concentrations. Besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone, and 2-butanone contribute most to the typical aroma and flavor of yogurt. Extended storage of yogurt causes off-flavor development, which is mainly attributed to the production of undesired aldehydes and fatty acids during lipid oxidation. Further work on studying the volatile flavor compounds-matrix interactions, flavor release mechanisms, and the synergistic effect of flavor compounds, and on correlating the sensory properties of yogurt with the compositions of volatile flavor compounds are needed to fully elucidate yogurt aroma and flavor.

  9. Flavor Mixing in Gauge-Higgs Unification

    CERN Document Server

    Adachi, Yuki; Lim, C S; Maru, Nobuhito

    2010-01-01

    We discuss flavor mixing and resultant flavor changing neutral current processes in the SU(3) \\otimes SU(3)_\\text{color} gauge-Higgs unification scenario. To achieve flavor violation is a challenging issue in the scenario, since the Yukawa couplings are originally higher dimensional gauge interactions. We argue that the presence of Z_2-odd bulk masses of fermions plays a crucial role as the new source of flavor violation. Although introducing brane-localized mass terms in addition to the bulk masses is necessary to realize flavor mixing, if the bulk masses were universal among generations, the flavor mixing and flavor changing neutral current processes are known to disappear. We also discuss whether natural flavor conservation is realized in the scenario. It is shown that the new source of flavor violation leads to flavor changing neutral current processes at the tree level due to the exchange of non-zero Kaluza-Klein gauge bosons. As a typical example we calculate the rate of K^0 - \\bar{K}^0 mixing due to th...

  10. Sensory characteristics and related volatile flavor compound profiles of different types of whey.

    Science.gov (United States)

    Gallardo-Escamilla, F J; Kelly, A L; Delahunty, C M

    2005-08-01

    To characterize the flavor of liquid whey, 11 samples of whey representing a wide range of types were sourced from cheese and casein-making procedures, either industrial or from pilot-plant facilities. Whey samples were assessed for flavor by descriptive sensory evaluation and analyzed for headspace volatile composition by proton transfer reaction-mass spectrometry (PTR-MS). The sensory data clearly distinguished between the samples in relation to the processes of manufacture; that is, significant differences were apparent between cheese, rennet, and acid wheys. For Mozzarella and Quarg wheys, in which fermentation progressed to low pH values, the starter cultures used for cheese making had a significant influence on flavor. In comparison, Cheddar and Gouda wheys were described by milk-like flavors, and rennet casein wheys were described by "sweet" (oat-like and "sweet") and thermally induced flavors. The volatile compound data obtained by PTR-MS differentiated the samples as distinctive and reproducible "chemical fingerprints". On applying partial least squares regression to determine relationships between sensory and volatile composition data, sensory characteristics such as "rancid" and cheese-like odors and "caramelized milk," yogurt-like, "sweet," and oat-like flavors were found to be related to the presence and absence of specific volatile compounds.

  11. Anomalous Flavor U(1)_X for Everything

    Energy Technology Data Exchange (ETDEWEB)

    Dreiner, Herbi K.; Murayama, Hitoshi; Thormeier, Marc

    2003-12-01

    We present an ambitious model of flavor, based on an anomalous U(1)_X gauge symmetry with one flavon, only two right-handed neutrinos and only two mass scales: M_{grav} and m_{3/2}. In particular, there are no new scales introduced for right-handed neutrino masses. The X-charges of the matter fields are such that R-parity is conserved exactly, higher-dimensional operators are sufficiently suppressed to guarantee a proton lifetime in agreement with experiment, and the phenomenology is viable for quarks, charged leptons, as well as neutrinos. In our model one of the three light neutrinos automatically is massless. The price we have to pay for this very successful model are highly fractional X-charges which can likely be improved with less restrictive phenomenological ansatze for mass matrices.

  12. Parity-violating deep inelastic scattering and the flavor dependence of the EMC effect.

    Science.gov (United States)

    Cloët, I C; Bentz, W; Thomas, A W

    2012-11-02

    Isospin-dependent nuclear forces play a fundamental role in nuclear structure. In relativistic models of nuclear structure constructed at the quark level these isovector nuclear forces affect the u and d quarks differently, leading to nontrivial flavor-dependent modifications of the nuclear parton distributions. We explore the effect of isospin dependent forces for parity-violating deep inelastic scattering on nuclear targets and demonstrate that the cross sections for nuclei with N ≠ Z are sensitive to the flavor dependence of the EMC effect. Indeed, for nuclei like lead and gold we find that these flavor-dependent effects are large.

  13. New Physics in Astrophysical Neutrino Flavor

    CERN Document Server

    Argüelles, Carlos A; Salvado, Jordi

    2015-01-01

    Recently, the IceCube collaboration announced the first detection of extra-terrestrial ultra high energy neutrinos. Astrophysical neutrinos are powerful tools to investigate the fundamental properties of particle physics through their flavor content. In this paper, we study the effect of new physics in the context of the ultra high energy neutrino flavor content. We find that in new physics dominated scenarios, the flavor content at Earth is confined to a region related to the assumed initial flavor content. Furthermore, we conclude that a precise measure of the flavor content at Earth will provide orders of magnitude improvement on new physics bounds. Finally, we discuss the current best fits of flavor content of the IceCube data and their interplay with new physics scenarios.

  14. Holographic Thermodynamics and Transport of Flavor Fields

    CERN Document Server

    O'Bannon, Andy

    2008-01-01

    We use gauge-gravity duality to study a strongly-coupled non-Abelian gauge theory with flavor fields, i.e. fields transforming in the fundamental representation of the gauge group. We first study the thermodynamics of the flavor fields. In the grand canonical ensemble at zero temperature, we find a second-order transition when the mass of the flavor fields equals the chemical potential. We then study the transport properties of the flavor fields at finite temperature and density. We introduce external electric and magnetic fields and compute the resulting current of flavor charge. From this current we extract the conductivity, using Ohm's law. In addition, we compute the drag force on the flavor fields at large mass, in the presence of a finite baryon density and external electric and magnetic fields.

  15. Holographic thermodynamics and transport of flavor fields

    Science.gov (United States)

    O'Bannon, Andrew Hill

    We use gauge-gravity duality to study a strongly-coupled non-Abelian gauge theory with flavor fields, i.e. fields transforming in the fundamental representation of the gauge group. We first study the thermodynamics of the flavor fields. In the grand canonical ensemble at zero temperature, we find a second-order transition when the mass of the flavor fields equals the chemical potential. We then study the transport properties of the flavor fields at finite temperature and density. We introduce external electric and magnetic fields and compute the resulting current of flavor charge. From this current we extract the conductivity, using Ohm's law. In addition, we compute the drag force on the flavor fields at large mass, in the presence of a finite baryon density and external electric and magnetic fields.

  16. 7 CFR 58.639 - Addition of flavor.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Addition of flavor. 58.639 Section 58.639 Agriculture... Procedures § 58.639 Addition of flavor. The addition of flavoring ingredients to semi-frozen mix just prior... flavor injection equipment has been properly cleaned and sanitized prior to use and that the flavor...

  17. Flavor physics of leptons and dipole moments

    Energy Technology Data Exchange (ETDEWEB)

    Raidal, M.; Kadastik, M.; Kajiyama, Y.; Muntel, M.; Rebane, L. [National Inst. for Chemical Physics and Biophysics, Tallinn (Estonia); Schaaf, A. van der [Physik-Inst. der Univ. Zuerich, Zuerich (Switzerland); Bigi, I. [Univ. of Notre Dame du Lac, Physics Dept., Notre Dame, IN (United States); Mangano, M.L.; Ceccucci, A.; Felcini, M.; Giudice, G.; Lebedev, O.; Masina, I. [CERN, Physics Dept., Geneva (Switzerland); Semertzidis, Y. [Brookhaven National Lab., Upton, NY (United States); Abel, S.; Underwood, T.E.J. [Durham Univ., Inst. for Particle Physics Phenomenology, Durham (United Kingdom); Albino, S. [Univ. of Hamburg, II. Inst. for Theoretical Physics, Hamburg (Germany); Antusch, S.; Biggio, C. [Max-Planck-Inst. fuer Physik, Muenchen (Germany); Arganda, E.; Herrero, M.J.; Joaquim, F.R. [Univ. Autonoma de Madrid, Dept. de Fisica Teorica (Spain)]|[IFT/CSIC-UAM, Madrid (Spain); Bajc, B. [J. Stefan Inst., Ljubljana (Slovenia); Banerjee, S.; Roney, J.M. [Univ. of Victoria, Dept. of Physics, Victoria, BC (Canada); Blanke, M. [Max-Planck-Inst. fuer Physik, Muenchen (Germany)]|[TU Munich, Physics Dept., Garching (Germany); Bonivento, W.; Serra, N. [Univ. degli Studi di Cagliari (Italy)]|[INFN Cagliari, Monserrato (Italy); Branco, G.C.; Rebelo, M.N. [CERN, Physics Dept., Geneva (Switzerland)]|[Inst. Superior Tecnico, Dept. de Fisica (Portugal)]|[Centro de Fisica Teorica de Particulas, Lisboa (Portugal); Bryman, D. [Univ. of British Columbia, TRIUMF, Dept. of Physics and Astronomy, Vancouver, BC (Canada); Buras, A.J.; Duling, B.; Poschenrieder, A.; Tarantino, C. [TU Munich, Physics Dept., Garching (Germany); Calibbi, L. [SISSA (Italy)]|[INFN, Sezione di Trieste, Trieste (Italy)]|[Univ. de Valencia-CSIC, Dept. de Fisica Teorica, Burjassot (Spain)]|[Dipt. di Fisica ' G. Galilei' (Italy)]|[INFN, Padova (Italy); Chankowski, P.H. [Univ. of Warsaw, Warsaw (Poland); Davidson, S.; Deandrea, A. [Univ. Lyon-1, IPNL, CNRS, Villeurbanne (France)] [and others

    2008-09-15

    This chapter of the report of the ''Flavor in the era of the LHC'' Workshop discusses the theoretical, phenomenological and experimental issues related to flavor phenomena in the charged lepton sector and in flavor conserving CP-violating processes. We review the current experimental limits and the main theoretical models for the flavor structure of fundamental particles. We analyze the phenomenological consequences of the available data, setting constraints on explicit models beyond the standard model, presenting benchmarks for the discovery potential of forthcoming measurements both at the LHC and at low energy, and exploring options for possible future experiments. (orig.)

  18. Minimal Flavor Violation in the Lepton Sector

    OpenAIRE

    Cirigliano, Vincenzo; Grinstein, Benjamin; Isidori, Gino; Wise, Mark B.

    2005-01-01

    We extend the notion of Minimal Flavor Violation to the lepton sector. We introduce a symmetry principle which allows us to express lepton flavor violation in the charged lepton sector in terms of neutrino masses and mixing angles. We explore the dependence of the rates for flavor changing radiative charged lepton decays (ell(i) -> ell(j) + gamma) and mu-to-e conversion in nuclei on the scales for total lepton number violation, lepton flavor violation and the neutrino masses and mixing angles...

  19. Theoretically palatable flavor combinations of astrophysical neutrinos

    CERN Document Server

    Bustamante, Mauricio; Winter, Walter

    2015-01-01

    The flavor composition of high-energy astrophysical neutrinos can reveal the particle physics governing their production, propagation, and interaction. The IceCube Collaboration has published the first experimental determination of the ratio of each flavor to the total flux. We present, as a theoretical counterpart, new results for the full range of received flavor ratios for arbitrary flavor ratios in the sources. With just standard neutrino mixing, this range is quite small. Even when a broad class of new-physics effects is included, it remains surprisingly small. Our results will allow IceCube to more quickly identify when their measurements imply standard, new, or truly exotic physics.

  20. Neutrino flavor oscillations in rotating matter

    CERN Document Server

    Dvornikov, Maxim

    2010-01-01

    We study the evolution of the neutrinos system in rotating matter. Neutrinos are supposed to be mixed massive particles interacting with background fermions by means of the electroweak forces. First we find the solutions of wave equations for the neutrino mass eigenstates in matter. Then we study the behavior of neutrino flavor eigenstates in background matter. The problems of neutrino bound states and neutrino flavor oscillations are discussed. We also derive the analog of the quantum mechanical evolution equation for the system of two flavor neutrinos in rotating matter and analyze its solution for the particular initial condition for neutrino flavor eigenstates.

  1. Thermodynamics for two flavor QCD

    CERN Document Server

    Bernard, C W; Tar, C D; Gottlieb, S; Heller, U M; Hetrick, J E; Kärkkäinen, L; Neile, C M; Rummukainen, K; Sugar, R L; Toussaint, D; Wingate, M; Gottlieb, Steven

    1996-01-01

    We conclude our analysis of the N_t=6 equation of state for two flavor QCD, first described at last year's conference. We have obtained new runs at am_q=0.025 and improved runs at am_q=0.0125. The results are extrapolated to m_q=0, and we extract the speed of sound as well. We also present evidence for a restoration of the SU(2) X SU(2) chiral symmetry just above the crossover, but not of the axial U(1) chiral symmetry.

  2. TASI Lectures on Flavor Physics

    CERN Document Server

    Ligeti, Zoltan

    2015-01-01

    These notes overlap with lectures given at the TASI summer schools in 2014 and 2011, as well as at the European School of High Energy Physics in 2013. This is primarily an attempt at transcribing my hand-written notes, with emphasis on topics and ideas discussed in the lectures. It is not a comprehensive introduction or review of the field, nor does it include a complete list of references. I hope, however, that someone may find it useful to better understand the reasons for excitement about recent progress and future opportunities in flavor physics.

  3. TASI Lectures on Flavor Physics

    Science.gov (United States)

    Ligeti, Zoltan

    These notes overlap with lectures given at the TASI summer schools in 2014 and 2011, as well as at the European School of High Energy Physics in 2013. This is primarily an attempt at transcribing my handwritten notes, with emphasis on topics and ideas discussed in the lectures. It is not a comprehensive introduction or review of the field, nor does it include a complete list of references. I hope, however, that some may find it useful to better understand the reasons for excitement about recent progress and future opportunities in flavor physics.

  4. Electroweak constraints on flavorful effective theories

    CERN Document Server

    Efrati, Aielet; Soreq, Yotam

    2015-01-01

    We derive model-independent constraints arising from the Z and W boson observables on dimension six operators in the effective theory beyond the Standard Model. In particular, we discuss the generic flavor structure for these operators as well as several flavor patterns motivated by simple new physics scenarios.

  5. Electroweak constraints on flavorful effective theories

    Science.gov (United States)

    Efrati, Aielet; Falkowski, Adam; Soreq, Yotam

    2015-07-01

    We derive model-independent constraints arising from the Z and W boson observables on dimension six operators in the effective theory beyond the Standard Model. In particular, we discuss the generic flavor structure for these operators as well as several flavor patterns motivated by simple new physics scenarios.

  6. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Miller,M.; Surrow, B.; Van Nieuwenhuizen G.; Bieser, F.; Gareus, R.; Greiner,L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

    2005-03-14

    We propose to construct a Heavy Flavor Tracker (HFT) for theSTAR experiment at RHIC. The HFT will bring new physics capabilities toSTAR and it will significantly enhance the physics capabilities of theSTAR detector at central rapidities. The HFT will ensure that STAR willbe able to take heavy flavor data at all luminosities attainablethroughout the proposed RHIC II era.

  7. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow,B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser,F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

    2005-03-14

    We propose to construct a Heavy Flavor Tracker (HFT) for the STAR experiment at RHIC. The HFT will bring new physics capabilities to STAR and it will significantly enhance the physics capabilities of the STAR detector at central rapidities. The HFT will ensure that STAR will be able to take heavy flavor data at all luminosities attainable throughout the proposed RHIC II era.

  8. Lectures on Flavor Physics and CP Violation

    OpenAIRE

    Grinstein, B.

    2017-01-01

    Two short introductory lectures on Flavor Physics delivered at CLASHEP 2015. Among included topics: The KM matrix and the KM model of CP-violation, Determination of KM Elements, FCNC and GIM, New Physics and Flavor, Neutral Meson Mixing and CP Asymmetries. Many problems for the student, and solutions to selected problems, included.

  9. The Impact of Flavor Descriptors on Nonsmoking Teens' and Adult Smokers' Interest in Electronic Cigarettes.

    Science.gov (United States)

    Shiffman, Saul; Sembower, Mark A; Pillitteri, Janine L; Gerlach, Karen K; Gitchell, Joseph G

    2015-10-01

    Smokers switching completely from combustible cigarettes to electronic cigarettes (e-cigarettes) are likely to reduce health risk, suggesting that e-cigarettes should be made appealing to adult smokers. However, uptake of e-cigarettes by nonsmoking teens would add risk without benefit and should be avoided. Although e-cigarette flavors may appeal to adult smokers, the concern is that flavors might attract nonsmoking teens. Nonsmoking teens (n = 216, ages 13-17, no tobacco in past 6 months) and adult smokers (n = 432, ages 19-80, smoking 3+ years; could have used e-cigarettes) were recruited from an Internet research panel. In assessments completed online (May 22, 2014 to June 13, 2014), participants indicated their interest (0-10 scale) in e-cigarettes paired with various flavor descriptors. These were mixed (order balanced) with similar flavor offerings for ice cream and bottled water to mask the focus on e-cigarettes and validate the assessment. Mixed models contrasted interest between teens and adults and among adults by e-cigarette history. Nonsmoking teens' interest in e-cigarettes was very low (mean = 0.41 ± 0.14 [SE] on 0-10 scale). Adult smokers' interest (1.73 ± 0.10), while modest, was significantly higher overall (p flavor (most p values flavor (p = .75), but adult interest did (p flavor. Adults who never tried e-cigarettes had the lowest interest, yet still higher than nonsmoking teens' interest (p flavors tested appealed more to adult smokers than to nonsmoking teens, but interest in flavors was low for both groups. © The Author 2015. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  10. Flavor change and food deprivation are not critical for post-oral glucose appetition in mice.

    Science.gov (United States)

    Ackroff, Karen; Sclafani, Anthony

    2015-03-01

    When mice trained to consume a CS- flavored solution paired with intragastric (IG) water self-infusion are given a new CS+ flavor paired with IG glucose self-infusion, their intake is stimulated within minutes in the first CS+ test. They also display a preference for the CS+ over the CS- in two-bottle tests. These indicators of post-oral appetite stimulation (appetition) have been studied in food-restricted mice, with novel CS+ and CS- flavors. Two experiments tested whether deprivation and flavor novelty are needed for stimulation of intake. Exp. 1 compared food-restricted and ad libitum fed C57BL/6 mice trained for 1h/day: 3 sessions with CS- flavor and IG water followed by 3 sessions with a novel CS+ flavor and IG 16% glucose. Ad libitum (AL) fed mice licked less overall, but like the food-restricted (FR) group they increased licking in the first session. In the choice test, FR mice displayed a significant CS+ preference (73%) whereas AL mice had a weaker preference (64%). In Exp. 2, food-restricted mice were trained with a flavor and IG water, and then the Same or a New flavor paired with IG 8% glucose. The glucose infusion rapidly stimulated intakes in the first and subsequent sessions and to the same degree in the two groups. Both groups also showed similar reductions in licking in extinction tests with IG water infusions. These data show that mice need not be explicitly food deprived or given a novel flavor cue to increase ongoing ingestion in response to post-oral glucose stimulation. Copyright © 2014 Elsevier Inc. All rights reserved.

  11. Flavor and stability of milk proteins.

    Science.gov (United States)

    Smith, T J; Campbell, R E; Jo, Y; Drake, M A

    2016-06-01

    A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The objective of this study was to characterize the flavor and flavor chemistry of milk protein concentrates (MPC 70, 80, 85), isolates (MPI), acid and rennet caseins, and micellar casein concentrate (MCC) and to determine the effect of storage on flavor and functionality of milk protein concentrates using instrumental and sensory techniques. Spray-dried milk protein ingredients (MPC, MPI, caseins, MCC) were collected in duplicate from 5 commercial suppliers or manufactured at North Carolina State University. 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 (GC-MS) and gas chromatography-olfactometry. Compounds were identified by comparison of retention indices, odor properties, and mass spectra against reference standards. A subset of samples was selected for further analysis using direct solvent extraction with solvent-assisted flavor extraction, and aroma extract dilution analysis. External standard curves were created to quantify select volatile compounds. Pilot plant manufactured MPC were stored at 3, 25, and 40°C (44% relative humidity). Solubility, furosine, sensory properties, and volatile compound analyses were performed at 0, 1, 3, 6, and 12 mo. Milk proteins and caseins were diverse in flavor and exhibited sweet aromatic and cooked/milky flavors as well as cardboard, brothy, tortilla, soapy, and fatty flavors. Key aroma active compounds in milk proteins and caseins were 2-aminoacetophenone, nonanal, 1-octen-3-one, dimethyl trisulfide, 2-acetyl-1-pyrroline, heptanal, methional, 1-hexen-3-one, hexanal, dimethyl disulfide, butanoic acid, and acetic acid. Stored milk proteins developed animal and burnt sugar flavors over time. Solubility of

  12. 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.)

  13. Collective neutrino flavor conversion: Recent developments

    CERN Document Server

    Chakraborty, Sovan; Izaguirre, Ignacio; Raffelt, Georg

    2016-01-01

    Neutrino flavor evolution in core-collapse supernovae, neutron-star mergers, or the early universe is dominated by neutrino-neutrino refraction, often spawning "self-induced flavor conversion", i.e., shuffling of flavor among momentum modes. This effect is driven by collective run-away modes of the coupled "flavor oscillators" and can spontaneously break the initial symmetries such as axial symmetry, homogeneity, isotropy, and even stationarity. Moreover, the growth rates of unstable modes can be of the order of the neutrino-neutrino interaction energy instead of the much smaller vacuum oscillation frequency: self-induced flavor conversion does not always require neutrino masses. We illustrate these newly found phenomena in terms of simple toy models. What happens in realistic astrophysical settings is up to speculation at present.

  14. Evaluation of juicy sac granulation in citrus with low field nuclear magnetic resonance%基于低场核磁共振的柑橘汁胞粒化评级

    Institute of Scientific and Technical Information of China (English)

    王淼; 张晶; 贺妍; 卢嘉; 郭静; 戴超; 王凤忠; 范蓓

    2016-01-01

    为更加准确、客观、快速地评定柑橘汁胞粒化程度,改变目前主要依靠肉眼感官评级的现状。该文进行了机器打分研究,并与感官评价进行了相关分析。该研究将低场核磁成像及磁弛豫时间测试结果与柑橘汁胞含水率及汁胞粒化程度的感官分级等指标相对应,应用于柑橘汁胞粒化程度的人工智能鉴定和识别。相关分析、F 检验和多重比较等数学分析表明,利用低场核磁横向弛豫时间的响应值可有效反应汁胞粒化程度。横向弛豫时间3个峰的响应值与不同汁胞粒化程度柑橘的感官评价等级及汁胞含水率、果实失重率等存在显著相关(P<0.05)或极显著相关(P<0.01)。经成对t检验分析,基于低场核磁建立的汁胞粒化评级模型与评价员得到感官平均评分的评价结果间没有显著差异(P=0.4982juicy sac granulation, which causes Citrus quality to decline in the process of postharvest storage, seriously affects the Citrus’ edible value and commodity value. Using the technical apparatus for automatic recognition and classification of the Citrus with juicy sac granulation has important practical significance and application potentiality. Low field pulsed nuclear magnetic resonance (LF-NMR) analysis is a kind of measurement technology that is growing, due to its advantages of nondestructive measurement, rapidity and good consistency. The degree of juicy sac granulation in Citrus is closely related to the existent form and content of water. The present study, using the LF-NMR to evaluate the juicy sac granulation of Citrus, researched the correlativity between LF-NMR intensity of different form of H2O and degree of juicy

  15. Leptonic flavor violations in the presence of an extra Z

    CERN Document Server

    Dutta, G; Joshipura, A S; Gautam Dutta; Anjan S Joshipura

    1994-01-01

    Gauged extensions [SU(2)_L\\otimes U(1)_Y\\otimes U(1)_X] of the standard SU(2)_L\\otimes U(1)_Y model obtained without extending the fermion content of the model are studied. Models that are possible when U(1)_X is identified with some combination of the family lepton numbers are systematically classified. Most of these contain flavor violations in the leptonic sector. These flavor violations are correlated to the mixing of the U(1)_X gauge boson Z' with the ordinary Z in the models considered here. Detailed phenomenological implications of a typical model are discussed. Constraints on the Z' mass and the Z-Z' mixing following from ({\\em i}) the observations at LEP, ({\\em ii}) rare processes like Z\\rightarrow e\\tau and ({\\em iii}) flavor violating \\tau decays are presented. It is found that the constraints coming from the LEP allows the rare processes like \\tau \\rightarrow eee at the level of the present limits on its branching ratio. Thus the future search could either improve on the existing LEP limits or wou...

  16. Supercritical fluid extraction of plant flavors and fragrances.

    Science.gov (United States)

    Capuzzo, Andrea; Maffei, Massimo E; Occhipinti, Andrea

    2013-06-19

    Supercritical fluid extraction (SFE) of plant material with solvents like CO₂, propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.

  17. Exotic leptons: Higgs, flavor and collider phenomenology

    Energy Technology Data Exchange (ETDEWEB)

    Altmannshofer, Wolfgang [Fermi National Accelerator Laboratory,P.O. Box 500, Batavia, IL 60510 (United States); Bauer, Martin [Fermi National Accelerator Laboratory,P.O. Box 500, Batavia, IL 60510 (United States); Enrico Fermi Institute, University of Chicago,Chicago, IL 60637 (United States); Carena, Marcela [Fermi National Accelerator Laboratory,P.O. Box 500, Batavia, IL 60510 (United States); Enrico Fermi Institute, University of Chicago,Chicago, IL 60637 (United States); Kavli Institute for Cosmological Physics, University of Chicago,Chicago, IL 60637 (United States)

    2014-01-15

    We study extensions of the standard model by one generation of vector-like leptons with non-standard hypercharges, which allow for a sizable modification of the h→γγ decay rate for new lepton masses in the 300 GeV–1 TeV range. We analyze vacuum stability implications for different hypercharges. Effects in h→Zγ are typically much smaller than in h→γγ, but distinct among the considered hypercharge assignments. Non-standard hypercharges constrain or entirely forbid possible mixing operators with standard model leptons. As a consequence, the leading contributions to the experimentally strongly constrained electric dipole moments of standard model fermions are only generated at the two loop level by the new CP violating sources of the considered setups. We derive the bounds from dipole moments, electro-weak precision observables and lepton flavor violating processes, and discuss their implications. Finally, we examine the production and decay channels of the vector-like leptons at the LHC, and find that signatures with multiple light leptons or taus are already probing interesting regions of parameter space.

  18. PHENIX recent heavy flavor results

    Energy Technology Data Exchange (ETDEWEB)

    Lim, Sanghoon

    2014-06-15

    Cold nuclear matter (CNM) effects provide an important ingredient to interpret the results from heavy-ion collisions. Such effects include nuclear shadowing, intrinsic parton transverse momentum broadening, and initial patron energy loss. The measurement of heavy quark production is a good probe to study the CNM effects particularly on gluons, since heavy quarks are mainly produced via gluon fusions at RHIC energy. The PHENIX experiment has an ability to study the CNM effects by measuring leptons from heavy-flavor decay in a broad kinematic range. Comparisons of the results measured in different rapidity regions allow us to study modification of gluon density function in the Au nucleus depending on parton fractional momentum x. In addition, comparisons to the results from heavy-ion collisions (Au + Au and Cu + Cu) measured by PHENIX provide an insight into the role of CNM effects in such collisions. Recent PHENIX results on heavy quark production are discussed in this presentation.

  19. Neutral B meson flavor tagging

    Science.gov (United States)

    Wilson, Robert J.

    2001-07-01

    We present an investigation of the use of net charge and kaon identification to tag the flavor of neutral B mesons. The net charge of the neutral B meson decay products is zero if all charged particles are used and slightly non-zero if only undiscriminated hadronic final states are used. The net charge of the kaons alone correctly tags the identity of the neutral meson in at least a third of all decays. We have parametrized the particle identification capability of several techniques, such as dE/dx in time projection chambers, LEP/SLC ring-imaging chambers and an enhanced BaBar DIRC. Using these parametrisations we compare the relative tagging power of each technique to that of an ideal detector.

  20. Neutral B meson flavor tagging

    CERN Document Server

    Wilson, R J

    2001-01-01

    We present an investigation of the use of net charge and kaon identification to tag the flavor of neutral B mesons. The net charge of the neutral B meson decay products is zero if all charged particles are used and slightly non-zero if only undiscriminated hadronic final states are used. The net charge of the kaons alone correctly tags the identity of the neutral meson in at least a third of all decays. We have parametrized the particle identification capability of several techniques, such as dE/dx in time projection chambers, LEP/SLC ring-imaging chambers and an enhanced BaBar DIRC. Using these parametrisations we compare the relative tagging power of each technique to that of an ideal detector. (8 refs).

  1. Flavor Physics and Lattice QCD

    CERN Document Server

    Bouchard, C M

    2013-01-01

    Our ability to resolve new physics effects is, largely, limited by the precision with which we calculate. The calculation of observables in the Standard (or a new physics) Model requires knowledge of associated hadronic contributions. The precision of such calculations, and therefore our ability to leverage experiment, is typically limited by hadronic uncertainties. The only first-principles method for calculating the nonperturbative, hadronic contributions is lattice QCD. Modern lattice calculations have controlled errors, are systematically improvable, and in some cases, are pushing the sub-percent level of precision. I outline the role played by, highlight state of the art efforts in, and discuss possible future directions of lattice calculations in flavor physics.

  2. ABJM with Flavors and FQHE

    CERN Document Server

    Hikida, Yasuaki; Takayanagi, Tadashi

    2009-01-01

    We add fundamental matters to the N=6 Chern-Simons theory (ABJM theory), and show that D6-branes wrapped over AdS_4 x S^3/Z_2 in type IIA superstring theory on AdS_4 x CP^3 give its dual description with N=3 supersymmetry. We confirm this by the arguments based on R-symmetry, supersymmetry, and brane configuration of ABJM theory. We also analyze the fluctuations of the D6-brane and compute the conformal dimensions of dual operators. In the presence of fractional branes, the ABJM theory can model the fractional quantum Hall effect (FQHE), with RR-fields regarded as the external electric-magnetic field. We show that an addition of the flavor D6-brane describes a class of fractional quantum Hall plateau transition.

  3. Determining flavor and flavor variability in commercially produced liquid cheddar whey.

    Science.gov (United States)

    Carunchia Whetstine, M E; Parker, J D; Drake, M A; Larick, D K

    2003-02-01

    Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and flavor variability of commercially produced liquid Cheddar cheese whey. Liquid Cheddar cheese whey from five culture blends from two different stirred-curd Cheddar cheese manufacturing facilities was collected. Whey flavor was characterized using instrumental and sensory methods. Wide variation in whey headspace volatiles was observed between different manufacturing facilities (P whey samples were also different (P whey flavor profiles were also confirmed by descriptive sensory analysis (P whey flavor were attributed to differences in milk source, processing and handling and starter culture blend. The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation. Results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.

  4. A Flavor Protection for Warped Higgsless Models

    CERN Document Server

    Csaki, Csaba

    2009-01-01

    We examine various possibilities for realistic 5D higgsless models and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) satisfying 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 RS-GIM for the right-handed quarks suppresses flavor-changing neutral currents below experimental bounds, assuming CKM-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...

  5. A flavor protection for warped Higgsless models

    Science.gov (United States)

    Csáki, Csaba; Curtin, David

    2009-07-01

    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.

  6. 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.)

  7. [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.

  8. Contributed report: Flavor anarchy for Majorana neutrinos

    Indian Academy of Sciences (India)

    Yosef Nir; Yael Shadmi

    2004-12-01

    We argue that neutrino flavor parameters may exhibit features that are very different from those of quarks and charged leptons. Specifically, within the Froggatt–Nielsen (FN) framework, charged fermion parameters depend on the ratio between two scales, while for neutrinos a third scale – that of lepton number breaking – is involved. Consequently, the selection rules for neutrinos may be different. In particular, if the scale of lepton number breaking is similar to the scale of horizontal symmetry breaking, neutrinos may become flavor-blind even if they carry different horizontal charges. This provides an attractive mechanism for neutrino flavor anarchy.

  9. Flavor release measurement from gum model system

    DEFF Research Database (Denmark)

    Ovejero-López, I.; Haahr, Anne-Mette; van den Berg, Frans W.J.

    2004-01-01

    Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time-intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio...... composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5-2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory...

  10. Heavy flavor baryons in hypercentral model

    Indian Academy of Sciences (India)

    Bhavin Patel; Ajay Kumar Rai; P C Vinodkumar

    2008-05-01

    Heavy flavor baryons containing single and double charm (beauty) quarks with light flavor combinations are studied using the hypercentral description of the three-body problem. The confinement potential is assumed as hypercentral Coulomb plus power potential with power index . The ground state masses of the heavy flavor, $J^{P} = \\dfrac{1}{2}^{+}$ and $\\dfrac{3}{2}^{+}$ baryons are computed for different power indices, starting from 0.5 to 2.0. The predicted masses are found to attain a saturated value in each case of quark combinations beyond the power index = 1.0.

  11. Neutrino scattering and flavor transformation in supernovae

    CERN Document Server

    Cherry, John F; Friedland, Alexander; Fuller, George M; Vlasenko, Alexey

    2012-01-01

    We argue that the small fraction of neutrinos that undergo direction-changing scattering outside of the neutrinosphere could have significant influence on neutrino flavor transformation in core-collapse supernova environments. We show that the standard treatment for collective neutrino flavor transformation is adequate at late times, but could be inadequate in the crucial shock revival/explosion epoch of core-collapse supernovae, where the potentials that govern neutrino flavor evolution are affected by the scattered neutrinos. Taking account of this effect, and the way it couples to entropy and composition, will require a new paradigm in supernova modeling.

  12. 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

  13. 21 CFR 172.585 - Sugar beet extract flavor base.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet...) Sugar beet extract flavor base is the concentrated residue of soluble sugar beet extractives from...

  14. 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...

  15. 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.

  16. 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.

  17. Lectures on Flavor Physics and CP Violation

    CERN Document Server

    Grinstein, B

    2016-01-01

    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.

  18. Slepton Flavor Physics at Linear Colliders

    CERN Document Server

    Dine, Michael; Thomas, S; Dine, Michael; Grossman, Yuval; Thomas, Scott

    2001-01-01

    If low energy supersymmetry is realized in nature it is possible that a first generation linear collider will only have access to some of the superpartners with electroweak quantum numbers. Among these, sleptons can provide sensitive probes for lepton flavor violation through potentially dramatic lepton violating signals. Theoretical proposals to understand the absence of low energy quark and lepton flavor changing neutral currents are surveyed and many are found to predict observable slepton flavor violating signals at linear colliders. The observation or absence of such sflavor violation will thus provide important indirect clues to very high energy physics. Previous analyses of slepton flavor oscillations are also extended to include the effects of finite width and mass differences.

  19. Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans.

    Science.gov (United States)

    Yeomans, Martin R; Gould, Natalie J; Mobini, Sirous; Prescott, John

    2008-03-18

    Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. The addition of MSG during training increased both pleasantness and savory character of the soup and resulted in a larger increase in rated pleasantness of the soup in the MSG-trained relative to control condition when the soup was re-evaluated Post-training without MSG. There was also a significant increase in voluntary soup intake Post-training after the soup had been paired with MSG but not in the Control condition, and rated hunger increased more after tasting the soup Post-training in the MSG-trained but not Control condition. These findings demonstrate that co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces learning are discussed.

  20. Neutrino Mass Matrix with Approximate Flavor Symmetry

    CERN Document Server

    Riazuddin, M

    2003-01-01

    Phenomenological implications of neutrino oscillations implied by recent experimental data on pattern of neutrino mass matrix are disscussed. It is shown that it is possible to have a neutrino mass matrix which shows approximate flavor symmetry; the neutrino mass differences arise from flavor violation in off-diagonal Yukawa couplings. Two modest extensions of the standard model, which can embed the resulting neutrino mass matix have also been discussed.

  1. Collective flavor transitions of supernova neutrinos

    CERN Document Server

    Sigl, Guenter; Esteban-Pretel, Andreu; Pastor, Sergio; Mirizzi, Alessandro; Raffelt, Georg G; Serpico, Pasquale D

    2009-01-01

    We give a very brief overview of collective effects in neutrino oscillations in core collapse supernovae where refractive effects of neutrinos on themselves can considerably modify flavor oscillations, with possible repercussions for future supernova neutrino detection. We discuss synchronized and bipolar oscillations, the role of energy and angular neutrino modes, as well as three-flavor effects. We close with a short summary and some open questions.

  2. Lepton flavor violation in an extended MSSM

    CERN Document Server

    Espinosa-Castañeda, R.; Gómez-Bock, M.; Mondragón, M.

    2016-01-01

    In this work we explore a lepton flavor violation effect induced at one loop for a flavor structure in an extended minimal standard supersymmetric model, considering an ansatz for the trilinear term. In particular we find a finite expression which will show the impact of this phenomena in the $h\\to \\mu \\tau$ decay, produced by a mixing in the trilinear coupling of the soft supersymmetric Lagrangian.

  3. Flavor Unification and Discrete Nonabelian Symmetries

    CERN Document Server

    Kaplan, D B; Kaplan, David B.; Schmaltz, Martin

    1994-01-01

    Grand unified theories with fermions transforming as irreducible representations of a discrete nonabelian flavor symmetry can lead to realistic fermion masses, without requiring very small fundamental parameters. We construct a specific example of a supersymmetric GUT based on the flavor symmetry $\\Delta(75)$ --- a subgroup of $SU(3)$ --- which can explain the observed quark and lepton masses and mixing angles. The model predicts $\\tan\\beta \\simeq 2-5$ and gives a $\\tau$ neutrino mass $m_\

  4. Twisted flavors and tribimaximal neutrino mixing.

    Science.gov (United States)

    Haba, Naoyuki; Watanabe, Atsushi; Yoshioka, Koichi

    2006-07-28

    A new framework for handling flavor symmetry breaking in the neutrino sector is discussed where the source of symmetry breaking is traced to the global property of right-handed neutrinos in extra-dimensional space. Light neutrino phenomenology has rich and robust predictions such as the tribimaximal form of generation mixing, controlled mass spectrum, and no need of flavor mixing couplings in the theory.

  5. Systematic study on antagonist application to the preservation of juicy peach fruits at room temperature%利用拮抗菌常温保鲜凤凰水蜜桃效果系统研究

    Institute of Scientific and Technical Information of China (English)

    王亦佳; 李建龙; 刚诚成; 高建刚; 俞忠; 钱伟东

    2012-01-01

    As using chemical preservatives on fruits are harmful to humans and environment, antagonist (Cryptococcus laurentii and Bacillus subtilis) used alone or combinated with sodium bicarbonate solution (concentration of 2% )was evaluated for preservation of juicy peach ( Prunus persica)fruits.The fruits were dipped in suspensions of C. laurentii and B. subtilis or in sodium bicarbonate solution, after treatments, packed with wrapping bag and stored at room temperature(25~C).5 days later,8 physiological and biochemical indexes of juicy peach fruits were measured, such as water loss rate, rot rate, fruit firmness, soluble solids, respiratory intensity, relative electric conductivity, MDA and PPO activity.The results showed that C.laurentii or B.subtilis used alone was most effective,in which the B.subtilis was better, whereas the sodium bicarbonate solution used alone was the worst and the combinated treatment was in the middle.Therefore, antagonist preparation was a kind of effective and pollution-free biopreservation preparation for juicy peach,suitable for popularization and application.%由于使用化学保鲜剂对环境和人体存在危害,故观测和比较了两种病原菌拮抗菌——罗伦隐球酵母(Cryptococcus laurentii)和枯草芽孢杆菌(Bacillus subtilis)单独使用和与化学试剂(2%NaHCO3)配合使用对张家港市凤凰水蜜桃(Prunuspersica)采后保鲜品质的影响。,实验采取直接浸果的方式,果实处理后装入保鲜袋置于常温条件下(25℃),放置5d后测量其失重率、腐烂程度、硬度、可溶性固形物含量、呼吸强度、相对电导率、丙二醛(MDA)含量和多酚氧化酶(PPO)含量8种生理指标。结果表明:单独使用拮抗菌液的处理组果实保鲜效果最佳,其中枯草芽孢杆菌效果尤为显著;单独使用化学试剂处理组保鲜效果最差,二者结合处理组的效果居中。因此.对凤凰水蜜桃而

  6. Minimal flavor violation and anomalous top decays

    Science.gov (United States)

    Faller, Sven; Mannel, Thomas; Gadatsch, Stefan

    2013-08-01

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

  7. A Couplet from Flavored Dark Matter

    CERN Document Server

    Agrawal, Prateek; Kilic, Can; Verhaaren, Christopher B

    2015-01-01

    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. The ratios of the line energies are completely determined in terms of the charged lepton masses, and constitute a firm 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 ke...

  8. Flavor Symmetry and Vacuum Aligned Mass Textures

    CERN Document Server

    Kaneko, S; Shingai, T; Tanimoto, M; Yoshioka, K; Kaneko, Satoru; Sawanaka, Hideyuki; Shingai, Takaya; Tanimoto, Morimitsu; Yoshioka, Koichi

    2007-01-01

    The mass matrix forms of quarks and leptons are discussed in theory with permutation flavor symmetry. The structure of scalar potential is analyzed in case that electroweak doublet Higgs fields have non-trivial flavor symmetry charges. We find that realistic forms of mass matrices are obtained dynamically in the vacuum of the theory, where some of Higgs bosons have vanishing expectation values which lead to vanishing elements in quark and lepton mass matrices. Mass textures are realized in the true vacuum and their positions are controlled by flavor symmetry. An interesting point is that, due to the flavor group structure, the up and down quark mass matrices are automatically made different in the vacuum, which lead to non-vanishing generation mixing. It is also discussed that flavor symmetry is needed to be broken in order not to have too light scalars. The lower bounds of Higgs masses are derived from the experimental data of flavor-changing rare processes such as the neutral K meson mixing.

  9. LHC Benchmarks from Flavored Gauge Mediation

    CERN Document Server

    Ierushalmi, N; Lee, G; Nepomnyashy, V; Shadmi, Y

    2016-01-01

    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. We find that, 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.

  10. Early flavor experiences: research update.

    Science.gov (United States)

    Mennella, J A; Beauchamp, G K

    1998-07-01

    Anyone who has observed infants for any period of time can testify to the intense activity occurring in and around their mouths--the primary site for learning in the first few months of life. Before they are even able to crawl, infants have learned much about their new sensory world. Though recent research we have begun to explore the impact of these early experiences on infants' acceptance of solid foods and how they explore objects in their environment. We have also begun to focus on the sensory experiences of the formula-fed infant, in particular, how their responses to particular formulas, which are extremely unpalatable to older children and adults, change during infancy. This is a relatively new and exciting area of study, with much research yet to be done. It is clear, however, that infants are not passive receptacles for flavored foods. Parents who offer a variety of foods will provide both a nutritious, well-balanced diet, as well as an opportunity for their children's own personal preferences to develop.

  11. Heavy Flavor Production in ATLAS

    CERN Document Server

    Stahl, T

    2009-01-01

    ATLAS prepares a program for measurements of production cross sections both of b-hadrons and quarkonia in central proton-proton collisions at a new center-of-mass energy of 14 TeV at the LHC. Dedicated triggers based on muon, di-muon or electron signatures are designed to accommodate large statistics already in the first several months. Starting from semi-inclusive measurements at the very early stage, exclusive channels will soon dominate the measurements, allowing for tests of QCD in the Heavy Flavor sector already with 10 pb−1 of data. With larger statistics, polarization measurements are being prepared for J/psi and Lambda_b. It is expected, that 30 fb−1 of data collected at a luminosity of 10^33 cm−2s−1 will allow specific measurements not accessible with the statistics collected at the Tevatron. In particular, a Lambda_b polarization measurement will be achieved using Lambda_b -> J/psi Lambda decays. For J/psi, a polarization measurement will allow to confirm or exclude model predictions within ...

  12. Three-flavor color superconductivity

    Energy Technology Data Exchange (ETDEWEB)

    Malekzadeh, H.

    2007-12-15

    I investigate some of the inert phases in three-flavor, spin-zero color-superconducting quark matter: the CFL phase (the analogue of the B phase in superfluid {sup 3}He), the A and A{sup *} phases, and the 2SC and sSC phases. I compute the pressure of these phases with and without the neutrality condition. Without the neutrality condition, after the CFL phase the sSC phase is the dominant phase. However, including the neutrality condition, the CFL phase is again the energetically favored phase except for a small region of intermediate densities where the 2SC/A{sup *} phase is favored. It is shown that the 2SC phase is identical to the A{sup *} phase up to a color rotation. In addition, I calculate the self-energies and the spectral densities of longitudinal and transverse gluons at zero temperature in color-superconducting quark matter in the CFL phase. I find a collective excitation, a plasmon, at energies smaller than two times the gap parameter and momenta smaller than about eight times the gap. The dispersion relation of this mode exhibits a minimum at some nonzero value of momentum, indicating a van Hove singularity. (orig.)

  13. Super-Kamiokande atmospheric neutrino data, zenith distributions, and three-flavor oscillations

    CERN Document Server

    Fogli, G L; Marrone, A; Scioscia, G

    1999-01-01

    We present a detailed analysis of the zenith angle distributions of atmospheric neutrino events observed in the Super-Kamiokande (SK) underground experiment, assuming two-flavor and three-flavor oscillations (with one dominant mass scale) among active neutrinos. In particular, we calculate the five angular distributions associated to sub-GeV and multi-GeV \\mu-like and e-like events and to upward through-going muons, for a total of 30 accurately computed observables (zenith bins). First we study how such observables vary with the oscillation parameters, and then we perform a fit to the experimental data as measured in SK for an exposure of 33 kTy (535 days). In the two-flavor mixing case, we confirm the results of the SK Collaboration analysis, namely, that \

  14. 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

  15. 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

  16. Recent progress on the calculation of three-loop heavy flavor Wilson coefficients in deep-inelastic scattering

    CERN Document Server

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

    2014-01-01

    We report on our latest results in the calculation of the three-loop heavy flavor contributions to the Wilson coefficients in deep-inelastic scattering in the asymptotic region $Q^2 \\gg m^2$. We discuss the different methods used to compute the required operator matrix elements and the corresponding Feynman integrals. These methods very recently allowed us to obtain a series of new operator matrix elements and Wilson coefficients like the flavor non-singlet and pure singlet Wilson coefficients.

  17. Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

    Science.gov (United States)

    Weel, Koen G C; Boelrijk, Alexandra E M; Alting, Arno C; Van Mil, Peter J J M; Burger, Jack J; Gruppen, Harry; Voragen, Alphons G J; Smit, Gerrit

    2002-08-28

    Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating. The sensory perception of the flavor compounds was measured by the time-intensity method, while simultaneously the nosespace flavor concentration was monitored by the MS-Nose. The nosespace flavor concentration was found to be independent of the gel hardness or waterholding capacity. However, significant changes in flavor intensity between the gels were perceived by the majority of the panelists, despite the fact that the panelists were instructed to focus only on flavor perception and to not take texture into account. From these observations it is concluded that the texture of gels determines perception of flavor intensity rather than the in-nose flavor concentration.

  18. The flavor of pomegranate fruit: a review.

    Science.gov (United States)

    Mayuoni-Kirshinbaum, Lina; Porat, Ron

    2014-01-15

    Despite the increasing commercial importance of pomegranate, especially because of its recently discovered health-promoting benefits, relatively little is yet known regarding its sensory quality and flavor preferences, or about the biochemical constituents that determine its sensory characteristics. The perceived flavor of pomegranate fruit results from the combination of various taste, aroma and mouthfeel sensations. The taste is governed mainly by the presence of sugars (glucose and fructose) and organic acids (primarily citric and malic acids). The aroma evolves from the presence of dozens of volatiles, including alcohols, aldehydes, ketones, and terpenes, which provide a mixture of various 'green', 'woody', 'earthy', 'fruity', 'floral', 'sweet' and 'musty' notes. In addition, the sensory satisfaction during the eating of pomegranate arils is complemented by various mouthfeel sensations, including seed hardness and astringency sensations. In the present review we will describe the sensory quality and flavor preferences of pomegranate fruit, including the genetic diversity in flavor characteristics among distinct varieties. In addition, we will describe the dynamic changes that occur in fruit flavor during fruit ripening and postharvest storage.

  19. Enzyme-assisted extraction of flavorings and colorants from plant materials.

    Science.gov (United States)

    Sowbhagya, H B; Chitra, V N

    2010-02-01

    From times immemorial, colorants, and flavorings have been used in foods. Color and flavor are the major attributes to the quality of a food product, affecting the appearance and acceptance of the product. As a consequence of the increased demand of natural flavoring and colorant from industries, there is a renewed interest in the research on the composition and recovery of natural food flavors and colors. Over the years, numerous procedures have been proposed for the isolation of aromatic compounds and colors from plant materials. Generally, the methods of extraction followed for aroma and pigment from plant materials are solvent extraction, hydro-distillation, steam distillation, and super critical carbon dioxide extraction. The application of enzymes in the extraction of oil from oil seeds like sunflower, corn, coconut, olives, avocado etc. are reported in literature. There is a great potential for this enzyme-based extraction technology with the selection of appropriate enzymes with optimized operating conditions. Various enzyme combinations are used to loosen the structural integrity of botanical material thereby enhancing the extraction of the desired flavor and color components. Recently enzymes have been used for the extraction of flavor and color from plant materials, as a pre-treatment of the raw material before subjecting the plant material to hydro distillation/solvent extraction. A deep knowledge of enzymes, their mode of action, conditions for optimum activity, and selection of the right type of enzymes are essential to use them effectively for extraction. Although the enzyme hydrolases such as lipases, proteases (chymotrypsin, subtilisin, thermolysin, and papain), esterases use water as a substrate for the reaction, they are also able to accept other nucleophiles such as alcohols, amines, thio-esters, and oximes. Advantages of enzyme-assisted extraction of flavor and color in some of the plant materials in comparison with conventional methods are

  20. Flavor, glucosinolates, and isothiocyanates of nau (Cook's scurvy grass, Lepidium oleraceum) and other rare New Zealand Lepidium species.

    Science.gov (United States)

    Sansom, Catherine E; Jones, Veronika S; Joyce, Nigel I; Smallfield, Bruce M; Perry, Nigel B; van Klink, John W

    2015-02-18

    The traditionally consumed New Zealand native plant nau, Cook's scurvy grass, Lepidium oleraceum, has a pungent wasabi-like taste, with potential for development as a flavor ingredient. The main glucosinolate in this Brassicaceae was identified by LC-MS and NMR spectroscopy as 3-butenyl glucosinolate (gluconapin, 7-22 mg/g DM in leaves). The leaves were treated to mimic chewing, and the headspace was analyzed by solid-phase microextraction and GC-MS. This showed that 3-butenyl isothiocyanate, with a wasabi-like flavor, was produced by the endogenous myrosinase. Different postharvest treatments were used to create leaf powders as potential flavor products, which were tasted and analyzed for gluconapin and release of 3-butenyl isothiocyanate. A high drying temperature (75 °C) did not give major glucosinolate degradation, but did largely inactivate the myrosinase, resulting in no wasabi-like flavor release. Drying at 45 °C produced more pungent flavor than freeze-drying. Seven other Lepidium species endemic to New Zealand were also analyzed to determine their flavor potential and also whether glucosinolates were taxonomic markers. Six contained mostly gluconapin, but the critically endangered Lepidium banksii had a distinct composition including isopropyl glucosinolate, not detected in the other species.

  1. Collider Signatures of Flavorful Higgs Bosons

    CERN Document Server

    Altmannshofer, Wolfgang; Gori, Stefania; Lotito, Matteo; Martone, Mario; Tuckler, Douglas

    2016-01-01

    Motivated by our limited knowledge of the Higgs couplings to first two generation fermions, we analyze the collider phenomenology of a class of two Higgs doublet models (2HDMs) with a non-standard Yukawa sector. One Higgs doublet is mainly responsible for the masses of the weak gauge bosons and the third generation fermions, while the second Higgs doublet provides mass for the lighter fermion generations. The characteristic collider signatures of this setup differ significantly from well-studied 2HDMs with natural flavor conservation, flavor alignment, or minimal flavor violation. New production mechanisms for the heavy scalar, pseudoscalar, and charged Higgs involving second generation quarks can become dominant. The most interesting decay modes include H/A -> cc, tc, {\\mu}{\\mu}, {\\tau}{\\mu} and H+ -> cb, cs, {\\mu}{\

  2. Leptoquark Flavor Patterns & B Decay Anomalies

    CERN Document Server

    Hiller, Gudrun; Schönwald, Kay

    2016-01-01

    Flavor symmetries that explain masses and mixings of the standard model fermions dictate flavor patterns for the couplings of scalar and vector leptoquarks to the standard model fermions. A generic feature is that couplings to $SU(2)$-doublet leptons are suppressed at least by one spurion of the discrete non-abelian symmetry breaking, responsible for neutrino mixing, while couplings to charged lepton singlets can be order one. We obtain testable patterns including those that predominantly couple to a single lepton flavor, or two, or in a skewed way. They induce lepton non-universality, which we contrast to current anomalies in $B$-decays. We find maximal effects in $R_{D}$ and $R_{D^*}$ at the level of $\\sim$10 percent and few percent, respectively, while leptoquark effects in $R_{K^{(*)}}$ can reach order few$\\times 10$ percent. Predictions for charm and kaon decays and $\\mu-e$ conversion are worked out.

  3. The distribution of fat in dried dairy particles determines flavor release and flavor stability.

    Science.gov (United States)

    Park, C W; Drake, M A

    2014-04-01

    Dried dairy ingredients are utilized in various food and beverage applications for their nutritional, functional, and sensory properties. Dried dairy ingredients include milk powders of varying fat content and heat treatment and buttermilk powder, along with both milk and whey proteins of varying protein contents. The flavor of these ingredients is the most important characteristic that determines consumer acceptance of the ingredient applications. Lipid oxidation is the main mechanism for off-flavor development in dried dairy ingredients. The effects of various unit operations on the flavor of dried dairy ingredients have been investigated. Recent research documented that increased surface free fat in spray dried WPC80 was associated with increased lipid oxidation and off-flavors. Surface free fat in spray-dried products is fat on the surface of the powder that is not emulsified. The most common emulsifiers present in dried dairy ingredients are proteins and phospholipids. Currently, only an association between surface free fat and lipid oxidation has been presented. The link between surface free fat in dried dairy ingredients and flavor and flavor stability has not been investigated. In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms.

  4. Flavor universal resonances and warped gravity

    Science.gov (United States)

    Agashe, Kaustubh; Du, Peizhi; Hong, Sungwoo; Sundrum, Raman

    2017-01-01

    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.

  5. Implications of Lorentz violation on Higgs-mediated lepton flavor violation

    CERN Document Server

    López-Osorio, M A; Toscano, J J

    2014-01-01

    The lepton flavor violating decay of the Higgs boson $H\\to l_Al_B$ is studied within two qualitatively different extensions of the Yukawa sector: one renormalizable and the other nonrenormalizable; both incorporating Lorentz violation in a model-independent fashion. These extensions are characterized by Yukawa-like matrices, the former by a constant Lorentz 2-tensor $Y^{AB}_{\\mu \

  6. Effects of magnetohydrodynamics matter density fluctuations on the solar neutrino resonant spin-flavor precession

    CERN Document Server

    Reggiani, N; Colonia, J H; De Holanda, P C

    1998-01-01

    Taking into account the stringent limits from helioseismology observations on possible matter density fluctuations described by magnetohydrodynamics theory, we find the corresponding time variations of solar neutrino survival probability due to the resonant spin-flavor precession phenomenon with amplitude of order O(10%). We discuss the physics potential of high statistics real time experiments, like as Superkamiokande, to observe the effects of such magnetohydrodynamics fluctuations on their data. We conclude that these observations could be thought as a test of the resonant spin-flavor precession solution to the solar neutrino anomaly.

  7. [The introduction of medical product's applications by using flavor and fragrance analyzer "FF-2020"].

    Science.gov (United States)

    Kita, Junichi

    2014-01-01

    The design concept of flavor and fragrance analyzer "FF-2020" was descried; at first how to recognize the quantification of odor, introducing traditional quantification of odor and how to compose the analyzer. At last two analysis of the medical goods were described. The most important thing to quantify the odor is to recognize the three faced of odor that is chemical component face, subjective feeling and objective feeling. For the electronic nose like a flavor and fragrance analyzer, objective feeling should be quantified by the analyzer. Then the original mode of analysis was made to realize the quantification of the objective feeling.

  8. Review of Minimal Flavor Constraints for Technicolor

    DEFF Research Database (Denmark)

    S. Fukano, Hidenori; Sannino, Francesco

    2010-01-01

    We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self-coupling and mas......We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self...

  9. Systematic model building with flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Plentinger, Florian

    2009-12-19

    The observation of neutrino masses and lepton mixing has highlighted the incompleteness of the Standard Model of particle physics. In conjunction with this discovery, new questions arise: why are the neutrino masses so small, which form has their mass hierarchy, why is the mixing in the quark and lepton sectors so different or what is the structure of the Higgs sector. In order to address these issues and to predict future experimental results, different approaches are considered. One particularly interesting possibility, are Grand Unified Theories such as SU(5) or SO(10). GUTs are vertical symmetries since they unify the SM particles into multiplets and usually predict new particles which can naturally explain the smallness of the neutrino masses via the seesaw mechanism. On the other hand, also horizontal symmetries, i.e., flavor symmetries, acting on the generation space of the SM particles, are promising. They can serve as an explanation for the quark and lepton mass hierarchies as well as for the different mixings in the quark and lepton sectors. In addition, flavor symmetries are significantly involved in the Higgs sector and predict certain forms of mass matrices. This high predictivity makes GUTs and flavor symmetries interesting for both, theorists and experimentalists. These extensions of the SM can be also combined with theories such as supersymmetry or extra dimensions. In addition, they usually have implications on the observed matter-antimatter asymmetry of the universe or can provide a dark matter candidate. In general, they also predict the lepton flavor violating rare decays {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma}, and {tau} {yields} e{gamma} which are strongly bounded by experiments but might be observed in the future. In this thesis, we combine all of these approaches, i.e., GUTs, the seesaw mechanism and flavor symmetries. Moreover, our request is to develop and perform a systematic model building approach with flavor symmetries and

  10. Flavor tagging with muons at SLAC

    Science.gov (United States)

    Prepost, R.

    1984-05-01

    Identification of muons in hadronic events from e+e- annihilation observed in the MAC detector at PEP at √s=29 GeV provides flavor tagging of heavy quark mesons. A sample enriched in events from bb production is obtained and the b quark fragmentation function is determined. The b quark is found to fragment predominantly with high values of z, with =0.8+/-0.1 and to have an overall semileptonic branching ratio to muons of (15.5+5.4-2.9)%. The sample also provides flavor tagged hadronic jets. Invariant mass and charged multiplicity distributions are presented.

  11. Neutrino masses and spontaneously broken flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Staudt, Christian

    2014-06-16

    We study the phenomenology of supersymmetric flavor models. We show how the predictions of models based on spontaneously broken non-Abelian discrete flavor symmetries are altered when we include so-called Kaehler corrections. Furthermore, we discuss anomaly-free discrete R symmetries which are compatible with SU(5) unification. We find a set of symmetries compatible with suppressed Dirac neutrino masses and a unique symmetry consistent with the Weinberg operator. We also study a pseudo-anomalous U(1){sub R} symmetry which explains the fermion mass hierarchies and, when amended with additional singlet fields, ameliorates the fine-tuning problem.

  12. Knotted strings and leptonic flavor structure

    CERN Document Server

    Kephart, Thomas W; Päs, Heinrich

    2011-01-01

    Tight knots and links arising in the infrared limit of string theories may provide an interesting alternative to flavor symmetries for explaining the observed flavor patterns in the leptonic sector. As an example we consider a type I seesaw model where the Majorana mass structure is based on the discrete length spectrum of tight knots and links. It is shown that such a model is able to provide an excellent fit to current neutrino data and that it predicts a normal neutrino mass hierarchy as well as a small mixing angle $\\theta_{13}$.

  13. A $L_\\mu - L_\\tau$ theory of Higgs flavor violation and $(g-2)_\\mu$

    CERN Document Server

    Altmannshofer, Wolfgang; Crivellin, Andreas

    2016-01-01

    Several experiments reported hints for the violation of lepton flavor or lepton flavor universality in processes involving muons. Most prominently, there is the hint for a non-zero rate of the flavor violating Higgs decay $h \\to \\tau\\mu$ at the LHC, as well as the hint for lepton flavor universality violation in rare $B$ meson decays at LHCb. In addition, also the long standing discrepancy in the anomalous magnetic moment of the muon motivates new physics connected to muons. A symmetry which violates lepton flavor universality, is $L_\\mu-L_\\tau$: the difference of muon-number and tau-number. We show that adding vector-like fermions to a $L_\\mu-L_\\tau$ theory generates naturally an effect in the anomalous magnetic moment of the muon and $h\\to\\tau\\mu$, while effects in other $\\tau \\to \\mu$ transitions are systematically suppressed by symmetry arguments. We find that if $L_\\mu-L_\\tau$ is gauged it is possible to also accommodate the discrepant $b\\to s\\mu\\mu$ data while predicting a $\\tau\\to3\\mu$ and a modified $...

  14. A $L_\\mu - L_\\tau$ Theory of Higgs Flavor Violation and $(g-2)_\\mu$

    Energy Technology Data Exchange (ETDEWEB)

    Altmannshofer, Wolfgang [Cincinnati U.; Carena, Marcela [Chicago U., KICP; Crivellin, Andreas [PSI, Villigen

    2016-04-27

    Several experiments reported hints for the violation of lepton flavor or lepton flavor universality in processes involving muons. Most prominently, there is the hint for a non-zero rate of the flavor violating Higgs decay $h \\to \\tau\\mu$ at the LHC, as well as the hint for lepton flavor universality violation in rare $B$ meson decays at LHCb. In addition, also the long standing discrepancy in the anomalous magnetic moment of the muon motivates new physics connected to muons. A symmetry which violates lepton flavor universality, is $L_\\mu-L_\\tau$: the difference of muon-number and tau-number. We show that adding vector-like fermions to a $L_\\mu-L_\\tau$ theory generates naturally an effect in the anomalous magnetic moment of the muon and $h\\to\\tau\\mu$, while effects in other $\\tau \\to \\mu$ transitions are systematically suppressed by symmetry arguments. We find that if $L_\\mu-L_\\tau$ is gauged it is possible to also accommodate the discrepant $b\\to s\\mu\\mu$ data while predicting a $\\tau\\to3\\mu$ and a modified $h\\to\\mu\\mu$ rate within reach of upcoming experiments.

  15. An fMRI study on the influence of sommeliers’ expertise on the integration of flavor

    Directory of Open Access Journals (Sweden)

    Lionel ePazart

    2014-10-01

    Full Text Available Flavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehended. The flavor of foodstuffs is also crucial in explaining some eating behaviors such as overconsumption. The blind taste test of wine is a good model for assessing the ability of people to convert mouth feelings into flavor. To determine the relative importance of memory and sensory capabilities, we present the results of an fMRI neuro-imaging study involving 10 experts and 10 matched control subjects using wine as a stimulus in a blind taste test, focusing primarily on the assessment of flavor integration.The results revealed activations in the brain areas involved in sensory integration, both in experts and control subjects (insula, frontal operculum, orbitofrontal cortex, amygdala. However, experts were mainly characterized by a more immediate and targeted sensory reaction to wine stimulation with an economic mechanism reducing effort than control subjects. Wine experts showed brainstem and left-hemispheric activations in the hippocampal and parahippocampal formations and the temporal pole, whereas control subjects showed activations in different associative cortices, predominantly in the right hemisphere. These results also confirm that wine experts work simultaneously on sensory quality assessment and on label recognition of wine.

  16. 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

  17. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.

    Science.gov (United States)

    Smith, S; Smith, T J; Drake, M A

    2016-05-01

    Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58%±0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than full-fat Cheddar over 48h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results

  18. Resurrection of large lepton number asymmetries from neutrino flavor oscillations

    CERN Document Server

    Barenboim, Gabriela; Park, Wan-Il

    2016-01-01

    We numerically solve the evolution equations of neutrino three-flavor density matrices, and show that, even if neutrino oscillations mix neutrino flavors, large lepton number asymmetries are still allowed in certain limits by Big Bang Nucleosynthesis (BBN).

  19. Human flavor perception: Application of information integration theory

    Science.gov (United States)

    Marks, Lawrence E.; Elgart, Benjamin Z.; Burger, Kelly; Chakwin, Emily M.

    2008-01-01

    The perception of flavor arises from the combination of inputs from several sensory modalities, especially gustation (taste proper) and olfaction (the primary source of flavor qualities). Both the perception of intensity of suprathreshold flavorants and, notably, the detection of weak flavorants are consistent with a rule of additivity. Thus, the detectability, d′, of mixtures of the gustatory flavorant sucrose and the olfactory flavorant vanillin approximates the additive sum of detectabilities of the two components, within a model that assumes pooled noise in the flavor system that derives from both modalities. When gustatory and olfactory flavorants are presented in isolation, however, under conditions that encourage or permit selective attention to one modality or the other, it may be possible to filter out the noise associated with the unattended modality, and leading thereby to a rule of vector summation. PMID:19079746

  20. 21 CFR 172.230 - Microcapsules for flavoring substances.

    Science.gov (United States)

    2010-04-01

    ... limitations Succinylated gelatin—Not to exceed 15 percent by combined weight of the microcapsule and flavoring... percent by combined weight of the microcapsule and spice-flavoring substance. (b) The...

  1. New Physics in Astrophysical Neutrino Flavor (NuFact 2016)

    CERN Document Server

    Salvado, Jordi; Katori, Teppei

    2016-01-01

    Astrophysical neutrinos are powerful tools to study fundamental properties of particle physics. We perform a general new physics study on ultra high energy neutrino flavor content by introducing effective operators. We find that at the current limits on these operators, new physics terms cause maximal effects on the flavor content, however, the flavor content at Earth is confined to a region related to the initial flavor content.

  2. Flavor Tagging at Tevatron incl. calibration and control

    OpenAIRE

    2007-01-01

    This report summarizes the flavor tagging techniques developed at the CDF and D{\\O}experiments. Flavor tagging involves identification of the B meson flavor atproduction, 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^0 and B_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...

  3. 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…

  4. Radiative Corrections to the Sum Rule of Lepton Flavor Mixing

    CERN Document Server

    Zhang, Jue

    2016-01-01

    The simple correlation among three lepton flavor mixing angles $(\\theta^{}_{12}, \\theta^{}_{13}, \\theta^{}_{23})$ and the leptonic Dirac CP-violating phase $\\delta$ is conventionally called a sum rule of lepton flavor mixing, which may be derived from a class of neutrino mass models with flavor symmetries. In this paper, we consider the sum rule $\\theta^{}_{12} \\approx \\theta^{\

  5. Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

    Directory of Open Access Journals (Sweden)

    Edgar Chambers IV

    2013-04-01

    Full Text Available Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

  6. Stimulus collative properties and consumers’ flavor preferences

    DEFF Research Database (Denmark)

    Giacalone, Davide; Duerlund, Mette; Bøegh-Petersen, Jannie

    2014-01-01

    The present work investigated consumers’ hedonic response to flavor stimuli in light of Berlyne’s (1967) collative-motivational model of aesthetic preferences. According to this paradigm, sensory preferences are a function of a stimulus’ arousal potential, which is determined by its collative...

  7. Unified flavor symmetry from warped dimensions

    Directory of Open Access Journals (Sweden)

    Mariana Frank

    2015-03-01

    Full Text Available In a model of warped extra-dimensions with all matter fields in the bulk, we propose a scenario which explains all the masses and mixings of the SM fermions. In this scenario, the same flavor symmetric structure is imposed on all the fermions of the Standard Model (SM, including neutrinos. Due to the exponential sensitivity on bulk fermion masses, a small breaking of this symmetry can be greatly enhanced and produce seemingly un-symmetric hierarchical masses and small mixing angles among the charged fermion zero-modes (SM quarks and charged leptons, thus washing out visible effects of the symmetry. If the Dirac neutrinos are sufficiently localized towards the UV boundary, and the Higgs field leaking into the bulk, the neutrino mass hierarchy and flavor structure will still be largely dominated and reflect the fundamental flavor structure, whereas localization of the quark sector would reflect the effects of the flavor symmetry breaking sector. We explore these features in an example based on which a family permutation symmetry is imposed in both quark and lepton sectors.

  8. Rice aroma and flavor: a literature review.

    Science.gov (United States)

    Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and a...

  9. Flavors and Phases in Unparticle Physics

    CERN Document Server

    Chen, Chuan-Hung

    2008-01-01

    Inspired by the recent Georgi's unparticle proposal, we study the flavor structures of the standard model (SM) particles when they couple to unparticles. At a very high energy scale, we introduce $\\BZ$ charges for the SM particles, which are universal for each generation and allow $\\BZ$ fields to distinguish flavor generations. At the $\\Lambda_{\\UP}$ scale, $\\BZ$ operators and charges are matched onto unparticle operators and charges, respectively. In this scenario, we find that tree flavor changing neutral currents (FCNCs) can be induced by the rediagonalizations of the SM fermions. As an illustration, we employ the Fritzsch ansatz to the SM fermion mass matrices and we find that the FCNC effects could be simplified to be associated with the mass ratios denoted by $\\sqrt{m_{i}m_{j}/m^2_{3}}$, where $m_3$ is the mass of the heaviest particle in each type of fermion generations and $i, j$ are the flavor indices. In addition, we show that there is no new CP violating phase beside the unique one in the CKM matri...

  10. Physics of heavy flavor at CDF

    Energy Technology Data Exchange (ETDEWEB)

    Torre, Stefano; /Siena U. /INFN, Pisa

    2005-06-01

    Results on physics of heavy flavor at CDF are reported. Selected measurements of Branching Ratios and CP asymmetry in B{sup 0} and B{sub s}{sup 0}, lifetime difference of B{sub s}{sup 0} CP eigenstates and a precise measurement of the B{sub c} mass are presented.

  11. The flavor of the Composite Twin Higgs

    Science.gov (United States)

    Csáki, Csaba; Geller, Michael; Telem, Ofri; Weiler, Andreas

    2016-09-01

    The assumption of anarchic quark flavor puts serious stress on composite Higgs models: flavor bounds imply a tuning of a few per-mille (at best) in the Higgs potential. Composite twin Higgs (CTH) models significantly reduce this tension by opening up a new region of parameter space, obtained by raising the coupling among the composites close to the strong coupling limit g ∗ ˜ 4π, thereby raising the scale of composites to around 10 TeV. This does not lead to large tuning in the Higgs potential since the leading quantum corrections are canceled by the twin partners (rather than the composites). We survey the leading flavor bounds on the CTH, which correspond to tree-level Δ F = 2 four-Fermi operators from Kaluza-Klein (KK) Z exchange in the kaon system and 1-loop corrections from KK fermions to the electric dipole moment of the neutron. We provide a parametric estimate for these bounds and also perform a numeric scan of the parameter space using the complete calculation for both quantities. The results confirm our expectation that CTH models accommodate anarchic flavor significantly better than regular composite Higgs (CH) models. Our conclusions apply both to the identical and fraternal twin cases.

  12. Finite Theories and the SUSY Flavor Problem

    CERN Document Server

    Babu, K S; Kubo, J; Kobayashi, Tatsuo; Kubo, Jisuke

    2003-01-01

    We study a finite SU(5) grand unified model based on the non-Abelian discrete symmetry A_4. This model leads to the democratic structure of the mass matrices for the quarks and leptons. In the soft supersymmetry breaking sector, the scalar trilinear couplings are aligned and the soft scalar masses are degenerate, thus solving the SUSY flavor problem.

  13. Signatures of Top Flavored Dark Matter

    CERN Document Server

    Kilic, Can; Yu, Jiang-Hao

    2015-01-01

    We study the experimental signatures of top flavored dark matter (top FDM) in direct detection searches and at the LHC. We show that for a dark matter mass above 200 GeV, top FDM can be consistent with current bounds from direct detection experiments and relic abundance constraints. We also show that next generation direct detection experiments will be able to exclude the entire perturbative parameter region for top FDM. For regions of parameter space where the flavor partners of top FDM are not readily produced, the LHC signatures of top FDM are similar to those of other models previously studied in the literature. For the case when the flavor partners are produced at the LHC, we study their impact on a search based on transverse mass variables and find that they diminish the signal significance. However, when the DM flavor partners are split in mass by less than 120-130 GeV, the LHC phenomenology becomes very distinctive through the appearance of displaced vertices. We also propose a strategy by which all p...

  14. Experimental Overview of Open Heavy Flavor

    CERN Document Server

    Schweda, Kai

    2016-01-01

    These are the proceedings of the experimental overview of the production of open heavy flavor at the international conference Strangeness in Quark Matter 2016. Instead of a comprehensive overview, I focus on a few topics which the reader might find particularly interesting.

  15. Testing maximality in muon neutrino flavor mixing

    CERN Document Server

    Choubey, S; Choubey, Sandhya; Roy, Probir

    2003-01-01

    The small difference between the survival probabilities of muon neutrino and antineutrino beams, traveling through earth matter in a long baseline experiment such as MINOS, is shown to be an important measure of any possible deviation from maximality in the flavor mixing of those states.

  16. Search for Lepton Flavor Violation with ATLAS

    CERN Document Server

    Blocker, Craig; The ATLAS collaboration

    2016-01-01

    Searches for Lepton Flavor Violation (LFV) are performed with 8- and 13-TeV data from the ATLAS detector at the LHC. Processes considered include LFV decays of Standard model particles (Z and H), LFV decays of potential new particles (Z' and sneutrino), RPV SUSY, heavy Marjorana neutrinos, and Quantum Black Holes.

  17. Heavy flavored jet modification in CMS

    CERN Document Server

    Jung, Kurt

    2015-01-01

    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. In this talk, we present the heavy flavor jet spectra and measurements of the nuclear modification factors in both PbPb and pPb as a function of transverse momentum and pseudorapidity, using the high statistics pp, pPb and PbPb data taken in 2011 and 2013. Finally, we also will present a proposal for c-jet tagging methodology to be used for the upcoming hi...

  18. Recent heavy flavor results from STAR

    NARCIS (Netherlands)

    Mischke, A.

    2007-01-01

    We report on recent heavy flavor measurements from the STAR experiment at RHIC[1]. The measured charm cross section in heavy-ion collisions scales with the number of binary collisions, which is an indication for exclusive charm production in the initial state of the collision. The observed strong su

  19. Flavor compounds of popped amaranth seeds

    NARCIS (Netherlands)

    Gamel, T.H.; Linssen, J.P.H.

    2008-01-01

    Amaranth caudatus seeds were popped and studied for optimal popping conditions and flavor compounds. The optimum popping temperature for the seeds was 180C. At this temperature, the expansion volume, flake size and unpopped kernel proportion were 9.4¿11.3 cm3/g, 0.010¿0.012 cm/g and 10¿2%, respectiv

  20. New Mechanism of Flavor Symmetry Breaking from Supersymmetric Strong Dynamics

    CERN Document Server

    Carone, C D; Moroi, T; Carone, Christopher D.; Hall, Lawrence J.; Moroi, Takeo

    1997-01-01

    We present a class of supersymmetric models in which flavor symmetries are broken dynamically, by a set of composite flavon fields. The strong dynamics that is responsible for confinement in the flavor sector also drives flavor symmetry breaking vacuum expectation values, as a consequence of a quantum-deformed moduli space. Yukawa couplings result as a power series in the ratio of the confinement to Planck scale, and the fermion mass hierarchy depends on the differing number of preons in different flavor symmetry-breaking operators. We present viable non-Abelian and Abelian flavor models that incorporate this mechanism.

  1. Supercritical Fluid Extraction of Plant Flavors and Fragrances

    Directory of Open Access Journals (Sweden)

    Massimo E. Maffei

    2013-06-01

    Full Text Available Supercritical fluid extraction (SFE of plant material with solvents like CO2, propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.

  2. PENGEMBANGAN AROMA DAN CITA RASA BAKSO DENGAN MENGGUNAKAN FLAVOR [Development of Aroma and Taste of Meat Ball Using Flavor

    Directory of Open Access Journals (Sweden)

    Aulia 2

    2001-08-01

    Full Text Available Bakso is one of the most popular meat product in Indonesia. This research studied of effect of addition of falvor to the quality of meat ball. The analysis included physical characteristics (specific gravity, hardness, shear, elasticity and color organoleptic test. The results showed that : according to consumer preference, the most like flavour that added in the meat ball were the flavour of beef Q. 1.%, beef Q 1.5%, Beef WIN 1.5% and beef Fat WIN 1.0%. the use of flavor did not cause differences in physical characteristics like specific gravity, hardness, shear, alasticity and color a-value. The use flavour in creased the price of bakso between Rp 4.5,- to Rp 18,-. According to comparison test, meat ball with beef Q 1.5% has the best score compared with Bakso Lapang Tembak (BLT in aroma, and with Bakso Pedagang Keliling (BPK has the best score in aroma, test and texture.

  3. Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.

    Science.gov (United States)

    Chambers, Alan H; Pillet, Jeremy; Plotto, Anne; Bai, Jinhe; Whitaker, Vance M; Folta, Kevin M

    2014-04-17

    There is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing durable molecular markers to follow these genes in breeding populations. In this report, fruit from two cultivars, varying for presence-absence of volatile compounds, along with segregating progeny, were analyzed using GC/MS and RNAseq. Expression data were bulked in silico according to presence/absence of a given volatile compound, in this case γ-decalactone, a compound conferring a peach flavor note to fruits. Computationally sorting reads in segregating progeny based on γ-decalactone presence eliminated transcripts not directly relevant to the volatile, revealing transcripts possibly imparting quantitative contributions. One candidate encodes an omega-6 fatty acid desaturase, an enzyme known to participate in lactone production in fungi, noted here as FaFAD1. This candidate was induced by ripening, was detected in certain harvests, and correlated with γ-decalactone presence. The FaFAD1 gene is present in every genotype where γ-decalactone has been detected, and it was invariably missing in non-producers. A functional, PCR-based molecular marker was developed that cosegregates with the phenotype in F1 and BC1 populations, as well as in many other cultivars and wild Fragaria accessions. Genetic, genomic and analytical chemistry techniques were combined to identify FaFAD1, a gene likely controlling a key flavor volatile in strawberry. The same data may now be re-sorted based on presence/absence of any other volatile to identify other flavor-affecting candidates, leading to rapid generation of gene-specific markers.

  4. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.

    Science.gov (United States)

    Wei, Xiuli; Wang, Chunqing; Zhang, Chunhui; Li, Xia; Wang, Jinzhi; Li, Hai; Tang, Chunhong

    2017-02-01

    A combination of quantitative marinating and Maillard reaction was investigated by adding d-xylose, l-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were d-xylose (1-5‰), l-cysteine (1-5‰) and thiamine (1-3‰). Analysis of variance indicated that a second-order polynomial equation could predict the experimental data well (R(2)  = 0.94), and sensory evaluation scores were significantly affected by the added amount of d-xylose, l-cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d-xylose, 2.28‰ l-cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat-like flavor compounds such as 2-pentyl-furan, benzothiazole and 4-methyl-5-thiazoleethanol were identified by gas chromatographic-mass spectrometric analysis. Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat-like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. 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

  6. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.

    Science.gov (United States)

    Liaw, I W; Evan Miracle, R; Jervis, S M; Listiyani, M A D; Drake, M A

    2011-10-01

    The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FD(log3) > 8) in fresh Cheddar whey included diacetyl, 1-octen-3-one, 2-phenethanol, butyric acid, and (E)-2-nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)-2-nonenal, and 2-phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3-methyl butanal, (E)-2-nonenal, 2-phenethanol, and 1-octen-3-one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. Practical Application:  Cheddar and Mozzarella wheys are the primary sources of dried whey ingredients in the United States. An enhanced understanding of the flavor of these 2 raw product streams will enable manufacturers to identify methods to optimize quality.

  7. 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.

  8. Interpreting hints for lepton flavor universality violation

    Science.gov (United States)

    Altmannshofer, Wolfgang; Stangl, Peter; Straub, David M.

    2017-09-01

    We interpret the recent hints for lepton flavor universality violation in rare B meson decays. Based on a model-independent effective Hamiltonian approach, we determine regions of new physics parameter space that give a good description of the experimental data on RK and RK*, which is in tension with Standard Model predictions. We suggest further measurements that can help narrowing down viable new physics explanations. We stress that the measured values of RK and RK* are fully compatible with new physics explanations of other anomalies in rare B meson decays based on the b →s μ μ transition. If the hints for lepton flavor universality violation are the first signs of new physics, perturbative unitarity implies new phenomena below a scale of ˜100 TeV .

  9. QCD with Flavored Minimally Doubled Fermions

    CERN Document Server

    Weber, Johannes Heinrich

    2016-01-01

    I discuss minimally doubled fermions fermions as an ultra-local formulation on the lattice for sea quarks that realize a non-singlet chiral symmetry. I introduce a non-singlet mass term for Karsten-Wilczek fermions and identify the appropriate representation of the SU(2) flavor group at finite lattice spacing. I present an algebraic proof that the symmetry of the quark determinant under charge conjugation and reflections of the Euclidean axes is preserved for Karsten-Wilczek fermions as sea quarks. Finally, I discuss how the flavor components in meson correlation functions with Karsten-Wilczek fermions emerge naturally and I show how taste-breaking can be avoided without fine tuning.

  10. Lepton flavor violation with light vector bosons

    Directory of Open Access Journals (Sweden)

    Julian Heeck

    2016-07-01

    Full Text Available New sub-GeV vector bosons with couplings to muons but not electrons have been discussed in order to explain the muon's magnetic moment, the gap of high-energy neutrinos in IceCube or the proton radius puzzle. If such a light Z′ not only violates lepton universality but also lepton flavor, as expected for example from the recent hint for h→μτ at CMS, the two-body decay mode τ→μZ′ opens up and for MZ′<2mμ gives better constraints than τ→3μ already with 20-year-old ARGUS limits. We discuss the general prospects and motivation of light vector bosons with lepton-flavor-violating couplings.

  11. Electroweak baryogenesis with lepton flavor violation

    Science.gov (United States)

    Chiang, Cheng-Wei; Fuyuto, Kaori; Senaha, Eibun

    2016-11-01

    We investigate the feasibility of electroweak baryogenesis in a two-Higgs doublet model with lepton flavor violation. By scrutinizing the heavy Higgs boson mass spectrum, regions satisfying both strong first-order electroweak phase transition and the muon g - 2 anomaly are identified. We also estimate the baryon number density by exploiting extra Yukawa couplings in the μ-τ sector. It is found that a CP-violating source term can be enhanced by the μ-τ flavor-violating coupling together with the extra τ coupling. With O (1) Yukawa couplings and CP-violating phases, the observed baryon number density is marginally produced under a generous assumption for the bubble wall profile.

  12. Yukawa alignment from natural flavor conservation

    CERN Document Server

    Cree, Graham

    2011-01-01

    We study the charged Higgs couplings to fermions in the "democratic" three-Higgs-doublet model, in which one doublet couples to down-type quarks, one to up-type quarks, and one to charged leptons. Flavor-changing neutral Higgs couplings are absent because the Glashow-Weinberg-Paschos condition for natural flavor conservation is in effect. We show that this model reproduces the coupling structure of the charged Higgs boson in the recently-proposed Yukawa-aligned two-Higgs-doublet model, with two subtle constraints that arise from the unitarity of the charged Higgs mixing matrix. Adding a fourth Higgs doublet with no couplings to fermions eliminates these constraints.

  13. The QCD spectrum with three quark flavors

    CERN Document Server

    Bernard, C; DeGrand, T A; Datta, S; DeTar, C E; Gottlieb, S; Heller, U M; Orginos, K; Sugar, R; Toussaint, D; Bernard, Claude; Burch, Tom; Grand, Thomas A. De; Datta, Saumen; Tar, Carleton De; Gottlieb, Steven; Heller, Urs M.; Orginos, Kostas; Sugar, Robert; Toussaint, Doug

    2001-01-01

    We present results from a lattice hadron spectrum calculation using three flavors of dynamical quarks - two light and one strange, and quenched simulations for comparison. These simulations were done using a one-loop Symanzik improved gauge action and an improved Kogut-Susskind quark action. The lattice spacings, and hence also the physical volumes, were tuned to be the same in all the runs to better expose differences due to flavor number. Lattice spacings were tuned using the static quark potential, so as a byproduct we obtain updated results for the effect of sea quarks on the static quark potential. We find indications that the full QCD meson spectrum is in better agreement with experiment than the quenched spectrum. For the 0++ (a0) meson we see a coupling to two pseudoscalar mesons, or a meson decay on the lattice.

  14. Lepton Flavor Violation in B Decays?

    CERN Document Server

    Glashow, Sheldon L.; Lane, Kenneth

    2015-01-01

    The LHCb Collaboration's measurement of R_K = B(B+ -> K+ mu+ mu-)/B(B+ -> K+ e+e-) lies 2.6 sigma below the Standard Model prediction. Several groups suggest this deficit to result from new lepton non-universal interactions of muons. But non-universal leptonic interactions imply lepton flavor violation in B decays at rates much larger than are expected in the Standard Model. A simple model shows that these rates could lie just below current limits. An interesting consequence of our model, that B(B_s -> mu+ mu-)_{exp}/B(B_s -> mu+ mu-)_{SM} = R_K = 0.75, is compatible with recent measurements of these rates. We stress the importance of searches for lepton flavor violations, especially for B -> K mu e, K mu tau and B_s -> mu e, mu tau.

  15. Electroweak Baryogenesis with Lepton Flavor Violation

    CERN Document Server

    Chiang, Cheng-Wei; Senaha, Eibun

    2016-01-01

    We investigate feasibility of electroweak baryogenesis with lepton flavor violation in a two-Higgs doublet model. By scrutinizing heavy Higgs boson mass spectra, regions satisfying both strong first-order electroweak phase transition and the muon $g-2$ anomaly are identified. We also estimate the baryon number density by exploiting extra Yukawa couplings in the $\\mu$-$\\tau$ sector. It is found that a CP-violating source term can be enhanced by the $\\mu$-$\\tau$ flavor-violating coupling together with the extra $\\tau$ coupling. With $\\mathcal{O}(1)$ Yukawa couplings and CP-violating phases, the observed baryon number density is marginally produced under a generous assumption on a bubble wall profile.

  16. Lepton flavor violation with light vector bosons

    CERN Document Server

    Heeck, Julian

    2016-01-01

    New sub-GeV vector bosons with couplings to muons but not electrons have been discussed in order to explain the muon's magnetic moment, the gap of high-energy neutrinos in IceCube or the proton radius puzzle. If such a light Z' not only violates lepton universality but also lepton flavor, as expected for example from the recent hint for $h\\to\\mu\\tau$ at CMS, the two-body decay mode $\\tau \\to \\mu Z'$ opens up and for $M_{Z'} < 2 m_\\mu$ gives better constraints than $\\tau\\to 3\\mu$ already with 20-year-old ARGUS limits. We discuss the general prospects and motivation of light vector bosons with lepton-flavor-violating couplings.

  17. Light-flavor squark reconstruction at CLIC

    CERN Document Server

    AUTHOR|(SzGeCERN)548062; Weuste, Lars

    2015-01-01

    We present a simulation study of the prospects for the mass measurement of TeV-scale light- flavored right-handed squark at a 3 TeV e+e collider based on CLIC technology. The analysis is based on full GEANT4 simulations of the CLIC_ILD detector concept, including Standard Model physics backgrounds and beam-induced hadronic backgrounds from two- photon processes. The analysis serves as a generic benchmark for the reconstruction of highly energetic jets in events with substantial missing energy. Several jet finding algorithms were evaluated, with the longitudinally invariant kt algorithm showing a high degree of robustness towards beam-induced background while preserving the features typically found in algorithms developed for e+e- collisions. The presented study of the reconstruction of light-flavored squarks shows that for TeV-scale squark masses, sub-percent accuracy on the mass measurement can be achieved at CLIC.

  18. Gapless color-flavor-locked quark matter.

    Science.gov (United States)

    Alford, Mark; Kouvaris, Chris; Rajagopal, Krishna

    2004-06-04

    In neutral cold quark matter that is so dense that the strange quark mass Ms is unimportant, all three quark flavors pair in a color-flavor locked (CFL) pattern, and all nine fermionic quasiparticles have a gap Delta (or 2Delta). We argue that, as the density decreases (or Ms increases), there is a quantum phase transition (at M(2s/mu approximately 2Delta) to a new "gapless CFL phase" in which only seven quasiparticles have a gap. There is still an unbroken U(1)(Q) gluon/photon, but, unlike CFL, gapless CFL is a Q conductor with gapless (charged) quasiquarks and a nonzero electron density at zero temperature, so its low energy effective theory and astrophysical properties are qualitatively new. At the transition, the dispersion relations of both gapless quasiparticles are quadratic, but for larger M2s/mu, one becomes conventionally linear while the other remains quadratic, up to tiny corrections.

  19. Neutrino flavor evolution in neutron star mergers

    Science.gov (United States)

    Tian, James Y.; Patwardhan, Amol V.; Fuller, George M.

    2017-08-01

    We examine the flavor evolution of neutrinos emitted from the disklike remnant (hereafter called "neutrino disk") of a binary neutron star (BNS) merger. We specifically follow the neutrinos emitted from the center of the disk, along the polar axis perpendicular to the equatorial plane. We carried out two-flavor simulations using a variety of different possible initial neutrino luminosities and energy spectra and, for comparison, three-flavor simulations in specific cases. In all simulations, the normal neutrino mass hierarchy was used. The flavor evolution was found to be highly dependent on the initial neutrino luminosities and energy spectra; in particular, we found two broad classes of results depending on the sign of the initial net electron neutrino lepton number (i.e., the number of neutrinos minus the number of antineutrinos). In the antineutrino-dominated case, we found that the matter-neutrino resonance effect dominates, consistent with previous results, whereas in the neutrino-dominated case, a bipolar spectral swap develops. The neutrino-dominated conditions required for this latter result have been realized, e.g., in a BNS merger simulation that employs the "DD2" equation of state for neutron star matter [Phys. Rev. D 93, 044019 (2016), 10.1103/PhysRevD.93.044019]. For this case, in addition to the swap at low energies, a collective Mikheyev-Smirnov-Wolfenstein mechanism generates a high-energy electron neutrino tail. The enhanced population of high-energy electron neutrinos in this scenario could have implications for the prospects of r -process nucleosynthesis in the material ejected outside the plane of the neutrino disk.

  20. Dynamical Flavor Origin of ZN Symmetries

    OpenAIRE

    Aristizabal Sierra, Diego; Vicente, Avelino; Fong, Sheng; Dhen, Mikael

    2015-01-01

    Discrete Abelian symmetries (ZN) are a common “artifact” of beyond the standard model physics models. They provide different avenues for constructing consistent scenarios for lepton and quark mixing patterns, radiative neutrino mass generation as well as dark matter stabilization. We argue that these symmetries can arise from the spontaneous breaking of the Abelian U(1) factors contained in the global flavor symmetry transformations of the gauge-invariant kinetic Lagrangian. This will be the ...

  1. New signatures of flavor violating Higgs couplings

    Energy Technology Data Exchange (ETDEWEB)

    Buschmann, Malte; Kopp, Joachim; Liu, Jia; Wang, Xiao-Ping [PRISMA Cluster of Excellence and Mainz Institute for Theoretical Physics,Johannes Gutenberg University, 55099 Mainz (Germany)

    2016-06-24

    We explore several novel LHC signatures arising from quark or lepton flavor violating couplings in the Higgs sector, and we constrain such couplings using LHC data. Since the largest signals are possible in channels involving top quarks or tau leptons, we consider in particular the following flavor violating processes: (1) pp→thh (top plus di-Higgs final state) arising from a dimension six coupling of up-type quarks to three insertions of the Higgs field. We develop a search strategy for this final state and demonstrate that detection is possible at the high luminosity LHC if flavor violating top-up-Higgs couplings are not too far below the current limit. (2) pp→tH{sup 0}, where H{sup 0} is the heavy neutral CP-even Higgs boson in a two Higgs doublet model (2HDM). We consider the decay channels H{sup 0}→tu,WW,ZZ,hh and use existing LHC data to constrain the first three of them. For the fourth, we adapt our search for the thh final state, and we demonstrate that in large regions of the parameter space, it is superior to other searches, including searches for flavor violating top quark decays (t→hq). (3) H{sup 0}→τμ, again in the context of a 2HDM. This channel is particularly well motivated by the recent CMS excess in h→τμ, and we use the data from this search to constrain the properties of H{sup 0}.

  2. Heavy flavor, QCD and soft physics

    CERN Document Server

    Viegas Guerreiro Leonardo, Nuno Teotonio

    2016-01-01

    Recent measurements in QCD, soft physics, and heavy flavor made with the CMS detector at the LHC are presented. A selection of first results at the new frontier collision energy of 13 TeV at LHC Run2 is shown. The collision environment is characterized by studying charged particle distributions and correlations. Inclusive jet, exclusive dimuon and b-hadron production cross-section measurements are reported.

  3. Comments on Charged Lepton Flavor Violation

    Energy Technology Data Exchange (ETDEWEB)

    Bryman, Douglas

    2014-03-01

    Charged lepton flavor violation has been of interest since the muon (and subsequently, the tau lepton) was identified as a heavy version of the electron. CLFV continues to be pursued vigorously with the hope that its observation would reveal new information relating to the generation puzzle or about physics beyond the Standard Model. Theories abound which incorporate hypothetical CLFV at potentially observable levels although the mass scales and couplings are unknown, and innovative experiments continue to push the boundaries of sensitivity.

  4. Rare Z decays and neutrino flavor universality

    Energy Technology Data Exchange (ETDEWEB)

    Durieux, Gauthier [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Cornell Univ. Ithaca, NY (United States). Lab. for Elementary Particle Physics; Univ. Catholique de Louvain, Louvain-la-Neuve (Belgium). Centre for Cosmology, Particle Physics and Phenomenology; Grossman, Yuval; Kuflik, Erik [Cornell Univ. Ithaca, NY (United States). Lab. for Elementary Particle Physics; Koenig, Matthias [Mainz Univ. (Germany). PRISMA Cluster of Excellence; Mainz Univ. (Germany). Mainz Inst. for Theoretical Physics; Ray, Shamayita [Cornell Univ. Ithaca, NY (United States). Lab. for Elementary Particle Physics; Calcutta Univ. (India). Dept. of Physics

    2015-12-15

    We study rare four-body decays of the Z-boson involving at least one neutrino and one charged lepton. Large destructive interferences make these decays very sensitive to the Z couplings to neutrinos. As the identified charged leptons can determine the neutrino flavors, these decays probe the universality of the Z couplings to neutrinos. The rare four-body processes could be accurately measured at future lepton colliders, leading to percent level precision.

  5. Boltzmann equations for neutrinos with flavor mixings

    OpenAIRE

    Yamada, Shoichi

    2000-01-01

    With a view of applications to the simulations of supernova explosion and proto neutron star cooling, we derive the Boltzmann equations for the neutrino transport with the flavor mixing based on the real time formalism of the nonequilibrium field theory and the gradient expansion of the Green function. The relativistic kinematics is properly taken into account. The advection terms are derived in the mean field approximation for the neutrino self-energy whiles the collision terms are obtained ...

  6. Flavor origin of R-parity

    OpenAIRE

    Morisi, S.; Peinado, E.; Vicente, Avelino(IFPA, Dep. AGO, Université de Liège, Bat B5, Sart-Tilman, 4000 , Liège 1, Belgium)

    2013-01-01

    Proton stability is guaranteed in the MSSM by assuming a discrete symmetry, R-parity. However, there are additional R-parity conserving higher dimensional operators which violate lepton and baryon numbers and induce fast proton decay. Here we study the possibility that all renormalizable, as well as the most dangerous non-renormalizable, R-parity violating operators are forbidden by a flavor symmetry, providing a common origin for fermion mixing and proton and dark matter stability. We propos...

  7. Rare Z Decays and Neutrino Flavor Universality

    CERN Document Server

    Durieux, Gauthier; König, Matthias; Kuflik, Eric; Ray, Shamayita

    2015-01-01

    We study rare four-body decays of the Z-boson involving at least one neutrino and one charged lepton. Large destructive interferences make these decays very sensitive to the Z couplings to neutrinos. As the identified charged leptons can determine the neutrino flavors, these decays probe the universality of the Z couplings to neutrinos. The rare four-body processes could be accurately measured at future lepton colliders, leading to percent level precision.

  8. Flavored bilinear R-parity violation

    CERN Document Server

    Bazzocchi, F; Peinado, E; Valle, J W F; Vicente, A

    2012-01-01

    Bilinear R-parity violation (BRPV) provides the simplest intrinsically supersymmetric neutrino mass generation scheme. While neutrino mixing parameters can be probed in high energy accelerators, they are unfortunately not predicted by the theory. Here we propose a model based on the discrete flavor symmetry $A_4$ with a single R-parity violating parameter, leading to maximal atmospheric mixing and a small but nonzero reactor angle, in agreement with experiment.

  9. 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.

  10. Overview of flavor physics results at Belle

    Directory of Open Access Journals (Sweden)

    Yusa Yosuke

    2015-01-01

    Full Text Available We will present recent topics of the flavor physics in decays of the heavy mesons at the Belle experiment. Most of the results are based on a full data set which corresponds to 772 million BB̄ pairs collected at the ϒ(4S resonance with the Belle detector at the KEKB asymmetric energy e+e− collider. We also discuss about prospects of the studies in the future B-factory experiment.

  11. AdS-Sliced Flavor Branes and Adding Flavor to the Janus Solution

    CERN Document Server

    Clark, Adam B; Newman, George M; Rommal, Andrea

    2014-01-01

    We implement D7 flavor branes in AdS-sliced coordinates on $AdS_5\\times S^5$ with the ansatz that the brane fluctuates only in the warped ($\\mu$) direction in this slicing, which is particularly appropriate for studying the Janus solution. The natural field theory dual in this slicing is $\\mathcal{N}=4$ super Yang-Mills on two copies of $AdS_4$. Branes extending from $\\mu=\\pm\\pi/2$ can end at different locations, giving rise to quarks with piecewise constant mass on each $AdS_4$ half-space, jumping discontinuously between them. A second class of flavor brane solutions exists in this coordinate system, dubbed "continuous" flavor branes, that extend across the entire range of $\\mu$. We propose that the correct dual interpretation of "disconnected" flavor brane in this ansatz is a quark hypermultiplet with constant mass on one of the AdS$_4$ half-spaces with totally reflecting boundary conditions at the boundary of AdS$_4$; whereas the dual interpretation of a continuous flavor brane has totally transparent boun...

  12. Collective excitations of massive flavor branes

    CERN Document Server

    Itsios, Georgios; Ramallo, Alfonso V

    2016-01-01

    We study the intersections of two sets of D-branes of different dimensionalities. This configuration is dual to a supersymmetric gauge theory with flavor hypermultiplets in the fundamental representation of the gauge group which live on the defect of the unflavored theory determined by the directions common to the two types of branes. One set of branes is dual to the color degrees of freedom, while the other set adds flavor to the system. We work in the quenched approximation, i.e., where the flavor branes are considered as probes, and focus specifically on the case in which the quarks are massive. We study the thermodynamics and the speeds of first and zero sound at zero temperature and non-vanishing chemical potential. We show that the system undergoes a quantum phase transition when the chemical potential approaches its minimal value and we obtain the corresponding non-relativistic critical exponents that characterize its critical behavior. In the case of (2+1)-dimensional intersections, we further study a...

  13. Collective excitations of massive flavor branes

    Science.gov (United States)

    Itsios, Georgios; Jokela, Niko; Ramallo, Alfonso V.

    2016-08-01

    We study the intersections of two sets of D-branes of different dimensionalities. This configuration is dual to a supersymmetric gauge theory with flavor hypermultiplets in the fundamental representation of the gauge group which live on the defect of the unflavored theory determined by the directions common to the two types of branes. One set of branes is dual to the color degrees of freedom, while the other set adds flavor to the system. We work in the quenched approximation, i.e., where the flavor branes are considered as probes, and focus specifically on the case in which the quarks are massive. We study the thermodynamics and the speeds of first and zero sound at zero temperature and non-vanishing chemical potential. We show that the system undergoes a quantum phase transition when the chemical potential approaches its minimal value and we obtain the corresponding non-relativistic critical exponents that characterize its critical behavior. In the case of (2 + 1)-dimensional intersections, we further study alternative quantization and the zero sound of the resulting anyonic fluid. We finally extend these results to non-zero temperature and magnetic field and compute the diffusion constant in the hydrodynamic regime. The numerical results we find match the predictions by the Einstein relation.

  14. The Flavor of the Composite Twin Higgs

    CERN Document Server

    Csaki, Csaba; Telem, Ofri; Weiler, Andreas

    2015-01-01

    The assumption of anarchic quark flavor puts serious stress on composite Higgs models: flavor bounds imply a tuning of a few per-mille (at best) in the Higgs potential. Composite twin Higgs (CTH) models significantly reduce this tension by opening up a new region of parameter space, obtained by raising the coupling among the composites close to the strong coupling limit $g_* \\sim 4\\pi$, thereby raising the scale of composites to around 10 TeV. This does not lead to large tuning in the Higgs potential since the leading quantum corrections are canceled by the twin partners (rather than the composites). We survey the leading flavor bounds on the CTH, which correspond to tree-level $\\Delta F=2$ four-Fermi operators from Kaluza-Klein (KK) Z exchange in the kaon system and 1-loop corrections from KK fermions to the electric dipole moment of the neutron. We provide a parametric estimate for these bounds and also perform a numeric scan of the parameter space using the complete calculation for both quantities. The res...

  15. Uncovering Mass Generation Through Higgs Flavor Violation

    CERN Document Server

    Altmannshofer, Wolfgang; Kagan, Alexander L; Silvestrini, Luca; Zupan, Jure

    2015-01-01

    If the flavor violating decay h --> tau mu is observed at the LHC, extra sources of electroweak symmetry breaking (EWSB) beyond the Higgs would be required in order to reconcile it with the bounds from tau --> mu gamma, barring fine-tuned cancellations. In fact, an h --> tau mu decay rate at a level indicated by the CMS measurement is easily realized if the muon and electron masses are due to a new source of EWSB, while the tau mass is due to the Higgs. We illustrate this with two examples: a two Higgs doublet model, and a model in which the Higgs is partially composite, with EWSB triggered by a technicolor sector. The 1st and 2nd generation quark masses and CKM mixing can also be assigned to the new EWSB source. Large deviations in the flavor diagonal lepton and quark Higgs Yukawa couplings are generic. If m_mu is due to a rank 1 mass matrix contribution, a novel Yukawa coupling sum rule holds, providing a precision test of our framework. Flavor violating quark and lepton (pseudo)scalar couplings combine to ...

  16. Experimental summary for heavy flavor production

    CERN Document Server

    Ma, Rongrong

    2016-01-01

    Measurements of heavy flavor production in heavy-ion collisions have played an important role in understanding the properties of the quark-gluon plasma created in such collision. Due to their large masses, heavy flavor quarks present unique sensitivity to the kinematics as well as the dynamics of the hot and dense medium. In this article, a selection of recent measurements on heavy flavor production in p+p, p+A and A+A collisions at both RHIC and LHC energies will be presented. The measurements in p+p collisions serve as benchmarks to fundamental theories, and as references to similar studies in A+A collisions where the hot medium effects are present. On the other hand, the measurements in p+A collisions can help to quantify the cold nuclear matter effects which are also in effect in A+A collisions and thus need to be taken into account when interpreting the measurements in heavy-ion collisions. The experimental results from A+A collisions are discussed and compared to theoretical calculations, which can shed...

  17. Flavor Mixing Democracy and Minimal CP Violation

    CERN Document Server

    Gerard, Jean-Marc

    2012-01-01

    We point out that there is a unique parametrization of quark flavor mixing in which every angle is close to the Cabibbo angle \\theta_C \\simeq 13^\\circ with the CP-violating phase \\phi_q around 1^\\circ, implying that they might all be related to the strong hierarchy among quark masses. Applying the same parametrization to lepton flavor mixing, we find that all three mixing angles are comparably large (around \\pi/4) and the Dirac CP-violating phase \\phi_l is also minimal as compared with its values in the other eight possible parametrizations. In this spirit, we propose a simple neutrino mixing ansatz which is equivalent to the tri-bimaximal flavor mixing pattern in the \\phi_l \\to 0 limit and predicts \\sin\\theta_13 = 1/\\sqrt{2} \\sin (\\phi_l/2) for reactor antineutrino oscillations. Hence the Jarlskog invariant of leptonic CP violation J_l = (\\sin\\phi_l)/12 can reach a few percent if \\theta_13 lies in the range 7^\\circ \\leq \\theta_13 \\leq 10^\\circ.

  18. Flavor mixing democracy and minimal CP violation

    Science.gov (United States)

    Gerard, Jean-Marc; Xing, Zhi-zhong

    2012-06-01

    We point out that there is a unique parametrization of quark flavor mixing in which every angle is close to the Cabibbo angle θC≃13° with the CP-violating phase ϕq around 1°, implying that they might all be related to the strong hierarchy among quark masses. Applying the same parametrization to lepton flavor mixing, we find that all three mixing angles are comparably large (around π/4) and the Dirac CP-violating phase ϕl is also minimal as compared with its values in the other eight possible parametrizations. In this spirit, we propose a simple neutrino mixing ansatz which is equivalent to the tri-bimaximal flavor mixing pattern in the ϕl→0 limit and predicts sin θ13=1/√{2}sin(ϕl/2) for reactor antineutrino oscillations. Hence the Jarlskog invariant of leptonic CP violation Jl=(sin ϕl)/12 can reach a few percent if θ13 lies in the range 7°⩽θ13⩽10°.

  19. Flavored Universe dispatched via Axion and Neutrino

    CERN Document Server

    Ahn, Y H

    2016-01-01

    Motivated by the flavored Peccei-Quinn (PQ) symmetry for unifying flavor physics and string theory, we construct an explicit model by introducing an $U(1)$ symmetry as a fundamental one for rather recent but fast growing issues of astro-particle physics and cosmology, in a way that the $U(1)_X$-$[gravity]^2$ anomaly-free condition with the standard model (SM) flavor structure demands additional sterile neutrinos as well as no axionic domain-wall problem, encompassing several main issues connected to each other: leptonic mixings and CP violation in neutrino oscillation, high-energy neutrinos, QCD axion, axion cooling of stars, inflation, cosmological constant, leptogenesis, and dark matter (DM). The QCD axion decay constant, through its connection to the astrophysical constraints of stellar evolution and the SM fermion masses, is shown to be fixed at $F_A=1.30^{+0.66}_{-0.54}\\times10^{9}$ GeV (consequently, its mass $m_a=4.34^{+3.37}_{-1.49}$ meV and axion-photon coupling $|g_{a\\gamma\\gamma}|=1.30^{+1.01}_{-0....

  20. Heavy Flavored Jet Modification at CMS

    Science.gov (United States)

    Jung, Kurt

    2016-12-01

    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. 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. In these proceedings, we present the heavy flavor jet spectra and measurements of the nuclear modification factors of b jets in both PbPb and pPb as a function of transverse momentum and pseudorapidity, at √{sNN} = 2.76 and 5.02 TeV, respectively. In addition, we present the first ever measurement of charm-tagged jets in a heavy-ion environment, including cross-sections and comparisons to PYTHIA in both pPb and pp.

  1. New Signatures of Flavor Violating Higgs Couplings

    CERN Document Server

    Buschmann, Malte; Liu, Jia; Wang, Xiao-Ping

    2016-01-01

    We explore several novel LHC signatures arising from quark or lepton flavor violating couplings in the Higgs sector, and we constrain such couplings using LHC data. Since the largest signals are possible in channels involving top quarks or tau leptons, we consider in particular the following flavor violating processes: (1) $pp \\to thh$ (top plus di-Higgs final state) arising from a dimension six coupling of up-type quarks to three insertions of the Higgs field. We develop a search strategy for this final state and demonstrate that detection is possible at the high luminosity LHC if flavor violating top--up--Higgs couplings are not too far below the current limit. (2) $pp \\to tH^0$, where $H^0$ is the heavy neutral CP-even Higgs boson in a two Higgs doublet model (2HDM). We consider the decay channels $H^0 \\to tu, WW, ZZ, hh$ and use existing LHC data to constrain the first three of them. For the fourth, we adapt our search for the $thh$ final state, and we demonstrate that in large regions of the parameter sp...

  2. 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...

  3. Lepton Flavor Non-Universality in B-meson Decays from a U(2) Flavor Model

    CERN Document Server

    Falkowski, Adam; Ziegler, Robert

    2015-01-01

    We address the recent anomalies in semi-leptonic $B$-meson decays using a model of fermion masses based on the $U(2)$ flavor symmetry. The new contributions to $b \\to s \\ell \\ell$ transitions arise due to a tree-level exchange of a $Z^\\prime$ vector boson gauging a $U(1)$ subgroup of the flavor symmetry. They are controlled by a single parameter and are approximately aligned to the Standard Model prediction, with constructive interference in the $e$-channel and destructive interference in the $\\mu$-channel. The current experimental data on semi-leptonic $B$-meson decays can be very well reproduced without violating existing constraints from flavor violation in the quark and lepton sectors. Our model will be tested by new measurements of $b \\to s \\ell \\ell$ transitions and also by future electroweak precision tests, direct $Z^\\prime$ searches, and $\\mu$-$e$ conversion in nuclei.

  4. Flavor entanglement in neutrino oscillations in the wave packet description

    Science.gov (United States)

    Blasone, Massimo; Dell'Anno, Fabio; De Siena, Silvio; Illuminati, Fabrizio

    2015-10-01

    The wave packet approach to neutrino oscillations provides an enlightening description of quantum decoherence induced, during propagation, by localization effects. Within this approach, we show that a deeper insight into the dynamical aspects of particle mixing can be obtained if one investigates the behavior of quantum correlations associated to flavor oscillations. By identifying the neutrino three-flavor modes with (suitably defined) three-qubit modes, the exploitation of tools of quantum information theory for mixed states allows a detailed analysis of the dynamical behavior of flavor entanglement during free propagation. This provides further elements leading to a more complete understanding of the phenomenon of neutrino oscillations, and a basis for possible applicative implementations. The analysis is carried out by studying the distribution of the flavor entanglement; to this aim, we perform combined investigations of the behaviors of the two-flavor concurrence and of the logarithmic negativities associated with specific bipartitions of the three flavors.

  5. Flavor from the double tetrahedral group without supersymmetry

    CERN Document Server

    Carone, Christopher D; Vasquez, Savannah

    2016-01-01

    We consider a class of flavor models proposed by Aranda, Carone and Lebed, relaxing the assumption of supersymmetry and allowing the flavor scale to float anywhere between the weak and Planck scales. We perform global fits to the charged fermion masses and CKM angles, and consider the dependence of the results on the unknown mass scale of the flavor sector. We find that the typical Yukawa textures in these models provide a good description of the data over a wide range of flavor scales, with a preference for those that approach the lower bounds allowed by flavor-changing-neutral-current constraints. Nevertheless, the possibility that the flavor scale and Planck scale are identified remains viable. We present models that demonstrate how the assumed textures can arise most simply in a non-supersymmetric framework.

  6. Neutrino flavor ratios as diagnostic of solar WIMP annihilation

    CERN Document Server

    Lehnert, Ralf

    2007-01-01

    We consider the neutrino (and antineutrino) flavors arriving at Earth for neutrinos produced in the annihilation of weakly interacting massive particles (WIMPs) in the Sun's core. Solar-matter effects on the flavor propagation of the resulting $\\agt$ GeV neutrinos are studied analytically within a density-matrix formalism. Matter effects, including mass-state level-crossings, influence the flavor fluxes considerably. The exposition herein is somewhat pedagogical, in that it starts with adiabatic evolution of single flavors from the Sun's center, with $\\theta_{13}$ set to zero, and progresses to fully realistic processing of the flavor ratios expected in WIMP decay, from the Sun's core to the Earth. In the fully realistic calculation, non-adiabatic level-crossing is included, as are possible nonzero values for $\\theta_{13}$ and the CP-violating phase $\\delta$. Due to resonance enhancement in matter, nonzero values of $\\theta_{13}$ even smaller than a degree can noticeably affect flavor propagation. Both normal...

  7. Flavor Tagging at the Tevatron, Including Calibration and Control

    Science.gov (United States)

    Moulik, T.; DØ Collaboration; CDF Collaboration

    2007-08-01

    This report summarizes the flavor tagging techniques developed at the CDF and DØ experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a b quark or an anti-quark. quark flavor content and hence the decay products do not identify the B flavor content at production. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B0 and Bs0 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 B0 mixing as a means to calibrate the taggers.

  8. Identifying flavor preference subgroups. Genetic basis and related eating behavior traits.

    Science.gov (United States)

    Törnwall, Outi; Silventoinen, Karri; Hiekkalinna, Tero; Perola, Markus; Tuorila, Hely; Kaprio, Jaakko

    2014-04-01

    Subgroups based on flavor preferences were identified and their genetic and behavior related characteristics investigated using extensive data from 331 Finnish twins (21-25years, 146 men) including 47 monozygotic (MZ) and 93 dizygotic (DZ) pairs, and 51 twin individuals. The subgroup identification (hierarchical and K-means clustering) was based on liking responses to food names representing sour, umami, and spicy flavor qualities. Furthermore, sensory tests were conducted, a questionnaire on food likes completed, and various eating behavior related traits measured with validated scales. Sensory data included intensity ratings of PROP (6-n-propylthiouracil-impregnated filter paper), hedonic and intensity responses to sourness (orange juice with and without added citric acid, 0.42%), pungency (strawberry jelly with and without added capsaicin 0.00013%) and umami ('mouthfeel flavor' taste solution). Ratings of liking of 41 general food names were categorized into salty-and-fatty, sweet-and-fatty, fruits and vegetables and fish foods. Subgroup differences (complex samples procedure) and the genetics underlying the subgroups (structural equation modeling) were investigated. Of the resulting two groups (basic, n=140, adventurous n=152; non-grouped n=39), the adventurous expressed higher liking for sour and spicy foods, and had more tolerance for capsaicin burn in the sensory-hedonic test. The adventurous were also less food neophobic (25.9±9.1 vs. 32.5±10.6, respectively) and expressed higher liking for fruits and vegetables compared to the basic group. Genetic effects were shown to underlie the subgroups (heritability 72%, CI: 36-92%). Linkage analysis for 27 candidate gene regions revealed suggestively that being adventurous is linked to TAS1R1 and PKD1L3 genes. These results indicate that food neophobia and genetic differences may form a barrier through which individual flavor preferences are generated.

  9. Resource factor in production of quality and safe flavored food

    Directory of Open Access Journals (Sweden)

    Наталія Епінетівна Фролова

    2015-07-01

    Full Text Available Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.

  10. Probing flavor structure in unified theory with scalar spectroscopy

    CERN Document Server

    Inoue, K; Yoshioka, K; Inoue, Kenzo; Kojima, Kentaro; Yoshioka, Koichi

    2007-01-01

    The flavor structure in unified theory is probed with superparticle mass spectrum observed in future particle experiments. A key ingredient is the generation dependence of scalar mass non-degeneracy. The observed non-degeneracy in low-energy regime is shown to provide a direct imprint of flavor structure in high-energy fundamental theory. The implication from flavor-violating rare process is also discussed.

  11. Physics Opportunities at the Next Generation of Precision Flavor Physics

    CERN Document Server

    Ciuchini, Marco

    2011-01-01

    Starting with next-generation experiments, flavor physics fully enters the era of precision measurements. The focus shifts from testing the Standard Model to finding and characterizing new physics contributions. We review the opportunities offered by future flavor experiments, discussing the expected sensitivities of the most important measurements. We also present some examples of measurable deviations from the Standard Model in the flavor sector generated in a selection of new physics models, demonstrating the major contribution that precision flavor physics could give to the effort of going beyond the Standard Model.

  12. The role of lepton flavor symmetries in leptogenesis

    CERN Document Server

    Sierra, D Aristizabal

    2012-01-01

    The presence of flavor symmetries in the lepton sector may have several consequences for the generation of the baryon asymmetry of the Universe via leptogenesis. We review the mechanism in general type-I, type-II and type-III seesaw models. We then turn to the discussion of the cases when the asymmetry is generated in the context of seesaw models extended with flavor symmetries, before or after flavor symmetry breaking. Finally we explain how the interplay between type-I and type-II seesaws can (or not) lead to viable models for leptogenesis even when there is an exact mixing pattern enforced by the flavor symmetry.

  13. Flavor Tagging with Deep Neural Networks at Belle II

    CERN Document Server

    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.

  14. Flavor Tagging at the Tevatron, including calibration and control

    CERN Document Server

    Moulik, T

    2007-01-01

    This report summarizes the flavor tagging techniques developed at the CDF and D{\\O}experiments. Flavor tagging involves identification of the B meson flavor atproduction, 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^0 and B_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^0 mixing, as a means to calibrate the taggers.

  15. Flavor-changing Higgs decays in grand unification with minimal flavor violation

    Science.gov (United States)

    Baek, Seungwon; Tandean, Jusak

    2016-12-01

    We consider the flavor-changing decays of the Higgs boson in a grand unified theory framework which is based on the SU(5) gauge group and implements the principle of minimal flavor violation. This allows us to explore the possibility of connecting the tentative hint of the Higgs decay h→ μ τ recently reported in the CMS experiment to potential new physics in the quark sector. We look at different simple scenarios with minimal flavor violation in this context and how they are subject to various empirical restrictions. In one specific case, the relative strengths of the flavor-changing leptonic Higgs couplings are determined mainly by the known quark mixing parameters and masses, and a branching fraction B(h→ μ τ )˜ 1% is achievable without the couplings being incompatible with the relevant constraints. Upcoming data on the Higgs leptonic decays and searches for the μ → eγ decay with improved precision can offer further tests on this scenario.

  16. Flavor-Changing Higgs Decays in Grand Unification with Minimal Flavor Violation

    CERN Document Server

    Baek, Seungwon

    2016-01-01

    We consider the flavor-changing decays of the Higgs boson in a grand unified theory framework which is based on the SU(5) gauge group and implements the principle of minimal flavor violation. This allows us to explore the possibility of connecting the tentative hint of the Higgs decay $h\\to\\mu\\tau$ recently reported in the CMS experiment to potential new physics in the quark sector. We look at different simple scenarios with minimal flavor violation in this context and how they are subject to various empirical restrictions. In one specific case, the relative strengths of the flavor-changing leptonic Higgs couplings are determined by the known quark mixing parameters and masses alone, and a branching fraction ${\\cal B}(h\\to\\mu\\tau)\\sim1\\%$ is achievable without the couplings being incompatible with the relevant constraints. Upcoming data on the Higgs leptonic decays and searches for the $\\mu\\to e\\gamma$ decay with improved precision can offer further tests on this scenario.

  17. 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 BsBs 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 Bs flavor oscillations using data collected with the CDF detector. The data samples are formed of both fully and partially reconstructed B meson decays: Bs → Dsπ(ππ) and Bs → Dslv. 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 Δmd = 0.522 ± 0.017 ps-1. The search for Bs 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 Bs meson species. A study of the dilution systematic uncertainties is not reported. From its application as is to the Bs 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 Bs mixing beyond the

  18. Quark masses in two-flavor QCD

    CERN Document Server

    Creutz, Michael

    2011-01-01

    Considered as a function of the quark mases, two-flavor QCD depends on three parameters, including one that is CP violating. As the masses vary to unphysical values, regions of both first- and second-order phase transitions are expected. For non-degenerate quarks, non-perturbative effects leave individual quark mass ratios with a renormalization scheme dependence. This complicates matching lattice results with perturbative schemes and clarifies the tautology with attacking the strong CP problem via a vanishing up quark mass.

  19. The flow of heavy flavor in hydrodynamics

    CERN Document Server

    Song, Taesoo; Lee, Su Houng

    2011-01-01

    The flow of charm is calculated in 2+1 ideal hydrodynamics by introducing the charge of $c\\bar{c}$ pair assuming that the number of $c\\bar{c}$ pairs is conserved in relativistic heavy-ion collisions. It is found that the mean radial flow velocity of charm quarks is smaller than that of bulk matter by 10$\\sim$15 \\% and the measured $v_2$ of heavy-flavor electrons is reproduced up to $p_T^e=$ 1.5 GeV/c in Au+Au collision at RHIC. The same flow is applied to regenerated $J/\\psi$ and its $v_2$ is discussed.

  20. Heavy flavor physics with the CMS experiment

    Directory of Open Access Journals (Sweden)

    Chiochia Vincenzo

    2012-07-01

    Full Text Available Thanks to the excellent tracking and muon identification performance, combined with a flexible trigger system, the CMS experiment at the Large Hadron Collider is conducting a rich and competitive program of measurements in the field of heavy flavor physics. We review the status of b-quark production cross section measurements in inclusive and exclusive final states, the measurement of B hadron angular correlations, the search for rare Bs0 and B0 decays to dimuons, and the observation of the X(3872 resonance.

  1. Deconfining transition in two-flavor QCD

    CERN Document Server

    Carmona, J M; Del Debbio, L; Di Giacomo, Adriano; Lucini, B; Paffuti, G; Pica, C

    2003-01-01

    The order and the nature of the finite-temperature phase transition of QCD with two flavors of dynamical quarks is investigated. An analysis of the critical exponent of the specific heat is performed through finite-size and finite-mass scaling of various susceptibilities. Dual superconductivity of QCD vacuum is investigated using a disorder parameter, namely the v.e.v. of a monopole creation operator. Hybrid R simulations were run at lattice spatial sizes of $12^3$, $16^3$, $20^3$ and $32^3$ and temporal size $N_t=4$, with quark masses in the range $am_q = 0.3 - 0.01$.

  2. Discrete flavor symmetry and minimal seesaw mechanism

    CERN Document Server

    Nam, K H; Siyeon, Kim

    2011-01-01

    This work proposes a neutrino mass model that is derived using the minimal seesaw mechanism which contains only two right-handed neutrinos, under the non-abelian discrete flavor symmetry $\\mathbb{S}_4\\otimes\\mathbb{Z}_2$. Two standard model doublets, $L_\\mu$ and $L_\\tau$, are assigned simultaneously to a $\\mathbf{2}$ representation of $\\mathbb{S}_4$. When the scalar fields introduced in this model, addition to the Standard Model Higgs, and the leptons are coupled within the symmetry, the seesaw mechanism results in the tri-bi-maximal neutrino mixing. This study examined the possible deviations from TBM mixing related to the experimental data.

  3. B mixing and flavor tagging at CDF

    Energy Technology Data Exchange (ETDEWEB)

    Russ, James S.; /Carnegie Mellon U.

    2004-12-01

    The CDF Collaboration has made a preliminary measurement of B{sub d} mixing as a first step toward measuring mixing in the B{sub s} system. Flavor tagging using opposite-side jets and muons as well as same-side tagging schemes have been applied. Results agree well with precise results from the B-factories. They use these results to estimate CDF's B{sub s} mixing range using the present data set ({approx} 250 pb{sup -1}) and extrapolate to the potential from larger data sets in future running.

  4. Flavor origin of R-parity

    CERN Document Server

    Morisi, S; Vicente, A

    2013-01-01

    Proton stability is guaranteed in the MSSM by assuming a discrete symmetry, R-parity. However, there are additional R-parity conserving higher dimensional operators which violate lepton and baryon numbers and induce fast proton decay. Here we study the possibility that all renormalizable, as well as the most dangerous non-renormalizable, R-parity violating operators are forbidden by a flavor symmetry, providing a common origin for fermion mixing and proton and dark matter stability. We propose a specific model based on the Delta(27) discrete symmetry.

  5. Safety evaluation of an oak-flavored milk powder containing ellagitannins upon oral administration in the rat.

    Science.gov (United States)

    Azorín-Ortuño, María; Urbán, Cristina; Cerón, José J; Tecles, Fernando; Gil-Izquierdo, Angel; Pallarés, Francisco J; Tomás-Barberán, Francisco A; Espín, Juan Carlos

    2008-04-23

    Ellagitannins are phenolic compounds that occur in a number of dietary sources such as walnuts, raspberries, pomegranate, strawberries, and oak-aged wines. Ellagitannins have been acknowledged to have antioxidant and cancer chemopreventive activities. However, ellagitannins have also been considered to be "antinutrients" and have been reported to provoke adverse effects in animals. In this context, risk assessment studies are demanded to ensure that chemicals present in food do not compromise food safety. Oak-flavored milk can be obtained by thermal treatment of milk in the presence of oak shavings. The oak-flavored milk can be used to impart wood-like flavor to different recipes. The present study evaluated, under a subchronic approach, the safety of an oak-flavored milk powder containing ellagitannins in rats upon repeated oral administration for 96 days. The effect of 30% oak-flavored milk powder in the diet was evaluated. This amount involved a margin of safety equivalent to the daily intake of 134 yogurts by a 70 kg person for 96 days. Growth rate, food utility index, 9 hematological, and 13 serobiochemical parameters as well as the metabolism and tissue distribution of ellagitannins and derived metabolites were studied. Overall, no significant differences were found in oak-milk-fed rats in any blood parameter analyzed. No effect was found on growth rate and food utility index. Urolithin A was identified in feces of rats fed oak-flavored milk and the glucuronide derivative in urine. No metabolites were found in the liver, kidney, or uterus. Histopathological analysis of liver and kidney corroborated the absence of toxicity. Therefore, these results suggest that the intake of the oak-flavored milk powder assayed in this study is safe and does not involve potential hazard to human health.

  6. Rejection Thresholds in Solid Chocolate-Flavored Compound Coating

    Science.gov (United States)

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

    2012-01-01

    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 versus melters) on rejection thresholds were investigated. Stimuli included milk chocolate-flavored compound coating spiked with increasing amounts of sucrose octaacetate (SOA), a bitter GRAS additive. Paired preference tests (blank vs. 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 two 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. PMID:22924788

  7. Flavor Ratio of Astrophysical Neutrinos above 35 TeV in IceCube

    CERN Document Server

    Aartsen, M G; Adams, J; Aguilar, J A; Ahlers, M; Ahrens, M; Altmann, D; Anderson, T; Arguelles, C; Arlen, T C; Auffenberg, J; Bai, X; Barwick, S W; Baum, V; Bay, R; Beatty, J J; Tjus, J Becker; Becker, K -H; BenZvi, S; Berghaus, P; Berley, D; Bernardini, E; Bernhard, A; Besson, D Z; Binder, G; Bindig, D; Bissok, M; Blaufuss, E; Blumenthal, J; Boersma, D J; Bohm, C; Bos, F; Bose, D; Böser, S; Botner, O; Brayeur, L; Bretz, H -P; Brown, A M; Buzinsky, N; Casey, J; Casier, M; Cheung, E; Chirkin, D; Christov, A; Christy, B; Clark, K; Classen, L; Clevermann, F; Coenders, S; Cowen, D F; Silva, A H Cruz; Daughhetee, J; Davis, J C; Day, M; de André, J P A M; De Clercq, C; Dembinski, H; De Ridder, S; Desiati, P; de Vries, K D; de With, M; DeYoung, T; Díaz-Vélez, J C; Dumm, J P; Dunkman, M; Eagan, R; Eberhardt, B; Ehrhardt, T; Eichmann, B; Eisch, J; Euler, S; Evenson, P A; Fadiran, O; Fazely, A R; Fedynitch, A; Feintzeig, J; Felde, J; Filimonov, K; Finley, C; Fischer-Wasels, T; Flis, S; Frantzen, K; Fuchs, T; Gaisser, T K; Gaior, R; Gallagher, J; Gerhardt, L; Gier, D; Gladstone, L; Glüsenkamp, T; Goldschmidt, A; Golup, G; Gonzalez, J G; Goodman, J A; Góra, D; Grant, D; Gretskov, P; Groh, J C; Groß, A; Ha, C; Haack, C; Ismail, A Haj; Hallen, P; Hallgren, A; Halzen, F; Hanson, K; Hebecker, D; Heereman, D; Heinen, D; Helbing, K; Hellauer, R; Hellwig, D; Hickford, S; Hill, G C; Hoffman, K D; Hoffmann, R; Homeier, A; Hoshina, K; Huang, F; Huelsnitz, W; Hulth, P O; Hultqvist, K; Ishihara, A; Jacobi, E; Jacobsen, J; Japaridze, G S; Jero, K; Jurkovic, M; Kaminsky, B; Kappes, A; Karg, T; Karle, A; Kauer, M; Keivani, A; Kelley, J L; Kheirandish, A; Kiryluk, J; Kläs, J; Klein, S R; Köhne, J -H; Kohnen, G; Kolanoski, H; Koob, A; Köpke, L; Kopper, C; Kopper, S; Koskinen, D J; Kowalski, M; Kriesten, A; Krings, K; Kroll, G; Kroll, M; Kunnen, J; Kurahashi, N; Kuwabara, T; Labare, M; Lanfranchi, J L; Larsen, D T; Larson, M J; Lesiak-Bzdak, M; Leuermann, M; Lünemann, J; Madsen, J; Maggi, G; Maruyama, R; Mase, K; Matis, H S; Maunu, R; McNally, F; Meagher, K; Medici, M; Meli, A; Meures, T; Miarecki, S; Middell, E; Middlemas, E; Milke, N; Miller, J; Mohrmann, L; Montaruli, T; Morse, R; Nahnhauer, R; Naumann, U; Niederhausen, H; Nowicki, S C; Nygren, D R; Obertacke, A; Olivas, A; Omairat, A; O'Murchadha, A; Palczewski, T; Paul, L; Penek, Ö; Pepper, J A; Heros, C Pérez de los; Pfendner, C; Pieloth, D; Pinat, E; Posselt, J; Price, P B; Przybylski, G T; Pütz, J; Quinnan, M; Rädel, L; Rameez, M; Rawlins, K; Redl, P; Rees, I; Reimann, R; Relich, M; Resconi, E; Rhode, W; Richman, M; Riedel, B; Robertson, S; Rodrigues, J P; Rongen, M; Rott, C; Ruhe, T; Ruzybayev, B; Ryckbosch, D; Saba, S M; Sander, H -G; Sandroos, J; Santander, M; Sarkar, S; Schatto, K; Scheriau, F; Schmidt, T; Schmitz, M; Schoenen, S; Schöneberg, S; Schönwald, A; Schukraft, A; Schulte, L; Schulz, O; Seckel, D; Sestayo, Y; Seunarine, S; Shanidze, R; Smith, M W E; Soldin, D; Spiczak, G M; Spiering, C; Stamatikos, M; Stanev, T; Stanisha, N A; Stasik, A; Stezelberger, T; Stokstad, R G; Stößl, A; Strahler, E A; Ström, R; Strotjohann, N L; Sullivan, G W; Sutherland, M; Taavola, H; Taboada, I; Tamburro, A; Ter-Antonyan, S; Terliuk, A; Tešić, G; Tilav, S; Toale, P A; Tobin, M N; Tosi, D; Tselengidou, M; Unger, E; Usner, M; Vallecorsa, S; van Eijndhoven, N; Vandenbroucke, J; van Santen, J; Vanheule, S; Vehring, M; Voge, M; Vraeghe, M; Walck, C; Wallraff, M; Weaver, Ch; Wellons, M; Wendt, C; Westerhoff, S; Whelan, B J; Whitehorn, N; Wichary, C; Wiebe, K; Wiebusch, C H; Williams, D R; Wissing, H; Wolf, M; Wood, T R; Woschnagg, K; Xu, D L; Xu, X W; Xu, Y; Yanez, J P; Yodh, G; Yoshida, S; Zarzhitsky, P; Ziemann, J; Zoll, M

    2015-01-01

    A diffuse flux of astrophysical neutrinos above $100\\,\\mathrm{TeV}$ has been observed at the IceCube Neutrino Observatory. Here we extend this analysis to probe the astrophysical flux down to $35\\,\\mathrm{TeV}$ and analyze its flavor composition by classifying events as showers or tracks. Taking advantage of lower atmospheric backgrounds for shower-like events, we obtain a shower-biased sample containing 129 showers and 8 tracks collected in three years from 2010 to 2013. We demonstrate consistency with the $(f_e:f_{\\mu}:f_\\tau)_\\oplus\\approx(1:1:1)_\\oplus$ flavor ratio at Earth commonly expected from the averaged oscillations of neutrinos produced by pion decay in distant astrophysical sources. Limits are placed on non-standard flavor compositions that cannot be produced by averaged neutrino oscillations but could arise in exotic physics scenarios. A maximally track-like composition of $(0:1:0)_\\oplus$ is excluded at $3.3\\sigma$, and a purely shower-like composition of $(1:0:0)_\\oplus$ is excluded at $2.3\\si...

  8. Sample preparation for the analysis of flavors and off-flavors in foods.

    Science.gov (United States)

    Wilkes, J G; Conte, E D; Kim, Y; Holcomb, M; Sutherland, J B; Miller, D W

    2000-06-01

    Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromatographic analysis of flavors and off-flavors in foods usually requires that the samples first be processed to remove as many interfering compounds as possible. For analysis of foods by gas chromatography (GC), sample preparation may include mincing, homogenation, centrifugation, distillation, simple solvent extraction, supercritical fluid extraction, pressurized-fluid extraction, microwave-assisted extraction, Soxhlet extraction, or methylation. For high-performance liquid chromatography of amines in fish, cheese, sausage and olive oil or aldehydes in fruit juice, sample preparation may include solvent extraction and derivatization. Headspace GC analysis of orange juice, fish, dehydrated potatoes, and milk requires almost no sample preparation. Purge-and-trap GC analysis of dairy products, seafoods, and garlic may require heating, microwave-mediated distillation, purging the sample with inert gases and trapping the analytes with Tenax or C18, thermal desorption, cryofocusing, or elution with ethyl acetate. Solid-phase microextraction GC analysis of spices, milk and fish can involve microwave-mediated distillation, and usually requires adsorption on poly(dimethyl)siloxane or electrodeposition on fibers followed by thermal desorption. For short-path thermal desorption GC analysis of spices, herbs, coffee, peanuts, candy, mushrooms, beverages, olive oil, honey, and milk, samples are placed in a glass-lined stainless steel thermal desorption tube, which is purged with helium and then heated gradually to desorb the volatiles for analysis. Few of the methods that are available for analysis of food flavors and off-flavors can be described simultaneously as cheap, easy and good.

  9. Texture of semi-solids : sensory flavor-texture interactions for custard desserts

    NARCIS (Netherlands)

    Wijk, de R.A.; Rasing, F.; Wilkinson, C.L.

    2003-01-01

    Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceive

  10. Recent progress on the calculation of three-loop heavy flavor Wilson coefficients in deep-inelastic scattering

    Energy Technology Data Exchange (ETDEWEB)

    Ablinger, J.; Hasselhuhn, A.; Schneider, C. [Johannes Kepler Univ., Linz (Austria). Research Inst. for Symbolic Computation (RISC); Behring, A.; Bluemlein, J.; Freitas, A. de; Raab, C.; Round, M. [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Manteuffel, A. von [Mainz Univ. (Germany). PRISMA Cluster of Excellence; Wissbrock, F. [Johannes Kepler Univ., Linz (Austria). Research Inst. for Symbolic Computation (RISC); Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); IHES Institut des Hautes Etudes Scientifiques, Bures-sur-Yvette (France)

    2014-07-15

    We report on our latest results in the calculation of the three-loop heavy flavor contributions to the Wilson coefficients in deep-inelastic scattering in the asymptotic region Q{sup 2}>>m{sup 2}. We discuss the different methods used to compute the required operator matrix elements and the corresponding Feynman integrals. These methods very recently allowed us to obtain a series of new operator matrix elements and Wilson coefficients like the flavor non-singlet and pure singlet Wilson coefficients.

  11. Food Supplement Reduces Fat, Improves Flavor

    Science.gov (United States)

    2007-01-01

    Diversified Services Corporation, seeking to develop a new nutritional fat replacement and flavor enhancement product, took advantage of the NASA Glenn Garrett Morgan Commercialization Initiative (GMCI) for technology acquisition and development and introductions to potential customers and strategic partners. Having developed and commercialized the product, named Nurtigras, the company is now marketing it through its subsidiary, H.F. Food Technologies Inc. The Nutrigras fat substitute is available in liquid, gel, or dry form and can be easily customized to the specific needs of the food manufacturer. It is primarily intended for use as a partial replacement for animal fat in beef patties and other normally high-fat meat products, and can also be used in soups, sauces, bakery items, and desserts. In addition to the nutritional benefits, the fat replacement costs less than the food it replaces, and as such can help manufacturers reduce material costs. In precooked products, Nutrigras can increase moisture content and thereby increase product yield. The company has been able to repay the help provided by NASA by contributing to the Space Agency's astronaut diet-the Nutrigras fat substitute can be used as a flavor enhancer and shelf-life extender for food on the ISS.

  12. Flavor Gauge Models Below the Fermi Scale

    Energy Technology Data Exchange (ETDEWEB)

    Babu, K. S. [Oklahoma State U.; Friedland, A. [SLAC; Machado, P. A.N. [Madrid, IFT; Mocioiu, I. [Penn State U.

    2017-05-04

    The mass and weak interaction eigenstates for the quarks of the third generation are very well aligned, an empirical fact for which the Standard Model offers no explanation. We explore the possibility that this alignment is due to an additional gauge symmetry in the third generation. Specifically, we construct and analyze an explicit, renormalizable model with a gauge boson, $X$, corresponding to the $B-L$ symmetry of the third family. Having a relatively light (in the MeV to multi-GeV range), flavor-nonuniversal gauge boson results in a variety of constraints from different sources. By systematically analyzing 20 different constraints, we identify the most sensitive probes: kaon, $D^+$ and Upsilon decays, $D-\\bar{D}^0$ mixing, atomic parity violation, and neutrino scattering and oscillations. For the new gauge coupling $g_X$ in the range $(10^{-2} - 10^{-4})$ the model is shown to be consistent with the data. Possible ways of testing the model in $b$ physics, top and $Z$ decays, direct collider production and neutrino oscillation experiments, where one can observe nonstandard matter effects, are outlined. The choice of leptons to carry the new force is ambiguous, resulting in additional phenomenological implications, such as non-universality in semileptonic bottom decays. The proposed framework provides interesting connections between neutrino oscillations, flavor and collider physics.

  13. Scalar triplet flavored leptogenesis: a systematic approach

    CERN Document Server

    Sierra, D Aristizabal; Hambye, Thomas

    2014-01-01

    Type-II seesaw is a simple scenario in which Majorana neutrino masses are generated by the exchange of a heavy scalar electroweak triplet. When endowed with additional heavy fields, such as right-handed neutrinos or extra triplets, it also provides a compelling framework for baryogenesis via leptogenesis. We derive in this context the full network of Boltzmann equations for studying leptogenesis in the flavored regime. To this end we determine the relations which hold among the chemical potentials of the various particle species in the thermal bath. This takes into account the SM Yukawa interactions of both leptons and quarks as well as sphaleron processes which, depending on the temperature, may be classified as faster or slower than the Hubble rate. We find that when leptogenesis is enabled by the presence of an extra triplet, lepton flavor effects allow the production of the $B-L$ asymmetry through lepton number conserving CP asymmetries. This scenario becomes dominant as soon as the triplets couple more t...

  14. Lepton flavor violation in $\\tau$ decays

    CERN Document Server

    Chen, C H; Chen, Chuan-Hung; Geng, Chao-Qiang

    2006-01-01

    We study the lepton flavor violation (LFV) in tau decays in the framework of the supersymmetric seesaw mechanism with a large $\\tan\\beta$. By the mixture of sleptons induced at the unified scale, we examine the nonholomorphic terms from the couplings between the Higgs and leptons. We explicitly analyze two decay modes $\\tau\\to \\ell f_0(980)$ and $\\tau\\to \\ell K^{+} K^{-}$ produced by the scalar bosons, along with $\\tau\\to \\ell \\eta^{(\\prime)}$ governed by the pseudoscalar boson, to probe the lepton flavor violating effects. We find that the decay branching ratios of the two modes could be not only as large as the current upper limits $O(10^{-7})$, but also larger than those of $\\tau\\to \\ell \\eta^{(\\prime)}$. Furthermore, we discover that the decay branching ratios of $\\tau\\to \\ell \\mu^{+} \\mu^{-}$ are related to those of $\\tau\\to \\ell \\eta$ and $\\tau\\to \\ell f_0(980)$.

  15. A minimal model of neutrino flavor

    Science.gov (United States)

    Luhn, Christoph; Parattu, Krishna Mohan; Wingerter, Akın

    2012-12-01

    Models of neutrino mass which attempt to describe the observed lepton mixing pattern are typically based on discrete family symmetries with a non-Abelian and one or more Abelian factors. The latter so-called shaping symmetries are imposed in order to yield a realistic phenomenology by forbidding unwanted operators. Here we propose a supersymmetric model of neutrino flavor which is based on the group T 7 and does not require extra {Z} N or U(1) factors in the Yukawa sector, which makes it the smallest realistic family symmetry that has been considered so far. At leading order, the model predicts tribimaximal mixing which arises completely accidentally from a combination of the T 7 Clebsch-Gordan coefficients and suitable flavon alignments. Next-to-leading order (NLO) operators break the simple tribimaximal structure and render the model compatible with the recent results of the Daya Bay and Reno collaborations which have measured a reactor angle of around 9°. Problematic NLO deviations of the other two mixing angles can be controlled in an ultraviolet completion of the model. The vacuum alignment mechanism that we use necessitates the introduction of a hidden flavon sector that transforms under a {Z} 6 symmetry, thereby spoiling the minimality of our model whose flavor symmetry is then T 7 × {Z} 6.

  16. Dynamical flavor origin of ZN symmetries

    Science.gov (United States)

    Sierra, D. Aristizabal; Dhen, Mikaël; Fong, Chee Sheng; Vicente, Avelino

    2015-05-01

    Discrete Abelian symmetries (ZN ) are a common "artifact" of beyond the standard model physics models. They provide different avenues for constructing consistent scenarios for lepton and quark mixing patterns, radiative neutrino mass generation as well as dark matter stabilization. We argue that these symmetries can arise from the spontaneous breaking of the Abelian U (1 ) factors contained in the global flavor symmetry transformations of the gauge-invariant kinetic Lagrangian. This will be the case provided the ultraviolet completion responsible for the Yukawa structure involves scalar fields carrying nontrivial U (1 ) charges. Guided by minimality criteria, we demonstrate the viability of this approach with two examples: first, we derive the "scotogenic" model Lagrangian, and second, we construct a setup where the spontaneous symmetry-breaking pattern leads to a Z3 symmetry which enables dark matter stability as well as neutrino mass generation at the two-loop order. This generic approach can be used to derive many other models, with residual ZN or ZN1×⋯×ZNk symmetries, establishing an intriguing link between flavor symmetries, neutrino masses and dark matter.

  17. Flavor Universal Resonances and Warped Gravity

    CERN Document Server

    Agashe, Kaustubh; Hong, Sungwoo; Sundrum, Raman

    2016-01-01

    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 gravit...

  18. Flavor characteristics of seven grades of black tea produced in Turkey.

    Science.gov (United States)

    Alasalvar, Cesarettin; Topal, Bahar; Serpen, Arda; Bahar, Banu; Pelvan, Ebru; Gökmen, Vural

    2012-06-27

    Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were compared for their differences in descriptive sensory analysis (DSA), aroma-active compounds (volatile compounds), and taste-active compounds (sugar, organic acid, and free amino acid compositions). Ten flavor attributes such as 'after taste', 'astringency', 'bitter', 'caramel-like', 'floral/sweet', 'green/grassy', 'hay-like', 'malty', 'roasty', and 'seaweed' were identified. Intensities for a number of flavor attributes ('after taste', 'caramel-like', 'malty', and 'seaweed') were not significantly different (p > 0.05) among seven grades of black tea. A total of 57 compounds in seven grades of black tea (14 aldehydes, eight alcohols, eight ketones, two esters, four aromatic hydrocarbons, five aliphatic hydrocarbons, nine terpenes, two pyrazines, one furan, two acids, and two miscellaneous compounds) were tentatively identified. Of these, aldeyhdes comprised more than 50% to the total volatile compounds identified. In general, high-grade quality tea had more volatiles than low-grade quality tea. With respect to taste-active compounds, five sugars, six organic acids, and 18 free amino acids were positively identified in seven grades of black tea, of which fructose, tannic acid, and theanine predominated, respectively. Some variations (p black tea. The present study suggests that a certain flavor attributes correlate well with taste- and aroma-active compounds. High- and low-quality black teas should not be distinguished solely on the basis of their DSA and taste- and aroma-active compounds. The combination of taste-active compounds together with aroma-active compounds renders combination effects that provide the characteristic flavor of each grade of black tea.

  19. 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...

  20. Flavor violating leptonic decays of the Higgs boson

    CERN Document Server

    Fathy, Seham; Itani, Ahmad; Nath, Pran

    2016-01-01

    Recent data from the ATLAS and CMS detectors at the Large Hadron Collider at CERN give a hint of possible violation of flavor in the leptonic decays of the Higgs boson. In this work we analyze the flavor violating leptonic decays $H^0_1\\to l_i \\bar l_j$ ($i\

  1. Flavor structure in $SO(32)$ heterotic string theory

    CERN Document Server

    Abe, Hiroyuki; Otsuka, Hajime; Takano, Yasufumi; Tatsuishi, Takuya H

    2016-01-01

    We study the flavor structure in $SO(32)$ heterotic string theory on six-dimensional torus with magnetic fluxes. In particular, we focus on models with the flavor symmetries $SU(3)_f$ and $\\Delta(27)$. In both models, we can realize the realistic quark masses and mixing angles.

  2. Flavor Dependent Retention of Remote Food Preference Memory.

    Science.gov (United States)

    Singh, Aditya; Kumar, Suraj; Singh, Vikram Pal; Das, Asish; Balaji, J

    2017-01-01

    Social Transmission of Food Preference (STFP) is a single trial non-aversive learning task that is used for testing non-spatial memory. This task relies on an accurate estimate of a change in food preference of the animals following social demonstration of a novel flavor. Conventionally this is done by providing two flavors of powdered food and later estimating the amount of food consumed for each of these flavors in a defined period of time. This is achieved through a careful measurement of leftover food for each of these flavors. However, in mice, only a small (~1 g) amount of food is consumed making the weight estimates error prone and thereby limiting the sensitivity of the paradigm. Using multiplexed video tracking, we show that the pattern of consumption can be used as a reliable reporter of memory retention in this task. In our current study, we use this as a measure and show that the preference for the demonstrated flavor significantly increases following demonstration and the retention of this change in preference during remote testing is flavor specific. Further, we report a modified experimental design for performing STFP that allows testing of change in preference among two flavors simultaneously. Using this paradigm, we show that during remote testing for thyme and basil demonstrated flavors, only basil demonstrated mice retain the change in preference while thyme demonstrated mice do not.

  3. Flavorings Boost Toxicity of E-Cigarettes in Lab Study

    Science.gov (United States)

    ... news/fullstory_161111.html Flavorings Boost Toxicity of E-Cigarettes in Lab Study Increasing device's voltage, to get ... Sept. 22, 2016 (HealthDay News) -- Flavorings used in e-cigarettes can increase the toxicity of the vapor that ...

  4. Flavor structure in S O (32 ) heterotic string theory

    Science.gov (United States)

    Abe, Hiroyuki; Kobayashi, Tatsuo; Otsuka, Hajime; Takano, Yasufumi; Tatsuishi, Takuya H.

    2016-12-01

    We study the flavor structure in S O (32 ) heterotic string theory on six-dimensional tori with magnetic fluxes. Specifically, we focus on models with the flavor symmetries S U (3 )f and Δ (27 ). In both models, we can realize the realistic quark masses and mixing angles.

  5. The running coupling of QCD with four flavors

    Energy Technology Data Exchange (ETDEWEB)

    Tekin, Fatih; Wolff, Ulli [Berlin Univ. (Germany). Inst. fuer Physik; Sommer, Rainer [DESY, Zeuthen (Germany). NIC

    2010-06-15

    We have calculated the step scaling function and the running coupling of QCD in the Schroedinger functional scheme with four flavors of O(a) improved Wilson quarks. Comparisons of our non-perturbative results with 2-loop and 3-loop perturbation theory as well as with non-perturbative data for only two flavors are made. (orig.)

  6. A More Flavored Higgs boson in Supersymmetric models

    CERN Document Server

    Díaz-Cruz, J L

    2003-01-01

    A More flavored Higgs boson arises when the flavor structure encoded in SUSY extensions of the SM is transmited to the Higgs sector. The flavor-Higgs transmition mechanism can have a radiative or mixing origin, as it is illustrated with several examples, and can produce interesting Higgs signatures that can be probed at future high-energy colliders. Within the MSSM, the flavor mediation mechanism can be of radiative type, as it is realized though gaugino-slepton loops, which transmit the flavorstructture of the soft-breaking sector to the Higgs bosons. In particular we focus on evaluating the contributions from the general trilinear terms to the lepton flavor violating Higgs (LFV) vertices. On the other hand, as an example of flavor mediation through mixing, we discuss an E_6 inspired multi-Higgs model, with an abelian flavor symmetry, where LFV as well as lepton flavor conserving Higgs effects are found to arise, though in this case at tree-level. We find that Tevatron and LHC can provide information on the ...

  7. Proof of Concept of Kinematically Correct Neutrino Flavor Oscillations

    CERN Document Server

    Williams, J M

    2002-01-01

    Assuming neutrinos have a flavor-independent and small but nonzero rest mass, flavor oscillations can be demonstrated which fit the known data without violating any physical law. We require that the neutrino have observable substructure and an effective size, in at least one dimension, expanding after creation to exceed the range of the weak force. Thus, neutrinos are made truly analogous to kaons.

  8. Responses of the Autonomic Nervous System to Flavors

    NARCIS (Netherlands)

    Wijk, de René A.; Boesveldt, Sanne

    2016-01-01

    Multisensory flavor perception plays an important role in decision-making, for instance for food products. Autonomic nervous system (ANS) responses, such as heart rate and skin conductance responses, towards such flavor stimuli may provide insights into processes related to consumer acceptance th

  9. Saccharin Taste Conditions Flavor Preference in Weanling Rats.

    Science.gov (United States)

    Ueji, Kayoko; Minematsu, Yuji; Takeshita, Daisuke; Yamamoto, Takashi

    2016-02-01

    Innate and learned taste/flavor preferences to chemical stimuli in weanling rats are not fully understood. Our previous study showed that weanling rats could establish conditioned flavor preferences when low, but not high, concentrations of sucrose solutions were used as associative rewarding stimuli. Here, we examined whether 3-week-old rats could acquire flavor learning when the rewarding stimulus was saccharin, a non-nutritive artificial sweetener. In the acquisition session, they consumed water with a flavor (cherry or grape) and 0.1% sodium saccharin with another flavor (grape or cherry) for 15 min daily on alternative days over 6 consecutive days. The subsequent test session revealed significant preferences for the flavor previously associated with saccharin. However, they failed to retain the preference when retested in adulthood at the age of 20 weeks. These behavioral results were similar to those previously demonstrated when 2% sucrose was used as an associative sweetener. Although these 2 solutions were equally preferred, the taste quality may not be the same because the weanling rats showed neophobia to 0.1% saccharin and a larger chorda tympani response than 2% sucrose. The present study showed that a conditioned flavor preference was established to saccharin in weanling rats on the basis of flavor-taste association.

  10. The strong coupling regime of twelve flavors QCD

    NARCIS (Netherlands)

    Silva, Tiago Nunes da; Pallante, Elisabetta

    2012-01-01

    We summarize the results recently reported in Ref.[1] [A. Deuzeman, M.P. Lombardo, T. Nunes da Silva and E. Pallante,"The bulk transition of QCD with twelve flavors and the role of improvement"] for the SU(3) gauge theory with Nf=12 fundamental flavors, and we add some numerical evidence and theoret

  11. Flavor Dependent Retention of Remote Food Preference Memory

    Science.gov (United States)

    Singh, Aditya; Kumar, Suraj; Singh, Vikram Pal; Das, Asish; Balaji, J.

    2017-01-01

    Social Transmission of Food Preference (STFP) is a single trial non-aversive learning task that is used for testing non-spatial memory. This task relies on an accurate estimate of a change in food preference of the animals following social demonstration of a novel flavor. Conventionally this is done by providing two flavors of powdered food and later estimating the amount of food consumed for each of these flavors in a defined period of time. This is achieved through a careful measurement of leftover food for each of these flavors. However, in mice, only a small (~1 g) amount of food is consumed making the weight estimates error prone and thereby limiting the sensitivity of the paradigm. Using multiplexed video tracking, we show that the pattern of consumption can be used as a reliable reporter of memory retention in this task. In our current study, we use this as a measure and show that the preference for the demonstrated flavor significantly increases following demonstration and the retention of this change in preference during remote testing is flavor specific. Further, we report a modified experimental design for performing STFP that allows testing of change in preference among two flavors simultaneously. Using this paradigm, we show that during remote testing for thyme and basil demonstrated flavors, only basil demonstrated mice retain the change in preference while thyme demonstrated mice do not. PMID:28210216

  12. Working group report: Flavor physics and model building

    Indian Academy of Sciences (India)

    M K Parida; Nita Sinha; B Adhikary; B Allanach; A Alok; K S Babu; B Brahmachari; D Choudhury; E J Chun; P K Das; A Ghosal; D Hitlin; W S Hou; S Kumar; H N Li; E Ma; S K Majee; G Majumdar; B Mishra; G Mohanty; S Nandi; H Pas; M K Parida; S D Rindani; J P Saha; N Sahu; Y Sakai; S Sen; C Sharma; C D Sharma; S Shalgar; N N Singh; S Uma Sankar; N Sinha; R Sinha; F Simonetto; R Srikanth; R Vaidya

    2006-11-01

    This is the report of flavor physics and model building working group at WHEPP-9. While activities in flavor physics have been mainly focused on -physics, those in model building have been primarily devoted to neutrino physics. We present summary of working group discussions carried out during the workshop in the above fields, and also briefly review the progress made in some projects subsequently

  13. Flavor versus mass eigenstates in neutrino asymmetries: implications for cosmology

    Science.gov (United States)

    Barenboim, Gabriela; Kinney, William H.; Park, Wan-Il

    2017-09-01

    We show that, if they exist, lepton number asymmetries (L_α ) of neutrino flavors should be distinguished from the ones (L_i) of mass eigenstates, since Big Bang Nucleosynthesis (BBN) bounds on the flavor eigenstates cannot be directly applied to the mass eigenstates. Similarly, Cosmic Microwave Background (CMB) constraints on the mass eigenstates do not directly constrain flavor asymmetries. Due to the difference of mass and flavor eigenstates, the cosmological constraint on the asymmetries of neutrino flavors can be much stronger than the conventional expectation, but they are not uniquely determined unless at least the asymmetry of the heaviest neutrino is well constrained. The cosmological constraint on L_i for a specific case is presented as an illustration.

  14. Flavor versus mass eigenstates in neutrino asymmetries: implications for cosmology

    CERN Document Server

    Barenboim, Gabriela; Park, Wan-Il

    2016-01-01

    We show that, if they exist, lepton number asymmetries ($L_\\alpha$) of neutrino flavors should be distinguished from the ones ($L_i$) of mass eigenstates, since Big Bang Nucleosynthesis (BBN) bounds on the flavor eigenstates cannot be directly applied to the mass eigenstates. Similarly, Cosmic Microwave Background (CMB) constraints on mass eigenstates do not directly constrain flavor asymmetries. Due to the difference of mass and flavor eigenstates, the cosmological constraint on the asymmetries of neutrino flavors can be much stronger than conventional expectation, but not uniquely determined unless at least the asymmetry of the heaviest neutrino is well constrained. Cosmological constraint on $L_i$ for a specific case is presented as an illustration.

  15. Test of Lorentz Violation with Astrophysical Neutrino Flavor

    CERN Document Server

    Katori, Teppei; Salvado, Jordi

    2016-01-01

    The high-energy astrophysical neutrinos recently discovered by IceCube opened a new way to test Lorentz and CPT violation through the astrophysical neutrino mixing properties. The flavor ratio of astrophysical neutrinos is a very powerful tool to investigate tiny effects caused by Lorentz and CPT violation. There are 3 main findings; (1) current limits on Lorentz and CPT violation in neutrino sector are not tight and they allow for any flavor ratios, (2) however, the observable flavor ratio on the Earth is tied with the flavor ratio at production, this means we can test both the presence of new physics and the astrophysical neutrino production mechanism simultaneously, and (3) the astrophysical neutrino flavor ratio is one of the most stringent tests of Lorentz and CPT violation.

  16. Entanglement Entropy of the Klebanov-Strassler with dynamical flavors

    CERN Document Server

    Georgiou, George

    2015-01-01

    We present a detailed study of the Entanglement Entropy for the confining Klebanov-Strassler background coupled to a large number of dynamical flavors in the Veneziano limit. As we vary the number of the massless flavors the behavior of the entropy strongly depends on the way we fix the integration constant of the warp factor, that is related to the glueball scale. In the case of massive flavors, the mass of the flavor branes introduces another scale in the background and the entropy undergoes two first order phase transitions. The competition between the glueball and the quark scales will lead to a critical point where one of the phase transitions degenerates to a second order one. We have calculated the critical exponents and have found that they are independent of the number of flavors and different from the mean filed theory expectations.

  17. The breaking of flavor democracy in the quark sector

    Science.gov (United States)

    Fritzsch, Harald; Xing, Zhi-Zhong; Zhang, Di

    2017-09-01

    The democracy of quark flavors is a well-motivated flavor symmetry, but it must be properly broken in order to explain the observed quark mass spectrum and flavor mixing pattern. We reconstruct the texture of flavor democracy breaking and evaluate its strength in a novel way, by assuming a parallelism between the Q=+2/3 and Q=‑1/3 quark sectors and using a nontrivial parametrization of the flavor mixing matrix. Some phenomenological implications of such democratic quark mass matrices, including their variations in the hierarchy basis and their evolution from the electroweak scale to a super-high energy scale, are also discussed. Supported by National Natural Science Foundation of China (11375207) and National Basic Research Program of China (2013CB834300)

  18. Motivational control of latent inhibition in flavor preference conditioning.

    Science.gov (United States)

    Garcia-Burgos, David; González, Felisa; Hall, Geoffrey

    2013-09-01

    In three experiments, rats given pairings of a neutral flavor with sucrose showed a preference for that flavor when subsequently allowed to choose between it and water. Preexposure to the flavor produced a latent inhibition effect (reduced the size of the preference) when the rats were hungry during the test (Experiments 1 and 2). Rats that were not hungry during the test failed to show latent inhibition (Experiments 1-3). Experiment 3 confirmed that sucrose-flavor pairings were capable of producing a preference even in nonhungry rats. It is argued that the preference shown by rats that are hungry on test depends on a flavor-nutrient association, a form of learning that is susceptible to latent inhibition in the same way as standard conditioning procedures are. The failure to obtain latent inhibition in nonhungry rats suggests that the preference obtained in these conditions depends on a different form of learning that is less susceptible to the effects of stimulus exposure.

  19. Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than by release

    NARCIS (Netherlands)

    Weel, K.G.C.; Boelrijk, A.E.M.; Alting, A.C.; Mil, van P.J.J.M.; Burger, J.J.; Gruppen, H.; Voragen, A.G.J.; Smit, G.

    2002-01-01

    Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating.

  20. 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.

  1. Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than by release

    NARCIS (Netherlands)

    Weel, K.G.C.; Boelrijk, A.E.M.; Alting, A.C.; Mil, van P.J.J.M.; Burger, J.J.; Gruppen, H.; Voragen, A.G.J.; Smit, G.

    2002-01-01

    Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating.

  2. Review of patents and application of spray drying in pharmaceutical, food and flavor industry.

    Science.gov (United States)

    Patel, Bhavesh B; Patel, Jayvadan K; Chakraborty, Subhashis

    2014-04-01

    Spray drying has always remained an energetic field of innovation in pharmaceutical, food and flavor industry since last couple of decades. The current communication embodies an in-depth application of spray drying in pulmonary drug delivery for production of uniform and respirable size particles suitable for nebulizers, dry powder inhalers (DPI) and pressurized metered dose inhalers (pMDI). The review also highlights spray drying application in the manufacturing of mucoadhesive formulation suitable for nasal cavities to improve the drug absorption and bioavailability. Recent research works and patents filed by various researchers on spray drying technology for solubility enhancement have also been accentuated. Benefits of spray drying in production of dry flavorings to meet a product with maximum yield and least flavor loss are also discussed. The use of spray drying in production of various food products like milk or soymilk powder, tomato pulp, dry fruit juice etc, and in encapsulation of vegetable oil or fish oil and dry creamer has been discussed. Current review also highlights the application of spray drying in the biotechnology field like production of dry influenza or measles vaccine as well as application in ceramic industry. Spray drying based patents issued by the U.S. Patent and Trademark Office in the area of drug delivery have also been included in the current review to emphasize importance of spray drying in the recent research scenario.

  3. 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.

  4. Fast neutrino flavor conversions near the supernova core with realistic flavor-dependent angular distributions

    Science.gov (United States)

    Dasgupta, Basudeb; Mirizzi, Alessandro; Sen, Manibrata

    2017-02-01

    It has been recently pointed out that neutrino fluxes from a supernova can show substantial flavor conversions almost immediately above the core. Using linear stability analyses and numerical solutions of the fully nonlinear equations of motion, we perform a detailed study of these fast conversions, focussing on the region just above the supernova core. We carefully specify the instabilities for evolution in space or time, and find that neutrinos travelling towards the core make fast conversions more generic, i.e., possible for a wider range of flux ratios and angular asymmetries that produce a crossing between the zenith-angle spectra of νe and bar nue. Using fluxes and angular distributions predicted by supernova simulations, we find that fast conversions can occur within tens of nanoseconds, only a few meters away from the putative neutrinospheres. If these fast flavor conversions indeed take place, they would have important implications for the supernova explosion mechanism and nucleosynthesis.

  5. Fast neutrino flavor conversions near the supernova core with realistic flavor-dependent angular distributions

    CERN Document Server

    Dasgupta, Basudeb; Sen, Manibrata

    2016-01-01

    It has been recently pointed out that neutrino fluxes from a supernova can show substantial flavor conversions almost immediately above the core. Using linear stability analyses and numerical solutions of the fully nonlinear equations of motion, we perform a detailed study of these fast conversions, focussing on the region just above the supernova core. We carefully specify the instabilities for evolution in space or time, and find that neutrinos travelling towards the core make fast conversions more generic, i.e., possible for a wider range of flux ratios and angular asymmetries. Using fluxes and angular distributions predicted by supernova simulations, we find that fast conversions can occur within tens of nanoseconds, only a few meters away from the putative neutrinospheres. If these fast flavor conversions indeed take place, they would have important implications for the supernova explosion mechanism and nucleosynthesis.

  6. Flavored whey drinks: preparation and evaluation of selected parameters

    Directory of Open Access Journals (Sweden)

    Alica Bobková

    2016-10-01

    Full Text Available The aim of our work was the preparation of fermented flavored whey beverages using whey, probiotic cultures and suitable flavors. Whey fermentation by lactic acid bacteria appears to be an interesting alternative to improve the properties of whey and thus to offer its exceptional nutritional value, not only because of whey protein contained, but also due to the valuable products produced by microorganisms. Pasteurized whey was enriched by the addition of sheep culture ZS-25, which was isolated from sheep cheese and contains more varieties of species Lactococcus lactis, and also by the probiotic culture containing the microorganisms of Bifidobacterium sp., Lactobacillus acidophilus, Streptococcus thermophilus. We focused our attention to select the appropriate type and concentration of flavor as well. Sensory evaluation was performed by the committee consisting of five intentionally selected professionally qualified persons. Taste of fermented whey drink was main observed property. Assessment of prepared whey drinks was repeated four times, each group consisted of 5 samples according to the following structure: sample A - whey drink with culture without flavoring, sample B - whey drink with culture and exotic flavor, sample C - whey drink with the culture and flavor of cranberry-grape-strawberry, sample D - whey drink with the culture and peach-orange flavor, sample E - whey drink with the culture and strawberry flavor. Flavored fermented whey beverages were sensorially evaluated. The order of individual samples determined by the evaluators was statistically processed by the Friedman test. Table value for this test for five evaluators and 5 samples is 8.99. The calculated values for all four sensory evaluations we performed, were higher than 8.99, so we rejected the null hypothesis and proved that among the different flavored whey drinks it is statistically significant difference. Overall, the worst evaluated was whey drink without flavoring. As

  7. Teaching children to like and eat vegetables.

    Science.gov (United States)

    Wadhera, Devina; Capaldi Phillips, Elizabeth D; Wilkie, Lynn M

    2015-10-01

    Higher vegetable intake has been related to lower risks of diabetes, cardiovascular disease, several cancers and obesity. Yet children consume fewer than the recommended servings of fruits and vegetables set forth by the USDA. Exposure to vegetables has successfully improved children's liking for and consumption of vegetables particularly for children younger than two years. In contrast, associative conditioning seems necessary for older children, especially with bitter vegetables. We review studies using both exposure and associative conditioning to teach children to like vegetables, including flavor-flavor learning and flavor-calorie learning. Recognizing these different processes helps reconcile discrepant literature and may provide techniques for increasing preferences for vegetables in children. Associative conditioning and exposure can be used by parents and others to enhance children's liking for and consumption of vegetables. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Asymmetric lepton-flavor violating Higgs decays

    CERN Document Server

    Bressler, Shikma; Efrati, Aielet

    2014-01-01

    We introduce a new method to search for the lepton-flavor violating Higgs decays $h\\rightarrow\\tau\\mu$ and $h\\rightarrow\\tau e$ in the leptonic $\\tau$ decay channel. In particular, the Standard Model background is estimated in a fully data driven way. The method exploits the asymmetry between electrons and muons in the final state of signal events and is sensitive to differences in the rates of the two decays. Using this method, we investigate the LHC sensitivity to these processes. With 20 ${\\rm fb}^{-1}$ of data at $\\sqrt{s}=8$ TeV, we expect a $3\\sigma$ sensitivity for observing branching ratios of order $0.9\\%$. The method and the suggested statistical treatment are discussed in detail.

  9. Z~+(4430) and Analogous Heavy Flavor States

    Institute of Scientific and Technical Information of China (English)

    DING Gui-jun

    2009-01-01

    We have studied Z~+ (4430)as a D~* D_1 molecule from the quark model,state mixing effect is considered by solving the coupled channel Schr(o)dinger equation numerically.More precise measurements of Z~+ (4430)mass and width,partial wave analysis are helpful to understand its structure.If it lies below the D~* D_1 threshold,molecule interpretation with J~P=1~- is favored,and JP =0~- can not be ruled out.Otherwise Z~+ (4430)may be a virtual state with J~P=2~-.The analogous heavy flavor mesons Z~+_(bb) and Z~(++)_(bc) are considered as well,and the masses predicted in our model are in agreement with the predictions from the potential model and QCD sum rule.

  10. Dark $Z$ Implication for Flavor Physics

    CERN Document Server

    Xu, Fanrong

    2015-01-01

    Dark $Z$/dark photon ($Z'$) is one candidate of dark force carrier, which helps to interpret the properties of dark matter (DM). Other than traditional studies of DM including direct detection, indirect detection and collider simulation, in this work we take flavor physics as a complementary approach to investigate the features of dark matter. We give an exact calculation of the new type of penguin diagram induced by $Z'$ which further modifies the well-known $X, Y, Z$ functions in penguin-box expansion. The measurement of rare decays $B\\to K^{(*)}\\mu^+\\mu^-$ and $B_s\\to \\mu^+\\mu^-$ at LHC, together with direct CP violation $\\varepsilon'/\\varepsilon$ in $K\\to\\pi \\pi$ as well as $K_L\\to\\mu^+\\mu^-$, are used to determine the parameter space. The size of coupling constant, however, is found to be $\\mathcal{O}(1)$ which is much weaker than the known constraints.

  11. Microencapsulation of Flavors in Carnauba Wax

    Directory of Open Access Journals (Sweden)

    Branko Bugarski

    2010-01-01

    Full Text Available The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM, while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.

  12. Eight light flavors on large lattice volumes

    CERN Document Server

    Schaich, David

    2013-01-01

    I present first results from large-scale lattice investigations of SU(3) gauge theory with eight light flavors in the fundamental representation. Using leadership computing resources at Argonne, we are generating gauge configurations with lattice volumes up to $64^3\\times128$ at relatively strong coupling, in an attempt to access the chiral regime. We use nHYP-improved staggered fermions, carefully monitoring finite-volume effects and other systematics. Here I focus on analyses of the light hadron spectrum and chiral condensate, measured on lattice volumes up to $48^3\\times96$ with fermion masses as light as m=0.004 in lattice units. We find no clear indication of spontaneous chiral symmetry breaking in these observables. I discuss the implications of these initial results, and prospects for further physics projects employing these ensembles of gauge configurations.

  13. Top quark flavor changing via photon

    CERN Document Server

    Khatibi, Sara

    2015-01-01

    We present constraints on the top quark flavor changing neutral current in the vertices of $tu\\gamma$ and $tc\\gamma$ from the measured diphoton mass spectrum at the LHC. It is shown that the angular distributions of diphoton is highly affected by the anomalous $tu\\gamma$ and $tc\\gamma$ couplings at the LHC and can provide stringent limits on these couplings. We determine the constraints on the anomalous $tu\\gamma$ from the upper bound on the neutron electric dipole moment (EDM). It is found that the current upper limit on the neutron EDM excludes any value of the branching fraction of top quark rare decay to an up-quark plus a photon above $2.04\\times 10^{-6}$.

  14. Effective Lagrangian description of Higgs mediated flavor violating electromagnetic transitions: implications on lepton flavor violation

    CERN Document Server

    Aranda, J I; RamÍrez-Zavaleta, F; Tlachino, F J; Toscano, J J; Tututi, E S

    2009-01-01

    Higgs mediated flavor violating electromagnetic interactions, induced at the one--loop level by a nondiagonal $Hf_if_j$ vertex, with $f_i$ and $f_j$ charged leptons or quarks, are studied within the context of a completely general effective Yukawa sector that comprises $SU_L(2)\\times U_Y(1)$--invariant operators of up to dimension--six. Exact formulae for the one--loop $\\gamma f_if_j$ and $\\gamma \\gamma f_if_j$ couplings are presented and their related processes used to study the phenomena of Higgs mediated lepton flavor violation. The experimental limit on the $\\mu \\to e\\gamma$ decay is used to derive a bound on the branching ratio of the $\\mu \\to e\\gamma \\gamma$ transition, which is 6 orders of magnitude stronger than the current experimental limit. Previous results on the $\\tau \\to \\mu \\gamma$ and $\\tau \\to \\mu \\gamma \\gamma$ decays are reproduced. The possibility of detecting signals of lepton flavor violation at $\\gamma \\gamma$ colliders is explored through the $\\gamma \\gamma \\to l_il_j$ reaction, puttin...

  15. Naturally Large Radiative Lepton Flavor Violating Higgs Decay Mediated by Lepton-flavored Dark Matter

    CERN Document Server

    Baek, Seungwon

    2015-01-01

    In the standard model (SM), lepton flavor violating (LFV) Higgs decay is absent at renormalizable level and thus it is a good probe to new physics. In this article we study a type of new physics that could lead to large LFV Higgs decay, i.e., a lepton-flavored dark matter (DM) model which is specified by the particle property of DM (a Majorana fermion) and DM-SM mediators (scalar leptons). Different from other similar setups, here we introduce both the left-handed and the right-handed scalar leptons. They allow large LFV Higgs decay and thus may explain the tentative Br$(h\\ra\\tau\\mu)\\sim1\\%$ experimental results from LHC. In particular, we find that the stringent bound from $\\tau\\ra\\mu\\gamma$ can be naturally evaded. One reason, among others, is a large chirality violation in the mediator sector. Aspects of relic density and especially radiative direct detection of the leptonic DM are also investigated, stressing the difference from previous lepton-flavored DM models.

  16. Short communication: Preference for flavored concentrate premixes by dairy cows.

    Science.gov (United States)

    Harper, M T; Oh, J; Giallongo, F; Lopes, J C; Weeks, H L; Faugeron, J; Hristov, A N

    2016-08-01

    Flavor preferences may be used to stimulate feed intake in dairy cows, which may improve use of robotic milking systems and increase feed intake of sick cows. A cafeteria-design experiment was used to determine if dairy cows have flavor preferences. Sixteen lactating Holstein cows averaging 197±32d in milk, 1.9±0.8 lactations, 27.8±4.2kg/d of dry matter intake, and 41.5±7.4kg/d of milk yield were involved in the experiment. Cows were offered 7 flavored concentrate premixes (FCP) and 1 control premix. The FCP flavors were anise, fenugreek, honey, orange, thyme, molasses, and vanilla; the absence of flavor, neutral, acted as a control. The inclusion rate of the flavors in FCP was 250 to 300g/t on an as-is basis. Cows were not adapted to the flavors before the experiment. Cows were housed in a tiestall barn and offered, on each day, 4 different FCP (1kg each) in plastic bins placed in front of each cow. The experiment lasted 6 consecutive days. Each FCP was presented to each cow once every 2d, 2h after the morning feeding. Flavors and position of the bins in front of the cows were randomized. As a result, each flavor was presented to each cow 3 times during the experiment, at 3 different bin locations. Each cow had access to the FCP for 5min from the time they started eating. Eating time and amount eaten were recorded. The vanilla and fenugreek FCP were consumed the most, at 408 and 371g/5-min offering, respectively, whereas the orange and anise FCP were consumed the least, at 264 and 239g/5-min offering, respectively. Similarly, cows spent the most time eating the vanilla and fenugreek FCP at 99 and 75 s/offering, respectively, and the least amount of time eating the orange and anise FCP at 49 and 50 s/offering, respectively. We detected an effect of bin position: the 2 center FCP were consumed more than the outer 2 FCP. Flavor had no effect on consumption rate. In conclusion, relative to the control, concentrate intake was not affected by flavor, but dairy cows

  17. Flavor Changing Neutral Currents in a Realistic Composite Technicolor Model

    CERN Document Server

    Carone, C D; Carone, Christopher D.; Hamilton, Rowan T.

    1993-01-01

    We consider the phenomenology of a composite technicolor model proposed recently by Georgi. Composite technicolor interactions produce four-quark operators in the low energy theory that contribute to flavor changing neutral current processes. While we expect operators of this type to be induced at the compositeness scale by the flavor-symmetry breaking effects of the preon mass matrices, the Georgi model also includes operators from higher scales that are not GIM-suppressed. Since these operators are potentially large, we study their impact on flavor changing neutral currents and CP violation in the neutral $B$, $D$, and $K$ meson systems.

  18. Collider aspects of flavor physics at high Q

    Energy Technology Data Exchange (ETDEWEB)

    Lari, T. [Univ. degli Studi di Milano (Italy)]|[INFN, Milano (Italy); Pape, L.; Moortgat, F. [ETH Zurich, Zurich (Switzerland); Porod, W. [Univ. Wuerzburg, Inst. fuer Theoretische Physik und Astrophysik, Wuerzburg (Germany); Aguilar-Saavedra, J.A.; Aguila, F. del; Illana, J. [Univ. de Granada, Dept. de Fisica Teorica y del Cosmos (Spain)]|[CAFPE, Granada (Spain); Allanach, B.C.; Raklev, A.R. [Univ. of Cambridge, DAMTP, CMS, Cambridge (United Kingdom); Burdman, G.; Eboli, O.J.P. [Univ. de Sao Paulo, Inst. de Fisica, Sao Paulo, SP (Brazil); Castro, N.; Carvalho, J.; Onofre, A.; Veloso, F. [Univ. de Coimbra, LIP, Dept. de Fisica, Coimbra (Portugal); Klasen, M.; Fuks, B.; Herrmann, B. [Univ. Grenoble I/CNRS-IN2P3, LPSC, Grenoble (France); Krasnikov, N.; Andreev, Y.; Bityukov, S.; Gninenko, S.; Matveev, V.; Toropin, A. [Inst. for Nuclear Research RAS, Moscow (Russian Federation); Krauss, F.; Weiglein, G. [Univ. of Durham, IPPP Durham, Dept. of Physics, Durham (United Kingdom); Polesello, G. [Sezione di Pavia, INFN, Pavia (Italy); Tricomi, A. [Univ. di Catania, Dipt. di Fisica e Astronomia, Catania (Italy); Uenel, G. [CERN, Physics Dept., Geneva 23 (Switzerland)]|[Univ. of California at Irvine, Physics and Astronomy Dept., Irvine, CA (United States); Alwall, J.; Frederix, R.; Gerard, J.M.; Giammanco, A.; Herquet, M.; Kalinin, S.; Kou, E.; Lemaitre, V.; Maltoni, F. [Univ. Catholique de Louvain, Centre for Particle Physics and Phenomenology (CP3), Louvain-la-Neuve (Belgium); Sierra, D.A.; Hirsch, M.K.; Valle, J.W.F.; Villanova del Moral, A. [Inst. de Fisica Corpuscular, CSIC, Univ. de Valencia, AHEP Group, Valencia (Spain); Bartl, A.; Hohenwarter-Sodek, K.; Kernreiter, T. [Univ. Wien, Inst. fuer Theoretische Physik, Vienna (Austria); Beccaria, M.; Ventura, A. [Univ. di Salento, Dipt. di Fisica, Lecce (Italy)]|[Sezione di Lecce, INFN, Lecce (Italy); Bejar, S. [Univ. Autonoma de Barcelona, Barcelona (Spain)] [and others

    2008-09-15

    This chapter of the ''Flavor in the era of LHC'' workshop report discusses flavor-related issues in the production and decays of heavy states at the LHC at high momentum transfer Q, both from the experimental and the theoretical perspective. We review top quark physics, and discuss the flavor aspects of several extensions of the standard model, such as supersymmetry, little Higgs models or models with extra dimensions. This includes discovery aspects, as well as the measurement of several properties of these heavy states. We also present publicly available computational tools related to this topic. (orig.)

  19. Flavor network and the principles of food pairing

    CERN Document Server

    Ahn, Yong-Yeol; Bagrow, James P; Barabási, Albert-László

    2011-01-01

    The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.

  20. Neutrino flavor ratios as diagnostic of solar WIMP annihilation

    Science.gov (United States)

    Lehnert, Ralf; Weiler, Thomas J.

    2008-06-01

    We consider the neutrino (and antineutrino) flavors arriving at the Earth for neutrinos produced in the annihilation of weakly interacting massive particles (WIMPs) in the sun’s core. Solar-matter effects on the flavor propagation of the resulting ≳GeV neutrinos are studied analytically within a density-matrix formalism. Matter effects, including mass-state level crossings, influence the flavor fluxes considerably. The exposition herein is somewhat pedagogical, in that it starts with adiabatic evolution of single flavors from the sun’s center, with θ13 set to zero, and progresses to fully realistic processing of the flavor ratios expected in WIMP decay, from the sun’s core to the Earth. In the fully realistic calculation, nonadiabatic level crossing is included, as are possible nonzero values for θ13 and the CP-violating phase δ. Because of resonance enhancement in matter, nonzero values of θ13 even smaller than a degree can noticeably affect flavor propagation. Both normal and inverted neutrino-mass hierarchies are considered. Our main conclusion is that measuring flavor ratios (in addition to energy spectra) of ≳GeV solar neutrinos can provide discrimination between WIMP models. In particular, we demonstrate the flavor differences at the Earth for neutrinos from the two main classes of WIMP final states, namely W+W- and 95%bb¯+5%τ+τ-. Conversely, if WIMP properties were to be learned from production in future accelerators, then the flavor ratios of ≳GeV solar neutrinos might be useful for inferring θ13 and the mass hierarchy. From the full calculations, we find (and prove) some general features: a flavor-democratic flux produced at the sun’s core arrives at the Earth still flavor democratic; for maximal θ32 but arbitrary θ21 and θ13, the replacement δ→π-δ leaves the νe flavor spectra unaltered but interchanges νμ and ντ spectra at the Earth; and, only for neutrinos in the inverted hierarchy and antineutrinos in the normal

  1. Applications of flavor symmetry to the phenomenology of elementary particles

    Energy Technology Data Exchange (ETDEWEB)

    Kaeding, T.A. [Lawrence Berkeley Lab., CA (United States)

    1995-05-01

    Some applications of flavor symmetry are examined. Approximate flavor symmetries and their consequences in the MSSM (Minimal Supersymmetric Standard Model) are considered, and found to give natural values for the possible B- and L-violating couplings that are empirically acceptable, except for the case of proton decay. The coupling constants of SU(3) are calculated and used to parameterize the decays of the D mesons in broken flavor SU(3). The resulting couplings are used to estimate the long-distance contributions to D-meson mixing.

  2. Generalized gravitational entropy of probe branes: flavor entanglement holographically

    Science.gov (United States)

    Karch, Andreas; Uhlemann, Christoph F.

    2014-05-01

    The notion of generalized gravitational entropy introduced by Lewkowycz and Maldacena allows, via the AdS/CFT correspondence, to calculate CFT entanglement entropies. We adapt the method to the case where flavor branes are present and treated in the probe approximation. This allows to calculate the leading flavor correction to the CFT entanglement entropy from the on-shell action of the probe, while dealing with the backreaction is avoided entirely and from the outset. As an application we give concise derivations for the contribution of massless and massive flavor degrees of freedom to the entanglement entropy in = 4 SYM theory.

  3. Generalized gravitational entropy of probe branes: flavor entanglement holographically

    Energy Technology Data Exchange (ETDEWEB)

    Karch, Andreas; Uhlemann, Christoph F. [Department of Physics, University of Washington,Seattle, WA 98195-1560 (United States)

    2014-05-06

    The notion of generalized gravitational entropy introduced by Lewkowycz and Maldacena allows, via the AdS/CFT correspondence, to calculate CFT entanglement entropies. We adapt the method to the case where flavor branes are present and treated in the probe approximation. This allows to calculate the leading flavor correction to the CFT entanglement entropy from the on-shell action of the probe, while dealing with the backreaction is avoided entirely and from the outset. As an application we give concise derivations for the contribution of massless and massive flavor degrees of freedom to the entanglement entropy in N=4 SYM theory.

  4. Generalized gravitational entropy of probe branes: flavor entanglement holographically

    CERN Document Server

    Karch, Andreas

    2014-01-01

    The notion of generalized gravitational entropy introduced by Lewkowycz and Maldacena allows, via the AdS/CFT correspondence, to calculate CFT entanglement entropies. We adapt the method to the case where flavor branes are present and treated in the probe approximation. This allows to calculate the leading flavor correction to the CFT entanglement entropy from the on-shell action of the probe, while dealing with the backreaction is avoided entirely and from the outset. As an application we give concise derivations for the contribution of massless and massive flavor degrees of freedom to the entanglement entropy in N=4 SYM theory.

  5. Suculência e solubilização de pectinas de maçãs 'Gala' submetidas a diferentes tempos de resfriamento e aplicação de 1-MCP Juiciness and pectins solubilization of 'Gala' apples submited to different cooling times and 1-methylcyclopropene application

    Directory of Open Access Journals (Sweden)

    Rosangela Lunardi

    2004-08-01

    Full Text Available Objetivou-se com este trabalho avaliar o efeito da aplicação pós-colheita de 1-metilciclopropeno (1-MCP, 625nL.L-1 e tempo de resfriamento (Resfriamento Lento (RL = oito dias; Resfriamento Rápido (RR = três dias em maçãs 'Gala' armazenadas por seis meses em armazenamento refrigerado (AR sobre a perda de suculência, a firmeza de polpa, o conteúdo de pectina solúvel (PS e a atividade das enzimas pectinametilesterase (PME e poligalacturonase (PG. A temperatura de armazenamento foi de 0,5°C. Ao final do período em AR e mais sete dias a 20°C, foram avaliados a suculência, a firmeza de polpa, o conteúdo de PS e as atividades da PME e PG. A aplicação de 1-MCP manteve a firmeza mais elevada e não afetou a suculência das maçãs após seis meses em AR; o resfriamento rápido manteve as maçãs mais suculentas e firmes que o resfriamento lento após 7 dias a 20°C.The objective of this study was to evaluate the effect of postharvest application of 1-methylcyclopropene (1-MCP, 625 nL.L-1 and cooling time of 'Gala' apples (slow cooling (SC for eight days or fast cooling (FC for three days on the juiciness loss, flesh firmness, soluble pectin content (SPC and pectinmethylesterase (PME and polygalacturonase (PG activities after 6 months under refrigerated storage (RS. The storage temperature was 0.5°C. At the end of the RS period, and more 7 days at 20°C, the juiciness, flesh firmness, SPC, PME and PG were evaluated. Application of 1-MCP resulted in the highest firmness and it did not affect the juiciness of the apples after 6 months in RS; the fast cooling compared to slow cooling maintained apples juicier and firmer after 7 days at 20°C.

  6. GRAS Flavoring Substances 25. The 25th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on reent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment

    NARCIS (Netherlands)

    Smith, R.L.; Waddell, W.J.; Cohen, S.M.; Fukushima, S.; Gooderham, N.J.; Hecht, S.S.; Marnett, L.J.; Porthogese, P.S.; Rietjens, I.; Adams, T.B.; Gavin, C.L.; McGowen, M.M.; Taylor, S.V.

    2011-01-01

    The 25th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

  7. 27 CFR 20.114 - Tobacco flavor general-use formula.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Tobacco flavor general-use... Statements of Process General-Use Formulas § 20.114 Tobacco flavor general-use formula. Tobacco flavor...— (a) Contains sufficient flavors, (b) May contain other ingredients, and (c) Is packaged, labeled, and...

  8. Oxidation of acetophenone by Aspergillus species and their possible contribution to Katsuobushi flavor.

    Science.gov (United States)

    Doi, M; Shuto, Y

    1995-12-01

    Acetophenone was converted to phenol by A. glaucus MA0200. Production of phenol, which has a pungent flavor, seemed to give a contrary effect on the creation of flavor of molded Katsuobushi. Production of phenol is the process of degradation of acetophenone, also with a pungent flavor. It would play a role in the decreasing of the pungent flavor of Katsuobushi.

  9. [Recognition of flavor in non-medical literatures of pre-Qin dynasty].

    Science.gov (United States)

    Zhang, Ruixian; Zhang, Wei

    2010-02-01

    By systemically sorting of non-medical literatures of pre-Qin dynasty such as the Thirteen Confucian Classics, etc, this article made an analysis on the meaning and content of flavor in that period with the Genesis and Epistemology, and pointed out that there were two meanings of the flavor: the first is the flavor or taste obtained by tasting, and the other is the five-elements flavor, a abstract flavor. The former flavor should be originated early than the later one. Besides, the article made a brief view on the functions of flavors in the health keeping and medicine.

  10. The Characteristics of Meat Duck, Problems and Prevention of Off Flavor Due to Lipid Oxidation

    Directory of Open Access Journals (Sweden)

    Procula R Matitaputty

    2010-09-01

    Full Text Available Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Duck contribution towards the provision of a relatively small meat of 2.29%, compared with free-range chicken to reachs 20.33%. Sources of duck meat in Indonesia comes from local duck, and culled female ducks. Acceptance of most local duck meat is still relatively low, although in some areas local duck dishes are excellent. Meat ducks are generally less desirable, because taste and smell is different from chicken. Because consumers are not accustomed to the taste of typical meat, especially those that give the sensation of irregularities off meat – flavor or smell fishy/ rancid. Similarly, the color of duck meat is darker than that of chicken meat, high fat content of about 2.7 to 6.8%, which also influences consumer preferences. The high fat content, especially acid-unsaturated fatty acids in meat duck gives a tendency to produce off – flavors. Efforts to increase the consumption of duck meat should be based on the cause of the lack of acceptance by consumers. The smell of rancid meat duck is the most dominant cause of which is not liked by consumers. Efforts to reduce the off flavor of duck meat could be by adding antioxidant in feed stuffs.

  11. Study of the lepton flavor-violating Z' -> \\tau \\mu{} decay

    CERN Document Server

    Aranda, J I; Ramirez-Zavaleta, F; Toscano, J J; Tututi, E S

    2012-01-01

    The lepton flavor violating Z'->\\tau\\mu{} decay is studied in the context of several extended models that predict the existence of the new gauge boson named Z'. A calculation of the strength of the lepton flavor violating Z'\\mu\\tau{} coupling is presented by using the most general renormalizable Lagrangian that includes lepton flavor violation. We used the experimental value of the muon magnetic dipole moment to bound this coupling, from which the Re(\\Omega_{L\\mu\\tau}\\Omega*_{R\\mu\\tau}) parameter is constrained and it is found that Re(\\Omega_{L\\mu\\tau}\\Omega*_{R\\mu\\tau})~10^(-2) for a Z' boson mass of 1.5 TeV. Alongside, we employed the experimental restrictions over the \\tau->\\mu\\gamma{} and \\tau->\\mu\\mu^+\\mu^- processes in the context of several models that predict the existence of the Z' gauge boson to bound the mentioned coupling. The most restrictive bounds come from the calculation of the three-body decay. For this case, it was found that the most restrictive result is provided by a vector-like coupling...

  12. Descriptive analysis of flavor characteristics for black walnut cultivars.

    Science.gov (United States)

    Miller, Ashley E; Chambers, Delores H

    2013-06-01

    Seven black walnut cultivars, Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy, were evaluated by descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. That sample also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. The remaining 6 cultivars showed few differences in individual attribute ratings, but did show some differences when mapped using multivariate techniques. Future studies should include descriptive analysis of other black walnut varieties, both wild and commercial, that could be grown and harvested for production. © 2013 Institute of Food Technologists®

  13. Neutrinos from Cosmic Accelerators including Magnetic Field and Flavor Effects

    Directory of Open Access Journals (Sweden)

    Walter Winter

    2012-01-01

    Full Text Available We review the particle physics ingredients affecting the normalization, shape, and flavor composition of astrophysical neutrinos fluxes, such as different production modes, magnetic field effects on the secondaries (muons, pions, and kaons, and flavor mixing, where we focus on pγ interactions. We also discuss the interplay with neutrino propagation and detection, including the possibility to detect flavor and its application in particle physics, and the use of the Glashow resonance to discriminate pγ from pp interactions in the source. We illustrate the implications on fluxes and flavor composition with two different models: (1 the target photon spectrum is dominated by synchrotron emission of coaccelerated electrons and (2 the target photon spectrum follows the observed photon spectrum of gamma-ray bursts. In the latter case, the multimessenger extrapolation from the gamma-ray fluence to the expected neutrino flux is highlighted.

  14. Neutrino Flavor Evolution in Binary Neutron Star Merger Remnants

    CERN Document Server

    Frensel, Maik; Volpe, Cristina; Perego, Albino

    2016-01-01

    We study the neutrino flavor evolution in the neutrino-driven wind from a binary neutron star merger remnant consisting of a massive neutron star surrounded by an accretion disk. With the neutrino emission characteristics and the hydrodynamical profile of the remnant consistently extracted from a three-dimensional simulation, we compute the flavor evolution by taking into account neutrino coherent forward scattering off ordinary matter and neutrinos themselves. We employ a "single-trajectory" approach to investigate the dependence of the flavor evolution on the neutrino emission location and angle. We also show that the flavor conversion in the merger remnant can affect the (anti-)neutrino absorption rates on free nucleons and may thus impact the $r$-process nucleosynthesis in the wind. We discuss the sensitivity of such results on the change of neutrino emission characteristics, also from different neutron star merger simulations.

  15. Sterile Neutrinos and Flavor Ratios in IceCube

    CERN Document Server

    Brdar, Vedran; Wang, Xiao-Ping

    2016-01-01

    The flavor composition of astrophysical neutrinos observed in neutrino telescopes is a powerful discriminator between different astrophysical neutrino production mechanisms and can also teach us about the particle physics properties of neutrinos. In this paper, we investigate how the possible existence of light sterile neutrinos can affect these flavor ratios. We consider two scenarios: (i) neutrino production in conventional astrophysical sources, followed by partial oscillation into sterile states; (ii) neutrinos from dark matter decay with a primary flavor composition enhanced in tau neutrinos or sterile neutrinos. Throughout the paper, we constrain the sterile neutrino mixing parameters from a full global fit to short and long baseline data. We present our results in the form of flavor triangles and, for scenario (ii), as exclusion limits on the dark matter mass and lifetime, derived from a fit to IceCube high energy starting events and through-going muons. We argue that identifying a possible flux of neu...

  16. Effective Theories of Flavor and the Non-Universal MSSM

    CERN Document Server

    Das, Dipankar; Pérez, M Jay; Vives, Oscar

    2016-01-01

    Flavor symmetries \\`a la Froggatt-Nielsen~(FN) provide a compelling way to explain the hierarchies of fermionic masses and mixing angles in the Yukawa sector. In Supersymmetric (SUSY) extensions of the Standard Model where the mediation of SUSY breaking occurs at scales larger than the breaking of flavor, this symmetry must be respected not only by the Yukawas of the superpotential, but by the soft-breaking masses and trilinear terms as well. In this work we show that contrary to naive expectations, even starting with completely flavor blind soft-breaking in the full theory at high scales, the low-energy sfermion mass matrices and trilinear terms of the effective theory, obtained upon integrating out the heavy mediator fields, are strongly non-universal. We explore the phenomenology of these SUSY flavor models after the latest LHC searches for new physics.

  17. Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.

    Science.gov (United States)

    Shiga, Hirokazu; Yoshii, Hidefumi; Ohe, Hisashi; Yasuda, Masahumi; Furuta, Takeshi; Kuwahara, Hiroshige; Ohkawara, Masaaki; Linko, Pekka

    2004-01-01

    Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. alpha-Cyclodextrin was the most suitable encapsulant of alpha-, beta-, and gamma-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of alpha-cyclodextrin and maltodextrin in combination as an encapsulant.

  18. Effective theories of flavor and the nonuniversal MSSM

    Science.gov (United States)

    Das, Dipankar; López-Ibáñez, M. L.; Pérez, M. Jay; Vives, Oscar

    2017-02-01

    Flavor symmetries à la Froggatt-Nielsen provide a compelling way to explain the hierarchies of fermionic masses and mixing angles in the Yukawa sector. In supersymmetric (SUSY) extensions of the Standard Model where the mediation of SUSY breaking occurs at scales larger than the breaking of flavor, this symmetry must be respected not only by the Yukawas of the superpotential but also by the soft-breaking masses and trilinear terms. In this work we show that contrary to naive expectations, even starting with completely flavor blind soft breaking in the full theory at high scales, the low-energy sfermion mass matrices and trilinear terms of the effective theory, obtained upon integrating out the heavy mediator fields, are strongly nonuniversal. We explore the phenomenology of these SUSY flavor models after the latest LHC searches for new physics.

  19. Status of hard interactions (jets and heavy flavor)

    Energy Technology Data Exchange (ETDEWEB)

    Klasen, M. [Hamburg Univ. (Germany). 2. Inst. fuer Theoretische Physik

    2001-06-01

    We review the status of hard interactions, in particular of jet and heavy flavor production, at HERA and LEP. Emphasis is given to recent theoretical developments. Instantons, event shapes, and prompt photons are also briefly discussed. (orig.)

  20. Cosmic Neutrino Flavor Democracy and Unitarity Violation at Neutrino Telescopes

    CERN Document Server

    Xing, Zhi-zhong

    2008-01-01

    Provided ultrahigh-energy cosmic neutrinos are produced from the decays of charged pions arising from proton-proton and (or) proton-gamma collisions, their flavor ratios at a neutrino telescope will be \\phi^T_e : \\phi^T_\\mu : \\phi^T_\\tau \\approx 1 : 1 : 1. We show that the exact flavor democracy can occur if the unitary neutrino mixing matrix satisfies either \\theta_13 = 0 and \\theta_{23} = \\pi/4 (CP invariance) or \\delta= \\pm \\pi/2 and \\theta_{23} = \\pi/4 (CP violation) in the standard parametrization. Allowing for slight deviations from either condition, we calculate the corresponding neutrino flavor distribution at neutrino telescopes. If the neutrino mixing matrix is non-unitary, as expected in a class of seesaw models with TeV-scale Majorana neutrinos, we demonstrate that the effect of unitarity violation on the flavor democracy of cosmic neutrinos at neutrino telescopes can be as large as several percent.

  1. Development of non-sweet, flavored food cubes

    Science.gov (United States)

    Larson, R. W.

    1971-01-01

    Food cubes exhibit flavor and quality stability for periods of four weeks in 100 deg F environment. They are suitable for field rations, emergency rations or snacks and should interest the food processing industry.

  2. A left-right symmetric flavor symmetry model

    Energy Technology Data Exchange (ETDEWEB)

    Rodejohann, Werner [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Xu, Xun-Jie [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Tsinghua University, Institute of Modern Physics and Center for High Energy Physics, Beijing (China)

    2016-03-15

    We discuss flavor symmetries in left-right symmetric theories. We show that such frameworks are a different environment for flavor symmetry model building compared to the usually considered cases. This does not only concern the need to obey the enlarged gauge structure, but also more subtle issues with respect to residual symmetries. Furthermore, if the discrete left-right symmetry is charge conjugation, potential inconsistencies between the flavor and charge conjugation symmetries should be taken care of. In our predictive model based on A{sub 4} we analyze the correlations between the smallest neutrino mass, the atmospheric mixing angle and the Dirac CP phase, the latter prefers to lie around maximal values. There is no lepton flavor violation from the Higgs bi-doublet. (orig.)

  3. A left-right symmetric flavor symmetry model

    CERN Document Server

    Rodejohann, Werner

    2015-01-01

    We discuss flavor symmetries in left-right symmetric theories. We show that such frameworks are a different environment for flavor symmetry model building compared to the usually considered cases. This does not only concern the need to obey the enlarged gauge structure, but also more subtle issues with respect to residual symmetries. Furthermore, if the discrete left-right symmetry is charge conjugation, potential inconsistencies between the flavor and charge conjugation symmetries should be taken care of. In our predictive model based on $A_4$ we analyze the correlations between the smallest neutrino mass, the atmospheric mixing angle and the Dirac CP phase, the latter prefers to lie around maximal values. There is no lepton flavor violation from the Higgs bi-doublet.

  4. A left-right symmetric flavor symmetry model

    Science.gov (United States)

    Rodejohann, Werner; Xu, Xun-Jie

    2016-03-01

    We discuss flavor symmetries in left-right symmetric theories. We show that such frameworks are a different environment for flavor symmetry model building compared to the usually considered cases. This does not only concern the need to obey the enlarged gauge structure, but also more subtle issues with respect to residual symmetries. Furthermore, if the discrete left-right symmetry is charge conjugation, potential inconsistencies between the flavor and charge conjugation symmetries should be taken care of. In our predictive model based on A_4 we analyze the correlations between the smallest neutrino mass, the atmospheric mixing angle and the Dirac CP phase, the latter prefers to lie around maximal values. There is no lepton flavor violation from the Higgs bi-doublet.

  5. Flavor-Nutrient Learning is Less Rapid with Fat than with Carbohydrate in Rats

    OpenAIRE

    Revelle, Christina Humphries; Warwick, Zoe S.

    2009-01-01

    Flavor-nutrient learning occurs when the post-ingestive consequences of a food are associated with its flavor. As a signal of the food's energy density, flavor-nutrient associations have the potential to contribute to the regulation of meal size. While all calorie sources (fat, carbohydrate, protein, ethanol) can support flavor-nutrient learning, prior research has found that flavor-nutrient associations based on fat may require higher nutrient concentrations and more rigorous experimental pr...

  6. Instantons and Spin-Flavor effects in Hadron Physics

    CERN Document Server

    Kochelev, N I

    2008-01-01

    We discuss the role of instantons in the spectroscopy of ordinary and exotic hadrons as well as in high energy reactions. We argue that the instanton induced flavor- and spin-dependent quark-quark and quark-gluon interactions can explain many features of the hadron spectrum. The observed anomalous spin and flavor effects in various reactions with hadrons can also be understood within the instanton model for QCD vacuum.

  7. SUSY flavor structure of generic 5D supergravity models

    CERN Document Server

    Abe, Hiroyuki; Sakamura, Yutaka; Yamada, Yusuke

    2011-01-01

    We perform a comprehensive and systematic analysis of the SUSY flavor structure of generic 5D supergravity models on $S^1/Z_2$ with multiple $Z_2$-odd vector multiplets that generate multiple moduli. The SUSY flavor problem can be avoided due to contact terms in the 4D effective K\\"ahler potential peculiar to the multi-moduli case. A detailed phenomenological analysis is provided based on an illustrative model.

  8. Influence of flavor oscillations on neutrino beam instabilities

    Energy Technology Data Exchange (ETDEWEB)

    Mendonça, J. T., E-mail: titomend@ist.utl.pt [Instituto de Física, Universidade de São Paulo, 05508-090 São Paulo SP (Brazil); Haas, F. [Instituto de Física, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre RS (Brazil); Bret, A. [ETSI Industriales, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain and Instituto de Investigaciones Energeticas y Aplicaciones Industriales, Campus Universitario de Ciudad Real, 13071 Ciudad Real (Spain)

    2014-09-15

    We consider the collective neutrino plasma interactions and study the electron plasma instabilities produced by a nearly mono-energetic neutrino beam in a plasma. We describe the mutual interaction between neutrino flavor oscillations and electron plasma waves. We show that the neutrino flavor oscillations are not only perturbed by electron plasmas waves but also contribute to the dispersion relation and the growth rates of neutrino beam instabilities.

  9. Flavor structure with multi moduli in 5D SUGRA

    CERN Document Server

    Abe, Hiroyuki

    2008-01-01

    We investigate 5-dimensional supergravity on S^1/Z_2 with a physical Z_2-odd vector multiplet, which yields an additional modulus other than the radion. We find additional terms in the 4-dimensional effective theory that are peculiar to the multi moduli case. Such terms can make the soft masses are non-tachyonic and almost flavor-universal at tree-level, in contrast to the single modulus case. This provides a new possibility to solve the SUSY flavor problem.

  10. Report of the Quark Flavor Physics Working Group

    CERN Document Server

    Butler, J N; Ritchie, J L; Cirigliano, V; Kettell, S; Briere, R; Petrov, A A; Schwartz, A; Skwarnicki, T; Zupan, J; Christ, N; Sharpe, S R; Van de Water, R S; Altmannshofer, W; Arkani-Hamed, N; Artuso, M; Asner, D M; Bernard, C; Bevan, A J; Blanke, M; Bonvicini, G; Browder, T E; Bryman, D A; Campana, P; Cenci, R; Cline, D; Comfort, J; Cronin-Hennessy, D; Datta, A; Dobbs, S; Duraisamy, M; El-Khadra, A X; Fast, J E; Forty, R; Flood, K T; Gershon, T; Grossman, Y; Hamilton, B; Hill, C T; Hill, R J; Hitlin, D G; Jaffe, D E; Jawahery, A; Jessop, C P; Kagan, A L; Kaplan, D M; Kohl, M; Krizan, P; Kronfeld, A S; Lee, K; Littenberg, L S; MacFarlane, D B; Mackenzie, P B; Meadows, B T; Olsen, J; Papucci, M; Parsa, Z; Paz, G; Perez, G; Piilonen, L E; Pitts, K; Purohit, M V; Quinn, B; Ratcliff, B N; Roberts, D A; Rosner, J L; Rubin, P; Seeman, J; Seth, K K; Schmidt, B; Schopper, A; Sokoloff, M D; Soni, A; Stenson, K; Stone, S; Sundrum, R; Tschirhart, R; Vainshtein, A; Wah, Y W; Wilkinson, G; Wise, M B; Worcester, E; Xu, J; Yamanaka, T

    2013-01-01

    This report represents the response of the Intensity Frontier Quark Flavor Physics Working Group to the Snowmass charge. We summarize the current status of quark flavor physics and identify many exciting future opportunities for studying the properties of strange, charm, and bottom quarks. The ability of these studies to reveal the effects of new physics at high mass scales make them an essential ingredient in a well-balanced experimental particle physics program.

  11. Flavor structure in D-brane models: Majorana neutrino masses

    Science.gov (United States)

    Hamada, Yuta; Kobayashi, Tatsuo; Uemura, Shohei

    2014-05-01

    We study the flavor structure in intersecting D-brane models. We study anomalies of the discrete flavor symmetries. We analyze the Majorana neutrino masses, which can be generated by D-brane instanton effects. It is found that a certain pattern of mass matrix is obtained and the cyclic permutation symmetry remains unbroken. As a result, trimaximal mixing matrix can be realized if Dirac neutrino mass and charged lepton mass matrices are diagonal.

  12. Flavor structure in D-brane models: Majorana neutrino masses

    CERN Document Server

    Hamada, Yuta; Uemura, Shohei

    2014-01-01

    We study the flavor structure in intersecting D-brane models. We study anomalies of the discrete flavor symmetries. We analyze the Majorana neutrino masses, which can be generated by D-brane instanton effects. It is found that a certain pattern of mass matrix is obtained and the cyclic permutation symmetry remains unbroken. As a result, trimaximal mixing matrix can be realized if Dirac neutrino mass and charged lepton mass matrices are diagonal.

  13. Flavor vs Energy Sensing in Brain Reward Circuits

    OpenAIRE

    de Araujo, Ivan E.

    2014-01-01

    Sweetness functions as a potent natural reinforcer in several species, from flies to rodents to primates including humans. The appreciation of flavored stimuli is greatly enhanced when sweetness is added, the obvious example being sugar-sweetened flavored beverages (the major source of excess added calories in US diets). Different sweet substances are nevertheless attributed greater incentive value than others, with glucose-containing sugars appearing as the uppermost sweet reward. Food choi...

  14. Assessing the Role of Color Cues and People's Beliefs About Color-Flavor Associations on the Discrimination of the Flavor of Sugar-Coated Chocolates

    National Research Council Canada - National Science Library

    Levitan, Carmel A; Zampini, Massimiliano; Li, Ryan; Spence, Charles

    2008-01-01

    We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor associations on their ability to discriminate the flavor of colored sugar-coated chocolate sweets...

  15. Flavor violating leptonic decays of the Higgs boson

    Science.gov (United States)

    Fathy, Seham; Ibrahim, Tarek; Itani, Ahmad; Nath, Pran

    2016-12-01

    Recent data from the ATLAS and CMS detectors at the Large Hadron Collider at CERN give a hint of possible violation of flavor in the leptonic decays of the Higgs boson. In this work we analyze the flavor violating leptonic decays H10→lil¯j (i ≠j ) within the framework of a minimal supersymmetric standard model extension with a vectorlike leptonic generation. Specifically we focus on the decay mode H10→μ τ . The analysis is done including tree and loop contributions involving exchange of W , Z , charged and neutral Higgs bosons and leptons and mirror leptons, charginos and neutralinos and sleptons and mirror sleptons. It is found that a substantial branching ratio of H10→μ τ , i.e., of as much as O (1 )%, can be achieved in this model, the size hinted by the ATLAS and CMS data. The flavor violating decays H10→e μ , e τ are also analyzed and found to be consistent with the current experimental limits. An analysis of the dependence of flavor violating decays on C P phases is given. The analysis is extended to include flavor decays of the heavier Higgs bosons. A confirmation of the flavor violation in Higgs boson decays with more data that is expected from LHC at √{s }=13 TeV will be evidence of new physics beyond the standard model.

  16. Instanton-dyon Ensembles III: Exotic Quark Flavors

    CERN Document Server

    Larsen, Rasmus

    2016-01-01

    "Exotic quarks" in the title refers to a modification of quark periodicity condition on the thermal circle by introduction of some phases -- known also as "flavor holonomies" -- different quark flavors. These phases provide a valuable tool, to be used for better understanding of deconfinement and chiral restoration phase transitions: by changing them one can dramatically modify both phase transitions. In the language of instanton constituents -- instanton-dyons or monopoles -- it has a very direct explanation: the interplay of flavor and color holonomies can switch topological zero modes between various dyon types. The model we will study in detail, the so called $Z_{N_c}$-symmetric QCD model with equal number of colors and flavors $N_c=N_f=2$ and special arrangement of flavor and color holonomies, ensure "most democratic" setting, in which each quark flavor and each dyon type are in one-to-one correspondence. The usual QCD has the opposite "most exclusive" arrangement: all quarks are antiperiodic and thus al...

  17. Kaon Thresholds and Two-Flavor Chiral Expansions for Hyperons

    Energy Technology Data Exchange (ETDEWEB)

    Fu-Jiun Jiang, Brian C. Tiburzi, Andre Walker-Loud

    2011-01-01

    Two-flavor chiral expansions provide a useful perturbative framework to study hadron properties. Such expansions should exhibit marked improvement over the conventional three-flavor chiral expansion. Although one can theoretically formulate two-flavor theories for the various hyperon multiplets, the nearness of kaon thresholds can seriously undermine the effectiveness of the perturbative expansion in practice. We investigate the importance of virtual kaon thresholds on hyperon properties, specifically their masses and isovector axial charges. Using a three-flavor expansion that includes SU(3) breaking effects, we uncover the underlying expansion parameter governing the description of virtual kaon thresholds. For spin-half hyperons, this expansion parameter is quite small. Consequently virtual kaon contributions are well described in the two-flavor theory by terms analytic in the pion mass-squared. For spin three-half hyperons, however, one is closer to the kaon production threshold, and the expansion parameter is not as small. Breakdown of SU(2) chiral perturbation theory is shown to arise from a pole in the expansion parameter associated with the kaon threshold. Estimating higher-order corrections to the expansion parameter is necessary to ascertain whether the two-flavor theory of spin three-half hyperons remains perturbative. We find that, despite higher-order corrections, there is a useful perturbative expansion for the masses and isovector axial charges of both spin-half and spin three-half hyperons.

  18. Helicity evolution at small x : Flavor singlet and nonsinglet observables

    Science.gov (United States)

    Kovchegov, Yuri V.; Pitonyak, Daniel; Sievert, Matthew D.

    2017-01-01

    We extend our earlier results for the quark helicity evolution at small x [J. High Energy Phys. 01 (2016) 072, 10.1007/JHEP01(2016)072] to derive the small-x asymptotics of the flavor singlet and flavor nonsinglet quark helicity TMDs and PDFs and of the g1 structure function. In the flavor singlet case we rederive the evolution equations obtained in our previous paper on the subject [J. High Energy Phys. 01 (2016) 072, 10.1007/JHEP01(2016)072], performing additional cross-checks of our results. In the flavor nonsinglet case we construct new small-x evolution equations by employing the large-Nc limit. All evolution equations resum double-logarithmic powers of αsln2(1 /x ) in the polarization-dependent evolution along with the single-logarithmic powers of αsln (1 /x ) in the unpolarized evolution which includes saturation effects. We solve the linearized flavor nonsinglet equation analytically, obtaining an intercept which agrees with the one calculated earlier by Bartels, Ermolaev and Ryskin [Z. Phys. C 70, 273 (1996)] using the infrared evolution equations. Our numerical solution of the linearized large-Nc evolution equations for the flavor singlet case is presented in the accompanying Letter [Phys. Rev. Lett. 118, 052001 (2017), 10.1103/PhysRevLett.118.052001] and is further discussed here.

  19. Single-flavor CSL phase in compact stars

    CERN Document Server

    Blaschke, D; Klahn, T; Berdermann, J

    2008-01-01

    We suggest a scenario where the three light quark flavors are sequentially deconfined under increasing pressure in cold asymmetric nuclear matter as e.g. in neutron stars. The basis for our analysis is a chiral quark matter model of Nambu--Jona-Lasinio (NJL) type with diquark pairing in the spin-1 single flavor (CSL), spin-0 two flavor (2SC) and three flavor (CFL) channels. We find that nucleon dissociation sets in at about the saturation density, n_0, when the down-quark Fermi sea is populated (d-quark dripline) due to the flavor asymmetry induced by beta-equilibrium and charge neutrality. At about 3n_0 u-quarks appear and a two-flavor color superconducting (2SC) phase is formed. The s-quark Fermi sea is populated only at still higher baryon density, when the quark chemical potential is of the order of the dynamically generated strange quark mass. We construct two different hybrid equations of state (EoS) using the Dirac-Brueckner Hartree-Fock (DBHF) approach and the EoS by Shen et al in the nuclear matter s...

  20. Sequential deconfinement of quark flavors in neutron stars

    CERN Document Server

    Blaschke, D; Klahn, T; Berdermann, J

    2008-01-01

    We suggest a scenario where the three light quark flavors are sequentially deconfined under increasing pressure in cold asymmetric nuclear matter as found, e.g., in neutron stars. The basis for our analysis is a chiral quark matter model of Nambu--Jona-Lasinio (NJL) type with diquark pairing in the spin-1 single flavor (CSL), spin-0 two flavor (2SC) and three flavor (CFL) channels. We find that nucleon dissociation sets in at about the saturation density, n_0, when the down-quark Fermi sea is populated (d-quark dripline) due to the flavor asymmetry induced by beta-equilibrium and charge neutrality. At about 3n_0 u-quarks appear and a two-flavor color superconducting (2SC) phase is formed. The s-quark Fermi sea is populated only at still higher baryon density, when the quark chemical potential is of the order of the dynamically generated strange quark mass. We construct two different hybrid equations of state (EoS) using the Dirac-Brueckner Hartree-Fock (DBHF) approach and the EoS by Shen et al. in the nuclear...

  1. Are salty liquid food flavorings in vitro antitumor substances?

    Science.gov (United States)

    Carvalho, Francisco R S; Moura, Antonio G; Rodrigues, Gardenia F; Nunes, Narcia M F; Lima, Daisy J B; Pessoa, Claudia; Costa, Marcilia P; Ferreira, Paulo M P; Peron, Ana Paula

    2016-09-01

    The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC50 values ranging from 125.4 µg/mL (Cheddar - HCT-116) to 402.6 µg/mL (Butter - OVCAR-8). Butter flavoring was the most cytotoxic on PBMC (136.3 µg/mL) and increased cell division rate in relation to the mitotic index but did not cause cellular aberrations. Onion and Cheddar flavorings reduced the mitotic index after 24h and 48h exposure, but only Onion flavoring resulted in cellular aberrations and mitotic spindle abnormalities, such as anaphase and telophase bridges, micronucleated cells, conchicine-metaphases and amplifications. So, Butter, Onion and/or Cheddar flavorings caused significant changes in the division of meristematic cells of A. cepa and presented cytotoxic action even on decontrolled proliferating human tumor cells.

  2. Quark flavor mixings from hierarchical mass matrices

    Energy Technology Data Exchange (ETDEWEB)

    Verma, Rohit [Chinese Academy of Sciences, Institute of High Energy Physics, Beijing (China); Rayat Institute of Engineering and Information Technology, Ropar (India); Zhou, Shun [Chinese Academy of Sciences, Institute of High Energy Physics, Beijing (China); Peking University, Center for High Energy Physics, Beijing (China)

    2016-05-15

    In this paper, we extend the Fritzsch ansatz of quark mass matrices while retaining their hierarchical structures and show that the main features of the Cabibbo-Kobayashi-Maskawa (CKM) matrix V, including vertical stroke V{sub us} vertical stroke ≅ vertical stroke V{sub cd} vertical stroke, vertical stroke V{sub cb} vertical stroke ≅ vertical stroke V{sub ts} vertical stroke and vertical stroke V{sub ub} vertical stroke / vertical stroke V{sub cb} vertical stroke < vertical stroke V{sub td} vertical stroke / vertical stroke V{sub ts} vertical stroke can be well understood. This agreement is observed especially when the mass matrices have non-vanishing (1, 3) and (3, 1) off-diagonal elements. The phenomenological consequences of these for the allowed texture content and gross structural features of 'hierarchical' quark mass matrices are addressed from a model-independent prospective under the assumption of factorizable phases in these. The approximate and analytical expressions of the CKM matrix elements are derived and a detailed analysis reveals that such structures are in good agreement with the observed quark flavor mixing angles and the CP-violating phase at the 1σ level and call upon a further investigation of the realization of these structures from a top-down prospective. (orig.)

  3. Conformal symmetry and light flavor baryon spectra

    CERN Document Server

    Kirchbach, M

    2010-01-01

    The degeneracy among parity pairs systematically observed in the N and Delta spectra is interpreted as signature for conformal symmetry realization in the light flavor baryon sector in consequence of AdS/CFT. The case is made by showing that all the observed N and Delta resonances with masses below 2500 MeV distribute fairly well over the first levels of a unitary representation of the conformal group, a representation that covers the spectrum of a quark-diquark system, placed directly on the AdS_5 cone, conformally compactified to R^1*S^3. The free geodesic motion on the S^3 manifold is described by means of the scalar conformal equation there, which is of the Klein-Gordon type. The equation is then gauged by the "curved" Coulomb potential that has the form of a cotangent function. Conformal symmetry is not exact, this because the gauge potential slightly modifies the conformal centrifugal barrier of the free geodesic motion. Thanks to this, the degeneracy between P11-S11 pairs from same level is relaxed, wh...

  4. Flavor Constraints on Split Fermion Models

    Energy Technology Data Exchange (ETDEWEB)

    Lillie, Ben

    2003-06-26

    We examine the contributions to rare processes that arise in models where the Standard Model fermions are localized at distinct points in compact extra dimensions. Tree-level flavor changing neutral current interactions for the Kaluza-Klein (KK) gauge field excitations are induced in such models, and hence strong constraints are thought to exist on the size of the additional dimensions. We find a general parameterization of the model which does not depend on any specific fermion geography and show that typical values of the parameters can reproduce the fermion hierarchy pattern. Using this parameterization, we reexamine the contributions to neutral meson mixing, rare meson decays, and single top-quark production in e{sup +}e{sup -} collisions. We find that is it possible to evade the stringent bounds for natural regions of the parameters, while retaining finite separations between the fermion fields and without introducing a new hierarchy. The resulting limits on the size of the compact dimension can be as low as TeV{sup -1}.

  5. Fermion EDMs with Minimal Flavor Violation

    CERN Document Server

    He, Xiao-Gang; Li, Siao-Fong; Tandean, Jusak

    2014-01-01

    We study the electric dipole moments (EDMs) of fermions in the standard model supplemented with right-handed neutrinos and its extension including neutrino seesaw mechanism under the framework of minimal flavor violation (MFV). In the quark sector, we find that the current experimental bound on the neutron EDM does not yield a~significant restriction on the scale of MFV. In addition, we consider how MFV may affect the contribution of the strong theta-term to the neutron EDM. For the leptons, the existing EDM data also do not lead to strict limits if neutrinos are Dirac particles. On the other hand, if neutrinos are Majorana in nature, we find that the constraints become substantially stronger. Moreover, the results of the latest search for the electron EDM by the ACME Collaboration are sensitive to the MFV scale of order a~few hundred GeV or higher. We also look at constraints from $CP$-violating electron-nucleon interactions that may be probed in atomic or molecular EDM searches.

  6. The rigidity of three flavor quark matter

    Energy Technology Data Exchange (ETDEWEB)

    Sharma, Rishi [Los Alamos National Laboratory; Mannarelli, Massimo [IEEC/CSIC

    2008-01-01

    Cold three flavor quark matter at large (but not asymptotically large) densities may exist in a crystalline color superconducting phase. These phases are characterized by a gap parameter {Delta} that varies periodieally in space, forming a crystal structure. A Ginzburg-Landau expansion in {Delta} shows that two crystal structures based on cubic symetry are particularly favorable, and may be the ground state of matter at densities present in neutron star cores. We derive the effective action for the phonon fields that describe space-and time-dependent fluctuations of the crystal structure formed by {Delta}, and obtain the shear modulus from the coefficients of the spatial derivative terms. Within a Ginzburg-Landau approximation, we find shear moduli which are 20 to 1000 times larger than those of neutron star crusts. This phase ofmatter is thus more rigid than any known material in the universe, but at the same time the crystalline color superconducting phase is also superftuid. These properties raise the possibility that the presence of this phase within neutron stars may have distinct implications for their phenomenology. For example, (some) pulsar glitches may originate in crystalline superconducting neutron star cores.

  7. Spin-flavor composition of excited baryons

    Science.gov (United States)

    Fernando, Ishara; Goity, Jose

    2015-10-01

    The excited baryon masses are analyzed in the framework of the 1 /Nc expansion using the available physical masses and also the masses obtained in lattice QCD for different quark masses. The baryon states are organized into irreducible representations of SU (6) × O (3) , where the [ 56 ,lP =0+ ] ground state and excited baryons, and the [ 56 ,2+ ] and [ 70 ,1- ] excited states are analyzed. The analyses are carried out to O 1 /Nc and first order in the quark masses. The issue of state identifications is discussed. Numerous parameter independent mass relations result at those orders, among them the well known Gell-Mann-Okubo and Equal Spacing relations, as well as additional relations involving baryons with different spins. It is observed that such relations are satisfied at the expected level of precision. Predictions for physically unknown states for each multiplet are obtained. From the quark-mass dependence of the coefficients in the baryon mass formulas an increasingly simpler picture of the spin-flavor composition of the baryons is observed with increasing pion mass (equivalently, increasing mu , d masses), as measured by the number of significant mass operators. This work was supported in part by DOE Contract No. DE-AC05-06OR23177 under which JSA operates the Thomas Jefferson National Accelerator Facility (J. L. G.), and by the NSF (USA) through Grant PHY-0855789 and PHY-1307413 (I. P. F and J. L. G).

  8. Lattice QCD with 12 Degenerate Quark Flavors

    CERN Document Server

    Jin, Xiao-Yong

    2012-01-01

    We report on new data from additional zero temperature simulations of QCD with 12 flavors. This is a continuation of previous studies using the DBW2 gauge action and naive staggered fermions. With the use of the force gradient integrator and a multiple-quark-mass preconditioned HMC, we have done simulations with input quark masses from $m_q=0.003$ to $m_q=0.008$. We have observed a metastable, first order, bulk transition that occurs at small input quark masses. As the quark mass increases, this first order bulk transition ends at a second order critical point, and, for still heavier quark masses, becomes the cross-over we have previously reported. We present measurements of hadron masses, decay constants and other low energy observables in the small quark mass region on the weak coupling side of the bulk transition. Our results show that the behavior of the system is still consistent with spontaneously broken chiral symmetry. We also discuss a preliminary investigation into the behavior of the bulk transitio...

  9. Characterization of flavor of whey protein hydrolysates.

    Science.gov (United States)

    Leksrisompong, Pattarin P; Miracle, R Evan; Drake, Maryanne

    2010-05-26

    Twenty-two whey protein hydrolysates (WPH) obtained from 8 major global manufacturers were characterized by instrumental analysis and descriptive sensory analysis. Proximate analysis, size exclusion chromatography, and two different degrees of hydrolysis (DH) analytical methods were also conducted. WPH were evaluated by a trained descriptive sensory panel, and volatile compounds were extracted by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Eleven representative WPH were selected, and 15 aroma active compounds were quantified by GC-MS via the generation of external standard curves. Potato/brothy, malty, and animal flavors and bitter taste were key distinguishing sensory attributes of WPH. Correlations between bitter taste intensity, degree of hydrolysis (using both methods), and concentration of different molecular weight peptides were documented, with high DH samples having high bitter taste intensity and a high concentration of low molecular weight peptides and vice versa. The four aroma-active compounds out of 40 detected by GC-O present at the highest concentration and with consistently high odor activity values in WPH were Strecker derived products, dimethyl sulfide (DMS), 3-methyl butanal, 2-methyl butanal, and methional. Orthonasal thresholds of WPH were lower (p applications.

  10. Flavor Constraints on Split Fermion Models

    CERN Document Server

    Lillie, Benjamin Huntington; Lillie, Ben; Hewett, JoAnne

    2003-01-01

    We examine the contributions to rare processes that arise in models where the Standard Model fermions are localized at distinct points in compact extra dimensions. Tree-level flavor changing neutral current interactions for the Kaluza-Klein (KK) gauge field excitations are induced in such models, and hence strong constraints are thought to exist on the size of the additional dimensions. We find a general parameterization of the model which does not depend on any specific fermion geography and show that typical values of the parameters can reproduce the fermion hierarchy pattern. Using this parameterization, we reexamine the contributions to neutral meson mixing, rare meson decays, and single top-quark production in $e^+e^-$ collisions. We find that is it possible to evade the stringent bounds for natural regions of the parameters, while retaining finite separations between the fermion fields and without introducing a new hierarchy. The resulting limits on the size of the compact dimension can be as low as TeV...

  11. New Physics at a Super Flavor Factory

    CERN Document Server

    Browder, Thomas E; Pirjol, Dan; Soni, Amarjit; Zupan, Jure

    2009-01-01

    The potential of a Super Flavor Factory (SFF) for searches of New Physics is reviewed. While very high luminosity B physics is assumed to be at the core of the program, its scope for extensive charm and tau studies are also emphasized. The possibility to run at the Upsilon(5S) as well as at the Upsilon(4S) is also very briefly discussed; in principle, this could provide very clean measurements of B_s decays. The strength and reach of a SFF is most notably due to the possibility of examining an impressive array of very clean observables. The angles and the sides of the unitarity triangle can be determined with unprecedented accuracy. These serve as a reference for New Physics (NP) sensitive decays such as B^+ ->tau^+ nu and penguin dominated hadronic decay modes, providing tests of generic NP scenarios with an accuracy of a few percent. Besides, very precise studies of direct and time dependent CP asymmetries in radiative B decays and forward-backward asymmetry studies in B -> X_s l^+ l^- and numerous null tes...

  12. A Minimal Model of Neutrino Flavor

    CERN Document Server

    Luhn, Christoph; Wingerter, Akın

    2012-01-01

    Models of neutrino mass which attempt to describe the observed lepton mixing pattern are typically based on discrete family symmetries with a non-Abelian and one or more Abelian factors. The latter so-called shaping symmetries are imposed in order to yield a realistic phenomenology by forbidding unwanted operators. Here we propose a supersymmetric model of neutrino flavor which is based on the group T7 and does not require extra Z_N or U(1) factors, which makes it the smallest realistic family symmetry that has been considered so far. At leading order, the model predicts tribimaximal mixing which arises completely accidentally from a combination of the T7 Clebsch-Gordan coefficients and suitable flavon alignments. Next-to-leading order (NLO) operators break the simple tribimaximal structure and render the model compatible with the recent results of the Daya Bay and Reno collaborations which have measured a reactor angle of around 9 degrees. Problematic NLO deviations of the other two mixing angles can be cont...

  13. Fermion EDMs with minimal flavor violation

    Science.gov (United States)

    He, Xiao-Gang; Lee, Chao-Jung; Li, Siao-Fong; Tandean, Jusak

    2014-08-01

    We study the electric dipole moments (EDMs) of fermions in the standard model supplemented with right-handed neutrinos and its extension including the neutrino seesaw mechanism under the framework of minimal flavor violation (MFV). In the quark sector, we find that the current experimental bound on the neutron EDM does not yield a significant restriction on the scale of MFV. In addition, we consider how MFV may affect the contribution of the strong theta-term to the neutron EDM. For the leptons, the existing EDM data also do not lead to strict limits if neutrinos are Dirac particles. On the other hand, if neutrinos are Majorana in nature, we find that the constraints become substantially stronger. Moreover, the results of the latest search for the electron EDM by the ACME Collaboration are sensitive to the MFV scale of order a few hundred GeV or higher. We also look at constraints from CP -violating electron-nucleon interactions that have been probed in atomic and molecular EDM searches.

  14. Chiral U(1) flavor models and flavored Higgs doublets: the top FB asymmetry and the W jj

    Energy Technology Data Exchange (ETDEWEB)

    Ko, P.; Omura, Yuji; Yu, Chaehyun

    2012-01-01

    We present U(1) flavor models for leptophobic Z' with flavor dependent couplings to the right-handed up-type quarks in the Standard Model (SM), which can accommodate the recent data on the top forward-backward (FB) asymmetry and the dijet resonance associated with a W boson reported by CDF Collaboration. Such flavor-dependent leptophobic charge assignments generally require extra chiral fermions for anomaly cancellation. Also the chiral nature of U(1)' flavor symmetry calls for new U(1)'-charged Higgs doublets in order for the SM fermions to have realistic renormalizable Yukawa couplings. The stringent constraints from the top FB asymmetry at the Tevatron and the same sign top pair production at the LHC can be evaded due to contributions of the extra Higgs doublets. We also show that the extension could realize cold dark matter candidates.

  15. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.

    Science.gov (United States)

    Schouteten, Joachim J; De Steur, Hans; De Pelsmaeker, Sara; Lagast, Sofie; De Bourdeaudhuij, Ilse; Gellynck, Xavier

    2015-12-09

    The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.

  16. Corticostriatal and dopaminergic response to beer flavor with both fMRI and [11C]raclopride Positron Emission Tomography

    Science.gov (United States)

    Oberlin, Brandon G.; Dzemidzic, Mario; Harezlak, Jaroslaw; Kudela, Maria A.; Tran, Stella M.; Soeurt, Christina M.; Yoder, Karmen K.; Kareken, David A.

    2016-01-01

    Background Cue-evoked drug seeking behavior likely depends on interactions between frontal activity and ventral striatal (VST) dopamine transmission. Using [11C]raclopride (RAC) positron emission tomography (PET), we previously demonstrated that beer flavor (absent intoxication) elicited VST dopamine (DA) release in beer drinkers, inferred by RAC displacement. Here, a subset of subjects from this previous RAC-PET study underwent a similar paradigm during functional magnetic resonance imaging (fMRI) to test how orbitofrontal cortex (OFC) and VST BOLD responses to beer flavor are related to VST DA release and motivation to drink. Methods Male beer drinkers (n=28, age=24±2, drinks/week=16±10) from our previous PET study participated in a similar fMRI paradigm wherein subjects tasted their most frequently consumed brand of beer and Gatorade® (appetitive control). We tested for correlations between blood oxygenation level dependent (BOLD) activation in fMRI and VST DA responses in PET, and drinking-related variables. Results Compared to Gatorade, beer flavor increased wanting and desire to drink, and induced BOLD responses in bilateral OFC and right VST. Wanting and desire to drink correlated with both right VST and medial OFC BOLD activation to beer flavor. Like the BOLD findings, beer flavor (relative to Gatorade) again induced right VST DA release in this fMRI subject subset, but there was no correlation between DA release and the magnitude of BOLD responses in frontal regions of interest. Conclusions Both imaging modalities showed a right lateralized VST response (BOLD and DA release) to a drug-paired conditioned stimulus, whereas fMRI BOLD responses in the VST and medial OFC also reflected wanting and desire to drink. The data suggest the possibility that responses to drug-paired cues may be rightward biased in the VST (at least in right-handed males), and that VST and OFC responses in this gustatory paradigm reflect stimulus wanting. PMID:27459715

  17. 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.)

  18. 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...

  19. Broken S_3 Flavor Symmetry of Leptons and Quarks: Mass Spectra and Flavor Mixing Patterns

    CERN Document Server

    Xing, Zhi-zhong; Zhou, Shun

    2010-01-01

    We apply the discrete S_3 flavor symmetry to both lepton and quark sectors of the standard model extended by introducing one Higgs triplet and realizing the type-II seesaw mechanism for finite neutrino masses. The resultant mass matrices of charged leptons (M_l), neutrinos (M_nu), up-type quarks (M_u) and down-type quarks (M_d) have a universal form consisting of two terms: one is proportional to the identity matrix I and the other is proportional to the democracy matrix D. We argue that the textures of M_l, M_u and M_d are dominated by the D term, while that of M_nu is dominated by the I term. This hypothesis implies a near mass degeneracy of three neutrinos and can naturally explain why the mass matrices of charged fermions are strongly hierarchical, why the quark mixing matrix is close to I and why the lepton mixing matrix contains two large angles. We discuss a rather simple perturbation ansatz to break the S_3 symmetry and obtain more realistic mass spectra of leptons and quarks as well as their flavor m...

  20. The equation of state for two flavor QCD at $N_{t}=6$

    CERN Document Server

    Bernard, C W; DeTar, C E; Gottlieb, S; Heller, U M; Hetrick, J E; Kärkkäinen, L; Rummukainen, R; Sugar, R L; Toussaint, D; Wingate, M

    1997-01-01

    We calculate the two flavor equation of state for QCD on lattices with lattice spacing a=(6T)^{-1} and find that cutoff effects are substantially reduced compared to an earlier study using a=(4T)^{-1}. However, it is likely that significant cutoff effects remain. We fit the lattice data to expected forms of the free energy density for a second order phase transition at zero-quark-mass, which allows us to extrapolate the equation of state to m_q=0 and to extract the speed of sound. We find that the equation of state depends weakly on the quark mass for small quark mass.

  1. Aspect of Fermion Mass Hierarchy within Flavor Democracy for Yukawa Couplings

    Science.gov (United States)

    Higuchi, Katsuichi; Yamamoto, Katsuji

    We discuss the fermion mass hierarchy by including vector-like fermions which are accommodated in E6 GUTs within flavor democracy for Yukawa couplings. In this framework, all Yukawa couplings for the standard Higgs doublet have the same strength, and all Yukawa couplings for the singlet Higgs have the same strength (New ansatz). In addition, singlet Higgs and right-handed neutrinos exist. Under this condition, the mass hierarchy mt ≫ mb ˜ mτ as well as mt ≫ mc, mu can be naturally explained.

  2. Mass Formulas Derived by Symmetry Breaking and Prediction of Masses on Heavy Flavor Hadrons

    CERN Document Server

    Chang, Yi-Fang

    2008-01-01

    The base is the Lagrangian of symmetry and its dynamical breaking or Higgs breaking. When the soliton-like solutions of the scalar field equations are substituted into the spinor field equations, in the approximation of non-relativity we derive the Morse-type potential, whose energy spectrum is the GMO mass formula and its modified accurate mass formula. According to the symmetry of s-c quarks, the heavy flavor hadrons which made of u,d and c quarks may be classified by SU(3) octet and decuplet. Then some simple mass formulas are obtained, from this we predict some masses of unknown hadrons.

  3. 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.

  4. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

    Chasman, C.; Beavis, D.; Debbe, R.; Lee, J.H.; Levine, M.J.; Videbaek, F.; Xu, Z.; Kleinfelder, S.; Li, S.; Cendejas, R.; Huang, H.; Sakai, S.; Whitten, C.; Joseph, J.; Keane, D.; Margetis, S.; Rykov, V.; Zhang, W.M.; Bystersky, M.; Kapitan, J.; Kushpil, V.; Sumbera, M.; Baudot, J.; Hu-Guo, C.; Shabetai, A.; Szelezniak, M.; Winter, M.; Kelsey, J.; Milner, R.; Plesko, M.; Redwine, R.; Simon, F.; Surrow, B.; Van Nieuwenhuizen, G.; Anderssen, E.; Dong, X.; Greiner, L.; Matis, H.S.; Morgan, S.; Ritter, H.G.; Rose, A.; Sichtermann, E.; Singh, R.P.; Stezelberger, T.; Sun, X.; Thomas, J.H.; Tram, V.; Vu, C.; Wieman, H.H.; Xu, N.; Hirsch, A.; Srivastava, B.; Wang, F.; Xie, W.; Bichsel, H.

    2008-02-25

    The STAR Collaboration proposes to construct a state-of-the-art microvertex detector,the Heavy Flavor Tracker (HFT), utilizing active pixel sensors and silicon strip technology. The HFT will significantly extend the physics reach of the STAR experiment for precision measurement of the yields and spectra of particles containing heavy quarks. This will be accomplished through topological identification of D mesons by reconstruction of their displaced decay vertices with a precision of approximately 50 mu m in p+p, d+A, and A+A collisions. The HFT consists of 4 layers of silicon detectors grouped into two sub-systems with different technologies, guaranteeing increasing resolution when tracking from the TPC and the Silicon Strip Detector (SSD) towards the vertex of the collision. The Intermediate Silicon Tracker (IST), consisting of two layers of single-sided strips, is located inside the SSD. Two layers of Silicon Pixel Detector (PIXEL) are inside the IST. The PIXEL detectors have the resolution necessary for a precision measurement of the displaced vertex. The PIXEL detector will use CMOS Active Pixel Sensors (APS), an innovative technology never used before in a collider experiment. The APSsensors are only 50 mu m thick and at a distance of only 2.5 cm from the interaction point. This opens up a new realm of possibilities for physics measurements. In particular, a thin detector (0.28percent radiation length per layer) in STAR makes it possible to do the direct topological reconstruction of open charm hadrons down to very low pT by the identification of the charged daughters of the hadronic decay.

  5. Robust conditioned flavor preference produced by intragastric starch infusions in rats.

    Science.gov (United States)

    Sclafani, A; Nissenbaum, J W

    1988-10-01

    Rats were intragastrically infused with hydrolyzed starch (16% Polycose) or water as they drank cherry- or grape-flavored water during 23-h/day tests; chow was available ad libitum. After 4 conditioning days the rats displayed a near-total preference (96%) for the starch-paired flavor over the water-paired flavor in two-choice tests. This conditioned flavor preference persisted during a 4-day extinction test when both flavors were paired with water infusions. The results demonstrate that the postingestive actions of starch are rewarding to nondeprived rats and can condition strong and long-lasting flavor preferences.

  6. Bose-Einstein Condensation in Strong-Coupling Quark Color Superconductor near Flavor SU(3) Limit

    Institute of Scientific and Technical Information of China (English)

    ZHANG Xiao-Bing; REN Chun-Fu; ZHANG Yi

    2011-01-01

    Near the flavor SU(3) limit, we propose an analytical description for color-flavor-locked-type Bardeen-Cooper-Schrieffer (BCS) phase in the Nambu Jona-Lasinio (NJL) model. The diquark behaviors in light-flavor and strange-flavor-involved channels and Bose-Einstein condensation (BEC) of bound diquark states are studied. When the attractive interaction between quarks is strong enough, a BCS-BEC crossover is predicted in the environment with color-flavor-locked pairing pattern. The resulting Bose-Einstein condensed phase is found to be an intergrade phase before the emergence of the previous-predicted BEC phase in two-flavor quark superconductor.

  7. Safety evaluation of substituted thiophenes used as flavoring ingredients.

    Science.gov (United States)

    Cohen, Samuel M; Fukushima, Shoji; Gooderham, Nigel J; Guengerich, F Peter; Hecht, Stephen S; Rietjens, Ivonne M C M; Smith, Robert L; Bastaki, Maria; Harman, Christie L; McGowen, Margaret M; Valerio, Luis G; Taylor, Sean V

    2017-01-01

    This publication is the second in a series by the Expert Panel of the Flavor and Extract Manufacturers Association summarizing the conclusions of its third systematic re-evaluation of the safety of flavorings previously considered to be generally recognized as safe (GRAS) under conditions of intended use. Re-evaluation of GRAS status for flavorings is based on updated considerations of exposure, structural analogy, metabolism, pharmacokinetics and toxicology and includes a comprehensive review of the scientific information on the flavorings and structurally related substances. Of the 12 substituted thiophenes reviewed here, 11 were reaffirmed as GRAS based on their rapid absorption, metabolism and excretion in humans and animals; the low estimated dietary exposure from flavor use; the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels; and the lack of significant genotoxic and mutagenic potential. For one of the substituted thiophenes, 3-acetyl-2,5-dimethylthiophene, it was concluded that more detailed exposure information, comparative metabolism studies and comprehensive toxicity data, including an in-depth evaluation of the mechanism of action for any adverse effects observed, are required for continuation of its FEMA GRAS™ status. In the absence of these data, the compound was removed from the FEMA GRAS list. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  8. Flavor comparison of natural cheeses manufactured in different countries.

    Science.gov (United States)

    Koppel, Kadri; Chambers, Delores H

    2012-05-01

    The objective of this study was to determine the main flavor components of different natural aged cheese types from various countries and determine whether a unique sensory characteristic exists within specific countries for European cheeses. The flavor of 152 cheeses from Estonia, France, Italy, Germany, Holland, Austria, England, Greece, Ireland, Spain, Switzerland, Sweden, Belgium, and Denmark were described during 4 independent studies. The sensory data from these studies were combined. The cheeses were sorted according to milk type and texture, and flavor characteristics of these groups were described. The main flavor characteristics of the cheeses tested were salty, sweet, sour, astringent, biting, pungent, sharp, nutty, musty/earthy, dairy fat, buttery, and dairy sweet. The cluster analysis divided the cheeses into 4 clusters: clusters 1 and 2 were sour, dairy sour, salty, astringent, biting, and varied in buttery (cluster 1) and sharp notes (cluster 2). Cluster 1 and 2 were mainly composed of French cheeses, while clusters 3 and 4 represented cheeses from various countries. Cluster 3 and 4 were sweet, with cooked milk and nutty characteristics and varied from buttery (cluster 3) to sharp notes (cluster 4). Cheeses from some countries, for example, France and Estonia, generally exhibited common sensory characteristics within the specific country, but cheeses from some other countries, such as Italy, varied widely, and seemed to have no common sensory theme. Most regional cheese standards are not specific about flavor profiles and these results suggest it may be possible to start a further characterization of cheeses in some countries.

  9. Quantum Zeno effect and the impact of flavor in leptogenesis

    CERN Document Server

    Blanchet, S; Raffelt, G G

    2006-01-01

    In thermal leptogenesis, the cosmic matter-antimatter asymmetry is produced by CP violation in the decays N --> l + \\Phi of heavy right-handed Majorana neutrinos N into ordinary leptons l and Higgs particles \\Phi. If some charged-lepton Yukawa couplings are in equilibrium during the leptogenesis epoch, the l interactions with the background medium are flavor sensitive and the coherence of their flavor content defined by N --> l+\\Phi is destroyed, modifying the efficiency of the inverse decays. We point out, however, that it is not enough that the flavor-sensitive processes are fast on the cosmic expansion time scale, they must be fast relative to the N l +\\Phi reactions lest the flavor amplitudes of l remain frozen by the repeated N l+\\Phi ``measurements''. Our more restrictive requirement is significant in the most interesting ``strong wash-out case'' where N l +\\Phi is fast relative to the cosmic expansion rate. We derive conditions for the unflavored treatment to be adequate and for flavor effects to be...

  10. Sterile neutrinos and flavor ratios in IceCube

    Science.gov (United States)

    Brdar, Vedran; Kopp, Joachim; Wang, Xiao-Ping

    2017-01-01

    The flavor composition of astrophysical neutrinos observed in neutrino telescopes is a powerful discriminator between different astrophysical neutrino production mechanisms and can also teach us about the particle physics properties of neutrinos. In this paper, we investigate how the possible existence of light sterile neutrinos can affect these flavor ratios. We consider two scenarios: (i) neutrino production in conventional astrophysical sources, followed by partial oscillation into sterile states; (ii) neutrinos from dark matter decay with a primary flavor composition enhanced in tau neutrinos or sterile neutrinos. Throughout the paper, we constrain the sterile neutrino mixing parameters from a full global fit to short and long baseline data. We present our results in the form of flavor triangles and, for scenario (ii), as exclusion limits on the dark matter mass and lifetime, derived from a fit to IceCube high energy starting events and through-going muons. We argue that identifying a possible flux of neutrinos from dark matter decay may require analyzing the flavor composition as a function of neutrino energy.

  11. Heavy Flavor Production in Heavy Ion Collisions at CMS

    CERN Document Server

    Sun, Jian

    2016-01-01

    Studies of Heavy flavor production are of great interest in heavy ion collisions. In the produced medium, the binding potential between a quark and antiquark in quarkonium is screened by surrounding light quarks and antiquarks. Thus, the various quarkonium states are expected to be melt at different temperatures depending on their binding energies, which allows us to characterize the QCD phase transition. In addition, open heavy flavor production are relevant for flavor-dependence of the in-medium parton energy loss. In QCD, gluons are expected to lose more energy compared to quarks when passing through the QGP due to the larger color charge. Compared to light quarks, heavy quarks are expected to lose less radiative energy because gluon radiation is suppressed at angles smaller than the ratio of the quark mass to its energy. This dead cone effect (and its disappearance at high transverse momentum) can be studied using open heavy flavor mesons and heavy flavor tagged jets. With CMS detector, quarkonia, open he...

  12. Lepton Flavor and Nonuniversality from Minimal Composite Higgs Setups

    Science.gov (United States)

    Carmona, Adrián; Goertz, Florian

    2016-06-01

    We present a new class of models of lepton flavor in the composite Higgs framework. Following the concept of minimality, they lead to a rich phenomenology in good agreement with the current experimental picture. Because of a unification of the right-handed leptons, our scenario is very predictive and can naturally lead to a violation of lepton-flavor universality in neutral current interactions. We will show that, in particular, the anomaly in RK=B (B →K μ+μ-)/B (B →K e+e-), found by LHCb, can be addressed, while other constraints from quark- and lepton-flavor physics are met. In fact, the minimal structure of the setup allows for the implementation of a very powerful flavor protection, which avoids the appearance of new sources of flavor-changing neutral currents to very good approximation. Finally, the new lepton sector provides a parametrically enhanced correction to the Higgs mass, such that the need for ultralight top partners is weakened considerably, linking the mass of the latter with the size of the neutrino masses.

  13. Gauged Flavor Group with Left-Right Symmetry

    CERN Document Server

    Guadagnoli, Diego; Sung, Ilmo

    2011-01-01

    We construct an anomaly-free extension of the left-right symmetric model, where the maximal flavor group is gauged and anomaly cancellation is guaranteed by adding new vectorlike fermion states. We address the question of the lowest allowed flavor symmetry scale consistent with data. Because of the mechanism recently pointed out by Grinstein et al. tree-level flavor changing neutral currents turn out to play a very weak constraining role. The same occurs, in our model, for electroweak precision observables. The main constraint turns out to come from WR-mediated flavor changing neutral current box diagrams, primarily K - Kbar mixing. In the case where discrete parity symmetry is present at the TeV scale, this constraint implies lower bounds on the mass of vectorlike fermions and flavor bosons of 5 and 10 TeV respectively. However, these limits are weakened under the condition that only SU(2)_R x U(1)_{B-L} is restored at the TeV scale, but not parity. For example, assuming the SU(2) gauge couplings in the rati...

  14. Sterile particles from the flavor gauge model of masses

    Science.gov (United States)

    Smetana, Adam

    2013-04-01

    Our motivation is to study a dynamics which has the ambition to underlie models of the electroweak symmetry breaking via the condensation of known fermions. The right-handed neutrinos and the seesaw mechanism are necessary ingredients for viability of this scenario. The existence of right-handed neutrinos follows from theoretical consistence of a model based on dynamical flavor gauge symmetry breaking. The model is defined by a particular flavor representation setting of electroweakly charged fermions. Only finite number of versions of the model exists. They differ by the number and the flavor structure of the right-handed neutrino sector. We choose for inspection one of them, the non-minimal version with right-handed neutrinos in one sextet and four anti-triplet flavor representations. We show that a Majorana pairing of the sextet right-handed neutrinos is responsible for the flavor symmetry breaking and for the seesaw pattern of the neutrino mass matrix. The dynamically generated neutrino mass matrix spontaneously breaks the lepton number and the chiral sterility symmetry of the right-handed neutrino sector. As a result, a spectrum of majorons, neutrino composites, manifests. We study main characteristics of both massive sterile neutrinos and majorons.

  15. Topics in three flavor chiral dynamics

    Energy Technology Data Exchange (ETDEWEB)

    Nissler, Robin

    2007-07-01

    In this work, we investigate several processes in low-energy hadron physics by combining chiral perturbation theory (ChPT), the effective field theory of quantum chromodynamics (QCD) at low energies, with a unitarization method based on the Bethe-Salpeter equation. Such so-called chiral unitary approaches are capable of describing processes in the three flavor sector of the strong interaction which involve substantial effects from final-state interactions and the excitation of (subthreshold) resonances, a domain where the perturbative framework of ChPT is not applicable. In part I of this work we study {eta} and {eta}' decays which constitute a perfect tool to examine symmetries and symmetry breaking patterns of QCD being incorporated in a model-independent fashion in ChPT. In particular, these decays allow to investigate the breaking of isospin symmetry due to the light quark mass difference m{sub d}-m{sub u} as well as effects of anomalies stemming from the quantum nature of QCD. For these reasons the decays of {eta} and {eta}' have also attracted considerable experimental interest. They are currently under investigation at several facilities including KLOE rate at DA{phi}NE, Crystal Ball at MAMI, WASA-at-COSY, VES at IHEP, and CLEO at CESR. In part II we investigate low-energy meson-baryon scattering in the strangeness S=-1 sector which is dominated by the {lambda}(1405) resonance immediately below the anti KN threshold. The anti KN interaction below threshold is of relevance for the quest of possible deeply bound anti K-nuclear clusters and has recently received an additional tight constraint: the K{sup -}p scattering length as determined from kaonic hydrogen by the KEK and the DEAR collaborations. Apart from successfully describing a large amount of experimental data and furnishing predictions for yet unmeasured quantities, our calculations allow to interrelate different experimental observables providing important consistency tests of experiments. E

  16. A flavor kit for BSM models

    Energy Technology Data Exchange (ETDEWEB)

    Porod, Werner [Universitaet Wuerzburg, Institut fuer Theoretische Physik und Astronomie, Wuerzburg (Germany); Staub, Florian [BCTP und Physikalisches Institut, Universitaet Bonn, Bonn (Germany); Vicente, Avelino [Universite de Liege, IFPA, Liege (Belgium)

    2014-08-15

    We present a new kit for the study of flavor observables in models beyond the standard model. The setup is based on the public codes SARAH and SPheno and allows for an easy implementation of new observables. The Wilson coefficients of the corresponding operators in the effective lagrangian are computed by SPheno modules written by SARAH. New operators can also be added by the user in a modular way. For this purpose a handy Mathematica package called thePreSARAHhas been developed. This uses FeynArts and FormCalc to derive generic form factors at tree- and 1-loop levels and to generate the necessary input files for SARAH. This framework has been used to implement BR(l{sub α} → l{sub β}γ), BR(l{sub α} → 3l{sub β}), CR(μ - e, A), BR(τ → P l), BR(h → l{sub α}l{sub β}), BR(Z → l{sub α}l{sub β}), BR(B{sup 0}{sub s,d} → l anti l), BR(anti B → X{sub s}γ), BR(anti B → X{sub s}l anti l), BR(anti B → X{sub d,s}νanti ν), BR(K{sup +} → π{sup +}νanti ν), BR(K{sub L} → π{sup 0}νanti ν), ΔM{sub B{sub s,B{sub d}}}, ΔM{sub K}, ε{sub K}, BR(B → Kμanti μ), BR(B → lν), BR(D{sub s} → lν) and BR(K → lν) in SARAH. Predictions for these observables can now be obtained in a wide range of SUSY and non-SUSY models. Finally, the user can use the same approach to easily compute additional observables. (orig.)

  17. Yeast diversity and native vigor for flavor phenotypes.

    Science.gov (United States)

    Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S

    2015-03-01

    Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Flavor changing neutral currents in a realistic composite technicolor model

    Science.gov (United States)

    Carone, Christopher D.; Hamilton, Rowan T.

    1993-03-01

    We consider the phenomenology of a composite technicolor model proposed recently by Georgi. Composite technicolor interactions produce four-quark operators in the low energy theory that contribute to flavor changing neutral current processes. While we expect operators of this type to be induced at the compositeness scale by the flavor-symmetry breaking effects of the preon mass matrices, the Georgi model also includes operators from higher scales that are not GIM-suppressed. Since these operators are potentially large, we study their impact on flavor changing neutral currents and CP violation in the neutral K, B, and D meson systems. Notably, we find that this model gives rise to a typical value for {ɛ‧}/{ɛ} that is much smaller than most standard model estimates.

  19. Lepton flavor violation in the Simplest Little Higgs model

    CERN Document Server

    Roig, P

    2016-01-01

    Little Higgs Models are a possible elegant solution to the hierarchy problem on the Higgs mass. As they predict naturally small deviations with respect to SM results, they are in agreement with all current experimental data. In this contribution, we review lepton flavor violation in the Simplest Little Higgs model focusing on semileptonic lepton flavor violating tau decays (where some new results are presented) and $H\\to\\ell\\ell'$. Within this model, the most promising decay channels for discovering lepton flavor violation are $\\mu\\to e$ conversion in nuclei, $\\mu\\to e\\gamma^{(*)}$, $\\tau\\to (e/\\mu)\\gamma$ and $\\tau\\to (e/\\mu) (\\pi^+\\pi^-/\\rho)$.

  20. 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....

  1. Topological susceptibility with three flavors of staggered quarks

    CERN Document Server

    Aubin, C; Billeter, B; DeTar, C; Gottlieb, S; Gregory, E; Heller, U M; Hetrick, J E; Osborn, J; Sugar, R L; Toussaint, D; Billeter, Brian; Gottlieb, Steven

    2005-01-01

    As one test of the validity of the staggered-fermion fourth-root determinant trick, we examine the suppression of the topological susceptibility of the QCD vacuum in the limit of small quark mass. The suppression is sensitive to the number of light sea quark flavors. Our study is done in the presence of 2+1 flavors of dynamical quarks in the improved staggered fermion formulation. Variance-reduction techniques provide better control of statistical errors. New results from staggered chiral perturbation theory account for taste-breaking effects in the low-quark mass behavior of the susceptibility, thereby reducing scaling violations from this source. Measurements over a range of quark masses at two lattice spacings permit a rough continuum extrapolation to remove the remaining lattice artifacts. The results are consistent with chiral perturbation theory with the correct flavor counting.

  2. Charged-Lepton Mixing and Lepton Flavor Violation

    CERN Document Server

    Guadagnoli, Diego

    2015-01-01

    We present a model for calculating charged-lepton mixing matrices. These matrices are an essential ingredient for predicting lepton flavor-violating rates in the lepton number nonuniversal models recently proposed to explain anomalies in B-meson decays. The model is based on work on "constrained flavor breaking" by Appelquist, Bai and Piai relating the charged-lepton mass matrix, M_l, to those for the up and down-type quarks, M_{u,d}. We use our recent model of lepton nonuniversality to illustrate the magnitudes of flavor-violating B-decay rates that might be expected. Decays with mu tau final states generally have the highest rates by far.

  3. Continuous Flavor Symmetries and the Stability of Asymmetric Dark Matter

    CERN Document Server

    Bishara, Fady

    2014-01-01

    Generically, the asymmetric interactions in asymmetric dark matter (ADM) models lead to decaying DM. We show that, for ADM that carries nonzero baryon number, the continuous flavor symmetries that generate the flavor structure in the quark sector also imply a looser lower bound on the mass scale of the asymmetric mediators between the dark and visible sectors. The mediators for $B=2$ ADM that can produce a signal in the future indirect dark matter searches can thus also be searched for at the LHC. For two examples of the mediator models, with either the MFV or Froggatt-Nielsen flavor breaking pattern, we derive the FCNC constraints and discuss the search strategies at the LHC.

  4. A flavor-safe composite explanation of $R_K$

    CERN Document Server

    Carmona, Adrian

    2016-01-01

    In these proceedings we discuss a flavor-safe explanation of the anomaly found in $R_K= {\\cal B}(B \\to K \\mu^+ \\mu^-)/{\\cal B}(B \\to K e^+ e^-)$ by LHCb, within the framework of composite Higgs models. We present a model featuring a non-negligible degree of compositeness for all three generations of right-handed leptons, which leads to a violation of lepton-flavor universality in neutral current interactions while other constraints from quark- and lepton-flavor physics are met. Moreoever, the particular embedding of the lepton sector considered in this setup provides a parametrically enhanded contribution to the Higgs mass that can weak considerably the need for ultra-light top partners.

  5. Low-energy Variety of Asymmetric SUSY Flavor Structure

    CERN Document Server

    Inoue, K; Yoshioka, K; Inoue, Kenzo; Kojima, Kentaro; Yoshioka, Koichi

    2007-01-01

    In this letter we study the low-energy phenomenology and cosmological implications of supersymmetric grand unified theory with asymmetric flavor structure, which is suggested by the recent observation of fermion masses and mixing angles. The predictions of the scenario are rather dependent on a Yukawa parameter fixed by group-theoretical argument. A reduced value of the parameter gives a resolution to the sign problem of supersymmetric Higgs mass \\mu, with which the theory becomes simultaneously consistent with the experimental data of bottom/tau mass ratio, flavor-changing rare decay of bottom quark, and the muon anomalous magnetic moment. The relic abundance of the lightest superparticle as cold dark matter of the universe is also investigated in light of the three-years WMAP result. A new source of flavor violation is found in the D-term induced scalar masses, that is a distinctive signature of the generation asymmetry.

  6. Neutrino flavor transformation in the lepton-asymmetric universe

    CERN Document Server

    Johns, Lucas; Cirigliano, Vincenzo; Paris, Mark W; Fuller, George M

    2016-01-01

    We investigate neutrino flavor transformation in the early universe in the presence of a lepton asymmetry, focusing on a two-flavor system with 1 - 3 mixing parameters. We identify five distinct regimes that emerge in an approximate treatment neglecting collisions as the initial lepton asymmetry at high temperature is varied from values comparable to current constraints on the lepton number down to values at which the neutrino-neutrino forward-scattering potential is negligible. The characteristic phenomena occurring in these regimes are (1) large synchronized oscillations, (2) minimal flavor transformation, (3) asymmetric (neutrino- or antineutrino-only) MSW, (4) partial MSW, and (5) symmetric MSW. We examine our numerical results in the framework of adiabaticity, and we illustrate how they are modified by collisional damping. Finally, we point out the existence of matter-neutrino resonances in the early universe and show that they suffer from non-adiabaticity.

  7. Supernova neutrino three-flavor evolution with dominant collective effects

    CERN Document Server

    Fogli, Gianluigi; Marrone, Antonio; Tamborra, Irene

    2008-01-01

    Neutrino and antineutrino fluxes from a core-collapse galactic supernova are studied, within a representative three-flavor scenario with inverted mass hierarchy and tiny 1-3 mixing. The initial flavor evolution is dominated by collective self-interaction effects, which are computed in a full three-family framework along an averaged radial trajectory. During the whole time span considered (t=1-20 s), neutrino and antineutrino spectral splits emerge as dominant features in the energy domain for the final, observable fluxes. Some minor or unobservable three-family features (e.g, related to the muonic-tauonic flavor sector) are also discussed for completeness. The main results can be useful for SN event rate simulations in specific detectors.

  8. Lepton Number and Lepton Flavor Violation through Color Octet States

    CERN Document Server

    Choubey, Sandhya; Mitra, Manimala; Rodejohann, Werner

    2012-01-01

    We discuss neutrinoless double beta decay and lepton flavor violating decays such as $\\mu->e\\gamma$ in the colored seesaw scenario. In this mechanism, neutrino masses are generated at one-loop via the exchange of TeV-scale fermionic and scalar color octets. The same particles mediate lepton number and flavor violating processes. We show that within this framework a dominant color octet contribution to neutrinoless double beta decay is possible without being in conflict with constraints from lepton flavor violating processes. We furthermore compare the "direct" color octet contribution to neutrinoless double beta decay with its "indirect" contribution, namely the usual standard light Majorana neutrino exchange. For degenerate color octet fermionic states both contributions are proportional to the usual effective mass, while for non-degenerate octet fermions this feature is not present. Depending on the model parameters, either of the contributions can be dominant.

  9. Lepton number and lepton flavor violation through color octet states

    Science.gov (United States)

    Choubey, Sandhya; Duerr, Michael; Mitra, Manimala; Rodejohann, Werner

    2012-05-01

    We discuss neutrinoless double beta decay and lepton flavor violating decays such as μ → eγ in the colored seesaw scenario. In this mechanism, neutrino masses are generated at one-loop via the exchange of TeV-scale fermionic and scalar color octets. The same particles mediate lepton number and flavor violating processes. We show that within this framework a dominant color octet contribution to neutrinoless double beta decay is possible without being in conflict with constraints from lepton flavor violating processes. We furthermore compare the "direct" color octet contribution to neutrinoless double beta decay with the "indirect" contribution, namely the usual standard light Majorana neutrino exchange. For degenerate color octet fermionic states both contributions are proportional to the usual effective mass, while for non-degenerate octet fermions this feature is not present. Depending on the model parameters, either of the contributions can be dominant.

  10. The strong coupling constant of QCD with four flavors

    Energy Technology Data Exchange (ETDEWEB)

    Tekin, Fatih

    2010-11-01

    In this thesis we study the theory of strong interaction Quantum Chromodynamics on a space-time lattice (lattice QCD) with four flavors of dynamical fermions by numerical simulations. In the early days of lattice QCD, only pure gauge field simulations were accessible to the computational facilities and the effects of quark polarization were neglected. The so-called fermion determinant in the path integral was set to one (quenched approximation). The reason for this approximation was mainly the limitation of computational power because the inclusion of the fermion determinant required an enormous numerical effort. However, for full QCD simulations the virtual quark loops had to be taken into account and the development of new machines and new algorithmic techniques made the so-called dynamical simulations with at least two flavors possible. In recent years, different collaborations studied lattice QCD with dynamical fermions. In our project we study lattice QCD with four degenerated flavors of O(a) improved Wilson quarks in the Schroedinger functional scheme and calculate the energy dependence of the strong coupling constant. For this purpose, we determine the O(a) improvement coefficient c{sub sw} with four flavors and use this result to calculate the step scaling function of QCD with four flavors which describes the scale evolution of the running coupling. Using a recursive finite-size technique, the {lambda} parameter is determined in units of a technical scale L{sub max} which is an unambiguously defined length in the hadronic regime. The coupling {alpha}{sub SF} of QCD in the so-called Schroedinger functional scheme is calculated over a wide range of energies non-perturbatively and compared with 2-loop and 3-loop perturbation theory as well as with the non-perturbative result for only two flavors. (orig.)

  11. Realization of the Lepton Flavor Structure from Point Interactions

    CERN Document Server

    Fujimoto, Yukihiro; Sakamoto, Makoto; Takahashi, Ryo

    2014-01-01

    We investigate a 5d gauge theory on $S^1$ with point interactions. The point interactions describe extra boundary conditions and provide three generations, the charged lepton mass hierarchy, the lepton flavor mixing and tiny degenerated neutrino masses after choosing suitable boundary conditions and parameters. The existence of the restriction in the flavor mixing, which appears from the configuration of the extra dimension, is one of the features of this model. Tiny Yukawa couplings for the neutrinos also appears without the see-saw mechanism nor symmetries in our model. The magnitude of CP violation in the leptons can be a prediction and is consistent with the current experimental data.

  12. Impact of squark flavor violation on neutralino dark matter

    Science.gov (United States)

    Herrmann, Björn; Klasen, Michael; Le Boulc'H, Quentin

    2011-11-01

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

  13. Anomalous mass dimension of multi-flavor QCD

    CERN Document Server

    Doff, A

    2016-01-01

    Models of strongly interacting theories with a large mass anomalous dimension ($\\gamma_m$) provide an interesting possibility for the dynamical origin of the electroweak symmetry breaking. A laboratory for these models is QCD with many flavors, which may present a non-trivial fixed point associated to a conformal region. Studies based on conformal field theories and on Schwinger-Dyson equations have suggested the existence of bounds on the mass anomalous dimension at the fixed points of these models. In this note we discuss $\\gamma_m$ values of multi-flavor QCD exhibiting a non-trivial fixed point and affected by relevant four-fermion interactions.

  14. Phenomenology of S_4 Flavor Symmetric extra U(1) model

    CERN Document Server

    Daikoku, Yasuhiro

    2013-01-01

    We study several phenomenologies of an E_6 inspired extra U(1) model with S_4 flavor symmetry. With the assignment of left-handed quarks and leptons to S_4-doublet, SUSY flavor problem is softened. As the extra Higgs bosons are neutrinophilic, baryon number asymmetry in the universe is realized by leptogenesis without causing gravitino overproduction. We find that the allowed region for the lightest chargino mass is given by 100-140 GeV, if the dark matter is a singlino dominated neutralino whose mass is about 36 GeV.

  15. Flavors in the microscopic approach to N=1 gauge theories

    CERN Document Server

    Ferrari, Frank

    2009-01-01

    In this note, we solve an extended version of the N=1 super Yang-Mills theory with gauge group U(N), an adjoint chiral multiplet and Nf flavors of quarks, by using the N=1 microscopic formalism based on Nekrasov's sums over colored partitions. Our main new result is the computation of the general mesonic operators. We prove that the generalized Konishi anomaly equations with flavors are satisfied at the non-perturbative level. This yields in particular a microscopic, first principle derivation of the matrix model disk diagram contributions that must be included in the Dijkgraaf-Vafa approach.

  16. Leptons and Quarks from a Discrete Flavor Symmetry

    CERN Document Server

    Ahn, Y H

    2013-01-01

    We propose a new model of leptons and quarks based on the discrete flavor symmetry $T'$, the double covering of $A_4$, in which the hierarchies of charged fermion masses and the mildness of neutrino masses are responsible for Higgs scalars. After spontaneous breaking of flavor symmetry, with the constraint of renormalizability in the Lagrangian, the leptons have $m_{e}=0$ and the quarks have the Cabibbo-Kobayashi-Maskawa (CKM) mixing angles $\\theta^{q}_{12}=13^{\\circ}, \\theta^{q}_{23}=0^{\\circ}$ and $\\theta^{q}_{13}=0^{\\circ}$. Thus, certain effective dimension-5 operators are introduced, which induce $m_{e}\

  17. Discrete Flavor Symmetries and Models of Neutrino Mixing

    CERN Document Server

    Altarelli, Guido

    2010-01-01

    We review the application of non abelian discrete groups to the theory of neutrino masses and mixing, which is strongly suggested by the agreement of the Tri-Bimaximal mixing pattern with experiment. After summarizing the motivation and the formalism, we discuss specific models, based on A4, S4 and other finite groups, and their phenomenological implications, including lepton flavor violating processes, leptogenesis and the extension to quarks. In alternative to Tri-Bimaximal mixing the application of discrete flavor symmetries to quark-lepton complementarity and Bimaximal Mixing is also considered.

  18. Lepton flavor violation in low-scale seesaw models: SUSY and non-SUSY contributions

    CERN Document Server

    Abada, A; Porod, W; Staub, F; Vicente, A; Weiland, C

    2014-01-01

    Taking the supersymmetric inverse seesaw mechanism as the explanation for neutrino oscillation data, we investigate charged lepton flavor violation in radiative and 3-body lepton decays as well as in neutrinoless $\\mu-e$ conversion in muonic atoms. In contrast to former studies, we take into account all possible contributions: supersymmetric as well as non-supersymmetric. We take CMSSM-like boundary conditions for the soft supersymmetry breaking parameters. We find several regions where cancellations between various contributions exist, reducing the lepton flavor violating rates by an order of magnitude compared to the case where only the dominant contribution is taken into account. This is in particular important for the correct interpretation of existing data as well as for estimating the reach of near future experiments where the sensitivity will be improved by one to two orders of magnitude. Moreover, we demonstrate that ratios like BR($\\tau\\to 3 \\mu$)/BR($\\tau\\to \\mu e^+ e^-$) can be used to determine wh...

  19. Higgs, flavor at the high pT frontier, top and FCNC

    CERN Document Server

    Palestini, Sandro; The ATLAS collaboration

    2015-01-01

    Talk (15 min) on flavor at high pT, covering aspects of Higgs and top-quark studies (couplings, production cross section, FCNC, flavor non conservation). ATLAS results are briefly discussed, including very recent ones.

  20. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor.

    Science.gov (United States)

    Wu, Qun; Chen, Bi; Xu, Yan

    2015-05-04

    Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF), in which filamentous fungi produce hydrolases to degrade the starch into fermentable sugar. Saccharomyces cerevisiae simultaneously transforms the sugars to ethanol and flavor compounds. The saccharification rate plays an important role in regulating the liquor yield and flavor profile. This work investigated the effect of saccharification rate on fermentation by regulating the inoculation ratio (1:0.1, 1:0.5, 1:1, 1:5, 1:10) of S. cerevisiae and Aspergillus oryzae, the main saccharification agent. We found no significant difference in reducing sugar content among the mixed cultures with different ratios. This indicated a balance of the saccharification rate and the sugar consumption rate, in which the former was controlled by the interaction between A. oryzae and S. cerevisiae, and the latter controlled the metabolism of the two species. The ethanol yield was the highest in ratios of 1:0.5, 1:1, and 1:5, while the total production of flavor compounds was the highest for the ratio of 1:0.5, which was mainly attributed to the vigorous metabolism of S. cerevisiae. The inoculum ratio of 1:10 produced the second highest content of flavor compounds in which a large number of alcohols and esters were derived from the vigorous metabolism of A. oryzae. This indicated that the saccharification rate significantly influenced the flavor metabolism. This study improves understanding of the interaction and cooperation between A. oryzae and S. cerevisiae in co-culture fermentation for Chinese liquor making. Copyright © 2015. Published by Elsevier B.V.

  1. Search for flavor lepton number violation in slepton decays at LEP2 and NLC

    OpenAIRE

    Krasnikov, N. V.

    1995-01-01

    We show that in supersymmetric models with explicit flavor lepton number violation due to soft supersymmetry breaking terms there must be flavor lepton number violation in slepton decays. We propose to look for flavor lepton number violation in righthanded selectron and smuon decays. For selectron and smuon lighter than 80 Gev flavor lepton number violation in slepton decays could be discovered at LEP2 provided the mixing betwen selectron and smuon is not small. We also estimate NLC discovery...

  2. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    OpenAIRE

    Maijon Purba

    2014-01-01

    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 c...

  3. 27 CFR 24.184 - Use of volatile fruit-flavor concentrate.

    Science.gov (United States)

    2010-04-01

    ...-flavor concentrate. 24.184 Section 24.184 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... fruit-flavor concentrate. (a) General. In the cellar treatment of natural wine of the winemaker's own production there may be added volatile fruit-flavor concentrate produced from the same kind of fruit or from...

  4. 27 CFR 24.130 - Change in volatile fruit-flavor concentrate operations.

    Science.gov (United States)

    2010-04-01

    ...-flavor concentrate operations. 24.130 Section 24.130 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Subsequent to Original Establishment § 24.130 Change in volatile fruit-flavor concentrate operations. If the proprietor desires to make any change in the process employed to produce volatile fruit-flavor concentrate...

  5. 27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.

    Science.gov (United States)

    2010-04-01

    ... fruit-flavor concentrate operations. 24.113 Section 24.113 Alcohol, Tobacco Products and Firearms... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step...

  6. Spin polarization versus color–flavor locking in high-density quark matter

    DEFF Research Database (Denmark)

    Tsue, Yasuhiko; da Providência, João; Providência, Constança;

    2015-01-01

    It is shown that spin polarization with respect to each flavor in three-flavor quark matter occurs instead of color–flavor locking at high baryon density by using the Nambu–Jona-Lasinio model with four-point tensor-type interaction. Also, it is indicated that the order of phase transition between...

  7. Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets

    NARCIS (Netherlands)

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

    2010-01-01

    Young animals can learn about flavors from the maternal diet that appear in the amniotic fluid and mother's milk, which may reduce neophobia for similarly flavored food types at weaning. Flavor learning may be beneficial for piglets, which after the rather abrupt weaning in pig husbandry frequently

  8. Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets

    NARCIS (Netherlands)

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

    2010-01-01

    Young animals can learn about flavors from the maternal diet that appear in the amniotic fluid and mother's milk, which may reduce neophobia for similarly flavored food types at weaning. Flavor learning may be beneficial for piglets, which after the rather abrupt weaning in pig husbandry frequently

  9. Search for flavor lepton number violation in slepton decays at LHC

    OpenAIRE

    Krasnikov, N. V.

    1996-01-01

    We show that in supersymmetric models with explicit flavor lepton number violation due to soft supersymmetry breaking mass terms there could be detectable flavor lepton number violation in slepton decays. We estimate LHC discovery potential of the lepton flavor number violation in slepton decays.

  10. Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach

    Science.gov (United States)

    Background: There is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing ...

  11. Search for anomalous semileptonic decay of heavy flavor hadrons produced in association with a W boson at CDF II

    CERN Document Server

    Abulencia, A; Adelman, J; Affolder, T; Akimoto, T; Albrow, M G; Ambrose, D; Amerio, S; Amidei, D; Anastassov, A; Anikeev, K; Annovi, A; Antos, J; Aoki, M; Apollinari, G; Arguin, J F; Arisawa, T; Artikov, A; Ashmanskas, W; Attal, A; Azfar, F; Azzi-Bacchetta, P; Azzurri, P; Bacchetta, N; Bachacou, H; Badgett, W; Barbaro-Galtieri, A; Barnes, V E; Barnett, B A; Baroiant, S; Bartsch, V; Bauer, G; Bedeschi, F; Behari, S; Belforte, S; Bellettini, G; Bellinger, J; Belloni, A; Ben-Haim, E; Benjamin, D; Beretvas, A; Beringer, J; Berry, T; Bhatti, A; Binkley, M; Bisello, D; Bishai, M; Blair, R E; Blocker, C; Bloom, K; Blumenfeld, B; Bocci, A; Bodek, A; Boisvert, V; Bölla, G; Bolshov, A; Bortoletto, D; Boudreau, J; Bourov, S; Boveia, A; Brau, B; Bromberg, C; Brubaker, E; Budagov, Yu A; Budd, H S; Budd, S; Burkett, K; Busetto, G; Bussey, P; Byrum, K L; Cabrera, S; Campanelli, M; Campbell, M; Canelli, F; Canepa, A; Carlsmith, D; Carosi, R; Carron, S; Casarsa, M; Castro, A; Catastini, P; Cauz, D; Cavalli-Sforza, M; Cerri, A; Cerrito, L; Chang, S H; Chapman, J; Chen, Y C; Chertok, M; Chiarelli, G; Chlachidze, G; Chlebana, F; Cho, I; Cho, K; Chokheli, D; Chou, J P; Chu, P H; Chuang, S H; Chung, K; Chung, W H; Chung, Y S; Ciljak, M; Ciobanu, C I; Ciocci, M A; Clark, A; Clark, D; Coca, M; Connolly, A; Convery, M E; Conway, J; Cooper, B; Copic, K; Cordelli, M; Cortiana, G; Cruz, A; Cuevas-Maestro, J; Culbertson, R; Cyr, D; Da Ronco, S; D'Auria, S; D'onofrio, M; Dagenhart, D; De Barbaro, P; De Cecco, S; Deisher, A; De Lentdecker, G; Dell'Orso, Mauro; Demers, S; Demortier, L; Deng, J; Deninno, M; De Pedis, D; Derwent, P F; Dionisi, C; Dittmann, J R; Di Turo, P; Dorr, C; Dominguez, A; Donati, S; Donega, M; Dong, P; Donini, J; Dorigo, T; Dube, S; Ebina, K; Efron, J; Ehlers, J; Erbacher, R; Errede, D; Errede, S; Eusebi, R; Fang, H C; Farrington, S; Fedorko, I; Fedorko, W T; Feild, R G; Feindt, M; Fernández, J P; Field, R; Flanagan, G; Flores-Castillo, L R; Foland, A; Forrester, S; Foster, G W; Franklin, M; Freeman, J C; Fujii, Y; Furic, I; Gajjar, A; Gallinaro, M; Galyardt, J; García, J E; García-Sciveres, M; Garfinkel, A F; Gay, C; Gerberich, H; Gerchtein, E; Gerdes, D; Giagu, S; Di Giovanni, G P; Giannetti, P; Gibson, A; Gibson, K; Ginsburg, C; Giokaris, N; Giolo, K; Giordani, M; Giunta, M; Giurgiu, G; Glagolev, V; Glenzinski, D A; Gold, M; Goldschmidt, N; Goldstein, J; Gómez, G; Gómez-Ceballos, G; Goncharov, M; González, O; Gorelov, I; Goshaw, A T; Gotra, Yu; Goulianos, K; Gresele, A; Griffiths, M; Grinstein, S; Grosso-Pilcher, C; Grundler, U; Guimarães da Costa, J; Haber, C; Hahn, S R; Hahn, K; Halkiadakis, E; Hamilton, A; Han, B Y; Handler, R; Happacher, F; Hara, K; Hare, M; Harper, S; Harr, R F; Harris, R M; Hatakeyama, K; Hauser, J; Hays, C; Hayward, H; Heijboer, A; Heinemann, B; Heinrich, J; Hennecke, M; Herndon, M; Heuser, J; Hidas, D; Hill, C S; Hirschbuehl, D; Höcker, A; Holloway, A; Hou, S; Houlden, M; Hsu, S C; Huffman, B T; Hughes, R E; Huston, J; Ikado, K; Incandela, J R; 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Semenov, A; Semeria, F; Sexton-Kennedy, L; Sfiligoi, I; Shapiro, M D; Shears, T G; Shepard, P F; Sherman, D; Shimojima, M; Shochet, M; Shon, Y; Shreyber, I; Sidoti, A; Sill, A; Sinervo, P; Sisakian, A; Sjölin, J; Skiba, A; Slaughter, A J; Sliwa, K; Smirnov, D; Smith, J R; Snider, F D; Snihur, R; Söderberg, M; Soha, A; Somalwar, S; Sorin, V; Spalding, J; Spinella, F; Squillacioti, P; Stanitzki, M; Staveris-Polykalas, A; Saint-Denis, R; Stelzer, B; Stelzer-Chilton, O; Stentz, D; Strologas, J; Stuart, D; Suh, J S; Sukhanov, A; Sumorok, K; Sun, H; Suzuki, T; Taffard, A; Tafirout, R; Takashima, R; Takeuchi, Y; Takikawa, K; Tanaka, M; Tanaka, R; Tecchio, M; Teng, P K; Terashi, K; Tether, S; Thom, J; Thompson, A S; Thomson, E; Tipton, P; Tiwari, V; Tkaczyk, S; Toback, D; Tokar, S; Tollefson, K; Tomura, T; Tonelli, D; Tonnesmann, M; Torre, S; Torretta, D; Tourneur, S; Trischuk, W; Tsuchiya, R; Tsuno, S; Turini, N; Ukegawa, F; Unverhau, T; Uozumi, S; Usynin, D; Vacavant, L; Vaiciulis, A W; Vallecorsa, S; Varganov, A; Vataga, E; Velev, G; Veramendi, G; Veszpremi, V; Vickey, T; Vidal, R; Vila, I; Vilar, R; Vollrath, I; Volobuev, I P; Würthwein, F; Wagner, P; Wagner, R G; Wagner, R L; Wagner, W; Wallny, R; Walter, T; Wan, Z; Wang, M J; Wang, S M; Warburton, A; Ward, B; Waschke, S; Waters, D; Watts, T; Weber, M; Wester, W C; Whitehouse, B; Whiteson, D; Wicklund, A B; Wicklund, E; Williams, H H; Wilson, P; Winer, B L; Wittich, P; Wolbers, S; Wolfe, C; Worm, S; Wright, T; Wu, X; Wynne, S M; Yagil, A; Yamamoto, K; Yamaoka, J; Yamashita, Y; Yang, C; Yang, U K; Yao, W M; Yeh, G P; Yoh, J; Yorita, K; Yoshida, T; Yu, I; Yu, S S; Yun, J C; Zanello, L; Zanetti, A; Zaw, I; Zetti, F; Zhang, X; Zhou, J; Zucchelli, S

    2006-01-01

    We present a search for anomalous semileptonic decays of heavy flavor hadrons produced in association with a $W$ boson, in proton-antiproton collisions at sqrt{s}=1.96 TeV. We use 162 pb-1 of data collected with the CDF II detector at the Fermilab Tevatron Collider. We select events with one W boson and at least one jet with an identified secondary vertex. In the jets with a secondary vertex we look for a semileptonic decay to a muon. We compare the number of jets with both a secondary vertex and a semileptonic decay, and the kinematic properties of these jets, with the standard model expectation of W plus heavy flavor production and decay. No discrepancy is seen between the observation and the expectation, and we set limits on the production cross section of a B-like hadron with an anomalously high semileptonic branching ratio.

  12. 'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers.

    Science.gov (United States)

    Bouhlal, Sofia; Issanchou, Sylvie; Chabanet, Claire; Nicklaus, Sophie

    2014-12-01

    Children's vegetable intake is below the recommended amounts. No studies to date have tested the relevance of using salt or spices to increase children's vegetable acceptance. Our objective was to compare the effect of repeated exposure (RE) and of flavor-flavor learning (FFL) on toddlers' acceptance of a non-familiar vegetable. Two unconditioned stimuli were used: salt and a salt-associated spice. Toddlers attending six nurseries were assigned to 3 groups in a between subject design. Groups were exposed 8 times to a basic salsify puree (0.2% salt w/w; RE group; n = 47), a salty salsify puree (0.5% salt w/w; FFL-Salt group; n = 54) or a spiced salsify puree (0.2% salt and 0.02% nutmeg w/w; FFL-Nutmeg group; n = 50). Acceptance (intake and liking) of the target vegetable (basic salsify puree) and of a control vegetable (carrot puree) was evaluated at pre-exposure, at each exposure of the learning period, at post-exposure, and at 1, 3 and 6 months after exposure. In all groups, intake of the target vegetable increased from pre- to post-exposure. This increase was significantly higher in the RE group (64 ± 11 g) than in the FFL-Salt group (23 ± 11 g) and marginally higher than in the FFL-Nutmeg group (36 ± 11 g). No difference between groups was observed on the increase in liking of the target vegetable from pre- to post-exposure. The increase of the target vegetable intake was still observed after 6 months for all groups. Thus, repeated exposure appears to be the simplest choice to increase vegetable intake on the short and long term in toddlers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Dark matter from one-flavor SU(2) gauge theory

    CERN Document Server

    Francis, Anthony; Lewis, Randy; Tulin, Sean

    2016-01-01

    SU(2) gauge theory with a single fermion in the fundamental representation is a minimal non-Abelian candidate for the dark matter sector, which is presently missing from the standard model. Having only a single flavor provides a natural mechanism for stabilizing dark matter on cosmological timescales. Preliminary lattice results are presented and discussed in the context of dark matter phenomenology.

  14. Researchers Argue Boredom May Be "A Flavor of Stress"

    Science.gov (United States)

    Sparks, Sarah D.

    2012-01-01

    Students may say a teacher's lesson is boring, a researcher says, when frustration is really what they feel. While boredom is a perennial student complaint, emerging research shows it is more than students' not feeling entertained, but rather a "flavor of stress" that can interfere with their ability to learn and even their health. An…

  15. Incidental and intentional flavor memory in young and older subjects

    NARCIS (Netherlands)

    Moller, P.; Mojet, J.; Koster, E.P.

    2007-01-01

    Incidental and intentional learning and memory for 2 novel flavors were compared in young and elderly subjects. Incidental and intentional learning groups rated 2 new soups on acceptability for different occasions and were tested for memory the next day. On the first day, only the intentional group

  16. Capturing flavors from Capsicum baccatum by introgression in sweet pepper

    NARCIS (Netherlands)

    Eggink, P.M.; Tikunov, Y.M.; Maliepaard, C.A.; Haanstra, J.P.W.; Rooij, de H.; Vogelaar, A.; Gutteling, E.W.; Freymark, G.; Bovy, A.G.; Visser, R.G.F.

    2014-01-01

    The species Capsicum baccatum includes the most common hot peppers of the Andean cuisine, known for their rich variation in flavors and aromas. So far the C. baccatum genetic variation remained merely concealed for Capsicum annuum breeding, due to post-fertilization genetic barriers encountered in i

  17. Towards flavored bound states beyond rainbows and ladders

    CERN Document Server

    El-Bennich, B; Paracha, M A; de Melo, J P B C

    2013-01-01

    We give a snapshot of recent progress in solving the Dyson-Schwinger equation with a beyond rainbow-ladder ansatz for the dressed quark-gluon vertex which includes ghost contributions. We discuss the motivations for this approach with regard to heavy-flavored bound states and form factors and briefly describe future steps to be taken.

  18. Little Flavor: Heavy Leptons, Z' and Higgs Phenomenology

    CERN Document Server

    Sun, Sichun

    2014-01-01

    The Little Flavor model is a close cousin of the Little Higgs theory which aims to generate flavor structure around TeV scale. While the original Little Flavor only included the quark sector, here we build the lepton part of the Little Flavor model and explore its phenomenology. The model produces the neutrino mixing matrix and Majorana masses of the Standard Model neutrinos through coupling to heavy lepton partners and Little Higgses. We combine the usual right-handed seesaw mechanism with global symmetry protection to suppress the Standard Model neutrino masses, and identify the TeV partners of leptons as right-handed Majorana neutrinos. The lepton masses and mixing matrix are calculated perturbatively in the theory. The TeV new gauge bosons have suppressed decay width in dilepton channels. Even assuming the Standard Model couplings, the branching ratios to normal dilepton channels are largely reduced in the model, to evade the bound from current $Z'$ search. It also opens up the new search channels for exo...

  19. High-p_T dilepton tails and flavor physics

    Science.gov (United States)

    Greljo, Admir; Marzocca, David

    2017-08-01

    We investigate the impact of flavor-conserving, non-universal quark-lepton contact interactions on the dilepton invariant mass distribution in p p → ℓ ^+ ℓ ^- processes at the LHC. After recasting the recent ATLAS search performed at 13 TeV with 36.1 fb^{-1} of data, we derive the best up-to-date limits on the full set of 36 chirality-conserving four-fermion operators contributing to the processes and estimate the sensitivity achievable at the HL-LHC. We discuss how these high-p_T measurements can provide complementary information to the low-p_T rare meson decays. In particular, we find that the recent hints on lepton-flavor universality violation in b → s μ ^+ μ ^- transitions are already in mild tension with the dimuon spectrum at high-p_T if the flavor structure follows minimal flavor violation. Even if the mass scale of new physics is well beyond the kinematical reach for on-shell production, the signal in the high-p_T dilepton tail might still be observed, a fact that has been often overlooked in the present literature. In scenarios where new physics couples predominantly to third generation quarks, instead, the HL-LHC phase is necessary in order to provide valuable information.

  20. Heating (Gapless) Color-Flavor Locked Quark Matter

    DEFF Research Database (Denmark)

    Fukushima, Kenji; Kouvaris, Christoforos; Rajagopal, Krishna

    2005-01-01

    We explore the phase diagram of neutral quark matter at high baryon density as a function of the temperature T and the strange quark mass Ms. At T=0, there is a sharp distinction between the insulating color-flavor locked (CFL) phase, which occurs where Ms^2/mu 0 and Delta_2->0) cross. Because we...