Thematische Bibliographien / Flavour

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Auswahl der wissenschaftlichen Literatur zum Thema „Flavour“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 11. März 2023

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Zeitschriftenartikel zum Thema "Flavour"

Pike Moore, Stephanie, Catherine Osborn, Sarah Koopman Gonzalez, Amanda Quisenberry, Elizabeth G. Klein, Manpreet Kaur, Jessica Suratkal und Erika Trapl. „Flavour loyalty may predict cessation or substitution following a cigarillo flavour ban among young adults in the USA“. Tobacco Control 31, Suppl 3 (November 2022): s206—s213. http://dx.doi.org/10.1136/tc-2022-057487.

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SignificanceThe purpose of this research was to measure flavour loyalty and identify how current cigarillo users may respond to a hypothetical flavour ban in the USA.MethodsCigarillo users aged 21–28 (n=531) were recruited between October 2020 and April 2021 to participate in an online survey. Respondents categorised their preferred, usual and current cigarillo flavours. Individuals who preferred tobacco flavours were compared with individuals who preferred any other flavours. Strength of preferences, or flavour loyalty, was defined when an individual’s preferred flavour matched what they use both usually and currently creating a spectrum of individuals with a strong tobacco preference (n=34), weak tobacco preference (n=20), weak flavour preference (n=162) and strong flavour preference (n=315). Those preferring tobacco were aggregated into any tobacco preference (n=54).ResultsIndividuals who preferred any flavour scored higher on a scale of nicotine dependence. There was a dose–response relationship in those who said they would discontinue cigarillos if flavoured options were not available: 11.4% of individuals with any tobacco flavour preference, 27.8% of those with a weak flavour preference and 38.1% of those with a strong flavour preference. A similar trend was noted among those who would switch to another product: 19.2% of those with tobacco flavour preference, 34.3% of those with a weak flavour preference and 43.2% of those with a strong flavour preference.ConclusionIndividuals who display strong flavour preferences were more likely to say they would discontinue use or seek out alternative flavoured products following a ban on flavoured cigarillos.

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Farley, Shannon M., Kevin RJ Schroth, Victoria Grimshaw, Wentai Luo, Julia L. DeGagne, Peyton A. Tierney, Kilsun Kim und James F. Pankow. „Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015“. Tobacco Control 27, Nr. 2 (11.04.2017): 170–76. http://dx.doi.org/10.1136/tobaccocontrol-2016-053552.

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BackgroundYouth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with ‘characterising flavours’ except for ‘tobacco, menthol, mint and wintergreen’. Enforcement is based on packaging: explicit use of a flavour name (eg, ‘strawberry’) or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name.MethodsSixteen tobacco products were purchased within NYC in 2015 that did not have explicit flavour names, along with three with flavour names. These were analysed for 92 known flavour chemicals plus triacetin by gas chromatography/mass spectrometry.Results14 of the 16 products had total determined flavour chemical levels that were higher (>0.3 mg/g) than in previously studied flavour-labelled products and of a chemical profile indicating added flavour chemicals.ConclusionsThe results suggest that the tobacco industry has responded to sales restrictions by renaming flavoured products to avoid explicitly identifying them as flavoured. While chemical analysis is the most precise means of identifying flavours in tobacco products, federal tobacco laws pre-empt localities from basing regulations on that approach, limiting enforcement options. If the Food and Drug Administration would mandate that all tobacco products must indicate when flavourings are present above a specific level, local jurisdictions could enforce their sales restrictions. A level of 0.1 mg/g for total added flavour chemicals is suggested here as a relevant reference value for regulating added flavour chemicals in tobacco products.

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Gammon, Doris G., Todd Rogers, Ellen M. Coats, James M. Nonnemaker, Kristy L. Marynak, Nicole M. Kuiper und Brian A. King. „National and state patterns of concept-flavoured cigar sales, USA, 2012–2016“. Tobacco Control 28, Nr. 4 (01.08.2018): 394–400. http://dx.doi.org/10.1136/tobaccocontrol-2018-054348.

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IntroductionCigar sales have increased in the USA in recent years. A growing proportion of cigar sales are of flavoured varieties, many bearing ambiguous or ‘concept’ flavour descriptions (eg, Jazz). This study assessed US cigar sales by flavour category (ie, concept flavoured, characterising flavoured and tobacco), at national, regional and state levels.MethodsSales of cigarillos, large cigars and little cigars from chain, franchise and convenience stores, mass merchandisers, supermarkets, drug, dollar and club stores, and military commissaries during 2012–2016 were acquired from the Nielsen Company. US national-level and state-level sales, including District of Columbia, were analysed by flavour category. Flavour descriptors were classified as ‘tobacco', ‘characterising’ or ‘concept', based on Universal Product Code (UPC)-linked characteristics and brand website and consumer review descriptions.ResultsCigar sales increased by 29% during 2012–2016, driven by a 78% increase in cigarillo sales. The proportion of concept-flavoured sales increased from 9% to 15%, while the proportion of sales decreased for tobacco (50% to 49%) and characterising flavours (eg, cherry) (41% to 36%). Cigarillos had the greatest increase in unique concept flavour descriptions (17 to 46 unique UPCs), with most sales occurring among Sweet, Jazz and Green Sweets concept flavours. By US region, total and concept-flavoured cigarillo sales were highest in the South.ConclusionsFlavoured cigars are increasingly labelled with concept flavours, including in areas with flavoured tobacco sales restrictions. Cigarillos are driving recent increases in US cigar and concept-flavoured cigar sales. It is important to consider concept flavours when addressing flavoured tobacco product sales and use.

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Bold, Krysten W., Suchitra Krishnan-Sarin, Stephanie O'Malley und Meghan E. Morean. „Examining associations of e-cigarette flavour restrictions with e-cigarette use and success quitting smoking among US adults“. Tobacco Control 31, Suppl 3 (November 2022): s184—s186. http://dx.doi.org/10.1136/tobaccocontrol-2022-057458.

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IntroductionRestricting available e-cigarette flavours to only tobacco and menthol may reduce appeal among youth; it is unknown how flavour restrictions impact adults using e-cigarettes to quit smoking cigarettes.MethodsOnline US survey data were collected in summer 2021 from 857 adults who reported using e-cigarettes in a recent attempt to quit smoking. Survey items assessed e-cigarette flavours used during their quit attempt, whether e-cigarette flavour bans restricted access to flavours they like, and what impact the restrictions had on e-cigarette behaviour. Multivariable logistic regression models were used to examine the associations of flavour bans with success quitting smoking for 1 month or longer.Results30.2% (N=259) reported restricted access to e-cigarette flavours they like. During their quit attempt, 64.9% (N=168) used tobacco or menthol-flavoured e-cigarettes, and 90.7% (N=235) used another flavour that could be affected by restrictions, most commonly fruit, mint, and candy/dessert. Responses to flavour restrictions included switching devices to continue using preferred flavours (39.4%), using the same device only with available flavours (35.9%), buying preferred flavours elsewhere (eg, online) (19.3%), making flavours (3.5%) and ‘other’ (eg, no longer using e-cigarettes) (1.9%). The odds of quitting smoking for 1 month or longer were not significantly different between those experiencing flavour restrictions (vs not), preferring tobacco/menthol (vs restricted) flavour, or switching flavours in response to the bans (vs finding another way to obtain restricted flavours) (p>0.11).ConclusionExperiencing e-cigarette flavour restrictions was not associated with success quitting smoking among adults using e-cigarettes to try to quit.

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Leavens, Eleanor L., Leslie M. Driskill, Neil Molina, Thomas Eissenberg, Alan Shihadeh, Emma I. Brett, Evan Floyd und Theodore L. Wagener. „Comparison of a preferred versus non-preferred waterpipe tobacco flavour: subjective experience, smoking behaviour and toxicant exposure“. Tobacco Control 27, Nr. 3 (05.04.2017): 319–24. http://dx.doi.org/10.1136/tobaccocontrol-2016-053344.

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IntroductionOne possible reason for the rapid proliferation of waterpipe (WP) smoking is the pervasive use of flavoured WP tobacco. To begin to understand the impact of WP tobacco flavours, the current study examined the impact of a preferred WP tobacco flavour compared with a non-preferred tobacco flavoured control on user’s smoking behaviour, toxicant exposure and subjective smoking experience.MethodThirty-six current WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavour vs non-preferred tobacco flavour control) in a randomised cross-over design. Participants completed survey questionnaires assessing subjective smoking experience, exhaled carbon monoxide (eCO) testing, and provided blood samples for monitoring plasma nicotine. WP smoking topography was measured continuously throughout the smoking session.ResultsWhile participants reported an enhanced subjective smoking experience including greater interest in continued use, greater pleasure derived from smoking, increased liking and enjoyment, and willingness to continue use after smoking their preferred WP tobacco flavour (p values <0.05), no significant differences were observed in nicotine and carbon monoxide boost between flavour preparations. Greater average puff volume (p=0.018) was observed during the non-preferred flavour session. While not significant, measures of flow rate, interpuff interval (IPI), and total number of puffs were trending towards significance (p values <0.10), with decreased IPI and greater total number of puffs during the preferred flavour session.DiscussionThe current study is the first to examine flavours in WP smoking by measuring preferred versus control preparations to understand the impact on subjective experience, smoking behaviour and toxicant exposure. The pattern of results suggests that even this relatively minor manipulation resulted in significant changes in subjective experience. These results indicate a possible need for regulations restricting flavours in WP tobacco as with combustible cigarettes.

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Calvo-Porral, Cristina, Sergio Rivaroli und Javier Orosa-Gonzalez. „How consumer involvement influences beer flavour preferences“. International Journal of Wine Business Research 32, Nr. 4 (13.04.2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.

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Purpose Much of the innovation in the beer sector has focussed on flavour, resulting in a proliferation of flavoured beers. In this paper, the understanding of consumers’ flavour preferences is a relevant question for the beer industry; however, little is known whether consumer involvement influences beer flavour preferences, and the purpose of the present study is directed to shed light on this area yet under-investigated. Design/methodology/approach The research was conducted in Spain, where a total amount of 565 beer consumers were classified based on their level of involvement with beer. Data were analysed by analysis of variance, Tukey test, principal component analysis and multidimensional scaling (MDS) to examine consumers’ preferences for different beer flavours using a consumer hedonic approach based on like and dislike evaluation. Findings The findings support the existence of a homogeneous pattern in beer-flavour preferences, regardless of consumer involvement, showing a greater liking for conventional flavours. Further, highly involved consumers show a higher preference for unconventional or flamboyant beer flavours, than low or medium involved consumers. Originality/value Derived from the findings it can be stated that consumers do not accept all kinds of flavours and that their level of product involvement affects their flavour preferences.

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Omaiye, Esther E., Wentai Luo, Kevin J. McWhirter, James F. Pankow und Prue Talbot. „Ethyl maltol, vanillin, corylone and other conventional confectionery-related flavour chemicals dominate in some e-cigarette liquids labelled ‘tobacco’ flavoured“. Tobacco Control 31, Suppl 3 (November 2022): s238—s244. http://dx.doi.org/10.1136/tc-2022-057484.

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BackgroundThe increased popularity of electronic cigarettes (e-cigarettes) has been linked to the abundance of flavoured products that are attractive to adolescents and young adults. In the last decade, e-cigarette designs have evolved through four generations that include modifications in battery power, e-cigarette liquid (e-liquid) reservoirs and atomiser units. E-liquids have likewise evolved in terms of solvent use/ratios, concentration and number of flavour chemicals, use of nicotine salts and acids, the recent increased use of synthetic cooling agents and the introduction of synthetic nicotine. Our current objective was to evaluate and compare the evolving composition of tobacco-flavoured e-liquids over the last 10 years.MethodsOur extensive database of flavour chemicals in e-liquids was used to identify trends and changes in flavour chemical composition and concentrations.ResultsTobacco-flavoured products purchased in 2010 and 2011 generally had very few flavour chemicals, and their concentrations were generally very low. In tobacco-flavoured refill fluids purchased in 2019 and Puff Bar Tobacco e-cigarettes, the total number and concentration of flavour chemicals were higher than expected. Products with total flavour chemicals >10 mg/mL contained one to five dominant flavour chemicals (>1 mg/mL). The most frequently used flavour chemicals in tobacco e-liquids were fruity and caramellic.ConclusionsThere is a need for continuous surveillance of e-liquids, which are evolving in often subtle and harmful ways. Chemical constituents of tobacco flavours should be monitored as they clearly can be doctored by manufacturers to have a taste that would appeal to young users.

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Zelinkova, Zuzana, und Thomas Wenzl. „Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco“. Analytical and Bioanalytical Chemistry 413, Nr. 8 (06.02.2021): 2103–11. http://dx.doi.org/10.1007/s00216-021-03175-0.

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AbstractThis paper describes an analytical method that supports the implementation of articles 9 and 10 of the WHO Framework Convention on Tobacco Control (FCTC) regarding the provisions on the reduction of the palatability and attractiveness of tobacco products regarding flavour ingredients. This study aimed to develop a screening method to identify cigarettes that may have a characterising flavour to support the implementation of the ban of characterising flavours of tobacco products, as laid down in the US and EU law. An analytical method combining direct thermal desorption and GC–QTOF MS was developed for acquiring the profile of volatile and semi-volatile substances in tobacco. A database of flavour additives was created comprising 133 compounds. A group of cigarettes without a declared characterising flavour was used to establish a reference profile of flavouring chemicals commonly present in tobacco products. A reference profile was modelled both by the means of principal component analysis (PCA) and based on the calculation of threshold values specified as 95th percentile of measured compounds’ relative responses. Cigarettes and roll-your-own tobacco labelled as flavoured were analysed to evaluate the discrimination power of the method. A constructed model of the reference cigarettes allowed the differentiation of the flavoured tobacco products from the reference group. The method allows drawing conclusions on the chemical profiles of flavour constituents of tobacco products at even sensorial subliminal concentration levels and is suitable for both the initial screening of products on the market for characterising flavours and for confirmatory purposes after sensory analysis. Graphical abstract

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Francis, S. A., P. T. Doyle, B. J. Leury und A. R. Egan. „Manipulation of dietary preferences by the infusion of propionic acid into the rumen of dairy cows in different body condition“. Australian Journal of Agricultural Research 55, Nr. 5 (2004): 495. http://dx.doi.org/10.1071/ar03193.

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An experiment using 16 cows (ranging from 11 to 127 days since the cessation of milk production) investigated how varying propionic acid concentration in rumen fluid influenced preference for chaff flavoured with either anise or vanilla. After an initial flavour preference test, cows were allocated among 4 treatments: 0, 5, 10, or 15% of daily maintenance ME requirements supplied by an intraruminal infusion of propionic acid. Cows received an infusion on alternate days in combination with a specific chaff flavour. After 10 days, each cow was offered both flavours simultaneously for 20 min and preference for the flavour associated with the infusion was calculated as the cows’ final preference for the infusion flavour (% of total DM intake) minus the initial preference for that same flavour. Concentration of propionic acid in ruminal fluid ranged between 10 and 50 mmol/L and was significantly correlated with treatment (100r 2 = 92.1). Preference for the flavour associated with elevated rumen fluid propionic acid was related to condition score (P = 0.057, 100r 2 = 23.4), liveweight (P = 0.042, 100r 2 = 26.3), and number of dry days prior to the experiment (P = 0.016, 100r 2 = 34.6). Lighter cows generally preferred the infusion flavour, and heavy cows, the alternative flavour, indicating that cows can discriminate between feeds based on rumen fluid propionic acid concentration, but preference is influenced by physiological state.

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Gravely, Shannon, Gang Meng, David Hammond, Jessica L. Reid, Young S. Seo, Andrew Hyland, K. Michael Cummings, Cheryl Rivard, Geoffrey T. Fong und Karin A. Kasza. „Electronic nicotine delivery systems (ENDS) flavours and devices used by adults before and after the 2020 US FDA ENDS enforcement priority: findings from the 2018 and 2020 US ITC Smoking and Vaping Surveys“. Tobacco Control 31, Suppl 3 (November 2022): s167—s175. http://dx.doi.org/10.1136/tobaccocontrol-2022-057445.

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BackgroundIn February 2020, the US Food and Drug Administration (FDA) prioritised enforcement efforts against flavoured prefilled cartridge/pod electronic nicotine delivery systems (ENDS), with the exception of tobacco and menthol. This study examined changes between prepriority enforcement (2018) and early postenforcement (February–June 2020) among adults on: ENDS flavours and devices used most often; location of last purchase of fruit/other-flavoured cartridges (covered under the enforcement priority); and smoking and vaping.MethodsPrevalence estimates came from 1608 adult frequent (≥weekly) ENDS users (current smokers (n=1072), ex-smokers (n=536)) who participated in the 2018 and/or 2020 US ITC Smoking and Vaping Surveys. Transitions between flavours/devices and changes in smoking/vaping were assessed among baseline respondents who were followed up in 2020 (n=360). Respondents self-reported the ENDS device (disposable, cartridge/pod or tank) and the flavor that they used most often: (1) tobacco flavors (tobacco/tobacco-menthol mix) or unflavored; (2) menthol/mint; (3) fruit/other flavors.ResultsCompared to 2018, in the first 5 months of the 2020 enforcement priority, there were significant increases in the prevalence of fruit/other-flavoured cartridges (7.9% to 12.4%,p=0.026) and menthol/mint cartridges (7.1% to 13.0%, p<0.01) and decreases in tobacco-flavoured tanks (15.5% to 10.0%,p=0.002) and fruit/other-flavoured tanks (38.7% to 33.6%,p=0.038). Fewer than 10% of adults used disposables in 2018 and 2020. Among the cohort sample, the most pronounced transitions between flavours/devices occurred among those who used flavoured cartridges covered under the enforcement priority (54.6% switched to a flavour and/or device excluded from enforcement). There was an increase in purchasing fruit/other-flavoured cartridges online and a decrease in retail locations except for vape shops. Overall, there were few changes in smoking and vaping behaviours.ConclusionsBetween 2018 and the early phase of the FDA’s 2020 enforcement priority, prevalence of menthol/mint and fruit/other-flavoured cartridges increased among adults. Half of vapers using cartridge flavours covered in the enforcement switched to other flavours and/or devices that were exempt, with the exception of disposables. The extent to which more comprehensive restrictions may be problematic for adults who prefer a range of ENDS flavours remains uncertain.

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Dissertationen zum Thema "Flavour"

Yang, Ni. „Flavour reformulation and flavour stability“. Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12595/.

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ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different fat contents. A strawberry flavouring was chosen, which delivered an acceptable flavour in pectin jelly (0% fat) but did not perform so well in chewy candy (8% fat). Aroma release profiles in people eating these two sweets were measured by APCI-MS, the relative release differences for each flavour compound was determined and then used to reformulate the strawberry flavouring so its release in both sweets was similar. The sensory performance of candies confirmed a significant difference between the reformulated and original flavour (p < 0.05). The modelling approach was based on compound hydrophobicity (Log P) and the fat content of the food. This was used to estimate relative differences in flavour delivery for products with two varying fat contents. Flavourings were reformulated for yoghurt with reduce fat level, and the measured results showed good correlation with model’s prediction (r = 0.95). The aim of the flavour stability study was to explore the impact of product storage and flavour solvent in biscuits with vanilla flavouring. After eight weeks storage at 45 °C, up to 20% vanillin loss was measured, but sensory results suggested no difference in vanilla flavour perception. Texture analysis indicated that biscuits using triacetin (TA) as flavour solvent were more brittle than biscuits made with propylene glycol (PG). This was explained by X-ray CT analysis results which showed TA biscuits had larger pores than PG biscuits. Additionally, TA solvent provided higher vanillin stability during storage, so it should be a better choice than PG solvent used in flavourings for biscuits. IMPACT STATEMENT This research proved that it is feasible to apply laboratory-derived knowledge and adapt scientific techniques in a commercial context. It also demonstrated how the research findings can be transferred into the commercial field through two studies. The first study successfully illustrated two novel approaches to reformulate flavourings between food products of differing fat contents. Comparing with traditional trial and error process, this study demonstrated that instrumental and modelling approaches can be more effective ways for flavour reformulation in the flavour and food industry. The cost of flavour reformulation including the reformulation time and the cost in-use can therefore be reduced considerably. The results of this study have been presented to company’s major clients worldwide, and this has been applied commercially in a range of products including the successful reformulation of a £50 M (2010, brand value) soft drink into new formats (2011). The second study increased the understanding of the flavour stability within the stored food products. This ensured the flavour company to deliver high quality materials not only to their clients before food manufacturing, but also maintained its quality in the food products during storage for their end users. Comparing two flavour solvents – propylene glycol and triacetin, the results of this study suggested that triacetin is a better solvent as it offered better flavour stability in the stored biscuits. The findings can also be applied to reduce the cost in-use for vanilla flavouring in biscuit, which is especially beneficial for food and flavour company when high cost natural vanilla flavourings are required.

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Senia, Fabrizio. „The flavour puzzle and flavour symmetries“. Doctoral thesis, Scuola Normale Superiore, 2017. http://hdl.handle.net/11384/85900.

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The presence of approximate flavour symmetries is invoked to make New Physics models near the TeV scale compatible with the very demanding quark flavour violation tests. These tests pose a serious threat for any acceptable Standard Model extension at the TeV scale, motivated by naturalness issues. Suitable approximate flavour symmetries can provide an appropriate suppression to unwanted flavour effects, while leading to peculiar patterns of small, but potentially detectable in forthcoming experiments, deviations in flavour observables. After reviewing the two most popular options in the literature for such symmetries (U(2)3 and U(3)3), we focus on lepton flavour violation (LFV) which also gives very severe experimental bounds. Making U(2)3 and U(3)3 compatible with SU(5) Grand Unified flavour group allows us to make quantitative predictions about LFV processes (...). Using an Effective Field Theory approach new effects in the quark sector are discussed as well and the explicit realization of this scenario in the specific case of Supersymmetry is analyzed in detail. Finally, we try to explain the recent tensions in B physics, hinting toward New Physics deviations of lepton flavour universality in semileptonic decays, in the context of a U(2)5 flavour symmetry and a tree level leptoquark (LQ) exchange. The current experimental deviations can be accommodated invoking a vector-electroweak singlet LQ with a relatively large value (below 1 TeV) of the ratio between its mass and its dominant coupling. A partial UV completion of this scenario based on a SU(4) x SO(5) x U(1)X Composite Higgs model with a U(2)5 flavour symmetry is examined. Special attention is given to new effects in both indirect (flavour and electroweak) observables and collider signatures. The original part of this thesis is contained in chapters 4, 5, 6 and it is mainly based on the work published in the papers [1, 2, 3].

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Davies, Sarah. „The role of context in flavour-flavour evaluative conditioning“. Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/the-role-of-context-in-flavourflavour-evaluative-conditioning(799fc71d-da53-4269-9eb7-3e59e659af06).html.

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In recent decades the role of context in food consumption behaviour has been the focus of some research. However little is known about whether context influences the way in which we learn to like foods. Most of our food likes and dislikes are acquired through experience. A number of different processes are thought to be involved. One such mechanism is flavour-flavour evaluative conditioning (EC). In flavour-flavour EC a novel flavour (Conditioned Stimuli; CS) is repeatedly paired with a flavour that already evokes an affective response (Unconditioned Stimuli; US). The outcome of these repeated pairings is a shift in liking towards the CS that is in line with the affective value of the US. There is reason to believe that certain contextual factors may influence this type of food preference learning. However few studies have investigated this. In this thesis the impact of several contextual factors on flavour-flavour EC is explored. We also explore the use of approach behaviour as an indirect measure of liking.Chapters 2 and 3 present evidence of the influence of two external contextual factors in flavour-flavour EC. In Chapter 2 the effect of information was investigated. Conditioning in unrestrained eaters was marginally enhanced when conditioning was presented in the context of positive information regarding the CS-US pairings. Results show that information may influence flavour-flavour EC, possibly through assimilation and contrast effects. In Chapter 3 the effect of physical context on flavour-flavour EC was explored. Results showed that conditioning was context specific. Conditioning effects were strongest when participants acquired conditioning and were tested in the same context compared to those who acquired conditioning in one context and moved to a second context for testing. Chapter 4 presents a methodological investigation of the efficacy of using approach behaviours as a way to indirectly measure liking for real drink stimuli. Approach behaviours were shown to differ according to drink valence with quicker approaches exhibited for pleasant drinks compared to aversive drinks. Approach behaviours were then used as an indirect measure of drink liking in Chapter 5. Chapters 5 and 6 explore two factors related to the internal context. Chapter 5 explores the role of cognitive resources in flavour-flavour EC. In two experiments conditioning was shown to be reduced under conditions of cognitive load suggesting a role for cognitive resources in flavour-flavour EC. Chapter 6 presents an exploration of the effect of mood on flavour-flavour EC. There was no effect of mood on conditioning per se, however results showed that sad participants rated CS flavours more positively than happy participants, a finding that is interpreted with reference to mood regulation. The work presented in this thesis provides evidence that many factors related to the context within which learning occurs can influence flavour-flavour EC. Flavour-flavour EC is shown to be context specific, dependent upon cognitive resources and open to influence from information and mood. These findings highlight the importance of context in food behaviour.

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Newton, Angela. „Flavour formation in ghee“. Thesis, University of Canterbury. Biology, 2014. http://hdl.handle.net/10092/9276.

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Consumers place a high level of importance on flavour when assessing the acceptability of food. The flavour of dairy products can be affected by heating both during processing and by consumers during food preparation. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Previously, emphasis has been placed on undesirable flavours generated through the Maillard reaction in dairy products and efforts have been made to minimise the formation of these flavours. However, beneficial flavours are also formed by the Maillard reaction. Dairy products such as ghee are formed by heating and are characterised by their unique flavours; these flavours are generated by the Maillard reaction. The objective of this thesis was to unravel the factors that influence the Maillard and caramelisation reactions that occur during the cooking of ghee. Particular focus was placed on the impact that the structure of the cream had on the reaction, and how manipulation of these parameters could provide an avenue for the control of the Maillard reaction. The development and validation of model reaction systems for the Maillard and caramelisation reactions involved the variation of parameters including cooking time, temperature, pH, phosphate buffers and salt. A group of eleven compounds including acetic acid, furfural, 2-acetylfuran, butyrolactone, 2(5H)-furanone, furfuryl alcohol, maltol, 2- acetylpyrrole, hydroxymaltol, hydroxymethylfurfural (HMF) and dihydro-4-hydroxy-2(3H)- furanone (DHHF) were monitored to determine the impact of these parameter changes. These results provided a starting point to assess the impact of food structure on these reactions. To assess the impact of food structure a series of matrix structures were designed starting from an aqueous matrix. The first component that was added to the aqueous matrix was fat to generate a two phase structure. Emulsion structures were then formed from the two phase structure using emulsifiers and high pressure homogenisation. Analysis of the volatile compounds formed as the matrix structures were altered was carried out using headspace solid phase microextraction/ gas chromatography mass spectrometry (SPME/GCMS). Results indicated that fat is a key structural component in flavour generation via the Maillard reaction. This could have implications for low fat foods where the flavour developed during cooking is important. The addition of fat indicated a significant impact on the Maillard reaction with a less significant impact seen on the caramelisation reaction. The formation of two emulsions with inverted structures provided a means to alter the ratio of volatile compounds in the cooked samples. The oil in water emulsion generated a volatile compound profile similar to that of the fat containing matrix, whereas the water in oil emulsion produced a different ratio of these same compounds. The results reported in this thesis shed some light on the relationship between food structure and flavour formation during the cooking of milk fat emulsions. These structures will create future opportunities to manipulate the structure of food to control flavour formation.

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Ropkins, K. „Flavour generation in wheatflakes“. Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310834.

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Clawson, A. R. „Flavour formation in wheatflakes“. Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284429.

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Foster, John Julian. „Flavour violation and supersymmetry“. Thesis, University of Sheffield, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422121.

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MacNamara, Kevin. „Flavour components of whiskey“. Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.

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Thesis (PhD)--Stellenbosch University, 2002.
ENGLISH ABSTRACT: Aged distilled spirits such as whiskey are complex mixtures of flavour compounds in an ethanol-water matrix. The flavour compounds involved can have widely different volatility and relative amounts. Many of the organoleptic properties that make whiskey suitable for commercial sale have their origin in reactions occurring during the ageing process in oak wood barrels. To investigate the complex changes that take place during spirit ageing a preparative fractional vacuum distillation process was developed. Both high and low volatility compounds could be individually isolated as fractions and free from both the ethanol matrix and the fermentation fusel alcohols. This allowed a range of sensory and analytical procedures to be conducted on these fractions, in particular to investigate changes occurring during ageing. Gas chromatographic (GC) analysis of the low volatility fraction is complicated by the fact that both the compounds and their ethanol matrix have very similar chromatographic behaviour when separated simultaneously on standard chromatographic phases. Compound and matrix co-elution becomes a major problem and conditions for mass spectrometric (MS) investigation are disadvantageous. A two-dimensional GC configuration using dissimilar chromatographic phases was configured to overcome these limitations. Using this approach 27 compounds were separated and identified. Headspace injection was used to increase detection sensitivity. Changes with ageing for seven compounds present at very low levels were quantified. In addition changes in the most abundant compounds were quantified by standard split injection, and changes in trace level sulfur compounds by headspace injection with sulfur chemiluminescent detection (SCD). Increases of the concentrations of pleasant fruity ethyl esters and acetates were established. Volatile sulfides with generally objectionable aroma showed concomitant major decreases. Appropriate techniques could also be applied to the low volatility compounds recovered from the whiskey water fraction. High temperature GC-MS analysis of an extract of the water fraction allowed the identification of 30 compounds. Three phenolic esters were identified in whiskey for the first time. These compounds were synthesised and shown to be contributory to desirable ageing flavour. Increases in concentrations of 16 oak derived compounds during alO year ageing period were established. Several compounds increased significantly over this time period. Ratios of aromatic phenolic aldehydes, and changes in these ratios during ageing, were unique to the type of barrel used in these experiments. This suggests that the final sensory properties of aged whiskey may be more dependent on wood parameters than previously thought. Preparative reverse phase High Pressure Liquid Chromatography (HPLC) with an ethanol water gradient was used to further fractionate an extract of the low volatility compounds. Subsequent analysis and sensory testing allowed a group separation of compounds with each group contributing characteristic attributes to the total flavour. One group contained the three new phenolic esters together with a number of other unidentified compounds. This group was found to be important for desirable ageing flavour that seems to develop slowly with time. Further studies in this area to understand the individual and synergistic contributions of the many facets of ageing chemistry will have important commercial implications.
AFRIKAANSE OPSOMMING: Verouderde spiritus soos Whiskey is 'n komplekse mengsel van geurstowwe in 'n etanolwater oplossing. Die vlugtigheid van die geurstowwe asook die konsentrasies waarin hul aanwesig is, varieer aansienlik. Verskeie van die sintuiglike eienskappe wat kommersiële waarde aan whiskey verleen, het huloorsprong in reaksies wat tydens die verouderingsproses in eikehoutvate plaasvind. Ten einde die ingewikkelde veranderinge wat tydens die veroudering van spiritus plaasvind, te ondersoek, is 'n preparatiewe fraksionele vakuumdistillasieproses ontwikkel. Hoogs vlugtige en minder vlugtige verbindings kon geskei word in afsonderlike fraksies wat vry was van etanol en fuselalkohole. Dit het die sintuiglike en fisies-chemiese analises van die fraksies moontlik gemaak, veralom die veranderings wat tydens veroudering plaasvind, te ondersoek. Gaschromatografiese (GC) analise van die fraksie met 'n lae vlugtigheid word gekompliseer deur die feit dat hierdie komponente en die etanol waarin dit opgelos is soortgelyke chromatografiese eienskappe toon wanneer hul gelyktydig op standaard gaschromatografie fases geskei word. Die gelyktydige eluering van dié komponente en etanol waarin hul opgelos is, skep 'n probleem wat nadelig vir massaspektrometriese (MS) analise is. Die beperkings is oorkom deur die gebruik van tweedimensionele GC en stasionêre fases met uiteenlopende eienskappe. Op dié wyse is 27 verbindings geskei en geïdentifiseer. Die veranderinge in konsentrasies tydens veroudering is vir sewe verbindings gekwantifiseer. Veranderinge in die konsentrasies van die verbindings teenwoordig in die hoogste konsentrasies is gekwantifiseer deur split-inspuitings, terwyl veranderinge in die spoorkonsentrasies van vlugtige swawelverbindings mbv dampfase-inspuitings en met swawel chemolumisensie deteksie (SCD) bepaal is. Toenames in die konsentrasies van die aangename vrugtige esters en asetate is bepaal. Vlugtige sulfiede met meesalonaanvaarbare aromas toon gelyktydige groot afnames. Geskikte tegnieke is ook gebruik vir die herwinning van minder vlugtige verbindings met die waterfase van whiskey. Hoë temperatuur GC-MS analises van 'n ekstrak van die waterfase het die identifikasie van 30 komponente moontlik gemaak. Drie fenoliese esters is vir die eerste keer in whiskey gevind. Hierdie verbindings is gesintetiseer en hul bydrae tot die gewenste verouderingsgeur is sintuiglik bevestig. Toenames in die konsentrasies van 16 eikehoutverwante verbindings gedurende 'n verouderingsperiode van 10 jaar is bepaal. 'n Betekenisvolle toename het voorgekom in die konsentrasies van verskeie van hierdie whiskey verbindings. Die verhoudings van aromatiese fenoliese aldehiede en die verandering in die verhoudings tydens veroudering was kenmerkend van die tipe eikehoutvat wat gebruik is. Dié bevinding dui daarop dat die fenole sintuiglike eienskappe van verouderde whiskey meer afhanklik mag wees van eikehout parameters as wat voorheen algemeen aanvaarbaar is. Preparatiewe omgekeerde fase hoëdrukvloeistofchromatografie met etanol/water as 'n gradient elueermiddel is gebruik om 'n ekstrak van die minder vlugtige verbindings verder te fraksioneer. Verdere GC-, MS- en sintuiglike analise het die skeiding van groepe van verbindings waarvan elk kenmerkende bydraes tot die totale geur lewer, moontlik gemaak. Een groep het drie nuut geïdentifiseerde fenoliese esters, tesame met 'n aantal ongeïdentifiseerde verbindings, bevat. Daar is vasgestel dat hierdie groep 'n belangrike bydrae maak tot die gewenste geur wat klaarblyklik stadig tydens veroudering ontwikkel. Verdere ondersoeke in hierdie verband om die individuele en sinergistiese bydraes van verskeie fasette van die chemie van veroudering te verstaan, kan belangrike kommersiële implikasies hê.

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Tietz, Melanie. „Starch-flavour interactions : impact on flavour retention and release in model food systems /“. Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.

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Bird, Thomas. „Flavour studies with LHCb : b-meson mixing, lepton-flavour violation and the velo upgrade“. Thesis, University of Manchester, 2016. https://www.research.manchester.ac.uk/portal/en/theses/flavour-studies-with-lhcb-bmeson-mixing-leptonflavour-violation-and-the-velo-upgrade(7a8a7cf6-4885-4bc3-80b7-8208d606cf9f).html.

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Semileptonic B decays of the type Bq⁰→Dq⁻μ⁺ν (where Dq⁻→K⁻K⁺pie⁻) are selected and their lifetimes are corrected using a statistical simulation-based correction called the k-factor. Using 1 fb⁻¹ of LHCb data the B⁰ and Bs⁰ mixing frequencies are measured to be Deltamd = ( 0.503 ± 0.011 (stat) ± 0.013 (syst) ) ps⁻¹ and Deltams = ( 17.93 ± 0.22 (stat) ± 0.15 (syst) ) ps⁻¹. We exclude the null hypothesis of no mixing for the B⁰ and Bs⁰ by 5.8 and 13.0 standard deviations respectively. This is the first observation of Bs Bsbar mixing using only semileptonic B decays. The lepton flavour violating decay D⁰→eμ is searched for, using tagged D⁰ decays from D*→D⁰pie, and the measurement is normalised using D⁰→K⁻pie⁺ decays. No evidence is seen of an excess over the expected background and so a limit is placed B(D⁰→eμ) < 1.3×10⁻⁸ at a 90% confidence level using 3 fb⁻¹ of LHCb data. This improves the previous measurement by a factor of 20 and is the world's best measurement. Possible upgrades to the LHCb VELO detector are simulated and aspects of the upgraded detector are optimised to ensure that all tracks within the angular acceptance can be detected with high precision. Finally the simulated performance of the current and upgraded VELO detectors are compared.

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Bücher zum Thema "Flavour"

Guichard, Elisabeth, Christian Salles, Martine Morzel und Anne-Marie Le Bon, Hrsg. Flavour. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.

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Cape flavour. Cape Town: Struik, 2003.

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Bradley, Leo. Belizean flavour. Belize: Spear Press, 1991.

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1960-, Chambers Eddie, Robert B.Menschel Photography Gallery. und Light Work, Hrsg. Eclectic flavour. Syracuse, N.Y: Syracuse University, Robert B.Menschel Photography Gallery, 1998.

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Santich, Barbara. Looking for flavour. Kent Town, South Australia: Wakefield Press, 1996.

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Clarke, Ronald J., und Jokie Bakker, Hrsg. Wine Flavour Chemistry. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995594.

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Bakker, Jokie, und Ronald J. Clarke. Wine Flavour Chemistry. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444346022.

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Andrée, Voilley, und Etiévant P, Hrsg. Flavour in food. Cambridge, England: Woodhead Publishing, 2006.

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1951-, Taylor A. J., Hrsg. Food flavour technology. Sheffield, UK: Sheffield Academic Press, 2002.

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Clarke, R. J. (Ronald James), Hrsg. Wine flavour chemistry. Ames, Iowa: Wiley Blackwell, 2011.

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Buchteile zum Thema "Flavour"

Le Bon, Anne-Marie, Frédérique Datiche, Jean Gascuel und Xavier Grosmaitre. „Olfactory system in mammals: structural and functional anatomy“. In Flavour, 1–33. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch1.

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Romano, Andrea. „Aroma release during in-mouth process“. In Flavour, 235–65. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch10.

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Salles, Christian. „Release of tastants during in-mouth processing“. In Flavour, 266–83. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch11.

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Canon, Francis, und Eric Neyraud. „Interactions between saliva and flavour compounds“. In Flavour, 284–309. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch12.

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Hummel, Thomas, und Han-Seok Seo. „Orthonasal and retronasal perception“. In Flavour, 310–18. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch13.

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Thomas-Danguin, Thierry, Carmen Barba, Christian Salles und Elisabeth Guichard. „Perception of mixtures of odorants and tastants: sensory and analytical points of view“. In Flavour, 319–40. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch14.

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Duchamp-Viret, Patricia. „Odour mixture coding from the neuronal point of view“. In Flavour, 341–72. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch15.

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Spence, Charles. „Multisensory flavour perception“. In Flavour, 373–94. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch16.

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Heydel, Jean-Marie, Hassan-Ismail Hanser, Philippe Faure und Fabrice Neiers. „Odorant metabolizing enzymes in the peripheral olfactory process“. In Flavour, 34–56. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch2.

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Behrens, Maik, und Wolfgang Meyerhof. „The vertebrate gustatory system“. In Flavour, 57–78. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch3.

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Konferenzberichte zum Thema "Flavour"

Blanke, Monika. „Flavoured Dark Matter Beyond Minimal Flavour Violation“. In Flavorful Ways to New Physics. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.220.0011.

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Crivellin, Andreas. „SUSY flavour / Flavour sector in BSM scenarios“. In The 15th International Conference on Flavor Physics & CP Violation. Trieste, Italy: Sissa Medialab, 2017. http://dx.doi.org/10.22323/1.304.0030.

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Pich, Antonio. „Flavour Anomalies“. In 7th Annual Conference on Large Hadron Collider Physics. Trieste, Italy: Sissa Medialab, 2019. http://dx.doi.org/10.22323/1.350.0078.

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Eva, Silviu-Cristian, Alexandru Sover und Vasile Ermolai. „The impact of the G-code flavour selection in FFF“. In 4th International Conference. Business Meets Technology. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15547.

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Fused Filament Fabrication has become one of the most popular additive manufacturing technologies due to many hardware options and materials at affordable prices. A reason for its success is the open-source status of the technology. This allowed both professionals and amateurs to contribute to the development of material extrusion technology. Furthermore, a wide range of available equipment brought slicing software developers to improve the user experience by expanding the equipment library and making the interface user-friendly and intuitive. In order to successfully print a part, the printer's firmware must interpret a compatible G-code file generated by a slicer. For this reason, each slicing software has multiple G-code flavours available to match the equipment. This paper aimed to evaluate the influence of all G-code flavours available in Cura slicing software by using a benchmark model. The evaluation refers to the resulting models' G-code characteristics analysis and print quality. The results show that the printed models' quality depends on G-code flavour and equipment.

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Buras, Andrzej. „Flavour Theory: 2009“. In European Physical Society Europhysics Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2010. http://dx.doi.org/10.22323/1.084.0024.

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F. KAMENIK, Jernej. „Flavour physics: theory“. In The European Physical Society Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2014. http://dx.doi.org/10.22323/1.180.0165.

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Frixione, Stefano. „Heavy flavour production“. In DEEP INELASTIC SCATTERING: 13th International Workshop on Deep Inelastic Scattering; DIS 2005. AIP, 2005. http://dx.doi.org/10.1063/1.2122014.

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Tantalo, Nazario. „Lattice Flavour Physics“. In XXIst International Europhysics Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2012. http://dx.doi.org/10.22323/1.134.0179.

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Feruglio, Ferruccio. „Flavour Physics 1“. In Proceedings of the Corfu Summer Institute 2014. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.231.0016.

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Nomidis, Ioannis. „Heavy flavour production in ATLAS: Onia and open flavour hadrons“. In The 15th International Conference on B-Physics at Frontier Machines at the University of Edinburgh. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.216.0015.

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Berichte der Organisationen zum Thema "Flavour"

Hurth, Tobias. New Physics Search in Flavour Physics. Office of Scientific and Technical Information (OSTI), Januar 2006. http://dx.doi.org/10.2172/878000.

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Paulini, M. Heavy flavour physics from top to bottom. Office of Scientific and Technical Information (OSTI), Januar 1997. http://dx.doi.org/10.2172/469631.

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Browder, T., M. Ciuchini, T. Gershon, M. Hazumi, T. Hurth, Y. Okada und A. Stocchi. On the Physics Case of a Super Flavour Factory. Office of Scientific and Technical Information (OSTI), November 2007. http://dx.doi.org/10.2172/919433.

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Hurth, Tobias. Non-Diagonal Flavour Observables in B and Collider Physics. Office of Scientific and Technical Information (OSTI), November 2003. http://dx.doi.org/10.2172/826538.

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Morlock, Jan. Flavour Tagging Calibration and Measurement of Bs Oscillations and CP Asymmetry. Office of Scientific and Technical Information (OSTI), Juni 2010. http://dx.doi.org/10.2172/1342791.

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Lewis, Philip William. Grid Development and a Study of B-flavour tagging at D0. Office of Scientific and Technical Information (OSTI), September 2006. http://dx.doi.org/10.2172/948185.

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Baldini, A., D. Glenzinski, F. Kapusta, Y. Kuno, M. Lancaster, J. Miller, S. Miscetti et al. Charged Lepton Flavour Violation using Intense Muon Beams at Future Facilities. Office of Scientific and Technical Information (OSTI), Dezember 2018. http://dx.doi.org/10.2172/1568845.

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Roney, M. Search for Lepton Flavour Violation in the Decay tau +/- to mu +/- gamma. Office of Scientific and Technical Information (OSTI), Dezember 2004. http://dx.doi.org/10.2172/839800.

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Schmidt, Andreas. B Flavour Tagging with Artificial Neural Networks for the CDF II Experiment. Office of Scientific and Technical Information (OSTI), Januar 2010. http://dx.doi.org/10.2172/973214.

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Smith, D. Monte-Carlo Analysis of the Flavour Changing Neutral Current B \to Gamma at Babar. Office of Scientific and Technical Information (OSTI), September 2001. http://dx.doi.org/10.2172/1083530.

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