Relevant bibliographies by topics / Flavor

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flavor'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2024

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Journal articles on the topic "Flavor"

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Krüsemann, Erna J. Z., Sanne Boesveldt, Kees de Graaf, and Reinskje Talhout. "An E-Liquid Flavor Wheel: A Shared Vocabulary Based on Systematically Reviewing E-Liquid Flavor Classifications in Literature." Nicotine & Tobacco Research 21, no. 10 (May 18, 2018): 1310–19. http://dx.doi.org/10.1093/ntr/nty101.

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Abstract Introduction E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol, and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors related to electronic cigarette use, to investigate how e-liquid flavors have been classified in research, and propose an e-liquid flavor wheel to classify e-liquids based on marketing descriptions. Methods The search was conducted in May 2017 using PubMed and Embase databases. Keywords included terms associated with electronic cigarette, flavors, liking, learning, and wanting in articles. Results were independently screened and reviewed. Flavor categories used in the articles reviewed were extracted. Results Searches yielded 386 unique articles of which 28 were included. Forty-three main flavor categories were reported in these articles (eg, tobacco, menthol, mint, fruit, bakery/dessert, alcohol, nuts, spice, candy, coffee/tea, beverages, chocolate, sweet flavors, vanilla, and unflavored). Flavor classifications of e-liquids in literature showed similarities and differences across studies. Our proposed e-liquid flavor wheel contains 13 main categories and 90 subcategories, which summarize flavor categories from literature to find a shared vocabulary. For classification of e-liquids using our flavor wheel, marketing descriptions should be used. Conclusions We have proposed a flavor wheel for classification of e-liquids. Further research is needed to test the flavor wheels’ empirical value. Consistently classifying e-liquid flavors using our flavor wheel in research (eg, experimental, marketing, or qualitative studies) minimizes interpretation differences and increases comparability of results. Implications We reviewed e-liquid flavors and flavor categories used in research. A large variation in the naming of flavor categories was found and e-liquid flavors were not consistently classified. We developed an e-liquid flavor wheel and provided a guideline for systematic classification of e-liquids based on marketing descriptions. Our flavor wheel summarizes e-liquid flavors and categories used in literature in order to create a shared vocabulary. Applying our flavor wheel in research on e-liquids will improve data interpretation, increase comparability across studies, and support policy makers in developing rules for regulation of e-liquid flavors.
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Osborn, Catherine C., Jessica P. Suratkal, Stephanie N. Pike Moore, Sarah Koopman Gonzalez, Kymberle L. Sterling, Amanda J. Quisenberry, Elizabeth G. Klein, and Erika S. Trapl. "Dissonance in Young Adult Cigarillo Users’ Categorization of Concept Flavored and Unflavored Products." International Journal of Environmental Research and Public Health 19, no. 12 (June 13, 2022): 7219. http://dx.doi.org/10.3390/ijerph19127219.

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This study asks young adult cigarillo users to categorize their preferred flavor in order to examine user consensus and potential methodological and regulatory implications of flavor name-based categorization systems. Young adult (21–28 years) cigarillo users (n = 426) named and categorized their favorite cigarillo flavor into one of seven categories: Fruit, Sweet and Candy, Mint, Alcohol, Menthol, Tobacco, and Other. Flavor responses were coded as characterizing (ex: Grape, Wine) or concept (ex: Jazz, Diamond) flavors. Variation within and between categories was assessed, including the presence of concept flavors and the placement of flavors in multiple categories. Of the 66 unique flavor names provided, participants placed 20 (30.1%) in more than one flavor category. Most of the Tobacco (76.9%) and Other (69.2%) flavor names appeared in multiple categories. The majority of flavor names in the Tobacco (69.2%) and Other (61.5%) categories were concept flavors. Concept flavors were placed in multiple categories (45.0%) twice as often as characterizing flavors (23.9%). This study has identified dissonance among cigarillo users’ flavor categorizations, particularly for concept flavored and unflavored products. Flavor names may obscure how and whether a product is flavored. Research on and regulation of flavored tobacco products should classify products by flavor additives rather than by name alone.
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Badjona, Abraham, Robert Bradshaw, Caroline Millman, Martin Howarth, and Bipro Dubey. "Faba Bean Flavor Effects from Processing to Consumer Acceptability." Foods 12, no. 11 (June 1, 2023): 2237. http://dx.doi.org/10.3390/foods12112237.

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Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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Li, Xiao, Xingzhuang Wu, Yanqiu Han, Chen Wang, Lifeng Li, and Xiaoli Zhang. "Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai." Foods 13, no. 13 (June 26, 2024): 2015. http://dx.doi.org/10.3390/foods13132015.

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This study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen flavor Baijiu significantly increased the relative abundance of Candida, Luzhou flavor Baijiu increased the relative abundance of Pedobacter and Hannaella, while Maotai flavor Baijiu increased the Chryseobacterium and Kazachstania. A total of 226 volatile metabolites were detected in Suancai fermented when adding different flavors of Baijiu. Furthermore, the significantly upregulated metabolites (p < 0.01) of Suancai after adding Baijiu increased by 328.57%, whereas the significantly downregulated metabolites decreased by 74.60%. Simultaneously, the addition of Baijiu promoted the synthesis and decomposition of amino acids and short-chain fatty acids in the early and middle stages of fermentation. Further, Maotai flavor Baijiu improved the diversification of metabolic pathways in the late stage of Suancai fermentation. The E-nose response showed that sulfur-organic, broad-alcohol, sulfur-chlor was the principal differential flavor in Suancai caused by adding Baijiu with different flavors. Simultaneously, Fen flavor Baijiu and Luzhou flavor Baijiu accelerated the formation of the Suancai flavor. These results indicated that Baijiu with different flavors had significant effects on the flavor formation of inoculated fermented Suancai.
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Davis, Danielle R., Meghan E. Morean, Krysten W. Bold, Deepa Camenga, Grace Kong, Asti Jackson, Patricia Simon, and Suchitra Krishnan-Sarin. "Cooling e-cigarette flavors and the association with e-cigarette use among a sample of high school students." PLOS ONE 16, no. 9 (September 1, 2021): e0256844. http://dx.doi.org/10.1371/journal.pone.0256844.

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Introduction E-liquid flavor is typically presented by flavor category (e.g. menthol, mint, fruit, dessert). Cooling sensations produced by flavor additives such as menthol enhance appeal of e-cigarettes among youth, but not all e-liquids that produce cooling sensations are labeled as menthol. Sensory experiences produced by flavors may allow for a new way to capture e-cigarette flavor use. This study aims to examine use of flavors that produce cooling sensations among youth and its association with e-cigarette use behaviors. Methods A 2019 survey of high school students (n = 4875) examined use of e-cigarette flavors that produced cooling sensations (cooling flavors) among past 30-day e-cigarette users. E-cigarette use behaviors (flavor use, nicotine use, frequency of use) were examined between those who did and did not use cooling flavors. A binary logistic regression was used to examine associations between vaping frequency, nicotine (vs. non-nicotine) use, and vaping cooling flavors while controlling for demographics, number of flavors vaped in the past month, and vaping age of onset. Results 51.6% (n = 473/916) of the analytic sample endorsed vaping cooling flavors. There were no demographic differences by vaping cooling flavors. Vaping cooling flavors was associated with vaping more frequently (AOR:1.04,95% CI:1.03,1.05) and vaping nicotine (AOR:2.37,95% CI:1.53,3.67). Conclusion Vaping cooling flavors was associated with greater nicotine vaping and frequency of e-cigarette use. Assessing sensory experience, such as cooling, in addition to flavor category may more fully capture e-cigarette flavor use and its impacts on youth e-cigarette use behaviors.
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Pham, Nguyen, Maureen Morrin, and Melissa G. Bublitz. "Flavor halos andconsumer perceptions offood healthfulness." European Journal of Marketing 53, no. 4 (April 8, 2019): 685–707. http://dx.doi.org/10.1108/ejm-10-2017-0663.

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Purpose This paper aims to examine how repeated exposure to health-related products that contain flavors (e.g. cherry-flavored cough syrup) create “flavor halos” that can bias perceptions about the healthfulness of foods that contain the same flavors (e.g. cherry-flavored cheesecake). Design/methodology/approach Six experiments, using both between- and within-subjects designs, explore the effects of flavor halos in hypothetical and actual consumption settings. They test the underlying mechanism, rule out competing explanations and identify an opportunity to correct the cognitive biases created by flavor halos. Findings Flavor halos can be created via repeated exposure to flavored medicinal products in the marketplace. These flavor halos bias dieters’ judgments about the healthfulness of vice foods containing such flavors. Dieters are motivated toward a directional conclusion about food healthfulness to mediate the guilt associated with consuming indulgent products. Providing dieters with corrective information mitigates these effects. Research limitations/implications The authors examine one way flavor halos are created –via repeated exposure to flavored medicinal products. Future research should explore other ways flavor halos are created and other ways to mitigate their effects. Practical implications Considering the prevalence of obesity, organizations striving to help consumers pursue health goals (e.g. weight watchers) can use flavors to improve dietary compliance. Health-care organizations can help consumers understand and correct the cognitive biases associated with flavor halos. Originality/value By identifying flavor halos, this work adds to the literature investigating how flavors influence consumers’ judgments about healthfulness. The results suggest dieters apply flavor halos as they engage in motivated reasoning to license their indulgent desires.
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Schneller, Liane M., Dongmei Li, Zahíra Quiñones Tavárez, Maciej L. Goniewicz, Amanda J. Quisenberry, Zidian Xie, Irfan Rahman, Scott McIntosh, Richard J. O'Connor, and Deborah J. Ossip. "Flavor Inconsistencies between Flavored Tobacco Products among US Adults." American Journal of Health Behavior 44, no. 5 (September 1, 2020): 617–30. http://dx.doi.org/10.5993/ajhb.44.5.6.

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Objective: Banning flavors in some tobacco products, while allowing them in others, may shift consumer preferences towards products in which flavors are still allowed. In this study, we examine flavor popularity and inconsistencies in flavor preference across non-cigarette tobacco products among US adults. Methods: We used data from the Population Assessment of Tobacco and Health Study Wave 3 to assess the prevalence of flavor preference for users of non-cigarette tobacco products (N = 9037), as well as flavor inconsistencies between products among polyusers (N = 3183). Results: Most users of flavored tobacco products reported using one flavor category per product. Fruit and tobacco were among the most commonly used flavor categories of ENDS, hookah, traditional cigars, and cigarillo/filtered cigars. Menthol/mint was the most common flavor among snus/smokeless users. Polyusers of ENDS and traditional cigars had the largest inconsistency, where about 68%-76% used different flavors across products. Conversely, polyusers of traditional cigars and cigarillos/filtered cigars had the lowest inconsistency (25%-28%). Conclusions: Flavor preferences differed according to product, suggesting that consumers are not likely to switch across products to maintain a flavor preference. Future research should assess flavor preferences prospectively to improve understanding of the potential benefits of flavor bans.
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Lu, Xinyi, Long Chen, Jianbo Yuan, Joyce Luo, Jiebo Luo, Zidian Xie, and Dongmei Li. "User Perceptions of Different Electronic Cigarette Flavors on Social Media: Observational Study." Journal of Medical Internet Research 22, no. 6 (June 24, 2020): e17280. http://dx.doi.org/10.2196/17280.

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Background The number of electronic cigarette (e-cigarette) users has been increasing rapidly in recent years, especially among youth and young adults. More e-cigarette products have become available, including e-liquids with various brands and flavors. Various e-liquid flavors have been frequently discussed by e-cigarette users on social media. Objective This study aimed to examine the longitudinal prevalence of mentions of electronic cigarette liquid (e-liquid) flavors and user perceptions on social media. Methods We applied a data-driven approach to analyze the trends and macro-level user sentiments of different e-cigarette flavors on social media. With data collected from web-based stores, e-liquid flavors were classified into categories in a flavor hierarchy based on their ingredients. The e-cigarette–related posts were collected from social media platforms, including Reddit and Twitter, using e-cigarette–related keywords. The temporal trend of mentions of e-liquid flavor categories was compiled using Reddit data from January 2013 to April 2019. Twitter data were analyzed using a sentiment analysis from May to August 2019 to explore the opinions of e-cigarette users toward each flavor category. Results More than 1000 e-liquid flavors were classified into 7 major flavor categories. The fruit and sweets categories were the 2 most frequently discussed e-liquid flavors on Reddit, contributing to approximately 58% and 15%, respectively, of all flavor-related posts. We showed that mentions of the fruit flavor category had a steady overall upward trend compared with other flavor categories that did not show much change over time. Results from the sentiment analysis demonstrated that most e-liquid flavor categories had significant positive sentiments, except for the beverage and tobacco categories. Conclusions The most updated information about the popular e-liquid flavors mentioned on social media was investigated, which showed that the prevalence of mentions of e-liquid flavors and user perceptions on social media were different. Fruit was the most frequently discussed flavor category on social media. Our study provides valuable information for future regulation of flavored e-cigarettes.
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Hunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi, and Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate." Jurnal Teknologi dan Industri Pangan 34, no. 1 (June 27, 2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.

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Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
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Aoki, Yasumichi, Tatsumi Aoyama, Ed Bennett, Masafumi Kurachi, Toshihide Maskawa, Kohtaroh Miura, Kei-ichi Nagai, et al. "Flavor-singlet spectrum in multi-flavor QCD." EPJ Web of Conferences 175 (2018): 08023. http://dx.doi.org/10.1051/epjconf/201817508023.

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

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SHE, MANJUAN. "CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182.

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Paul, Barbara. "Flavor-Nutrient Learning in Novel and Familiar Flavor Conditions." Marietta College / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=marietta1525882069126835.

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Çakır, Muammer Altan Demir Durmuş Ali. "Flavor violation in supersymmetry/." [s.l.]: [s.n.], 2006. http://library.iyte.edu.tr/tezler/master/fizik/T000535.pdf.

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Thesis (Master)--İzmir Institute of Technology, İzmir, 2006.
Keywords: Flavor violation, flavor violation in supersymmetry, fcnc currents, threshold correction in supersymmetry. Includes bibliographical references (leaves 83-88).
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Lepeintre, François. "Supersymmetric models of flavor /." Thesis, Connect to this title online; UW restricted, 1998. http://hdl.handle.net/1773/9699.

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Kaplan, David Elazzar. "Flavor mediated supersymmetry breaking /." Thesis, Connect to this title online; UW restricted, 1999. http://hdl.handle.net/1773/9729.

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Caudle, Alissa Dawn. "Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications." NCSU, 2005. http://www.lib.ncsu.edu/theses/available/etd-08242005-112542/.

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Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient applications as well as the flavor formation of SMP throughout production, with emphasis on steps where heat was applied.
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Walston, Sean Eric. "Heavy flavor decays of the Z⁰ and a search for flavor changing neutral currents /." wwwlib.umi.com/cr/uoregon/fullcit?p3136452 view abstract or download file of text, 2004.

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Thesis (Ph. D.)--University of Oregon, 2004.
Typescript. Includes vita and abstract. Includes bibliographical references (leaves 254-261). Also available for download via the World Wide Web; free to University of Oregon users.
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Heitfeld, Kevin A. "Hydroxypropyl Cellulose for Flavor Encapsulation." University of Cincinnati / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1163785195.

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Marshall, Victoria Heinrichs. "Conditioned Flavor Preferences in Children." W&M ScholarWorks, 2012. https://scholarworks.wm.edu/etd/1539626702.

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Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.

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The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds. The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/ esterase, and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The activity of each enzyme decreased with NaCl addition and pH reduction to approximate a Cheddar cheese environment (5% NaCl and pH 5.2). The mechanism for methanethiol production by the starter and adjunct bacteria was also investigated. Different enzyme systems were found to be responsible for methanethiol production in starter lactococci, lactobacilli, and brevibacteria. In the lactococci, enzymes that acted primarily on cystathionine were responsible for methanethiol production from methionine. Lactobacilli also contained cystathionine-degrading enzymes, but these enzymes have properties different from the lactococcal enzymes. Brevibacterium linensBL2 lacked cystathionine-degrading enzymes, but was capable of the direct conversion of methionine to methanethiol. L-Methionine γ-lyase from B. linens BL2 was purified to homogeneity, and was found to catalyze the α, γ elimination of methionine resulting in the production of methanethiol, α-ketobutyrate, and ammonia. Characterization of the pure enzyme demonstrated that it is pyridoxal phosphate dependent, which is active at salt and pH conditions existing in ripening Cheddar cheese. The addition of either B. linens BL2 or L-methionine γ-lyase to aseptic cheese curd slurries increased methanethiol and total volatile sulfur compound production. In an attempt to increase methanethiol production and Cheddar cheese flavor in reduced-fat Cheddar cheese, B. linens BL2 was added as a starter adjunct to 60% reduced-fat cheese. Sensory evaluation of the cheese indicated that B. linens BL2 improved the flavor of 60% reduced-fat Cheddar cheese. This suggests that the addition of B. linens BL2 is an alternative to the addition of lactic acid bacteria to improve Cheddar cheese flavor via the metabolism of methionine.
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Books on the topic "Flavor"

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Kris, Sherer, and Leutwyler Henry, eds. Flavor. New York, N.Y: Hyperion, 2003.

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Gwen, Hyman, and Bacon Quentin, eds. American flavor. New York: Ecco, 2011.

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Taylor, Andrew J., and Deborah D. Roberts, eds. Flavor Perception. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995716.

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Risch, Sara J., and Gary A. Reineccius, eds. Flavor Encapsulation. Washington, DC: American Chemical Society, 1988. http://dx.doi.org/10.1021/bk-1988-0370.

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Teranishi, Roy, Ron G. Buttery, and Fereidoon Shahidi, eds. Flavor Chemistry. Washington, DC: American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0388.

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Tamura, Hirotoshi, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka, eds. Food Flavor. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0988.

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Risch, Sara J., and Chi-Tang Ho, eds. Flavor Chemistry. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.

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Roberts, Deborah D., and Andrew J. Taylor, eds. Flavor Release. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0763.

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Ho, Chi-Tang, Chee-Teck Tan, and Chao-Hsiang Tong, eds. Flavor Technology. Washington, DC: American Chemical Society, 1997. http://dx.doi.org/10.1021/bk-1995-0610.

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Mussinan, Cynthia J., and Michael J. Morello, eds. Flavor Analysis. Washington, DC: American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0705.

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Book chapters on the topic "Flavor"

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Baur, Fred J. "Flavor." In Food Oils and Fats, 318–28. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9_16.

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DeMan, John M. "Flavor." In Instructor’s Manual For Principles of Food Chemistry, 14–15. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-0815-1_8.

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Panico, Giuliano, and Andrea Wulzer. "Flavor." In Lecture Notes in Physics, 135–81. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-22617-0_4.

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deMan, John M. "Flavor." In Principles of Food Chemistry, 263–309. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4614-6390-0_7.

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Seo, Han-Seok, John W. Finley, and John M. deMan. "Flavor." In Principles of Food Chemistry, 285–328. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-63607-8_7.

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Russo, Marina, Paola Dugo, and Luigi Mondello. "Flavor." In Handbook of Dairy Foods Analysis, 619–45. 2nd ed. Second edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429342967-34.

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Taylor, A. J., R. S. T. Linforth, I. Baek, M. Brauss, J. Davidson, and D. A. Gray. "Flavor Release and Flavor Perception." In Flavor Chemistry, 151–65. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.ch011.

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Teranishi, Roy, Emily L. Wick, and Irwin Hornstein. "Flavor Chemistry." In Flavor Chemistry, 1–8. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4693-1_1.

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Sone, H., T. Fujii, and S. Yamano. "Beer Flavor." In Flavor Chemistry, 167–73. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4693-1_15.

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Yahia, Elhadi M. "Apple Flavor." In Horticultural Reviews, 197–234. Oxford, UK: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470650561.ch6.

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Conference papers on the topic "Flavor"

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Berdis, Elizabeth, John Buckley, and John Kraft. "Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application." In ASME 2003 Citrus Engineering Conference. American Society of Mechanical Engineers, 2003. http://dx.doi.org/10.1115/cec2003-4906.

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Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.
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Sultana, A., J. L. Zhu, and H. Yoshii. "Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7462.

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Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg. Keywords: yeast; flavor; encapsulation; spray drying; aroma sensor.
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Eleftheriadis, Alexandros. "Flavor." In the fifth ACM international conference. New York, New York, USA: ACM Press, 1997. http://dx.doi.org/10.1145/266180.266319.

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Eleftheriadis, Alexandros, and Danny Hong. "Flavor." In the 12th annual ACM international conference. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1027527.1027717.

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Kersten, Jörn, George Alverson, Pran Nath, and Brent Nelson. "Constraints on Flavor Symmetries from Flavor Violation." In SUSY09: 7th International Conference on Supersymmetry and the Unification of Fundamental Interactions. AIP, 2010. http://dx.doi.org/10.1063/1.3327761.

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LEE, Chao Jung. "Lepton-Flavored Scalar Dark Matter with Minimal Flavor Violation." In Flavor Physics & CP Violation 2015. Trieste, Italy: Sissa Medialab, 2016. http://dx.doi.org/10.22323/1.248.0052.

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Ranasinghe, Nimesha, Gajan Suthokumar, Kuan-Yi Lee, and Ellen Yi-Luen Do. "Digital Flavor." In ICMI '15: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2818346.2820761.

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GEDALIA, ORAM, and GILAD PEREZ. "FLAVOR PHYSICS." In Proceedings of the Theoretical Advanced Study Institute in Elementary Particle Physics. WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814327183_0006.

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Witten, Edward. "Flavor Prospects." In B PHYSICS AT HADRON MACHINES: 9th International Conference on B Physics at Hadron Machines - Beauty 2003. AIP, 2004. http://dx.doi.org/10.1063/1.1807329.

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Schweda, K. "Heavy-Flavor Collectivity — Light-Flavor Thermalization at RHIC." In MULTIPARTICLE DYNAMICS: XXXV International Symposium on Multiparticle Dynamics; and Workshop on Particle Correlations and Femtoscopy. AIP, 2006. http://dx.doi.org/10.1063/1.2197397.

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Reports on the topic "Flavor"

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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Larkoski, A., and Duff Neill. Flavor Fragmentation Function Factorization. Office of Scientific and Technical Information (OSTI), October 2023. http://dx.doi.org/10.2172/2375830.

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Lee, Yen-Jie, Ta-Wei Wang, Jing Wang, Gian Michele Innocenti, Camelia Mironov, Zhaozhong Shi, and Michael Peters. Study of Heavy Flavor Mesons and Flavor-Tagged Jets with the CMS Detector. Office of Scientific and Technical Information (OSTI), October 2020. http://dx.doi.org/10.2172/1671784.

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Quinn, Helen R. Lectures on Heavy Flavor Physics. Office of Scientific and Technical Information (OSTI), November 2002. http://dx.doi.org/10.2172/808664.

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Chou, Aaron S. Heavy Flavor Results From SLD. Office of Scientific and Technical Information (OSTI), May 2002. http://dx.doi.org/10.2172/799072.

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Rasin, Andrija. Flavor symmetries and fermion masses. Office of Scientific and Technical Information (OSTI), April 1994. http://dx.doi.org/10.2172/10179336.

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Baird, Kenneth. Heavy Flavor Physics at SLD. Office of Scientific and Technical Information (OSTI), May 2003. http://dx.doi.org/10.2172/813030.

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Walston, S. Heavy Flavor Decays of the Z0 and a Search for Flavor Changing Neutral Currents. Office of Scientific and Technical Information (OSTI), June 2004. http://dx.doi.org/10.2172/827017.

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Harley, D., J. Pantaleone, and T. K. Kuo. Solar neutrinos with three flavor mixings. Office of Scientific and Technical Information (OSTI), December 1992. http://dx.doi.org/10.2172/10142465.

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Xu, Z., Y. Chen, S. Kleinfelder, A. Koohi, S. Li, H. Huang, A. Tai, et al. A Heavy Flavor Tracker for STAR. Office of Scientific and Technical Information (OSTI), March 2005. http://dx.doi.org/10.2172/887418.

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