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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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Ben Taleb, Ziyad, Alison Breland, Raed Bahelah, Mohammad Ebrahimi Kalan, Mayra Vargas-Rivera, Rana Jaber, Thomas Eissenberg, and Wasim Maziak. "Flavored Versus Nonflavored Waterpipe Tobacco: A Comparison of Toxicant Exposure, Puff Topography, Subjective Experiences, and Harm Perceptions." Nicotine & Tobacco Research 21, no. 9 (July 4, 2018): 1213–19. http://dx.doi.org/10.1093/ntr/nty131.
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Abstract Introduction Flavored waterpipe (WP) tobacco is the main type of tobacco used by young WP smokers, and a major factor attracting youth to smoke. However, evidence regarding the effect of limiting flavor on WP smokers’ experience continues to be lacking. This study aims at evaluating the effect of flavor restriction on WP smokers’ toxicant exposure, smoking topography, subjective experiences and harm perception. Methods Thirty-two WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavor vs non-flavored tobacco) in a crossover design pilot study. Plasma nicotine concentration and exhaled carbon monoxide (eCO) were measured before and after each smoking session. Puff topography was recorded throughout the smoking session. Participants completed survey questionnaires assessing subjective smoking experiences and harm perception. Results Significant differences were observed in plasma nicotine concentration between the two WP tobacco conditions, with a higher increase in plasma nicotine concentration following the flavored tobacco session. There were no significant differences between the two WP tobacco conditions for eCO and smoking topography measures. Compared with the non-flavored WP tobacco, we documented enhanced subjective smoking measures of satisfaction, calmness, taste, puff liking and enjoyment following the preferred flavored WP tobacco session. Cigarette harm perception was significantly higher among participants after smoking their preferred flavor compared with non-flavored WP tobacco. Conclusions Limiting tobacco flavor has a substantial effect on WP smokers’ nicotine exposure, subjective experience and harm perception. Therefore, eliminating or restricting WP flavors could be an essential element of comprehensive tobacco control policies to reduce the appeal of WP tobacco products for youth. Implications This study highlights the important role of flavor in shaping WP smokers’ experiences and exposures and the potential impact that regulating flavored WP tobacco may have on curbing WP use among youth in the US. Such regulations may reduce the appeal and the interest in WP smoking initiation and continued use.
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Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (September 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.
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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste–odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/congruent taste–odor pair (vanilla/sweet) and the other an unfamiliar/incongruent taste–odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent − incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste–odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste–smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations.
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Dominguez, Paloma Rohlfs. "Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010." Journal of Food Research 3, no. 1 (November 22, 2013): 1. http://dx.doi.org/10.5539/jfr.v3n1p1.
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<p>The purpose of the present research is to identify the experience-related mechanisms which induce the establishment of children’s flavor, food and drink acceptance and preferences. The development of children’s preferences for flavors, foods and drinks is mediated by a variety of mechanisms, such as flavor transmission via amniotic fluid (AF) and neonatal feeding regimen (breastfeeding and formula milk-based feeding), mere repeated exposure, conditioned preferences for or aversions to gustatory stimuli based on subsequent postingestive consequences, parental strategies and food management of school meals. Operation of specific mechanisms is age-dependent, but they may have interacting effects. An essential feature of these mechanisms is exposure to flavors and foods, which requires prior selection of foods by adults and thereby guarantees cultural transmission of gastronomic habits. Promoting healthy patterns of food consumption by children, such as diets rich in vegetables, requires careful manipulation of these experience-related mechanisms. Flavor, food and drink preferences developed by young and older children appear to remain stable in later life stages, probably due to gustatory imprintings originated during prenatal gestation and childhood. However, the specific age ranges during which such gustatory imprinting may occur, remain, in most cases, unknown. In addition to this, there is a need for further research on specific aspects of the above-mentioned mechanisms to elucidate the development of food preferences in children. For example, the impact of breastfeeding history on later food and/or flavor preferences beyond infancy should be ascertained.</p>
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Vilela, Alice. "Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation." Fermentation 6, no. 1 (February 9, 2020): 22. http://dx.doi.org/10.3390/fermentation6010022.
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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.
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Masaoka, Yuri, Hironori Satoh, Lena Akai, and Ikuo Homma. "Expiration: The moment we experience retronasal olfaction in flavor." Neuroscience Letters 473, no. 2 (April 2010): 92–96. http://dx.doi.org/10.1016/j.neulet.2010.02.024.
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Running, Cordelia A. "Human Oral Sensory Systems and Swallowing." Perspectives of the ASHA Special Interest Groups 1, no. 13 (March 31, 2016): 38–47. http://dx.doi.org/10.1044/persp1.sig13.38.
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Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to give an overall experience of flavor. In individuals with dysphagia, these oral sensory systems can be used to improve swallowing function. Texture is the most common current approach, but the other oral sensations, particularly chemesthesis, may also hold potential for making sensory modified foods for dysphagia management. However, modifying any of these sensory properties also alters the overall food flavor, which can lead to decreased liking of the food.
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Nicklaus, Sophie. "The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life." Annals of Nutrition and Metabolism 70, no. 3 (2017): 241–45. http://dx.doi.org/10.1159/000465532.
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Infants are born equipped to ingest nutrients, but because of the transitions in the mode of feeding in the first years (from “tube” feeding in utero to eating table foods with the family), they have to learn how, what and how much to eat. Eating behavior established during early years may follow throughout childhood; therefore, it is fundamental to understand the most important drivers of the early development of eating behavior. Beyond the first flavor discoveries during the gestational and lactation periods (through the infant's exposure to flavors from foods of the mother's diet), the most important phases for learning food preferences and appetite control may be the beginning of complementary feeding (CF). Infants discover the sensory (texture, taste and flavor) and nutritional properties (energy density) of foods that will ultimately compose their adult diet. This brief review shows that several feeding practices influence the development of eating behavior: breastfeeding; repeating the presentation of a food, even if it seems initially disliked; introducing a variety of different foods rapidly in the CF process; offering foods in an appropriate way to make their sensory characteristics appealing to infants. More research is needed to understand in a combined way the effectiveness and long-term effect of these practices to promote healthy eating behaviors.
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Tordoff, M. G., and M. I. Friedman. "Hepatic portal glucose infusions decrease food intake and increase food preference." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 251, no. 1 (July 1, 1986): R192—R196. http://dx.doi.org/10.1152/ajpregu.1986.251.1.r192.
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We examined the contribution of experimental factors to the hepatic control of food intake. Rats with either hepatic portal or jugular catheters were infused four times with glucose (4.5 mg/min) and equitonic saline (2 ml/2 h). During the infusions their food contained nonnutritive chocolate or chicken flavor, depending on the infusate received. Hepatic portal glucose decreased food intake relative to saline and no infusion conditions, but jugular glucose did not. When allowed to choose between the flavors associated with each infusate, rats with hepatic portal catheters preferred the flavor eaten during glucose infusion, and rats with jugular catheters showed no preference. These results suggest that a mechanism located in the liver can reduce food intake without producing malaise and that portal glucose can act as an unconditioned stimulus for the acquisition of a learned food preference. Several reports that hepatic portal infusions do not alter feeding behavior may be explained by a failure to control for previous experience in the test situation.
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Hepper, Peter G., Deborah L. Wells, James C. Dornan, and Catherine Lynch. "Long-term flavor recognition in humans with prenatal garlic experience." Developmental Psychobiology 55, no. 5 (July 2, 2012): 568–74. http://dx.doi.org/10.1002/dev.21059.
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Gilbert, Jessica L., Michael L. Schwieterman, Thomas A. Colquhoun, David G. Clark, and James W. Olmstead. "Potential for Increasing Southern Highbush Blueberry Flavor Acceptance by Breeding for Major Volatile Components." HortScience 48, no. 7 (July 2013): 835–43. http://dx.doi.org/10.21273/hortsci.48.7.835.
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Previously, when selecting for flavor in the University of Florida southern highbush blueberry (SHB, Vaccinium corymbosum L. hybrids) breeding program, sugar/acid ratios and breeder preference were the only factors considered. A more precise method of evaluating flavor would include volatile compounds that may also contribute to the flavor experience. Therefore, volatile profiles of five SHB cultivars (Farthing, FL01-173, Scintilla, Star, and Sweetcrisp) were compared using gas chromatography–mass spectrometry. All cultivars were harvested on four separate dates within the harvest season, and fruit from each cultivar were also harvested at four developmental stages on the first harvest date. Among the cultivars, soluble solids content and volatile production tended to increase with fruit maturity, whereas titratable acidity decreased. All volatile components were more variable than measures of sugars and acids during the harvest season. Many of the volatiles present varied significantly between harvest dates, resulting in significant genotype × environment interactions during the harvest season. A closer examination of linalool, trans-2-hexenol, trans-2-hexenal, hexanal, and 1-penten-3-ol, five volatile compounds commonly associated with blueberry flavor, showed cultivar, developmental stage, and harvest date differences for each volatile. ‘Star’ experienced the least variation through the harvest period.
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Schneller, Liane M., Maansi Bansal-Travers, Martin C. Mahoney, Susan E. McCann, and Richard J. O'Connor. "Menthol, Nicotine, and Flavoring Content of Capsule Cigarettes in the US." Tobacco Regulatory Science 6, no. 3 (May 1, 2020): 196–204. http://dx.doi.org/10.18001/trs.6.3.4.
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Objectives: In this paper, we characterize physical design features of cigarette brands sold in the United States according to the delivery method of menthol that may affect sensory perception among users. Methods: We used 12 cigarette brands, mentholated and non-mentholated, for analyses of the physical design characteristics, quantification of nicotine and menthol, and identification of flavor additives. Results: Physical design characteristics did not differ significantly between the various cigarette brands. However, we found statistically significant differences in levels of menthol. Menthol levels were greatest in products that had dual delivery methods of menthol (6.7mg/cigarette; SE = 0.27) followed by products mentholated in a filter capsule only (5.7mg/cigarette; SE = 0.25), and those mentholated in the tobacco only (3.8mg/cigarette; SE = 0.12); products that were not mentholated had the least (0.38mg/cigarette; SE = 0.31). Finally, flavor additives with a mint flavor profile other than menthol were identified, such as pulegone and limonene, and differed between cigarette brands, which are likely contributing to the menthol flavor experience associated with use of these products. Conclusions: The regulation of menthol delivery method, flavorings added to the capsule, and/or menthol concentration may be beneficial for the public health as these factors are likely creating unique sensory experiences.
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Jaborek, Jerad R., Henry N. Zerby, Macdonald P. Wick, Francis L. Fluharty, and Steven J. Moeller. "Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12." Translational Animal Science 4, no. 2 (April 1, 2020): 1140–47. http://dx.doi.org/10.1093/tas/txaa081.
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Abstract The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; n = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater (P ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor (P ≤ 0.04) and off-flavor (P ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; n = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater (P ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater (P ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity (P ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor (P ≤ 0.01) and off-flavor (P ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.
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Elliott, Victoria E., and Joost X. Maier. "Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking." Chemical Senses 45, no. 1 (October 14, 2019): 27–35. http://dx.doi.org/10.1093/chemse/bjz067.
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Abstract The mechanisms by which taste and odor are combined in determining food choice behavior are poorly understood. Previous work in human subjects has yielded mixed results, potentially due to differences in task context across studies, and a lack of control over flavor experience. Here, we used rats as a model system to systematically investigate the role of experience and unisensory component liking in the multisensory interactions underlying consumption behavior. We demonstrate that taste–smell mixture consumption is best explained by a linear average of component liking. The observed pattern of results was not dependent on prior experience with specific taste–smell combinations, and unique for multisensory as opposed to unisensory mixture consumption. The results are discussed with respect to existing models of flavor integration, and a maximum-likelihood integration model previously described for multisensory judgments in other systems.
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Stout, Jacob, Donald J. Tellinghuisen, David B. Wunder, Chad D. Tatko, and Bruce V. Rydbeck. "Variations in sensitivity to chlorine in Ecuador and US consumers: implications for community water systems." Journal of Water and Health 17, no. 3 (February 25, 2019): 428–41. http://dx.doi.org/10.2166/wh.2019.297.
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Abstract Successful implementation of chlorination for disinfecting community water systems in developing countries faces obstacles, with rejection of chlorinous flavor as a significant factor. Determining consumers' abilities to accurately detect chlorine in treated water is important to identifying acceptable chlorination levels that are also effective for water disinfection. Chlorine detection sensitivity was tested in untrained Ecuadorian consumers with limited prior experience with chlorinated water and US consumers with extensive prior experience with chlorinated water. Water samples with free chlorine concentrations up to 3.0 mg/L were presented for flavor testing. Ecuadorian consumers showed higher sensitivity, being able to detect chlorination at 2.0 and 3.0 mg/L, while US consumers did not reliably detect chlorine presence for any concentration levels. Additionally, Ecuadorian consumers' rejection of water samples depended on chlorination, showing a statistically significant increase in rejections of samples with chlorine concentrations above 1.0 mg/L. On the other hand, although US consumers rejected more samples overall, their tendency to reject did not vary as a function of chlorination levels. This study demonstrated that limited experience with chlorination is a critical factor for accurate chlorine flavor detection in drinking water. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.
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Berenstein, Nadia. "Making a global sensation: Vanilla flavor, synthetic chemistry, and the meanings of purity." History of Science 54, no. 4 (November 30, 2016): 399–424. http://dx.doi.org/10.1177/0073275316681802.
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How did vanilla, once a rare luxury, become a global sensation? Rather than taking the vanilla flavor of vanilla beans as a pre-existing natural fact, this essay argues that the sensory experience that came to be recognized as vanilla was a hybrid artifact produced by an expanding global trade in a diverse set of pleasurable substances, including cured beans from artificially pollinated vanilla orchids, synthetic vanillin, sugar, and a far-flung miscellany of other botanical and chemical materials. Global trade and large-scale production resulted not in the production of a homogenous, stable commodity, but in a range of local vanillas, heterogeneous mixtures with a range of qualities and virtues. As local commercial and regulatory interests competed to define the origins, and thus the market value, of authentic vanilla flavor, scientific experts were called upon to adjudicate these rival claims. In the United States, these debates played out in the context of the 1906 Pure Food and Drug Act, where efforts to define and chemically enforce a ‘standard’ vanilla extract, in contradistinction from adulterated, ‘imitation’ extracts, clashed with the interests of makers and users of both synthetic and ‘genuine’ vanilla flavorings. As regulatory chemists grappled with the growing variety of vanillas, they were required to determine the appropriate chemical components of genuine vanilla, and consequently to delimit the subjective sensory effects proper to the flavor. Nonetheless, the materials, experiences, and meanings popularly associated with vanilla flavor continued to exceed the limits prescribed by officials.
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Kimball, Bruce A., and Dale L. Nolte. "Herbivore experience with plant defense compounds influences acquisition of new flavor aversions." Applied Animal Behaviour Science 91, no. 1-2 (May 2005): 17–34. http://dx.doi.org/10.1016/j.applanim.2004.10.001.
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Spence, Charles. "On the Relationship(s) Between Color and Taste/Flavor." Experimental Psychology 66, no. 2 (March 2019): 99–111. http://dx.doi.org/10.1027/1618-3169/a000439.
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Abstract. Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. While several influential early commentators argued against there being any relationship, a large body of empirical evidence published over the last 80 years or so clearly demonstrates that the hue and saturation, or intensity, of color in food and/or drink often influences multisensory flavor perception. Interestingly, the majority of this research has focused on vision’s influence on the tasting experience rather than looking for any effects in the opposite direction. Recently, however, a separate body of research linking color and taste has emerged from the burgeoning literature on the crossmodal correspondences. Such correspondences, or associations, between attributes or dimensions of experience, are thought to be robustly bidirectional. When talking about the relationship between color and taste/flavor, some commentators would appear to assume that these two distinct literatures describe the same underlying empirical phenomenon. That said, a couple of important differences (in terms of the bidirectionality of the effects and their relative vs. absolute nature) are highlighted, meaning that the findings from one domain may not necessarily always be transferable to the other, as is often seemingly assumed.
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Penacchioni, A. V., and O. Civitarese. "Extragalactic neutrinos as tracers of dark matter?" International Journal of Modern Physics D 29, no. 05 (March 13, 2020): 2050031. http://dx.doi.org/10.1142/s0218271820500315.
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Neutrinos produced in extragalactic sources may experience flavor-oscillations and decoherence on their way to Earth due to their interaction with dark matter (DM). As a result, they may be detected in pointer-states other than the flavor states produced at the source. The oscillation pattern and the structure of the pointer-states can give us information on the characteristics of the DM and the kind of interaction that has taken place. From this perspective, neutrinos can be viewed as DM-tracers. We study the local evolution of neutrino flavor-eigenstates due to local effects produced by the presence of DM. To explore the sensitivity of the model, we consider different DM density profiles, masses and interactions. Starting from the eigenstates of the neutrino mass Hamiltonian, we construct flavor-states with the neutrino mixing-matrix in vacuum. We then include local interactions with DM, acting along the neutrino path towards the Earth, and analyze the resulting probabilities. In doing so, we adopt different DM density profiles, e.g. a constant, a local isotropic, and a Navarro–Frenk–White density distribution. Finally, by following the time-evolution of the flavor-states, we identify pointer-states and interpret the results in terms of the adopted DM model. In addition, neutrinos may experience changes in the oscillation parameters and resonances (MSW effect), the extent of which depends on the DM density profile. Thus, the presence of DM may enhance or suppress the oscillation pattern. The suppression of components of the neutrino wave-packet (decoherence effects) may also take place. The features of the calculated response seem to support the notion that these neutrinos can be taken as DM tracers. From a theoretical point of view, the coexistence and/or competition of decoherence and matter effects is sustained by the results.
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Friedman, J. Tyler. "On Narrativity and Narrative Flavor in Jazz Improvisation." Philosophy of Music 74, no. 4 (December 30, 2018): 1399–424. http://dx.doi.org/10.17990/rpf/2018_74_4_1399.
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This essay investigates an established question in the philosophy of music: whether, and in what respect, music may express narratives. However, this essay departs in two essential respects from traditional treatments of the question. First, the jazz tradition instead of European art music is used as the primary source material. Second, instead of merely posing the question of whether music can harbor a narrative, this essay is oriented by what it argues is a common experience of “narrative flavor” in music – the feeling of having heard a story in non-representational sound. The essay seeks to account for the experiential givenness of “narrative flavor” with the assistance of contemporary philosophical work on narrative and musicological work on improvisation and musical motion. Working with a minimalist definition of narrative that requires (1) the representation of two or more events that are (2) temporally ordered and (3) causally connected, music is found to be able to satisfy the second and third conditions. However, the questionable representation capacities of music lead to the conclusion that music cannot, in the strict sense, harbor a narrative. The experience of narrative flavor is explained with reference to J. David Velleman’s concept of emotional cadence, Brian Harker’s work on structural coherence in improvisation, and Patrick Shove and Bruno Repp’s work on the perception of musical motion. These sources are utilized to demonstrate that improvisations can be structured so as to give the listener the impression of having heard a story by initiating and carrying out an emotional cadence.
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Gram-Hanssen, Anders, Cecilie Bøge Paulsen, and Jacob Rosenberg. "Flavor perception of wine is unchanged during commercial flight: a comparative field study." F1000Research 9 (June 12, 2020): 597. http://dx.doi.org/10.12688/f1000research.24319.1.
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Background: It is generally accepted that the human perception of flavor and odor is altered in low-pressure environments such as airplane cabins. This has been demonstrated in several simulation studies, but never in a field study conducted in an authentic environment, and never using wine as the object of study. Methods: We performed a comparative field study composed of two wine tastings. The first tasting was conducted on board an aircraft flying at standard cruising altitude and the second tasting was conducted at ground level. Subjective taste experience and current mood were evaluated through a validated questionnaire. The study was reported according to the Strengthening the Reporting of Observational Studies in Epidemiology (STROBE) guideline. Results: The study included 22 participants, none of whom had any special training in wine tasting. No statistically significant difference in experienced flavor intensity was found between the high and low altitude tests, with median aromatic intensities of 5 (interquartile range 3.5-6.0) and 5 (interquartile range 4.0-6.5) respectively, measured on a 9-point hedonic scale. Additionally, there was no detectable difference in several other taste parameters. Conclusions: These findings suggest that even though experimental studies have demonstrated that senses of taste and smell may be suppressed on commercial flights, the subjective wine tasting experience of non-professionals in real life testing may not be affected.
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Pavagadhi, Shruti, and Sanjay Swarup. "Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products." Metabolites 10, no. 5 (May 15, 2020): 197. http://dx.doi.org/10.3390/metabo10050197.
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Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among these, flavor is considered the most dominating quality attribute that significantly affects overall eating experience. Current state-of-art technologies rely on physicochemical estimations and sensory-based tests to assess flavor-related attributes in fresh PBPs. However, these methodologies often do not provide any indication about the metabolic features associated with unique flavor profiles and, consequently, can be used in a limited way to define the quality attributes of PBPs. To this end, a systematic understanding of metabolites that contribute to the flavor profiles of PBPs is warranted to complement the existing methodologies. This review will discuss the use of metabolomics for evaluating flavor-associated metabolites in fresh PBPs at post-harvest stage, alongside its applications for quality assessment and grading. We will summarize the current research in this area, discuss technical challenges and considerations pertaining to sampling and analytical techniques, as well as s provide future perspectives and directions for government organizations, industries and other stakeholders associated with the quality assessment of fresh PBPs.
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Drey, L. N., J. F. Legako, J. C. Brooks, M. F. Miller, and T. G. O’quinn. "The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience." Meat and Muscle Biology 1, no. 3 (January 1, 2017): 13. http://dx.doi.org/10.22175/rmc2017.012.
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Bono, Rose S., Andrew J. Barnes, Rebecca C. Lester, and Caroline O. Cobb. "Effects of Electronic Cigarette Liquid Flavors and Modified Risk Messages on Perceptions and Subjective Effects of E-Cigarettes." Health Education & Behavior 46, no. 2 (October 25, 2018): 197–203. http://dx.doi.org/10.1177/1090198118806965.
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Understanding how two characteristics—flavors and modified risk messages—affect perceptions and subjective effects of electronic cigarettes (e-cigarettes) can inform tobacco control efforts. In two within-subjects studies ( N = 17 and N = 19), the effects of e-cigarette flavors (tobacco vs. menthol and unflavored vs. cherry) and hypothetical modified risk messages (“reduced harm relative to cigarettes” vs. no message and “reduced carcinogen exposure relative to cigarettes” vs. no message) on cigarette smokers’ perceptions of e-cigarettes were measured after participants self-administered condition-specific products (own-brand cigarettes; e-cigarettes). Perceptions/subjective effects were tested using linear mixed-effects regressions. Cigarettes were perceived as most harmful but rated more positively than e-cigarettes ( ps < .05). Cherry and menthol e-cigarettes increased perceived pleasantness, taste, and physical sensations compared with unflavored and tobacco-flavored e-cigarettes, respectively ( ps < .05). Modified risk messages were associated with reduced ratings of aversive effects ( ps < .05) but not harm perceptions. Overall, few perceptions/subjective effects differed by e-cigarette flavor or message. Flavors and messages may have some influence on how smokers experience e-cigarettes.
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O’Quinn, Travis G., J. F. Legako, J. C. Brooks, and Mark F. Miller. "Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1." Translational Animal Science 2, no. 1 (January 25, 2018): 26–36. http://dx.doi.org/10.1093/tas/txx008.
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Abstract The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.
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Habschied, Kristina, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić, and Krešimir Mastanjević. "Beer Polyphenols—Bitterness, Astringency, and Off-Flavors." Beverages 7, no. 2 (June 11, 2021): 38. http://dx.doi.org/10.3390/beverages7020038.
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The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review.
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Mennella, Julie A., and Gary K. Beauchamp. "Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal." Developmental Psychobiology 35, no. 3 (November 1999): 197–203. http://dx.doi.org/10.1002/(sici)1098-2302(199911)35:3<197::aid-dev4>3.0.co;2-j.
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Sclafani, Anthony, Steven Zukerman, and Karen Ackroff. "Fructose- and glucose-conditioned preferences in FVB mice: strain differences in post-oral sugar appetition." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 307, no. 12 (December 15, 2014): R1448—R1457. http://dx.doi.org/10.1152/ajpregu.00312.2014.
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Recent studies indicate that, unlike glucose, fructose has little or no post-oral preference conditioning actions in C57BL/6J (B6) mice. The present study determined whether this is also the case for FVB mice, which overconsume fructose relative to B6 mice. In experiment 1, FVB mice strongly preferred a noncaloric 0.1% sucralose + 0.1% saccharin (S+S) solution to 8% fructose in a 2-day choice test but switched their preference to fructose after separate experience with the two sweeteners. Other FVB mice displayed a stronger preference for 8% glucose over S+S. In a second experiment, ad libitum-fed FVB mice trained 24 h/day acquired a significant preference for a flavor (CS+) paired with intragastric (IG) self-infusions of 16% fructose over a different flavor (CS−) paired with IG water infusions. IG fructose infusions also conditioned flavor preferences in food-restricted FVB mice trained 1 h/day. IG infusions of 16% glucose conditioned stronger preferences in FVB mice trained 24- or 1 h/day. Thus, fructose has post-oral flavor conditioning effects in FVB mice, but these effects are less pronounced than those produced by glucose. Further studies of the differential post-oral conditioning effects of fructose and glucose in B6 and FVB mice should enhance our understanding of the physiological processes involved in sugar reward.
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Ziv, Naomi. "Musical flavor: the effect of background music and presentation order on taste." European Journal of Marketing 52, no. 7/8 (July 9, 2018): 1485–504. http://dx.doi.org/10.1108/ejm-07-2017-0427.
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Purpose In many food marketing contexts products are sampled while music is played in the background. The purpose of this paper is to examine whether changing the pleasantness of background music while tasting two identical products in succession may influence the experience of taste and preference. Design/methodology/approach Two studies were conducted. In Study 1, 60 participants were asked to taste two identical cookies, one with pleasant and one with unpleasant background music, in differing orders. In Study 2, 60 participants tasted two cookies with two unpleasant musical pieces and 60 participants tasted two cookies with pleasant background music. Participants were asked to evaluate each cookie and indicate which cookie they preferred. Findings In Study 1, a main effect of music was found, with cookies tasted with pleasant background music evaluated as better than those tasted with unpleasant background music. In addition, an interaction between presentation order and music was found, with a stronger difference in evaluation between the cookies when the first is tasted with pleasant background music. In Study 2, no main effect of music was found. A primacy effect was found, with higher evaluations for the first tasted cookie. Research limitations/implications The studies considered only one type of product, which in itself is pleasant-tasting. Further studies, using other products, are thus needed to allow generalization. Practical implications A discerning use of background music in consumer settings involving sampling of a sequence of products may aid marketers in maximizing music’s effect on product evaluation and choice. Originality/value Although the effect of music on taste has been previously studied, this is the first research to examine presentation order effects of music pleasantness on the experience of taste. The pleasantness of background music is integrated into the experience of taste, and food marketing strategies should take into account how the order in which different musical pieces are heard may influence consumers’ evaluation and preference for sampled products.
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Dunbar, Maureen E., and Jacqueline J. Shade. "Exploring the Links between Sensation & Perception." American Biology Teacher 83, no. 6 (August 1, 2021): 377–81. http://dx.doi.org/10.1525/abt.2021.83.6.377.
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In a traditional anatomy and physiology lab, the general senses – temperature, pain, touch, pressure, vibration, and proprioception – and the special senses – olfaction (smell), vision, gustation (taste), hearing, and equilibrium – are typically taught in isolation. In reality, information derived from these individual senses interacts to produce the complex sensory experience that constitutes perception. To introduce students to the concept of multisensory integration, a crossmodal perception lab was developed. In this lab, students explore how vision impacts olfaction and how vision and olfaction interact to impact flavor perception. Students are required to perform a series of multisensory tasks that focus on the interaction of multiple sensory inputs and their impact on flavor and scent perception. Additionally, students develop their own hypothesis as to which sensory modalities they believe will best assist them in correctly identifying the flavor of a candy: taste alone, taste paired with scent, or taste paired with vision. Together these experiments give students an appreciation for multisensory integration while also encouraging them to actively engage in the scientific method. They are then asked to hypothesize the possible outcome of one last experiment after collecting and assessing data from the prior tasks.
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Kay, Kristen E., Laura E. Martin, Kimberly F. James, Sashel M. Haygood, and Ann-Marie Torregrossa. "Temperature Is Sufficient to Condition a Flavor Preference for a Cold-Paired Solution in Rats." Chemical Senses 45, no. 7 (July 10, 2020): 563–72. http://dx.doi.org/10.1093/chemse/bjaa050.
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Abstract Increasing evidence suggests that stimulus temperature modifies taste signaling. However, understanding how temperature modifies taste-driven behavior is difficult to separate as we must first understand how temperature alone modifies behavior. Previous work has suggested that cold water is more rewarding and “satiating” than warm water, and water above orolingual temperature is avoided in brief-access testing. We explored the strength of cold water preference and warm water avoidance by asking: (1) if cold temperature alone was sufficient to condition a flavor preference and (2) if avoidance of warm stimuli is driven by novelty. We addressed these questions using custom-designed equipment that allows us to monitor and maintain solution temperatures. We conducted two-bottle preference tests, after pairing Kool-Aid flavors with 10 or 40 °C. Rats preferred the flavor paired with cold temperature, both while it was cold and for 1 day while solutions were presented at 22 °C. We then examined the role of novelty in avoidance of 40 °C. Rats were maintained on 10, 22, or 40 °C water in their home cage to increase familiarity with the temperatures. Rats were then subject to a series of brief-access taste tests to water or sucrose at 10 to 40 °C. Rats that had 40 °C experience licked more to 40 °C water, but not sucrose, during brief-access testing. In a series of two-bottle preference tests, rats maintained on 40 °C water had a decreased preference for 10 °C water when paired opposite 40 °C water. Together, these data contribute to our understanding of orosensory-driven behavior with water at different temperatures.
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Torrengo, Giuliano. "Hyper-Russellian Skepticism." Metaphysica 19, no. 1 (March 26, 2018): 1–17. http://dx.doi.org/10.1515/mp-2017-0016.
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AbstractThe hyper-Russellian skeptic is someone who thinks that only one of all your experiences was, is, and will ever be conscious. Which one? The very one you are having now. Before you were always a zombie, and you will be a zombie for ever after. In the present literature on the metaphysics of passage of time, there is disagreement on whether our feeling that time passes — the “dynamic flavor” of our ordinary experience — provides support to the A-theory, that is, the thesis that the passage of time is an objective feature of reality. Lately, several philosophers have argued against this idea. In this paper I want to push this line of reasoning further by exploiting the hyper-Russellian scenario against the A-theory of time.
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Bhumiratana, Natnicha, Mona Wolf, Edgar Chambers IV, and Koushik Adhikari. "Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?" Beverages 5, no. 2 (April 1, 2019): 27. http://dx.doi.org/10.3390/beverages5020027.
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In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses elicited during the coffee drinking experience (CDE). A trained coffee panel performed a descriptive analysis of six coffee samples and identified the key sensory attributes that discriminated each coffee. Utilizing Partial Least Square Regression (PLSR), the descriptive data were then mapped with the emotion data to identify sensory drivers for eliciting the emotional responses. The sensory characteristics of dark roast coffee (roast–aroma and flavor, burnt–aroma and flavor, bitter, and body) might elicit positive-high energy feelings for this population of coffee users. Tobacco (flavor) and cocoa (aroma) may also be responsible for positive emotions (content, good, and pleasant). Citrus and acidity seemed to be negative sensory drivers as they induced the feeling of off-balance. Sensory descriptive data could be useful to describe emotion profiles elicited by coffee drinking, which could help the coffee industry create coffee products for different segments of coffee drinkers.
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Boudlaie, Hasan, Alemeh Shahidi, Mohammadhosein Kenarroodi, and Behrouz Keshavarz Nik. "A qualitative study of customer experiences in the retail industry." Technium Social Sciences Journal 8 (May 24, 2020): 273–87. http://dx.doi.org/10.47577/tssj.v8i1.103.
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Customer experience (CX) is defined as the direct or indirect experience of a customer with organization, service, and facility processes, and how the customer interacts with the company’s services and other customers. There has not been much research on the concept of customer experience. Therefore, the purpose of this qualitative research is to understand what customer experience means in retail industry. The research data were collected through snowball sampling and interviews with 12 most recent consumers of Pajan dairy products. Next, collected data were coded, categorized and described; subsequently, conceptual map of the themes was drawn up. The main themes identified in this research are as follows: 1) Product familiarity; 2) Advertising; 3) Appearance of the product; 4) Taste and flavor; 5) Innovation and change; 6) Distribution channel; 7) Consultation; 8) Mindfulness of customers; 9) Entanglement of the customer with product; and 10) Product quality. Customer experience is a novelty in the field of marketing which researchers tried to cover its theoretical voids to some extent.
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Marandola Jr., Eduardo. "Sabor enquanto experiência geográfica: por uma geografia hedonista / Flavor as a geographical experience: for hedonist geography." Geograficidade 2, no. 1 (January 13, 2012): 42. http://dx.doi.org/10.22409/geograficidade2012.21.a12820.
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A experiência geográfica é um fenômeno completo, que envolve nossa relação com o mundo de maneira essencial. Ela se dá pelos sentidos, envolvendo intuição e razão, operadas pela percepção, sensação e razão. Os sentidos são mediadores deste contato da consciência com o mundo, mediando a própria experiência geográfica. Dentre estes, o gosto e o sabor são aqueles que historicamente foram relegados à categoria de hedonistas, sem a faculdade do conhecimento. As epistemologias contemporâneas, no entanto, promoveram aberturas nas quais o conhecimento também está no intuitivo e volitivo, reabilitando o sabor como órgão de conhecimento. O artigo explora esta abertura, refletindo sobre as implicações epistemológicas do estudo do sabor pela Geografia, considerando-o como sensação, sentido e conhecimento.
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Yue, Chengyan, R. Karina Gallardo, James Luby, Alicia Rihn, James R. McFerson, Vicki McCracken, David Bedford, et al. "An Investigation of U.S. Apple Producers’ Trait Prioritization—Evidence from Audience Surveys." HortScience 48, no. 11 (November 2013): 1378–84. http://dx.doi.org/10.21273/hortsci.48.11.1378.
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Systematic studies of the relative importance of apple traits for U.S. apple producers to inform U.S. apple breeding programs have been lacking. To fill this gap, a series of audience surveys with instant feedback at five apple producer meetings across the United States was conducted. The traits included in this study were fruit crispness, juiciness, firmness, flavor, soluble solids concentration, sugar–acid balance, shelf life at retail, freedom from storage disorders, host plant disease resistance, and other fruit and tree traits provided by the producer. Producers rated fruit flavor and crispness as the most important traits for a successful apple cultivar. The relative importance assigned to traits was associated with growing location and producers’ years of experience in the decision-making process of managing apple orchards. This study contributes directly to a larger effort that provides breeding programs with systematic knowledge of trait preferences of supply chain members, including producers, and should result in a more targeted approach to developing and commercializing new apple cultivars.
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Guinnane, Timothy W. "Recent developments in Irish Economic History, 1850–1914." Journal of Economic History 55, no. 3 (September 1995): 673–78. http://dx.doi.org/10.1017/s0022050700041711.
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The past 20 years have witnessed a thorough reassessment of the basic features of nineteenth-century Ireland’s economic experience. Much of this reassessment was focused on the Great Famine of the 1840s, but the post-Famine period (which means, for the purposes of this essay, from the Great Famine to the Great War) has undergone its own quieter but no less complete reassessment. The two books under review here convey the flavor of this new research.
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Boch, Anna, Tomás Jiménez, and Katharina Roesler. "Mainstream Flavor: Ethnic Cuisine and Assimilation in the United States." Social Currents 8, no. 1 (August 10, 2020): 64–85. http://dx.doi.org/10.1177/2329496520948169.
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Assimilation theories posit that cultural change is part and parcel of the assimilation process. That change can register in the symbols and practices that individuals invoke as part of an ethnic experience. But cultural change also includes the degree to which the mainstream takes up those symbols and practices as part of its composite culture. We develop a way to examine whether cuisine, an important component of ethnic culture, is part of the mainstream’s composite culture and the contextual factors associated with the presence of ethnic cuisine in the composite culture. We begin with a comparison of 761,444 reviews of Mexican, Italian, Chinese, and American restaurants across the United States from Yelp!, an online customer review platform. We find that reviews of Mexican restaurants mention ethnicity and authenticity much more than reviews of Italian and American restaurants, but less than reviews of Chinese restaurants, suggesting intermediate mainstreaming of Mexican cuisine. We then examine Mexican restaurant reviews in the 82 largest U.S. core-based statistical areas (CBSAs) to uncover the contextual factors associated with Mexican cuisine’s local mainstream presence. We find that Mexican food is less defined in ethnic terms in CBSAs with larger and more culturally distinct Mexican populations and at less-expensive restaurants. We argue that regional versions of the composite culture change as ethnic groups come to define a region demographically and culturally.
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Biavardi, Nicolo G. "Being an Italian Medical Student During the COVID-19 Outbreak." International Journal of Medical Students 8, no. 1 (April 2, 2020): 49–50. http://dx.doi.org/10.5195/ijms.2020.489.
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Many students around the world have been wondering how their life will change since the very first outbreak of Covid-19. In my experience article I have tried to give a flavor of how has the academic world changed in quarantine. Difficulties and opportunities have been analyzed. Questions regarding the validity of e-learning have been posed. In an arduous period as the one we are experiencing, having an idea of what life could be in worst case scenario could be helpful.
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Feinberg, Steven, Kenneth Kingdon, and Robert Rassp. "The AMA Guides, Fifth Edition—the California Experience." Guides Newsletter 22, no. 4 (July 1, 2017): 6–11. http://dx.doi.org/10.1001/amaguidesnewsletters.2017.julaug02.
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Abstract Over the past thirteen years, physicians have experienced a learning curve regarding how to use the AMA Guides to the Evaluation of Permanent Impairment (AMA Guides) with a “California flavor.” Physicians are mandated by law to provide the court with the “most accurate” ratings that apply in a given case based on permanent objective medical evidence and the education, skills, knowledge, and experience of the physician. Two cases, commonly known as Almaraz–Guzman, profoundly changed how California interprets and uses the AMA Guides, Fifth Edition. Under Almaraz–Guzman, the evaluating physician is tasked with first providing a whole person impairment using a “standard” AMA Guides impairment rating. If the physician believes that this rating “is not the most accurate” and does not adequately reflect the extend of the disability, an alternative rating “within the four corners” of the AMA Guides can be provided based on “reasonable medical probability.” In many cases, this has resulted in the use of tables, charts, methods, measurements, and descriptions from chapters and text materials that were not originally intended to apply to other parts of the body. The AMA Guides tells us that when there is no clear impairment rating, rating by analogy or use of other impairments that create a similar effect on ADLs should be considered, and the opinion must reach the level of substantial evidence.
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Wirth, Ferdinand F., John L. Stanton, and James B. Wiley. "The Relative Importance of Search versus Credence Product Attributes: Organic and Locally Grown." Agricultural and Resource Economics Review 40, no. 1 (April 2011): 48–62. http://dx.doi.org/10.1017/s1068280500004512.
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Organic foods and local foods have come to the forefront of consumer issues, due to concerns about nutrition, health, sustainability, and food safety. A conjoint analysis experiment quantified the relative importance of, and trade-offs between, apple search and experience attributes (quality/blemishes, size, flavor), credence attributes (conventional vs. organic production method, local origin vs. product of USA vs. imported), and purchase price when buying apples. Quality is the most important apple attribute. Production method—organic versus conventional—had no significant impact on preferences.
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Sclafani, Anthony. "Fat and sugar flavor preference and acceptance in C57BL/6J and 129 mice: Experience attenuates strain differences." Physiology & Behavior 90, no. 4 (March 2007): 602–11. http://dx.doi.org/10.1016/j.physbeh.2006.11.012.
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Reinoso-Carvalho, Felipe, Laura H. Gunn, Enrique ter Horst, and Charles Spence. "Blending Emotions and Cross-Modality in Sonic Seasoning: Towards Greater Applicability in the Design of Multisensory Food Experiences." Foods 9, no. 12 (December 17, 2020): 1876. http://dx.doi.org/10.3390/foods9121876.
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Sonic seasoning refers to the way in which music can influence multisensory tasting experiences. To date, the majority of the research on sonic seasoning has been conducted in Europe or the USA, typically in a within-participants experimental context. In the present study, we assessed the applicability of sonic seasoning in a large-scale between-participants setting in Asia. A sample of 1611 participants tasted one sample of chocolate while listening to a song that evoked a specific combination of cross-modal and emotional consequences. The results revealed that the music’s emotional character had a more prominent effect than its cross-modally corresponding attributes on the multisensory tasting experience. Participants expressed a higher buying intention for the chocolate and rated it as having a softer texture when listening to mainly positive (as compared to mainly negative) music. The chocolates were rated as having a more intense flavor amongst those participants listening to ‘softer’ as compared to ‘harder’ music. Therefore, the present study demonstrates that music is capable of triggering a combination of specific cross-modal and emotional effects in the multisensory tasting experience of a chocolate.
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Kishida, Naohiro, Yoshiaki Konno, Kentaro Nemoto, Taisuke Amitani, Akihito Maki, Naoshi Fujimoto, and Michihiro Akiba. "Recent trends in microorganism-related off-flavor problems in drinking water treatment systems in Japan." Water Supply 13, no. 5 (September 1, 2013): 1228–35. http://dx.doi.org/10.2166/ws.2013.132.
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In this study, recent trends in off-flavor problems were investigated by a nationwide questionnaire targeting 142 drinking water treatment plants (DWTPs) in Japan. The results indicated that 46 of 142 DWTPs in Japan had experienced off-flavor problems in a recent 5-year period. Cyanobacteria such as Anabaena spp., which produce musty/earthy odors, are the most common microorganisms that were presumed by DWTPs to be responsible for producing off-flavor compounds. Other microorganisms, such as diatoms, chrysophytes, and actinomycetes, are also involved in producing off-flavors. To eliminate off-flavor compounds, most facilities use powdered activated carbon treatment, which greatly increases operational costs. In addition, an interview survey targeting one typical DWTP affected by off-flavor problems was performed to investigate operational costs increased by off-flavor problems and the effects of water temperature on the occurrence of off-flavors. The operational costs when an off-flavor problem occurred were 2.9 times those when the problem did not occur, mainly due to the cost of powdered activated carbon. Therefore, off-flavors are a very serious problem in water treatment systems in Japan. The interview survey suggested that water temperature would be one of the important factors influencing the occurrence of off-flavor compounds in water sources.
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Zhou, Ruchen, Chengyan Yue, Shuoli Zhao, R. Karina Gallardo, Vicki McCracken, James J. Luby, and James R. McFerson. "Using Market Segmentation Analysis to Identify Consumer Preferences for Fresh Peach Attributes." HortScience 53, no. 11 (November 2018): 1664–68. http://dx.doi.org/10.21273/hortsci13182-18.
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Consumer preferences for attributes of fresh peach fruit in the United States are largely unknown on a national basis. We used a choice experiment to explore market segmentation based on consumer heterogeneous preference for fruit attributes including external color, blemish, firmness, sweetness, flavor, and price. We collected the data using an online survey with 800 U.S. consumers. Using a latent class logit model, we identified three segments of consumers differing by different sets of preferred quality attributes: experience attribute-oriented consumers, who valued fruit quality (48.8% of the sample); search attribute-oriented consumers, who valued fruit appearance (33.7% of the sample); and balanced consumers, who considered search attributes and experience attributes but who valued each in a balanced way (17.5% of the sample). Each group demonstrated differentiated demographics and purchasing habits. The results have important marketing implications for peach breeders and suppliers.
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Romijnders, Krüsemann, Boesveldt, Graaf, Vries, and Talhout. "E-Liquid Flavor Preferences and Individual Factors Related to Vaping: A Survey among Dutch Never-Users, Smokers, Dual Users, and Exclusive Vapers." International Journal of Environmental Research and Public Health 16, no. 23 (November 22, 2019): 4661. http://dx.doi.org/10.3390/ijerph16234661.
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Appealing product characteristics, such as flavors, may stimulate e-cigarette use. While switching to e-cigarettes may reduce harm for smokers, concerns exist about e-cigarette use among never-smokers. The role of flavors in the decision to switch to or refrain from vaping is unclear. This study used a bottom–up approach to investigate the relation between flavor preferences and individual factors related to vaping between various user groups. A cross-sectional survey was conducted among never-users (n = 407), smokers (n = 138), dual users (n = 122), and exclusive vapers (n = 61) in the Netherlands. Demographics, attractiveness of product characteristics, flavor preferences, and individual factors related to vaping (knowledge, trust, perceived susceptibility, attitude, social influence, deliberation, and intention) were assessed. The availability of different flavors was the most attractive characteristic of e-cigarettes. Dual users and exclusive vapers had most often used tobacco and menthol/mint flavors when they first started vaping. Compared to dual users, exclusive vapers currently used more fruit and sweet flavors. Never-users who were interested in trying an e-liquid flavor had more knowledge about and a more positive attitude towards e-cigarettes. Smokers who were interested in trying a flavor had a more positive attitude towards e-cigarettes and experienced the social influence towards not using e-cigarettes as less strong than those who did not want to try any flavor. Hence, individual factors related to vaping differed depending on whether never-users and smokers wanted to try an e-liquid flavor. This means that flavors may moderate differences found in individual factors related to vaping, or vice versa.
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CVETIČ, G., and C. S. KIM. "RENORMALIZATION GROUP ANALYSIS OF YUKAWA PARAMETERS WITH ONE AND TWO HIGGS DOUBLETS, AND FLAVOR GAUGE THEORY." International Journal of Modern Physics A 09, no. 09 (April 10, 1994): 1495–526. http://dx.doi.org/10.1142/s0217751x94000662.
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We assume that the standard model (SM) breaks down around some energy Λ and is replaced there by a new (Higgsless) flavor gauge theory (FGT) with fewer input parameters in the interactions corresponding to the Yukawa sector of SM. This would imply more symmetry for the values of the Yukawa (running) parameters of SM at E ~ Λ, possibly by a (approximate) flavor democracy (for the quark mass sector). We investigate this possibility by studying the renormalization group equations (RGE's) for the quark Yukawa couplings of SM with one and two Higgs doublets, by running them from the known physical values at low energies (E ~ 1 GeV ) to Λ (> 1 TeV ) and comparing the resulting quark masses mq (E ~ Λ) for various mt and υU/υD. Unlike previous investigations of these RGE's, we do not implement the requirement mt(Λ pole ) = ∞. We found that SM with two Higgs doublets (type 2) is most likely to experience a gradual transition to FGT. Our results also shed more light on the adequacy and deficiencies of the usual RGE approaches within TMSM and related models. We also found that, independent of the assumption of a transition mechanism to FGT, [Formula: see text] for Λ pole ≪ Λ Planck in most cases of SM with two Higgs doublets.
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Ventura, Alison K. "Does Breastfeeding Shape Food Preferences Links to Obesity." Annals of Nutrition and Metabolism 70, Suppl. 3 (2017): 8–15. http://dx.doi.org/10.1159/000478757.
Full textAbstract:
The first 2 years of life have been recognized as a critical window for obesity prevention efforts. This period is characterized by rapid growth and development and, in a relatively short period of time, a child transitions from a purely milk-based diet to a more varied solid-food diet. Much learning about food and eating occurs during this critical window, and it is well-documented that early feeding and dietary exposures predict later food preferences, eating behaviors, and dietary patterns. The focus of this review will be on the earliest feeding experiences - breast- and formula-feeding - and the unique role of breastfeeding in shaping children's food preferences. Epidemiological data illustrate that children who were breastfed have healthier dietary patterns compared to children who were formula-fed, even after controlling for relevant sociodemographic characteristics associated with healthier dietary and lifestyle patterns. These dietary differences are underlined, in part, by early differences in the opportunities for flavor learning and preference development afforded by breast- versus formula-feeding. In particular, the flavors of the mothers' diet are transmitted from mother to child through the amniotic fluid and breastmilk. The flavors experienced in these mediums shape later food preferences and acceptance of the solid foods of the family and culture onto which the infant is weaned. All infants learn from flavor experiences in utero, but only breastfed infants receive the additional reinforcement and flavor learning provided by continued repeated exposure to a wide variety of flavors that occurs during breastfeeding. Given the numerous benefits of breastfeeding, promotion of breastfeeding during early infancy is an important focus for primary prevention efforts and should be combined with efforts to ensure that mothers consume healthy, varied diets during pregnancy and lactation, and expose their infants to a wide array of foods during weaning and solid-food feeding.
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Martínez, Carlos Moreno. "The ATLAS Level-1 topological processor: Experience and upgrade plans." International Journal of Modern Physics A 35, no. 34n35 (December 18, 2020): 2044008. http://dx.doi.org/10.1142/s0217751x2044008x.
Full textAbstract:
During Run 2 (2015–2018) the Large Hadron Collider has provided, at the World’s highest energy frontier, proton–proton collisions to the ATLAS experiment with high instantaneous luminosity (up to [Formula: see text]), placing stringent operational and physics requirements on the ATLAS trigger system in order to reduce the 40 MHz collision rate to a manageable event storage rate of 1 kHz, while not rejecting interesting collisions. The Level-1 trigger is the first rate-reducing step in the ATLAS trigger system with an output rate of up to 100 kHz and decision latency of less than 2.5 [Formula: see text]s. In Run 2, an important role was played by the Level-1 Topological Processor (L1Topo). This innovative system consists of two blades designed in AdvancedTCA form factor, mounting four individual state-of-the-art processors, and providing high input bandwidth and low latency data processing. Up to 128 topological trigger algorithms can be implemented to select interesting events by applying kinematic and angular requirements on electromagnetic clusters, hadronic jets, muons and total energy reconstructed in the ATLAS apparatus. This resulted in a significantly improved background rejection and enhanced acceptance of physics signal events, despite the increasing luminosity. The L1Topo system has become more and more important for physics analyses making use of low energy objects, commonly present in the Heavy Flavor or Higgs physics events, for example. An overview of the L1Topo architecture, simulation and performance results during Run 2 is presented alongside with upgrade plans for the L1Topo system to be installed for the future Run 3 data taking period.
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LEHTINEN, P., and S. LAAKSO. "Role of lipid reactions in quality of oat products." Agricultural and Food Science 13, no. 1-2 (December 4, 2008): 88. http://dx.doi.org/10.2137/1239099041838085.
Full textAbstract:
In traditional oat processing practice the control of lipid reactions relies largely on empirical experiences and dogmatic principles rather than on profound understanding of the underlying mechanisms. However, in todays global food markets, the industry faces strict challenges in the development of new processes and applications where the prior experience is unsatisfactory or insufficient. The storage stability of novel oat products can be greatly enhanced by taking the mechanisms of lipid deterioration into account, and by adjusting the processing conditions accordingly so that these reactions can be minimized. The lipid reactions in oat products result in two different unwanted properties: bitter, astringent, taste or a rancid flavor. Chemically, these properties are associated to enzymatic hydrolysis of ester bonds and non-enzymatic oxidation of unsaturated fatty acyl chains respectively. The processing history oat product has a huge impact on which of these reactions predominates in oat products. The review focuses on the reactions of lipids in processed oat products, and identifies factors that are critical for enhanced shelf-life.;