Relevant bibliographies by topics / Flavour interaction

Academic literature on the topic 'Flavour interaction'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Flavour interaction"

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Aad, G., B. Abbott, D. C. Abbott, A. Abed Abud, K. Abeling, D. K. Abhayasinghe, S. H. Abidi, et al. "Search for charged-lepton-flavour violation in Z-boson decays with the ATLAS detector." Nature Physics 17, no. 7 (July 2021): 819–25. http://dx.doi.org/10.1038/s41567-021-01225-z.

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AbstractLeptons with essentially the same properties apart from their mass are grouped into three families (or flavours). The number of leptons of each flavour is conserved in interactions, but this is not imposed by fundamental principles. Since the formulation of the standard model of particle physics, the observation of flavour oscillations among neutrinos has shown that lepton flavour is not conserved in neutrino weak interactions. So far, there has been no experimental evidence that this also occurs in interactions between charged leptons. Such an observation would be a sign of undiscovered particles or a yet unknown type of interaction. Here the ATLAS experiment at the Large Hadron Collider at CERN reports a constraint on lepton-flavour-violating effects in weak interactions, searching for Z-boson decays into a τ lepton and another lepton of different flavour with opposite electric charge. The branching fractions for these decays are measured to be less than 8.1 × 10−6 (eτ) and 9.5 × 10−6 (μτ) at the 95% confidence level using 139 fb−1 of proton–proton collision data at a centre-of-mass energy of $$\sqrt{s}=13\,{\rm{TeV}}$$ s = 13 TeV and 20.3 fb−1 at $$\sqrt{s}=8\,{\rm{TeV}}.$$ s = 8 TeV . These results supersede the limits from the Large Electron–Positron Collider experiments conducted more than two decades ago.
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Hills, J., I. Kyriazakis, J. V. Nolan, G. N. Hinch, and J. J. Lynch. "Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses." Animal Science 69, no. 2 (October 1999): 313–25. http://dx.doi.org/10.1017/s1357729800050888.

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AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level of administration of S. In experiment 1, 48 mature ewes were conditioned to associate a new food containing a novel flavour with an infusion of S delivered intra-ruminally, or the same food containing another novel flavour with an infusion of distilled water. The same flavours were then used in experiment 2. At the end of each conditioning period, the relative preference for the two flavoured foods was determined by measuring the amount of each food ingested during a two-choice, 20-min preference test. Experiment 1 consisted of two phases. In phase 1 each conditioning period lasted for 5 days and was repeated four times, whereas in phase 2 the conditioning period lasted for 8 days and was repeated three times.In experiment 1 the sheep were initially in an S-adequate state. In experiment 2, the sheep were re-randomized to treatments and started in an S-depleted state. The conditioning periods also lasted for 8 days and were repeated three times. There was no evidence to support the hypothesis that sheep develop CFAs or CFPs to food flavours associated with S doses in phase 1 of experiment 1. In phase 2, however, sheep formed CFAs towards the food with the flavour they had come to associate with administration of high levels of S. Repeated exposure to the flavour associated with high levels of S led to stronger aversions and there was an interaction between the S dose level and conditioning periods, indicating that the rate of development of these CFAs was highest for the highest S dose levels. The differences between results of phase 1 and 2 were probably due to the different numbers of reinforcements and different intervals between specific flavour/dose associations.In experiment 2 there was no evidence for the development of CFPs or CFAs to food flavours associated with S doses. The apparent indifference of the sheep to S was probably due to their responding more to their previous experience of the food flavours than to their S status. Spearman rank correlations on flavour preferences indicated that conditioned flavour responses formed in experiment 1 persisted in individual sheep when they were allocated at random into their new treatments in experiment 2 and influenced or masked the formation of new associations. This demonstration of ‘carry-over’ effects highlights the importance of considering an animal’s previous experience of flavours and their associations with post-ingestive consequences when coming to conclusions concerning current development of CFAs and CFPs. These results may also have more general implications for feeding studies in animals that are randomized into treatment groups without regard to their previous feeding experiences.
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Arsenos, G., and I. Kyriazakis. "The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses." Animal Science 68, no. 4 (June 1999): 605–16. http://dx.doi.org/10.1017/s1357729800050633.

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AbstractThe main objective of the experiment was to investigate whether a continuum links the development of conditioned flavour preferences and conditioned flavour aversions (CFPs and CFAs) in sheep, towards food flavours associated with intraruminal administration of increasing doses of the same nutritive stimulus: casein. A secondary objective was to investigate the effects of dose of casein administration and the number of repeated exposures to casein on the rate of establishment, magnitude and degree of persistence of developed CFPs and CFAs.The experiment consisted of three conditioning periods (each lasted 8 days). A food with low crude protein (CP) (39.3 g/kg dry matter (DM)) and metabolizable energy (ME) (5.3 MJ/kg DM) contents was used in combination with one of two flavours, orange and aniseed, on a total of 48 Texel × Greyface male, 3-month-old sheep. The sheep were conditioned to associate one flavour added to the test food with a particular dose of casein (C) suspended in water (8.75, 17.5, 35 and 52.5 g per animal), or a different flavoured test food with an equal amount of water. Each dose was administered by gavage through a stomach tube twice daily to each animal. At the end of each conditioning period the preference for the two flavours was measured by a two choice preference test between the two flavoured test foods for 40 min. After the completion of the last conditioning period, three more preference tests (persistence tests), without any intervening exposure to the flavoured test food, were conducted at 7, 21 and 35 days. Preference for the flavoured test food paired with casein was affected by the interaction (P< 0·001) between the dose of casein and casein association respectively. Association with casein (DPR: intake of a flavoured test food paired with casein per g total intake of flavoured test foods during the preference test) led to CFPs (DPR > 0·70) at the two lowest and to CFAs (DPR < 0·30) at the two highest doses. CFPs and CFAs were established by the second conditioning and there was no difference in the rate of establishment between preferences and aversions. The persistence tests showed a strong and similar degree of persistence of both formed CFPs and CFAs, since these were not affected by time of persistence test or by any of the interactions with time. In view of these results a model is proposed which could account for the conditioned responses of sheep towards administration of increasing doses of the same nutrient. The existence of a continuum between CFPs and CFAs created by the same nutrient given at different doses, could be the basis of how ruminants select a diet which meets their nutrient requirements at a particular point in time and thereby avoid excess of nutrient intake.
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Mazumdar, Arindam, Subhendra Mohanty, and Priyank Parashari. "Flavour specific neutrino self-interaction: H 0 tension and IceCube." Journal of Cosmology and Astroparticle Physics 2022, no. 10 (October 1, 2022): 011. http://dx.doi.org/10.1088/1475-7516/2022/10/011.

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Abstract Self-interaction in the active neutrinos is studied in the literature to alleviate the H_0 tension. Similar self-interaction can also explain the observed dips in the flux of the neutrinos coming from the distant astro-physical sources in IceCube detectors. In contrast to the flavour universal neutrino interaction considered for solving the H 0 tension, which is ruled out from particle physics experiments, we consider flavour specific neutrino interactions. We show that the values of self-interaction coupling constant and mediator mass required for explaining the IceCube dips are inconsistent with the strong neutrino self-interactions preferred by the combination of BAO, HST and Planck data. However, the required amount of self-interaction between tau neutrinos (ντ ) in inverted hierarchy for explaining IceCube dips is consistent with the moderate self-interaction region of cosmological bounds at 1-σ level. For the case of other interactions and hierarchies, the IceCube preferred amount of self-interaction is consistent with moderate self-interaction region of cosmological bounds at 2-σ level only.
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Malcolmson, L., P. Frohlich, G. Boux, A.-S. Bellido, J. Boye, and T. D. Warkentin. "Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)." Canadian Journal of Plant Science 94, no. 8 (November 2014): 1419–26. http://dx.doi.org/10.4141/cjps-2014-120.

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Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.
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Ströhmer, R. "A test of the flavour independence of the strong interaction for five flavours." Il Nuovo Cimento A 107, no. 10 (October 1994): 2055–61. http://dx.doi.org/10.1007/bf02823598.

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Akers, R., G. Alexander, J. Allison, K. J. Anderson, S. Arcelli, A. Astbury, D. Axen, et al. "A test of the flavour independence of the strong interaction for five flavours." Zeitschrift für Physik C Particles and Fields 60, no. 3 (September 1993): 397–420. http://dx.doi.org/10.1007/bf01560038.

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TSAN, UNG CHAN. "CONSERVATION LAWS AND VECTOR MODEL OF PARTICLES." International Journal of Modern Physics E 10, no. 04n05 (August 2001): 353–66. http://dx.doi.org/10.1142/s0218301301000514.

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Any particle is defined by a set of additive quantum numbers: A, L, individual flavours. These numbers could be considered as the components of a vector C which is characteristic of each particle. Each particle is associated to a vector C representing the particle in an abstract space. The electric charge Q could be interpreted as the projection of C on a vector Q(0). If C=0, particle and antiparticle are the same particle. If C≠0, particle and antiparticle are represented by opposite vectors and are different even if Q=0. In this framework, the neutron is different from the antineutron (many experimental facts confirm this statement) and the neutrino is different from the antineutrino. A direct and important consequence of the difference between the neutrino and the antineutrino is that ββ0ν decay should be strictly forbidden. It is indeed in agreement with all up to now experimental results which show no hint of any ββ0ν event. The features of messengers would explain why electromagnetism and strong interaction conserve A, L and individual flavours and consequently also total flavour while weak interaction conserves only A, L and total flavour.
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Palijama, S., L. O. Kakisina, N. R. Timisela, J. M. Luhukay, R. Breemer, S. Laterissa, E. Kaplale, and F. J. Polnaya. "Organoleptic characteristics of nutmeg tea with variations in the roast time." IOP Conference Series: Earth and Environmental Science 883, no. 1 (October 1, 2021): 012081. http://dx.doi.org/10.1088/1755-1315/883/1/012081.

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Abstract This study aims to determine the effect of roast time on the organoleptic characteristics of nutmeg tea. The experimental design carried out in this study was a randomized block design (RBD), which is arranged in a factorial consisting of 2 factors with three replications. The factor used was the roast time (S), which consisted of 4 levels, namely S1 (20 minutes), S2 (25 minutes), S3 (30 minutes), S4 (35 minutes), and part of the nutmeg (P) which consisted of 2 levels, namely P1 (fruit skin) and P2 (pulp) to obtain 24 experimental units. The response variables analyzed included organoleptic responses (color, taste, and flavour), both hedonic and hedonic quality. The results showed that the roast time, the nutmeg part, and the interaction between the two affected the color, taste, and flavour of both hedonic and hedonic quality. The nutmeg skin treatment and roasting time were 25 minutes; on average, the panellists responded to 3.96 (very like) color, 3.32 (like), flavour and 2.80 (like) taste hedonic. In hedonic quality, the treatment took 25 minutes, and the skin nutmeg, on average, the panellists responded to 3.35 color (tea-colored), 3.24 flavour (nutmeg flavor) and 2.56 taste (slightly nutmeg taste).
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Dinu, Vlad, Thomas MacCalman, Ni Yang, Gary G. Adams, Gleb E. Yakubov, Stephen E. Harding, and Ian D. Fisk. "Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins." European Biophysics Journal 49, no. 8 (November 13, 2020): 799–808. http://dx.doi.org/10.1007/s00249-020-01475-4.

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AbstractAroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma compounds present in food may leave no effect on the structural integrity of the mucosa, the effect of concentrated aroma volatiles is not well understood. At high concentrations, like those found in some flavoured products such as e-cigarettes, some aroma compounds are suggested to elicit a certain degree of change in the mucin glycoprotein network, depending on their functional group. These effects are particularly associated with carbonyl compounds such as aldehydes and ketones, but also phenols which may interact with mucin and other glycoproteins through other interaction mechanisms. This study demonstrates the formation of such interactions in vitro through the use of molecular hydrodynamics. Sedimentation velocity studies reveal that the strength of the carbonyl compound interaction is influenced by compound hydrophobicity, in which the more reactive short chain compounds show the largest increase in mucin-aroma sedimentation coefficients. By contrast, the presence of groups that increases the steric hindrance of the carbonyl group, such as ketones, produced a milder effect. The interaction effects were further demonstrated for hexanal using size exclusion chromatography light scattering (SEC-MALS) and intrinsic viscosity. In addition, phenolic aroma compounds were identified to reduce the sedimentation coefficient of mucin, which is consistent with interactions in the non-glycosylated mucin region.
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Dissertations / Theses on the topic "Flavour interaction"

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Bains, Gurjeet Singh. "Cocoa flavour : the interaction of pyrazines with carboxylic acids." Thesis, Queensland University of Technology, 1995. https://eprints.qut.edu.au/36919/1/36919_Bains_1995.pdf.

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The essential ingredient of chocolate is a product of the cocoa tree and is used world-wide in confectionary as a flavorant and as an ingredient of beverages. The flavour and odour of chocolate varies according to the source of the cocoa but must be free from objectionable or unpleasant characteristics. With the increasing demand for this product, chocolate producing companies have invested heavily in cocoa plantations in a number of areas in the world This has included South East Asia and Papua New Guinea. Cocoa from these sources suffers from high acidity and low chocolate flavour. It is felt that the presence of acids in excessive amounts can effect the flavour not only by imparting their own flavour but also by reacting with the basic flavour components which are formed during roasting. Such a group of compounds is pyrazines which make an essential contribution to chocolate flavour. The objective for the work in this thesis was to investigate the extent of reaction between the carboxylic acids and the methylpyrazines commonly found in different cocoas through the study of model systems in aqueous and non-aqueous environments. This involved the use of static gas chromatographic headspace analysis and 13C NMR :.pectroscopy. Data obtained from these techniques not only allowed observations on the reaction of pyrazines with carboxylic acids but also the calculation of the pKa of the pyrazines. It was shown that the acids which are commonly found in cocoa were present in sufficient concentration to reduce the concentration of free trimethylpyrazine and tetramethylpyrazine. The other methylpyrazines were not sufficiently basic to react with these acids to any extent and little or none of the pyrazine would be bound up in salt formation. The headspace analysis technique gave pKa values for the various methylsubstituted pyrazines which were consistently lower than those determined by other methods and reported in literature. However, when these values were normalised with respect to pyridine the pKa values agreed with the published values which had been determined by other techniques. The use of 13C NMR spectroscopy for the determination of the pKa value of pyrazine has been reported in literature. This technique was extended in this investigation to all other methylpyrazines. The results obtained were reproducible and compared favourably with the reported values. The analysis of Ghana and South East Asian cocoa liquors confirmed the unpublished results of Holm in which the concentration of alkylpyrazine in the latter were significantly higher than in the former. The application of the headspace analysis technique developed was used in a preliminary assessment of the alkylpyrazine concentrations in a number of chocolate tasters which had been prepared from cocoa liquors which originated from a number of South East Asian sources. Insufficient data was obtained to deduce any correlation with the taste panels scores of the samples. However, the method showed potential and warrants further investigation.
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Moon, Soo Yeun. "Elucidation of the interaction between soy protein isolate and simulated beef flavour." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/30959.

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The objective of this research was to explore interactions between aroma compounds in simulated beef flavour (SBF) and soy protein isolate (SPI) that may be involved in the suppression of beefy notes in SBF by SPI. A sensitive and reproducible headspace solid phase microextraction (HSSPME) was established to isolate volatile compounds in SBF for analysis by gas chromatography (GC). Volatile and odour-active compounds in SBF were qualitatively evaluated by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) using detection frequency method, respectively. A total of 70 compounds were tentatively identified including three furans, six S-heterocyclic compounds, ten N-heterocyclic compounds, six aldehydes, three alcohols, and two esters. Of 49 volatile compounds detected in the sniffing port of GC-O, the most odour-active included 2-methyl-3-furanthiol, delta-3-carene, alphaterpinene, 2-ethyl-3,6-dimethylpyrazine, and several unidentified odourants. Descriptive analysis (DA) along with GC analysis was conducted to investigate changes in SBF aroma characteristics upon addition of SPI. Five attributes (beefy, roasted, yeasty, soymilk-like and cereal) were selected to assess various mixtures of SBF and SPI. The results from DA confirmed that "roasted", "beefy" and "yeasty" notes were highly positively correlated with SBF concentration, and the beefy related notes were substantially suppressed by increasing SPI content. Fifteen peaks from GC analysis were selected as indicator peaks to represent beef attribute in the mixtures of SPI and SBF. Changes in the release of beefy aroma components of SBF by addition of ingredients (glucosamine, sucrose, ascorbic acid, and/or polyethylene glycol) to SPI and the changes in SPI protein structure induced by the ingredients were investigated. The reduction of disulfide bonds, increased surface hydrophobicity and increased unordered structure in SPI containing ascorbic acid alone or with polyethylene glycol, along with increased GC peak areas of indicator peaks in those SPI-SBF mixtures, were found to be associated with an increase in the perceived beef characteristic attributes in descriptive analysis. These results provide the basis for further research to elucidate strategies maximizing perception of beefy aroma in soy based products.
Land and Food Systems, Faculty of
Graduate
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Maarman, Brenton Christopher. "Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86703.

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Thesis (MScAgric)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: Wine is a product of the fermentation of grape juice. Alcoholic fermentation is mainly conducted by the yeast Saccharomyces cerevisiae which metabolises grape sugars to mainly ethanol, CO2 and glycerol. Aside from these primary fermentation compounds, the yeast also produces many secondary metabolic by-products that are important to wine quality and style. Malolactic fermentation (MLF) is a secondary fermentation that normally occurs after alcoholic fermentation. Lactic acid bacteria (LAB) are responsible for the conversion of malic acid to lactic acid and CO2 during MLF, which is important for wine deacidification and also contributes to microbial stability. Malolactic fermentation and LAB strains can also influence the aroma profile of wines. The main genera associated with this process are Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Oenococcus oeni is the main species associated with MLF because it is able to survive the harsh physiochemical environment of winemaking. Recently L. plantarum has also been introduced as a commercial MLF starter culture. Research has started to focus on the potential of wine yeast and LAB interactions or combinations to alter the wine aroma profile via the production and/or degradation of aroma compounds. The overriding goal of this study is to unravel the interactions between wine yeast and different LAB strains and their impact on wine aroma and flavour. The first aim was to assess LAB growth during co- and sequential inoculation strategies, the ability to complete MLF and the impact on the production of aroma compounds in combination with two different yeast strains in a medium containing full complement of nitrogen supplementation. Malolactic fermentation was successful in the different inoculation strategies and the bacterial combination (L. plantarum and O. oeni) completed MLF in the shortest time. The impact of the bacterial strains on the modification of aroma compounds was bigger in co- than sequential inoculation. A general increase in total esters (contributing to the fruity character of wines) especially ethyl lactate and ethyl acetate was observed. The production of esters, volatile fatty acids and higher alcohols proved to be dependent on either the yeast strain used and/or the LAB strains used. The second aim of the research was to assess the effect of NH4Cl (ammonium) and amino acids supplementation on yeast and LAB strains (both in co- and sequential inoculation strategies) and the impact on the aroma profile of the fermented must. Fermentations supplemented with ammonia as sole nitrogen source showed the highest total bacterial growth in terms of cell numbers. Malolactic fermentation was completed in the shortest time with O. oeni and the bacterial combination inoculums. The co-inoculated strategies in combination with amino acids supplementation showed the biggest impact on the aroma compound profiles of the different fermentation strategies and bacterial treatments. A general increase in total esters was observed for NH4Cl additions with ethyl lactate and ethyl acetate showing the highest concentrations. The concentration of esters, volatile fatty acids and higher alcohols were strongly influenced by the yeast and the single LAB strains used. The results generated from this study showed that the chemical composition of the fermentation medium and the selection of yeast and LAB strains are important because these factors have an influence on the aroma and flavour profiles of wines.
AFRIKAANSE OPSOMMING: Wyn is die produk van gefermenteerde druiwe. Die gis, Saccharomyces cerevisiae is verantwoordelik vir alkoholiese fermentasies waar druiwe suikers na hoofsaaklik etanol, CO2 en gliserol gemetaboliseer word. Die gis produseer ook sekondêre metaboliete wat ‘n belangrike bydrae lewer tot wynstyl en kwaliteit. Appelmelksuurgisting (AMG) is ‘n sekondêre fermentasie wat gewoonlik na alkoholiese fermentasie plaasvind. Melksuurbakterieë (MSB) speel ‘n sleutel rol in die omskakeling van appelsuur na melksuur en CO2 gedurende AMG. Hierdie fermentasie lei tot ‘n afname in die suurheidsgraad en verbeter die mikrobiese stabiliteit van die wyn. Appelmelksuurgisting en MSB rasse kan die aroma- en geurprofiel van wyne beïnvloed. Die belangrikste genera wat met AMG geassosieer word is Oenococcus, Lactobacillus, Pediococcus en Leuconostoc. Oenococcus oeni is die mees algemene ras wat vir AMG gebruik word omdat dit in uiterste wyn toestande kan oorleef. Mees onlangs is Lactobacillus plantarum as kommersiële aanvangskultuur vir AMG geïdentifiseer. Navorsing het onlangs meer begin fokus op gis en MSB interaksie of kombinasies as ‘n strategie om die aroma profiele van wyne te verander. Die hoofdoel van die studie is om die interaksie tussen wyngiste en verskillende MSB rasse en die effek op die aroma profile van wyne te bestudeer. Die eerste doelwit was om die impak van die twee giste op die groei en AMG vermoeë van MSB gedurende ko- en sekwensiële inokulasie praktyke en die impak op die produksie van aroma komponente, in ‘n medium wat die volledige stikstof aanvullings bevat, te bestudeer. Appelmelksuurgisting was suksesvol in die verskillende inokulasie praktyke en die bakteriese kombinasie (L. plantarum en O. oeni) het AMG in die kortste tyd voltooi. Die impak van die bakteriese rasse op die modifikasie van die aroma komponente was groter met ko- as sekwensiële inokulasies. Daar was ‘n toename in die totale esterkonsentrasies veral in etiellaktaat en etielasetaat. Die produksie van esters, vlugtige vetsure en hoër alkohole word beïnvloed deur die gisras en MSB rasse wat gebruik word. Die tweede doelwit was om die impak van NH4Cl (ammonium) en aminosure aanvullings op die gis- en MSB rasse gedurende ko- en sekwensiële inokulasie strategieë te bepaal. Melksuurbakterieë se groei was beter met die ammonium aanvulling. Appelmelksuurgisting was in die kortste tyd voltooi met O. oeni en die bakteriese kombinasie. Die ko-inokulasie praktyke in kombinasie met die kompleks aminosure aanvulling het die grootste impak op die produksie van aroma komponente gehad. Daar was weereens ‘n toename in die totale esterkonsentrasies vir die NH4Cl aanvulling, veral in etiellaktaat en etielasetaat. Die gis en MSB rasse speel ‘n rol by die produksie en konsentrasies van esters, vlugtige vetsure en hoër alkohole. Die resultate van hierdie studie bewys dat die chemiese samestelling van die fermentasie medium, die seleksie van gis- en MSB rasse is belangrik omdat hierdie faktore die aroma en geur profiele van wyne beïnvloed.
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Thomsen, Maiken. "Perception de l'arôme du fromage à pâte pressée non cuite." Thesis, Dijon, 2012. http://www.theses.fr/2012DIJOS120.

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La perception de la flaveur des aliments dépend de la perception de plusieurs composés en mélange dans des proportions équilibrées. Interactions perceptives entre différents odorants ainsi que la libération dynamique des odorants par la matrice alimentaire sont les principaux facteurs qui influencent la perception globale. L’objectif de cette thèse de doctorat était d’étudier la perception du mélange d’odorants qui constituent l’arôme du fromage à pâte pressée, en prenant en compte les interactions perceptives et la dynamique de libération des composés par la matrice. Une stratégie, comprenant une caractérisation complète des odorants des fromages, suivie d’une recombinaison qualitative et d’une étude détaillée des rôles respectifs des composés clés, et finalement la prise en compte de la dynamique de libération par incorporation des composés dans une matrice fromagère, a été appliquée. Des caractérisations approfondies sensorielles et instrumentales nous ont permis de mettre en évidence des relations entre la perception sensorielle et la composition des composés volatils et proposer des hypothèses. La recombinaison des différents composés a été testée afin d’étudier le rôle de chacun en mélange. Aidés par des apprentis aromaticiens durant la phase des recombinaisons nous avons pu observer particulièrement que 12 composés étaient très importants pour l’odeur du fromage. Par la suite nous avons étudié des interactions entre odeurs en appliquant des techniques de stimulation odorante en phase gazeuse, puis la dynamique de libération des composés en incorporant l’arôme dans une matrice fromagère par des techniques permettant de mesurer la quantité libérée en fonction du temps
Perception of the aroma of food products depends both the chemical composition of food and human neurophysiology. The perception of food flavour, including cheese often relies on the perception of several aroma compounds in mixture in balanced proportions. Perceptual interactions among aroma compounds in mixtures and also the release of aroma compounds from the food product are the main factors that influence the global perceived aroma of food. Hence, the objective of this PhD study was to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by taking into account perceptual interactions among odorants and the dynamic release of the compounds by the cheese matrix. A strategy involving a complete characterisation of the cheeses followed by a recombination and investigation of the role of the key-aroma compounds and the dynamic release of the aroma compounds from the cheese matrix was taken into account. Comparison of the sensory and instrumental characteristics was made in order to highlight relationships between sensory perception of the aroma and the volatile composition of the cheeses and thus point out the molecular origins of the perceived cheese aroma. Recombination of selected aroma compounds was tested, in order to study the role of each aroma compound within the mixture. Especially 12 compounds seemed important for the semi-hard cheese aroma. To investigate the odour-odour interactions, different odour-stimulation tools were applied and dynamic release of aroma compounds was taken into account by incorporating the aroma compounds into a cheese matrix by different techniques allowing measuring the quantities released as function of time
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Tietz, Melanie. "Starch-flavour interactions : impact on flavour retention and release in model food systems /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.

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Symoneaux, Ronan. "Le "goût" du cidre : Exploration des interactions entre les composés chimiques et les caractéristiques organoleptiques des cidres." Thesis, Angers, 2015. http://www.theses.fr/2015ANGE0027/document.

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L’objectif de cette thèse est d’étudier l’influence des procyanidines, du sucre, de l’acide, de l’éthanol, des arômes et du CO2 sur le goût sucré, l’acidité, l’amertume et l’astringence du cidre. Des plans d’expériences ont été réalisés en solutions modèles et avec des cidres commerciaux afin d’étudier les effets directs des composés chimiques mais également les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les résultats confirment le rôle déterminant des procyanidines,du sucre, de l’acide, de l’éthanol sur les quatre caractéristiques organoleptiques étudiées. Il faut souligner l’influence de la concentration et du degré de polymérisation des procyanidines qui modifient les perceptions sucrées et acides. Ces travaux montrent également une sur expression de l’amertume pour les procyanidines tétramères et pentamères mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degré de polymérisation pour l’astringence.Excepté pour l’amertume, la présence de gaz carbonique modifie la perception sensorielle des échantillons testés :l’astringence augmente, le goût sucré diminue pour les solutions les plus sucrées et finalement, il semble que les dégustateurs aient plus de mal percevoir les différences d’acidité entre les échantillons. Enfin, les arômes peuvent modifier la perception du goût sucré de certains cidres par un effet de congruence. En effet, la présence de notes aromatiques « fruitées » est accompagnée d’une surévaluation du goût sucré et des notes « terreux-foin »conduisent à une diminution du goût sucré perçu. Cependant,ce phénomène de congruence semble être concentration dépendante
The aim of this thesis is to study the influence of procyanidins, sugar, acid, ethanol, CO2 and aroma on the perception of sweetness, sourness, bitterness and astringency of cider. Experimental designs were carried out with model solutions or commercial ciders to study the direct effects and interactions of the chemical compounds on these four organoleptic characteristics.The results confirm the key role of procyanidins, sugar,acid, ethanol on the four organoleptic characteristics. We notably underline the influence of procyanidins concentration and polymerization degree on sweetness and sourness when literature only focused on bitterness and astringency. Our works also indicate an overexpression of bitterness for tetrameric and pentameric procyanidins but only for concentration of 750 mg/L, and an interaction between concentration and polymerization degree for astringency.Except for bitterness, adding CO2 modify sensorycharacteristics of the samples: astringency increases,sweetness decreases for the sweetest solutions and it seems that tasters have more difficulty perceive acidity differences between samples. Finally, the aromatic characteristics can modify sweetness perception of some ciders due to acongruency effect. Indeed, “fruity” notes generate an over evaluation of sweetness when “hay-earthy”aromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent
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Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.

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A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity of the release profile. The data was successfully modelled using the basic principles of interfacial mass transfer. The mechanistic model included some estimated parameters for un-measurable anatomical and physiological variables, kinetic properties of the flavour compound and terms to represent the oscillatory breathing and airflow rate. Aside from the 1st exhalation, the model fitted the data very well. The panel rated the intensity of minty flavor in a 6% gelatine gel, containing varying concentrations of carvone. The flavor was assessed using Magnitude Estimation and Time Intensity Methods. In addition, the quantity of carvone released from the gel and reaching the assessors nose was measured, breath by breath during eating, using the MS Nose. The results showed that the quantity of volatile delivered to the nose was directly proportional to the concentration in the sample, however, the absolute quantity varied greatly between individuals. Further differences were observed in the temporal dimension of their release profiles, which related to differences in their anatomy, physiology and eating habits. In some cases, these differences were mirrored by the sensory data. The relationship between perceived intensity and sample concentration was linear for both types of sensory data. Neither the speed of eating nor the concentration of volatile reached in-nose, affected an individuals ability to judge intensity. There was evidence to suggest, however, that the speed of eating affected the level of adaptation to the carvone stimulus. The affinity of the aroma compound for water (hydrophobicity) was an important factor in influencing the temporal characteristics of the instrumental and sensory data. When aroma release was rapid (< Tmax) the sensory response occurred slightly later whereas when the aroma release was much slower (>Tmax), with intensity increasing more gradually, the sensory response preceded the instrumental data. These phenomena were explained in terms of a lag phase for neural processing when the stimulus was presented quickly and adaptation to the stimulus when it was delivered over a longer period of time. A trained sensory panel assessed flavour and sweetness intensity in solutions containing varying concentrations of Hydroxy Propyl Methylcellulose (HPMC), sugar and flavour volatile. The flavour and sweetness of the viscous solutions were rated using magnitude estimation with a controlled modulus. In addition, the concentration of volatile released on the breath was measured using MS Nose. For low concentrations of HPMC (<0.5g/100g), perceived flavour intensity remained the same, however, a steady decrease was noted at higher concentrations (>0.6g/100g). The change in perceived intensity occurred at the point of random coil overlap (c*) for this hydrocolloid. The perceived sweetness of the solution showed a similar pattern with increasing HPMC concentration, although the inflection at c* was not so obvious. Despite the change in perceived flavour intensity, the actual concentration of volatile measured on the breath was not affected by the change in HPMC concentration. Low order polynomial models were produced to describe perceived flavour intensity and sweetness in viscous solutions containing HPMC and potential explanations for the changes in perception were discussed.
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Davidson, James M. "Non-volatile flavour compounds in foods : their analysis and interactions." Thesis, University of Nottingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324010.

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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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Labbe, David. "Mécanismes sous-jacents aux interactions perceptuelles et perceptions complexes." Paris, AgroParisTech, 2008. http://pastel.paristech.org/5001/01/Labbe_Thesis.pdf.

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Les interactions perceptuelles entre différentes modalités sensorielles affectent la perception des aliments. Si ce phénomène a été largement étudié entre des stimuli olfactifs et gustatifs en solution aqueuse, peu d'études ont été menées avec des produits existants dans le commerce. Similairement, peu de travaux sont dédiés à l'étude des interactions multi-sensorielles impliquant l'olfaction, le goût et la perception tactile en bouche et à l'étude des perceptions dites complexes, c'est-à-dire qui impliquent plusieurs modalités sensorielles. Le premier objectif de ma thèse était l'exploration des mécanismes sous-jacents aux interactions perceptuelles existant entre l'olfaction et la gustation durant la consommation de produits réels, et en solution avec des stimuli olfactifs à une concentration infraliminaire. Cette approche a ensuite été étendue aux perceptions olfactive, gustative et tactile (en bouche) et à la perception complexe "rafraîchissante". Il a été mis en évidence que la familiarité d'un produit et la stratégie d'attention durant l'exposition affectent de façon critique les interactions perceptuelles. Pour la première fois il a été démontré qu'une concentration infraliminaire d'odorant associé au goût sucré (fraise) augmente la perception sucrée d'une solution de sucrose. La multiplicité des interactions sensorielles présente dans un milieu alimentaire complexe a également été mis en évidence à un niveau bimodal (ex: entre la perception amer et le froid) et tri-modal (ex: entre la perception olfactive, sucrée et froide). Finalement il été démontré que la perception rafraîchissante est construite sur la base d'une combinaison de déterminants sensoriels, d'habitudes alimentaires ainsi que de facteurs hédoniques et psychophysiologiques tels que l'énergie mental. Pour conclure, les connaissances acquises par ce travail soulèvent d'autres interrogations notamment à propos des mécanismes neuronaux sous-tendant la mémorisation des associations perceptuelles et des conditions requises en termes de durée et de fréquence d'exposition pour la mise en place de ces interactions
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Books on the topic "Flavour interaction"

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Dijon), Interaction of Food Matrix with Small Ligands Influencing Flavour and Texture (1995. Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995: Proceedings. [Dijon]: [s.n.], 1995.

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McGorrin, Robert J., and Jane V. Leland, eds. Flavor-Food Interactions. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0633.

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Chau, Ling-Lie. Flavor Mixing in Weak Interactions. Boston, MA: Springer US, 1985.

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Chau, Ling-Lie, ed. Flavor Mixing in Weak Interactions. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4613-2439-3.

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1933-, Cline D., ed. Proceedings of the Symposium on Flavor-Changing Neutral Currents: Present and Future Studies: Santa Monica, California, February 19-21, 1997. Singapore: World Scientific, 1997.

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Kikawa, Tatsuya. Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-287-715-4.

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Fritzsch, Harald. Massive neutrinos: Flavor mixing of leptons and neutrino oscillations. Singapore: World Scientific, 2015.

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Chao-Hsi, Chang, and Huang Chao-Shang, eds. Proceedings of the International Symposium on Heavy Flavor and Electroweak Theory, Beijing, 16-19, August 1995. Singapore: World Scientific, 1996.

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Chau, Ling-Lie. Flavor Mixing in Weak Interactions. Springer, 2013.

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Chau, Ling-Lie. Flavor Mixing in Weak Interactions. Springer, 2012.

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Book chapters on the topic "Flavour interaction"

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

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Paravisini, Laurianne, and Elisabeth Guichard. "Interactions between aroma compounds and food matrix." In Flavour, 208–34. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch9.

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Taylor, A. J. "Flavour Matrix Interactions." In Current Topics in Flavours and Fragrances, 123–38. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4022-5_7.

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Sadler, G., M. Parish, J. Davis, and D. Van Clief. "Flavor—Package Interaction." In ACS Symposium Series, 202–10. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0596.ch018.

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Risch, Sara J. "Flavor and Package Interactions." In Flavor Chemistry, 94–100. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.ch007.

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Hriciga, Ann L., and Donald J. Stadelman. "Flavor—Polymer Interactions." In ACS Symposium Series, 59–67. Washington, DC: American Chemical Society, 1988. http://dx.doi.org/10.1021/bk-1988-0365.ch005.

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Linssen, J. P. H., and J. P. Roozen. "Food flavour and packaging interactions." In Food Packaging and Preservation, 48–61. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2173-0_3.

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Suppavorasatit, Inthawoot, and Keith R. Cadwallader. "Flavor-Soy Protein Interactions." In ACS Symposium Series, 339–59. Washington, DC: American Chemical Society, 2010. http://dx.doi.org/10.1021/bk-2010-1059.ch021.

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Ho-Kim, Quang, and Xuan-Yem Pham. "Heavy Flavors." In Elementary Particles and Their Interactions, 549–99. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03712-6_16.

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Voilley, A., and S. Lubbers. "Flavor—Matrix Interactions in Wine." In ACS Symposium Series, 217–29. Washington, DC: American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0714.ch016.

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Conference papers on the topic "Flavour interaction"

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Mroczko-Wąsowicz, Aleksandra. "The unity and complexity of flavour perception." In ICMI '16: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/3007577.3007583.

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BOCCALI, TOMMASO. "RECENT RESULTS IN HEAVY FLAVOUR PHYSICS." In Proceedings of the 7th International Workshop on Production, Properties and Interaction of Mesons. WORLD SCIENTIFIC, 2003. http://dx.doi.org/10.1142/9789812791351_0006.

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Zavala, I., Pyungwon Ko, and Deog Ki Hong. "The Flavour of Inflation." In SUPERSYMMETRY AND THE UNIFICATION OF FUNDAMENTAL INTERACTIONS. AIP, 2008. http://dx.doi.org/10.1063/1.3052017.

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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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Calibbi, Lorenzo, Pyungwon Ko, and Deog Ki Hong. "Lepton Flavour Violation and electron EDM in SUSY with a non-abelian flavour symmetry." In SUPERSYMMETRY AND THE UNIFICATION OF FUNDAMENTAL INTERACTIONS. AIP, 2008. http://dx.doi.org/10.1063/1.3051962.

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Westhoff, Susanne, George Alverson, Pran Nath, and Brent Nelson. "Grand Unified Flavour Physics." In SUSY09: 7th International Conference on Supersymmetry and the Unification of Fundamental Interactions. AIP, 2010. http://dx.doi.org/10.1063/1.3327675.

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DeTar, Carleton. "LQCD: Flavour Physics and Spectroscopy." In XXVII International Symposium on Lepton Photon Interactions at High Energies. Trieste, Italy: Sissa Medialab, 2016. http://dx.doi.org/10.22323/1.245.0023.

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Ross, G. G., Pyungwon Ko, and Deog Ki Hong. "Fermion masses, flavour mixing and CP violation." In SUPERSYMMETRY AND THE UNIFICATION OF FUNDAMENTAL INTERACTIONS. AIP, 2008. http://dx.doi.org/10.1063/1.3051900.

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King, Stephen F., George Alverson, Pran Nath, and Brent Nelson. "Neutrino Mass and Flavour Models." In SUSY09: 7th International Conference on Supersymmetry and the Unification of Fundamental Interactions. AIP, 2010. http://dx.doi.org/10.1063/1.3327533.

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ANDREEV, V. P. "HEAVY FLAVOUR PRODUCTION IN TWO-PHOTON INTERACTIONS." In Proceedings of the International Conference on the Structure and Interactions of the Photon Including the 14th International Workshop on Photon-Photon Collisions. WORLD SCIENTIFIC, 2002. http://dx.doi.org/10.1142/9789812777157_0023.

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Reports on the topic "Flavour interaction"

1

Davoudiasl, H., H.-S. Lee, and W. Marciano. Long-Range Lepton Flavor Interactions and Neutrino Oscillations. Office of Scientific and Technical Information (OSTI), March 2011. http://dx.doi.org/10.2172/1017401.

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Grossman, yuval. Can lepton flavor violating interactions explain the atmospheric neutrino anomaly. Office of Scientific and Technical Information (OSTI), September 1999. http://dx.doi.org/10.2172/12483.

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Muller, David. A Test of the Flavor Independence of Strong Interactions in e+e- Annihilation at the Z0 Pole. Office of Scientific and Technical Information (OSTI), September 1999. http://dx.doi.org/10.2172/12489.

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Oishi, Noritsugu. A Test of the Flavor Independence of Strong Interactions in e+e- Annihilation at the Z0 Pole. Office of Scientific and Technical Information (OSTI), June 2018. http://dx.doi.org/10.2172/1454218.

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Lichter, Amnon, David Obenland, Nirit Bernstein, Jennifer Hashim, and Joseph Smilanick. The role of potassium in quality of grapes after harvest. United States Department of Agriculture, October 2015. http://dx.doi.org/10.32747/2015.7597914.bard.

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Objectives: The objectives of the proposal were to study how potassium (K) enters the berry and in what tissues it accumulates, to determine what is the sensitive phenological stage that is responsive to K, to study the influence of K on sugar translocation, to determine if K has effects on expression of genes in source and sink organs and to study applied aspects of the responses to K at the vineyard level. During the research it was realized that K acts externally so a major part of the original objectives had to be deserted and new ones, i.e. the role of K in enhancing water loss from the berry, had to be developed. In addition, the US partners developed practical objectives of understanding the interaction of K application and water deficit as well as application of growth regulators. Background: In our preliminary data we showed that application of K at mid-ripening enhanced sugar accumulation of table grapes. This finding is of major implications to both early and late harvested grapes and it was essential to understand the mode of action of this treatment. Our major hypothesis was that K enters the berry and by that increases sugar translocation into the berry. In addition it was important to cover practical issues of the application which may influence its efficacy and its reproducibility. Conclusions: The major conclusion from the research was that our initial hypothesis was wrong. Mineral analysis of pulp tissue indicated that upon application of K there was a significant increase in most of the major minerals. Subsequently, we developed a new hypothesis that K acts by increasing the water loss from the berry. In vitro studies of K-treated berries corroborated this hypothesis showing greater weight-loss of treated berries. This was not necessarily expressed in the vineyard as in some experiments berry weight remained unchanged, suggesting that the vine compensated for the enhanced water loss. Importantly, we also discovered that the efficacy of different K salts was strongly correlated to the pH of the salt solution: basic K salts had better efficacy than neutral or acidic salts and modifying the pH of the same salt changed its efficacy. It was therefore suggested that K changes the properties of the cuticle making it more susceptible to water loss. Of the practical aspects it was found that application of K to the clusters was sufficient to trigger its affect and that dual application of K had a stronger effect than single application. With regard to timing, it was realized that application of K after veraison was affective and the berries responded also when ripe. While the effect of K application was significant at harvest, it was mostly insignificant one week after application, suggesting that prolonged exposure to K was required. Implications: The scientific implications of the study are that the external mineral composition of the berry may have a significant role in sugar accumulation and that water loss may have an important role in sugar accumulation in grapes. It is not entirely clear how K modulates the cuticle but according to the literature its incorporation into the cuticle may increase its polarity and facilitate generation of "water bridges" between the flesh and the environment. The practical implications of this study are very significant because realizing the mode of action of K can facilitate a much more efficient application strategy. For example, it can be understood that sprays must be directed to the clusters rather than the whole vines and it can be predicted that the length of exposure is important. Also, by increasing the pH of simple K salts, the efficacy of the treatment can be enhanced, saving in the costs of the treatment. Finally, the ability of grape growers to apply K in a safe and knowledgeable way can have significant impact on the length of the season of early grape cultivars and improve the flavor of high grape yields which may otherwise have compromised sugar levels.
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