Flavor violating Higgs decays

DOE Office of Scientific and Technical Information (OSTI.GOV)

Harnik, Roni; Kopp, Joachim; Zupan, Jure

2013-03-01

We study a class of nonstandard interactions of the newly discovered 125 GeV Higgs-like resonance that are especially interesting probes of new physics: flavor violating Higgs couplings to leptons and quarks. These interaction can arise in many frameworks of new physics at the electroweak scale such as two Higgs doublet models, extra dimensions, or models of compositeness. We rederive constraints on flavor violating Higgs couplings using data on rare decays, electric and magnetic dipole moments, and meson oscillations. We confirm that flavor violating Higgs boson decays to leptons can be sizeable with, e.g., h → τμ and h → τemore » branching ratios of (10%) perfectly allowed by low energy constraints. We estimate the current LHC limits on h → τμ and h → τe decays by recasting existing searches for the SM Higgs in the ττ channel and find that these bounds are already stronger than those from rare tau decays. We also show that these limits can be improved significantly with dedicated searches and we outline a possible search strategy. Flavor violating Higgs decays therefore present an opportunity for discovery of new physics which in some cases may be easier to access experimentally than flavor conserving deviations from the Standard Model Higgs framework.« less

B, D and K decays

NASA Astrophysics Data System (ADS)

Buchalla, G.; Komatsubara, T. K.; Muheim, F.; Silvestrini, L.; Artuso, M.; Asner, D. M.; Ball, P.; Baracchini, E.; Bell, G.; Beneke, M.; Berryhill, J.; Bevan, A.; Bigi, I. I.; Blanke, M.; Bobeth, Ch.; Bona, M.; Borzumati, F.; Browder, T.; Buanes, T.; Buchmüller, O.; Buras, A. J.; Burdin, S.; Cassel, D. G.; Cavanaugh, R.; Ciuchini, M.; Colangelo, P.; Crosetti, G.; Dedes, A.; de Fazio, F.; Descotes-Genon, S.; Dickens, J.; Doležal, Z.; Dürr, S.; Egede, U.; Eggel, C.; Eigen, G.; Fajfer, S.; Feldmann, Th.; Ferrandes, R.; Gambino, P.; Gershon, T.; Gibson, V.; Giorgi, M.; Gligorov, V. V.; Golob, B.; Golutvin, A.; Grossman, Y.; Guadagnoli, D.; Haisch, U.; Hazumi, M.; Heinemeyer, S.; Hiller, G.; Hitlin, D.; Huber, T.; Hurth, T.; Iijima, T.; Ishikawa, A.; Isidori, G.; Jäger, S.; Khodjamirian, A.; Koppenburg, P.; Lagouri, T.; Langenegger, U.; Lazzeroni, C.; Lenz, A.; Lubicz, V.; Lucha, W.; Mahlke, H.; Melikhov, D.; Mescia, F.; Misiak, M.; Nakao, M.; Napolitano, J.; Nikitin, N.; Nierste, U.; Oide, K.; Okada, Y.; Paradisi, P.; Parodi, F.; Patel, M.; Petrov, A. A.; Pham, T. N.; Pierini, M.; Playfer, S.; Polesello, G.; Policicchio, A.; Poschenrieder, A.; Raimondi, P.; Recksiegel, S.; Řezníček, P.; Robert, A.; Rosner, J. L.; Ruggiero, G.; Sarti, A.; Schneider, O.; Schwab, F.; Simula, S.; Sivoklokov, S.; Slavich, P.; Smith, C.; Smizanska, M.; Soni, A.; Speer, T.; Spradlin, P.; Spranger, M.; Starodumov, A.; Stech, B.; Stocchi, A.; Stone, S.; Tarantino, C.; Teubert, F.; T'jampens, S.; Toms, K.; Trabelsi, K.; Trine, S.; Uhlig, S.; Vagnoni, V.; van Hunen, J. J.; Weiglein, G.; Weiler, A.; Wilkinson, G.; Xie, Y.; Yamauchi, M.; Zhu, G.; Zupan, J.; Zwicky, R.

2008-09-01

The present report documents the results of Working Group 2: B, D and K decays, of the workshop on Flavor in the Era of the LHC, held at CERN from November 2005 through March 2007. With the advent of the LHC, we will be able to probe New Physics (NP) up to energy scales almost one order of magnitude larger than it has been possible with present accelerator facilities. While direct detection of new particles will be the main avenue to establish the presence of NP at the LHC, indirect searches will provide precious complementary information, since most probably it will not be possible to measure the full spectrum of new particles and their couplings through direct production. In particular, precision measurements and computations in the realm of flavor physics are expected to play a key role in constraining the unknown parameters of the Lagrangian of any NP model emerging from direct searches at the LHC. The aim of Working Group 2 was twofold: on the one hand, to provide a coherent up-to-date picture of the status of flavor physics before the start of the LHC; on the other hand, to initiate activities on the path towards integrating information on NP from high- p T and flavor data. This report is organized as follows: in Sect. 1, we give an overview of NP models, focusing on a few examples that have been discussed in some detail during the workshop, with a short description of the available computational tools for flavor observables in NP models. Section 2 contains a concise discussion of the main theoretical problem in flavor physics: the evaluation of the relevant hadronic matrix elements for weak decays. Section 3 contains a detailed discussion of NP effects in a set of flavor observables that we identified as “benchmark channels” for NP searches. The experimental prospects for flavor physics at future facilities are discussed in Sect. 4. Finally, Sect. 5 contains some assessments on the work done at the workshop and the prospects for future developments.

Gravitational wave-Gauge field oscillations

NASA Astrophysics Data System (ADS)

Caldwell, R. R.; Devulder, C.; Maksimova, N. A.

2016-09-01

Gravitational waves propagating through a stationary gauge field transform into gauge field waves and back again. When multiple families of flavor-space locked gauge fields are present, the gravitational and gauge field waves exhibit novel dynamics. At high frequencies, the system behaves like coupled oscillators in which the gravitational wave is the central pacemaker. Due to energy conservation and exchange among the oscillators, the wave amplitudes lie on a multidimensional sphere, reminiscent of neutrino flavor oscillations. This phenomenon has implications for cosmological scenarios based on flavor-space locked gauge fields.

Physics with a High Intensity Proton Source at Fermilab: Project X Golden Book

DOE Office of Scientific and Technical Information (OSTI.GOV)

Appel, Jeffrey; /Fermilab; Asner, David

2008-02-03

Within the next ten years the Standard Model will likely have to be modified to encompass a wide range of newly discovered phenomena, new elementary particles, new symmetries, and new dynamics. These phenomena will be revealed through experiment with high energy particle accelerators, mainly the LHC. This will represent a revolution in our understanding of nature, and will either bring us closer to an understanding of all phenomena, through existing ideas such as supersymmetry to superstrings, or will cause us to scramble to find new ideas and a new sense of direction. We are thus entering a dramatic and importantmore » time in the quest to understand the fundamental laws of nature and their role in shaping the universe. The energy scales now probed by the Tevatron, of order hundreds of GeV, will soon be subsumed by the LHC and extended up to a few TeV. We expect the unknown structure of the mysterious symmetry breaking of the Standard Model to be revealed. We will then learn the answer to a question that has a fundamental bearing upon our own existence: 'What is the origin of mass?' All modern theories of 'electroweak symmetry breaking' involve many new particles, mainly to provide a 'naturalness' rationale for the weak scale. Supersymmetry (SUSY) represents extra (fermionic) dimensions of space, leading to a doubling of the number of known elementary particles and ushering in many additional new particles and phenomena associated with the various symmetry breaking sectors. The possibility of additional bosonic dimensions of space would likewise usher in an even greater multitude of new states and new phenomena. Alternatively, any new spectroscopy may indicate new principles we have not yet anticipated, and we may see new strong forces and/or a dynamical origin of mass. The wealth of new particles, parameters, CP-phases, and other phenomena carries important implications for precision quark flavor physics experiments that are uniquely sensitive probes of new phenomena. We have already begun to see the enlargement of the Standard Model in the leptonic sector. Neutrino masses and mixing angles, which in the early 1990's were unknown, must now be incorporated into our full description of nature. In a minimal scenario of Majorana masses and mixings amongst the three known left-handed neutrinos, we see a strong hint of a new and very large mass scale, possibly associated with grand unification or the scale of quantum gravity, the Planck mass. We are not yet sure what the proper description of neutrino masses and mixing angles will be. Experiments may reveal additional unexpected particles coupled to the neutrino sector. New phenomena, such as leptonic CP-violation, will be major focal points of our expanding understanding of the lepton sector. There is much to be done with experiment to attack the issues that neutrinos now present. Already, developments in neutrino physics and the possibility of a novel source of CP-violation in the lepton sector have spawned hopes that the cosmic matter-antimatter asymmetry may be explained through leptogenesis. Neutrino physics, together with the search for new energy frontier physics, offers the possibility of experimental handles on the questions of dark matter and dark energy. Without the discovery of new particles in accelerator experiments, the telescope-based cosmological observations of the early universe would remain unexplained puzzles. The process of understanding the laws of physics in greater detail through accelerator-based high energy physics will potentially have incisive impact on our understanding of dark matter and dark energy. Precision flavor physics in both the quark and the lepton sectors offers a window on the sensitive entanglement of beyond-the-Standard-Model physics with rare processes, through quantum loop effects involving known or new states. Flavor physics offers sensitive indirect probes and may be the first place to reveal additional key components of the post-Standard Model physics. The main arenas for quark flavor physics include strange, charm and beauty, hence kaons, D-mesons, B-mesons and heavy baryons. A remarkable historical paradigm for the importance of flavor physics is the well known suppression of flavor-changing neutral currents. The analysis of the K{sub L}-K{sub S} mass difference by Gaillard and Lee, 35 years ago in the Fermilab Theory Group, led to the confirmation of the GIM mechanism and predicted the mass of the charm quark, m{sub c} {approx} 1.5 GeV, definitively and prior to its discovery. This, today, implies an astonishing constraint on SUSY models, e.g., that the down and strange squarks are mass degenerate to 1:10{sup 5}. This, in turn, has spawned a new working hypothesis called 'Minimal Flavor Violation' (MFV). But is MFV really a true principle operating in nature and, if so, where does it come from? Such questions can only be addressed in precision flavor physics experiments.« less

Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels.

PubMed

Yılmaz, Emin; Öǧütcü, Mustafa; Arifoglu, Nazan

2015-01-01

In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4°C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.

Flavored dark matter beyond Minimal Flavor Violation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms asmore » triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator Φ with a coupling λ. We identify a number of “flavor-safe” scenarios for the structure of λ which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of λ turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed.« less

Flavored dark matter beyond Minimal Flavor Violation

DOE PAGES

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-10-13

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms asmore » triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator Φ with a coupling λ. We identify a number of “flavor-safe” scenarios for the structure of λ which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of λ turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed.« less

Flavor Democracy in Particle Physics

NASA Astrophysics Data System (ADS)

Sultansoy, Saleh

2007-04-01

The flavor democracy hypothesis (or, in other words, democratic mass matrix approach) was introduced in seventies taking in mind three Standard Model (SM) families. Later, this idea was disfavored by the large value of the t-quark mass. In nineties the hypothesis was revisited assuming that extra SM families exist. According to flavor democracy the fourth SM family should exist and there are serious arguments disfavoring the fifth SM family. The fourth SM family quarks lead to essential enhancement of the Higgs boson production cross-section at hadron colliders and the Tevatron can discover the Higgs boson before the LHC, if it mass is between 140 and 200 GeV. Then, one can handle ``massless'' Dirac neutrinos without see-saw mechanism. Concerning BSM physics, flavor democracy leads to several consequences: tanβ ~ mt/mb ~ 40 if there are three MSSM families; super-partner of the right-handed neutrino can be the LSP; relatively light E(6)-inspired isosinglet quark etc. Finally, flavor democracy may give opportunity to handle ``massless'' composite objects within preonic models.

Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

NASA Astrophysics Data System (ADS)

Wells, James D.; Zhao, Yue

2017-06-01

Realizing that couplings related by supersymmetry (SUSY) can be disentangled when SUSY is broken, it is suggested that unwanted flavor and C P -violating SUSY couplings may be suppressed via quenched gaugino-flavor interactions, which may be accomplished by power-law running of sfermion anomalous dimensions. A simple theoretical framework to accomplish this is exemplified, where a strongly coupled conformal field theory is achieved after SUSY is softly broken. The defeated constraints are tallied. One key implication of the scenario is the expectation of enhanced top, bottom and tau production at the LHC, accompanied by large missing energy. Also, direct detection signals of dark matter may be more challenging to find than in conventional SUSY scenarios.

A call for new physics: The muon anomalous magnetic moment and lepton flavor violation

NASA Astrophysics Data System (ADS)

Lindner, Manfred; Platscher, Moritz; Queiroz, Farinaldo S.

2018-02-01

We review how the muon anomalous magnetic moment (g - 2) and the quest for lepton flavor violation are intimately correlated. Indeed the decay μ → eγ is induced by the same amplitude for different choices of in- and outgoing leptons. In this work, we try to address some intriguing questions such as: Which hierarchy in the charged lepton sector one should have in order to reconcile possible signals coming simultaneously from g - 2and lepton flavor violation? What can we learn if the g - 2anomaly is confirmed by the upcoming flagship experiments at FERMILAB and J-PARC, and no signal is seen in the decay μ → eγin the foreseeable future? On the other hand, if the μ → eγdecay is seen in the upcoming years, do we need to necessarily observe a signal also in g - 2?. In this attempt, we generally study the correlation between these observables in a detailed analysis of simplified models. We derive master integrals and fully analytical and exact expressions for both phenomena, and address other flavor violating signals. We investigate under which conditions the observations can be made compatible and discuss their implications. Lastly, we discuss in this context several extensions of the SM, such as the Minimal Supersymmetric Standard Model, Left-Right symmetric model, B- L model, scotogenic model, two Higgs doublet model, Zee-Babu model, 331 model, and Lμ -Lτ, dark photon, seesaw models type I, II and III, and also address the interplay with μ → eee decay and μ- e conversion.

Inclusive heavy flavor hadroproduction in NLO QCD: The exact analytic result

NASA Astrophysics Data System (ADS)

Czakon, M.; Mitov, A.

2010-01-01

We present the first exact analytic result for all partonic channels contributing to the total cross section for the production of a pair of heavy flavors in hadronic collisions in NLO QCD. Our calculation is a step in the derivation of the top quark pair production cross section at NNLO in QCD, which is a cornerstone of the precision LHC program. Our results uncover the analytical structures behind observables with heavy flavors at higher orders. They also reveal surprising and non-trivial implications for kinematics close to partonic threshold.

Flavor physics and CP violation

NASA Astrophysics Data System (ADS)

Chang, Paoti; Chen, Kai-Feng; Hou, Wei-Shu

2017-11-01

We currently live in the age of the CKM paradigm. The 3 × 3 matrix that links (d , s , b) quarks to (u , c , t) in the charged current weak interaction, being complex and nominally with 18 parameters, can be accounted for by just 3 rotation angles and one CP violating (CPV) phase, with unitarity and the CKM phases triumphantly tested at the B factories. But the CKM picture is unsatisfactory and has too many parameters. The main aim of Flavor Physics and CP violation (FPCP) studies is the pursuit to uncover New Physics beyond the Standard Model (SM). Two highlights of LHC Run 1 period are the CPV phase ϕs of Bs mixing and Bs →μ+μ- decay, which were found to be again consistent with SM, though the saga is yet unfinished. We also saw the emergence of the P5‧ angular variable anomaly in B0 →K∗0μ+μ- decay and R K (∗) anomaly in B →K (∗)μ+μ- to B →K (∗)e+e- rate ratios, and the BaBar anomaly in B →D (∗) τν decays, which suggest possible New Physics in these flavor processes, pointing to extra Z‧, charged Higgs, or leptoquarks. Charmless hadronic, semileptonic, purely leptonic and radiative B decays continue to offer various further windows on New Physics. Away from B physics, the rare K → πνν decays and ε‧ / ε in the kaon sector, μ → e transitions, muon g - 2 and electric dipole moments of the neutron and electron, τ → μγ , μμμ , eee, and a few charm physics probes, offer broadband frontier windows on New Physics. Lastly, flavor changing neutral transitions involving the top quark t and the 125 GeV Higgs boson h, such as t → ch and h → μτ, offer a new window into FPCP, while a new Z‧ related or inspired by the P5‧ anomaly, could show up in analogous top quark processes, perhaps even link with low energy phenomena such as muon g - 2 or rare kaon processes. In particular, we advocate the potential new SM, the two Higgs doublet model without discrete symmetries to control flavor violation, as SM2. As we are close to the alignment limit with h rather SM-like, flavor changing neutral Higgs couplings (FCNH) are suppressed by a small mixing angle, but the exotic Higgs doublet possesses FCNH couplings, which we are just starting to probe. As LHC Run 2 runs its course, and with Belle II B physics program to start soon, there is much to look forward to in the flavor and CPV sector.

Heavy flavor at the Tevatron

NASA Astrophysics Data System (ADS)

Leo, S.

2016-07-01

The CDF and D0 experiments at the Tevatron proton-antiproton collider have pioneered and established the role of hadron collisions in exploring flavor physics through a broad program that continues to offer competitive results. I report on latest results in the flavor sector obtained using the whole CDF and D0 data sets corresponding to {˜}10{ fb-1} of integrated luminosity; including B-mesons spectroscopy and production asymmetries, flavor specific decay bottom-strange mesons lifetime. I also present measurements of direct and indirect CP violation in bottom and charm meson decays.

High scale flavor alignment in two-Higgs doublet models and its phenomenology

DOE PAGES

Gori, Stefania; Haber, Howard E.; Santos, Edward

2017-06-21

The most general two-Higgs doublet model (2HDM) includes potentially large sources of flavor changing neutral currents (FCNCs) that must be suppressed in order to achieve a phenomenologically viable model. The flavor alignment ansatz postulates that all Yukawa coupling matrices are diagonal when expressed in the basis of mass-eigenstate fermion fields, in which case tree-level Higgs-mediated FCNCs are eliminated. In this work, we explore models with the flavor alignment condition imposed at a very high energy scale, which results in the generation of Higgs-mediated FCNCs via renormalization group running from the high energy scale to the electroweak scale. Using the currentmore » experimental bounds on flavor changing observables, constraints are derived on the aligned 2HDM parameter space. In the favored parameter region, we analyze the implications for Higgs boson phenomenology.« less

Flavor Democracy in Particle Physics

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sultansoy, Saleh; Academy of Sciences, Institute of Physics, H. Cavid Av. 33, Baku

2007-04-23

The flavor democracy hypothesis (or, in other words, democratic mass matrix approach) was introduced in seventies taking in mind three Standard Model (SM) families. Later, this idea was disfavored by the large value of the t-quark mass. In nineties the hypothesis was revisited assuming that extra SM families exist. According to flavor democracy the fourth SM family should exist and there are serious arguments disfavoring the fifth SM family. The fourth SM family quarks lead to essential enhancement of the Higgs boson production cross-section at hadron colliders and the Tevatron can discover the Higgs boson before the LHC, if itmore » mass is between 140 and 200 GeV. Then, one can handle 'massless' Dirac neutrinos without see-saw mechanism. Concerning BSM physics, flavor democracy leads to several consequences: tan{beta} {approx_equal} mt/mb {approx_equal} 40 if there are three MSSM families; super-partner of the right-handed neutrino can be the LSP; relatively light E(6)-inspired isosinglet quark etc. Finally, flavor democracy may give opportunity to handle ''massless'' composite objects within preonic models.« less

Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin.

PubMed

Choi, Seung Jun; Decker, Eric Andrew; Henson, Lulu; Popplewell, L Michael; McClements, David Julian

2009-12-09

Citral is widely used in the beverage, food, and fragrance industries for its characteristic flavor profile. However, it chemically degrades over time in aqueous solutions due to an acid-catalyzed reaction, which leads to loss of desirable flavor notes and formation of off-flavor notes. The objective of this research was to examine the impact of organic phase composition [triacetin and medium-chain triacylglycerols (MCT)] on the oil-water partitioning and chemical degradation of citral in oil-in-water emulsions. MCT was present as emulsion droplets (d approximately 900 nm), whereas triacetin was present as microemulsion droplets (d approximately 10 nm). In the absence of organic phase, the rate of citral degradation increased as the aqueous phase pH was reduced from 7 to 3. The percentage of citral within the aqueous phase increased with increasing triacetin concentration at both pH 3 and 7, which was attributed to a reduction in MCT droplet concentration. There was no significant change in the particle size distribution of the emulsions during storage, independent of triacetin concentration and pH, which indicated that they were physically stable. Both 5 wt % MCT as emulsion droplets and 5 wt % triacetin as microemulsion droplets were able to appreciably slow citral degradation at pH 3. These results may have important implications for understanding and improving the chemical stability of citral in beverage emulsions.

21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

Code of Federal Regulations, 2011 CFR

2011-04-01

... following conditions. (a) They are used in the minimum quantity required to produce their intended physical..., and other lichens Finished food thujone free 1 Olibanum Boswellia carteri Birdw. and other Boswellia...

21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

Code of Federal Regulations, 2010 CFR

2010-04-01

... conditions. (a) They are used in the minimum quantity required to produce their intended physical or..., and other lichens Finished food thujone free 1 Olibanum Boswellia carteri Birdw. and other Boswellia...

TASI Lectures on Flavor Physics

NASA Astrophysics Data System (ADS)

Ligeti, Zoltan

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

Flavor Physics & CP Violation 2015

NASA Astrophysics Data System (ADS)

"Flavor Physics & CP violation 2015" (FPCP 2015) was held in Nagoya, Japan, at Nagoya University, from May 25 to May 29 2015. This is the 13th meeting of the series of annual conferences started in Philadelphia, PA, USA in 2002. The aim of the conference is to review developments in flavor physics and CP violation, in both theory and experiment, exploiting the potential to study new physics at the LHC and future facilities. The topics include CP violation, rare decays, CKM elements with heavy quark decays, flavor phenomena in charged leptons and neutrinos, and also interplay between flavor and LHC high Pt physics. The FPCP2015 conference had more than 140 participants, including researchers from abroad and many young researchers (postdocs and students). The conference consisted of plenary talks and poster presentations. The plenary talks include 2 overview talks, 48 review talks, and 2 talks for outlook in theories and experiments, given by world leading researchers. There was also a special lecture by Prof. Makoto Kobayashi, one of the Nobel laureates in 2008. The poster session had 41 contributions. Many young researchers presented their works. These proceedings contain written documents for these plenary and poster presentations. The full scientific program and presentation materials can be found at http://fpcp2015.hepl.phys.nagoya-u.ac.jp/. We would like to thank the International Advisory Committee for their invaluable assistance in coordinating the scientific program and in helping to identifying many speakers. Thanks are also due to the Local Organizing Committee for tireless efforts for smooth running of the conference and very enjoyable social activities. We also thank the financial supports provided by Japanese Scociety for the Promotion of Science (JSPS) unfer the Grant-in-Aid for Scientific Research (S) "Probing New Physics with Tau-Lepton" (No. 26220706), by Nagoya University under the Program for Promoting the Enhancement of Research Universities, and by Inoue Foundation for Science.

Nonstandard Yukawa couplings and Higgs portal dark matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bishara, Fady; Brod, Joachim; Uttayarat, Patipan

We study the implications of non-standard Higgs Yukawa couplings to light quarks on Higgs-portal dark matter phenomenology. Saturating the present experimental bounds on up-quark, down-quark, or strange-quark Yukawa couplings, the predicted direct dark matter detection scattering rate can increase by up to four orders of magnitude. The effect on the dark matter annihilation cross-section, on the other hand, is subleading unless the dark matter is very light — a scenario that is already excluded by measurements of the Higgs invisible decay width. We investigate the expected size of corrections in multi-Higgs-doublet models with natural flavor conservation, the type-II two-Higgs-doublet model,more » the Giudice-Lebedev model of light quark masses, minimal flavor violation new physics models, Randall-Sundrum, and composite Higgs models. We find that an enhancement in the dark matter scattering rate of an order of magnitude is possible. In conclusion, we point out that a discovery of Higgs-portal dark matter could lead to interesting bounds on the light-quark Yukawa couplings.« less

Nonstandard Yukawa couplings and Higgs portal dark matter

DOE PAGES

Bishara, Fady; Brod, Joachim; Uttayarat, Patipan; ...

2016-01-04

We study the implications of non-standard Higgs Yukawa couplings to light quarks on Higgs-portal dark matter phenomenology. Saturating the present experimental bounds on up-quark, down-quark, or strange-quark Yukawa couplings, the predicted direct dark matter detection scattering rate can increase by up to four orders of magnitude. The effect on the dark matter annihilation cross-section, on the other hand, is subleading unless the dark matter is very light — a scenario that is already excluded by measurements of the Higgs invisible decay width. We investigate the expected size of corrections in multi-Higgs-doublet models with natural flavor conservation, the type-II two-Higgs-doublet model,more » the Giudice-Lebedev model of light quark masses, minimal flavor violation new physics models, Randall-Sundrum, and composite Higgs models. We find that an enhancement in the dark matter scattering rate of an order of magnitude is possible. In conclusion, we point out that a discovery of Higgs-portal dark matter could lead to interesting bounds on the light-quark Yukawa couplings.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Volkas, R. R.; Foot, R.; He, X.

The universal QCD color theory is extended to an SU(3)/sub 1//direct product/SU(3)/sub 2//direct product/SU(3)/sub 3/ gauge theory, where quarks of the /ital i/th generation transform as triplets under SU(3)/sub /ital i// and singlets under the other two factors. The usual color group is then identified with the diagonal subgroup, which remains exact after symmetry breaking. The gauge bosons associated with the 16 broken generators then form two massive octets under ordinary color. The interactions between quarks and these heavy gluonlike particles are explicitly nonuniversal and thus an exploration of their physical implications allows us to shed light on the fundamentalmore » issue of strong-interaction universality. Nonuniversality and weak flavor mixing are shown to generate heavy-gluon-induced flavor-changing neutral currents. The phenomenology of these processes is studied, as they provide the major experimental constraint on the extended theory. Three symmetry-breaking scenarios are presented. The first has color breaking occurring at the weak scale, while the second and third divorce the two scales. The third model has the interesting feature of radiatively induced off-diagonal Kobayashi-Maskawa matrix elements.« less

Nucleon Structure from 2+1 Flavor Domain Wall QCD at Nearly Physical Pion Mass

NASA Astrophysics Data System (ADS)

Ohta, Shigemi

2011-05-01

The RBC and UKQCD collaborations have been investigating hadron physics in numerical lattice quantum chromodynamics (QCD) with (2+1) flavors of dynamical domain wall fermions (DWF) quarks that preserves continuum-like chiral and flavor symmetries. The strange quark mass is adjusted to physical value via reweighting and degenerate up and down quark masses are set as light as possible. In a recent study of nucleon structure we found a strong dependence on pion mass and lattice spatial extent in isovector axialvector-current form factors. This is likely the first credible evidence for the pion cloud surrounding nucleon. Here we report the status of nucleon structure calculations with a new (2+1)-flavor dynamical DWF ensembles with much lighter pion mass of 180 and 250 MeV and a much larger lattice spatial exent of 4.6 fm. A combination of the Iwasaki and dislocation-suppressing-determinant-ratio (I+DSDR) gauge action and DWF fermion action allows us to generate these ensembles at cutoff of about 1.4 GeV while keeping the residual breaking of chiral symmetry sufficiently small. Nucleon source Gaussian smearing has been optimized. Preliminary nucleon mass estimates are 0.98 and 1.05 GeV.

How unequal fluxes of high energy astrophysical neutrinos and antineutrinos can fake new physics

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nunokawa, Hiroshi; Panes, Boris; Funchal, Renata Zukanovich

Flavor ratios of very high energy astrophysical neutrinos, which can be studied at the Earth by a neutrino telescope such as IceCube, can serve to diagnose their production mechanism at the astrophysical source. The flavor ratios for neutrinos and antineutrinos can be quite different as we do not know how they are produced in the astrophysical environment. Due to this uncertainty the neutrino and antineutrino flavor ratios at the Earth also could be quite different. Nonetheless, it is generally assumed that flavor ratios for neutrinos and antineutrinos are the same at the Earth, in fitting the high energy astrophysical neutrinomore » data. This is a reasonable assumption for the limited statistics for the data we currently have. However, in the future the fit must be performed allowing for a possible discrepancy in these two fractions in order to be able to disentangle different production mechanisms at the source from new physics in the neutrino sector. To reinforce this issue, in this work we show that a wrong assumption about the distribution of neutrino flavor ratios at the Earth may indeed lead to misleading interpretations of IceCube results.« less

Multipartite entangled states in particle mixing

DOE Office of Scientific and Technical Information (OSTI.GOV)

Blasone, M.; INFN Sezione di Napoli, Gruppo collegato di Salerno, Baronissi; Dell'Anno, F.

2008-05-01

In the physics of flavor mixing, the flavor states are given by superpositions of mass eigenstates. By using the occupation number to define a multiqubit space, the flavor states can be interpreted as multipartite mode-entangled states. By exploiting a suitable global measure of entanglement, based on the entropies related to all possible bipartitions of the system, we analyze the correlation properties of such states in the instances of three- and four-flavor mixing. Depending on the mixing parameters, and, in particular, on the values taken by the free phases, responsible for the CP-violation, entanglement concentrates in certain bipartitions. We quantify inmore » detail the amount and the distribution of entanglement in the physically relevant cases of flavor mixing in quark and neutrino systems. By using the wave packet description for localized particles, we use the global measure of entanglement, suitably adapted for the instance of multipartite mixed states, to analyze the decoherence, induced by the free evolution dynamics, on the quantum correlations of stationary neutrino beams. We define a decoherence length as the distance associated with the vanishing of the coherent interference effects among massive neutrino states. We investigate the role of the CP-violating phase in the decoherence process.« less

Flavor Physics in the Quark Sector

DOE Office of Scientific and Technical Information (OSTI.GOV)

Antonelli, Mario; /Frascati; Asner, David Mark

2010-08-26

In the past decade, one of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor. In this time frame, measurements and the theoretical interpretation of their results have advanced tremendously. A much broader understanding of flavor particles has been achieved, apart from their masses and quantum numbers, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. In themore » past, observations of CP violation were confined to neutral K mesons, but since the early 1990s, a large number of CP-violating processes have been studied in detail in neutral B mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of K,D, and B mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near future, there will be a transition from the current to a new generation of experiments, thus a review of the status of quark flavor physics is timely. This report is the result of the work of the physicists attending the 5th CKM workshop, hosted by the University of Rome 'La Sapienza', September 9-13, 2008. It summarizes the results of the current generation of experiments that is about to be completed and it confronts these results with the theoretical understanding of the field which has greatly improved in the past decade.« less

Two-component flux explanation for the high energy neutrino events at IceCube

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chen, Chien-Yi; Dev, P. S. Bhupal; Soni, Amarjit

In understanding the spectral and flavor composition of the astrophysical neutrino flux responsible for the recently observed ultrahigh-energy events at IceCube we see how important both astrophysics and particle physics are. Here, we perform a statistical likelihood analysis to the three-year IceCube data and derive the allowed range of the spectral index and flux normalization for various well-motivated physical flavor compositions at the source. While most of the existing analyses so far assume the flavor composition of the neutrinos at an astrophysical source to be (1:2:0), it seems rather unnatural to assume only one type of source, once we recognizemore » the possibility of at least two physical sources. Bearing this in mind, we entertain the possibility of a two-component source for the analysis of IceCube data. It appears that our two-component hypothesis explains some key features of the data better than a single-component scenario; i.e. it addresses the apparent energy gap between 400 TeV and about 1 PeV and easily accommodates the observed track-to-shower ratio. Given the extreme importance of the flavor composition for the correct interpretation of the underlying astrophysical processes as well as for the ramification for particle physics, this two-component flux should be tested as more data is accumulated.« less

Two-component flux explanation for the high energy neutrino events at IceCube

DOE PAGES

Chen, Chien-Yi; Dev, P. S. Bhupal; Soni, Amarjit

2015-10-01

In understanding the spectral and flavor composition of the astrophysical neutrino flux responsible for the recently observed ultrahigh-energy events at IceCube we see how important both astrophysics and particle physics are. Here, we perform a statistical likelihood analysis to the three-year IceCube data and derive the allowed range of the spectral index and flux normalization for various well-motivated physical flavor compositions at the source. While most of the existing analyses so far assume the flavor composition of the neutrinos at an astrophysical source to be (1:2:0), it seems rather unnatural to assume only one type of source, once we recognizemore » the possibility of at least two physical sources. Bearing this in mind, we entertain the possibility of a two-component source for the analysis of IceCube data. It appears that our two-component hypothesis explains some key features of the data better than a single-component scenario; i.e. it addresses the apparent energy gap between 400 TeV and about 1 PeV and easily accommodates the observed track-to-shower ratio. Given the extreme importance of the flavor composition for the correct interpretation of the underlying astrophysical processes as well as for the ramification for particle physics, this two-component flux should be tested as more data is accumulated.« less

Hidden sector behind the CKM matrix

NASA Astrophysics Data System (ADS)

Okawa, Shohei; Omura, Yuji

2017-08-01

The small quark mixing, described by the Cabibbo-Kobayashi-Maskawa (CKM) matrix in the standard model, may be a clue to reveal new physics around the TeV scale. We consider a simple scenario that extra particles in a hidden sector radiatively mediate the flavor violation to the quark sector around the TeV scale and effectively realize the observed CKM matrix. The lightest particle in the hidden sector, whose contribution to the CKM matrix is expected to be dominant, is a good dark matter (DM) candidate. There are many possible setups to describe this scenario, so that we investigate some universal predictions of this kind of model, focusing on the contribution of DM to the quark mixing and flavor physics. In this scenario, there is an explicit relation between the CKM matrix and flavor violating couplings, such as four-quark couplings, because both are radiatively induced by the particles in the hidden sector. Then, we can explicitly find the DM mass region and the size of Yukawa couplings between the DM and quarks, based on the study of flavor physics and DM physics. In conclusion, we show that DM mass in our scenario is around the TeV scale, and the Yukawa couplings are between O (0.01 ) and O (1 ). The spin-independent DM scattering cross section is estimated as O (10-9) [pb]. An extra colored particle is also predicted at the O (10 ) TeV scale.

Embedding A4 into left-right flavor symmetry: Tribimaximal neutrino mixing and fermion hierarchy

NASA Astrophysics Data System (ADS)

Bazzocchi, F.; Morisi, S.; Picariello, M.

2008-01-01

We address two fundamental aspects of flavor physics: the mass hierarchy and the large lepton mixing angles. On one side, left-right flavor symmetry realizes the democratic mass matrix patterns and explains why one family is much heavier than the others. On the other side, discrete flavor symmetry such as A4 leads to the observed tribimaximal mixing for the leptons. We show that, by explicitly breaking the left-right flavor symmetry into the diagonal A4, it is possible to explain both the observed charged fermion mass hierarchies and quark and lepton mixing angles. In particular we predict a heavy 3rd family, the tribimaximal mixing for the leptons, and we suggest a possible origin of the Cabibbo and other mixing angles for the quarks.

a Heavy Higgs Boson from Flavor and Electroweak Symmetry Unification

NASA Astrophysics Data System (ADS)

Fabbrichesi, Marco

2005-08-01

We present a unified picture of flavor and electroweak symmetry breaking based on a nonlinear sigma model spontaneously broken at the TeV scale. Flavor and Higgs bosons arise as pseudo-Goldstone modes. Explicit collective symmetry breaking yields stable vacuum expectation values and masses protected at one loop by the little-Higgs mechanism. The coupling to the fermions generates well-definite mass textures--according to a U(1) global flavor symmetry--that correctly reproduce the mass hierarchies and mixings of quarks and leptons. The model is more constrained than usual little-Higgs models because of bounds on weak and flavor physics. The main experimental signatures testable at the LHC are a rather large mass mh0 = 317 ± 80 GeV for the (lightest) Higgs boson.

"Jello® shots" and cocktails as ethanol vehicles: parametric studies with high- and low-saccharin-consuming rats.

PubMed

Dess, Nancy K; Madkins, Chardonnay D; Geary, Bree A; Chapman, Clinton D

2013-11-21

Naïve humans and rats voluntarily consume little ethanol at concentrations above ~6% due to its aversive flavor. Developing procedures that boost intake of ethanol or ethanol-paired flavors facilitates research on neural mechanisms of ethanol-associated behaviors and helps identify variables that modulate ethanol intake outside of the lab. The present study explored the impact on consumption of ethanol and ethanol-paired flavors of nutritionally significant parametric variations: ethanol vehicle (gelatin or solution, with or without polycose); ethanol concentration (4% or 10%); and feeding status (chow deprived or ad lib.) during flavor conditioning and flavor preference testing. Individual differences were modeled by testing rats of lines selectively bred for high (HiS) or low (LoS) saccharin intake. A previously reported preference for ethanol-paired flavors was replicated when ethanol had been drunk during conditioning. However, indifference or aversion to ethanol-paired flavors generally obtained when ethanol had been eaten in gelatin during conditioning, regardless of ethanol concentration, feeding status, or caloric value of the vehicle. Modest sex and line variations occurred. Engaging different behavioral systems when eating gelatin, rather than drinking solution, may account for these findings. Implications for parameter selection in future neurobiological research and for understanding conditions that influence ethanol intake outside of the lab are discussed.

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.

PubMed

Zhao, Hui-Min; Guo, Xiao-Na; Zhu, Ke-Xue

2017-02-15

To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw bran and fermented bran were evaluated. After treatments, water extractable arabinoxylans were 3-4 times higher than in raw bran. Total dietary fiber and soluble dietary fiber increased after solid state fermentation. Over 20% of phytic acid was degraded. Microstructure changes and protein degradation were observed in fermented brans. Water holding capacity and water retention capacity of fermented brans were improved. Results suggest that solid state fermentation is an effective way to improve the properties of wheat brans. Copyright © 2016 Elsevier Ltd. All rights reserved.

Beyond minimal lepton-flavored Dark Matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chen, Mu-Chun; Huang, Jinrui; Takhistov, Volodymyr

In this paper ,we consider a class of flavored dark matter (DM) theories where dark matter interacts with the Standard Model lepton fields at the renormalizable level. We allow for a general coupling matrix between the dark matter and leptons whose structure is beyond the one permitted by the minimal flavor violation (MFV) assumption. It is assumed that this is the only new source of flavor violation in addition to the Standard Model (SM) Yukawa interactions. The setup can be described by augmenting the SM flavor symmetry by an additional SU(3) χ, under which the dark matter χ transforms. Thismore » framework is especially phenomenologically rich, due to possible novel flavor-changing interactions which are not present within the more restrictive MFV framework. As a representative case study of this setting, which we call “beyond MFV” (BMFV), we consider Dirac fermion dark matter which transforms as a singlet under the SM gauge group and a triplet under SU(3) χ. The DM fermion couples to the SM lepton sector through a scalar mediator Φ. Unlike the case of quark-flavored DM, we show that there is no Z 3 symmetry within either the MFV or BMFV settings which automatically stabilizes the lepton-flavored DM. We discuss constraints on this setup from flavor-changing processes, DM relic abundance as well as direct and indirect detections. We find that relatively large flavor-changing couplings are possible, while the dark matter mass is still within the phenomenologically interesting region below the TeV scale. Collider signatures which can be potentially searched for at the lepton and hadron colliders are discussed. Finally, we discuss the implications for decaying dark matter, which can appear if an additional stabilizing symmetry is not imposed.« less

Beyond minimal lepton-flavored Dark Matter

DOE PAGES

Chen, Mu-Chun; Huang, Jinrui; Takhistov, Volodymyr

2016-02-09

In this paper ,we consider a class of flavored dark matter (DM) theories where dark matter interacts with the Standard Model lepton fields at the renormalizable level. We allow for a general coupling matrix between the dark matter and leptons whose structure is beyond the one permitted by the minimal flavor violation (MFV) assumption. It is assumed that this is the only new source of flavor violation in addition to the Standard Model (SM) Yukawa interactions. The setup can be described by augmenting the SM flavor symmetry by an additional SU(3) χ, under which the dark matter χ transforms. Thismore » framework is especially phenomenologically rich, due to possible novel flavor-changing interactions which are not present within the more restrictive MFV framework. As a representative case study of this setting, which we call “beyond MFV” (BMFV), we consider Dirac fermion dark matter which transforms as a singlet under the SM gauge group and a triplet under SU(3) χ. The DM fermion couples to the SM lepton sector through a scalar mediator Φ. Unlike the case of quark-flavored DM, we show that there is no Z 3 symmetry within either the MFV or BMFV settings which automatically stabilizes the lepton-flavored DM. We discuss constraints on this setup from flavor-changing processes, DM relic abundance as well as direct and indirect detections. We find that relatively large flavor-changing couplings are possible, while the dark matter mass is still within the phenomenologically interesting region below the TeV scale. Collider signatures which can be potentially searched for at the lepton and hadron colliders are discussed. Finally, we discuss the implications for decaying dark matter, which can appear if an additional stabilizing symmetry is not imposed.« less

Forays in flavor

NASA Astrophysics Data System (ADS)

Perez, M. Jay

This dissertation is a summary of four works investigating questions of flavor in the Standard Model and Beyond. Drawing from the ideas of Grand Unification to unify quarks and leptons, the Seesaw Mechanism to explain the generation of neutrino masses, as well as the current data available from flavor observables, a framework called the "Flavor Ring" is introduced. Its aim is to bring as many theoretical tools to bear on the flavor puzzle of the Standard Model, providing additional constraints on Supersymmetric models of flavor which employ family symmetries. It is first applied to the Delta IW = 1/2 mass matrices of the quarks and charged leptons, where we use the additional constraints provided by the flavor ring and the family group Z7 x Z3 to perform a numerical search for phenomenologically allowed down-quark and charged lepton Yukawa matrices. Using the Seesaw Mechanism and relations from SO(10), we then consider the implications of the flavor ring framework on the DeltaIW = 0 Majorana mass M of right-handed neutrinos, and the Supersymmetric mu-mass matrix of a family of Higgs. We find a special form for M which predicts a normal hierarchy and the values of the light neutrino masses, and a mu-matrix with an incredible hierarchy of thirteen orders of magnitude. They are produced naturally by a simple underlying theory invariant under the family symmetry PSL2(7). We close with an examination of what role the additional heavy Higgs flavors may play in phenomenology, exploring a toy model where they serve as the messengers of Supersymmetry breaking.

Family nonuniversal Z' models with protected flavor-changing interactions

NASA Astrophysics Data System (ADS)

Celis, Alejandro; Fuentes-Martín, Javier; Jung, Martin; Serôdio, Hugo

2015-07-01

We define a new class of Z' models with neutral flavor-changing interactions at tree level in the down-quark sector. They are related in an exact way to elements of the quark mixing matrix due to an underlying flavored U(1)' gauge symmetry, rendering these models particularly predictive. The same symmetry implies lepton-flavor nonuniversal couplings, fully determined by the gauge structure of the model. Our models allow us to address presently observed deviations from the standard model and specific correlations among the new physics contributions to the Wilson coefficients C9,10' ℓ can be tested in b →s ℓ+ℓ- transitions. We furthermore predict lepton-universality violations in Z' decays, testable at the LHC.

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay

PubMed Central

Kampfer, Kristina; Leischnig, Alexander; Spence, Charles

2017-01-01

Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers’ desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed. PMID:29020078

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.

PubMed

Kampfer, Kristina; Leischnig, Alexander; Ivens, Björn Sven; Spence, Charles

2017-01-01

Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers' desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed.

Dynamically flavored description of holographic QCD in the presence of a magnetic field

NASA Astrophysics Data System (ADS)

Li, Si-wen; Jia, Tuo

2017-09-01

We construct the gravitational solution of the Witten-Sakai-Sugimoto model by introducing a magnetic field on the flavor brane. Taking into account their backreaction, we re-solve type IIA supergravity in the presence of a magnetic field. Our calculation shows that the gravitational solutions are magnetically dependent and analytic both in the bubble (confined) and black brane (deconfined) case. We study the dual field theory at the leading order in the ratio of the number of flavors and colors, and also in the Veneziano limit. Some physical properties related to the hadronic physics in an external magnetic field are discussed by using our confined backreaction solution holographically. We also investigate the thermodynamics and holographic renormalization of this model in both phases by our solution. Since the backreaction of the magnetic field is considered in our gravitational solution, it allows us to study the Hawking-Page transition with flavors and colors of this model in the presence of the magnetic field. Finally we therefore obtain the holographic phase diagram with the contributions from the flavors and the magnetic field. Our holographic phase diagram is in qualitative agreement with the lattice QCD result, which thus can be interpreted as the inhibition of confinement or chirally broken symmetry by the magnetic field.

A Natural Extension of Standard Warped Higher-Dimensional Compactifications: Theory and Phenomenology

NASA Astrophysics Data System (ADS)

Hong, Sungwoo

Warped higher-dimensional compactifications with "bulk'' standard model, or their AdS/CFT dual as the purely 4D scenario of Higgs compositeness and partial compositeness, offer an elegant approach to resolving the electroweak hierarchy problem as well as the origins of flavor structure. However, low-energy electroweak/flavor/CP constraints and the absence of non-standard physics at LHC Run 1 suggest that a "little hierarchy problem'' remains, and that the new physics underlying naturalness may lie out of LHC reach. Assuming this to be the case, we show that there is a simple and natural extension of the minimal warped model in the Randall-Sundrum framework, in which matter, gauge and gravitational fields propagate modestly different degrees into the IR of the warped dimension, resulting in rich and striking consequences for the LHC (and beyond). The LHC-accessible part of the new physics is AdS/CFT dual to the mechanism of "vectorlike confinement'', with TeV-scale Kaluza-Klein excitations of the gauge and gravitational fields dual to spin-0,1,2 composites. Unlike the minimal warped model, these low-lying excitations have predominantly flavor-blind and flavor/CP-safe interactions with the standard model. In addition, the usual leading decay modes of the lightest KK gauge bosons into top and Higgs bosons are suppressed. This effect permits erstwhile subdominant channels to become significant. These include flavor-universal decays to all pairs of SM fermions, and a novel channel--decay to a radion and a SM gauge boson, followed by radion decay to a pair of SM gauge bosons. We present a detailed phenomenological study of the latter cascade decay processes. Remarkably, this scenario also predicts small deviations from flavor-blindness originating from virtual effects of Higgs/top compositeness at O(10) TeV, with subdominant resonance decays into a pair of Higgs/top-rich final states, giving the LHC an early "preview'' of the nature of the resolution of the hierarchy problem. Discoveries of this type at LHC Run 2 would thereby anticipate (and set a target for) even more explicit explorations of Higgs compositeness at a 100 TeV collider, or for next-generation flavor tests.

Prospecting for new physics in the Higgs and flavor sectors

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bishara, Fady

We explore two directions in beyond the standard model physics: dark matter model building and probing new sources of CP violation. In dark matter model building, we consider two scenarios where the stability of dark matter derives from the flavor symmetries of the standard model. The first model contains a flavor singlet dark matter candidate whose couplings to the visible sector are proportional to the flavor breaking parameters. This leads to a metastable dark matter with TeV scale mediators. In the second model, we consider a fully gauged SU(3) 3 flavor model with a flavor triplet dark matter. Consequently, the dark matter multiplet is charged while the standard model fields are neutral under a remnant Z 3 which ensures dark matter stability. We show that a Dirac fermion dark matter with radiative splitting in the multiplet must have a mass in the range [0:5; 5] TeV in order to satisfy all experimental constraints. We then turn our attention to Higgs portal dark matter and investigate the possibility of obtaining bounds on the up, down, and strange quark Yukawa couplings. If Higgs portal dark matter is discovered, we find that direct detection rates are insensitive to vanishing light quark Yukawa couplings. We then review flavor models and give the expected enhancement or suppression of the Yukawa couplings in those models. Finally, in the last two chapters, we develop techniques for probing CP violation in the Higgs coupling to photons and in rare radiative decays of B mesons. While theoretically clean, we find that these methods are not practical with current and planned detectors. However, these techniques can be useful with a dedicated detector (e.g., a gaseous TPC). In the case of radiative B meson decay B 0 → (K* → Kππ) γ, the techniques we develop also allow the extraction of the photon polarization fraction which is sensitive to new physics contributions since, in the standard model, the right(left) handed polarization fraction is of O( Λ QCD=m b) formore » $$\\bar{B}^{0}$$(B 0) meson decays.« less

“Jello® Shots” and Cocktails as Ethanol Vehicles: Parametric Studies with High- and Low-Saccharin-Consuming Rats

PubMed Central

Dess, Nancy K.; Madkins, Chardonnay D.; Geary, Bree A.; Chapman, Clinton D.

2013-01-01

Naïve humans and rats voluntarily consume little ethanol at concentrations above ~6% due to its aversive flavor. Developing procedures that boost intake of ethanol or ethanol-paired flavors facilitates research on neural mechanisms of ethanol-associated behaviors and helps identify variables that modulate ethanol intake outside of the lab. The present study explored the impact on consumption of ethanol and ethanol-paired flavors of nutritionally significant parametric variations: ethanol vehicle (gelatin or solution, with or without polycose); ethanol concentration (4% or 10%); and feeding status (chow deprived or ad lib.) during flavor conditioning and flavor preference testing. Individual differences were modeled by testing rats of lines selectively bred for high (HiS) or low (LoS) saccharin intake. A previously reported preference for ethanol-paired flavors was replicated when ethanol had been drunk during conditioning. However, indifference or aversion to ethanol-paired flavors generally obtained when ethanol had been eaten in gelatin during conditioning, regardless of ethanol concentration, feeding status, or caloric value of the vehicle. Modest sex and line variations occurred. Engaging different behavioral systems when eating gelatin, rather than drinking solution, may account for these findings. Implications for parameter selection in future neurobiological research and for understanding conditions that influence ethanol intake outside of the lab are discussed. PMID:24284614

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

PubMed

Parker, Mango; Osidacz, Patricia; Baldock, Gayle A; Hayasaka, Yoji; Black, Cory A; Pardon, Kevin H; Jeffery, David W; Geue, Jason P; Herderich, Markus J; Francis, I Leigh

2012-03-14

Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols commonly found in smoke from forest fires that are also potentially important. The relationships between the concentration of a range of volatile phenols and their glycoconjugates with the sensory characteristics of wines and model wines were investigated. Modeling of the attribute ratings from a sensory descriptive analysis of smoke-affected wines with their chemical composition indicated the concentrations of guaiacol, o-cresol, m-cresol, and p-cresol were related to smoky attributes. The best-estimate odor thresholds of these compounds were determined in red wine, together with the flavor threshold of guaiacol. Guaiacol β-D-glucoside and m-cresol β-D-glucoside in model wine were found to give rise to a smoky/ashy flavor in-mouth, and the respective free volatiles were released. The study indicated that a combination of volatile phenols and their glycosides produces an undesirable smoke flavor in affected wines. The observation of flavor generation from nonvolatile glycoconjugates in-mouth has potentially important implications.

Sensory Effects of Menthol and Nicotine in an E-Cigarette

PubMed Central

Rosbrook, Kathryn

2016-01-01

Introduction: Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured independently of the other irritants in tobacco smoke. We therefore measured the perception of menthol in an E-cigarette with the primary goal of assessing its analgesic effect on the sensory irritation produced by inhaled nicotine. Methods: Adult cigarette smokers sampled aerosolized E-liquids containing five different concentrations of nicotine with 0%, 0.5%, or 3.5% l-menthol, as well as two commercial menthol flavors with and without nicotine. For each of the E-liquids participants used a labeled magnitude scale to rate the Overall Sensation intensity, Coolness/Cold, and Irritation/Harshness they experienced, and a Labeled Hedonic Scale to indicate how much they liked/disliked the overall flavor. Results: The main findings were that (1) perceived Irritation/Harshness was unaffected by a low (0.5%) menthol concentration, whereas a high menthol concentration (3.5%) led to higher perceived Irritation/Harshness at low nicotine concentrations but to lower Irritation/Harshness at the highest nicotine concentration (24mg/ml); (2) a commercial Menthol–Mint flavor produced similar results; (3) nicotine tended to enhance rather than suppress sensations of Coolness/Cold; and (4) menthol tended to slightly increase liking independently of nicotine concentration. Conclusion: In addition to adding a sensation of coolness, menthol can reduce perceived airway irritation and harshness produced by inhalation when nicotine concentration is high, and contributes to the sensory impact of E-liquids when nicotine concentration is low. Implications: The evidence presented here indicates that menthol can potentially improve the appeal of E-cigarettes not only via its coolness and minty flavor, but also by reducing the harshness from high concentrations of nicotine. As the first direct demonstration of an analgesic effect of menthol on inhaled nicotine in humans, these data also have implications for the role of menthol flavors in other inhaled tobacco products. PMID:26783293

Nucleon Charges from 2+1+1-flavor HISQ and 2+1-flavor clover lattices

DOE PAGES

Gupta, Rajan

2016-07-24

Precise estimates of the nucleon charges g A, g S and g T are needed in many phenomenological analyses of SM and BSM physics. In this talk, we present results from two sets of calculations using clover fermions on 9 ensembles of 2+1+1-flavor HISQ and 4 ensembles of 2+1-flavor clover lattices. In addition, we show that high statistics can be obtained cost-effectively using the truncated solver method with bias correction and the coherent source sequential propagator technique. By performing simulations at 4–5 values of the source-sink separation t sep, we demonstrate control over excited-state contamination using 2- and 3-state fits.more » Using the high-precision 2+1+1-flavor data, we perform a simultaneous fit in a, M π and M πL to obtain our final results for the charges.« less

Collider Aspects of Flavour Physics at High Q

DOE Office of Scientific and Technical Information (OSTI.GOV)

del Aguila, F.; Aguilar-Saavedra, J.A.; Allanach, B.C.

2008-03-07

This chapter of the report of the 'Flavour in the era of LHC' workshop discusses flavor related issues in the production and decays of heavy states at LHC, both from the experimental side and from the theoretical side. We review top quark physics and discuss flavor aspects of several extensions of the Standard Model, such as supersymmetry, little Higgs model or models with extra dimensions. This includes discovery aspects as well as measurement of several properties of these heavy states. We also present public available computational tools related to this topic.

Approximate flavor symmetries in the lepton sector

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rasin, A.; Silva, J.P.

1994-01-01

Approximate flavor symmetries in the quark sector have been used as a handle on physics beyond the standard model. Because of the great interest in neutrino masses and mixings and the wealth of existing and proposed neutrino experiments it is important to extend this analysis to the leptonic sector. We show that in the seesaw mechanism the neutrino masses and mixing angles do not depend on the details of the right-handed neutrino flavor symmetry breaking, and are related by a simple formula. We propose several [ital Ansa]$[ital uml]---[ital tze] which relate different flavor symmetry-breaking parameters and find that the MSWmore » solution to the solar neutrino problem is always easily fit. Further, the [nu][sub [mu]-][nu][sub [tau

SU(3) group structure of strange flavor hadrons

NASA Astrophysics Data System (ADS)

Hong, Soon-Tae

2015-01-01

We provide the isoscalar factors of the SU(3) Clebsch-Gordan series 8⊗ 35 which are extensions of the previous works of de Swart, McNamee and Chilton and play practical roles in current ongoing strange flavor hadron physics research. To this end, we pedagogically study the SU(3) Lie algebra, its spin symmetries, and its eigenvalues for irreducible representations. We also evaluate the values of the Wigner D functions related to the isoscalar factors; these functions are immediately applicable to strange flavor hadron phenomenology. Exploiting these SU(3) group properties associated with the spin symmetries, we investigate the decuplet-to-octet transition magnetic moments and the baryon octet and decuplet magnetic moments in the flavor symmetric limit to construct the Coleman-Glashow-type sum rules.

Analysis of blocking of flavor-preference conditioning based on nutrients and palatable tastes in rats.

PubMed

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

2014-09-01

In Experiment 1 rats were given training in which a mixture of two flavors was paired with sucrose. This established a substantial preference for each of the flavors; however, when rats were given prior experience with just one of the flavors paired with sucrose, training with the compound produced only a weak preference for the other - an example of the blocking effect, well known in other associative learning paradigms. Both the palatable taste of sucrose and its nutrient properties contribute to its ability to reinforce preference acquisition. The role of these two forms of learning was examined in two further experiments in which the reinforcer used was fructose (which is considered to support preference learning because it is palatable but not through its nutrient properties) or maltodextrin (thought to support preference learning by way of its nutrient properties). In neither case was blocking observed. At the theoretical level, this outcome constitutes a challenge to the attempt to explain flavor-preference learning in terms of the standard principles of associative learning theory. Its implication at the level of application is that the potential of the blocking procedure as a technique for preventing the development of unwanted flavor preferences may be limited. Copyright © 2014 Elsevier Ltd. All rights reserved.

Physical results from 2+1 flavor domain wall QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Scholz,E.E.

2008-07-14

We review recent results for the chiral behavior of meson masses and decay constants and the determination of the light quark masses by the RBC and UKQCD collaborations. We find that one-loop SU(2) chiral perturbation theory represents the behavior of our lattice data better than one-loop SU(3) chiral perturbation theory in both the pion and kaon sectors. The simulations have been performed using the Iwasaki gauge action at two different lattice spacings with the physical spatial volume held approximately fixed at (2.7fm){sup 3}. The Domain Wall fermion formulation was used for the 2+1 dynamical quark flavors: two (mass degenerate) lightmore » flavors with masses as light as roughly 1/5 the mass of the physical strange quark mass and one heavier quark flavor at approximately the value of the physical strange quark mass, On the ensembles generated with the coarser lattice spacing, we obtain for the physical average up- and down-quark and strange quark masses m{sub ud}{sup {ovr MS}} (2 GeV) = 3.72(0.16){sub stat}(0.33){sub ren}(0.18){sub syst}MeV and m{sub s}{sup {ovr MS}} (2 GeV) = 107.3(4.4){sub stat}(9.7){sub ren}(4.9){sub syst} MeV, respectively, while they find for the pion and kaon decay constants f{sub {pi}} = 124.1(3.6){sub stat}(6.9){sub syst}MeV, f{sub K} = 149.6(3.6){sub stat}(6.3){sub syst} MeV. The analysis for the finer lattice spacing has not been fully completed yet, but we already present some first (preliminary) results.« less

Simple picture for neutrino flavor transformation in supernovae

NASA Astrophysics Data System (ADS)

Duan, Huaiyu; Fuller, George M.; Qian, Yong-Zhong

2007-10-01

We can understand many recently discovered features of flavor evolution in dense, self-coupled supernova neutrino and antineutrino systems with a simple, physical scheme consisting of two quasistatic solutions. One solution closely resembles the conventional, adiabatic single-neutrino Mikheyev-Smirnov-Wolfenstein (MSW) mechanism, in that neutrinos and antineutrinos remain in mass eigenstates as they evolve in flavor space. The other solution is analogous to the regular precession of a gyroscopic pendulum in flavor space, and has been discussed extensively in recent works. Results of recent numerical studies are best explained with combinations of these solutions in the following general scenario: (1) Near the neutrino sphere, the MSW-like many-body solution obtains. (2) Depending on neutrino vacuum mixing parameters, luminosities, energy spectra, and the matter density profile, collective flavor transformation in the nutation mode develops and drives neutrinos away from the MSW-like evolution and toward regular precession. (3) Neutrino and antineutrino flavors roughly evolve according to the regular precession solution until neutrino densities are low. In the late stage of the precession solution, a stepwise swapping develops in the energy spectra of νe and νμ/ντ. We also discuss some subtle points regarding adiabaticity in flavor transformation in dense-neutrino systems.

Lepton universality violation with lepton flavor conservation in B-meson decays

DOE PAGES

Alonso, R.; Grinstein, B.; Camalich, J. Martin

2015-10-28

Anomalies in semileptonic B-meson decays present interesting patterns that might be revealing the shape of the new physics to come. Under the assumption that neutrino and charged lepton mass terms are the only sources of flavor violation and given the hierarchy between the two, we find that charged lepton universality violation without charged lepton flavor violation naturally arises. This can account for a deficit of B + → K + μμ over B + → K + ee decays with new physics coupled predominantly to muons and a new physics scale of a few TeV. A generic prediction of thismore » scenario is a large enhacement of tauonic B decay rates that, in particular, could accommodate an excess in B → D (*) τ ν. For the most part, the study is carried out in an effective field theory framework with an underlying SU(2) L × U(1) Y symmetry that emphasizes the model-independent correlations between low- and high-energy observables. As an example, a connection between B-decays and top physics is pointed out. To complement the discussion, all possible (spin 0 and 1) leptoquark models are matched to the low-energy field theory so that the effective analysis can be used to survey these candidates for new physics.« less

FAST TRACK COMMUNICATION: 'Evaporation' of a flavor-mixed particle from a gravitational potential

NASA Astrophysics Data System (ADS)

Medvedev, Mikhail V.

2010-09-01

We demonstrate that a stable particle with flavor mixing, confined in a gravitational potential can gradually and irreversibly escape—or 'evaporate'—from it. This effect is due to mass eigenstate conversions which occur in interactions (scattering) of mass states with other particles even when the energy exchange between them is vanishing. The evaporation and conversion are quantum effects not related to flavor oscillations, particle decay, quantum tunneling or other well-known processes. Apart from their profound academic interest, these effects should have tremendous implications for cosmology, e.g., (1) the cosmic neutrino background distortion is predicted and (2) the softening of central cusps in dark matter halos and smearing out or destruction of dwarf halos were suggested.

Tachyonic instability of the scalar mode prior to the QCD critical point based on the functional renormalization-group method in the two-flavor case

NASA Astrophysics Data System (ADS)

Yokota, Takeru; Kunihiro, Teiji; Morita, Kenji

2017-10-01

We establish and elucidate the physical meaning of the appearance of an acausal mode in the sigma mesonic channel, found in the previous work by the present authors, when the system approaches the Z2 critical point. The functional renormalization-group method is applied to the two-flavor quark-meson model with varying current quark mass mq even away from the physical value at which the pion mass is reproduced. We first determine the whole phase structure in the three-dimensional space (T ,μ ,mq) consisting of temperature T , quark chemical potential μ and mq, with the tricritical point, O(4) and Z2 critical lines being located; they altogether make a winglike shape quite reminiscent of those known in the condensed matters with a tricritical point. We then calculate the spectral functions ρσ ,π(ω ,p ) in the scalar and pseudoscalar channel around the critical points. We find that the sigma mesonic mode becomes tachyonic with a superluminal velocity at finite momenta before the system reaches the Z2 point from the lower density, even for mq smaller than the physical value. One of the possible implications of the appearance of such a tachyonic mode at finite momenta is that the assumed equilibrium state with a uniform chiral condensate is unstable toward a state with an inhomogeneous σ condensate. No such anomalous behavior is found in the pseudoscalar channel. We find that the σ -to-2 σ coupling due to finite mq plays an essential role for the drastic modification of the spectral function.

Sterile neutrinos and flavor ratios in IceCube

DOE Office of Scientific and Technical Information (OSTI.GOV)

Brdar, Vedran; Kopp, Joachim; Wang, Xiao-Ping, E-mail: vbrdar@uni-mainz.de, E-mail: jkopp@uni-mainz.de, E-mail: xiaowang@uni-mainz.de

2017-01-01

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

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

DOE PAGES

Altmannshofer, Wolfgang; Carena, Marcela; Crivellin, Andreas

2016-11-01

Several experiments reported hints for the violation of lepton flavor or lepton flavor universality in processes involving muons. Most prominently, there is the hint for a nonzero rate of the flavor violating Higgs decay h→τμ at the LHC, as well as the hint for lepton flavor universality violation in rare B meson decays at the LHCb. In addition, also the long-standing discrepancy in the anomalous magnetic moment of the muon motivates new physics connected to muons. A symmetry which violates lepton flavor universality is Lμ-Lτ: the difference of muon number and tau number. We show that adding vectorlike fermions tomore » a Lμ-Lτ theory generates naturally an effect in the anomalous magnetic moment of the muon and h→τμ, while effects in other τ→μ transitions are systematically suppressed by symmetry arguments. We find that if Lμ-Lτ is gauged it is possible to also accommodate the discrepant b→sμμ data while predicting a τ→3μ and a modified h→μμ rate within reach of upcoming experiments.« less

125 GeV Higgs decay with lepton flavor violation in the μνSSM

NASA Astrophysics Data System (ADS)

Zhang, Hai-Bin; Feng, Tai-Fu; Zhao, Shu-Min; Yan, Yu-Li; Sun, Fei

2017-04-01

Recently, the CMS and ATLAS collaborations have reported direct searches for the 125 GeV Higgs decay with lepton flavor violation, h → μτ. In this work, we analyze the signal of the lepton flavour violating (LFV) Higgs decay h → μτ in the μ from ν Supersymmetric Standard Model (μνSSM) with slepton flavor mixing. Simultaneously, we consider the constraints from the LFV decay τ → μγ, the muon anomalous magnetic dipole moment and the lightest Higgs mass around 125 GeV. Supported by Major Project of NNSFC (11535002) and NNSFC (11275036, 11647120), the Open Project Program of State Key Laboratory of Theoretical Physics, Institute of Theoretical Physics, Chinese Academy of Sciences, China (Y5KF131CJ1), the Natural Science Foundation of Hebei province (A2013201277, A2016201010, A2016201069), Hebei Key Lab of Optic-Electronic Information and Materials, and Midwest Universities Comprehensive Strength Promotion Project

Radiatively induced neutrino mass model with flavor dependent gauge symmetry

NASA Astrophysics Data System (ADS)

Lee, SangJong; Nomura, Takaaki; Okada, Hiroshi

2018-06-01

We study a radiative seesaw model at one-loop level with a flavor dependent gauge symmetry U(1) μ - τ, in which we consider bosonic dark matter. We also analyze the constraints from lepton flavor violations, muon g - 2, relic density of dark matter, and collider physics, and carry out numerical analysis to search for allowed parameter region which satisfy all the constraints and to investigate some predictions. Furthermore we find that a simple but adhoc hypothesis induces specific two zero texture with inverse mass matrix, which provides us several predictions such as a specific pattern of Dirac CP phase.

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

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dasgupta, Basudeb; Sen, Manibrata; Mirizzi, Alessandro, E-mail: bdasgupta@theory.tifr.res.in, E-mail: alessandro.mirizzi@ba.infn.it, E-mail: manibrata.sen@gmail.com

2017-02-01

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

DOE Office of Scientific and Technical Information (OSTI.GOV)

Khodjamirian, Alexander; Mannel, Thomas; Petrov, Alexey A.

In this paper, we propose a novel method to study flavor-changing neutral currents in the e + e - → D * 0 and e + e -→ B s * transitions, tuning the energy of e + e -- collisions to the mass of the narrow vector resonance D * 0 or B s * . We present a thorough study of both short-distance and long-distance contributions to e + e - → D * 0 in the Standard Model and investigate possible contributions of new physics in the charm sector. This process, albeit very rare, has clear advantagesmore » with respect to the D 0 → e + e - decay: the helicity suppression is absent, and a richer set of effective operators can be probed. Finally, implications of the same proposal for B s * are also discussed.« less

Flavorful Z‧ signatures at LHC and ILC

NASA Astrophysics Data System (ADS)

Chen, Shao-Long; Okada, Nobuchika

2008-10-01

There are lots of new physics models which predict an extra neutral gauge boson, referred as Z‧-boson. In a certain class of these new physics models, the Z‧-boson has flavor-dependent couplings with the fermions in the Standard Model (SM). Based on a simple model in which couplings of the SM fermions in the third generation with the Z‧-boson are different from those of the corresponding fermions in the first two generations, we study the signatures of Z‧-boson at the Large Hadron Collider (LHC) and the International Linear Collider (ILC). We show that at the LHC, the Z‧-boson with mass around 1 TeV can be produced through the Drell-Yan processes and its dilepton decay modes provide us clean signatures not only for the resonant production of Z‧-boson but also for flavor-dependences of the production cross sections. We also study fermion pair productions at the ILC involving the virtual Z‧-boson exchange. Even though the center-of-energy of the ILC is much lower than a Z‧-boson mass, the angular distributions and the forward-backward asymmetries of fermion pair productions show not only sizable deviations from the SM predictions but also significant flavor-dependences.

Desorption behavior of sorbed flavor compounds from packaging films with ethanol solution.

PubMed

Hwang, Y H; Matsui, T; Hanada, T; Shimoda, M; Matsumoto, K; Osajima, Y

2000-09-01

Desorption behavior of sorbed flavor compounds such as ethyl esters, n-aldehydes, and n-alcohols from LDPE and PET films was investigated in 0 to 100% (v/v) ethanol solutions at 20 degrees C, 50 degrees C, and 60 degrees C. In both films, the desorption apparently increased with increasing ethanol concentration and treatment temperature, depending on the compatibility of the flavor compound with the solvent. Namely, the partition coefficient of ethyl esters, n-aldehydes, and n-alcohols in the LDPE film turned out to be approximately zero at >/=60%, >/=80%, and >/=40% (v/v) ethanol, respectively (for PET film, >/=80%, >/=80%, and >/=40% (v/v) ethanol concentrations were required for complete desorption, respectively). As for physical properties (heat of fusion, melting point, and tensile strength and elongation at break) of LDPE and PET films, there were no significant differences between intact film and the treated film with 60% (v/v) ethanol for 30 min at 60 degrees C. These results suggest that it is possible to apply a desorption solvent such as ethanol solution for desorption of sorbed flavor compounds from packaging films with no physical change in the film properties by this desorption treatment.

7 CFR 58.527 - Physical requirements.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Physical requirements. 58.527 Section 58.527 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Cheese Bearing Usda Official Identification § 58.527 Physical requirements. (a) Flavor. The cottage...

7 CFR 58.527 - Physical requirements.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Physical requirements. 58.527 Section 58.527 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Cheese Bearing Usda Official Identification § 58.527 Physical requirements. (a) Flavor. The cottage...

7 CFR 58.527 - Physical requirements.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Physical requirements. 58.527 Section 58.527 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Cheese Bearing Usda Official Identification § 58.527 Physical requirements. (a) Flavor. The cottage...

Lattice QCD and physics beyond the Standar Model: an experimentalist perspective

NASA Astrophysics Data System (ADS)

Artuso, Marina

2017-01-01

The new frontier in elementary particle physics is to find evidence for new physics that may lead to a deeper understanding of observations such as the baryon-antibaryon asymmetry of the universe, mass hierarchy, dark matter, or dark energy to name a few. Flavor physics provides a wealth of opportunities to find such signatures, and a vast body of data taken at e+e- b-factories and at hadron machines has provided valuable information, and a few tantalizing ``tensions'' with respect to the Standard Model predictions. While the window for new physics is still open, the chance that its manifestations will be subtle is very real. A vibrant experimental program is ongoing, and significant upgrades, such as the upgraded LHCb experiment at LHC and Belle 2 at KEKb, are imminent. One of the challenges in extracting new physics from flavor physics data is the need to relate observed hadron decays to fundamental particles and interactions. The continuous improvement of Lattice QCD predictions is a key element to achieve success in this quest. Improvements in algorithms and hardware have led to predictions of increasing precision on several fundamental matrix elements, and the continuous breaking of new grounds, thus allowing a broader spectrum of measurements to become relevant to this quest. An important aspect of the experiment-lattice synergy is a comparison between lattice predictions with experiment for a variety of hadronic quantities. This talk summarizes current synergies between lattice QCD theory and flavor physics experiments, and gives some highlights of expectations from future upgrades. this work was supported by NSF.

B-meson anomalies and Higgs physics in flavored U(1)' model

NASA Astrophysics Data System (ADS)

Bian, Ligong; Lee, Hyun Min; Park, Chan Beom

2018-04-01

We consider a simple extension of the Standard Model with flavor-dependent U(1)', that has been proposed to explain some of B-meson anomalies recently reported at LHCb. The U(1)' charge is chosen as a linear combination of anomaly-free B_3-L_3 and L_μ -L_τ . In this model, the flavor structure in the SM is restricted due to flavor-dependent U(1)' charges, in particular, quark mixings are induced by a small vacuum expectation value of the extra Higgs doublet. As a result, it is natural to get sizable flavor-violating Yukawa couplings of heavy Higgs bosons involving the bottom quark. In this article, we focus on the phenomenology of the Higgs sector of the model including extra Higgs doublet and singlet scalars. We impose various bounds on the extended Higgs sector from Higgs and electroweak precision data, B-meson mixings and decays as well as unitarity and stability bounds, then discuss the productions and decays of heavy Higgs bosons at the LHC.

Oral sensations and secretions.

PubMed

Running, Cordelia A

2018-04-10

Sensations experienced in the mouth influence food choices, both immediately and in the long term. Such sensations are themselves influenced by experience with flavors, the chemical environment of the mouth, genetics of receptors for flavors, and individual behavior in the chewing of food. Gustation, the sense of taste, yields information about nutrients, influences palatability, and feeds into the human body's preparation to receive those nutrients. Olfaction, the sense of smell, contributes enormously to defining and identifying food flavors (and is experienced even after placing food inside the mouth). Another vital component of food flavor is texture, which contributes to palatability, especially if a food's texture violates a person's expectations. Next, chemesthesis is the sense of chemically induced irritancy and temperature, for example spiciness and stinging. All of these sensations are potentially modified by saliva, the chemical and physical media of the mouth. As a person experiences the culmination of these oral sensations, modified through an individual's own unique saliva, the flavors in turn influence both what and how a person eats. Copyright © 2018 Elsevier Inc. All rights reserved.

Promoting Children's Healthy Eating in Obesogenic Environments: Lessons Learned from the Rat

PubMed Central

Birch, Leann L.; Anzman-Frasca, Stephanie

2011-01-01

Current statistics on children's eating patterns and obesity rates are consistent with the idea that genetic taste predispositions, traditional feeding practices, and the obesogenic environment combine to increase the likelihood of unhealthy outcomes in many individuals. In this paper, we focus on one particular level of analysis through which this unhealthy combination of factors may begin to be disassembled: children's learning about food and flavors. Much of the research on children's learning about food and flavors has been inspired by the animal literature, which has a long history of carefully controlled studies elucidating the mechanisms through which rats and other animals learn to prefer and avoid foods and flavors. This literature provides many clues as to the processes by which learning paradigms may be used to encourage the intake of healthy foods, altering the implicit learning of obesogenic eating patterns that is likely to occur without intervention in the current environment. Overall, the implications of the literature are that children should be repeatedly exposed to a variety of flavors early in life, and that new flavors should be paired with already-liked flavors and positive contexts. This message is consistent with recent research results from our laboratory, showing that familiarization and associative learning paradigms may be used to increase young children's acceptance of, preference for, and intake of previously-unfamiliar, healthy foods. PMID:21620880

Flavor preference conditioning by different sugars in sweet ageusic Trpm5 knockout mice.

PubMed

Sclafani, Anthony; Ackroff, Karen

2015-03-01

Knockout (KO) mice missing the taste signaling protein Trpm5 have greatly attenuated sweetener preferences but develop strong preferences for glucose in 24-h tests, which is attributed to post-oral sugar conditioning. Trpm5 KO mice express mild preferences for galactose but no preferences for fructose in 24-h tests, which suggests that these sugars differ in their post-oral reinforcing effects. Here we investigated sugar-conditioned flavor preferences in Trpm5 KO and C57BL/6J wildtype (B6) mice. The mice were trained to consume a flavored (CS+, e.g. grape) 8% sugar solution and flavored (CS-, e.g., cherry) water on alternating days followed by two-bottle choice tests with CS+ vs. CS- flavors in water and with unflavored sugar vs. water. The KO mice displayed strong preferences (>80%) for the CS+ glucose and CS+ galactose but not for the CS+ fructose flavor. They also preferred glucose and galactose, but not fructose to water. In contrast, the B6 mice preferred all three CS+ flavors to the CS- flavor, and all three sugars to water. In tests with the non-metabolizable sugar α-methyl-d-glucopyranoside (MDG), the KO and B6 mice preferred 8% MDG to water but did not prefer the CS+ 8% MDG to CS-. However, they preferred a CS+ flavor mixed with 4% MDG over the CS- flavor. Trpm5 KO mice also preferred galactose and MDG to fructose in direct choice tests. The Trpm5 KO data indicate that glucose and, to a lesser extent, galactose and MDG have post-oral reinforcing actions that stimulate intake and preference while fructose has a much weaker effect. The CS+ flavor and sugar preferences of B6 mice may be mediated by the sweet taste and/or post-oral actions of the various sugars. Glucose, galactose, and MDG, but not fructose, are ligands for the sodium-glucose transporter 1 (SGLT1) which is implicated in post-oral sugar conditioning in B6 mice. Copyright © 2014 Elsevier Inc. All rights reserved.

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

PubMed Central

Gilbert, Jessica L.; Guthart, Matthew J.; Gezan, Salvador A.; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L.; Colquhoun, Thomas A.; Bartoshuk, Linda M.; Sims, Charles A.; Clark, David G.; Olmstead, James W.

2015-01-01

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. PMID:26378911

Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

PubMed

Gilbert, Jessica L; Guthart, Matthew J; Gezan, Salvador A; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L; Colquhoun, Thomas A; Bartoshuk, Linda M; Sims, Charles A; Clark, David G; Olmstead, James W

2015-01-01

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.

Proceedings of the workshop on physics at current accelerators and supercolliders

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hewett, J L; White, A R; Zeppenfeld, D

1993-06-02

This report contains papers from the workshop on SSC physics. The topics of these papers include: electroweak physics; electroweak symmetry breaking; heavy flavors; searches for new phenomena; strong interactions and full acceptance physics; and event simulation. These paper have been cataloged separately on the data base.

Lepton-flavored dark matter

DOE PAGES

Kile, Jennifer; Kobach, Andrew; Soni, Amarjit

2015-04-08

In this work, we address two paradoxes. The first is that the measured dark-matter relic density can be satisfied with new physics at O(100 GeV–1 TeV), while the null results from direct-detection experiments place lower bounds of O(10 TeV) on a new-physics scale. The second puzzle is that the severe suppression of lepton-flavor-violating processes involving electrons, e.g. μ → 3e, τ → eμμ, etc., implies that generic new-physics contributions to lepton interactions cannot exist below O(10–100 TeV), whereas the 3.6σ deviation of the muon g-2 from the standard model can be explained by a new physics scale ⁺e ⁻ colliders.more » We suggest experimental tests for these ideas at colliders and for low-energy observables. (author)« less

Lepton-flavored dark matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kile, Jennifer; Kobach, Andrew; Soni, Amarjit

In this work, we address two paradoxes. The first is that the measured dark-matter relic density can be satisfied with new physics at O(100 GeV–1 TeV), while the null results from direct-detection experiments place lower bounds of O(10 TeV) on a new-physics scale. The second puzzle is that the severe suppression of lepton-flavor-violating processes involving electrons, e.g. μ → 3e, τ → eμμ, etc., implies that generic new-physics contributions to lepton interactions cannot exist below O(10–100 TeV), whereas the 3.6σ deviation of the muon g-2 from the standard model can be explained by a new physics scale ⁺e ⁻ colliders.more » We suggest experimental tests for these ideas at colliders and for low-energy observables. (author)« less

Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

PubMed

Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

2014-08-28

ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO 2 , while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

Lepton flavor universality violation without new sources of quark flavor violation

NASA Astrophysics Data System (ADS)

Kamenik, Jernej F.; Soreq, Yotam; Zupan, Jure

2018-02-01

We show that new physics models without new flavor violating interactions can explain the recent anomalies in the b →s ℓ+ℓ- transitions. The b →s ℓ+ℓ- arises from a Z' penguin which automatically predicts the V -A structure for the quark currents in the effective operators. This framework can either be realized in a renormalizable U (1 )' setup or be due to new strongly interacting dynamics. The dimuon resonance searches at the LHC are becoming sensitive to this scenario since the Z' is relatively light, and could well be discovered in future searches by ATLAS and CMS.

Physics of neutrino flavor transformation through matter-neutrino resonances

NASA Astrophysics Data System (ADS)

Wu, Meng-Ru; Duan, Huaiyu; Qian, Yong-Zhong

2016-01-01

In astrophysical environments such as core-collapse supernovae and neutron star-neutron star or neutron star-black hole mergers where dense neutrino media are present, matter-neutrino resonances (MNRs) can occur when the neutrino propagation potentials due to neutrino-electron and neutrino-neutrino forward scattering nearly cancel each other. We show that neutrino flavor transformation through MNRs can be explained by multiple adiabatic solutions similar to the Mikheyev-Smirnov-Wolfenstein mechanism. We find that for the normal neutrino mass hierarchy, neutrino flavor evolution through MNRs can be sensitive to the shape of neutrino spectra and the adiabaticity of the system, but such sensitivity is absent for the inverted hierarchy.

Can X(5568) be a tetraquark state?

NASA Astrophysics Data System (ADS)

Wang, Wei; Zhu, Ruilin

2016-09-01

Very recently, the D0 collaboration has reported the observation of a narrow structure, X(5568), in the decay process using the 10.4fb-1 data of pp¯ collision at . This structure is of great interest since it is the first hadronic state with four different valence quark flavors, b, s, u, d. In this work, we investigate tetraquarks with four different quark flavors. Based on the diquark-antidiquark scheme, we study the spectroscopy of the tetraquarks with one heavy bottom/charm quark and three light quarks. We find that the lowest-lying S-wave state, a tetraquark with the flavor [su][b¯d¯] and the spin-parity JP = 0+, is about 150 MeV higher than the X(5568). Further detailed experimental and theoretical studies of the spectrum, production and decays of tetraquark states with four different flavors are vital to gain a better understanding of the nature and classification of hadron exotic states. Supported by National Natural Science Foundation of China (11575110), Natural Science Foundation of Shanghai (15DZ2272100, 15ZR1423100), China Postdoctoral Science Foundation, Open Project Program of State Key Laboratory of Theoretical Physics, Institute of Theoretical Physics, Chinese Academy of Sciences, China (Y5KF111CJ1), and Scientific Research Foundation for Returned Overseas Chinese Scholars, State Education Ministry

Symmetry Breaking, Unification, and Theories Beyond the Standard Model

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nomura, Yasunori

2009-07-31

A model was constructed in which the supersymmetric fine-tuning problem is solved without extending the Higgs sector at the weak scale. We have demonstrated that the model can avoid all the phenomenological constraints, while avoiding excessive fine-tuning. We have also studied implications of the model on dark matter physics and collider physics. I have proposed in an extremely simple construction for models of gauge mediation. We found that the {mu} problem can be simply and elegantly solved in a class of models where the Higgs fields couple directly to the supersymmetry breaking sector. We proposed a new way of addressingmore » the flavor problem of supersymmetric theories. We have proposed a new framework of constructing theories of grand unification. We constructed a simple and elegant model of dark matter which explains excess flux of electrons/positrons. We constructed a model of dark energy in which evolving quintessence-type dark energy is naturally obtained. We studied if we can find evidence of the multiverse.« less

Light flavon signals at electron-photon colliders

NASA Astrophysics Data System (ADS)

Muramatsu, Yu; Nomura, Takaaki; Shimizu, Yusuke; Yokoya, Hiroshi

2018-01-01

Flavor symmetries are useful to realize fermion flavor structures in the standard model (SM). In particular, the discrete A4 symmetry is used to realize lepton flavor structures, and some scalars—called flavons—are introduced to break this symmetry. In many models, flavons are assumed to be much heavier than the electroweak scale. However, our previous work showed that a flavon mass around 100 GeV is allowed by experimental constraints in the A4 symmetric model with a residual Z3 symmetry. In this paper, we discuss collider searches for such a light flavon φT. We find that electron-photon collisions at the International Linear Collider have advantages for searching for these signals. In electron-photon collisions, flavons are produced as e-γ →l-φT and decay into two charged leptons. Then, we analyze signals of the flavor-conserving final state τ+τ-e- and the flavor-violating final states τ+μ-μ- and μ+τ-τ- by carrying out numerical simulations. For the former final state, SM background can be strongly suppressed by imposing cuts on the invariant masses of final-state leptons. For the latter final states, SM background is extremely small, because in the SM there are no such flavor-violating final states. We then find that sufficient discovery significance can be obtained, even if flavons are heavier than the lower limits from flavor physics.

Topics in high-energy physics: The standard model and beyond

NASA Astrophysics Data System (ADS)

Blechman, Andrew Eric

This thesis is compiled from the various projects I completed as a graduate student at the Johns Hopkins University Physics Department. The first project studied threshold effects in excited charmed baryon decays. The strong decays of the L+c (2593) are sensitive to finite width effects. This distorts the shape of the invariant mass spectrum in L+c1 → L+c pi+pi- from a simple Breit-Wigner resonance, which has implications for the experimental extraction of the L+c (2593) mass and couplings. A fit is performed to unpublished CLEO data which gives M( L+c (2593))---M( L+c ) = 305.6 +/- 0.3 MeV and h22=0.24+0.23 -0.11 , with h2 the L+c → Sigmacpi strong coupling in the chiral Lagrangian. In the second project, by shining a hypermultiplet from one side of the bulk of a flat five-dimensional orbifold, supersymmetry is broken. The extra dimension is stabilized in a supersymmetric way, and supersymmetry breaking does not damage the radius stabilization mechanism. The low energy theory contains the radion and two complex scalars that are massless in the global supersymmetric limit and are stabilized by tree level supergravity effects. It is shown that radion mediation can play the dominant role in communicating supersymmetry breaking to the visible sector and contact terms are exponentially suppressed at tree level. The third project studied lepton flavor violation in flavor anarchic Randall-Sundrum models. All Yukawa couplings and mixing matrices are generated at the TeV-scale by wavefunction overlaps in the five-dimensional Anti-deSitter geometry present in this theory, without introducing any additional structure. This leads to a TeV-scale solution to both the flavor and electroweak hierarchy problems. A thorough scan of the available parameter space is performed, including the effects of allowing the Higgs boson to propagate in the full five-dimensional space-time. These models give constraints at the few TeV level throughout the natural range of parameters. Near-future experiments will definitively test this model.

The role of attention in the localization of odors to the mouth.

PubMed

Stevenson, Richard J; Mahmut, Mehmet K; Oaten, Megan J

2011-01-01

Odors can be perceived as arising from the environment or as part of a flavor located in the mouth. One factor that may dictate where an odor is perceived to be is concurrent gustatory stimulation in the mouth. A taste may impair the ability to attend to an odor, especially if they are perceptually similar. Alternatively, salient mouth-based features of a flavor might command attention at the expense of smell. Experiment 1 and 2, using different stimulus sets, explored the impact of perceptually similar and dissimilar pairings of tastes in the mouth and odors at the nose. In each case, these were followed by judgments of the odor's location (mouth vs. nose). Perceptual similarity had no impact on localization judgments. Experiment 3 then manipulated the salience of the olfactory and gustatory cues and showed that each could independently shift the perceived location of an odorant-salient olfactory cues toward the nose and gustatory cues toward the mouth. These findings suggest that the salient features of a flavor may command attention at the expense of olfaction and, thereby, contribute to oral localization, with implications for flavor binding.

Measurements of charm hadron production and anisotropic flow in Au+Au collisions at 200 GeV with the STAR experiment at RHIC

NASA Astrophysics Data System (ADS)

Radhakrishnan, Sooraj

2018-02-01

Heavy flavor quarks, owing to their large masses, are predominantly produced through initial hard parton scatterings in heavy-ion collisions, and thus are excellent probes to study properties of the strongly coupled Quark Gluon Plasma (sQGP) medium produced in these collisions. Measurements of anisotropic flow harmonics of heavy flavor hadrons can provide information on the properties of the medium, including the heavy flavor transport coefficient. Charm quark hadronization mechanism in the sQGP medium can be studied through measurements of yields of different charm hadrons. In these proceedings we report on the measurements of elliptic and triangular flow harmonics of D0 mesons as well as the yield ratios of D±s/D0 and Λ±c/D0 in Au+Au collisions at = 200 GeV at RHIC with the STAR detector. These measurements use the STAR Heavy Flavor Tracker (HFT) to reconstruct charm hadrons via their hadronic decay channels. Results are compared to model calculations and the implications on the understanding of charm quark dynamics in the medium are discussed.

CLS 2+1 flavor simulations at physical light-and strange-quark masses

NASA Astrophysics Data System (ADS)

Mohler, Daniel; Schaefer, Stefan; Simeth, Jakob

2018-03-01

We report recent efforts by CLS to generate an ensemble with physical lightand strange-quark masses in a lattice volume of 192 × 963 at β = 3:55 corresponding to a lattice spacing of 0:064 fm. This ensemble is being generated as part of the CLS 2+1 flavor effort with improved Wilson fermions. Our simulations currently cover 5 lattice spacings ranging from 0:039 fm to 0:086 fm at various pion masses along chiral trajectories with either the sum of the quark masses kept fixed, or with the strange-quark mass at the physical value. The current status of simulations is briefly reviewed, including a short discussion of measured autocorrelation times and of the main features of the simulations. We then proceed to discuss the thermalization strategy employed for the generation of the physical quark-mass ensemble and present first results for some simple observables. Challenges encountered in the simulation are highlighted.

Flavor physics without flavor symmetries

NASA Astrophysics Data System (ADS)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

Inverse magnetic catalysis from improved holographic QCD in the Veneziano limit

NASA Astrophysics Data System (ADS)

Gürsoy, Umut; Iatrakis, Ioannis; Järvinen, Matti; Nijs, Govert

2017-03-01

We study the dependence of the chiral condensate on external magnetic field in the context of holographic QCD at large number of flavors. We consider a holographic QCD model where the flavor degrees of freedom fully backreact on the color dynamics. Perturbative QCD calculations have shown that B acts constructively on the chiral condensate, a phenomenon called "magnetic catalysis". In contrast, recent lattice calculations show that, depending on the number of flavors and temperature, the magnetic field may also act destructively, which is called "inverse magnetic catalysis". Here we show that the holographic theory is capable of both behaviors depending on the choice of parameters. For reasonable choice of the potentials entering the model we find qualitative agreement with the lattice expectations. Our results provide insight for the physical reasons behind the inverse magnetic catalysis. In particular, we argue that the backreaction of the flavors to the background geometry decatalyzes the condensate.

Caffeine Concentrations in Coffee, Tea, Chocolate, and Energy Drink Flavored E-liquids

PubMed Central

Lisko, Joseph G.; Lee, Grace E.; Kimbrell, J. Brett; Rybak, Michael E.; Valentin-Blasini, Liza; Watson, Clifford H.

2017-01-01

Introduction Most electronic cigarettes (e-cigarettes) contain a solution of propylene glycol/glycerin and nicotine, as well as flavors. E-cigarettes and their associated e-liquids are available in numerous flavor varieties. A subset of the flavor varieties include coffee, tea, chocolate, and energy drink, which, in beverage form, are commonly recognized sources of caffeine. Recently, some manufacturers have begun marketing e-liquid products as energy enhancers that contain caffeine as an additive. Methods A Gas Chromatography-Mass Spectrometry (GC-MS) method for the quantitation of caffeine in e-liquids was developed, optimized and validated. The method was then applied to assess caffeine concentrations in 44 flavored e-liquids from cartridges, disposables, and refill solutions. Products chosen were flavors traditionally associated with caffeine (ie, coffee, tea, chocolate, and energy drink), marketed as energy boosters, or labeled as caffeine-containing by the manufacturer. Results Caffeine was detected in 42% of coffee-flavored products, 66% of tea-flavored products, and 50% of chocolate-flavored e-liquids (limit of detection [LOD] – 0.04 μg/g). Detectable caffeine concentrations ranged from 3.3 μg/g to 703 μg/g. Energy drink-flavored products did not contain detectable concentrations of caffeine. Eleven of 12 products marketed as energy enhancers contained caffeine, though in widely varying concentrations (31.7 μg/g to 9290 μg/g). Conclusions E-liquid flavors commonly associated with caffeine content like coffee, tea, chocolate, and energy drink often contained caffeine, but at concentrations significantly lower than their dietary counterparts. Estimated daily exposures from all e-cigarette products containing caffeine were much less than ingestion of traditional caffeinated beverages like coffee. Implications This study presents an optimized and validated method for the measurement of caffeine in e-liquids. The method is applicable to all e-liquid matrices and could potentially be used to ensure regulatory compliance for those geographic regions that forbid caffeine in e-cigarette products. The application of the method shows that caffeine concentrations and estimated total caffeine exposure from e-cigarette products is significantly lower than oral intake from beverages. However, because very little is known about the effects of caffeine inhalation, e-cigarette users should proceed with caution when using caffeine containing e-cigarette products. Further research is necessary to determine associated effects from inhaling caffeine. PMID:27613945

Interplay between the b →s l l anomalies and dark matter physics

NASA Astrophysics Data System (ADS)

Kawamura, Junichiro; Okawa, Shohei; Omura, Yuji

2017-10-01

Recently, the LHCb Collaboration has reported the excesses in the b →s l l processes. One of the promising candidates for new physics to explain the anomalies is the extended Standard Model (SM) with vectorlike quarks and leptons. In that model, Yukawa couplings between the extra fermions and SM fermions are introduced, adding extra scalars. Then, the box diagrams involving the extra fields achieve the b →s l l anomalies. It has been known that the excesses require the large Yukawa couplings of leptons, so that this kind of model can be tested by studying correlations with other observables. In this paper, we consider the extra scalar to be a dark matter (DM) candidate, and investigate DM physics as well as the flavor physics and the LHC physics. The DM relic density and the direct-detection cross section are also dominantly given by the Yukawa couplings, so that we find some explicit correlations between DM physics and the flavor physics. In particular, we find the predictions of the b →s l l anomalies against the direct detection of DM.

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

PubMed

Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

2017-01-01

Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

A colored KNT neutrino model

DOE PAGES

Nomura, Takaaki; Okada, Hiroshi; Okada, Nobuchika

2016-09-22

Here, we propose a radiative seesaw model at the three-loop level, in which quarks, leptons, leptoquark bosons, and a Majorana fermion of dark matter candidate are involved in the neutrino loop. When analyzing neutrino oscillation data includes all possible constraints such as flavor changing neutral currents, lepton flavor violations, upper/lower bound on the mass of leptoquark from the collider physics, and the measured relic density of the dark matter, we show the allowed region to satisfy all the data/constraints.

Bootstrapping quarks and gluons

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chew, G.F.

1979-04-01

Dual topological unitarization (DTU) - the approach to S-matrix causality and unitarity through combinatorial topology - is reviewed. Amplitudes associated with triangulated spheres are shown to constitute the core of particle physics. Each sphere is covered by triangulated disc faces corresponding to hadrons. The leading current candidate for the hadron-face triangulation pattern employs 3-triangle basic subdiscs whose orientations correspond to baryon number and topological color. Additional peripheral triangles lie along the hadron-face perimeter. Certain combinations of peripheral triangles with a basic-disc triangle can be identified as quarks, the flavor of a quark corresponding to the orientation of its edges thatmore » lie on the hadron-face perimeter. Both baryon number and flavor are additively conserved. Quark helicity, which can be associated with triangle-interior orientation, is not uniformly conserved and interacts with particle momentum, whereas flavor does not. Three different colors attach to the 3 quarks associated with a single basic subdisc, but there is no additive physical conservation law associated with color. There is interplay between color and quark helicity. In hadron faces with more than one basic subdisc, there may occur pairs of adjacent flavorless but colored triangles with net helicity +-1 that are identifiable as gluons. Broken symmetry is an automatic feature of the bootstrap. T, C and P symmetries, as well as up-down flavor symmetry, persist on all orientable surfaces.« less

Physics of neutrino flavor transformation through matter–neutrino resonances

DOE PAGES

Wu, Meng -Ru; Duan, Huaiyu; Qian, Yong -Zhong

2015-11-17

In astrophysical environments such as core-collapse supernovae and neutron star–neutron star or neutron star–black hole mergers where dense neutrino media are present, matter–neutrino resonances (MNRs) can occur when the neutrino propagation potentials due to neutrino–electron and neutrino–neutrino for-ward scattering nearly cancel each other. We show that neutrino flavor transformation through MNRs can be explained by multiple adiabatic solutions similar to the Mikheyev–Smirnov–Wolfenstein mecha-nism. As a result, we find that for the normal neutrino mass hierarchy, neutrino flavor evolution through MNRs can be sensitive to the shape of neutrino spectra and the adiabaticity of the system, but such sensitivity is absentmore » for the inverted hierarchy.« less

Flavor instabilities in the neutrino line model

NASA Astrophysics Data System (ADS)

Duan, Huaiyu; Shalgar, Shashank

2015-07-01

A dense neutrino medium can experience collective flavor oscillations through nonlinear neutrino-neutrino refraction. To make this multi-dimensional flavor transport problem more tractable, all existing studies have assumed certain symmetries (e.g., the spatial homogeneity and directional isotropy in the early universe) to reduce the dimensionality of the problem. In this work we show that, if both the directional and spatial symmetries are not enforced in the neutrino line model, collective oscillations can develop in the physical regimes where the symmetry-preserving oscillation modes are stable. Our results suggest that collective neutrino oscillations in real astrophysical environments (such as core-collapse supernovae and black-hole accretion discs) can be qualitatively different from the predictions based on existing models in which spatial and directional symmetries are artificially imposed.

Heavy-flavor production and medium properties in high-energy nuclear collisions --What next?

DOE PAGES

Aarts, G.; Aichelin, J.; Allton, C.; ...

2017-05-16

Open and hidden heavy-flavor physics in high-energy nuclear collisions are entering a new and exciting stage towards reaching a clearer understanding of the new experimental results with the possibility to link them directly to the advancement in lattice Quantum Chromo-Dynamics (QCD). Some recent results from experiments and theoretical developments regarding open and hidden heavy-flavor dynamics have been debated at the Lorentz Workshop Tomography of the Quark-Gluon Plasma with Heavy Quarks, which was held in October 2016 in Leiden, The Netherlands. Here, we summarize identified common understandings and developed strategies for the upcoming five years, which aim at achieving a profoundmore » knowledge of the dynamical properties of the quark-gluon plasma.« less

Flux and Hall states in ABJM with dynamical flavors

NASA Astrophysics Data System (ADS)

Bea, Yago; Jokela, Niko; Lippert, Matthew; Ramallo, Alfonso V.; Zoakos, Dimitrios

2015-03-01

We study the physics of probe D6-branes with quantized internal worldvolume flux in the ABJM background with unquenched massless flavors. This flux breaks parity in the (2+1)-dimensional gauge theory and allows quantum Hall states. Parity breaking is also explicitly demonstrated via the helicity dependence of the meson spectrum. We obtain general expressions for the conductivities, both in the gapped Minkowski embeddings and in the compressible black hole ones. These conductivities depend on the flux and contain a contribution from the dynamical flavors which can be regarded as an effect of intrinsic disorder due to quantum fluctuations of the fundamentals. We present an explicit, analytic family of supersymmetric solutions with nonzero charge density, electric, and magnetic fields.

Newtonian self-gravitation in the neutral meson system

NASA Astrophysics Data System (ADS)

Großardt, André; Hiesmayr, Beatrix C.

2015-03-01

We derive the effect of the Schrödinger-Newton equation, which can be considered as a nonrelativistic limit of classical gravity, for a composite quantum system in the regime of high energies. Such meson-antimeson systems exhibit very unique properties, e.g., distinct masses due to strong and electroweak interactions. This raises an immediate question: what does one mean by mass in gravity for a state that is a superposition of mass eigenstates due to strong and electroweak interactions? We find conceptually different physical scenarios due to lacking of a clear physical guiding principle to explain which mass is the relevant one and due to the fact that it is not clear how the flavor wave function relates to the spatial wave function. There seems to be no principal contradiction. However, a nonlinear extension of the Schrödinger equation in this manner strongly depends on the relation between the flavor wave function and spatial wave function and its particular shape. In opposition to the continuous spontaneous localization collapse models we find a change in the oscillating behavior and not in the damping of the flavor oscillation.

Flavorful leptoquarks at hadron colliders

NASA Astrophysics Data System (ADS)

Hiller, Gudrun; Loose, Dennis; Nišandžić, Ivan

2018-04-01

B -physics data and flavor symmetries suggest that leptoquarks can have masses as low as a few O (TeV ) , predominantly decay to third generation quarks, and highlight p p →b μ μ signatures from single production and p p →b b μ μ from pair production. Abandoning flavor symmetries could allow for inverted quark hierarchies and cause sizable p p →j μ μ and j j μ μ cross sections, induced by second generation couplings. Final states with leptons other than muons including lepton flavor violation (LFV) ones can also arise. The corresponding couplings can also be probed by precision studies of the B →(Xs,K*,ϕ )e e distribution and LFV searches in B -decays. We demonstrate sensitivity in single leptoquark production for the large hadron collider (LHC) and extrapolate to the high luminosity LHC. Exploration of the bulk of the parameter space requires a hadron collider beyond the reach of the LHC, with b -identification capabilities.

Sterile Neutrino Search with MINOS

DOE Office of Scientific and Technical Information (OSTI.GOV)

Devan, Alena V.

2015-08-01

MINOS, Main Injector Neutrino Oscillation Search, is a long-baseline neutrino oscillation experiment in the NuMI muon neutrino beam at the Fermi National Accelerator Laboratory in Batavia, IL. It consists of two detectors, a near detector positioned 1 km from the source of the beam and a far detector 734 km away in Minnesota. MINOS is primarily designed to observe muon neutrino disappearance resulting from three flavor oscillations. The Standard Model of Particle Physics predicts that neutrinos oscillate between three active flavors as they propagate through space. This means that a muon-type neutrino has a certain probability to later interact asmore » a different type of neutrino. In the standard picture, the neutrino oscillation probabilities depend only on three neutrino flavors and two mass splittings, Δm 2. An anomaly was observed by the LSND and MiniBooNE experiments that suggests the existence of a fourth, sterile neutrino flavor that does not interact through any of the known Standard Model interactions. Oscillations into a theoretical sterile flavor may be observed by a deficit in neutral current interactions in the MINOS detectors. A distortion in the charged current energy spectrum might also be visible if oscillations into the sterile flavor are driven by a large mass-squared difference, m s 2 ~ 1 eV 2. The results of the 2013 sterile neutrino search are presented here.« less

U(2)⁵ flavor symmetry and lepton universality violation in W→τν̄ τ

DOE PAGES

Filipuzzi, Alberto; Portolés, Jorge; González-Alonso, Martín

2012-06-26

The seeming violation of universality in the τ lepton coupling to the W boson suggested by LEP-II data is studied using an effective field theory (EFT) approach. Within this framework we explore how this feature fits into the current constraints from electroweak precision observables using different assumptions about the flavor structure of New Physics, namely [U(2)×U(1)]⁵ and U(2)⁵. We show the importance of leptonic and semileptonic tau decay measurements, giving 3–4 TeV bounds on the New Physics effective scale at 90% C.L. We conclude under very general assumptions that it is not possible to accommodate this deviation from universality inmore » the EFT framework, and thus such a signal could only be explained by the introduction of light degrees of freedom or New Physics strongly coupled at the electroweak scale.« less

Status of the Mu2e experiment

NASA Astrophysics Data System (ADS)

Giovannella, S.

2018-05-01

The Mu2e experiment at Fermilab searches for the charged-lepton flavor violating neutrino-less conversion of a negative muon into an electron in the field of an aluminum nucleus. The dynamics of such a process is well modelled by a two-body decay, resulting in a mono-energetic electron with an energy slightly below the muon rest mass. If no events are observed, in three years of running Mu2e will improve the current limit by four orders of magnitude. Such a charged lepton flavor-violating reaction probes new physics at a scale inaccessible with direct searches at either present or planned high energy colliders. The experiment both complements and extends the current search for muon decay to electron-photon at MEG and searches for new physics at the LHC. This paper focuses on the physics motivation, the design and the status of the experiment.

Neutrino mass implications for muon decay parameters

DOE Office of Scientific and Technical Information (OSTI.GOV)

Erwin, Rebecca J.; Kile, Jennifer; Ramsey-Musolf, Michael J.

2007-02-01

We use the scale of neutrino mass and naturalness considerations to obtain model-independent expectations for the magnitude of possible contributions to muon decay Michel parameters from new physics above the electroweak symmetry-breaking scale. Focusing on Dirac neutrinos, we obtain a complete basis of dimension four and dimension six effective operators that are invariant under the gauge symmetry of the standard model and that contribute to both muon decay and neutrino mass. We show that - in the absence of fine tuning - the most stringent neutrino-mass naturalness bounds on chirality-changing vector operators relevant to muon decay arise from one-loop operatormore » mixing. The bounds we obtain on their contributions to the Michel parameters are 2 orders of magnitude stronger than bounds previously obtained in the literature. In addition, we analyze the implications of one-loop matching considerations and find that the expectations for the size of various scalar and tensor contributions to the Michel parameters are considerably smaller than derived from previous estimates of two-loop operator mixing. We also show, however, that there exist gauge-invariant operators that generate scalar and tensor contributions to muon decay but whose flavor structure allows them to evade neutrino-mass naturalness bounds. We discuss the implications of our analysis for the interpretation of muon-decay experiments.« less

Spin structure in high energy processes: Proceedings

DOE Office of Scientific and Technical Information (OSTI.GOV)

DePorcel, L.; Dunwoodie, C.

1994-12-01

This report contains papers as the following topics: Spin, Mass, and Symmetry; physics with polarized Z{sup 0}s; spin and precision electroweak physics; polarized electron sources; polarization phenomena in quantum chromodynamics; polarized lepton-nucleon scattering; polarized targets in high energy physics; spin dynamics in storage rings and linear accelerators; spin formalism and applications to new physics searches; precision electroweak physics at LEP; recent results on heavy flavor physics from LEP experiments using 1990--1992 data; precise measurement of the left-right cross section asymmetry in Z boson production by electron-positron collisions; preliminary results on heavy flavor physics at SLD; QCD tests with SLD andmore » polarized beams; recent results from TRISTAN at KEK; recent B physics results from CLEO; searching for the H dibaryon at Brookhaven; recent results from the compton observatory; the spin structure of the deuteron; spin structure of the neutron ({sup 3}HE) and the Bjoerken sum rule; a consumer`s guide to lattice QCD results; top ten models constrained by b {yields} sy; a review of the Fermilab fixed target program; results from the D0 experiment; results from CDF at FNAL; quantum-mechanical suppression of bremsstrahlung; report from the ZEUS collaboration at HERA; physics from the first year of H1 at HERA, and hard diffraction. These papers have been cataloged separately elsewhere.« less

Flavor instabilities in the neutrino line model

DOE PAGES

Duan, Huaiyu; Shalgar, Shashank

2015-05-27

A dense neutrino medium can experience collective flavor oscillations through nonlinear neutrino-neutrino refraction. To make this multi-dimensional flavor transport problem more tractable, all existing studies have assumed certain symmetries (e.g., the spatial homogeneity and directional isotropy in the early universe) to reduce the dimensionality of the problem. In this article we show that, if both the directional and spatial symmetries are not enforced in the neutrino line model, collective oscillations can develop in the physical regimes where the symmetry-preserving oscillation modes are stable. Our results suggest that collective neutrino oscillations in real astrophysical environments (such as core-collapse supernovae and black-holemore » accretion discs) can be qualitatively different from the predictions based on existing models in which spatial and directional symmetries are artificially imposed.« less

QCD thermodynamics with two flavors at Nt=6

NASA Astrophysics Data System (ADS)

Bernard, Claude; Ogilvie, Michael C.; Degrand, Thomas A.; Detar, Carleton; Gottlieb, Steven; Krasnitz, Alex; Sugar, R. L.; Toussaint, D.

1992-05-01

The first results of numerical simulations of quantum chromodynamics on the Intel iPSC/860 parallel processor are presented. We performed calculations with two flavors of Kogut-Susskind quarks at Nt=6 with masses of 0.15T and 0.075T (0.025 and 0.0125 in lattice units) in order to locate the crossover from the low-temperature regime of ordinary hadronic matter to the high-temperature chirally symmetric regime. As with other recent two-flavor simulations, these calculations are insufficient to distinguish between a rapid crossover and a true phase transition. The phase transition is either absent or feeble at this quark mass. An improved estimate of the crossover temperature in physical units is given and results are presented for the hadronic screening lengths in both the high- and low-temperature regimes.

Higgs-flavon mixing and LHC phenomenology in a simplified model of broken flavor symmetry [Higgs boson physics and broken flavor symmetry - LHC phenomenology

DOE Office of Scientific and Technical Information (OSTI.GOV)

Berger, Edmond L.; Giddings, Steven B.; Wang, Haichen

2014-10-10

Here, the LHC phenomenology of a low-scale gauged flavor symmetry model with inverted hierarchy is studied, through introduction of a simplified model of broken flavor symmetry. A new scalar (a flavon) and a new neutral top-philic massive gauge boson emerge with mass in the TeV range, along with a new heavy fermion associated with the standard model top quark. After checking constraints from electroweak precision observables, we investigate the influence of the model on Higgs boson physics, notably on its production cross section and decay branching fractions. Limits on the flavon φ from heavy Higgs boson searches at the LHCmore » at 7 and 8 TeV are presented. The branching fractions of the flavon are computed as a function of the flavon mass and the Higgs-flavon mixing angle. We also explore possible discovery of the flavon at 14 TeV, particularly via the φ → Z 0Z 0 decay channel in the 2ℓ2ℓ' final state, and through standard model Higgs boson pair production φ → hh in the b¯bγγ final state. We conclude that the flavon mass range up to 500 GeV could be probed down to quite small values of the Higgs-flavon mixing angle with 100 fb –1 of integrated luminosity at 14 TeV.« less

THE EFFECT OF $gamma$-IRRADIATION ON ALCOHOLIC BEVERAGES AND ITS POTENTIALITY FOR PRACTICAL APLICATION (in Japanese)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Okazawa, Y.; Namiki, M.; Iida, S.

Generally, changes in flavor and taste of alcoholic beverages caused by irradiation of Co/sub gamma / rays are remarkable. In the case of Sake (Japanese rice wine), artificial Sake, and wines, occurrence of off-flavor and deterioration in qualities are unavoidable when they are irradiated more than about 5 x 10/sup 4/ r. However, maturing of taste and improvement of qualities by irradiation of relatively lower doses are found. The suitabie dose range for maturing effect depends on the condition of materials exposed to irradiation, and in order to prevent off-flavor development, substitution of gas phase during irradiation seems to bemore » effective. Similar maturing effects are obtained with many distilled liquors. The maturities are markediy promoted with doses of 1 x 10/sup 5/ to 3 x 10/sup 5/ r. As doses become greater, losses of characteristic original flavor and stimulative tastes are observed. Radiation effects are able to improve qualities of Sho-chu spirits (distillates of ferment mashes prepared from rice and sweet potato). The changes of whiskies and brandies caused by gamma irradiation, immediately after distillation and before storage, are of interest. Flavor change is similar to that occurring in the eariy period of storage in barrels, and the maturity is equal to that of beverages stored several years. Chemical analysis of components and measurements of physical properties are carried out in relation with the changes in flavors and taste. (JAIF)« less

On the production of hidden-flavored hadronic states at high energy

NASA Astrophysics Data System (ADS)

Wang, Wei

2018-04-01

I discuss the production mechanism of hidden-flavored hadrons at high energy. Using e+e‑ collisions and light-meson pair production in high energy exclusive processes, I demonstrate that hidden quark pairs do not necessarily participate in short-distance hard scattering. Implications are then explored in a few examples. Finally, I discuss the production mechanism of X(3872) in hadron collisions, where some misunderstandings have arisen in the literature. Supported by the Thousand Talents Plan for Young Professionals, National Natural Science Foundation of China (11575110, 11655002, 11735010, 11747611), Natural Science Foundation of Shanghai (15DZ2272100) and Scientific Research Foundation for Re- turned Overseas Chinese Scholars, Ministry of Education

Dealing With an Innovative Industry: A Look at Flavored Cigarettes Promoted by Mainstream Brands

PubMed Central

Lewis, M. Jane; Wackowski, Olivia

2006-01-01

Product and marketing innovation is key to the tobacco industry’s success. One recent innovation was the development and marketing of flavored cigarettes as line extensions of 3 popular brands (Camel, Salem, and Kool). These products have distinctive blends and marketing as well as innovative packaging and have raised concerns in the public health community that they are targeted at youths. Several policy initiatives have aimed at banning or limiting these types of products on that basis. We describe examples of the products and their marketing and discuss their potential implications (including increased smoking experimentation, consumption, and “someday smoking”), as well as their potential impact on young adults. PMID:16380563

Lepton flavor violating radiative decays in EW-scale ν R model: an update

DOE PAGES

Hung, P. Q.; Le, Trinh; Tran, Van Que; ...

2015-12-28

Here, we perform an updated analysis for the one-loop induced charged lepton flavor violating radiative decays l i → l j γ in an extended mirror model. Mixing effects of the neutrinos and charged leptons constructed with a horizontal A 4 symmetry are also taken into account. Current experimental limit and projected sensitivity on the branching ratio of μ → eγ are used to constrain the parameter space of the model. Calculations of two related observables, the electric and magnetic dipole moments of the leptons, are included. Implications concerning the possible detection of mirror leptons at the LHC and themore » ILC are also discussed.« less

Domain wall fermion QCD with the exact one flavor algorithm

DOE PAGES

Jung, C.; Kelly, C.; Mawhinney, R. D.; ...

2018-03-13

Lattice QCD calculations including the effects of one or more nondegenerate sea quark flavors are conventionally performed using the rational hybrid Monte Carlo (RHMC) algorithm, which computes the square root of the determinant ofmore » $${\\mathcal{D}}^{\\dagger{}}\\mathcal{D}$$, where $$\\mathcal{D}$$ is the Dirac operator. The special case of two degenerate quark flavors with the same mass is described directly by the determinant of $${\\mathcal{D}}^{\\dagger{}}\\mathcal{D}$$—in particular, no square root is necessary—enabling a variety of algorithmic developments, which have driven down the cost of simulating the light (up and down) quarks in the isospin-symmetric limit of equal masses. As a result, the relative cost of single quark flavors—such as the strange or charm—computed with RHMC has become more expensive. This problem is even more severe in the context of our measurements of the $$\\mathrm{{\\Delta}}I=1/2$$ $$K{\\rightarrow}{\\pi}{\\pi}$$ matrix elements on lattice ensembles with $G$-parity boundary conditions, since $G$-parity is associated with a doubling of the number of quark flavors described by $$\\mathcal{D}$$ , and thus RHMC is needed for the isospin-symmetric light quarks as well. In this paper we report on our implementation of the exact one flavor algorithm (EOFA) introduced by the TWQCD Collaboration for simulations including single flavors of domain wall quarks. We have developed a new preconditioner for the EOFA Dirac equation, which both reduces the cost of solving the Dirac equation and allows us to reuse the bulk of our existing high-performance code. Coupling these improvements with careful tuning of our integrator, the time per accepted trajectory in the production of our $2+1$ flavor $G$-parity ensembles with physical pion and kaon masses has been decreased by a factor of 4.2.« less

Domain wall fermion QCD with the exact one flavor algorithm

DOE Office of Scientific and Technical Information (OSTI.GOV)

Jung, C.; Kelly, C.; Mawhinney, R. D.

Lattice QCD calculations including the effects of one or more nondegenerate sea quark flavors are conventionally performed using the rational hybrid Monte Carlo (RHMC) algorithm, which computes the square root of the determinant ofmore » $${\\mathcal{D}}^{\\dagger{}}\\mathcal{D}$$, where $$\\mathcal{D}$$ is the Dirac operator. The special case of two degenerate quark flavors with the same mass is described directly by the determinant of $${\\mathcal{D}}^{\\dagger{}}\\mathcal{D}$$—in particular, no square root is necessary—enabling a variety of algorithmic developments, which have driven down the cost of simulating the light (up and down) quarks in the isospin-symmetric limit of equal masses. As a result, the relative cost of single quark flavors—such as the strange or charm—computed with RHMC has become more expensive. This problem is even more severe in the context of our measurements of the $$\\mathrm{{\\Delta}}I=1/2$$ $$K{\\rightarrow}{\\pi}{\\pi}$$ matrix elements on lattice ensembles with $G$-parity boundary conditions, since $G$-parity is associated with a doubling of the number of quark flavors described by $$\\mathcal{D}$$ , and thus RHMC is needed for the isospin-symmetric light quarks as well. In this paper we report on our implementation of the exact one flavor algorithm (EOFA) introduced by the TWQCD Collaboration for simulations including single flavors of domain wall quarks. We have developed a new preconditioner for the EOFA Dirac equation, which both reduces the cost of solving the Dirac equation and allows us to reuse the bulk of our existing high-performance code. Coupling these improvements with careful tuning of our integrator, the time per accepted trajectory in the production of our $2+1$ flavor $G$-parity ensembles with physical pion and kaon masses has been decreased by a factor of 4.2.« less

Domain wall fermion QCD with the exact one flavor algorithm

NASA Astrophysics Data System (ADS)

Jung, C.; Kelly, C.; Mawhinney, R. D.; Murphy, D. J.

2018-03-01

Lattice QCD calculations including the effects of one or more nondegenerate sea quark flavors are conventionally performed using the rational hybrid Monte Carlo (RHMC) algorithm, which computes the square root of the determinant of D†D , where D is the Dirac operator. The special case of two degenerate quark flavors with the same mass is described directly by the determinant of D†D —in particular, no square root is necessary—enabling a variety of algorithmic developments, which have driven down the cost of simulating the light (up and down) quarks in the isospin-symmetric limit of equal masses. As a result, the relative cost of single quark flavors—such as the strange or charm—computed with RHMC has become more expensive. This problem is even more severe in the context of our measurements of the Δ I =1 /2 K →π π matrix elements on lattice ensembles with G -parity boundary conditions, since G -parity is associated with a doubling of the number of quark flavors described by D , and thus RHMC is needed for the isospin-symmetric light quarks as well. In this paper we report on our implementation of the exact one flavor algorithm (EOFA) introduced by the TWQCD Collaboration for simulations including single flavors of domain wall quarks. We have developed a new preconditioner for the EOFA Dirac equation, which both reduces the cost of solving the Dirac equation and allows us to reuse the bulk of our existing high-performance code. Coupling these improvements with careful tuning of our integrator, the time per accepted trajectory in the production of our 2 +1 flavor G -parity ensembles with physical pion and kaon masses has been decreased by a factor of 4.2.

The effect of refrigerated and frozen storage on butter flavor and texture.

PubMed

Krause, A J; Miracle, R E; Sanders, T H; Dean, L L; Drake, M A

2008-02-01

Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.

The Chemistry of Beer Instability

NASA Astrophysics Data System (ADS)

Stewart, Graham G.

2004-07-01

Compared to most other alcoholic beverages, beer is unique because it is unstable when in the final package. This instability can be divided into biological and nonbiological instability. Nonbiological stability of beer involves a wide range of chemical processes and can be considered in a number of categories: physical, flavor, light, foam, and gushing. It is the balance between flavanoid polyphenols (tannoids) and sensitive proteins that specifically combine with polyphenols to form haze that largely dictates physical stability. The flavor stability of beer primarily depends on the oxygen concentration of packaged beer but is influenced by all stages of the brewing process. Foam stability in a glass of beer reflects the quality of the beverage. The backbone of foam is hydrophobic polypeptides. Novel brewing processes such as high-gravity brewing result in a disproportionate loss of these polypeptides and have a negative effect on the foam stability of the resulting beer. Beer is light sensitive, especially in the 350 500 nm range. Beer exposed to this wavelength range in clear or green glass containers quickly develop nauseous skunky-like off-flavors resulting from the formation of 3-methyl-2-butene-1-thiol. Methods of enhancing all of these types of beer stability are discussed.

Supersymmetric tools in Yang-Mills theories at strong coupling: The beginning of a long journey

NASA Astrophysics Data System (ADS)

Shifman, Mikhail

2018-04-01

Development of holomorphy-based methods in super-Yang-Mills theories started in the early 1980s and lead to a number of breakthrough results. I review some results in which I participated. The discovery of Seiberg’s duality and the Seiberg-Witten solution of 𝒩 = 2 Yang-Mills were the milestones in the long journey of which, I assume, much will be said in other talks. I will focus on the discovery (2003) of non-Abelian vortex strings with various degrees of supersymmetry, supported in some four-dimensional Yang-Mills theories and some intriguing implications of this discovery. One of the recent results is the observation of a soliton string in the bulk 𝒩 = 2 theory with the U(2) gauge group and four flavors, which can become critical in a certain limit. This is the case of a “reverse holography,” with a very transparent physical meaning.

Towards gauge coupling unification in left-right symmetric SU (3 )c×SU (3 )L×SU (3 )R×U (1 )X theories

NASA Astrophysics Data System (ADS)

Hati, Chandan; Patra, Sudhanwa; Reig, Mario; Valle, José W. F.; Vaquera-Araujo, C. A.

2017-07-01

We consider the possibility of gauge coupling unification within the simplest realizations of the SU (3 )c×SU (3 )L×SU (3 )R×U (1 )X gauge theory. We present a first exploration of the renormalization group equations governing the "bottom-up" evolution of the gauge couplings in a generic model with free normalization for the generators. Interestingly, we find that for a SU (3 )c×SU (3 )L×SU (3 )R×U (1 )X symmetry breaking scale MX as low as a few TeV one can achieve unification in the presence of leptonic octets. We briefly comment on possible grand unified theory frameworks which can embed the SU (3 )c×SU (3 )L×SU (3 )R×U (1 )X model as well as possible implications, such as lepton flavor violating physics at the LHC.

Determination of the chiral condensate from (2+1)-flavor lattice QCD.

PubMed

Fukaya, H; Aoki, S; Hashimoto, S; Kaneko, T; Noaki, J; Onogi, T; Yamada, N

2010-03-26

We perform a precise calculation of the chiral condensate in QCD using lattice QCD with 2+1 flavors of dynamical overlap quarks. Up and down quark masses cover a range between 3 and 100 MeV on a 16{3}x48 lattice at a lattice spacing approximately 0.11 fm. At the lightest sea quark mass, the finite volume system on the lattice is in the regime. By matching the low-lying eigenvalue spectrum of the Dirac operator with the prediction of chiral perturbation theory at the next-to-leading order, we determine the chiral condensate in (2+1)-flavor QCD with strange quark mass fixed at its physical value as Sigma;{MS[over ]}(2 GeV)=[242(04)(+19/-18) MeV]{3} where the errors are statistical and systematic, respectively.

Lepton Flavor Violation Induced by a Neutral Scalar at Future Lepton Colliders

NASA Astrophysics Data System (ADS)

Dev, P. S. Bhupal; Mohapatra, Rabindra N.; Zhang, Yongchao

2018-06-01

Many new physics scenarios beyond standard model often necessitate the existence of a (light) neutral scalar H , which might couple to the charged leptons in a flavor violating way, while evading all existing constraints. We show that such scalars could be effectively produced at future lepton colliders, either on shell or off shell depending on their mass, and induce lepton flavor violating (LFV) signals, i.e., e+e-→ℓα±ℓβ∓(+H ) with α ≠β . We find that a large parameter space of the scalar mass and the LFV couplings can be probed well beyond the current low-energy constraints in the lepton sector. In particular, a scalar-loop induced explanation of the long-standing muon g -2 anomaly can be directly tested in the on-shell mode.

Physical and Flavor Characteristics, Fatty Acid Profile, Antioxidant Status and Nrf2-Dependent Antioxidant Enzyme Gene Expression Changes in Young Grass Carp (Ctenopharyngodon idella) Fillets Fed Dietary Valine.

PubMed

Luo, Jian-Bo; Feng, Lin; Jiang, Wei-Dan; Liu, Yang; Wu, Pei; Jiang, Jun; Kuang, Sheng-Yao; Tang, Ling; Tang, Wu-Neng; Zhang, Yong-An; Zhou, Xiao-Qiu

2017-01-01

This study was conducted to examine the effects of dietary valine on the physical and flavor characteristics, fatty acid (FA) profile, antioxidant status and Nrf2-dependent antioxidant enzyme gene expression in the muscle of young grass carp (Ctenopharyngodon idella) fed increasing levels of valine (4.3, 8.0, 10.6, 13.1, 16.9 and 19.1 g/kg) for 8 weeks. Compared with the control group, the group fed valine showed improved physical characteristics of fish fillets (increased relative shear force, hydroxyproline, protein and lipid levels and decreased cathepsin B and L activities, as well as cooking loss, were observed). Moreover, valine improved the flavor of young grass carp fillets by increasing the amino acid (AA) concentration in fish muscle (increased aspartic acid, threonine, glutamine, cystine, methionine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine and valine concentrations were observed). Additionally, optimal valine supplementation increased the potential health benefits to humans by decreasing the saturated FA (C15:0 and C16:0) concentration and increasing the unsaturated FA (monounsaturated FAs (MUFAs), such as C16:1, C18:1c+t and C20:1, and polyunsaturated FAs (PUFAs), such as C18:3n-3, C20:2 and C22:6) concentration. In addition, the reduced glutathione (GSH) content and the activities of Cu/Zn superoxide dismutase (SOD1), catalase (CAT) and Selenium-dependent glutathione peroxydase (Se-GPx) increased under valine supplementation (P < 0.05). Furthermore, the SOD1, CAT and Se-GPx mRNA levels increased with dietary valine levels, possibly due to the up-regulation of NF-E2-related factor 2 (Nrf2), target of rapamycin (TOR) and ribosomal protein S6 kinase 1 (S6K1) and the down-regulation of Kelch-like-ECH-associated protein 1 (Keap1) in muscle (P < 0.05). In conclusion, valine improved the physical and flavor characteristics, FA profile, and antioxidant status and regulated the expression of the antioxidant enzyme genes Nrf2, Keap1, TOR and S6K1 in fish fillets.

Physical and Flavor Characteristics, Fatty Acid Profile, Antioxidant Status and Nrf2-Dependent Antioxidant Enzyme Gene Expression Changes in Young Grass Carp (Ctenopharyngodon idella) Fillets Fed Dietary Valine

PubMed Central

Jiang, Wei-Dan; Liu, Yang; Wu, Pei; Jiang, Jun; Kuang, Sheng-Yao; Tang, Ling; Tang, Wu-Neng; Zhang, Yong-An; Zhou, Xiao-Qiu

2017-01-01

This study was conducted to examine the effects of dietary valine on the physical and flavor characteristics, fatty acid (FA) profile, antioxidant status and Nrf2-dependent antioxidant enzyme gene expression in the muscle of young grass carp (Ctenopharyngodon idella) fed increasing levels of valine (4.3, 8.0, 10.6, 13.1, 16.9 and 19.1 g/kg) for 8 weeks. Compared with the control group, the group fed valine showed improved physical characteristics of fish fillets (increased relative shear force, hydroxyproline, protein and lipid levels and decreased cathepsin B and L activities, as well as cooking loss, were observed). Moreover, valine improved the flavor of young grass carp fillets by increasing the amino acid (AA) concentration in fish muscle (increased aspartic acid, threonine, glutamine, cystine, methionine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine and valine concentrations were observed). Additionally, optimal valine supplementation increased the potential health benefits to humans by decreasing the saturated FA (C15:0 and C16:0) concentration and increasing the unsaturated FA (monounsaturated FAs (MUFAs), such as C16:1, C18:1c+t and C20:1, and polyunsaturated FAs (PUFAs), such as C18:3n-3, C20:2 and C22:6) concentration. In addition, the reduced glutathione (GSH) content and the activities of Cu/Zn superoxide dismutase (SOD1), catalase (CAT) and Selenium-dependent glutathione peroxydase (Se-GPx) increased under valine supplementation (P < 0.05). Furthermore, the SOD1, CAT and Se-GPx mRNA levels increased with dietary valine levels, possibly due to the up-regulation of NF-E2-related factor 2 (Nrf2), target of rapamycin (TOR) and ribosomal protein S6 kinase 1 (S6K1) and the down-regulation of Kelch-like-ECH-associated protein 1 (Keap1) in muscle (P < 0.05). In conclusion, valine improved the physical and flavor characteristics, FA profile, and antioxidant status and regulated the expression of the antioxidant enzyme genes Nrf2, Keap1, TOR and S6K1 in fish fillets. PMID:28118364

Physics Labs with Flavor

ERIC Educational Resources Information Center

Agrest, Mikhail M.

2009-01-01

This paper describes my attempts to look deeper into the so-called "shoot for your grade" labs, started in the '90s, when I began applying my teaching experience in Russia to introductory physics labs at the College of Charleston and other higher education institutions in South Carolina. The term "shoot for your grade" became popular among…

Post-oral infusion sites that support glucose-conditioned flavor preferences in rats.

PubMed

Ackroff, Karen; Yiin, Yeh-Min; Sclafani, Anthony

2010-03-03

Rats learn to prefer a flavored solution (CS+) paired with a gastrointestinal glucose infusion over an alternate flavor (CS-) paired with a non-caloric infusion. Prior work implicates a post-gastric site of glucose action, which is the focus of this study. In Exp. 1, male rats (8-10/group) were infused in the duodenum (ID), mid-jejunum (IJ), or distal ileum (II) with 8% glucose or water as they drank saccharin-sweetened CS+ and CS- solutions, respectively, in one-bottle 30-min sessions. Two-bottle tests (no infusions) were followed by a second train-test cycle. By the second test, the ID and IJ groups preferred the CS+ (69%, 67%) to the CS- but the II group did not (48%). Satiation tests showed that ID and IJ infusions of glucose reduced intake of a palatable solution similarly, while II infusions were ineffective. In Exp. 2, rats (10/group) drank CS solutions in one-bottle, 30-min sessions and were given 2-h ID or hepatic portal vein (HP) infusions. The CS+ and CS- were paired with 10 ml infusions of 10% glucose and 0.9% saline, respectively. Following 8 training sessions, the ID group preferred the CS+ (67%) to the CS- but the HP group did not (47%) in a two-bottle test. The similar CS+ preferences displayed by ID and IJ, but not II groups implicate the jejunum as a critical site for glucose-conditioned preferences. A pre-absorptive glucose action is indicated by the CS+ preference displayed by ID but not HP rats in Exp. 2. Our data were obtained with non-nutritive CS solutions. HP glucose infusions are reported to condition preferences for a flavored food that itself has pre- and post-absorptive actions. Thus, there may be multiple sites for glucose conditioning with the upper or mid-intestines being the first site of action. Copyright (c) 2009 Elsevier Inc. All rights reserved.

Probing flavor models with ^{ {76}}Ge-based experiments on neutrinoless double-β decay

NASA Astrophysics Data System (ADS)

Agostini, Matteo; Merle, Alexander; Zuber, Kai

2016-04-01

The physics impact of a staged approach for double-β decay experiments based on ^{ {76}}Ge is studied. The scenario considered relies on realistic time schedules envisioned by the Gerda and the Majorana collaborations, which are jointly working towards the realization of a future larger scale ^{ {76}}Ge experiment. Intermediate stages of the experiments are conceived to perform quasi background-free measurements, and different data sets can be reliably combined to maximize the physics outcome. The sensitivity for such a global analysis is presented, with focus on how neutrino flavor models can be probed already with preliminary phases of the experiments. The synergy between theory and experiment yields strong benefits for both sides: the model predictions can be used to sensibly plan the experimental stages, and results from intermediate stages can be used to constrain whole groups of theoretical scenarios. This strategy clearly generates added value to the experimental efforts, while at the same time it allows to achieve valuable physics results as early as possible.

Ontogeny of taste preferences: basic biology and implications for health12345

PubMed Central

Mennella, Julie A

2014-01-01

Health initiatives address childhood obesity in part by encouraging good nutrition early in life. This review highlights the science that shows that children naturally prefer higher levels of sweet and salty tastes and reject lower levels of bitter tastes than do adults. Thus, their basic biology does not predispose them to favor the recommended low-sugar, low-sodium, vegetable-rich diets and makes them especially vulnerable to our current food environment of foods high in salt and refined sugars. The good news is that sensory experiences, beginning early in life, can shape preferences. Mothers who consume diets rich in healthy foods can get children off to a good start because flavors are transmitted from the maternal diet to amniotic fluid and mother's milk, and breastfed infants are more accepting of these flavors. In contrast, infants fed formula learn to prefer its unique flavor profile and may have more difficulty initially accepting flavors not found in formula, such as those of fruit and vegetables. Regardless of early feeding mode, infants can learn through repeated exposure and dietary variety if caregivers focus on the child's willingness to consume a food and not just the facial expressions made during feeding. In addition, providing complementary foods low in salt and sugars may help protect the developing child from excess intake later in life. Early-life experiences with healthy tastes and flavors may go a long way toward promoting healthy eating, which could have a significant impact in addressing the many chronic illnesses associated with poor food choice. PMID:24452237

Neutrino flavor evolution in neutron star mergers

NASA Astrophysics Data System (ADS)

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

2017-08-01

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

The Charm and Beauty of Strong Interactions

NASA Astrophysics Data System (ADS)

El-Bennich, Bruno

2018-01-01

We briefly review common features and overlapping issues in hadron and flavor physics focussing on continuum QCD approaches to heavy bound states, their mass spectrum and weak decay constants in different strong interaction models.

Search for physics beyond the standard model in events with two leptons, jets, and missing transverse momentum in pp collisions at √s = 8 TeV

DOE PAGES

Khachatryan, Vardan

2015-04-22

Our search is presented for physics beyond the standard model in final states with two opposite-sign same-flavor leptons, jets, and missing transverse momentum. The data sample corresponds to an integrated luminosity of 19.4 fb -1 of proton-proton collisions at √s = 8 TeV collected with the CMS detector at the CERN LHC in 2012. The analysis focuses on searches for a kinematic edge in the invariant mass distribution of the oppositesign same-flavor lepton pair and for final states with an on-shell Z boson. Furthermore, the observations are consistent with expectations from standard model processes and are interpreted in terms ofmore » upper limits on the production of supersymmetric particles.« less

Flavor structure of Λ baryons from lattice QCD: From strange to charm quarks

NASA Astrophysics Data System (ADS)

Gubler, Philipp; Takahashi, Toru T.; Oka, Makoto

2016-12-01

We study Λ baryons of spin-parity 1/2± with either a strange or charm valence quark in full 2 +1 flavor lattice QCD. Multiple S U (3 ) singlet and octet operators are employed to generate the desired single baryon states on the lattice. Via the variational method, the couplings of these states to the different operators provide information about the flavor structure of the Λ baryons. We make use of the gauge configurations of the PACS-CS Collaboration and chirally extrapolate the results for the masses and S U (3 ) flavor components to the physical point. We furthermore gradually change the hopping parameter of the heaviest quark from strange to charm to study how the properties of the Λ baryons evolve as a function of the heavy quark mass. It is found that the baryon energy levels increase almost linearly with the quark mass. Meanwhile, the flavor structure of most of the states remains stable, with the exception of the lowest 1/2- state, which changes from a flavor singlet Λ to a Λc state with singlet and octet components of comparable size. Finally, we discuss whether our findings can be interpreted with the help of a simple quark model and find that the negative-parity Λc states can be naturally explained as diquark excitations of the light u and d quarks. On the other hand, the quark-model picture does not appear to be adequate for the negative-parity Λ states, suggesting the importance of other degrees of freedom to describe them.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Piilonen, Leo; Takeuchi, Tatsu; Minic, Djordje

This is the final report of DOE Grant DE-FG05-92ER40709 awarded to the Virginia Tech high energy physics group. It covers the period February 1, 2010 through April 30, 2013. The high energy physics program at Virginia Tech supported by this grant is organized into three tasks: A for theory (Profs. Tatsu Takeuchi and Djordje Minic), B for heavy flavor physics with the Belle and Belle II experiments (Prof. Leo Piilonen), and N for neutrino physics (Profs. Jonathan Link and Piilonen).

Rare b-hadron decays as probe of new physics

NASA Astrophysics Data System (ADS)

Lanfranchi, Gaia

2018-05-01

The unexpected absence of unambiguous signals of New Physics (NP) at the TeV scale at the Large Hadron Collider (LHC) puts today flavor physics at the forefront. In particular, rare decays of b-hadrons represent a unique probe to challenge the Standard Model (SM) paradigm and test models of NP at a scale much higher than that accessible by direct searches. This article reviews the status of the field.

Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening.

PubMed

Asikin, Yonathan; Kusumiyati; Taira, Eizo; Wada, Koji

2018-04-01

Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current study focused on alterations in the size, color, sugar composition, and volatile flavor properties of petai seeds in the four ripening stages (unripe, mid ripe, ripe, and over-ripe). The ripening process was mainly indicated by the increase in size and weight as seed color turned paler and less greenish. The total sugar content gradually increased during ripening, and then elevated from 1.60 g/100 g (ripe seed) to the level of 2.82 g/100 g in the over-ripe seed. Ripening also altered the volatile flavor composition of petai seed, wherein the predominant aldehydes (hexanal and acetaldehyde) were decreased, and the sulfuric compounds (hydrogen sulfide, methanethiol, and 1,2,4-trithiolane) tended to increase. Additionally, gas chromatography-olfactometry (GC-O) analysis revealed alterations in the perceived odor strength and sensation of each volatile compound and demonstrated volatile flavor profiles, viz. detection percentages of volatile group odor strengths and descriptive odors, of petai seed. These results provide valuable information for monitoring alterations in the physical appearance, sugar composition, and aroma that represent the flavor quality in seasonal petai seed. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effectiveness of silica based sol-gel microencapsulation method for odorants and flavors leading to sustainable environment

PubMed Central

Ashraf, Muhammad Aqeel; Khan, Aysha Masood; Ahmad, Mushtaq; Sarfraz, Maliha

2015-01-01

Microencapsulation has become a hot topic in chemical research. Technology mainly used for control release and protection purposes. The sol-gel micro encapsulation approach for fragrance and aroma in porous silica-based materials leads to sustainable odorant and flavored materials with novel and unique beneficial properties. Sol-gel encapsulation of silica based micro particles considered economically cheap as capital investment in manufacturing is very low and environmentally friendly. Amorphous sol-gel SiO2 is non-toxic and safe, whereas the sol-gel entrapment of delicate chemicals in its inner pores results in pronounced chemical and physical stabilization of the entrapped active agents, thereby broadening the practical utilization of chemically unstable essential oils (EOs). Reviewing progress in the fabrication of diverse odorant and flavored sol-gels, shows us how different synthetic strategies are appropriate for practical application with important health and environmental benefits. PMID:26322304

Effectiveness of silica based sol-gel microencapsulation method for odorants and flavors leading to sustainable environment.

PubMed

Ashraf, Muhammad Aqeel; Khan, Aysha Masood; Ahmad, Mushtaq; Sarfraz, Maliha

2015-01-01

Microencapsulation has become a hot topic in chemical research. Technology mainly used for control release and protection purposes. The sol-gel micro encapsulation approach for fragrance and aroma in porous silica-based materials leads to sustainable odorant and flavored materials with novel and unique beneficial properties. Sol-gel encapsulation of silica based micro particles considered economically cheap as capital investment in manufacturing is very low and environmentally friendly. Amorphous sol-gel SiO2 is non-toxic and safe, whereas the sol-gel entrapment of delicate chemicals in its inner pores results in pronounced chemical and physical stabilization of the entrapped active agents, thereby broadening the practical utilization of chemically unstable essential oils (EOs). Reviewing progress in the fabrication of diverse odorant and flavored sol-gels, shows us how different synthetic strategies are appropriate for practical application with important health and environmental benefits.

Blocking of conditioned taste avoidance induced by wheel running.

PubMed

Pierce, W David; Heth, C Donald

2010-01-01

In Experiment 1, compared to non-reinforced presentation of a food stimulus (A-->no US), the association of a food stimulus with wheel running (A-->US) blocked subsequent avoidance of a distinctive flavor (X), when both the food and flavor were followed by wheel running (AX-->US). Experiment 2 replicated and extended the blocking effect, demonstrating that the amount of avoidance of X after AX-->wheel training depended on the correlation between A-alone trials and wheel running-the predictiveness of the A stimulus. The present study is the first to demonstrate associative blocking of conditioned taste avoidance (CTA) induced by wheel running and strongly implicates associative learning as the basis for this kind of avoidance. 2009 Elsevier B.V. All rights reserved.

Exotic Leptons. Higgs, Flavor and Collider Phenomenology

DOE PAGES

Altmannshofer, Wolfgang; Bauer, Martin; Carena, Marcela

2014-01-15

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

Astrophysical and cosmological constraints to neutrino properties

NASA Technical Reports Server (NTRS)

Kolb, Edward W.; Schramm, David N.; Turner, Michael S.

1989-01-01

The astrophysical and cosmological constraints on neutrino properties (masses, lifetimes, numbers of flavors, etc.) are reviewed. The freeze out of neutrinos in the early Universe are discussed and then the cosmological limits on masses for stable neutrinos are derived. The freeze out argument coupled with observational limits is then used to constrain decaying neutrinos as well. The limits to neutrino properties which follow from SN1987A are then reviewed. The constraint from the big bang nucleosynthesis on the number of neutrino flavors is also considered. Astrophysical constraints on neutrino-mixing as well as future observations of relevance to neutrino physics are briefly discussed.

LCFIPlus: A framework for jet analysis in linear collider studies

NASA Astrophysics Data System (ADS)

Suehara, Taikan; Tanabe, Tomohiko

2016-02-01

We report on the progress in flavor identification tools developed for a future e+e- linear collider such as the International Linear Collider (ILC) and Compact Linear Collider (CLIC). Building on the work carried out by the LCFIVertex collaboration, we employ new strategies in vertex finding and jet finding, and introduce new discriminating variables for jet flavor identification. We present the performance of the new algorithms in the conditions simulated using a detector concept designed for the ILC. The algorithms have been successfully used in ILC physics simulation studies, such as those presented in the ILC Technical Design Report.

Low energy probes of PeV scale sfermions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Altmannshofer, Wolfgang; Harnik, Roni; Zupan, Jure

2013-11-27

We derive bounds on squark and slepton masses in mini-split supersymmetry scenario using low energy experiments. In this setup gauginos are at the TeV scale, while sfermions are heavier by a loop factor. We cover the most sensitive low energy probes including electric dipole moments (EDMs), meson oscillations and charged lepton flavor violation (LFV) transitions. A leading log resummation of the large logs of gluino to sfermion mass ratio is performed. A sensitivity to PeV squark masses is obtained at present from kaon mixing measurements. A number of observables, including neutron EDMs, mu->e transitions and charmed meson mixing, will startmore » probing sfermion masses in the 100 TeV-1000 TeV range with the projected improvements in the experimental sensitivities. We also discuss the implications of our results for a variety of models that address the flavor hierarchy of quarks and leptons. We find that EDM searches will be a robust probe of models in which fermion masses are generated radiatively, while LFV searches remain sensitive to simple-texture based flavor models.« less

Lepton flavor violating Z' explanation of the muon anomalous magnetic moment

DOE PAGES

Altmannshofer, Wolfgang; Chen, Chien-Yi; Dev, P. S. Bhupal; ...

2016-09-28

Here, we discuss a minimal solution to the long-standing (g-2) μ anomaly in a simple extension of the Standard Model with an extra Z' vector boson that has only flavor off-diagonal couplings to the second and third generation of leptons, i.e. μ, τ, ν μ, ν τ, and their antiparticles. A simplified model realization, as well as various collider and low-energy constraints on this model, are discussed. We find that the (g-2) μ -favored region for a Z' lighter than the tau lepton is totally excluded, while a heavier Z' solution is still allowed. Some testable implications of this scenariomore » in future experiments, such as lepton-flavor universality-violating tau decays at Belle 2, and a new four-lepton signature involving same-sign di-muons and di-taus at HL-LHC and FCC-ee, are pointed out. A characteristic resonant absorption feature in the high-energy neutrino spectrum might also be observed by neutrino telescopes like IceCube and KM3NeT.« less

Lepton flavor violating Z' explanation of the muon anomalous magnetic moment

DOE Office of Scientific and Technical Information (OSTI.GOV)

Altmannshofer, Wolfgang; Chen, Chien-Yi; Dev, P. S. Bhupal

Here, we discuss a minimal solution to the long-standing (g-2) μ anomaly in a simple extension of the Standard Model with an extra Z' vector boson that has only flavor off-diagonal couplings to the second and third generation of leptons, i.e. μ, τ, ν μ, ν τ, and their antiparticles. A simplified model realization, as well as various collider and low-energy constraints on this model, are discussed. We find that the (g-2) μ -favored region for a Z' lighter than the tau lepton is totally excluded, while a heavier Z' solution is still allowed. Some testable implications of this scenariomore » in future experiments, such as lepton-flavor universality-violating tau decays at Belle 2, and a new four-lepton signature involving same-sign di-muons and di-taus at HL-LHC and FCC-ee, are pointed out. A characteristic resonant absorption feature in the high-energy neutrino spectrum might also be observed by neutrino telescopes like IceCube and KM3NeT.« less

Orexin-1 receptor antagonist in central nucleus of the amygdala attenuates the acquisition of flavor-taste preference in rats.

PubMed

Risco, Severiano; Mediavilla, Cristina

2014-11-01

Previous studies demonstrated that the intracerebroventricular administration of SB-334867-A, a selective antagonist of orexin OX1R receptors, blocks the acquisition of saccharin-induced conditioned flavor preference (CFP) but not LiCl-induced taste aversion learning (TAL). Orexinergic fibers from the lateral hypothalamus end in the central nucleus of the amygdala (CeA), which expresses orexin OX1R receptors. Taste and sensory inputs also are present in CeA, which may contribute to the development of taste learning. This study analyzed the effect of two doses (1.5 and 6μg/0.5μl) of SB-334867-A administered into the CeA on flavor-taste preference induced by saccharin and on TAL induced by a single administration of LiCl (0.15M, 20ml/kg, i.p.). Outcomes indicate that inactivation of orexinergic receptors in the CeA attenuates flavor-taste preference in a two-bottle test (saccharin vs. water). Intra-amygdalar SB-334867-A does not affect gustatory processing or the preference for the sweet taste of saccharin given that SB-334867-A- and DMSO-treated groups (control animals) increased the intake of the saccharin-associated flavor across training acquisition sessions. Furthermore, SB-334867-A in the CeA does not block TAL acquisition ruling out the possibility that functional inactivation of OX1R receptors interferes with taste processing. Orexin receptors in the CeA appear to intervene in the association of a flavor with orosensory stimuli, e.g., a sweet and pleasant taste, but could be unnecessary when the association is established with visceral stimuli, e.g., lithium chloride. These data suggest that orexinergic projections to the CeA may contribute to the reinforcing signals facilitating the acquisition of taste learning and the change in hedonic evaluation of the taste, which would have important implications for the OX1R-targeted pharmacological treatment of eating disorders. Copyright © 2014 Elsevier Inc. All rights reserved.

Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.

PubMed

Baldwin, Elizabeth; Plotto, Anne; Manthey, John; McCollum, Greg; Bai, Jinhe; Irey, Mike; Cameron, Randall; Luzio, Gary

2010-01-27

More than 90% of oranges in Florida are processed, and since Huanglongbing (HLB) disease has been rumored to affect fruit flavor, chemical and physical analyses were conducted on fruit and juice from healthy (Las -) and diseased (Las +) trees on three juice processing varieties over two seasons, and in some cases several harvests. Fruit, both asymptomatic and symptomatic for the disease, were used, and fresh squeezed and processed/pasteurized juices were evaluated. Fruit and juice characteristics measured included color, size, solids, acids, sugars, aroma volatiles, ascorbic acid, secondary metabolites, pectin, pectin-demethylating enzymes, and juice cloud. Results showed that asymptomatic fruit from symptomatic trees were similar to healthy fruit for many of the quality factors measured, but that juice from asymptomatic and especially symptomatic fruits were often higher in the bitter compounds limonin and nomilin. However, values were generally below reported taste threshold levels, and only symptomatic fruit seemed likely to cause flavor problems. There was variation due to harvest date, which was often greater than that due to disease. It is likely that the detrimental flavor attributes of symptomatic fruit (which often drop off the tree) will be largely diluted in commercial juice blends that include juice from fruit of several varieties, locations, and seasons.

The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70.

PubMed

Park, Curtis W; Stout, Mark A; Drake, MaryAnne

2016-12-01

Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC). Off-flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray-drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of inlet temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70). Condensed skim milk (50% solids) and condensed liquid MPC70 (32% solids) were produced using pilot-scale dairy processing equipment. The condensed products were then spray dried at either 160, 210, or 260°C inlet temperature and 30, 40, or 50% total solids for NFDM and 12, 22, or 32% for MPC70 in a randomized order. The entire experiment was replicated 3 times. Flavor of the NFDM and MPC70 was evaluated by sensory and instrumental volatile compound analyses. Surface free fat, particle size, and furosine were also analyzed. Both main effects (30, 40, and 50% solids and 160, 210, and 260°C inlet temperature) and interactions between solids concentration and inlet temperature were investigated. Interactions were not significant. In general, results were consistent for NFDM and MPC70. Increasing inlet temperature and feed solids concentration increased sweet aromatic flavor and decreased cardboard flavor and associated lipid oxidation products. Increases in furosine with increased inlet temperature and solids concentration indicated increased Maillard reactions during drying. Particle size increased and surface free fat decreased with increasing inlet temperature and solids concentration. These results demonstrate that increasing inlet temperatures and solids concentration during spray drying decrease off-flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low temperature and low solids. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

New physics with the lepton flavor violating decay τ →3 μ

NASA Astrophysics Data System (ADS)

Calcuttawala, Zaineb; Kundu, Anirban; Nandi, Soumitra; Patra, Sunando Kumar

2018-05-01

Lepton flavor violating (LFV) processes are a smoking gun signal of new physics (NP). If the semileptonic B decay anomalies are indeed due to some NP, such operators can potentially lead to LFV decays involving the second and the third generation leptons, like τ →3 μ . In this paper, we explore how far the nature of NP can be unraveled at the next generation B -factories like Belle-II, provided the decay τ →3 μ has been observed. We use four observables with which the differentiation among NP operators may be achieved to a high confidence level. Possible presence of multiple NP operators are also analyzed with the optimal observable technique. While the analysis can be improved even further if the final state muon polarizations are measured, we present this work as a motivational tool for the experimentalists, as well as a template for the analysis of similar processes.

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

PubMed

Li, Bangde; Hayes, John E; Ziegler, Gregory R

2014-09-01

Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking ( liking ) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee) , milk flavor (milk) , sweetness (sweetness) and thickness (thickness) . Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p's <0.02) while coffee extract (β = -0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking ; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p's <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data.

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage

PubMed Central

Li, Bangde; Hayes, John E.; Ziegler, Gregory R.

2014-01-01

Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking (liking) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee), milk flavor (milk), sweetness (sweetness) and thickness (thickness). Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p’s <0.02) while coffee extract (β = −0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p’s <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data. PMID:25024507

The Effects of Rotary Motion on Taste and Odor Ratings: Implications for Space Travel

DTIC Science & Technology

1987-12-01

and Romanenko depleted their three month supply of condiments (e.g., horseradish, mustard) in five weeks and had to be resupplied.6 In addition to the...Givaudan Corp., 321 44th St., New York, N.Y., ESROLKO Div. 3 BEEF Imitation Beef Flavor 4452, McCormick & Co., Cockeysville,-Hd-., Industrial Div. 4

An InDel in the promoter of Al-activated malate transporter 9 selected during tomato domestication determines fruit malate content and aluminum tolerance

USDA-ARS?s Scientific Manuscript database

Deciphering the mechanism of malate accumulation in plants would contribute to a greater understanding of plant chemistry, which has implications for improving flavor quality in crop species and enhancing human health benefits. However, the regulation of malate metabolism is poorly understood in cro...

Search for new physics in final states with two opposite-sign, same-flavor leptons, jets, and missing transverse momentum in pp collisions at √{s}=13 TeV

NASA Astrophysics Data System (ADS)

Khachatryan, V.; Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Asilar, E.; Bergauer, T.; Brandstetter, J.; Brondolin, E.; Dragicevic, M.; Erö, J.; Flechl, M.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Hartl, C.; Hörmann, N.; Hrubec, J.; Jeitler, M.; König, A.; Krätschmer, I.; Liko, D.; Matsushita, T.; Mikulec, I.; Rabady, D.; Rad, N.; Rahbaran, B.; Rohringer, H.; Schieck, J.; Strauss, J.; Treberer-Treberspurg, W.; Waltenberger, W.; Wulz, C.-E.; Mossolov, V.; Shumeiko, N.; Suarez Gonzalez, J.; Alderweireldt, S.; De Wolf, E. A.; Janssen, X.; Lauwers, J.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Van Spilbeeck, A.; Abu Zeid, S.; Blekman, F.; D'Hondt, J.; Daci, N.; De Bruyn, I.; Deroover, K.; Heracleous, N.; Lowette, S.; Moortgat, S.; Moreels, L.; Olbrechts, A.; Python, Q.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Parijs, I.; Brun, H.; Caillol, C.; Clerbaux, B.; De Lentdecker, G.; Delannoy, H.; Fasanella, G.; Favart, L.; Goldouzian, R.; Grebenyuk, A.; Karapostoli, G.; Lenzi, T.; Léonard, A.; Luetic, J.; Maerschalk, T.; Marinov, A.; Randle-conde, A.; Seva, T.; Vander Velde, C.; Vanlaer, P.; Yonamine, R.; Zenoni, F.; Zhang, F.; Cimmino, A.; Cornelis, T.; Dobur, D.; Fagot, A.; Garcia, G.; Gul, M.; Poyraz, D.; Salva, S.; Schöfbeck, R.; Tytgat, M.; Van Driessche, W.; Yazgan, E.; Zaganidis, N.; Bakhshiansohi, H.; Beluffi, C.; Bondu, O.; Brochet, S.; Bruno, G.; Caudron, A.; Ceard, L.; De Visscher, S.; Delaere, C.; Delcourt, M.; Forthomme, L.; Francois, B.; Giammanco, A.; Jafari, A.; Jez, P.; Komm, M.; Lemaitre, V.; Magitteri, A.; Mertens, A.; Musich, M.; Nuttens, C.; Piotrzkowski, K.; Quertenmont, L.; Selvaggi, M.; Vidal Marono, M.; Wertz, S.; Beliy, N.; Aldá Júnior, W. L.; Alves, F. L.; Alves, G. A.; Brito, L.; Hensel, C.; Moraes, A.; Pol, M. E.; Rebello Teles, P.; Belchior Batista Das Chagas, E.; Carvalho, W.; Chinellato, J.; Custódio, A.; Da Costa, E. M.; Da Silveira, G. G.; De Jesus Damiao, D.; De Oliveira Martins, C.; Fonseca De Souza, S.; Huertas Guativa, L. M.; Malbouisson, H.; Matos Figueiredo, D.; Mora Herrera, C.; Mundim, L.; Nogima, H.; Prado Da Silva, W. L.; Santoro, A.; Sznajder, A.; Tonelli Manganote, E. J.; Vilela Pereira, A.; Ahuja, S.; Bernardes, C. A.; Dogra, S.; Fernandez Perez Tomei, T. R.; Gregores, E. M.; Mercadante, P. G.; Moon, C. S.; Novaes, S. F.; Padula, Sandra S.; Romero Abad, D.; Ruiz Vargas, J. C.; Aleksandrov, A.; Hadjiiska, R.; Iaydjiev, P.; Rodozov, M.; Stoykova, S.; Sultanov, G.; Vutova, M.; Dimitrov, A.; Glushkov, I.; Litov, L.; Pavlov, B.; Petkov, P.; Fang, W.; Ahmad, M.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Chen, Y.; Cheng, T.; Jiang, C. H.; Leggat, D.; Liu, Z.; Romeo, F.; Shaheen, S. M.; Spiezia, A.; Tao, J.; Wang, C.; Wang, Z.; Zhang, H.; Zhao, J.; Ban, Y.; Li, Q.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Xu, Z.; Avila, C.; Cabrera, A.; Chaparro Sierra, L. F.; Florez, C.; Gomez, J. P.; González Hernández, C. F.; Ruiz Alvarez, J. D.; Sanabria, J. C.; Godinovic, N.; Lelas, D.; Puljak, I.; Ribeiro Cipriano, P. M.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Ferencek, D.; Kadija, K.; Micanovic, S.; Sudic, L.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Rykaczewski, H.; Finger, M.; Finger, M.; Carrera Jarrin, E.; Assran, Y.; Elkafrawy, T.; Ellithi Kamel, A.; Mahrous, A.; Calpas, B.; Kadastik, M.; Murumaa, M.; Perrini, L.; Raidal, M.; Tiko, A.; Veelken, C.; Eerola, P.; Pekkanen, J.; Voutilainen, M.; Härkönen, J.; Karimäki, V.; Kinnunen, R.; Lampén, T.; Lassila-Perini, K.; Lehti, S.; Lindén, T.; Luukka, P.; Peltola, T.; Tuominiemi, J.; Tuovinen, E.; Wendland, L.; Talvitie, J.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Fabbro, B.; Faure, J. L.; Favaro, C.; Ferri, F.; Ganjour, S.; Ghosh, S.; Givernaud, A.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Kucher, I.; Locci, E.; Machet, M.; Malcles, J.; Rander, J.; Rosowsky, A.; Titov, M.; Zghiche, A.; Abdulsalam, A.; Antropov, I.; Baffioni, S.; Beaudette, F.; Busson, P.; Cadamuro, L.; Chapon, E.; Charlot, C.; Davignon, O.; Granier de Cassagnac, R.; Jo, M.; Lisniak, S.; Miné, P.; Naranjo, I. N.; Nguyen, M.; Ochando, C.; Ortona, G.; Paganini, P.; Pigard, P.; Regnard, S.; Salerno, R.; Sirois, Y.; Strebler, T.; Yilmaz, Y.; Zabi, A.; Agram, J.-L.; Andrea, J.; Aubin, A.; Bloch, D.; Brom, J.-M.; Buttignol, M.; Chabert, E. C.; Chanon, N.; Collard, C.; Conte, E.; Coubez, X.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Le Bihan, A.-C.; Merlin, J. A.; Skovpen, K.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Bernet, C.; Boudoul, G.; Bouvier, E.; Carrillo Montoya, C. A.; Chierici, R.; Contardo, D.; Courbon, B.; Depasse, P.; El Mamouni, H.; Fan, J.; Fay, J.; Gascon, S.; Gouzevitch, M.; Grenier, G.; Ille, B.; Lagarde, F.; Laktineh, I. B.; Lethuillier, M.; Mirabito, L.; Pequegnot, A. L.; Perries, S.; Popov, A.; Sabes, D.; Sordini, V.; Vander Donckt, M.; Verdier, P.; Viret, S.; Toriashvili, T.; Tsamalaidze, Z.; Autermann, C.; Beranek, S.; Feld, L.; Heister, A.; Kiesel, M. K.; Klein, K.; Lipinski, M.; Ostapchuk, A.; Preuten, M.; Raupach, F.; Schael, S.; Schomakers, C.; Schulte, J. 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T.; Ligabue, F.; Lomtadze, T.; Martini, L.; Messineo, A.; Palla, F.; Rizzi, A.; SavoyNavarro, A.; Spagnolo, P.; Tenchini, R.; Tonelli, G.; Venturi, A.; Verdini, P. G.; Barone, L.; Cavallari, F.; Cipriani, M.; D'imperio, G.; Del Re, D.; Diemoz, M.; Gelli, S.; Jorda, C.; Longo, E.; Margaroli, F.; Meridiani, P.; Organtini, G.; Paramatti, R.; Preiato, F.; Rahatlou, S.; Rovelli, C.; Santanastasio, F.; Amapane, N.; Arcidiacono, R.; Argiro, S.; Arneodo, M.; Bartosik, N.; Bellan, R.; Biino, C.; Cartiglia, N.; Cenna, F.; Costa, M.; Covarelli, R.; Degano, A.; Demaria, N.; Finco, L.; Kiani, B.; Mariotti, C.; Maselli, S.; Migliore, E.; Monaco, V.; Monteil, E.; Obertino, M. M.; Pacher, L.; Pastrone, N.; Pelliccioni, M.; Pinna Angioni, G. L.; Ravera, F.; Romero, A.; Ruspa, M.; Sacchi, R.; Shchelina, K.; Sola, V.; Solano, A.; Staiano, A.; Traczyk, P.; Belforte, S.; Casarsa, M.; Cossutti, F.; Della Ricca, G.; La Licata, C.; Schizzi, A.; Zanetti, A.; Kim, D. H.; Kim, G. N.; Kim, M. S.; Lee, S.; Lee, S. W.; Oh, Y. D.; Sekmen, S.; Son, D. C.; Yang, Y. C.; Lee, A.; Brochero Cifuentes, J. A.; Kim, T. J.; Cho, S.; Choi, S.; Go, Y.; Gyun, D.; Ha, S.; Hong, B.; Jo, Y.; Kim, Y.; Lee, B.; Lee, K.; Lee, K. S.; Lee, S.; Lim, J.; Park, S. K.; Roh, Y.; Almond, J.; Kim, J.; Oh, S. B.; Seo, S. h.; Yang, U. K.; Yoo, H. D.; Yu, G. B.; Choi, M.; Kim, H.; Kim, H.; Kim, J. H.; Lee, J. S. H.; Park, I. C.; Ryu, G.; Ryu, M. S.; Choi, Y.; Goh, J.; Hwang, C.; Lee, J.; Yu, I.; Dudenas, V.; Juodagalvis, A.; Vaitkus, J.; Ahmed, I.; Ibrahim, Z. A.; Komaragiri, J. R.; Ali, M. A. B. Md; Mohamad Idris, F.; Wan Abdullah, W. A. T.; Yusli, M. N.; Zolkapli, Z.; Castilla-Valdez, H.; De La Cruz-Burelo, E.; Heredia-De La Cruz, I.; Hernandez-Almada, A.; Lopez-Fernandez, R.; Mejia Guisao, J.; Sanchez-Hernandez, A.; Carrillo Moreno, S.; Oropeza Barrera, C.; Vazquez Valencia, F.; Carpinteyro, S.; Pedraza, I.; Salazar Ibarguen, H. A.; Uribe Estrada, C.; Morelos Pineda, A.; Krofcheck, D.; Butler, P. 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V.; Terkulov, A.; Baskakov, A.; Belyaev, A.; Boos, E.; Dubinin, M.; Dudko, L.; Ershov, A.; Gribushin, A.; Klyukhin, V.; Kodolova, O.; Lokhtin, I.; Miagkov, I.; Obraztsov, S.; Petrushanko, S.; Savrin, V.; Snigirev, A.; Azhgirey, I.; Bayshev, I.; Bitioukov, S.; Elumakhov, D.; Kachanov, V.; Kalinin, A.; Konstantinov, D.; Krychkine, V.; Petrov, V.; Ryutin, R.; Sobol, A.; Troshin, S.; Tyurin, N.; Uzunian, A.; Volkov, A.; Adzic, P.; Cirkovic, P.; Devetak, D.; Milosevic, J.; Rekovic, V.; Alcaraz Maestre, J.; Calvo, E.; Cerrada, M.; Chamizo Llatas, M.; Colino, N.; De La Cruz, B.; Delgado Peris, A.; Escalante Del Valle, A.; Fernandez Bedoya, C.; Fernández Ramos, J. P.; Flix, J.; Fouz, M. C.; Garcia-Abia, P.; Gonzalez Lopez, O.; Goy Lopez, S.; Hernandez, J. M.; Josa, M. I.; Navarro De Martino, E.; Pérez-Calero Yzquierdo, A.; Puerta Pelayo, J.; Quintario Olmeda, A.; Redondo, I.; Romero, L.; Soares, M. S.; de Trocóniz, J. 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H.; Barney, D.; Bloch, P.; Bocci, A.; Bonato, A.; Botta, C.; Camporesi, T.; Castello, R.; Cepeda, M.; Cerminara, G.; D'Alfonso, M.; d'Enterria, D.; Dabrowski, A.; Daponte, V.; David, A.; De Gruttola, M.; De Guio, F.; De Roeck, A.; Di Marco, E.; Dobson, M.; Dordevic, M.; Dorney, B.; du Pree, T.; Duggan, D.; Dünser, M.; Dupont, N.; Elliott-Peisert, A.; Fartoukh, S.; Franzoni, G.; Fulcher, J.; Funk, W.; Gigi, D.; Gill, K.; Girone, M.; Glege, F.; Gulhan, D.; Gundacker, S.; Guthoff, M.; Hammer, J.; Harris, P.; Hegeman, J.; Innocente, V.; Janot, P.; Kirschenmann, H.; Knünz, V.; Kornmayer, A.; Kortelainen, M. J.; Kousouris, K.; Krammer, M.; Lecoq, P.; Lourenço, C.; Lucchini, M. T.; Malgeri, L.; Mannelli, M.; Martelli, A.; Meijers, F.; Mersi, S.; Meschi, E.; Moortgat, F.; Morovic, S.; Mulders, M.; Neugebauer, H.; Orfanelli, S.; Orsini, L.; Pape, L.; Perez, E.; Peruzzi, M.; Petrilli, A.; Petrucciani, G.; Pfeiffer, A.; Pierini, M.; Racz, A.; Reis, T.; Rolandi, G.; Rovere, M.; Ruan, M.; Sakulin, H.; Sauvan, J. B.; Schäfer, C.; Schwick, C.; Seidel, M.; Sharma, A.; Silva, P.; Simon, M.; Sphicas, P.; Steggemann, J.; Stoye, M.; Takahashi, Y.; Tosi, M.; Treille, D.; Triossi, A.; Tsirou, A.; Veckalns, V.; Veres, G. I.; Wardle, N.; Zagozdzinska, A.; Zeuner, W. D.; Bertl, W.; Deiters, K.; Erdmann, W.; Horisberger, R.; Ingram, Q.; Kaestli, H. C.; Kotlinski, D.; Langenegger, U.; Rohe, T.; Bachmair, F.; Bäni, L.; Bianchini, L.; Casal, B.; Dissertori, G.; Dittmar, M.; Donegà, M.; Eller, P.; Grab, C.; Heidegger, C.; Hits, D.; Hoss, J.; Kasieczka, G.; Lecomte, P.; Lustermann, W.; Mangano, B.; Marionneau, M.; Martinez Ruiz del Arbol, P.; Masciovecchio, M.; Meinhard, M. T.; Meister, D.; Micheli, F.; Musella, P.; Nessi-Tedaldi, F.; Pandolfi, F.; Pata, J.; Pauss, F.; Perrin, G.; Perrozzi, L.; Quittnat, M.; Rossini, M.; Schönenberger, M.; Starodumov, A.; Takahashi, M.; Tavolaro, V. R.; Theofilatos, K.; Wallny, R.; Aarrestad, T. K.; Amsler, C.; Caminada, L.; Canelli, M. F.; Chiochia, V.; De Cosa, A.; Galloni, C.; Hinzmann, A.; Hreus, T.; Kilminster, B.; Lange, C.; Ngadiuba, J.; Pinna, D.; Rauco, G.; Robmann, P.; Salerno, D.; Yang, Y.; Candelise, V.; Doan, T. H.; Jain, Sh.; Khurana, R.; Konyushikhin, M.; Kuo, C. M.; Lin, W.; Lu, Y. J.; Pozdnyakov, A.; Yu, S. S.; Kumar, Arun; Chang, P.; Chang, Y. H.; Chang, Y. W.; Chao, Y.; Chen, K. F.; Chen, P. H.; Dietz, C.; Fiori, F.; Hou, W.-S.; Hsiung, Y.; Liu, Y. F.; Lu, R.-S.; Miñano Moya, M.; Paganis, E.; Psallidas, A.; Tsai, J. f.; Tzeng, Y. M.; Asavapibhop, B.; Singh, G.; Srimanobhas, N.; Suwonjandee, N.; Adiguzel, A.; Cerci, S.; Damarseckin, S.; Demiroglu, Z. S.; Dozen, C.; Dumanoglu, I.; Girgis, S.; Gokbulut, G.; Guler, Y.; Gurpinar, E.; Hos, I.; Kangal, E. E.; Kara, O.; Kayis Topaksu, A.; Kiminsu, U.; Oglakci, M.; Onengut, G.; Ozdemir, K.; Sunar Cerci, D.; Tali, B.; Turkcapar, S.; Zorbakir, I. S.; Zorbilmez, C.; Bilin, B.; Bilmis, S.; Isildak, B.; Karapinar, G.; Yalvac, M.; Zeyrek, M.; Gülmez, E.; Kaya, M.; Kaya, O.; Yetkin, E. A.; Yetkin, T.; Cakir, A.; Cankocak, K.; Sen, S.; Grynyov, B.; Levchuk, L.; Sorokin, P.; Aggleton, R.; Ball, F.; Beck, L.; Brooke, J. J.; Burns, D.; Clement, E.; Cussans, D.; Flacher, H.; Goldstein, J.; Grimes, M.; Heath, G. P.; Heath, H. F.; Jacob, J.; Kreczko, L.; Lucas, C.; Newbold, D. M.; Paramesvaran, S.; Poll, A.; Sakuma, T.; Seif El Nasr-storey, S.; Smith, D.; Smith, V. J.; Bell, K. W.; Belyaev, A.; Brew, C.; Brown, R. M.; Calligaris, L.; Cieri, D.; Cockerill, D. J. A.; Coughlan, J. A.; Harder, K.; Harper, S.; Olaiya, E.; Petyt, D.; Shepherd-Themistocleous, C. H.; Thea, A.; Tomalin, I. R.; Williams, T.; Baber, M.; Bainbridge, R.; Buchmuller, O.; Bundock, A.; Burton, D.; Casasso, S.; Citron, M.; Colling, D.; Corpe, L.; Dauncey, P.; Davies, G.; De Wit, A.; Della Negra, M.; Dunne, P.; Elwood, A.; Futyan, D.; Haddad, Y.; Hall, G.; Iles, G.; Lane, R.; Laner, C.; Lucas, R.; Lyons, L.; Magnan, A.-M.; Malik, S.; Mastrolorenzo, L.; Nash, J.; Nikitenko, A.; Pela, J.; Penning, B.; Pesaresi, M.; Raymond, D. M.; Richards, A.; Rose, A.; Seez, C.; Tapper, A.; Uchida, K.; Vazquez Acosta, M.; Virdee, T.; Zenz, S. C.; Cole, J. E.; Hobson, P. R.; Khan, A.; Kyberd, P.; Leslie, D.; Reid, I. D.; Symonds, P.; Teodorescu, L.; Turner, M.; Borzou, A.; Call, K.; Dittmann, J.; Hatakeyama, K.; Liu, H.; Pastika, N.; Charaf, O.; Cooper, S. I.; Henderson, C.; Rumerio, P.; Arcaro, D.; Avetisyan, A.; Bose, T.; Gastler, D.; Rankin, D.; Richardson, C.; Rohlf, J.; Sulak, L.; Zou, D.; Benelli, G.; Berry, E.; Cutts, D.; Garabedian, A.; Hakala, J.; Heintz, U.; Hogan, J. M.; Jesus, O.; Laird, E.; Landsberg, G.; Mao, Z.; Narain, M.; Piperov, S.; Sagir, S.; Spencer, E.; Syarif, R.; Breedon, R.; Breto, G.; Burns, D.; Calderon De La Barca Sanchez, M.; Chauhan, S.; Chertok, M.; Conway, J.; Conway, R.; Cox, P. T.; Erbacher, R.; Flores, C.; Funk, G.; Gardner, M.; Ko, W.; Lander, R.; Mclean, C.; Mulhearn, M.; Pellett, D.; Pilot, J.; Ricci-Tam, F.; Shalhout, S.; Smith, J.; Squires, M.; Stolp, D.; Tripathi, M.; Wilbur, S.; Yohay, R.; Cousins, R.; Everaerts, P.; Florent, A.; Hauser, J.; Ignatenko, M.; Saltzberg, D.; Takasugi, E.; Valuev, V.; Weber, M.; Burt, K.; Clare, R.; Ellison, J.; Gary, J. W.; Hanson, G.; Heilman, J.; Jandir, P.; Kennedy, E.; Lacroix, F.; Long, O. R.; Malberti, M.; Olmedo Negrete, M.; Paneva, M. I.; Shrinivas, A.; Wei, H.; Wimpenny, S.; Yates, B. R.; Branson, J. G.; Cerati, G. B.; Cittolin, S.; Derdzinski, M.; Gerosa, R.; Holzner, A.; Klein, D.; Krutelyov, V.; Letts, J.; Macneill, I.; Olivito, D.; Padhi, S.; Pieri, M.; Sani, M.; Sharma, V.; Simon, S.; Tadel, M.; Vartak, A.; Wasserbaech, S.; Welke, C.; Wood, J.; Würthwein, F.; Yagil, A.; Zevi Della Porta, G.; Bhandari, R.; Bradmiller-Feld, J.; Campagnari, C.; Dishaw, A.; Dutta, V.; Flowers, K.; Franco Sevilla, M.; Geffert, P.; George, C.; Golf, F.; Gouskos, L.; Gran, J.; Heller, R.; Incandela, J.; Mccoll, N.; Mullin, S. D.; Ovcharova, A.; Richman, J.; Stuart, D.; Suarez, I.; West, C.; Yoo, J.; Anderson, D.; Apresyan, A.; Bendavid, J.; Bornheim, A.; Bunn, J.; Chen, Y.; Duarte, J.; Mott, A.; Newman, H. B.; Pena, C.; Spiropulu, M.; Vlimant, J. R.; Xie, S.; Zhu, R. Y.; Andrews, M. B.; Azzolini, V.; Carlson, B.; Ferguson, T.; Paulini, M.; Russ, J.; Sun, M.; Vogel, H.; Vorobiev, I.; Cumalat, J. P.; Ford, W. T.; Jensen, F.; Johnson, A.; Krohn, M.; Mulholland, T.; Stenson, K.; Wagner, S. R.; Alexander, J.; Chaves, J.; Chu, J.; Dittmer, S.; Mcdermott, K.; Mirman, N.; Nicolas Kaufman, G.; Patterson, J. R.; Rinkevicius, A.; Ryd, A.; Skinnari, L.; Soffi, L.; Tan, S. M.; Tao, Z.; Thom, J.; Tucker, J.; Wittich, P.; Zientek, M.; Winn, D.; Abdullin, S.; Albrow, M.; Apollinari, G.; Banerjee, S.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Bolla, G.; Burkett, K.; Butler, J. N.; Cheung, H. W. K.; Chlebana, F.; Cihangir, S.; Cremonesi, M.; Elvira, V. D.; Fisk, I.; Freeman, J.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Hare, D.; Harris, R. M.; Hasegawa, S.; Hirschauer, J.; Hu, Z.; Jayatilaka, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Klima, B.; Kreis, B.; Lammel, S.; Linacre, J.; Lincoln, D.; Lipton, R.; Liu, T.; Lopes De Sá, R.; Lykken, J.; Maeshima, K.; Magini, N.; Marraffino, J. M.; Maruyama, S.; Mason, D.; McBride, P.; Merkel, P.; Mrenna, S.; Nahn, S.; Newman-Holmes, C.; O'Dell, V.; Pedro, K.; Prokofyev, O.; Rakness, G.; Ristori, L.; Sexton-Kennedy, E.; Soha, A.; Spalding, W. J.; Spiegel, L.; Stoynev, S.; Strobbe, N.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vernieri, C.; Verzocchi, M.; Vidal, R.; Wang, M.; Weber, H. A.; Whitbeck, A.; Acosta, D.; Avery, P.; Bortignon, P.; Bourilkov, D.; Brinkerhoff, A.; Carnes, A.; Carver, M.; Curry, D.; Das, S.; Field, R. D.; Furic, I. K.; Konigsberg, J.; Korytov, A.; Ma, P.; Matchev, K.; Mei, H.; Milenovic, P.; Mitselmakher, G.; Rank, D.; Shchutska, L.; Sperka, D.; Thomas, L.; Wang, J.; Wang, S.; Yelton, J.; Linn, S.; Markowitz, P.; Martinez, G.; Rodriguez, J. L.; Ackert, A.; Adams, J. R.; Adams, T.; Askew, A.; Bein, S.; Diamond, B.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Khatiwada, A.; Prosper, H.; Santra, A.; Weinberg, M.; Baarmand, M. M.; Bhopatkar, V.; Colafranceschi, S.; Hohlmann, M.; Noonan, D.; Roy, T.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Berry, D.; Betts, R. R.; Bucinskaite, I.; Cavanaugh, R.; Evdokimov, O.; Gauthier, L.; Gerber, C. E.; Hofman, D. J.; Kurt, P.; O'Brien, C.; Sandoval Gonzalez, I. D.; Turner, P.; Varelas, N.; Wang, H.; Wu, Z.; Zakaria, M.; Zhang, J.; Bilki, B.; Clarida, W.; Dilsiz, K.; Durgut, S.; Gandrajula, R. P.; Haytmyradov, M.; Khristenko, V.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Snyder, C.; Tiras, E.; Wetzel, J.; Yi, K.; Anderson, I.; Blumenfeld, B.; Cocoros, A.; Eminizer, N.; Fehling, D.; Feng, L.; Gritsan, A. V.; Maksimovic, P.; Osherson, M.; Roskes, J.; Sarica, U.; Swartz, M.; Xiao, M.; Xin, Y.; You, C.; Al-bataineh, A.; Baringer, P.; Bean, A.; Bowen, J.; Bruner, C.; Castle, J.; Kenny, R. P.; Kropivnitskaya, A.; Majumder, D.; Mcbrayer, W.; Murray, M.; Sanders, S.; Stringer, R.; Tapia Takaki, J. D.; Wang, Q.; Ivanov, A.; Kaadze, K.; Khalil, S.; Makouski, M.; Maravin, Y.; Mohammadi, A.; Saini, L. K.; Skhirtladze, N.; Toda, S.; Lange, D.; Rebassoo, F.; Wright, D.; Anelli, C.; Baden, A.; Baron, O.; Belloni, A.; Calvert, B.; Eno, S. C.; Ferraioli, C.; Gomez, J. A.; Hadley, N. J.; Jabeen, S.; Kellogg, R. G.; Kolberg, T.; Kunkle, J.; Lu, Y.; Mignerey, A. C.; Shin, Y. H.; Skuja, A.; Tonjes, M. B.; Tonwar, S. C.; Abercrombie, D.; Allen, B.; Apyan, A.; Barbieri, R.; Baty, A.; Bi, R.; Bierwagen, K.; Brandt, S.; Busza, W.; Cali, I. A.; Demiragli, Z.; Di Matteo, L.; Gomez Ceballos, G.; Goncharov, M.; Hsu, D.; Iiyama, Y.; Innocenti, G. M.; Klute, M.; Kovalskyi, D.; Krajczar, K.; Lai, Y. S.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Marini, A. C.; Mcginn, C.; Mironov, C.; Narayanan, S.; Niu, X.; Paus, C.; Roland, C.; Roland, G.; Salfeld-Nebgen, J.; Stephans, G. S. F.; Sumorok, K.; Tatar, K.; Varma, M.; Velicanu, D.; Veverka, J.; Wang, J.; Wang, T. W.; Wyslouch, B.; Yang, M.; Zhukova, V.; Benvenuti, A. C.; Chatterjee, R. M.; Evans, A.; Finkel, A.; Gude, A.; Hansen, P.; Kalafut, S.; Kao, S. C.; Kubota, Y.; Lesko, Z.; Mans, J.; Nourbakhsh, S.; Ruckstuhl, N.; Rusack, R.; Tambe, N.; Turkewitz, J.; Acosta, J. G.; Oliveros, S.; Avdeeva, E.; Bartek, R.; Bloom, K.; Bose, S.; Claes, D. R.; Dominguez, A.; Fangmeier, C.; Gonzalez Suarez, R.; Kamalieddin, R.; Knowlton, D.; Kravchenko, I.; Malta Rodrigues, A.; Meier, F.; Monroy, J.; Siado, J. E.; Snow, G. R.; Stieger, B.; Alyari, M.; Dolen, J.; George, J.; Godshalk, A.; Harrington, C.; Iashvili, I.; Kaisen, J.; Kharchilava, A.; Kumar, A.; Parker, A.; Rappoccio, S.; Roozbahani, B.; Alverson, G.; Barberis, E.; Baumgartel, D.; Hortiangtham, A.; Massironi, A.; Morse, D. M.; Nash, D.; Orimoto, T.; Teixeira De Lima, R.; Trocino, D.; Wang, R.-J.; Wood, D.; Bhattacharya, S.; Hahn, K. A.; Kubik, A.; Low, J. F.; Mucia, N.; Odell, N.; Pollack, B.; Schmitt, M. H.; Sung, K.; Trovato, M.; Velasco, M.; Dev, N.; Hildreth, M.; Hurtado Anampa, K.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Marinelli, N.; Meng, F.; Mueller, C.; Musienko, Y.; Planer, M.; Reinsvold, A.; Ruchti, R.; Smith, G.; Taroni, S.; Valls, N.; Wayne, M.; Wolf, M.; Woodard, A.; Alimena, J.; Antonelli, L.; Brinson, J.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Francis, B.; Hart, A.; Hill, C.; Hughes, R.; Ji, W.; Liu, B.; Luo, W.; Puigh, D.; Winer, B. L.; Wulsin, H. W.; Cooperstein, S.; Driga, O.; Elmer, P.; Hardenbrook, J.; Hebda, P.; Luo, J.; Marlow, D.; Medvedeva, T.; Mooney, M.; Olsen, J.; Palmer, C.; Piroué, P.; Stickland, D.; Tully, C.; Zuranski, A.; Malik, S.; Barker, A.; Barnes, V. E.; Benedetti, D.; Folgueras, S.; Gutay, L.; Jha, M. K.; Jones, M.; Jung, A. W.; Jung, K.; Miller, D. H.; Neumeister, N.; Radburn-Smith, B. C.; Shi, X.; Sun, J.; Svyatkovskiy, A.; Wang, F.; Xie, W.; Xu, L.; Parashar, N.; Stupak, J.; Adair, A.; Akgun, B.; Chen, Z.; Ecklund, K. M.; Geurts, F. J. M.; Guilbaud, M.; Li, W.; Michlin, B.; Northup, M.; Padley, B. P.; Redjimi, R.; Roberts, J.; Rorie, J.; Tu, Z.; Zabel, J.; Betchart, B.; Bodek, A.; de Barbaro, P.; Demina, R.; Duh, Y. t.; Ferbel, T.; Galanti, M.; Garcia-Bellido, A.; Han, J.; Hindrichs, O.; Khukhunaishvili, A.; Lo, K. H.; Tan, P.; Verzetti, M.; Chou, J. P.; Contreras-Campana, E.; Gershtein, Y.; Gómez Espinosa, T. A.; Halkiadakis, E.; Heindl, M.; Hidas, D.; Hughes, E.; Kaplan, S.; Kunnawalkam Elayavalli, R.; Kyriacou, S.; Lath, A.; Nash, K.; Saka, H.; Salur, S.; Schnetzer, S.; Sheffield, D.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Foerster, M.; Heideman, J.; Riley, G.; Rose, K.; Spanier, S.; Thapa, K.; Bouhali, O.; Celik, A.; Dalchenko, M.; De Mattia, M.; Delgado, A.; Dildick, S.; Eusebi, R.; Gilmore, J.; Huang, T.; Juska, E.; Kamon, T.; Mueller, R.; Pakhotin, Y.; Patel, R.; Perloff, A.; Perniè, L.; Rathjens, D.; Rose, A.; Safonov, A.; Tatarinov, A.; Ulmer, K. A.; Akchurin, N.; Cowden, C.; Damgov, J.; Dragoiu, C.; Dudero, P. R.; Faulkner, J.; Kunori, S.; Lamichhane, K.; Lee, S. W.; Libeiro, T.; Undleeb, S.; Volobouev, I.; Wang, Z.; Delannoy, A. G.; Greene, S.; Gurrola, A.; Janjam, R.; Johns, W.; Maguire, C.; Melo, A.; Ni, H.; Sheldon, P.; Tuo, S.; Velkovska, J.; Xu, Q.; Arenton, M. W.; Barria, P.; Cox, B.; Goodell, J.; Hirosky, R.; Ledovskoy, A.; Li, H.; Neu, C.; Sinthuprasith, T.; Sun, X.; Wang, Y.; Wolfe, E.; Xia, F.; Clarke, C.; Harr, R.; Karchin, P. E.; Lamichhane, P.; Sturdy, J.; Belknap, D. A.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Ojalvo, I.; Perry, T.; Pierro, G. A.; Polese, G.; Ruggles, T.; Savin, A.; Sharma, A.; Smith, N.; Smith, W. H.; Taylor, D.; Woods, N.

2016-12-01

A search is presented for physics beyond the standard model in final states with two opposite-sign, same-flavor leptons, jets, and missing transverse momentum. The data sample corresponds to an integrated luminosity of 2.3 fb-1 of proton-proton collisions at √{s}=13 TeV collected with the CMS detector at the LHC in 2015. The analysis uses the invariant mass of the lepton pair, searching for a kinematic edge or a resonant-like excess compatible with the Z boson mass. Both search modes use several event categories in order to increase the sensitivity to new physics. These categories are based on the rapidity of the leptons, the multiplicity of jets and b jets, the scalar sum of jet transverse momenta, and missing transverse momentum. The observations in all signal regions are consistent with the expectations from the standard model, and the results are interpreted in the context of simplified models of supersymmetry. [Figure not available: see fulltext.

Search for new physics in final states with two opposite-sign, same-flavor leptons, jets, and missing transverse momentum in pp collisions at $$ \\sqrt{s}=13 $$ TeV

DOE PAGES

Khachatryan, V.; Sirunyan, A. M.; Tumasyan, A.; ...

2016-12-05

A search is presented for physics beyond the standard model in final states with two opposite-sign, same-flavor leptons, jets, and missing transverse momentum. The data sample corresponds to an integrated luminosity of 2.3 fb –1 of proton-proton collisions at √s = 13 TeV collected with the CMS detector at the LHC in 2015. The analysis uses the invariant mass of the lepton pair, searching for a kinematic edge or a resonant-like excess compatible with the Z boson mass. Both search modes use several event categories in order to increase the sensitivity to new physics. These categories are based on themore » rapidity of the leptons, the multiplicity of jets and b jets, the scalar sum of jet transverse momenta, and missing transverse momentum. Furthermore, the observations in all signal regions are consistent with the expectations from the standard model, and the results are interpreted in the context of simplified models of supersymmetry.« less

Search for new physics in final states with two opposite-sign, same-flavor leptons, jets, and missing transverse momentum in pp collisions at $$ \\sqrt{s}=13 $$ TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Khachatryan, V.; Sirunyan, A. M.; Tumasyan, A.

A search is presented for physics beyond the standard model in final states with two opposite-sign, same-flavor leptons, jets, and missing transverse momentum. The data sample corresponds to an integrated luminosity of 2.3 fb –1 of proton-proton collisions at √s = 13 TeV collected with the CMS detector at the LHC in 2015. The analysis uses the invariant mass of the lepton pair, searching for a kinematic edge or a resonant-like excess compatible with the Z boson mass. Both search modes use several event categories in order to increase the sensitivity to new physics. These categories are based on themore » rapidity of the leptons, the multiplicity of jets and b jets, the scalar sum of jet transverse momenta, and missing transverse momentum. Furthermore, the observations in all signal regions are consistent with the expectations from the standard model, and the results are interpreted in the context of simplified models of supersymmetry.« less

Well posedness and physical possibility

NASA Astrophysics Data System (ADS)

Gyenis, Balazs

There is a sentiment shared among physicists that well posedness is a necessary condition for physical possibility. The arguments usually offered for well posedness have an epistemic flavor and thus they fall short of establishing the metaphysical claim that lack of well posedness implies physical impossibility. In this work we analyze the relationship of well posedness to prediction and confirmation as well as the notion of physical possibility and we devise three novel and independent argumentative strategies that may succeed where the usual epistemic arguments fail. Keywords: determinism, laws of nature, metaphysics, philosophy of physics, physical possibility, prediction, well posed problem.

Cp Asymmetries in B0DECAYS Beyond the Standard Model

NASA Astrophysics Data System (ADS)

Dib, Claudio O.; London, David; Nir, Yosef

Of the many ingredients of the Standard Model that are relevant to the analysis of CP asymmetries in B0 decays, some are likely to hold even beyond the Standard Model while others are sensitive to new physics. Consequently, certain predictions are maintained while others may show dramatic deviations from the Standard Model. Many classes of models may show clear signatures when the asymmetries are measured: four quark generations, Z-mediated flavor-changing neutral currents, supersymmetry and “real superweak” models. On the other hand, models of left-right symmetry and multi-Higgs sectors with natural flavor conservation are unlikely to modify the Standard Model predictions.

The Mu2e experiment at Fermilab: A search for lepton flavor violation

DOE PAGES

Pezzullo, Gianantonio

2017-05-04

The Mu2e experiment at Fermilab will search for the charged lepton flavor violating process of neutrino-less μ→e coherent conversion in the field of an aluminum nucleus. About 7 ∙ 10 17 muons, provided by a dedicated muon beam line in construction at Fermilab, will be stopped in 3 years in the aluminum target. The corresponding single event sensitivity will be 2.5∙10 $-$17 . Here in this paper a brief overview of the physics explored by the μ→e conversion is given, followed by a description of the Mu2e experimental apparatus and the expected detector performance.

Lepton flavor violation with displaced vertices

NASA Astrophysics Data System (ADS)

Heeck, Julian; Rodejohann, Werner

2018-01-01

If light new physics with lepton-flavor-violating couplings exists, the prime discovery channel might not be ℓ →ℓ‧ γ but rather ℓ →ℓ‧ X, where the new boson X could be an axion, majoron, familon or Z‧ gauge boson. The most conservative bound then comes from ℓ →ℓ‧ + inv , but if the on-shell X can decay back into leptons or photons, displaced-vertex searches could give much better limits. We show that only a narrow region in parameter space allows for displaced vertices in muon decays, μ → eX , X → γγ , ee, whereas tauon decays can have much more interesting signatures.

Coupled-channel approach to strangeness S = -2 baryon-bayron interactions in lattice QCD

NASA Astrophysics Data System (ADS)

Sasaki, Kenji; Aoki, Sinya; Doi, Takumi; Hatsuda, Tetsuo; Ikeda, Yoichi; Inoue, Takashi; Ishii, Noriyoshi; Murano, Keiko

2015-11-01

Baryon-baryon interactions with strangeness S=-2 with flavor SU(3) breaking are calculated for the first time by using the HAL QCD method extended to the coupled-channel system in lattice QCD. The potential matrices are extracted from the Nambu-Bethe-Salpeter wave functions obtained by the 2+1-flavor gauge configurations of the CP-PACS/JLQCD Collaborations with a physical volume of (1.93 fm)^3 and with m_{π }/m_K=0.96, 0.90, 0.86. The spatial structure and the quark mass dependence of the potential matrix in the baryon basis and in the SU(3) basis are investigated.

Phenomenology of flavorful composite vector bosons in light of B anomalies

NASA Astrophysics Data System (ADS)

Matsuzaki, Shinya; Nishiwaki, Kenji; Watanabe, Ryoutaro

2017-08-01

We analyze the flavor structure of composite vector bosons arising in a model of vectorlike technicolor — often called hypercolor (HC) — with eight flavors that form a one-family content of HC fermions. Dynamics of the composite vector bosons, referred to as HC ρ in this paper, are formulated together with HC pions by the hidden local symmetry (HLS), in a way analogous to QCD vector mesons. Then coupling properties to the standard model (SM) fermions, which respect the HLS gauge symmetry, are described in a way that couplings of the HC ρs to the left-handed SM quarks and leptons are given by a well-defined setup as taking the flavor mixing structures into account. Under the present scenario, we discuss significant bounds on the model from electroweak precision tests, flavor physics, and collider physics. We also try to address B anomalies in processes such as B → K (∗) μ + μ - and B\\to {D}^{(\\ast )}τ\\overline{ν} , recently reported by LHCb, Belle, (ATLAS, and CMS in part). Then we find that the present model can account for the anomaly in B → K (∗) μ + μ - consistently with the other constraints while it predicts no significant deviations in B\\to {D}^{(\\ast )}τ\\overline{ν} ν from the SM, which can be examined in the future Belle II experiment. The former is archived with the form C 9 = - C 10 of the Wilson coefficients for effective operators of b → sμ + μ -, which has been favored by the recent experimental data. We also investigate current and future experimental limits at the Large Hadron Collider (LHC) and see that possible collider signals come from dijet and ditau, or dimuon resonant searches for the present scenario with TeV mass range. To conclude, the present b → sμ + μ - anomaly is likely to imply discovery of new vector bosons in the ditau or dimuon channel in the context of the HC ρ model. Our model can be considered as a UV completion of conventional U(1)' models.

Reducing calories and added sugars by improving children's beverage choices.

PubMed

Briefel, Ronette R; Wilson, Ander; Cabili, Charlotte; Hedley Dodd, Allison

2013-02-01

Because childhood obesity is such a threat to the physical, mental, and social health of youth, there is a great need to identify effective strategies to reduce its prevalence. The objective of this study was to estimate the mean calories from added sugars that are saved by switching sugar-sweetened beverages (including soda, fruit-flavored drinks, and sport drinks) and flavored milks consumed to unflavored low-fat milk (<1% fat) at meals and water between meals. Simulation analyses used 24-hour dietary recall data from the third School Nutrition Dietary Assessment Study (n=2,314), a 2005 national cross-sectional study of schools and students participating in the National School Lunch Program, to estimate changes in mean calories from added sugars both at and away from school. Overall, these changes translated to a mean of 205 calories or a 10% savings in energy intake across all students (8% among children in elementary school and 11% in middle and high schools). Eighty percent of the daily savings were attributed to beverages consumed away from school, with results consistent across school level, sex, race/ethnicity, and weight status. Children's consumption of sugar-sweetened beverages at home contributed the greatest share of empty calories from added sugars. Such findings indicate that parental education should focus on the importance of reducing or eliminating sugar-sweetened beverages served at home. This conclusion has implications for improving children's food and beverage environments for food and nutrition educators and practitioners, other health care professionals, policy makers, researchers, and parents. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Proceedings of the workshop on B physics at hadron accelerators

DOE Office of Scientific and Technical Information (OSTI.GOV)

McBride, P.; Mishra, C.S.

1993-12-31

This report contains papers on the following topics: Measurement of Angle {alpha}; Measurement of Angle {beta}; Measurement of Angle {gamma}; Other B Physics; Theory of Heavy Flavors; Charged Particle Tracking and Vertexing; e and {gamma} Detection; Muon Detection; Hadron ID; Electronics, DAQ, and Computing; and Machine Detector Interface. Selected papers have been indexed separately for inclusion the in Energy Science and Technology Database.

Neutrino flavor instabilities in a time-dependent supernova model

DOE Office of Scientific and Technical Information (OSTI.GOV)

Abbar, Sajad; Duan, Huaiyu

2015-10-19

In this study, a dense neutrino medium such as that inside a core-collapse supernova can experience collective flavor conversion or oscillations because of the neutral-current weak interaction among the neutrinos. This phenomenon has been studied in a restricted, stationary supernova model which possesses the (spatial) spherical symmetry about the center of the supernova and the (directional) axial symmetry around the radial direction. Recently it has been shown that these spatial and directional symmetries can be broken spontaneously by collective neutrino oscillations. In this letter we analyze the neutrino flavor instabilities in a time-dependent supernova model. Our results show that collectivemore » neutrino oscillations start at approximately the same radius in both the stationary and time-dependent supernova models unless there exist very rapid variations in local physical conditions on timescales of a few microseconds or shorter. Our results also suggest that collective neutrino oscillations can vary rapidly with time in the regimes where they do occur which need to be studied in time-dependent supernova models.« less

Constraint on slepton intergenerational mixing from big-bang nucleosynthesis

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kohri, Kazunori; Ohta, Shingo; Sato, Joe

We find constraint on intergenerational mixing of slepton from big-bang nucleosynthesis (BBN). Today, we know that there exist lepton flavor violation (LFV) from the observation of neutrino oscillation, though there do not exist LFV in the standard model of particle physics (SM). LFV in charged lepton sector (cLFV) have also been expected to exist. From theoretical point of view, the effects of long-lived stau on BBN have been investigated and it is known that the stau can solve the cosmological 7Li problem. However, in the study so far, tau flavor is exactly conserved and it contradict with the existence ofmore » cLFV. In this study, we generalize the flavor to be violated and call the stau as slepton. Even if the violation is tiny, it drastically changes the lifetime and the evolution of relic density of the slepton. Thus we analyze the effects of the long-lived slepton on BBN, and constrain the magnitude of the cLFV.« less

New vector-like fermions and flavor physics

DOE PAGES

Ishiwata, Koji; Ligeti, Zoltan; Wise, Mark B.

2015-10-06

We study renormalizable extensions of the standard model that contain vector-like fermions in a (single) complex representation of the standard model gauge group. There are 11 models where the vector-like fermions Yukawa couple to the standard model fermions via the Higgs field. These models do not introduce additional fine-tunings. They can lead to, and are constrained by, a number of different flavor-changing processes involving leptons and quarks, as well as direct searches. An interesting feature of the models with strongly interacting vector-like fermions is that constraints from neutral meson mixings (apart from CP violation inmore » $$ {K}^0-{\\overline{K}}^0 $$ mixing) are not sensitive to higher scales than other flavor-changing neutral-current processes. We identify order 1/(4πM) 2 (where M is the vector-like fermion mass) one-loop contributions to the coefficients of the four-quark operators for meson mixing, that are not suppressed by standard model quark masses and/or mixing angles.« less

Matrix elements of Δ B =0 operators in heavy hadron chiral perturbation theory

NASA Astrophysics Data System (ADS)

Lee, Jong-Wan

2015-05-01

We study the light-quark mass and spatial volume dependence of the matrix elements of Δ B =0 four-quark operators relevant for the determination of Vu b and the lifetime ratios of single-b hadrons. To this end, one-loop diagrams are computed in the framework of heavy hadron chiral perturbation theory with partially quenched formalism for three light-quark flavors in the isospin limit; flavor-connected and -disconnected diagrams are carefully analyzed. These calculations include the leading light-quark flavor and heavy-quark spin symmetry breaking effects in the heavy hadron spectrum. Our results can be used in the chiral extrapolation of lattice calculations of the matrix elements to the physical light-quark masses and to infinite volume. To provide insight on such chiral extrapolation, we evaluate the one-loop contributions to the matrix elements containing external Bd, Bs mesons and Λb baryon in the QCD limit, where sea and valence quark masses become equal. In particular, we find that the matrix elements of the λ3 flavor-octet operators with an external Bd meson receive the contributions solely from connected diagrams in which current lattice techniques are capable of precise determination of the matrix elements. Finite volume effects are at most a few percent for typical lattice sizes and pion masses.

Microbial lipase mediated by health beneficial modification of cholesterol and flavors in food products: A review.

PubMed

Sharma, Ranjana; Sharma, Nivedita

2017-06-14

The tremendous need of lipase in varied applications in biotechnological increases its economical value in food and allied industries. Lipase has an impressive number of applications viz. enhancements of flavor in food products (Cheese, butter, alcoholic beverages, milk chocolate and diet control food stuffs), detergent industry in removing oil, grease stain, organic chemical processing, textile industry, oleochemical industry, cosmetic industry and also as therapeutic agents in pharmaceutical industries. This communication extends the frontier of lipase catalyzed benefits to human body by lowering serum cholesterol and enhancement of flavor in different food products. Among all, multiple innovations going on in the field of lipase applications are widening its scope in food industries consistently. Therefore in the present work an effort has been made to explore the utilization of lipase in the field of food product enhancement. Supplementation of food products with lipase results in modification of its physical, chemical and biochemical properties by enhancing its therapeutic activity. Lipases are the most important enzymes used in food industries. They are utilized as industrial catalysts for lipid hydrolysis. Because of lipases hydrolysis nature it is widely exploited to catalyze lipids or fats in different food products and enhancement of food flavors. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Electronic Cigarettes: Their Constituents and Potential Links to Asthma.

PubMed

Clapp, Phillip W; Jaspers, Ilona

2017-10-05

Vaping is gaining popularity in the USA, particularly among teens and young adults. While e-cigs are commonly represented as safer alternatives to tobacco cigarettes, little is known regarding the health effects of their short- or long-term use, especially in individuals with pre-existing respiratory diseases such as asthma. Flavored e-cig liquids (e-liquids) and e-cig aerosols contain airway irritants and toxicants that have been implicated in the pathogenesis and worsening of lung diseases. In this review, we will summarize existing data on potential health effects of components present in e-cig aerosols, such as propylene glycol, vegetable glycerin, nicotine, and flavorings, and discuss their relevance in the context of asthma. Recent survey data indicate that adolescents with asthma had a higher prevalence of current e-cig use (12.4%) compared to their non-asthmatics peers (10.2%) and conveyed positive beliefs about tobacco products, especially e-cigs. Similarly, a study conducted among high school students from Ontario, Canada, indicated a greater likelihood of e-cig use in asthmatics as compared to their non-asthmatic peers. Availability of different flavorings is often cited as the main reason among youth/adolescents for trying e-cigs or switching from cigarettes to e-cigs. Occupational inhalation of some common food-safe flavoring agents is reported to cause occupational asthma and worsen asthmatic symptoms. Moreover, workplace inhalation exposures to the flavoring agent diacetyl have caused irreversible obstructive airway disease in healthy workers. Additionally, recent studies report that thermal decomposition of propylene glycol (PG) and vegetable glycerin (VG), the base constituents of e-liquids, produces reactive carbonyls, including acrolein, formaldehyde, and acetaldehyde, which have known respiratory toxicities. Furthermore, recent nicotine studies in rodents reveal that prenatal nicotine exposures lead to epigenetic reprogramming in the offspring, abnormal lung development, and multigenerational transmission of asthmatic-like symptoms. Comparisons of the toxicity and health effects of e-cigs and conventional cigarettes often focus on toxicants known to be present in cigarette smoke (CS) (i.e., formaldehyde, nitrosamines, etc.), as well as smoking-associated clinical endpoints, such as cancer, bronchitis, and chronic obstructive pulmonary disease (COPD). However, this approach disregards potential toxicity of components unique to flavored e-cigs, such as PG, VG, and the many different flavoring chemicals, which likely induce respiratory effects not usually observed in cigarette smokers.

Pair production processes and flavor in gauge-invariant perturbation theory

NASA Astrophysics Data System (ADS)

Egger, Larissa; Maas, Axel; Sondenheimer, René

2017-12-01

Gauge-invariant perturbation theory is an extension of ordinary perturbation theory which describes strictly gauge-invariant states in theories with a Brout-Englert-Higgs effect. Such gauge-invariant states are composite operators which have necessarily only global quantum numbers. As a consequence, flavor is exchanged for custodial quantum numbers in the Standard Model, recreating the fermion spectrum in the process. Here, we study the implications of such a description, possibly also for the generation structure of the Standard Model. In particular, this implies that scattering processes are essentially bound-state-bound-state interactions, and require a suitable description. We analyze the implications for the pair-production process e+e-→f¯f at a linear collider to leading order. We show how ordinary perturbation theory is recovered as the leading contribution. Using a PDF-type language, we also assess the impact of sub-leading contributions. To lowest order, we find that the result is mainly influenced by how large the contribution of the Higgs at large x is. This gives an interesting, possibly experimentally testable, scenario for the formal field theory underlying the electroweak sector of the Standard Model.

Sales of Nicotine-Containing Electronic Cigarette Products: United States, 2015.

PubMed

Marynak, Kristy L; Gammon, Doris G; Rogers, Todd; Coats, Ellen M; Singh, Tushar; King, Brian A

2017-05-01

To assess the proportion of electronic cigarette (e-cigarette) products sold in the United States that contain nicotine according to retail scanner data. We obtained unit sales data from January 11, 2015, to December 12, 2015, from The Nielsen Company for convenience stores; supermarkets; mass merchandisers; drug, club, and dollar stores; and Department of Defense commissaries. The data did not include purchases from tobacco specialty shops, "vape shops," or online sources. Nicotine content was assessed by product type (disposables, rechargeables, and refills), region, and flavor status based on nicotine strength listed in the Universal Product Codes. For the 36.7% of entries lacking nicotine content information, we conducted Internet searches by brand, product, and flavor. In 2015, 99.0% of e-cigarette products sold contained nicotine, including 99.0% of disposables, 99.7% of rechargeables, and 98.8% of refills. Overall, 98.7% of flavored e-cigarette products and 99.4% of nonflavored e-cigarette products contained nicotine. In 2015, almost all e-cigarette products sold in US convenience stores and other assessed channels contained nicotine. Public Health Implications. Findings reinforce the importance of warning labels for nicotine-containing products, ingredient reporting, and restrictions on sales to minors.

Cross-modal interactions for custard desserts differ in obese and normal weight Italian women.

PubMed

Proserpio, Cristina; Laureati, Monica; Invitti, Cecilia; Pasqualinotto, Lucia; Bergamaschi, Valentina; Pagliarini, Ella

2016-05-01

The effects of variation in odors and thickening agents on sensory properties and acceptability of a model custard dessert were investigated in normal weight and obese women. Subjects rated their liking and the intensity of sensory properties (sweetness, vanilla and butter flavors, and creaminess) of 3 block samples (the first varied in vanilla aroma, the second varied in butter aroma and the third varied in xanthan gum). Significant differences were found in acceptability and intensity ratings in relation to body mass index. The addition of butter aroma in the custard was the most effective way to elicit odor-taste, odor-flavor and odor-texture interactions in obese women. In this group, butter aroma, signaling energy dense products, increased the perception of sweetness, vanilla flavor and creaminess, which are all desirable properties in a custard, while maintaining a high liking degree. Understanding cross-modal interactions in relation to nutritional status is interesting in order to develop new food products with reduced sugar and fat, that are still satisfying for the consumer. This could have important implications to reduce caloric intake and tackle the obesity epidemic. Copyright © 2016 Elsevier Ltd. All rights reserved.

CDF-II and B physics

NASA Astrophysics Data System (ADS)

Lockyer, Nigel S.

1998-02-01

This paper reports on the CDF-II B physics goals and new detector systems presently being built for Run-II of the Tevatron collider in the year 2000. The B physics goals are focused towards observing and studying CP violation and B s flavor oscillations. Estimates of expected performance are reported. The new detector systems described are: the 5-layer 3-D silicon vertex detector, the intermedia silicon tracking layers, the central tracking drift chamber, muon system upgrades, and a proposed time-of-flight system.

May2005 Heavy Quark Phenomenology -- B → ϕK(*) Cpv/polarization, and Collider Implications

NASA Astrophysics Data System (ADS)

Hou, George Wei-Shu

2005-04-01

The hint for BSM CP violation in B → ϕKS is now more confused, but the ϕK* polarization anomaly seems real. We present a picture based on a flavor-mixed, right-handed "strange-beauty" squark ˜ {sb}1R, driven light by the large ˜ {s}R-˜ {b}_R squark flavor mixing, which carries a unique new CP phase. The ˜ {sb}1R could impact on SϕKS (or alternatively Sη'KS), Bs, mixing, sin 2ΦBs, SKSπ0γ and other b → s transitions, and can be searched for directly at the Tevatron. Whether SM or BSM, a heuristic model is given where transverse ϕK* polarization descends from the gluon helicity of on-shell b → sg.

An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

PubMed

Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

2018-05-18

E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors related to e-cigarette use, to investigate how e-liquid flavors have been classified in research, and propose an e-liquid flavor wheel to classify e-liquids based on marketing descriptions. The search was conducted in May 2017 using PubMed and Embase databases. Keywords included terms associated with e-cigarettes, flavors, liking, learning, and wanting in articles. Results were independently screened and reviewed. Flavor categories used in the articles reviewed were extracted. Searches yielded 386 unique articles of which 28 were included. Forty-three main flavor categories were reported in these articles (e.g., tobacco, menthol, mint, fruit, bakery/dessert, alcohol, nuts, spice, candy, coffee/tea, beverages, chocolate, sweet flavors, vanilla, unflavored). Flavor classifications of e-liquids in literature showed similarities and differences across studies. Our proposed e-liquid flavor wheel contains 13 main categories and 90 subcategories, which summarize flavor categories from literature to find a shared vocabulary. For classification of e-liquids using our flavor wheel, marketing descriptions should be used. We have proposed a flavor wheel for classification of e-liquids. Further research is needed to test the flavor wheels' empirical value. Consistently classifying e-liquid flavors using our flavor wheel in research (e.g., experimental, marketing, or qualitative studies) minimizes interpretation differences and increases comparability of results. We reviewed e-liquid flavors and flavor categories used in research. A large variation in the naming of flavor categories was found and e-liquid flavors were not consistently classified. We developed an e-liquid flavor wheel and provided a guideline for systematic classification of e-liquids based on marketing descriptions. Our flavor wheel summarizes e-liquid flavors and categories used in literature in order to create a shared vocabulary. Applying our flavor wheel in research on e-liquids will improve data interpretation, increase comparability across studies, and support policy makers in developing rules for regulation of e-liquid flavors.

Sensory Effects of Menthol and Nicotine in an E-Cigarette.

PubMed

Rosbrook, Kathryn; Green, Barry G

2016-07-01

Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured independently of the other irritants in tobacco smoke. We therefore measured the perception of menthol in an E-cigarette with the primary goal of assessing its analgesic effect on the sensory irritation produced by inhaled nicotine. Adult cigarette smokers sampled aerosolized E-liquids containing five different concentrations of nicotine with 0%, 0.5%, or 3.5% l-menthol, as well as two commercial menthol flavors with and without nicotine. For each of the E-liquids participants used a labeled magnitude scale to rate the Overall Sensation intensity, Coolness/Cold, and Irritation/Harshness they experienced, and a Labeled Hedonic Scale to indicate how much they liked/disliked the overall flavor. The main findings were that (1) perceived Irritation/Harshness was unaffected by a low (0.5%) menthol concentration, whereas a high menthol concentration (3.5%) led to higher perceived Irritation/Harshness at low nicotine concentrations but to lower Irritation/Harshness at the highest nicotine concentration (24mg/ml); (2) a commercial Menthol-Mint flavor produced similar results; (3) nicotine tended to enhance rather than suppress sensations of Coolness/Cold; and (4) menthol tended to slightly increase liking independently of nicotine concentration. In addition to adding a sensation of coolness, menthol can reduce perceived airway irritation and harshness produced by inhalation when nicotine concentration is high, and contributes to the sensory impact of E-liquids when nicotine concentration is low. The evidence presented here indicates that menthol can potentially improve the appeal of E-cigarettes not only via its coolness and minty flavor, but also by reducing the harshness from high concentrations of nicotine. As the first direct demonstration of an analgesic effect of menthol on inhaled nicotine in humans, these data also have implications for the role of menthol flavors in other inhaled tobacco products. © The Author 2016. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Heavy flavor physics at the Tevatron

DOE Office of Scientific and Technical Information (OSTI.GOV)

G. Apollinari

1998-11-01

We report on the status of top and b quark physics at the Fermilab Teva-tron collider. In particular, we summarize the knowledge obtained by CDF and D 6 O on the top quark mass and production cross-section. We also present some new interesting results obtained by CDF with the discovery of the Bc meson and a first low statistic measurement of sin(2{beta}) at an hadronic col-lider.

Supersymmetry: Compactification, flavor, and dualities

NASA Astrophysics Data System (ADS)

Heidenreich, Benjamin Jones

We describe several new research directions in the area of supersymmetry. In the context of low-energy supersymmetry, we show that the assumption of R-parity can be replaced with the minimal flavor violation hypothesis, solving the issue of nucleon decay and the new physics flavor problem in one stroke. The assumption of minimal flavor violation uniquely fixes the form of the baryon number violating vertex, leading to testable predictions. The NLSP is unstable, and decays promptly to jets, evading stringent bounds on vanilla supersymmetry from LHC searches, whereas the gravitino is long-lived, and can be a dark matter component. In the case of a sbottom LSP, neutral mesinos can form and undergo oscillations before decaying, leading to same sign tops, and allowing us to place constraints on the model in this case. We show that this well-motivated phenomenology can be naturally explained by spontaneously breaking a gauged flavor symmetry at a high scale in the presence of additional vector-like quarks, leading to mass mixings which simultaneously generate the flavor structure of the baryon-number violating vertex and the Standard Model Yukawa couplings, explaining their minimal flavor violating structure. We construct a model which is robust against Planck suppressed corrections and which also solves the mu problem. In the context of flux compactifications, we begin a study of the local geometry near a stack of D7 branes supporting a gaugino condensate, an integral component of the KKLT scenario for Kahler moduli stabilization. We obtain an exact solution for the geometry in a certain limit using reasonable assumptions about symmetries, and argue that this solution exhibits BPS domain walls, as expected from field theory arguments. We also begin a larger program of understanding general supersymmetric compactifications of type IIB string theory, reformulating previous results in an SL(2, R ) covariant fashion. Finally, we present extensive evidence for a new class of N = 1 gauge theory dualities relating different world-volume gauge theories of D3 branes probing an orientifold singularity. We argue that these dualities originate from the S-duality of type IIB string theory, much like electromagnetic dualities of N = 4 gauge theories.

Scale-setting, flavor dependence, and chiral symmetry restoration

DOE PAGES

Binosi, D; Roberts, Craig D.; Rodriguez-Quintero, J.

2017-06-13

Here, we determine the flavor dependence of the renormalization-group-invariant running interaction through judicious use of both unquenched Dyson-Schwinger equation and lattice results for QCD’s gauge-sector two-point functions. An important step is the introduction of a physical scale setting procedure that enables a realistic expression of the effect of different numbers of active quark flavours on the interaction. Using this running interaction in concert with a well constrained class of dressed–gluon-quark vertices, we estimate the critical number of active lighter-quarks above which dynamical chiral symmetry breaking becomes impossible: n cr f ≈ 9; and hence in whose neighborhood QCD is plausiblymore » a conformal theory.« less

Electric Dipole Moment of the Neutron from 2+1 Flavor Lattice QCD.

PubMed

Guo, F-K; Horsley, R; Meissner, U-G; Nakamura, Y; Perlt, H; Rakow, P E L; Schierholz, G; Schiller, A; Zanotti, J M

2015-08-07

We compute the electric dipole moment d(n) of the neutron from a fully dynamical simulation of lattice QCD with 2+1 flavors of clover fermions and nonvanishing θ term. The latter is rotated into a pseudoscalar density in the fermionic action using the axial anomaly. To make the action real, the vacuum angle θ is taken to be purely imaginary. The physical value of dd(n) is obtained by analytic continuation. We find d(n)=-3.9(2)(9)×10(-16) θ  e cm, which, when combined with the experimental limit on d(n), leads to the upper bound |θ|≲7.4×10(-11).

Search for charged lepton flavor violation of vector mesons in the BLMSSM model

NASA Astrophysics Data System (ADS)

Dong, Xing-Xing; Zhao, Shu-Min; Feng, Jing-Jing; Ning, Guo-Zhu; Chen, Jian-Bin; Zhang, Hai-Bin; Feng, Tai-Fu

2018-03-01

We analyze the charged lepton flavor violating (CLFV) decays of vector mesons V →li±lj∓ with V ∈{ϕ ,J /Ψ ,ϒ ,ρ0,ω } in the BLMSSM model. This new model is introduced as a supersymmetric extension of the Standard Model (SM), where local gauged baryon number B and lepton number L are considered. The numerical results indicate the BLMSSM model can produce significant contributions to such two-body CLFV decays, and the branching ratios to these CLFV processes can easily reach the present experimental upper bounds. Therefore, searching for CLFV processes of vector mesons may be an effective channel to study new physics.

Two Complementary Strategies for New Physics Searches at Lepton Colliders

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hooberman, Benjamin Henry

In this thesis I present two complementary strategies for probing beyond-the-Standard Model physics using data collected in e +e - collisions at lepton colliders. One strategy involves searching for effects at low energy mediated by new particles at the TeV mass scale, at which new physics is expected to manifest. Several new physics scenarios, including Supersymmetry and models with leptoquarks or compositeness, may lead to observable rates for charged lepton-flavor violating processes, which are forbidden in the Standard Model. I present a search for lepton-flavor violating decays of the Υ(3S) using data collected with the BABAR detector. This study establishesmore » the 90% confidence level upper limits BF(Υ(3S) → eτ) < 5.0 x 10 -6 and BF(Υ(3S) → μτ) < 4.1 x 10 -6 which are used to place constraints on new physics contributing to lepton-flavor violation at the TeV mass scale. An alternative strategy is to increase the collision energy above the threshold for new particles and produce them directly. I discuss research and development efforts aimed at producing a vertex tracker which achieves the physics performance required of a high energy lepton collider. A small-scale vertex tracker prototype is constructed using Silicon sensors of 50 μm thickness and tested using charged particle beams. This tracker achieves the targeted impact parameter resolution of σ LP = (5⊕10 GeV/p T) as well as a longitudinal vertex resolution of (260 ± 10) μm, which is consistent with the requirements of a TeV-scale lepton collider. This detector research and development effort must be motivated and directed by simulation studies of physics processes. Investigation of a dark matter-motivated Supersymmetry scenario is presented, in which the dark matter is composed of Supersymmetric neutralinos. In this scenario, studies of the e +e - → H 0A 0 production process allow for precise measurements of the properties of the A 0 Supersymmetric Higgs boson, which improve the achievable precision on the neutralino dark matter candidate relic density to 8%. Comparison between this quantity and the dark matter density determined from cosmological observations will further our understanding of dark matter by allowing us to determine if it is of Supersymmetric origin.« less

Neutrino Oscillations Physics

NASA Astrophysics Data System (ADS)

Fogli, Gianluigi

2005-06-01

We review the status of the neutrino oscillations physics, with a particular emphasis on the present knowledge of the neutrino mass-mixing parameters. We consider first the νμ → ντ flavor transitions of atmospheric neutrinos. It is found that standard oscillations provide the best description of the SK+K2K data, and that the associated mass-mixing parameters are determined at ±1σ (and NDF = 1) as: Δm2 = (2.6 ± 0.4) × 10-3 eV2 and sin 2 2θ = 1.00{ - 0.05}{ + 0.00} . Such indications, presently dominated by SK, could be strengthened by further K2K data. Then we point out that the recent data from the Sudbury Neutrino Observatory, together with other relevant measurements from solar and reactor neutrino experiments, in particular the KamLAND data, convincingly show that the flavor transitions of solar neutrinos are affected by Mikheyev-Smirnov-Wolfenstein (MSW) effects. Finally, we perform an updated analysis of two-family active oscillations of solar and reactor neutrinos in the standard MSW case.

Physical and sensory characteristics of cookies prepared with flaxseed flour.

PubMed

Khouryieh, Hanna; Aramouni, Fadi

2012-08-30

Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0-18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry.

Preliminary results on heavy flavor physics at SLD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Usher, T.

1994-12-01

The author reports on preliminary heavy flavor physics results from the SLD detector at the SLAC Linear Collider. Efficient tagging of b{bar b} events is achieved with an impact parameter technique that takes advantage of the small and stable interaction point of the SLC and all charged tracks in Z{sup 0} decays. This technique is applied to samples of Z{sup 0} events collected during the 1992 and 1993 physics runs. Preliminary measurements of the ratio R{sub b} = {Gamma}(Z{sup 0} {yields} b{bar b})/{Gamma}(Z{sup 0} {yields} hadrons) and the average B hadron lifetime <{tau}{sub B}> are reported. In a sample ofmore » 27K Z{sup 0} events, values of R{sub b} = 0.235 {+-} 0.006(stat.) {+-} 0.018(syst.) and <{tau}{sub B}> = 1.53 {+-} 0.006(stat.) {+-} 0.018(syst.) are obtained. In addition, the first measurement of the left-right asymmetry A{sub b} is reported. Using a sample of 38K Z{sup 0} events with a luminosity weighted electron polarization of 62%, the author obtains a preliminary value of A{sub b} = 0.94 {+-} 0.006(stat.) {+-} 0.018(syst.).« less

Planck 2010: From the Planck Scale to the ElectroWeak Scale (Part 9)

ScienceCinema

None

2018-06-27

"Planck 2010: From the Planck Scale to the ElectroWeak Scale". The conference will be the twelfth one in a series of meetings on physics beyond the Standard Model, organized jointly by several European groups: Bonn, CERN, Ecole Polytechnique, ICTP, Madrid, Oxford, Padua, Pisa, SISSA and Warsaw as part of activities in the framework of the European network UNILHC. The main topic covered will be "Supersymmetry", with discussions on: supergravity and string phenomenology, extra dimensions, electroweak symmetry breaking, LHC and Tevatron physics, collider physics, flavor and neutrino physics, astroparticle and cosmology, gravity and holography, and strongly coupled physics and CFT.

Planck 2010: From the Planck Scale to the ElectroWeak Scale (Part 5)

ScienceCinema

None

2018-06-27

"Planck 2010: From the Planck Scale to the ElectroWeak Scale". The conference will be the twelfth one in a series of meetings on physics beyond the Standard Model, organized jointly by several European groups: Bonn, CERN, Ecole Polytechnique, ICTP, Madrid, Oxford, Padua, Pisa, SISSA and Warsaw as part of activities in the framework of the European network UNILHC. The main topic covered will be "Supersymmetry", with discussions on: supergravity and string phenomenology, extra dimensions, electroweak symmetry breaking, LHC and Tevatron physics, collider physics, flavor and neutrino physics, astroparticle and cosmology, gravity and holography, and strongly coupled physics and CFT.

Planck 2010: From the Planck Scale to the ElectroWeak Scale (Part 6)

ScienceCinema

None

2018-06-28

"Planck 2010: From the Planck Scale to the ElectroWeak Scale". The conference will be the twelfth one in a series of meetings on physics beyond the Standard Model, organized jointly by several European groups: Bonn, CERN, Ecole Polytechnique, ICTP, Madrid, Oxford, Padua, Pisa, SISSA and Warsaw as part of activities in the framework of the European network UNILHC. The main topic covered will be "Supersymmetry", with discussions on: supergravity and string phenomenology, extra dimensions, electroweak symmetry breaking, LHC and Tevatron physics, collider physics, flavor and neutrino physics, astroparticle and cosmology, gravity and holography, and strongly coupled physics and CFT.

Light leptonic new physics at the precision frontier

DOE Office of Scientific and Technical Information (OSTI.GOV)

Le Dall, Matthias, E-mail: mledall@uvic.ca

2016-06-21

Precision probes of new physics are often interpreted through their indirect sensitivity to short-distance scales. In this proceedings contribution, we focus on the question of which precision observables, at current sensitivity levels, allow for an interpretation via either short-distance new physics or consistent models of long-distance new physics, weakly coupled to the Standard Model. The electroweak scale is chosen to set the dividing line between these scenarios. In particular, we find that inverse see-saw models of neutrino mass allow for light new physics interpretations of most precision leptonic observables, such as lepton universality, lepton flavor violation, but not for themore » electron EDM.« less

Flavor-singlet meson decay constants from Nf=2 +1 +1 twisted mass lattice QCD

NASA Astrophysics Data System (ADS)

Ottnad, Konstantin; Urbach, Carsten; ETM Collaboration

2018-03-01

We present an improved analysis of our lattice data for the η - η' system, including a correction of the relevant correlation functions for residual topological finite size effects and employing consistent chiral and continuum fits. From this analysis we update our physical results for the masses Mη=557 (11 )stat(03 )χ PT MeV and Mη'=911 (64 )stat(03 )χ PT MeV , as well as the mixing angle in the quark flavor basis ϕ =38.8 (2.2 )stat(2.4 )χPT ∘ in excellent agreement with other results from phenomenology. Similarly, we include an analysis for the decay constant parameters, leading to fl=125 (5 )stat(6 )χ PT MeV and fs=178 (4 )stat(1 )χ PT MeV . The second error reflects the uncertainty related to the chiral extrapolation. The data used for this study has been generated on gauge ensembles provided by the European Twisted Mass Collaboration with Nf=2 +1 +1 dynamical flavors of Wilson twisted mass fermions. These ensembles cover a range of pion masses from 220 MeV to 500 MeV and three values of the lattice spacing. Combining our data with a prediction from chiral perturbation theory, we give an estimate for the physical η , η'→γ γ decay widths and the singly-virtual η , η'→γ γ* transition form factors in the limit of large momentum transfer.

Flavor Composition of the High-Energy Neutrino Events in IceCube

NASA Astrophysics Data System (ADS)

Mena, Olga; Palomares-Ruiz, Sergio; Vincent, Aaron C.

2014-08-01

The IceCube experiment has recently reported the observation of 28 high-energy (>30 TeV) neutrino events, separated into 21 showers and 7 muon tracks, consistent with an extraterrestrial origin. In this Letter, we compute the compatibility of such an observation with possible combinations of neutrino flavors with relative proportion (αe∶αμ∶ατ)⊕. Although the 7∶21 track-to-shower ratio is naively favored for the canonical (1∶1∶1)⊕ at Earth, this is not true once the atmospheric muon and neutrino backgrounds are properly accounted for. We find that, for an astrophysical neutrino E-2 energy spectrum, (1∶1∶1)⊕ at Earth is disfavored at 81% C.L. If this proportion does not change, 6 more years of data would be needed to exclude (1∶1∶1)⊕ at Earth at 3σ C.L. Indeed, with the recently released 3-yr data, that flavor composition is excluded at 92% C.L. The best fit is obtained for (1∶0∶0)⊕ at Earth, which cannot be achieved from any flavor ratio at sources with averaged oscillations during propagation. If confirmed, this result would suggest either a misunderstanding of the expected background events or a misidentification of tracks as showers, or even more compellingly, some exotic physics which deviates from the standard scenario.

Fungal endophytes of Vanilla planifolia across Réunion Island: isolation, distribution and biotransformation.

PubMed

Khoyratty, Shahnoo; Dupont, Joëlle; Lacoste, Sandrine; Palama, Tony Lionel; Choi, Young Hae; Kim, Hye Kyong; Payet, Bertrand; Grisoni, Michel; Fouillaud, Mireille; Verpoorte, Robert; Kodja, Hippolyte

2015-06-14

The objective of the work was to characterize fungal endophytes from aerial parts of Vanilla planifolia. Also, to establish their biotransformation abilities of flavor-related metabolites. This was done in order to find a potential role of endophytes on vanilla flavors. Twenty three MOTUs were obtained, representing 6 fungal classes. Fungi from green pods were cultured on mature green pod based media for 30 days followed by (1)H NMR and HPLC-DAD analysis. All fungi from pods consumed metabolized vanilla flavor phenolics. Though Fusarium proliferatum was recovered more often (37.6% of the isolates), it is Pestalotiopsis microspora (3.0%) that increased the absolute amounts (quantified by (1)H NMR in μmol/g DW green pods) of vanillin (37.0 × 10(-3)), vanillyl alcohol (100.0 × 10(-3)), vanillic acid (9.2 × 10(-3)) and p-hydroxybenzoic acid (87.9 × 10(-3)) by significant amounts. All plants studied contained endophytic fungi and the isolation of the endophytes was conducted from plant organs at nine sites in Réunion Island including under shade house and undergrowth conditions. Endophytic variation occured between cultivation practices and the type of organ. Given the physical proximity of fungi inside pods, endophytic biotransformation may contribute to the complexity of vanilla flavors.

Precision Light Flavor Physics from Lattice QCD

NASA Astrophysics Data System (ADS)

Murphy, David

In this thesis we present three distinct contributions to the study of light flavor physics using the techniques of lattice QCD. These results are arranged into four self-contained papers. The first two papers concern global fits of the quark mass, lattice spacing, and finite volume dependence of the pseudoscalar meson masses and decay constants, computed in a series of lattice QCD simulations, to partially quenched SU(2) and SU(3) chiral perturbation theory (chiPT). These fits determine a subset of the low energy constants of chiral perturbation theory -- in some cases with increased precision, and in other cases for the first time -- which, once determined, can be used to compute other observables and amplitudes in chiPT. We also use our formalism to self-consistently probe the behavior of the (asymptotic) chiral expansion as a function of the quark masses by repeating the fits with different subsets of the data. The third paper concerns the first lattice QCD calculation of the semileptonic K0 → pi-l +nul ( Kl3) form factor at vanishing momentum transfer, f+Kpi(0), with physical mass domain wall quarks. The value of this form factor can be combined with a Standard Model analysis of the experimentally measured K0 → pi -l+nu l decay rate to extract a precise value of the Cabibbo-Kobayashi-Maskawa (CKM) matrix element Vus, and to test unitarity of the CKM matrix. We also discuss lattice calculations of the pion and kaon decay constants, which can be used to extract Vud through an analogous Standard Model analysis of experimental constraints on leptonic pion and kaon decays. The final paper explores the recently proposed exact one flavor algorithm (EOFA). This algorithm has been shown to drastically reduce the memory footprint required to simulate single quark flavors on the lattice relative to the widely used rational hybrid Monte Carlo (RHMC) algorithm, while also offering modest O(20%) speed-ups. We independently derive the exact one flavor action, explore its equivalence to the RHMC action, and demonstrate that additional preconditioning techniques can be used to significantly accelerate EOFA simulations. We apply EOFA to the ongoing RBC/UKQCD calculation of the Delta I = 1/2 K → pipi decay amplitude, and demonstrate that, in this context, gauge field configurations can be generated a factor of 4.2 times faster using an EOFA-based simulation rather than the previous RHMC-based simulations. We expect that EOFA will help to significantly reduce the statistical error in the first-principles determination of the Standard Model CP-violation parameters epsilon and epsilon' offered by the K → pipi calculation.

Neutrino physics today, important issues and the future

DOE Office of Scientific and Technical Information (OSTI.GOV)

Parke, Stephen J.; /Fermilab

2010-10-01

The status and the most important issues in neutrino physics will be summarized as well as how the current, pressing questions will be addressed by future experiments. Since the discovery of neutrino flavor transitions by the SuperKamiokande experiment in 1998, which demonstrates that neutrinos change and hence their clocks tick, i.e. they are not traveling at the speed of light and hence are not massless, the field of neutrino physics has made remarkable progress in untangling the nature of the neutrino. However, there are still many important questions to answer.

Promoting the selection of healthy food through menu item description in a family-style restaurant.

PubMed

Colby, J J; Elder, J P; Peterson, G; Knisley, P M; Carleton, R A

1987-01-01

We describe an attempt to influence the selection of menu items in a family-style restaurant. Three different messages, varying in content and emphasis, were used to promote one food special each intervention day. One message emphasized that the specials were particularly healthful, being relatively low in fat, sodium, and cholesterol. A second message stressed flavor and added that the choice was healthful. A third, nonspecific message made no mention of taste or health factors, but simply noted that there was a daily special. Results indicated that restaurant patrons selected healthful specials when the message noted that the choice was healthful but emphasized flavor. Patrons were apparently more open to information about the palatability of the food than its healthfulness per se. These results have implications for point-of-purchase health promotion efforts in general, especially those involving food-labeling programs in restaurants and grocery stores.

Combining collective, MSW, and turbulence effects in supernova neutrino flavor evolution

NASA Astrophysics Data System (ADS)

Lund, Tina; Kneller, James P.

2013-07-01

In order to decode the neutrino burst signal from a Galactic core-collapse supernova (ccSN) and reveal the complicated inner workings of the explosion we need a thorough understanding of the neutrino flavor evolution from the proto-neutron star outwards. The flavor content of the signal evolves due to both neutrino collective effects and matter effects which can lead to a highly interesting interplay and distinctive spectral features. In this paper we investigate the supernova neutrino flavor evolution in three different progenitors and include collective flavor effects, the evolution of the Mikheyev, Smirnov & Wolfenstein (MSW) conversion due to the shock wave passage through the star, and the impact of turbulence. We consider both normal and inverted neutrino mass hierarchies and a value of θ13 close to the current experimental measurements. In the Oxygen-Neon-Magnesium (ONeMg) supernova we find that the impact of turbulence is both brief and slight during a window of 1-2 seconds post bounce. This is because the shock races through the star extremely quickly and the turbulence amplitude is expected to be small, less than 10%, since these stars do not require multidimensional physics to explode. Thus the spectral features of collective and shock effects in the neutrino signals from Oxygen-Neon-Magnesium supernovae may be almost turbulence free making them the easiest to interpret. For the more massive progenitors we again find that small amplitude turbulence, up to 10%, leads to a minimal modification of the signal, and the emerging neutrino spectra retain both collective and MSW features. However, when larger amounts of turbulence is added, 30% and 50%, which is justified by the requirement of multidimensional physics in order to make these stars explode, the features of collective and shock wave effects in the high (H) density resonance channel are almost completely obscured at late times. Yet at the same time we find the other mixing channels—the low (L) density resonance channel and the nonresonant channels—begin to develop turbulence signatures. Large amplitude turbulent motions in the outer layers of more massive, iron core-collapse supernovae may obscure the most obvious fingerprints of collective and shock wave effects in the neutrino signal but cannot remove them completely, and additionally bring about new features in the signal.

Charged Higgs production from polarized top-quark decay in the 2HDM considering the general-mass variable-flavor-number scheme

NASA Astrophysics Data System (ADS)

Abbaspour, S.; Mohammad Moosavi Nejad, S.

2018-05-01

Charged Higgs bosons are predicted by some non-minimal Higgs scenarios, such as models containing Higgs triplets and two-Higgs-doublet models, so that the experimental observation of these bosons would indicate physics beyond the Standard Model. In the present work, we introduce a channel to indirect search for the charged Higgses through the hadronic decay of polarized top quarks where a top quark decays into a charged Higgs H+ and a bottom-flavored meson B via the hadronization process of the produced bottom quark, t (↑) →H+ + b (→ B + jet). To obtain the energy spectrum of produced B-mesons we present, for the first time, an analytical expression for the O (αs) corrections to the differential decay width of the process t →H+ b in presence of a massive b-quark in the General-Mass Variable-Flavor-Number (GM-VFN) scheme. We find that the most reliable predictions for the B-hadron energy spectrum are made in the GM-VFN scheme, specifically, when the Type-II 2HDM scenario is concerned.

Composite Higgses

NASA Astrophysics Data System (ADS)

Bellazzini, Brando; Csáki, Csaba; Serra, Javi

2014-05-01

For the closing article in this volume on supersymmetry, we consider the alternative options to SUSY theories: we present an overview of composite Higgs models in light of the discovery of the Higgs boson. The small value of the physical Higgs mass suggests that the Higgs quartic is likely loop generated; thus models with tree-level quartics will generically be more tuned. We classify the various models (including bona fide composite Higgs, little Higgs, holographic composite Higgs, twin Higgs and dilatonic Higgs) based on their predictions for the Higgs potential, review the basic ingredients of each of them, and quantify the amount of tuning needed, which is not negligible in any model. We explain the main ideas for generating flavor structure and the main mechanisms for protecting against large flavor violating effects, and we present a summary of the various coset models that can result in realistic pseudo-Goldstone Higgses. We review the current experimental status of such models by discussing the electroweak precision, flavor, and direct search bounds, and we comment on the UV completions of such models and on ways to incorporate dark matter.

A bottom-up approach to the strong CP problem

NASA Astrophysics Data System (ADS)

Diaz-Cruz, J. L.; Hollik, W. G.; Saldana-Salazar, U. J.

2018-05-01

The strong CP problem is one of many puzzles in the theoretical description of elementary particle physics that still lacks an explanation. While top-down solutions to that problem usually comprise new symmetries or fields or both, we want to present a rather bottom-up perspective. The main problem seems to be how to achieve small CP violation in the strong interactions despite the large CP violation in weak interactions. In this paper, we show that with minimal assumptions on the structure of mass (Yukawa) matrices, they do not contribute to the strong CP problem and thus we can provide a pathway to a solution of the strong CP problem within the structures of the Standard Model and no extension at the electroweak scale is needed. However, to address the flavor puzzle, models based on minimal SU(3) flavor groups leading to the proposed flavor matrices are favored. Though we refrain from an explicit UV completion of the Standard Model, we provide a simple requirement for such models not to show a strong CP problem by construction.

Search for maximal flavor violating scalars in same-charge lepton pairs in pp collisions at sqrt[s]=1.96 TeV.

PubMed

Aaltonen, T; Adelman, J; Akimoto, T; Albrow, M G; Alvarez González, B; Amerio, S; Amidei, D; Anastassov, A; Annovi, A; Antos, J; Aoki, M; Apollinari, G; Apresyan, A; Arisawa, T; Artikov, A; Ashmanskas, W; Attal, A; Aurisano, A; Azfar, F; Azzi-Bacchetta, P; Azzurri, P; Bacchetta, N; Badgett, W; Barbaro-Galtieri, A; Barnes, V E; Barnett, B A; Baroiant, S; Bar-Shalom, S; Bartsch, V; Bauer, G; Beauchemin, P-H; Bedeschi, F; Bednar, P; Behari, S; Bellettini, G; Bellinger, J; Belloni, A; Benjamin, D; Beretvas, A; Beringer, J; Berry, T; Bhatti, A; Binkley, M; Bisello, D; Bizjak, I; Blair, R E; Blocker, C; Blumenfeld, B; Bocci, A; Bodek, A; Boisvert, V; Bolla, G; Bolshov, A; Bortoletto, D; Boudreau, J; Boveia, A; Brau, B; Bridgeman, A; Brigliadori, L; Bromberg, C; Brubaker, E; Budagov, J; Budd, H S; Budd, S; Burkett, K; Busetto, G; Bussey, P; Buzatu, A; Byrum, K L; Cabrera, S; Campanelli, M; Campbell, M; Canelli, F; Canepa, A; Carlsmith, D; Carosi, R; Carrillo, S; Carron, S; Casal, B; Casarsa, M; Castro, A; Catastini, P; Cauz, D; Cavalli-Sforza, M; Cerri, A; Cerrito, L; Chang, S H; Chen, Y C; Chertok, M; Chiarelli, G; Chlachidze, G; Chlebana, F; Cho, K; Chokheli, D; Chou, J P; Choudalakis, G; Chuang, S H; Chung, K; Chung, W H; Chung, Y S; Ciobanu, C I; Ciocci, M A; Clark, A; Clark, D; Compostella, G; Convery, M E; Conway, J; Cooper, B; Copic, K; Cordelli, M; Cortiana, G; Crescioli, F; Cuenca Almenar, C; Cuevas, J; Culbertson, R; Cully, J C; Dagenhart, D; Datta, M; Davies, T; de Barbaro, P; De Cecco, S; Deisher, A; De Lentdecker, G; De Lorenzo, G; Dell'orso, M; Demortier, L; Deng, J; Deninno, M; De Pedis, D; Derwent, P F; Di Giovanni, G P; Dionisi, C; Di Ruzza, B; Dittmann, J R; D'Onofrio, M; Donati, S; Dong, P; Donini, J; Dorigo, T; Dube, S; Efron, J; Erbacher, R; Errede, D; Errede, S; Eusebi, R; Fang, H C; Farrington, S; Fedorko, W T; Feild, R G; Feindt, M; Fernandez, J P; Ferrazza, C; Field, R; Flanagan, G; Forrest, R; Forrester, S; Franklin, M; Freeman, J C; Furic, I; Gallinaro, M; Galyardt, J; Garberson, F; Garcia, J E; Garfinkel, A F; Genser, K; Gerberich, H; Gerdes, D; Giagu, S; Giakoumopolou, V; Giannetti, P; Gibson, K; Gimmell, J L; Ginsburg, C M; Giokaris, N; Giordani, M; Giromini, P; Giunta, M; Glagolev, V; Glenzinski, D; Gold, M; Goldschmidt, N; Golossanov, A; Gomez, G; Gomez-Ceballos, G; Goncharov, M; González, O; Gorelov, I; Goshaw, A T; Goulianos, K; Gresele, A; Grinstein, S; Grosso-Pilcher, C; Grundler, U; Guimaraes da Costa, J; Gunay-Unalan, Z; Haber, C; Hahn, K; Hahn, S R; Halkiadakis, E; Hamilton, A; Han, B-Y; Han, J Y; Handler, R; Happacher, F; Hara, K; Hare, D; Hare, M; Harper, S; Harr, R F; Harris, R M; Hartz, M; Hatakeyama, K; Hauser, J; Hays, C; Heck, M; Heijboer, A; Heinemann, B; Heinrich, J; Henderson, C; Herndon, M; Heuser, J; Hewamanage, S; Hidas, D; Hill, C S; Hirschbuehl, D; Hocker, A; Hou, S; Houlden, M; Hsu, S-C; Huffman, B T; Hughes, R E; Husemann, U; Huston, J; Incandela, J; Introzzi, G; Iori, M; Ivanov, A; Iyutin, B; James, E; Jayatilaka, B; Jeans, D; Jeon, E J; Jindariani, S; Johnson, W; Jones, M; Joo, K K; Jun, S Y; Jung, J E; Junk, T R; Kamon, T; Kar, D; Karchin, P E; Kato, Y; Kephart, R; Kerzel, U; Khotilovich, V; Kilminster, B; Kim, D H; Kim, H S; Kim, J E; Kim, M J; Kim, S B; Kim, S H; Kim, Y K; Kimura, N; Kirsch, L; Klimenko, S; Klute, M; Knuteson, B; Ko, B R; Koay, S A; Kondo, K; Kong, D J; Konigsberg, J; Korytov, A; Kotwal, A V; Kraus, J; Kreps, M; Kroll, J; Krumnack, N; Kruse, M; Krutelyov, V; Kubo, T; Kuhlmann, S E; Kuhr, T; Kulkarni, N P; Kusakabe, Y; Kwang, S; Laasanen, A T; Lai, S; Lami, S; Lammel, S; Lancaster, M; Lander, R L; Lannon, K; Lath, A; Latino, G; Lazzizzera, I; Lecompte, T; Lee, J; Lee, J; Lee, Y J; Lee, S W; Lefèvre, R; Leonardo, N; Leone, S; Levy, S; Lewis, J D; Lin, C; Lin, C S; Linacre, J; Lindgren, M; Lipeles, E; Lister, A; Litvintsev, D O; Liu, T; Lockyer, N S; Loginov, A; Loreti, M; Lovas, L; Lu, R-S; Lucchesi, D; Lueck, J; Luci, C; Lujan, P; Lukens, P; Lungu, G; Lyons, L; Lys, J; Lysak, R; Lytken, E; Mack, P; Macqueen, D; Madrak, R; Maeshima, K; Makhoul, K; Maki, T; Maksimovic, P; Malde, S; Malik, S; Manca, G; Manousakis, A; Margaroli, F; Marino, C; Marino, C P; Martin, A; Martin, M; Martin, V; Martínez, M; Martínez-Ballarín, R; Maruyama, T; Mastrandrea, P; Masubuchi, T; Mattson, M E; Mazzanti, P; McFarland, K S; McIntyre, P; McNulty, R; Mehta, A; Mehtala, P; Menzemer, S; Menzione, A; Merkel, P; Mesropian, C; Messina, A; Miao, T; Miladinovic, N; Miles, J; Miller, R; Mills, C; Milnik, M; Mitra, A; Mitselmakher, G; Miyake, H; Moed, S; Moggi, N; Moon, C S; Moore, R; Morello, M; Movilla Fernandez, P; Mülmenstädt, J; Mukherjee, A; Muller, Th; Mumford, R; Murat, P; Mussini, M; Nachtman, J; Nagai, Y; Nagano, A; Naganoma, J; Nakamura, K; Nakano, I; Napier, A; Necula, V; Neu, C; Neubauer, M S; Nielsen, J; Nodulman, L; Norman, M; Norniella, O; Nurse, E; Oh, S H; Oh, Y D; Oksuzian, I; Okusawa, T; Oldeman, R; Orava, R; Osterberg, K; Pagan Griso, S; Pagliarone, C; Palencia, E; Papadimitriou, V; Papaikonomou, A; Paramonov, A A; Parks, B; Pashapour, S; Patrick, J; Pauletta, G; Paulini, M; Paus, C; Pellett, D E; Penzo, A; Phillips, T J; Piacentino, G; Piedra, J; Pinera, L; Pitts, K; Plager, C; Pondrom, L; Portell, X; Poukhov, O; Pounder, N; Prakoshyn, F; Pronko, A; Proudfoot, J; Ptohos, F; Punzi, G; Pursley, J; Rademacker, J; Rahaman, A; Rajaraman, A; Ramakrishnan, V; Ranjan, N; Redondo, I; Reisert, B; Rekovic, V; Renton, P; Rescigno, M; Richter, S; Rimondi, F; Ristori, L; Robson, A; Rodrigo, T; Rogers, E; Rolli, S; Roser, R; Rossi, M; Rossin, R; Roy, P; Ruiz, A; Russ, J; Rusu, V; Saarikko, H; Safonov, A; Sakumoto, W K; Salamanna, G; Saltó, O; Santi, L; Sarkar, S; Sartori, L; Sato, K; Savoy-Navarro, A; Scheidle, T; Schlabach, P; Schmidt, E E; Schmidt, M A; Schmidt, M P; Schmitt, M; Schwarz, T; Scodellaro, L; Scott, A L; Scribano, A; Scuri, F; Sedov, A; Seidel, S; Seiya, Y; Semenov, A; Sexton-Kennedy, L; Sfyria, A; Shalhout, S Z; Shapiro, M D; Shears, T; Shepard, P F; Sherman, D; Shimojima, M; Shochet, M; Shon, Y; Shreyber, I; Sidoti, A; Sinervo, P; Sisakyan, A; Slaughter, A J; Slaunwhite, J; Sliwa, K; Smith, J R; Snider, F D; Snihur, R; Soderberg, M; Soha, A; Somalwar, S; Sorin, V; Spalding, J; Spinella, F; Spreitzer, T; Squillacioti, P; Stanitzki, M; St Denis, R; Stelzer, B; Stelzer-Chilton, O; Stentz, D; Strologas, J; Stuart, D; Suh, J S; Sukhanov, A; Sun, H; Suslov, I; Suzuki, T; Taffard, A; Takashima, R; Takeuchi, Y; Tanaka, R; Tecchio, M; Teng, P K; Terashi, K; Thom, J; Thompson, A S; Thompson, G A; Thomson, E; Tipton, P; Tiwari, V; Tkaczyk, S; Toback, D; Tokar, S; Tollefson, K; Tomura, T; Tonelli, D; Torre, S; Torretta, D; Tourneur, S; Trischuk, W; Tu, Y; Turini, N; Ukegawa, F; Uozumi, S; Vallecorsa, S; van Remortel, N; Varganov, A; Vataga, E; Vázquez, F; Velev, G; Vellidis, C; Veszpremi, V; Vidal, M; Vidal, R; Vila, I; Vilar, R; Vine, T; Vogel, M; Volobouev, I; Volpi, G; Würthwein, F; Wagner, P; Wagner, R G; Wagner, R L; Wagner-Kuhr, J; Wagner, W; Wakisaka, T; Wallny, R; Wang, S M; Warburton, A; Waters, D; Weinberger, M; Wester, W C; Whitehouse, B; Whiteson, D; Wicklund, A B; Wicklund, E; Williams, G; Williams, H H; Wilson, P; Winer, B L; Wittich, P; Wolbers, S; Wolfe, C; Wright, T; Wu, X; Wynne, S M; Yagil, A; Yamamoto, K; Yamaoka, J; Yamashita, T; Yang, C; Yang, U K; Yang, Y C; Yao, W M; Yeh, G P; Yoh, J; Yorita, K; Yoshida, T; Yu, G B; Yu, F; Yu, I; Yu, S S; Yun, J C; Zanello, L; Zanetti, A; Zaw, I; Zhang, X; Zheng, Y; Zucchelli, S

2009-01-30

Models of maximal flavor violation (MxFV) in elementary particle physics may contain at least one new scalar SU(2) doublet field Phi(FV)=(eta(0),eta(+)) that couples the first and third generation quarks (q_(1), q_(3)) via a Lagrangian term L(FV)=xi(13)Phi(FV)q(1)q(3). These models have a distinctive signature of same-charge top-quark pairs and evade flavor-changing limits from meson mixing measurements. Data corresponding to 2 fb(-1) collected by the Collider Dectector at Fermilab II detector in pp[over ] collisions at sqrt[s]=1.96 TeV are analyzed for evidence of the MxFV signature. For a neutral scalar eta(0) with m_(eta;(0))=200 GeV/c(2) and coupling xi(13)=1, approximately 11 signal events are expected over a background of 2.1+/-1.8 events. Three events are observed in the data, consistent with background expectations, and limits are set on the coupling xi(13) for m(eta(0)=180-300 GeV/c(2).

Phenomenology from SIDIS and e+e- multiplicities: multiplicities and phenomenology - part I

NASA Astrophysics Data System (ADS)

Bacchetta, Alessandro; Echevarria, Miguel G.; Radici, Marco; Signori, Andrea

2015-01-01

This study is part of a project to investigate the transverse momentum dependence in parton distribution and fragmentation functions, analyzing (semi-)inclusive high-energy processes within a proper QCD framework. We calculate the transverse-momentum-dependent (TMD) multiplicities for e+e- annihilation into two hadrons (considering different combinations of pions and kaons) aiming to investigate the impact of intrinsic and radiative partonic transverse momentum and their mixing with flavor. Different descriptions of the non-perturbative evolution kernel (see, e.g., Refs. [1-5]) are available on the market and there are 200 sets of flavor configurations for the unpolarized TMD fragmentation functions (FFs) resulting from a Monte Carlo fit of Semi-Inclusive Deep-Inelastic Scattering (SIDIS) data at Hermes (see Ref. [6]). We build our predictions of e+e- multiplicities relying on this rich phenomenology. The comparison of these calculations with future experimental data (from Belle and BaBar collaborations) will shed light on non-perturbative aspects of hadron structure, opening important insights into the physics of spin, flavor and momentum structure of hadrons.

Effective lepton flavor violating H ℓiℓj vertex from right-handed neutrinos within the mass insertion approximation

NASA Astrophysics Data System (ADS)

Arganda, E.; Herrero, M. J.; Marcano, X.; Morales, R.; Szynkman, A.

2017-05-01

In this work we present a new computation of the lepton flavor violating Higgs boson decays that are generated radiatively to one-loop from heavy right-handed neutrinos. We work within the context of the inverse seesaw model with three νR and three extra singlets X , but the results could be generalized to other low scale seesaw models. The novelty of our computation is that it uses a completely different method by means of the mass insertion approximation which works with the electroweak interaction states instead of the usual 9 physical neutrino mass eigenstates of the inverse seesaw model. This method also allows us to write the analytical results explicitly in terms of the most relevant model parameters, that are the neutrino Yukawa coupling matrix Yν and the right-handed mass matrix MR, which is very convenient for a phenomenological analysis. This Yν matrix, being generically nondiagonal in flavor space, is the only one responsible for the induced charged lepton flavor violating processes of our interest. We perform the calculation of the decay amplitude up to order O (Yν2+Yν4). We also study numerically the goodness of the mass insertion approximation results. In the last part we present the computation of the relevant one-loop effective vertex H ℓiℓj for the lepton flavor violating Higgs decay which is derived from a large MR mass expansion of the form factors. We believe that our simple formula found for this effective vertex can be of interest for other researchers who wish to estimate the H →ℓiℓ¯j rates in a fast way in terms of their own preferred input values for the relevant model parameters Yν and MR.

Open Heavy Flavor and Quarkonia Results at RHIC

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nouicer, Rachid

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at √S NN = 200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertexmore » tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at √S NN = 200 GeV. In p/ 3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and Υ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. Here, we observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.« less

Open Heavy Flavor and Quarkonia Results at RHIC

NASA Astrophysics Data System (ADS)

Nouicer, Rachid

2017-12-01

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertex tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at GeV. In p/3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and ϒ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. We observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.

Open Heavy Flavor and Quarkonia Results at RHIC

DOE PAGES

Nouicer, Rachid

2017-12-05

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at √S NN = 200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertexmore » tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at √S NN = 200 GeV. In p/ 3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and Υ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. Here, we observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.« less

Broken S 3L×S 3R flavor symmetry and leptonic CP violation

NASA Astrophysics Data System (ADS)

Si, Zong-guo; Yang, Xing-hua; Zhou, Shun

2017-11-01

In the framework of the canonical seesaw model, we present a simple but viable scenario to explicitly break an S 3L×S 3R flavor symmetry in the leptonic sector. It turns out that the leptonic flavor mixing matrix is completely determined by the mass ratios of the charged leptons (i.e., m e/m μ and m μ/m τ) and those of light neutrinos (i.e., m 1/m 2 and m 2/m 3). The latest global-fit results of the three neutrino mixing angles {θ 12, θ 13, θ 23} and two neutrino mass-squared differences at the 3σ level are used to constrain the parameter space of {m 1/m 2,m 2/m 3}. The predictions for the mass spectrum and flavor mixing are highlighted: (1) the neutrino mass spectrum shows a hierarchical pattern and a normal ordering, e.g., m 1≈2.2 meV, m 2≈8.8 meV and m 3≈52.7 meV (2) only the first octant of θ 23 is allowed, namely, 41.8°≲θ 23≲43.3° (3) the Dirac CP-violating phase δ≈-22° deviates significantly from the maximal value -90°. All these predictions are ready to be tested in ongoing and forthcoming neutrino oscillation experiments. Moreover, we demonstrate that the cosmological matter-antimatter asymmetry can be explained via resonant leptogenesis, including the individual lepton-flavor effects. In our scenario, leptonic CP violation at low- and high-energy scales is closely connected. Supported by NNSFC (11325525), National Recruitment Program for Young Professionals and CAS Center for Excellence in Particle Physics (CCEPP)

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.

PubMed

Miele, Nicoletta A; Cabisidan, Erliza K; Blaiotta, Giuseppe; Leone, Serena; Masi, Paolo; Di Monaco, Rossella; Cavella, Silvana

2017-12-01

Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are "natural." A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

USDA-ARS?s Scientific Manuscript database

Baby food was formulated from sockeye salmon (puree alone, puree +chunks, puree +pink row, puree +pink row +chunks, puree +red row, puree +red roe +chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristi...

Implications of the Daya Bay observation of θ13 on the leptonic flavor mixing structure and CP violation

NASA Astrophysics Data System (ADS)

Xing, Zhi-Zhong

2012-04-01

The Daya Bay collaboration has recently reported its first bar nue → bar nue oscillation result which points to θ13 simeq 8.8° +/- 0.8° (best-fit +/-1σ range) or θ13 ≠ 0° at the 5.2σ level. The fact that this smallest neutrino mixing angle is not strongly suppressed motivates us to look into the underlying structure of lepton flavor mixing and CP violation. Two phenomenological strategies are outlined: (1) the lepton flavor mixing matrix U consists of a constant leading term U0 and a small perturbation term ΔU and (2) the mixing angles of U are associated with the lepton mass ratios. Some typical patterns of U0 are reexamined by constraining their respective perturbations with current experimental data. We illustrate a few possible ways to minimally correct U0 in order to fit the observed values of three mixing angles. We point out that the structure of U may exhibit an approximate μ-τ permutation symmetry in modulus, and reiterate the geometrical description of CP violation in terms of the leptonic unitarity triangles. The salient features of nine distinct parametrizations of U are summarized, and its Wolfenstein-like expansion is presented by taking U0 to be the democratic mixing pattern.

Healthy convenience: nudging students toward healthier choices in the lunchroom.

PubMed

Hanks, Andrew S; Just, David R; Smith, Laura E; Wansink, Brian

2012-08-01

In the context of food, convenience is generally associated with less healthy foods. Given the reality of present-biased preferences, if convenience was associated with healthier foods and less healthy foods were less convenient, people would likely consume healthier foods. This study examines the application of this principle in a school lunchroom where healthier foods were made more convenient relative to less healthy foods. One of two lunch lines in a cafeteria was arranged so as to display only healthier foods and flavored milk. Trained field researchers collected purchase and consumption data before and after the conversion. Mean comparisons were used to identify differences in selection and consumption of healthier foods, less healthy foods and chocolate milk. Sales of healthier foods increased by 18% and grams of less healthy foods consumed decreased by nearly 28%. Also, healthier foods' share of total consumption increased from 33 to 36%. Lastly, we find that students increased their consumption of flavored milk, but flavored milk's share of total consumption did not increase. In a school lunchroom, a convenience line that offered only healthier food options nudged students to consume fewer unhealthy foods. This result has key implications for encouraging healthy behavior in public schools nation wide, cafeterias and other food establishments.

Consistency tests for the extraction of the Boer-Mulders and Sivers functions

NASA Astrophysics Data System (ADS)

Christova, E.; Leader, E.; Stoilov, M.

2018-03-01

At present, the Boer-Mulders (BM) function for a given quark flavor is extracted from data on semi-inclusive deep inelastic scattering (SIDIS) using the simplifying assumption that it is proportional to the Sivers function for that flavor. In a recent paper, we suggested that the consistency of this assumption could be tested using information on so-called difference asymmetries i.e. the difference between the asymmetries in the production of particles and their antiparticles. In this paper, using the SIDIS COMPASS deuteron data on the ⟨cos ϕh⟩ , ⟨cos 2 ϕh⟩ and Sivers difference asymmetries, we carry out two independent consistency tests of the assumption of proportionality, but here applied to the sum of the valence-quark contributions. We find that such an assumption is compatible with the data. We also show that the proportionality assumptions made in the existing parametrizations of the BM functions are not compatible with our analysis, which suggests that the published results for the Boer-Mulders functions for individual flavors are unreliable. The ⟨cos ϕh⟩ and ⟨cos 2 ϕh⟩ asymmetries receive contributions also from the, in principle, calculable Cahn effect. We succeed in extracting the Cahn contributions from experiment (we believe for the first time) and compare with their calculated values, with interesting implications.

A New Neutrino Oscillation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Parke, Stephen J.; /Fermilab

2011-07-01

Starting in the late 1960s, neutrino detectors began to see signs that neutrinos, now known to come in the flavors electron ({nu}{sub e}), muon ({nu}{sub {mu}}), and tau ({nu}{sub {tau}}), could transform from one flavor to another. The findings implied that neutrinos must have mass, since massless particles travel at the speed of light and their clocks, so to speak, don't tick, thus they cannot change. What has since been discovered is that neutrinos oscillate at two distinct scales, 500 km/GeV and 15,000 km/GeV, which are defined by the baseline (L) of the experiment (the distance the neutrino travels) dividedmore » by the neutrino energy (E). Neutrinos of one flavor can oscillate into neutrinos of another flavor at both L/E scales, but the amplitude of these oscillations is different for the two scales and depends on the initial and final flavor of the neutrinos. The neutrino states that propogate unchanged in time, the mass eigenstates {nu}1, {nu}2, {nu}3, are quantum mechanical mixtures of the electron, muon, and tau neutrino flavors, and the fraction of each flavor in a given mass eigenstate is controlled by three mixing angles and a complex phase. Two of these mixing angles are known with reasonable precision. An upper bound exists for the third angle, called {theta}{sub 13}, which controls the size of the muon neutrino to electron neutrino oscillation at an L/E of 500 km/GeV. The phase is completely unknown. The existence of this phase has important implications for the asymmetry between matter and antimatter we observe in the universe today. Experiments around the world have steadily assembled this picture of neutrino oscillation, but evidence of muon neutrino to electron neutrino oscillation at 500 km/GeV has remained elusive. Now, a paper from the T2K (Tokai to Kamioka) experiment in Japan, reports the first possible observation of muon neutrinos oscillating into electron neutrinos at 500 km/GeV. They see 6 candidate signal events, above an expected background of 1.5 events. The probability that the 6 events are all background is only about 0.7%. Stated differently, this is a 2.7{sigma} indication that the parameter that controls the oscillation, the neutrino mixing angle {theta}{sub 13}, is nonzero, just shy of the 3{sigma} requirement to claim 'evidence for.' Nevertheless, this experiment provides the strongest indication to date that this oscillation actually occurs in nature.« less

The Sudbury Neutrino Observatory

DOE PAGES

Bellerive, Alain; Klein, J. R.; McDonald, A. B.; ...

2016-04-27

This review paper provides a summary of the published results of the Sudbury Neutrino Observatory (SNO) experiment that was carried out by an international scientific collaboration with data collected during the period from 1999 to 2006. By using heavy water as a detection medium, the SNO experiment demonstrated clearly that solar electron neutrinos from 8B decay in the solar core change into other active neutrino flavors in transit to Earth. The reaction on deuterium that has equal sensitivity to all active neutrino flavors also provides a very accurate measure of the initial solar flux for comparison with solar models. Thismore » review summarizes the results from three phases of solar neutrino detection as well as other physics results obtained from analyses of the SNO data.« less

Matrix theory for baryons: an overview of holographic QCD for nuclear physics.

PubMed

Aoki, Sinya; Hashimoto, Koji; Iizuka, Norihiro

2013-10-01

We provide, for non-experts, a brief overview of holographic QCD (quantum chromodynamics) and a review of the recent proposal (Hashimoto et al 2010 (arXiv:1003.4988[hep-th])) of a matrix-like description of multi-baryon systems in holographic QCD. Based on the matrix model, we derive the baryon interaction at short distances in multi-flavor holographic QCD. We show that there is a very universal repulsive core of inter-baryon forces for a generic number of flavors. This is consistent with a recent lattice QCD analysis for Nf = 2, 3 where the repulsive core looks universal. We also provide a comparison of our results with the lattice QCD and the operator product expansion analysis.

Search for the flavor-changing neutral-current decay t-->Zq in pp collisions at sqrt[s] = 1.96 TeV.

PubMed

Aaltonen, T; Adelman, J; Akimoto, T; Albrow, M G; Alvarez González, B; Amerio, S; Amidei, D; Anastassov, A; Annovi, A; Antos, J; Apollinari, G; Apresyan, A; Arisawa, T; Artikov, A; Ashmanskas, W; Attal, A; Aurisano, A; Azfar, F; Azzurri, P; Badgett, W; Barbaro-Galtieri, A; Barnes, V E; Barnett, B A; Bartsch, V; Bauer, G; Beauchemin, P-H; Bedeschi, F; Bednar, P; Beecher, D; Behari, S; Bellettini, G; Bellinger, J; Benjamin, D; Beretvas, A; Beringer, J; Bhatti, A; Binkley, M; Bisello, D; Bizjak, I; Blair, R E; Blocker, C; Blumenfeld, B; Bocci, A; Bodek, A; Boisvert, V; Bolla, G; Bortoletto, D; Boudreau, J; Boveia, A; Brau, B; Bridgeman, A; Brigliadori, L; Bromberg, C; Brubaker, E; Budagov, J; Budd, H S; Budd, S; Burkett, K; Busetto, G; Bussey, P; Buzatu, A; Byrum, K L; Cabrera, S; Calancha, C; Campanelli, M; Campbell, M; Canelli, F; Canepa, A; Carlsmith, D; Carosi, R; Carrillo, S; Carron, S; Casal, B; Casarsa, M; Castro, A; Catastini, P; Cauz, D; Cavaliere, V; Cavalli-Sforza, M; Cerri, A; Cerrito, L; Chang, S H; Chen, Y C; Chertok, M; Chiarelli, G; Chlachidze, G; Chlebana, F; Cho, K; Chokheli, D; Chou, J P; Choudalakis, G; Chuang, S H; Chung, K; Chung, W H; Chung, Y S; Ciobanu, C I; Ciocci, M A; Clark, A; Clark, D; Compostella, G; Convery, M E; Conway, J; Copic, K; Cordelli, M; Cortiana, G; Cox, D J; Crescioli, F; Cuenca Almenar, C; Cuevas, J; Culbertson, R; Cully, J C; Dagenhart, D; Datta, M; Davies, T; de Barbaro, P; De Cecco, S; Deisher, A; De Lorenzo, G; Dell'Orso, M; Deluca, C; Demortier, L; Deng, J; Deninno, M; Derwent, P F; di Giovanni, G P; Dionisi, C; Di Ruzza, B; Dittmann, J R; D'Onofrio, M; Donati, S; Dong, P; Donini, J; Dorigo, T; Dube, S; Efron, J; Elagin, A; Erbacher, R; Errede, D; Errede, S; Eusebi, R; Fang, H C; Farrington, S; Fedorko, W T; Feild, R G; Feindt, M; Fernandez, J P; Ferrazza, C; Field, R; Flanagan, G; Forrest, R; Franklin, M; Freeman, J C; Furic, I; Gallinaro, M; Galyardt, J; Garberson, F; Garcia, J E; Garfinkel, A F; Genser, K; Gerberich, H; Gerdes, D; Gessler, A; Giagu, S; Giakoumopoulou, V; Giannetti, P; Gibson, K; Gimmell, J L; Ginsburg, C M; Giokaris, N; Giordani, M; Giromini, P; Giunta, M; Giurgiu, G; Glagolev, V; Glenzinski, D; Gold, M; Goldschmidt, N; Golossanov, A; Gomez, G; Gomez-Ceballos, G; Goncharov, M; González, O; Gorelov, I; Goshaw, A T; Goulianos, K; Gresele, A; Grinstein, S; Grosso-Pilcher, C; Grundler, U; Guimaraes da Costa, J; Gunay-Unalan, Z; Haber, C; Hahn, K; Hahn, S R; Halkiadakis, E; Han, B-Y; Han, J Y; Handler, R; Happacher, F; Hara, K; Hare, D; Hare, M; Harper, S; Harr, R F; Harris, R M; Hartz, M; Hatakeyama, K; Hauser, J; Hays, C; Heck, M; Heijboer, A; Heinemann, B; Heinrich, J; Henderson, C; Herndon, M; Heuser, J; Hewamanage, S; Hidas, D; Hill, C S; Hirschbuehl, D; Hocker, A; Hou, S; Houlden, M; Hsu, S-C; Huffman, B T; Hughes, R E; Husemann, U; Huston, J; Incandela, J; Introzzi, G; Iori, M; Ivanov, A; James, E; Jayatilaka, B; Jeon, E J; Jha, M K; Jindariani, S; Johnson, W; Jones, M; Joo, K K; Jun, S Y; Jung, J E; Junk, T R; Kamon, T; Kar, D; Karchin, P E; Kato, Y; Kephart, R; Keung, J; Khotilovich, V; Kilminster, B; Kim, D H; Kim, H S; Kim, J E; Kim, M J; Kim, S B; Kim, S H; Kim, Y K; Kimura, N; Kirsch, L; Klimenko, S; Knuteson, B; Ko, B R; Koay, S A; Kondo, K; Kong, D J; Konigsberg, J; Korytov, A; Kotwal, A V; Kreps, M; Kroll, J; Krop, D; Krumnack, N; Kruse, M; Krutelyov, V; Kubo, T; Kuhr, T; Kulkarni, N P; Kurata, M; Kusakabe, Y; Kwang, S; Laasanen, A T; Lami, S; Lammel, S; Lancaster, M; Lander, R L; Lannon, K; Lath, A; Latino, G; Lazzizzera, I; LeCompte, T; Lee, E; Lee, S W; Leone, S; Lewis, J D; Lin, C S; Linacre, J; Lindgren, M; Lipeles, E; Lister, A; Litvintsev, D O; Liu, C; Liu, T; Lockyer, N S; Loginov, A; Loreti, M; Lovas, L; Lu, R-S; Lucchesi, D; Lueck, J; Luci, C; Lujan, P; Lukens, P; Lungu, G; Lyons, L; Lys, J; Lysak, R; Lytken, E; Mack, P; MacQueen, D; Madrak, R; Maeshima, K; Makhoul, K; Maki, T; Maksimovic, P; Malde, S; Malik, S; Manca, G; Manousakis-Katsikakis, A; Margaroli, F; Marino, C; Marino, C P; Martin, A; Martin, V; Martínez, M; Martínez-Ballarín, R; Maruyama, T; Mastrandrea, P; Masubuchi, T; Mattson, M E; Mazzanti, P; McFarland, K S; McIntyre, P; McNulty, R; Mehta, A; Mehtala, P; Menzione, A; Merkel, P; Mesropian, C; Miao, T; Miladinovic, N; Miller, R; Mills, C; Milnik, M; Mitra, A; Mitselmakher, G; Miyake, H; Moggi, N; Moon, C S; Moore, R; Morello, M J; Morlok, J; Movilla Fernandez, P; Mülmenstädt, J; Mukherjee, A; Muller, Th; Mumford, R; Murat, P; Mussini, M; Nachtman, J; Nagai, Y; Nagano, A; Naganoma, J; Nakamura, K; Nakano, I; Napier, A; Necula, V; Neu, C; Neubauer, M S; Nielsen, J; Nodulman, L; Norman, M; Norniella, O; Nurse, E; Oakes, L; Oh, S H; Oh, Y D; Oksuzian, I; Okusawa, T; Orava, R; Osterberg, K; Griso, S Pagan; Pagliarone, C; Palencia, E; Papadimitriou, V; Papaikonomou, A; Paramonov, A A; Parks, B; Pashapour, S; Patrick, J; Pauletta, G; Paulini, M; Paus, C; Pellett, D E; Penzo, A; Phillips, T J; Piacentino, G; Pianori, E; Pinera, L; Pitts, K; Plager, C; Pondrom, L; Poukhov, O; Pounder, N; Prakoshyn, F; Pronko, A; Proudfoot, J; Ptohos, F; Pueschel, E; Punzi, G; Pursley, J; Rademacker, J; Rahaman, A; Ramakrishnan, V; Ranjan, N; Redondo, I; Reisert, B; Rekovic, V; Renton, P; Rescigno, M; Richter, S; Rimondi, F; Ristori, L; Robson, A; Rodrigo, T; Rodriguez, T; Rogers, E; Rolli, S; Roser, R; Rossi, M; Rossin, R; Roy, P; Ruiz, A; Russ, J; Rusu, V; Saarikko, H; Safonov, A; Sakumoto, W K; Saltó, O; Saltzberg, D; Santi, L; Sarkar, S; Sartori, L; Sato, K; Savoy-Navarro, A; Scheidle, T; Schlabach, P; Schmidt, A; Schmidt, E E; Schmidt, M A; Schmidt, M P; Schmitt, M; Schwarz, T; Scodellaro, L; Scott, A L; Scribano, A; Scuri, F; Sedov, A; Seidel, S; Seiya, Y; Semenov, A; Sexton-Kennedy, L; Sfyrla, A; Shalhout, S Z; Shears, T; Shepard, P F; Sherman, D; Shimojima, M; Shiraishi, S; Shochet, M; Shon, Y; Shreyber, I; Sidoti, A; Sinervo, P; Sisakyan, A; Slaughter, A J; Slaunwhite, J; Sliwa, K; Smith, J R; Snider, F D; Snihur, R; Soha, A; Somalwar, S; Sorin, V; Spalding, J; Spreitzer, T; Squillacioti, P; Stanitzki, M; St Denis, R; Stelzer, B; Stelzer-Chilton, O; Stentz, D; Strologas, J; Stuart, D; Suh, J S; Sukhanov, A; Sutherland, M; Suslov, I; Suzuki, T; Taffard, A; Takashima, R; Takeuchi, Y; Tanaka, R; Tecchio, M; Teng, P K; Terashi, K; Thom, J; Thompson, A S; Thompson, G A; Thomson, E; Tipton, P; Tiwari, V; Tkaczyk, S; Toback, D; Tokar, S; Tollefson, K; Tomura, T; Tonelli, D; Torre, S; Torretta, D; Totaro, P; Tourneur, S; Tu, Y; Turini, N; Ukegawa, F; Vallecorsa, S; van Remortel, N; Varganov, A; Vataga, E; Vázquez, F; Velev, G; Vellidis, C; Veszpremi, V; Vidal, M; Vidal, R; Vila, I; Vilar, R; Vine, T; Vogel, M; Volobouev, I; Volpi, G; Würthwein, F; Wagner, P; Wagner, R G; Wagner, R L; Wagner-Kuhr, J; Wagner, W; Wakisaka, T; Wallny, R; Wang, S M; Warburton, A; Waters, D; Weinberger, M; Wester, W C; Whitehouse, B; Whiteson, D; Wicklund, A B; Wicklund, E; Williams, G; Williams, H H; Wilson, P; Winer, B L; Wittich, P; Wolbers, S; Wolfe, C; Wright, T; Wu, X; Wynne, S M; Yagil, A; Yamamoto, K; Yamaoka, J; Yang, U K; Yang, Y C; Yao, W M; Yeh, G P; Yoh, J; Yorita, K; Yoshida, T; Yu, G B; Yu, I; Yu, S S; Yun, J C; Zanello, L; Zanetti, A; Zaw, I; Zhang, X; Zheng, Y; Zucchelli, S

2008-11-07

We report a search for the flavor-changing neutral-current decay of the top quark t-->Zq (q=u, c) in pp collisions at sqrt[s]=1.96 TeV using a data sample corresponding to an integrated luminosity of 1.9 fb(-1) collected by the CDF II detector. This decay is strongly suppressed in the standard model and an observation of a signal at the Fermilab Tevatron would be an indication of physics beyond the standard model. Using Z+ > or = 4 jet final state candidate events, with and without an identified bottom quark jet, we obtain an upper limit of B(t-->Zq) < 3.7% at 95% C.L.

[Inheritance on and innovation of traditional Chinese medicine (TCM) flavor theory and TCM flavor standardization principle flavor theory in Compendium of Materia Medica].

PubMed

Zhang, Wei; Zhang, Rui-xian; Li, Jian

2015-12-01

All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors. Compendium of Materia Medica is an influential book in TCM history. The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization. Compendium of Materia Medica pays attention to the flavor theory, explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties. However,the book has not reflected and further developed the systemic theory, which originated in the Jin and Yuan dynasty. In Compendium of Materia Medica , flavor are standardized just by tasting medicines, instead of deducing flavors. Therefore, medicine tasting should be adopted as the major method to standardize the flavor of medicine.

Condensed Matter Physics: Does Quantum Mechanics Matter?

NASA Astrophysics Data System (ADS)

Fisher, Michael E.

Herman Feshbach, the organizer of this Symposium in honor of Niels Bohr, asked me, in his original invitation, for a review of the present state of condensed matter physics, with emphasis on major unsolved problems and comments on any overlap with Bohr's ideas regarding the fundamentals of quantum mechanics. That is surely a difficult assignment and, indeed, goes well beyond what is attempted here; nevertheless, I will take the liberty of raising one issue of a philosophical or metaphysical flavor.

Trends in Sales of Flavored and Menthol Tobacco Products in the United States During 2011-2015.

PubMed

Kuiper, Nicole M; Gammon, Doris; Loomis, Brett; Falvey, Kyle; Wang, Teresa W; King, Brian A; Rogers, Todd

2018-05-03

Flavors can mask the harshness of tobacco and make it appealing to young people. This study assessed flavored and menthol tobacco product sales at the national and state levels. Universal Product Code tobacco sales data collected by Nielsen were combined for convenience stores and all-outlets-combined during October 22, 2011-January 9, 2016. Products were characterized as flavored, menthol, or non-flavored/non-menthol. Total unit sales, and the proportion of flavored and menthol unit sales, were assessed nationally and by state for seven tobacco products. Joinpoint regression was used to assess trends in average monthly percentage change. Nationally, the proportion of flavored and menthol sales in 2015 was as follows: cigarettes (32.5% menthol), large cigars (26.1% flavored), cigarillos (47.5% flavored, 0.2% menthol), little cigars (21.8% flavored, 19.4% menthol), chewing tobacco (1.4% flavored, 0.7% menthol), moist snuff (3.0% flavored, 57.0% menthol), and snus (88.5% menthol). From 2011 to 2015, sales increased for flavored cigarillos and chewing tobacco, as well as for menthol cigarettes, little cigars, moist snuff, and snus. Sales decreased for flavored large cigars, moist snuff, and snus, and for menthol chewing tobacco. State-level variations were observed by product; for example, flavored little cigar sales ranged from 4.4% (Maine) to 69.3% (Utah) and flavored cigarillo sales ranged from 26.6% (Maine) to 63.0% (Maryland). Menthol and flavored sales have increased since 2011, particularly for the products with the highest number of units sold, and significant state variation exists. Efforts to restrict flavored tobacco product sales could reduce overall U.S. tobacco consumption. Flavors in tobacco products can mask the harshness of tobacco and make these products more appealing to young people. This is the first study to assess national and state-level trends in flavored and menthol tobacco product sales. These findings underscore the importance of population-based interventions to address flavored tobacco product use at the national, state, and local levels. Additionally, further monitoring of flavored and menthol tobacco product sales can inform potential future regulatory efforts at the national, state, and local levels.

Perceptions and Experiences with Flavored Non-Menthol Tobacco Products: A Systematic Review of Qualitative Studies

PubMed Central

Kowitt, Sarah D.; Meernik, Clare; Baker, Hannah M.; Osman, Amira; Huang, Li-Ling; Goldstein, Adam O.

2017-01-01

Although a few countries have banned flavored cigarettes (except menthol), flavors in most tobacco products remain unregulated across the globe. We conducted a systematic review of qualitative studies examining perceptions of and experiences with flavored non-menthol tobacco products. Of 20 studies on flavored tobacco products included in our qualitative systematic review, 10 examined hookah, six examined e-cigarettes, two examined little cigars and cigarillos (LCCs), and three examined other tobacco products, including cigarettes. The majority of studies, regardless of product type, reported positive perceptions of flavored tobacco products, particularly among young adults and adolescents. In six studies that assessed perceptions of harm (including hookah, LCCs, and other flavored tobacco products), participants believed flavored tobacco products to be less harmful than cigarettes. In studies that examined the role of flavors in experimentation and/or initiation (including three studies on e-cigarettes, one hookah study and one LCC study), participants mentioned flavors as specifically leading to their experimentation and/or initiation of flavored tobacco products. Given that many countries have not yet banned flavors in tobacco products, these findings add to existing research on why individuals use flavored tobacco products and how they perceive harm in flavored tobacco products, providing further support for banning non-menthol flavors in most tobacco products. PMID:28333107

Perceptions and Experiences with Flavored Non-Menthol Tobacco Products: A Systematic Review of Qualitative Studies.

PubMed

Kowitt, Sarah D; Meernik, Clare; Baker, Hannah M; Osman, Amira; Huang, Li-Ling; Goldstein, Adam O

2017-03-23

Although a few countries have banned flavored cigarettes (except menthol), flavors in most tobacco products remain unregulated across the globe. We conducted a systematic review of qualitative studies examining perceptions of and experiences with flavored non-menthol tobacco products. Of 20 studies on flavored tobacco products included in our qualitative systematic review, 10 examined hookah, six examined e-cigarettes, two examined little cigars and cigarillos (LCCs), and three examined other tobacco products, including cigarettes. The majority of studies, regardless of product type, reported positive perceptions of flavored tobacco products, particularly among young adults and adolescents. In six studies that assessed perceptions of harm (including hookah, LCCs, and other flavored tobacco products), participants believed flavored tobacco products to be less harmful than cigarettes. In studies that examined the role of flavors in experimentation and/or initiation (including three studies on e-cigarettes, one hookah study and one LCC study), participants mentioned flavors as specifically leading to their experimentation and/or initiation of flavored tobacco products. Given that many countries have not yet banned flavors in tobacco products, these findings add to existing research on why individuals use flavored tobacco products and how they perceive harm in flavored tobacco products, providing further support for banning non-menthol flavors in most tobacco products.

Preferences and Perceptions of Flavored Hookah Tobacco among US Women.

PubMed

Scott-Sheldon, Lori A J; Stroud, Laura R

2018-05-01

We assessed preferences, perceptions, and intentions to use flavored waterpipe (hookah) tobacco (HT) among women of reproductive age in the United States. A convenience sample of women 18-44 years of age (N = 238; mean age = 28; 74% white) were recruited via Amazon Mechanical Turk to complete a survey assessing preferences, perceptions, and intentions to use flavored HT. Of the women who had ever used hookah (62%), most (82%) used hookah sweetened with fruit flavors. Preferences for hookah flavors were statistically different between flavors such that women overall preferred sweet flavors (fruits, candy or other sweets, chocolate) versus other flavors (menthol/mint, clove/spice, alcohol, other beverages, tobacco/unflavored). Perceptions of general or pregnancy-related harmfulness did not differ between flavors. Sweet flavors (fruits, candy or other sweets, chocolate) were perceived to be less harsh than tobacco/unflavored hookah among women who had ever used hookah. Flavor preferences (but not perceptions of harmfulness or harshness) predicted intentions to use flavored HT in the future. Sweet flavored tobacco is preferred and used by reproductive-age women. Prohibiting flavorings in HT will likely lessen the appeal of smoking hookah to protect the health of women and children.

Providing information about a flavor to preschoolers: effects on liking and memory for having tasted it.

PubMed

Lumeng, Julie C; Cardinal, Tiffany M

2007-07-01

This study sought to determine if providing affectively positive information about a flavor to preschool-aged children during tasting will increase recognition of and liking for the flavor and if the recognition and liking are associated. Forty-six 3- to 6-year-old children tasted 10 flavors: 5 presented with affectively positive information and 5 without. The 10 flavors were then presented again interspersed with 10 distracter flavors. Children reported whether they had tasted the flavor previously and provided hedonic ratings for each flavor. Children's ability to remember having tasted a flavor was greater when the flavor was presented with affectively positive information than without in children throughout the age range of 3-6 years. In children younger than 4.5 years, the provision of information had no effect on hedonic rating, whereas in older children, the provision of information was associated with greater hedonic ratings. We conclude that providing affectively positive information to children about a flavor can increase their ability to recognize the flavor as previously tasted and increases hedonic rating of the flavor in children older than 4.5 years.

Trends in Sales of Flavored and Menthol Tobacco Products in the United States during 2011–2015

PubMed Central

Kuiper, Nicole M; Gammon, Doris; Loomis, Brett; Falvey, Kyle; Wang, Teresa W.; King, Brian A.; Rogers, Todd

2017-01-01

Introduction Flavors can mask the harshness of tobacco and make it appealing to young people. This study assessed flavored and menthol tobacco product sales at the national and state levels. Methods Universal Product Code (UPC) tobacco sales data collected by Nielsen were combined for convenience stores and all-outlets-combined during October 22, 2011–January 9, 2016. Products were characterized as flavored, menthol, or non-flavored/non-menthol. Total unit sales, and the proportion of flavored and menthol unit sales, were assessed nationally and by state for seven tobacco products. Joinpoint Regression was used to assess trends in average monthly percentage change. Results Nationally, the proportion of flavored and menthol sales in 2015 was as follows: cigarettes (32.5% menthol), large cigars (26.1% flavored), cigarillos (47.5% flavored, 0.2% menthol), little cigars (21.8% flavored, 19.4% menthol), chewing tobacco (1.4% flavored, 0.7% menthol), moist snuff (3.0% flavored, 57.0% menthol), and snus (88.5% menthol). From 2011-2015, sales increased for flavored cigarillos and chewing tobacco, as well as for menthol cigarettes, little cigars, moist snuff and snus. Sales decreased for flavored large cigars, moist snuff and snus, and for menthol chewing tobacco. State-level variations were observed by product; for example, flavored little cigar sales ranged from 4.4% (Maine) to 69.3% (Utah) and flavored cigarillo sales ranged from 26.6% (Maine) to 63.0% (Maryland). Conclusions Menthol and flavored sales have increased since 2011, particularly for the products with the highest number of units sold, and significant state variation exists. Efforts to restrict flavored tobacco product sales could reduce overall U.S. tobacco consumption. PMID:28575408

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.

PubMed

Rincon-Delgadillo, M I; Lopez-Hernandez, A; Wijaya, I; Rankin, S A

2012-03-01

Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This buttery aroma results, in part, from the presence of the vicinal dicarbonyl, diacetyl, which imparts a high level of buttery flavor notes and is a key component of SDL. Diacetyl (2,3-butanedione) is a volatile product of citrate metabolism produced by certain bacteria, including Lactococcus lactis ssp. diacetylactis and Leuconostoc citrovorum. In the United States, SDL are regarded as generally recognized as safe ingredients, whereby usage in food products is limited by good manufacturing practices. Recently, diacetyl has been implicated as a causative agent in certain lung ailments in plant workers; however, little is published about the volatile composition of SDL and the levels of diacetyl or other flavoring components in finished dairy products. The objective of this work was to characterize the volatile compounds of commercial SDL and to quantitate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in 18 SDL samples and 24 selected dairy products. Headspace volatiles were assessed using a solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. In addition to diacetyl (ranging from 1.2 to 22,000 μg/g), 40 compounds including 8 organic acids, 4 alcohols, 3 aldehydes, 7 esters, 3 furans, 10 ketones, 2 lactones, 2 sulfur-containing compounds, and 1 terpene were detected in the SDL. A total of 22 food samples were found to contain diacetyl ranging from 4.5 to 2,700 μg/100g. Other volatile compounds, including acetaldehyde, acetic acid, acetoin, benzaldehyde, butyric acid, formic acid, furfural, 2,3-heptanedione, 2,3-pentanedione, and propanoic acid, were also identified and quantified in SDL or food samples, or both. The results obtained in this work summarize the volatile composition of commercial SDL and the approximate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in SDL and selected dairy foods. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

c-Fos induction in mesotelencephalic dopamine pathway projection targets and dorsal striatum following oral intake of sugars and fats in rats.

PubMed

Dela Cruz, J A D; Coke, T; Karagiorgis, T; Sampson, C; Icaza-Cukali, D; Kest, K; Ranaldi, R; Bodnar, R J

2015-02-01

Overconsumption of nutrients high in fats and sugars can lead to obesity. Previous studies indicate that sugar or fat consumption activate individual brain sites using Fos-like immunoreactivity (FLI). Sugars and fats also elicit conditioned flavor preferences (CFP) that are differentially mediated by flavor-flavor (orosensory: f/f) and flavor-nutrient (post-ingestive: f/n) processes. Dopamine (DA) signaling in the medial prefrontal cortex (mPFC), the amygdala (AMY) and the nucleus accumbens (NAc), has been implicated in acquisition and expression of fat- and sugar-CFP. The present study examined the effects of acute consumption of fat (corn oil: f/f and f/n), glucose (f/f and f/n), fructose, (f/f only), saccharin, xanthan gum or water upon simultaneous FLI activation of DA mesotelencephalic nuclei (ventral tegmental area (VTA)) and projections (infralimbic and prelimbic mPFC, basolateral and central-cortico-medial AMY, core and shell of NAc as well as the dorsal striatum). Consumption of corn oil solutions, isocaloric to glucose and fructose, significantly increased FLI in all sites except for the NAc shell. Glucose intake significantly increased FLI in both AMY areas, dorsal striatum and NAc core, but not in either mPFC area, VTA or Nac shell. Correspondingly, fructose intake significantly increased FLI in the both AMY areas, the infralimbic mPFC and dorsal striatum, but not the prelimbic mPFC, VTA or either NAc area. Saccharin and xanthan gum intake failed to activate FLI relative to water. When significant FLI activation occurred, highly positive relationships were observed among sites, supporting the idea of activation of a distributed brain network mediating sugar and fat intake. Copyright © 2014 Elsevier Inc. All rights reserved.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Creutz, Michael

Using the Sigma model to explore the lowest order pseudo-scalar spectrum with SU(3) breaking, this talk considers an additional exact "taste" symmetry to mimic species doubling. Rooting replicas of a valid approach such as Wilson fermions reproduces the desired physical spectrum. In contrast, extra symmetries of the rooted staggered approach leave spurious states and a flavor dependent taste multiplicity.

Probing new charged scalars with neutrino trident production

NASA Astrophysics Data System (ADS)

Magill, Gabriel; Plestid, Ryan

2018-03-01

We investigate the possibility of using neutrino trident production to probe leptophilic charged scalars at future high intensity neutrino experiments. We show that under specific assumptions, this production process can provide competitive sensitivity for generic charged scalars as compared to common existing bounds. We also investigate how the recently proposed mixed-flavor production—where the two oppositely charged leptons in the final state need not be muon flavored—can give a 20%-50% increase in sensitivity for certain configurations of new physics couplings as compared to traditional trident modes. We then categorize all renormalizable leptophilic scalar extensions based on their representation under SU (2 )×U (1 ), and discuss the Higgs triplet and Zee-Babu models as explicit UV realizations. We find that the inclusion of additional doubly charged scalars and the need to reproduce neutrino masses make trident production uncompetitive with current bounds for these specific UV completions. Our work represents the first application of neutrino trident production to study charged scalars. Additionally, it is the first application of mixed-flavor trident production to study physics beyond the standard model more generally.

Anarchy with linear and bilinear interactions

NASA Astrophysics Data System (ADS)

Da Rold, Leandro

2017-10-01

Composite Higgs models with anarchic partial compositeness require a scale of new physics O(10-100) TeV, with the bounds being dominated by the dipole moments and ɛ K . The presence of anarchic bilinear interactions can change this picture. We show a solution to the SM flavor puzzle where the electron and the Right-handed quarks of the first generation have negligible linear interactions, and the bilinear interactions account for most of their masses, whereas the other chiral fermions follow a similar pattern to anarchic partial compositeness. We compute the bounds from flavor and CP violation and show that neutron and electron dipole moments, as well as ɛ K and μ → eγ, are compatible with a new physics scale below the TeV. Δ F = 2 operators involving Left-handed quarks and Δ F = 1 operators with d L give the most stringent bounds in this scenario. Their Wilson coefficients have the same origin as in anarchic partial compositeness, requiring the masses of the new states to be larger than O(6-7) TeV.

PHENIX measurements of open and hidden heavy flavor in p+p, p+Al, and p/d/3He+Au collisions across a wide range of rapidity

NASA Astrophysics Data System (ADS)

Lim, Sanghoon; Phenix Collaboration

2017-11-01

Despite intense theoretical and experimental investigation, the physical mechanisms governing the suppression of bound quark-antiquark states in nuclear collisions are not yet fully understood. While color screening in a plasma phase is expected to play a role, there are numerous other possible suppression mechanisms that do not require deconfinement, as well as effects on the heavy quark initial state in the nucleus which can also play a role. To study these effects, the PHENIX collaboration has used the flexibility of the RHIC accelerator complex to observe the evolution of open heavy flavor and quarkonia dynamics as both the projectile and target nuclei size are varied. Open heavy flavor in small collision systems can serve as the baseline for interpreting quarkonia production in the nuclear environment, and comparisons of the ψ (2 S) with the ψ (1 S) show that in rapidity regions with relatively high hadron density, the larger 2S state is preferentially more suppressed than the more tightly bound ψ (1 S). This suggests that late-stage mechanisms may be at least partially responsible for quarkonia suppression in nuclear collisions. In this talk, we will present results on excited-state quarkonia in p+p, p+Al, and p/d/3He+Au collisions and open heavy flavor in small systems, and discuss how these measurements impact our understanding of heavy quark behavior in the quark-gluon plasma.

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.

PubMed

de Souza, Anderson Proust Gonçalves; Vicente, Maristela de Araújo; Klein, Raphael Contelli; Fietto, Luciano Gomes; Coutrim, Maurício Xavier; de Cássia Franco Afonso, Robson José; Araújo, Leandro Dias; da Silva, Paulo Henrique Alves; Bouillet, Leoneide Erica Maduro; Castro, Ieso Miranda; Brandão, Rogelio Lopes

2012-02-01

In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5',5″-trifluor-D: ,L: -leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. "Cachaça" produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in "cachaça" production.

Search for anomalous production of events with three or more leptons in pp collisions at √s =8 TeV

NASA Astrophysics Data System (ADS)

Chatrchyan, S.; Khachatryan, V.; Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Bergauer, T.; Dragicevic, M.; Erö, J.; Fabjan, C.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Hartl, C.; Hörmann, N.; Hrubec, J.; Jeitler, M.; Kiesenhofer, W.; Knünz, V.; Krammer, M.; Krätschmer, I.; Liko, D.; Mikulec, I.; Rabady, D.; Rahbaran, B.; Rohringer, H.; Schöfbeck, R.; Strauss, J.; Taurok, A.; Treberer-Treberspurg, W.; Waltenberger, W.; Wulz, C.-E.; Mossolov, V.; Shumeiko, N.; Suarez Gonzalez, J.; Alderweireldt, S.; Bansal, M.; Bansal, S.; Cornelis, T.; De Wolf, E. A.; Janssen, X.; Knutsson, A.; Luyckx, S.; Ochesanu, S.; Roland, B.; Rougny, R.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Van Spilbeeck, A.; Blekman, F.; Blyweert, S.; D'Hondt, J.; Heracleous, N.; Kalogeropoulos, A.; Keaveney, J.; Kim, T. J.; Lowette, S.; Maes, M.; Olbrechts, A.; Strom, D.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Onsem, G. P.; Villella, I.; Caillol, C.; Clerbaux, B.; De Lentdecker, G.; Favart, L.; Gay, A. P. R.; Léonard, A.; Marage, P. E.; Mohammadi, A.; Perniè, L.; Reis, T.; Seva, T.; Thomas, L.; Vander Velde, C.; Vanlaer, P.; Wang, J.; Adler, V.; Beernaert, K.; Benucci, L.; Cimmino, A.; Costantini, S.; Crucy, S.; Dildick, S.; Garcia, G.; Klein, B.; Lellouch, J.; Mccartin, J.; Ocampo Rios, A. A.; Ryckbosch, D.; Salva Diblen, S.; Sigamani, M.; Strobbe, N.; Thyssen, F.; Tytgat, M.; Walsh, S.; Yazgan, E.; Zaganidis, N.; Basegmez, S.; Beluffi, C.; Bruno, G.; Castello, R.; Caudron, A.; Ceard, L.; Da Silveira, G. G.; Delaere, C.; du Pree, T.; Favart, D.; Forthomme, L.; Giammanco, A.; Hollar, J.; Jez, P.; Komm, M.; Lemaitre, V.; Liao, J.; Militaru, O.; Nuttens, C.; Pagano, D.; Pin, A.; Piotrzkowski, K.; Popov, A.; Quertenmont, L.; Selvaggi, M.; Vidal Marono, M.; Vizan Garcia, J. M.; Beliy, N.; Caebergs, T.; Daubie, E.; Hammad, G. H.; Alves, G. A.; Correa Martins Junior, M.; Dos Reis Martins, T.; Pol, M. E.; Souza, M. H. G.; Aldá Júnior, W. L.; Carvalho, W.; Chinellato, J.; Custódio, A.; Da Costa, E. M.; De Jesus Damiao, D.; De Oliveira Martins, C.; Fonseca De Souza, S.; Malbouisson, H.; Malek, M.; Matos Figueiredo, D.; Mundim, L.; Nogima, H.; Prado Da Silva, W. L.; Santaolalla, J.; Santoro, A.; Sznajder, A.; Tonelli Manganote, E. J.; Vilela Pereira, A.; Bernardes, C. A.; Dias, F. A.; Tomei, T. R. Fernandez Perez; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Genchev, V.; Iaydjiev, P.; Marinov, A.; Piperov, S.; Rodozov, M.; Sultanov, G.; Vutova, M.; Dimitrov, A.; Glushkov, I.; Hadjiiska, R.; Kozhuharov, V.; Litov, L.; Pavlov, B.; Petkov, P.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Du, R.; Jiang, C. H.; Liang, D.; Liang, S.; Meng, X.; Plestina, R.; Tao, J.; Wang, X.; Wang, Z.; Asawatangtrakuldee, C.; Ban, Y.; Guo, Y.; Li, Q.; Li, W.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Zhang, L.; Zou, W.; Avila, C.; Chaparro Sierra, L. F.; Florez, C.; Gomez, J. P.; Gomez Moreno, B.; Sanabria, J. C.; Godinovic, N.; Lelas, D.; Polic, D.; Puljak, I.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Kadija, K.; Luetic, J.; Mekterovic, D.; Morovic, S.; Sudic, L.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Finger, M.; Finger, M.; Assran, Y.; Elgammal, S.; Ellithi Kamel, A.; Mahmoud, M. A.; Mahrous, A.; Radi, A.; Kadastik, M.; Müntel, M.; Murumaa, M.; Raidal, M.; Tiko, A.; Eerola, P.; Fedi, G.; Voutilainen, M.; Härkönen, J.; Karimäki, V.; Kinnunen, R.; Kortelainen, M. J.; Lampén, T.; Lassila-Perini, K.; Lehti, S.; Lindén, T.; Luukka, P.; Mäenpää, T.; Peltola, T.; Tuominen, E.; Tuominiemi, J.; Tuovinen, E.; Wendland, L.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Fabbro, B.; Faure, J. L.; Ferri, F.; Ganjour, S.; Givernaud, A.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Locci, E.; Malcles, J.; Nayak, A.; Rander, J.; Rosowsky, A.; Titov, M.; Baffioni, S.; Beaudette, F.; Busson, P.; Charlot, C.; Daci, N.; Dahms, T.; Dalchenko, M.; Dobrzynski, L.; Filipovic, N.; Florent, A.; Granier de Cassagnac, R.; Mastrolorenzo, L.; Miné, P.; Mironov, C.; Naranjo, I. N.; Nguyen, M.; Ochando, C.; Paganini, P.; Sabes, D.; Salerno, R.; Sauvan, J. B.; Sirois, Y.; Veelken, C.; Yilmaz, Y.; Zabi, A.; Agram, J.-L.; Andrea, J.; Bloch, D.; Brom, J.-M.; Chabert, E. C.; Collard, C.; Conte, E.; Drouhin, F.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Goetzmann, C.; Juillot, P.; Le Bihan, A.-C.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Beaupere, N.; Boudoul, G.; Brochet, S.; Carrillo Montoya, C. A.; Chasserat, J.; Chierici, R.; Contardo, D.; Depasse, P.; El Mamouni, H.; Fan, J.; Fay, J.; Gascon, S.; Gouzevitch, M.; Ille, B.; Kurca, T.; Lethuillier, M.; Mirabito, L.; Perries, S.; Ruiz Alvarez, J. D.; Sgandurra, L.; Sordini, V.; Vander Donckt, M.; Verdier, P.; Viret, S.; Xiao, H.; Tsamalaidze, Z.; Autermann, C.; Beranek, S.; Bontenackels, M.; Calpas, B.; Edelhoff, M.; Feld, L.; Hindrichs, O.; Klein, K.; Ostapchuk, A.; Perieanu, A.; Raupach, F.; Sammet, J.; Schael, S.; Sprenger, D.; Weber, H.; Wittmer, B.; Zhukov, V.; Ata, M.; Caudron, J.; Dietz-Laursonn, E.; Duchardt, D.; Erdmann, M.; Fischer, R.; Güth, A.; Hebbeker, T.; Heidemann, C.; Hoepfner, K.; Klingebiel, D.; Knutzen, S.; Kreuzer, P.; Merschmeyer, M.; Meyer, A.; Olschewski, M.; Padeken, K.; Papacz, P.; Reithler, H.; Schmitz, S. A.; Sonnenschein, L.; Teyssier, D.; Thüer, S.; Weber, M.; Cherepanov, V.; Erdogan, Y.; Flügge, G.; Geenen, H.; Geisler, M.; Haj Ahmad, W.; Hoehle, F.; Kargoll, B.; Kress, T.; Kuessel, Y.; Lingemann, J.; Nowack, A.; Nugent, I. M.; Perchalla, L.; Pooth, O.; Stahl, A.; Asin, I.; Bartosik, N.; Behr, J.; Behrenhoff, W.; Behrens, U.; Bell, A. J.; Bergholz, M.; Bethani, A.; Borras, K.; Burgmeier, A.; Cakir, A.; Calligaris, L.; Campbell, A.; Choudhury, S.; Costanza, F.; Diez Pardos, C.; Dooling, S.; Dorland, T.; Eckerlin, G.; Eckstein, D.; Eichhorn, T.; Flucke, G.; Geiser, A.; Grebenyuk, A.; Gunnellini, P.; Habib, S.; Hauk, J.; Hellwig, G.; Hempel, M.; Horton, D.; Jung, H.; Kasemann, M.; Katsas, P.; Kieseler, J.; Kleinwort, C.; Krämer, M.; Krücker, D.; Lange, W.; Leonard, J.; Lipka, K.; Lohmann, W.; Lutz, B.; Mankel, R.; Marfin, I.; Melzer-Pellmann, I.-A.; Meyer, A. B.; Mnich, J.; Mussgiller, A.; Naumann-Emme, S.; Novgorodova, O.; Nowak, F.; Ntomari, E.; Perrey, H.; Petrukhin, A.; Pitzl, D.; Placakyte, R.; Raspereza, A.; Ribeiro Cipriano, P. M.; Riedl, C.; Ron, E.; Sahin, M. Ö.; Salfeld-Nebgen, J.; Saxena, P.; Schmidt, R.; Schoerner-Sadenius, T.; Schröder, M.; Stein, M.; Vargas Trevino, A. D. R.; Walsh, R.; Wissing, C.; Aldaya Martin, M.; Blobel, V.; Enderle, H.; Erfle, J.; Garutti, E.; Goebel, K.; Görner, M.; Gosselink, M.; Haller, J.; Höing, R. S.; Kirschenmann, H.; Klanner, R.; Kogler, R.; Lange, J.; Lapsien, T.; Lenz, T.; Marchesini, I.; Ott, J.; Peiffer, T.; Pietsch, N.; Rathjens, D.; Sander, C.; Schettler, H.; Schleper, P.; Schlieckau, E.; Schmidt, A.; Seidel, M.; Sibille, J.; Sola, V.; Stadie, H.; Steinbrück, G.; Troendle, D.; Usai, E.; Vanelderen, L.; Barth, C.; Baus, C.; Berger, J.; Böser, C.; Butz, E.; Chwalek, T.; De Boer, W.; Descroix, A.; Dierlamm, A.; Feindt, M.; Guthoff, M.; Hartmann, F.; Hauth, T.; Held, H.; Hoffmann, K. H.; Husemann, U.; Katkov, I.; Kornmayer, A.; Kuznetsova, E.; Lobelle Pardo, P.; Martschei, D.; Mozer, M. U.; Müller, Th.; Niegel, M.; Nürnberg, A.; Oberst, O.; Quast, G.; Rabbertz, K.; Ratnikov, F.; Röcker, S.; Schilling, F.-P.; Schott, G.; Simonis, H. J.; Stober, F. M.; Ulrich, R.; Wagner-Kuhr, J.; Wayand, S.; Weiler, T.; Wolf, R.; Zeise, M.; Anagnostou, G.; Daskalakis, G.; Geralis, T.; Kesisoglou, S.; Kyriakis, A.; Loukas, D.; Markou, A.; Markou, C.; Psallidas, A.; Topsis-Giotis, I.; Gouskos, L.; Panagiotou, A.; Saoulidou, N.; Stiliaris, E.; Aslanoglou, X.; Evangelou, I.; Flouris, G.; Foudas, C.; Jones, J.; Kokkas, P.; Manthos, N.; Papadopoulos, I.; Paradas, E.; Bencze, G.; Hajdu, C.; Hidas, P.; Horvath, D.; Sikler, F.; Veszpremi, V.; Vesztergombi, G.; Zsigmond, A. J.; Beni, N.; Czellar, S.; Molnar, J.; Palinkas, J.; Szillasi, Z.; Karancsi, J.; Raics, P.; Trocsanyi, Z. L.; Ujvari, B.; Swain, S. K.; Beri, S. B.; Bhatnagar, V.; Dhingra, N.; Gupta, R.; Kaur, M.; Mittal, M.; Nishu, N.; Sharma, A.; Singh, J. B.; Kumar, Ashok; Kumar, Arun; Ahuja, S.; Bhardwaj, A.; Choudhary, B. C.; Kumar, A.; Malhotra, S.; Naimuddin, M.; Ranjan, K.; Sharma, V.; Shivpuri, R. 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S.; Colaleo, A.; Creanza, D.; De Filippis, N.; De Palma, M.; Fiore, L.; Iaselli, G.; Maggi, G.; Maggi, M.; Marangelli, B.; My, S.; Nuzzo, S.; Pacifico, N.; Pompili, A.; Pugliese, G.; Radogna, R.; Selvaggi, G.; Silvestris, L.; Singh, G.; Venditti, R.; Verwilligen, P.; Zito, G.; Abbiendi, G.; Benvenuti, A. C.; Bonacorsi, D.; Braibant-Giacomelli, S.; Brigliadori, L.; Campanini, R.; Capiluppi, P.; Castro, A.; Cavallo, F. R.; Codispoti, G.; Cuffiani, M.; Dallavalle, G. M.; Fabbri, F.; Fanfani, A.; Fasanella, D.; Giacomelli, P.; Grandi, C.; Guiducci, L.; Marcellini, S.; Masetti, G.; Meneghelli, M.; Montanari, A.; Navarria, F. L.; Odorici, F.; Perrotta, A.; Primavera, F.; Rossi, A. M.; Rovelli, T.; Siroli, G. 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M.; Lista, L.; Meola, S.; Merola, M.; Paolucci, P.; Azzi, P.; Bacchetta, N.; Bisello, D.; Branca, A.; Carlin, R.; Checchia, P.; Dorigo, T.; Galanti, M.; Gasparini, F.; Gasparini, U.; Giubilato, P.; Gozzelino, A.; Kanishchev, K.; Lacaprara, S.; Lazzizzera, I.; Margoni, M.; Meneguzzo, A. T.; Montecassiano, F.; Passaseo, M.; Pazzini, J.; Pozzobon, N.; Ronchese, P.; Simonetto, F.; Torassa, E.; Tosi, M.; Vanini, S.; Zotto, P.; Zucchetta, A.; Zumerle, G.; Gabusi, M.; Ratti, S. P.; Riccardi, C.; Salvini, P.; Vitulo, P.; Biasini, M.; Bilei, G. M.; Fanò, L.; Lariccia, P.; Mantovani, G.; Menichelli, M.; Romeo, F.; Saha, A.; Santocchia, A.; Spiezia, A.; Androsov, K.; Azzurri, P.; Bagliesi, G.; Bernardini, J.; Boccali, T.; Broccolo, G.; Castaldi, R.; Ciocci, M. A.; Dell'Orso, R.; Donato, S.; Fiori, F.; Foà, L.; Giassi, A.; Grippo, M. T.; Kraan, A.; Ligabue, F.; Lomtadze, T.; Martini, L.; Messineo, A.; Moon, C. S.; Palla, F.; Rizzi, A.; Savoy-Navarro, A.; Serban, A. T.; Spagnolo, P.; Squillacioti, P.; Tenchini, R.; Tonelli, G.; Venturi, A.; Verdini, P. G.; Vernieri, C.; Barone, L.; Cavallari, F.; Del Re, D.; Diemoz, M.; Grassi, M.; Jorda, C.; Longo, E.; Margaroli, F.; Meridiani, P.; Micheli, F.; Nourbakhsh, S.; Organtini, G.; Paramatti, R.; Rahatlou, S.; Rovelli, C.; Soffi, L.; Traczyk, P.; Amapane, N.; Arcidiacono, R.; Argiro, S.; Arneodo, M.; Bellan, R.; Biino, C.; Cartiglia, N.; Casasso, S.; Costa, M.; Degano, A.; Demaria, N.; Mariotti, C.; Maselli, S.; Migliore, E.; Monaco, V.; Musich, M.; Obertino, M. M.; Ortona, G.; Pacher, L.; Pastrone, N.; Pelliccioni, M.; Potenza, A.; Romero, A.; Ruspa, M.; Sacchi, R.; Solano, A.; Staiano, A.; Tamponi, U.; Belforte, S.; Candelise, V.; Casarsa, M.; Cossutti, F.; Della Ricca, G.; Gobbo, B.; La Licata, C.; Marone, M.; Montanino, D.; Penzo, A.; Schizzi, A.; Umer, T.; Zanetti, A.; Chang, S.; Kim, T. Y.; Nam, S. K.; Kim, D. H.; Kim, G. N.; Kim, J. E.; Kim, M. S.; Kong, D. J.; Lee, S.; Oh, Y. 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R.; Alexander, J.; Chatterjee, A.; Chu, J.; Eggert, N.; Gibbons, L. K.; Hopkins, W.; Khukhunaishvili, A.; Kreis, B.; Mirman, N.; Nicolas Kaufman, G.; Patterson, J. R.; Ryd, A.; Salvati, E.; Sun, W.; Teo, W. D.; Thom, J.; Thompson, J.; Tucker, J.; Weng, Y.; Winstrom, L.; Wittich, P.; Winn, D.; Abdullin, S.; Albrow, M.; Anderson, J.; Apollinari, G.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Burkett, K.; Butler, J. N.; Chetluru, V.; Cheung, H. W. K.; Chlebana, F.; Cihangir, S.; Elvira, V. D.; Fisk, I.; Freeman, J.; Gao, Y.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Hare, D.; Harris, R. M.; Hirschauer, J.; Hooberman, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Kaadze, K.; Klima, B.; Kwan, S.; Linacre, J.; Lincoln, D.; Lipton, R.; Liu, T.; Lykken, J.; Maeshima, K.; Marraffino, J. M.; Martinez Outschoorn, V. I.; Maruyama, S.; Mason, D.; McBride, P.; Mishra, K.; Mrenna, S.; Musienko, Y.; Nahn, S.; Newman-Holmes, C.; O'Dell, V.; Prokofyev, O.; Ratnikova, N.; Sexton-Kennedy, E.; Sharma, S.; Soha, A.; Spalding, W. J.; Spiegel, L.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vidal, R.; Whitbeck, A.; Whitmore, J.; Wu, W.; Yang, F.; Yun, J. C.; Acosta, D.; Avery, P.; Bourilkov, D.; Cheng, T.; Das, S.; De Gruttola, M.; Di Giovanni, G. P.; Dobur, D.; Field, R. D.; Fisher, M.; Fu, Y.; Furic, I. K.; Hugon, J.; Kim, B.; Konigsberg, J.; Korytov, A.; Kropivnitskaya, A.; Kypreos, T.; Low, J. F.; Matchev, K.; Milenovic, P.; Mitselmakher, G.; Muniz, L.; Rinkevicius, A.; Shchutska, L.; Skhirtladze, N.; Snowball, M.; Yelton, J.; Zakaria, M.; Gaultney, V.; Hewamanage, S.; Linn, S.; Markowitz, P.; Martinez, G.; Rodriguez, J. L.; Adams, T.; Askew, A.; Bochenek, J.; Chen, J.; Diamond, B.; Haas, J.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Prosper, H.; Veeraraghavan, V.; Weinberg, M.; Baarmand, M. M.; Dorney, B.; Hohlmann, M.; Kalakhety, H.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Bazterra, V. E.; Betts, R. R.; Bucinskaite, I.; Cavanaugh, R.; Evdokimov, O.; Gauthier, L.; Gerber, C. E.; Hofman, D. J.; Khalatyan, S.; Kurt, P.; Moon, D. H.; O'Brien, C.; Silkworth, C.; Turner, P.; Varelas, N.; Akgun, U.; Albayrak, E. A.; Bilki, B.; Clarida, W.; Dilsiz, K.; Duru, F.; Haytmyradov, M.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Rahmat, R.; Sen, S.; Tan, P.; Tiras, E.; Wetzel, J.; Yetkin, T.; Yi, K.; Barnett, B. A.; Blumenfeld, B.; Bolognesi, S.; Fehling, D.; Gritsan, A. V.; Maksimovic, P.; Martin, C.; Swartz, M.; Baringer, P.; Bean, A.; Benelli, G.; Gray, J.; Kenny, R. P.; Murray, M.; Noonan, D.; Sanders, S.; Sekaric, J.; Stringer, R.; Wang, Q.; Wood, J. S.; Barfuss, A. F.; Chakaberia, I.; Ivanov, A.; Khalil, S.; Makouski, M.; Maravin, Y.; Saini, L. K.; Shrestha, S.; Svintradze, I.; Gronberg, J.; Lange, D.; Rebassoo, F.; Wright, D.; Baden, A.; Calvert, B.; Eno, S. C.; Gomez, J. A.; Hadley, N. J.; Kellogg, R. G.; Kolberg, T.; Lu, Y.; Marionneau, M.; Mignerey, A. C.; Pedro, K.; Skuja, A.; Temple, J.; Tonjes, M. B.; Tonwar, S. C.; Apyan, A.; Barbieri, R.; Bauer, G.; Busza, W.; Cali, I. A.; Chan, M.; Di Matteo, L.; Dutta, V.; Gomez Ceballos, G.; Goncharov, M.; Gulhan, D.; Klute, M.; Lai, Y. S.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Ma, T.; Paus, C.; Ralph, D.; Roland, C.; Roland, G.; Stephans, G. S. F.; Stöckli, F.; Sumorok, K.; Velicanu, D.; Veverka, J.; Wyslouch, B.; Yang, M.; Yoon, A. S.; Zanetti, M.; Zhukova, V.; Dahmes, B.; De Benedetti, A.; Gude, A.; Kao, S. C.; Klapoetke, K.; Kubota, Y.; Mans, J.; Pastika, N.; Rusack, R.; Singovsky, A.; Tambe, N.; Turkewitz, J.; Acosta, J. G.; Cremaldi, L. M.; Kroeger, R.; Oliveros, S.; Perera, L.; Sanders, D. A.; Summers, D.; Avdeeva, E.; Bloom, K.; Bose, S.; Claes, D. R.; Dominguez, A.; Gonzalez Suarez, R.; Keller, J.; Knowlton, D.; Kravchenko, I.; Lazo-Flores, J.; Malik, S.; Meier, F.; Snow, G. R.; Dolen, J.; Godshalk, A.; Iashvili, I.; Jain, S.; Kharchilava, A.; Kumar, A.; Rappoccio, S.; Alverson, G.; Barberis, E.; Baumgartel, D.; Chasco, M.; Haley, J.; Massironi, A.; Nash, D.; Orimoto, T.; Trocino, D.; Wood, D.; Zhang, J.; Anastassov, A.; Hahn, K. A.; Kubik, A.; Lusito, L.; Mucia, N.; Odell, N.; Pollack, B.; Pozdnyakov, A.; Schmitt, M.; Stoynev, S.; Sung, K.; Velasco, M.; Won, S.; Berry, D.; Brinkerhoff, A.; Chan, K. M.; Drozdetskiy, A.; Hildreth, M.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Kolb, J.; Lannon, K.; Luo, W.; Lynch, S.; Marinelli, N.; Morse, D. M.; Pearson, T.; Planer, M.; Ruchti, R.; Slaunwhite, J.; Valls, N.; Wayne, M.; Wolf, M.; Woodard, A.; Antonelli, L.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Hill, C.; Hughes, R.; Kotov, K.; Ling, T. Y.; Puigh, D.; Rodenburg, M.; Smith, G.; Vuosalo, C.; Winer, B. L.; Wolfe, H.; Wulsin, H. W.; Berry, E.; Elmer, P.; Halyo, V.; Hebda, P.; Hunt, A.; Jindal, P.; Koay, S. A.; Lujan, P.; Marlow, D.; Medvedeva, T.; Mooney, M.; Olsen, J.; Piroué, P.; Quan, X.; Raval, A.; Saka, H.; Stickland, D.; Tully, C.; Werner, J. S.; Zenz, S. C.; Zuranski, A.; Brownson, E.; Lopez, A.; Mendez, H.; Ramirez Vargas, J. E.; Alagoz, E.; Benedetti, D.; Bolla, G.; Bortoletto, D.; De Mattia, M.; Everett, A.; Hu, Z.; Jha, M. K.; Jones, M.; Jung, K.; Kress, M.; Leonardo, N.; Lopes Pegna, D.; Maroussov, V.; Merkel, P.; Miller, D. H.; Neumeister, N.; Radburn-Smith, B. C.; Shipsey, I.; Silvers, D.; Svyatkovskiy, A.; Wang, F.; Xie, W.; Xu, L.; Yoo, H. D.; Zablocki, J.; Zheng, Y.; Parashar, N.; Adair, A.; Akgun, B.; Ecklund, K. M.; Geurts, F. J. M.; Li, W.; Michlin, B.; Padley, B. P.; Redjimi, R.; Roberts, J.; Zabel, J.; Betchart, B.; Bodek, A.; Covarelli, R.; de Barbaro, P.; Demina, R.; Eshaq, Y.; Ferbel, T.; Garcia-Bellido, A.; Goldenzweig, P.; Han, J.; Harel, A.; Miner, D. C.; Petrillo, G.; Vishnevskiy, D.; Zielinski, M.; Bhatti, A.; Ciesielski, R.; Demortier, L.; Goulianos, K.; Lungu, G.; Malik, S.; Mesropian, C.; Arora, S.; Barker, A.; Chou, J. P.; Contreras-Campana, C.; Contreras-Campana, E.; Duggan, D.; Evans, J.; Ferencek, D.; Gershtein, Y.; Gray, R.; Halkiadakis, E.; Hidas, D.; Lath, A.; Panwalkar, S.; Park, M.; Patel, R.; Rekovic, V.; Robles, J.; Salur, S.; Schnetzer, S.; Seitz, C.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Rose, K.; Spanier, S.; Yang, Z. C.; York, A.; Bouhali, O.; Eusebi, R.; Flanagan, W.; Gilmore, J.; Kamon, T.; Khotilovich, V.; Krutelyov, V.; Montalvo, R.; Osipenkov, I.; Pakhotin, Y.; Perloff, A.; Roe, J.; Safonov, A.; Sakuma, T.; Suarez, I.; Tatarinov, A.; Toback, D.; Akchurin, N.; Cowden, C.; Damgov, J.; Dragoiu, C.; Dudero, P. R.; Faulkner, J.; Kovitanggoon, K.; Kunori, S.; Lee, S. W.; Libeiro, T.; Volobouev, I.; Appelt, E.; Delannoy, A. G.; Greene, S.; Gurrola, A.; Johns, W.; Maguire, C.; Mao, Y.; Melo, A.; Sharma, M.; Sheldon, P.; Snook, B.; Tuo, S.; Velkovska, J.; Arenton, M. W.; Boutle, S.; Cox, B.; Francis, B.; Goodell, J.; Hirosky, R.; Ledovskoy, A.; Li, H.; Lin, C.; Neu, C.; Wood, J.; Gollapinni, S.; Harr, R.; Karchin, P. E.; Kottachchi Kankanamge Don, C.; Lamichhane, P.; Belknap, D. A.; Borrello, L.; Carlsmith, D.; Cepeda, M.; Dasu, S.; Duric, S.; Friis, E.; Grothe, M.; Hall-Wilton, R.; Herndon, M.; Hervé, A.; Klabbers, P.; Klukas, J.; Lanaro, A.; Lazaridis, C.; Levine, A.; Loveless, R.; Mohapatra, A.; Ojalvo, I.; Perry, T.; Pierro, G. A.; Polese, G.; Ross, I.; Sarangi, T.; Savin, A.; Smith, W. H.; Woods, N.; CMS Collaboration

2014-08-01

A search for physics beyond the standard model in events with at least three leptons is presented. The data sample, corresponding to an integrated luminosity of 19.5 fb-1 of proton-proton collisions with center-of-mass energy √s =8 TeV, was collected by the CMS experiment at the LHC during 2012. The data are divided into exclusive categories based on the number of leptons and their flavor, the presence or absence of an opposite-sign, same-flavor lepton pair (OSSF), the invariant mass of the OSSF pair, the presence or absence of a tagged bottom-quark jet, the number of identified hadronically decaying τ leptons, and the magnitude of the missing transverse energy and of the scalar sum of jet transverse momenta. The numbers of observed events are found to be consistent with the expected numbers from standard model processes, and limits are placed on new-physics scenarios that yield multilepton final states. In particular, scenarios that predict Higgs boson production in the context of supersymmetric decay chains are examined. We also place a 95% confidence level upper limit of 1.3% on the branching fraction for the decay of a top quark to a charm quark and a Higgs boson (t→cH), which translates to a bound on the left- and right-handed top-charm flavor-violating Higgs Yukawa couplings, λtcH and λctH, respectively, of √|λtcH|2+|λctH|2 <0.21.

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

Potential hazards in smoke-flavored fish

NASA Astrophysics Data System (ADS)

Lin, Hong; Jiang, Jie; Li, Donghua

2008-08-01

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

Lepton-flavor violating B decays in generic Z' models

NASA Astrophysics Data System (ADS)

Crivellin, Andreas; Hofer, Lars; Matias, Joaquim; Nierste, Ulrich; Pokorski, Stefan; Rosiek, Janusz

2015-09-01

LHCb has reported deviations from the Standard Model in b →s μ+μ- transitions for which a new neutral gauge boson is a prime candidate for an explanation. As this gauge boson has to couple in a flavor nonuniversal way to muons and electrons in order to explain RK, it is interesting to examine the possibility that also lepton flavor is violated, especially in the light of the CMS excess in h →τ±μ∓. In this article, we investigate the perspectives to discover the lepton-flavor violating modes B →K(*)τ±μ∓ , Bs→τ±μ∓ and B →K(*)μ±e∓, Bs→μ±e∓. For this purpose we consider a simplified model in which new-physics effects originate from an additional neutral gauge boson (Z') with generic couplings to quarks and leptons. The constraints from τ →3 μ , τ →μ ν ν ¯, μ →e γ , gμ-2 , semileptonic b →s μ+μ- decays, B →K(*)ν ν ¯ and Bs-B¯s mixing are examined. From these decays, we determine upper bounds on the decay rates of lepton-flavor violating B decays. Br (B →K ν ν ¯) limits the branching ratios of lepton-flavor violating B decays to be smaller than 8 ×10-5(2 ×10-5) for vectorial (left-handed) lepton couplings. However, much stronger bounds can be obtained by a combined analysis of Bs-B¯s, τ →3 μ , τ →μ ν ν ¯ and other rare decays. The bounds depend on the amount of fine-tuning among the contributions to Bs-B¯s mixing. Allowing for a fine-tuning at the percent level we find upper bounds of the order of 10-6 for branching ratios into τ μ final states, while Bs→μ±e∓ is strongly suppressed and only B →K(*)μ±e∓ can be experimentally accessible (with a branching ratio of order 10-7).

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes

PubMed Central

Allen, Joseph G.; Flanigan, Skye S.; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H.; Christiani, David C.

2015-01-01

Background: There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as “popcorn lung.” There has been limited research on flavoring chemicals in e-cigarettes. Objective: We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. Methods: We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. Results: At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Conclusion: Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Citation: Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733–739; http://dx.doi.org/10.1289/ehp.1510185 PMID:26642857

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.

PubMed

Allen, Joseph G; Flanigan, Skye S; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H; Christiani, David C

2016-06-01

There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as "popcorn lung." There has been limited research on flavoring chemicals in e-cigarettes. We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733-739; http://dx.doi.org/10.1289/ehp.1510185.

Supernova signatures of neutrino mass ordering

NASA Astrophysics Data System (ADS)

Scholberg, Kate

2018-01-01

A suite of detectors around the world is poised to measure the flavor-energy-time evolution of the ten-second burst of neutrinos from a core-collapse supernova occurring in the Milky Way or nearby. Next-generation detectors to be built in the next decade will have enhanced flavor sensitivity and statistics. Not only will the observation of this burst allow us to peer inside the dense matter of the extreme event and learn about the collapse processes and the birth of the remnant, but the neutrinos will bring information about neutrino properties themselves. This review surveys some of the physical signatures that the currently-unknown neutrino mass pattern will imprint on the observed neutrino events at Earth, emphasizing the most robust and least model-dependent signatures of mass ordering.

Abelianization and sequential confinement in 2 + 1 dimensions

NASA Astrophysics Data System (ADS)

Benvenuti, Sergio; Giacomelli, Simone

2017-10-01

We consider the lagrangian description of Argyres-Douglas theories of type A 2 N -1, which is a SU( N) gauge theory with an adjoint and one fundamental flavor. An appropriate reformulation allows us to map the moduli space of vacua across the duality, and to dimensionally reduce. Going down to three dimensions, we find that the adjoint SQCD "abelianizes": in the infrared it is equivalent to a N=4 linear quiver theory. Moreover, we study the mirror dual: using a monopole duality to "sequentially confine" quivers tails with balanced nodes, we show that the mirror RG flow lands on N=4 SQED with N flavors. These results make the supersymmetry enhancement explicit and provide a physical derivation of previous proposals for the three dimensional mirror of AD theories.

Phases of QCD3 from non-SUSY Seiberg duality and brane dynamics

NASA Astrophysics Data System (ADS)

Armoni, Adi; Niarchos, Vasilis

2018-05-01

We consider a nonsupersymmetric USp Yang-Mills Chern-Simons gauge theory coupled to fundamental flavors. The theory is realised in type-IIB string theory via an embedding in a Hanany-Witten brane configuration which includes an orientifold and antibranes. We argue that the theory admits a magnetic Seiberg dual. Using the magnetic dual we identify dynamics in field theory and brane physics that correspond to various phases, obtaining a better understanding of three-dimensional bosonization and dynamical breaking of flavor symmetry in USp QCD3 theory. In field theory both phases correspond to magnetic "squark" condensation. In string theory, they correspond to open string tachyon condensation and brane reconnection. We also discuss other phases where the magnetic `squark' is massive. Finally, we briefly comment on the case of unitary gauge groups.

Consumer preferences for mild cheddar cheese flavors.

PubMed

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Effect of flavored milk vs plain milk on total milk intake and nutrient provision in children.

PubMed

Fayet-Moore, Flavia

2016-01-01

Concerns surrounding added sugars and their effects on health have created a need to review the literature to assess consumption of flavored milk, consumer preferences for flavored milk, behavior related to the intake of flavored milk, and the effect of flavored milk on the diet and health of children. A review of the literature was performed using the following keywords: milk, flavored, flavoured, sweetened, and chocolate. The search was limited to articles published in English, studies conducted in children, and studies reporting on prevalence of consumption, trends in consumption, preferences for flavored milk, intakes of milk and nutrients, and health outcomes. Fifty-three studies were included. Flavored milk receives the highest palatability rating among children. Children drink more flavored milk than plain milk and, when flavored milk is not available, children drink less plain milk and, consequently, less milk overall. Consumers of flavored milk have a higher total milk intake. Micronutrient intake among consumers of flavored milk is similar to that among consumers of plain milk, while intakes of energy and sugars vary, owing to differences in reporting across studies. There is no association between flavored milk intake and weight status among normal-weight children, and some contradictory effects of flavored milk intake have been observed in subgroups of overweight children. Flavored milk is a palatable beverage choice that helps children to meet calcium targets. Further research to test the effect of flavored milk consumption among overweight children is warranted. © The Author(s) 2015. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type.

PubMed

Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength.

The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

PubMed

Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

PubMed

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Constraints and implications on Higgs FCNC couplings from precision measurement of Bs→μ+μ- decay

NASA Astrophysics Data System (ADS)

Chiang, Cheng-Wei; He, Xiao-Gang; Ye, Fang; Yuan, Xing-Bo

2017-08-01

We study constraints and implications of the recent LHCb measurement of B (Bs→μ+μ-) for tree-level Higgs-mediated flavor-changing neutral current (FCNC) interactions. Combined with experimental data on the Bs mass difference Δ ms and the h →μ τ and h →τ+τ- decay branching ratios from the LHC, we find that the Higgs FCNC couplings are severely constrained. The allowed regions for Bs→μ τ , τ τ and h →s b decays are obtained. Current data allow large C P violation in the h →τ+τ- decay. Consequences of the Cheng-Sher ansatz for the Higgs-Yukawa couplings are discussed in some detail.

Highlights from PHENIX at RHIC

NASA Astrophysics Data System (ADS)

Nouicer, Rachid

2018-02-01

Hadrons conveying strange quarks or heavy quarks are essential probes of the hot and dense medium created in relativistic heavy-ion collisions. With hidden strangeness, ϕ meson production and its transport in the nuclear medium have attracted high interest since its discovery. Heavy quark-antiquark pairs, like charmonium and bottomonium mesons, are mainly produced in initial hard scattering processes of partons. While some of the produced pairs form bound quarkonia, the vast majority hadronize into particles carrying open heavy flavor. In this context, the PHENIX collaboration carries out a comprehensive physics program which studies the ϕ meson production, and heavy flavor production in relativistic heavy-ion collisions at RHIC. In recent years, the PHENIX experiment upgraded the detector in installing silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertex tracker (FVTX) at the forward rapidity region. With these new upgrades, the experiment has collected large data samples, and enhanced the capability of heavy flavor measurements via precision tracking. This paper summarizes the latest PHENIX results concerning ϕ meson, open and closed charm and beauty heavy quark production in relativistic heavy-ion collisions. These results are presented as a function of rapidity, energy and system size, and their interpretation with respect to the current theoretical understanding.

Top quark decays with flavor violation in the B-LSSM

NASA Astrophysics Data System (ADS)

Yang, Jin-Lei; Feng, Tai-Fu; Zhang, Hai-Bin; Ning, Guo-Zhu; Yang, Xiu-Yi

2018-06-01

The decays of top quark t→ cγ ,t→ cg,t→ cZ,t→ ch are extremely rare processes in the standard model (SM). The predictions on the corresponding branching ratios in the SM are too small to be detected in the future, hence any measurable signal for the processes at the LHC is a smoking gun for new physics. In the extension of minimal supersymmetric standard model with an additional local U(1)_B {-}L gauge symmetry (B-LSSM), new gauge interaction and new flavor changing interaction affect the theoretical evaluations on corresponding branching ratios of those processes. In this work, we analyze those processes in the B-LSSM, under a minimal flavor violating assumption for the soft breaking terms. Considering the constraints from updated experimental data, the numerical results imply Br(t→ cγ )˜ 5× 10^{-7}, Br(t→ cg)˜ 2× 10^{-6}, Br(t→ cZ)˜ 4× 10^{-7} and Br(t→ ch)˜ 3× 10^{-9} in our chosen parameter space. Simultaneously, new gauge coupling constants g_{_B},g_{_{YB}} in the B-LSSM can also affect the numerical results of Br(t→ cγ ,cg,cZ,ch).

Classification of NLO operators for composite Higgs models

NASA Astrophysics Data System (ADS)

Alanne, Tommi; Bizot, Nicolas; Cacciapaglia, Giacomo; Sannino, Francesco

2018-04-01

We provide a general classification of template operators, up to next-to-leading order, that appear in chiral perturbation theories based on the two flavor patterns of spontaneous symmetry breaking SU (NF)/Sp (NF) and SU (NF)/SO (NF). All possible explicit-breaking sources parametrized by spurions transforming in the fundamental and in the two-index representations of the flavor symmetry are included. While our general framework can be applied to any model of strong dynamics, we specialize to composite-Higgs models, where the main explicit breaking sources are a current mass, the gauging of flavor symmetries, and the Yukawa couplings (for the top). For the top, we consider both bilinear couplings and linear ones à la partial compositeness. Our templates provide a basis for lattice calculations in specific models. As a special example, we consider the SU (4 )/Sp (4 )≅SO (6 )/SO (5 ) pattern which corresponds to the minimal fundamental composite-Higgs model. We further revisit issues related to the misalignment of the vacuum. In particular, we shed light on the physical properties of the singlet η , showing that it cannot develop a vacuum expectation value without explicit C P violation in the underlying theory.

Hyper-scaling relations in the conformal window from dynamic AdS/QCD

NASA Astrophysics Data System (ADS)

Evans, Nick; Scott, Marc

2014-09-01

Dynamic AdS/QCD is a holographic model of strongly coupled gauge theories with the dynamics included through the running anomalous dimension of the quark bilinear, γ. We apply it to describe the physics of massive quarks in the conformal window of SU(Nc) gauge theories with Nf fundamental flavors, assuming the perturbative two-loop running for γ. We show that to find regular, holographic renormalization group flows in the infrared, the decoupling of the quark flavors at the scale of the mass is important, and enact it through suitable boundary conditions when the flavors become on shell. We can then compute the quark condensate and the mesonic spectrum (Mρ,Mπ,Mσ) and decay constants. We compute their scaling dependence on the quark mass for a number of examples. The model matches perturbative expectations for large quark mass and naïve dimensional analysis (including the anomalous dimensions) for small quark mass. The model allows study of the intermediate regime where there is an additional scale from the running of the coupling, and we present results for the deviation of scalings from assuming only the single scale of the mass.

Nucleon axial charge in (2+1)-flavor dynamical-lattice QCD with domain-wall fermions.

PubMed

Yamazaki, T; Aoki, Y; Blum, T; Lin, H W; Lin, M F; Ohta, S; Sasaki, S; Tweedie, R J; Zanotti, J M

2008-05-02

We present results for the nucleon axial charge g{A} at a fixed lattice spacing of 1/a=1.73(3) GeV using 2+1 flavors of domain wall fermions on size 16;{3} x 32 and 24;{3} x 64 lattices (L=1.8 and 2.7 fm) with length 16 in the fifth dimension. The length of the Monte Carlo trajectory at the lightest m_{pi} is 7360 units, including 900 for thermalization. We find finite volume effects are larger than the pion mass dependence at m{pi}=330 MeV. We also find a scaling with the single variable m{pi}L which can also be seen in previous two-flavor domain wall and Wilson fermion calculations. Using this scaling to eliminate the finite-volume effect, we obtain g{A}=1.20(6)(4) at the physical pion mass, m_{pi}=135 MeV, where the first and second errors are statistical and systematic. The observed finite-volume scaling also appears in similar quenched simulations, but disappear when V>or=(2.4 fm);{3}. We argue this is a dynamical quark effect.

Food emulsions as delivery systems for flavor compounds: A review.

PubMed

Mao, Like; Roos, Yrjö H; Biliaderis, Costas G; Miao, Song

2017-10-13

Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning into different phases, and the releases can be modulated through different ways. Emulsion ingredients, such as oils, emulsifiers, thickening agents, can interact with flavor compounds, thus modifying the thermodynamic behavior of flavor compounds. Emulsion structures, including droplet size and size distribution, viscosity, interface thickness, etc., can influence flavor component partition and their diffusion in the emulsions, resulting in different release kinetics. When emulsions are consumed in the mouth, both emulsion ingredients and structures undergo significant changes, resulting in different flavor perception. Special design of emulsion structures in the water phase, oil phase, and interface provides emulsions with great potential as delivery systems to control flavor release in wider applications. This review provides an overview of the current understanding of flavor release from emulsions, and how emulsions can behave as delivery systems for flavor compounds to better design novel food products with enhanced sensorial and nutritional attributes.

FlavorDB: a database of flavor molecules

PubMed Central

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi

2018-01-01

Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. PMID:29059383

The association between flavor labeling and flavor recall ability in children.

PubMed

Lumeng, Julie C; Zuckerman, Matthew D; Cardinal, Tiffany; Kaciroti, Niko

2005-09-01

This study sought to determine if the ability to label a flavor is associated with an improved ability to recall having tasted the flavor in preschool-aged children. A total of 120 3- to 6-year-old English-speaking children tasted and labeled 20 different flavors, blinded to color. Children's labels for the flavors were scored for consistency and accuracy. Recall for having tasted the flavor was tested. Both labeling ability and recall ability improved rapidly between the ages of 3 and 6 years in this cohort. Regression analysis indicated that independent of the child's age, consistent accurate labeling was positively associated with recall ability. Higher maternal education was an independent and marginal contributor to greater recall ability. The combination of consistent and accurate labeling, age, and maternal education accounted for 28% of the variance in flavor recall ability. Consistent but inaccurate labeling alone contributed little to the variance in flavor recall ability. We conclude from these findings that children's ability to recall having tasted a flavor develops rapidly during the preschool age range and that improved recall ability is associated with the ability to consistently and accurately label the flavor. We conclude that language mediates memory for flavors in young children.

Spousal concordance in the use of alternative tobacco products: A multi-country investigation.

PubMed

Roberts, Megan E; Banse, Rainer; Ebbeler, Christine; Ferketich, Amy K

2017-02-01

Married couples often share similar health-related characteristics and behaviors, including cigarette smoking status. Despite their rising popularity in the U.S., little research has examined the patterns of spousal concordance (SC) for alternative tobacco products (ATPs), such as e-cigarettes, cigars, and hookah. The purpose of this project was to examine the roles of age, gender, and culture in the strength of SC for these ATPs. Analyses focused on a diverse community sample of married individuals in Ohio, U.S. (N=278), but also examined patterns in Austria, Greece, Israel, the Netherlands, and Slovakia. All participants completed a survey in which they indicated both their own, and their spouse's ever-use of various tobacco products. For the U.S. sample, SC was highest for e-cigarettes, flavored e-cigarettes, flavored cigarettes, and hookah (ϕs=0.48- 0.61); SC appeared to be stronger among younger couples, and when there was only a small female vs. male differences in use. Similar patterns were found in the other countries, with a few key exceptions. In particular, there was low SC for e-cigarettes and flavored e-cigarettes in the other countries, where e-cigarettes had been federally regulated by the time of data collection. Overall, these findings have implications for the continued spreading popularity of these tobacco use behaviors. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Three-generation study of neutrino spin-flavor conversion in supernovae and implication for the neutrino magnetic moment

NASA Astrophysics Data System (ADS)

Ando, Shin'ichiro; Sato, Katsuhiko

2003-01-01

We investigate resonant spin-flavor (RSF) conversions of supernova neutrinos which are induced by the interaction of neutrino magnetic moment and supernova magnetic fields. From the formulation which includes all three-flavor neutrinos and antineutrinos, we give a new crossing diagram that includes not only ordinary Mikheyev-Smirnov-Wolfenstein (MSW) resonance but also a magnetically induced RSF effect. With the diagram, it is found that four conversions occur in supernovae: two are induced by the RSF effect and two by the pure MSW effect. We also numerically calculate neutrino conversions in supernova matter, using neutrino mixing parameters inferred from recent experimental results and a realistic supernova progenitor model. The results indicate that until 0.5 sec after the core bounce, the RSF-induced ν¯e↔ντ transition occurs efficiently (adiabatic resonance), when μν≳10- 12μB(B0/5×109 G)-1, where B0 is the strength of the magnetic field at the surface of iron core. We also evaluate the energy spectrum as a function of μνB0 at the super-Kamiokande detector and the Sudbury Neutrino Observatory using the calculated conversion probabilities, and find that the spectral deformation might have the possibility to provide useful information on the neutrino magnetic moment as well as the magnetic field strength in supernovae.

Flavor Perception in Human Infants: Development and Functional Significance

PubMed Central

Beauchamp, Gary K.; Mennella, Julie A.

2011-01-01

Background Foods people consume impact on their health in many ways. In particular, excess intake of salty, sweet and fatty foods and inadequate intake of fruits and vegetables have been related to many diseases including diabetes, hypertension, cardiovascular disease and some cancers. The flavor of a food determines its acceptability and modulates intake. It is thus critical to understand the factors that influence flavor preferences in humans. Aim: To outline several of the important factors that shape flavor preferences in humans. Methods We review a series of studies, mainly from our laboratories, on the important role of early experiences with flavors on subsequent flavor preference and food intake. Results and Conclusions: Some taste preferences and aversions (e.g. liking for sweet, salty and umami; disliking for bitter) are innately organized, although early experiences can modify their expression. In utero events may impact on later taste and flavor preferences and modulate intake of nutrients. Both before and after birth, humans are exposed to a bewildering variety of flavors that influence subsequent liking and choice. Fetuses are exposed to flavors in amniotic fluid modulating preferences later in life and flavor learning continues after birth. Experience with flavors that are bitter, sour or have umami characteristics, as well as volatile flavors such as carrot and garlic, occurs through flavorings in breast milk, infant formula and early foods. These early experiences mold long-term food and flavor preferences which can impact upon later health. PMID:21389721

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

PubMed

Liou, B K; Grün, I U

2007-10-01

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

PubMed

Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

2015-01-01

Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

2+1 flavor lattice QCD toward the physical point

NASA Astrophysics Data System (ADS)

Aoki, S.; Ishikawa, K.-I.; Ishizuka, N.; Izubuchi, T.; Kadoh, D.; Kanaya, K.; Kuramashi, Y.; Namekawa, Y.; Okawa, M.; Taniguchi, Y.; Ukawa, A.; Ukita, N.; Yoshié, T.

2009-02-01

We present the first results of the PACS-CS project which aims to simulate 2+1 flavor lattice QCD on the physical point with the nonperturbatively O(a)-improved Wilson quark action and the Iwasaki gauge action. Numerical simulations are carried out at β=1.9, corresponding to the lattice spacing of a=0.0907(13)fm, on a 323×64 lattice with the use of the domain-decomposed HMC algorithm to reduce the up-down quark mass. Further algorithmic improvements make possible the simulation whose up-down quark mass is as light as the physical value. The resulting pseudoscalar meson masses range from 702 MeV down to 156 MeV, which clearly exhibit the presence of chiral logarithms. An analysis of the pseudoscalar meson sector with SU(3) chiral perturbation theory reveals that the next-to-leading order corrections are large at the physical strange quark mass. In order to estimate the physical up-down quark mass, we employ the SU(2) chiral analysis expanding the strange quark contributions analytically around the physical strange quark mass. The SU(2) low energy constants lmacr 3 and lmacr 4 are comparable with the recent estimates by other lattice QCD calculations. We determine the physical point together with the lattice spacing employing mπ, mK and mΩ as input. The hadron spectrum extrapolated to the physical point shows an agreement with the experimental values at a few % level of statistical errors, albeit there remain possible cutoff effects. We also find that our results of fπ, fK and their ratio, where renormalization is carries out perturbatively at one loop, are compatible with the experimental values. For the physical quark masses we obtain mudM Smacr and msM Smacr extracted from the axial-vector Ward-Takahashi identity with the perturbative renormalization factors. We also briefly discuss the results for the static quark potential.

Neutrinos and the age of the universe

NASA Technical Reports Server (NTRS)

Symbalisty, E. M. D.; Yang, J.; Schramm, D. N.

1980-01-01

The age of the universe should be calculable by independent methods with similar results. Previous calculations using nucleochronometers, globular clusters and dynamical measurements coupled with Friedmann models and nucleosynthesis constraints have given different values of the age. A consistent age is reported, whose implications for the constituent mass density are very interesting and are affected by the existence of a third neutrino flavor, and by allowing the possibility that neutrinos may have a non-zero rest mass.

Rephasing invariant parametrization of flavor mixing

NASA Astrophysics Data System (ADS)

Lee, Tae-Hun

A new rephasing invariant parametrization for the 3 x 3 CKM matrix, called (x, y) parametrization, is introduced and the properties and applications of the parametrization are discussed. The overall phase condition leads this parametrization to have only six rephsing invariant parameters and two constraints. Its simplicity and regularity become apparent when it is applied to the one-loop RGE (renormalization group equations) for the Yukawa couplings. The implications of this parametrization for unification of the Yukawa couplings are also explored.

A Continuing Education Program for the Mature Woman Trained in a Science: I. The Program.

ERIC Educational Resources Information Center

Lee, C. O.; And Others

This document describes how mature scientists who received their master's or bachelor's degrees between two and fifteen years ago, and who are unemployed, underemployed, or need refresher work, are taking tuition-free courses. The year-long program includes courses in chemical concepts, physical chemistry, food and flavor chemistry, environmental…

Increasing the Efficiency of Maple Sap Evaporators with Heat Exchangers

Treesearch

Lawrence D. Garrett; Howard Duchacek; Mariafranca Morselli; Frederick M. Laing; Neil K. Huyler; James W. Marvin

1977-01-01

A study of the engineering and economic effects of heat exchangers in conventional maple syrup evaporators indicated that: (1) Efficiency was increased by 15 to 17 percent with heat exchangers; (2) Syrup produced in evaporators with heat exchangers was similar to syrup produced in conventional systems in flavor and in chemical and physical composition; and (3) Heat...

B Physics, Hg EDM, and Lepton Flavor Violation in SUSY Models

NASA Astrophysics Data System (ADS)

Shimizu, Yasuhiro

2005-06-01

We consider the correlation between the CP asymmetry in B → ϕKs (SϕKs) and the chromoelectric dipole moment (CEDM) of strange quark (dCs), which is constrained by the electric dipole moment (EDM) of 199Hg, is studied in the SUSY SU(5) GUT with right-handed neutrinos.

Investigating the quark flavor dependence of the chiral magnetic effect with a multiphase transport model

NASA Astrophysics Data System (ADS)

Huang, Ling; Ma, Chun-Wang; Ma, Guo-Liang

2018-03-01

Because the properties of the QCD phase transition and the chiral magnetic effect (CME) depend on the number of quark flavors (Nf) and quark mass, relativistic heavy-ion collisions provide a natural environment to investigate the flavor features if quark deconfinement occurs. We introduce an initial two-flavor or three-flavor dipole charge separation into a multiphase transport (AMPT) model to investigate the flavor dependence of the CME. By taking advantage of the recent ALICE data of charge azimuthal correlations with identified hadrons, we attempt to disentangle two-flavor and three-flavor CME scenarios in Pb+Pb collisions at 2.76 TeV. We find that the experimental data show a certain potential to distinguish the two scenarios, therefore we further suggest to collect more data to clarify the possible flavor dependence in future experiments.

7 CFR 58.718 - Flavor ingredients.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.718 Flavor ingredients. Flavor ingredients used in process cheese and related products shall... types of flavoring materials should be uniform in color and should impart the characteristic flavor...

7 CFR 58.718 - Flavor ingredients.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.718 Flavor ingredients. Flavor ingredients used in process cheese and related products shall... types of flavoring materials should be uniform in color and should impart the characteristic flavor...

Implications of hidden gauged U (1 ) model for B anomalies

NASA Astrophysics Data System (ADS)

Fuyuto, Kaori; Li, Hao-Lin; Yu, Jiang-Hao

2018-06-01

We propose a hidden gauged U (1 )H Z' model to explain deviations from the standard model (SM) values in lepton flavor universality known as RK and RD anomalies. The Z' only interacts with the SM fermions via their mixing with vectorlike doublet fermions after the U (1 )H symmetry breaking, which leads to b →s μ μ transition through the Z' at tree level. Moreover, introducing an additional mediator, inert-Higgs doublet, yields b →c τ ν process via charged scalar contribution at tree level. Using flavio package, we scrutinize adequate sizes of the relevant Wilson coefficients to these two processes by taking various flavor observables into account. It is found that significant mixing between the vectorlike and the second generation leptons is needed for the RK anomaly. A possible explanation of the RD anomaly can also be simultaneously addressed in a motivated situation, where a single scalar operator plays a dominant role, by the successful model parameters for the RK anomaly.

FlavorDB: a database of flavor molecules.

PubMed

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; Nk, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi; Bagler, Ganesh

2018-01-04

Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

Influence of Flavors on the Propagation of E-Cigarette–Related Information: Social Media Study

PubMed Central

Zhou, Jiaqi; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-01-01

Background Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. Objective The objective of this study was to characterize the influence of flavors on e-cigarette–related information propagation on social media. Methods We collected a comprehensive dataset of e-cigarette–related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post’s frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette–related information propagation. Results We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette–related information propagation, indicating the users’ tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor–related factors were associated with information propagation. Conclusions Mentions of flavors in posts did not enhance the popularity of e-cigarette–related information. Certain flavors could even have reduced the popularity of information, indicating users’ lack of interest in flavors. Promoting e-cigarette–related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. PMID:29572202

Flavored Tobacco Product Use Among Middle and High School Students--United States, 2014.

PubMed

Corey, Catherine G; Ambrose, Bridget K; Apelberg, Benjamin J; King, Brian A

2015-10-02

The 2009 Family Smoking Prevention and Tobacco Control Act prohibits "characterizing flavors" (e.g., candy, fruit, and chocolate) other than tobacco and menthol in cigarettes; however, characterizing flavors are not currently prohibited in other tobacco products. Analyses of retail sales data suggest that U.S. consumption of flavored noncigarette tobacco products, including flavored cigars and flavored e-cigarettes, has increased in recent years. There is growing concern that widely marketed varieties of new and existing flavored tobacco products might appeal to youths (2) and could be contributing to recent increases in the use of tobacco products, including e-cigarettes and hookah, among youths. CDC and the Food and Drug Administration (FDA) analyzed data from the 2014 National Youth Tobacco Survey (NYTS) to determine the prevalence of past 30 day use (current use) of flavored e-cigarette, hookah tobacco, cigar, pipe tobacco or smokeless tobacco products, and menthol cigarettes among middle and high school students, and the proportion of current tobacco product users who have used flavored products. An estimated 70.0% (3.26 million) of all current youth tobacco users had used at least one flavored tobacco product in the past 30 days. Among current users, 63.3%, (1.58 million) had used a flavored e-cigarette, 60.6%, (1.02 million) had used flavored hookah tobacco, and 63.5% (910,000) had used a flavored cigar in the past 30 days. Given the millions of current youth tobacco users, it is important for comprehensive tobacco prevention and control strategies to address all forms of tobacco use, including flavored tobacco products, among U.S. youths.

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type

PubMed Central

Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Objective Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. Method A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. Results 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Conclusion Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength. PMID:29543907

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

Flavors and Risk: Perceptions of Flavors in Little Cigars and Cigarillos Among U.S. Adults, 2015.

PubMed

Nyman, Amy L; Sterling, Kymberle L; Majeed, Ban A; Jones, Dina M; Eriksen, Michael P

2017-06-28

Flavored little cigars, cigarillos, and filtered cigars (LCCs) are popular and pose unique health risks. This study explored risk perceptions of flavors in LCCs and the relationship between perceptions and use among U.S. adults. Data were from the 2015 Tobacco Products and Risk Perceptions Survey of a national probability sample of 6,051 adults, conducted online, August-September, 2015. The analytic sample consisted of 5,105 adults aware of LCCs and 2,174 who had ever used any type of LCCs. Just over half of adults reported flavors in LCCs as "very" or "somewhat" risky, while more than one-third of adults reported they didn't know the risks of flavors in LCCs. Younger adults, males, and users of any LCCs were more likely than older adults, females and non-users, respectively, to perceive LCC flavors as less risky. Those who perceived LCC flavors as "not at all risky" or "a little risky" were roughly twice as likely to have ever used flavored LCCs compared to those who reported not knowing the risks (AOR=2.07, 95% CI=1.16, 3.69 and AOR=1.96, 95% CI=1.26, 3.06). Those who reported LCC flavors as "very risky" were also more likely to have ever used flavored LCCs than those who reported not knowing the risks (AOR=1.50, 95% CI=1.13, 1.98). Though the proportion of adults assigning low risk to flavors in LCCs is small, these adults are more likely to use flavored LCCs. The association of use with risk perceptions of flavors in LCCs should be addressed in health risk campaigns. Flavored LCCs are popular, particularly among young adults. While understanding the impact of flavors is an FDA research priority, little is currently known about perceptions of risk associated with flavors in LCCs. This study explores the nature of risk perceptions of flavors in LCCs, and the relationship between perceptions and flavored LCC use. We conclude that perception of risk of flavors in LCCs is related to use of these products, particularly perception of less risk. Considering the relationship between use and risk perceptions would be helpful in constructing health risk messaging. © The Author 2017. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Changes in preferences of gestating heifers fed untreated or ammoniated straw in different flavors.

PubMed

Atwood, S B; Provenza, F D; Wiedmeier, R D; Banner, R E

2001-12-01

We determined how a food's flavor and digestibility, along with an animal's recent experiences, influenced food preference and intake. In three experiments, pregnant heifers were fed a basal ration (7.75 kg/animal) of alfalfa, barley, corn silage, and a vitamin/mineral supplement from 1500 to 2200. Exp. 1 determined the influence of recent exposure to flavored straw. Animals were divided into two groups (n = 16/group) and fed either untreated or ammoniated straw with digestibilities of 43 and 58%, respectively. Within each group, half of the heifers were fed maple-flavored straw and the other half were fed coconut-flavored straw from 1100 one day to 0900 the next day, with no base ration. We then offered straw in both flavors from 1000 to 1200 for the next 5 d. Animals fed maple-flavored straw for 1 d generally preferred coconut- over maple-flavored straw for the next 5 d, whereas animals previously fed coconut-flavored straw preferred maple-flavored straw (P < 0.001). The change in preference was stronger when animals were fed untreated compared with ammoniated straw. Experiments 2 and 3 determined the influence of offering straw in different flavors, either in sequence (Exp. 2) or simultaneously (Exp. 3). In Exp. 2, we offered heifers (n = 16) straw in three flavors (maple from 0900 to 1100, coconut from 1100 to 1300, and unflavored from 1300 to 1500) and compared their intake with that of heifers (n = 16) offered unflavored straw throughout the day. In Exp. 3, we compared intake of heifers (n = 16) simultaneously offered straw in three flavors (coconut, maple, and unflavored) with that of heifers (n = 16) offered only unflavored straw from 1000 to 1500. In both experiments, straw intake and preference differed between heifers offered straw in a variety of flavors as opposed to only unflavored straw (P < 0.05), but animals fed a variety of flavors did not consistently eat more than those fed only one flavor. During a post-trial preference test, heifers previously restricted to straw in one flavor for 5 d preferred straw in alternative flavors, whereas heifers fed straw in all three flavors preferred unflavored straw. Changes in preference were stronger for heifers fed untreated compared with ammoniated straw. Collectively, our results suggest that palatability, as evidenced by changes in preference and intake, is dynamic and depends on a food's flavor and nutritional quality and an animal's recent experiences with the food.

Relating sensory and chemical properties of sour cream to consumer acceptance.

PubMed

Shepard, L; Miracle, R E; Leksrisompong, P; Drake, M A

2013-09-01

Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of liking for sour cream. The objective of this study was to characterize chemical and sensory properties of sour cream and to determine the drivers of liking for sour cream. Descriptive sensory and instrumental analyses followed by consumer testing were conducted. Flavor and texture attributes of 32 (22 full-fat, 6 reduced-fat, and 4 fat-free) commercial sour creams were evaluated by a trained descriptive sensory panel. Percent solids, percent fat, pH, titratable acidity, and colorimetric measurements were conducted to characterize physical properties of sour creams. Organic acids were evaluated by HPLC and volatile aroma active compounds were evaluated by gas chromatography-mass spectrometry with gas chromatography-olfactometry. Consumer acceptance testing (n=201) was conducted on selected sour creams, followed by external preference mapping. Full-fat sour creams were characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. Full-fat sour creams were higher in cooked/milky and milk fat flavors than the reduced-fat and fat-free samples. Reduced-fat and fat-free sour creams were characterized by cardboard, acetaldehyde/green, and potato flavors, bitter taste, and astringency. Lactic acid was the prominent organic acid in all sour creams, followed by acetic and citric acids. High aroma-impact volatile compounds in sour creams were 2,3-butanedione, acetic acid, butyric acid, octanal, 2-methyl-3-furanthiol, 1-octene-3-one, and acetaldehyde. Positive drivers of liking for sour cream were milk fat, cooked/milky and sweet aromatic flavors, opacity, color intensity, and adhesiveness. This comprehensive study established sensory and instrumental properties of sour creams and their relationship to consumer acceptance. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

9 CFR 381.118 - Ingredients statement.

Code of Federal Regulations, 2010 CFR

2010-01-01

... ingredients of poultry products processed from other kinds of poultry. (c) The terms spice, natural flavor, natural flavoring, flavor or flavoring may be used in the following manner: (1) The term “spice” means any... portion of any volatile oil or other flavoring principle has been removed. Spices include the spices...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

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

Code of Federal Regulations, 2014 CFR

2014-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

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

Code of Federal Regulations, 2011 CFR

2011-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

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

Code of Federal Regulations, 2012 CFR

2012-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

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

Code of Federal Regulations, 2013 CFR

2013-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

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

Code of Federal Regulations, 2010 CFR

2010-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

PubMed

Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

2009-11-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

Volatile flavor compounds in yogurt: a review.

PubMed

Cheng, Hefa

2010-11-01

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

Lepton flavor violating decays of B and K mesons in models with extended gauge group

NASA Astrophysics Data System (ADS)

Fayyazuddin; Aslam, Muhammad Jamil; Lu, Cai-Dian

2018-05-01

Lepton flavor violating (LFV) decays are forbidden in the Standard Model (SM) and to explore them one has to go beyond it. The flavor changing neutral current induced lepton flavor conserving and LFV decays of K and B mesons is discussed in the gauge group G = SU(2)L × U(1)Y1 × SU(2)X. The lepto-quark Xμ±2/3 corresponding to gauge group SU(2)X allows the quark-lepton transitions and hence giving a framework to construct the effective Lagrangian for the LFV decays. The mass of lepto-quark mX provides a scale at which the gauge group G is broken to the SM gauge group. Using the most stringent experimental limit ℬ(KL0 → μ∓e±) < 1.7 × 10‑12, the upper bound on the effective coupling constant GX GF2 < 1.1 × 10‑10 is obtained for certain pairing of lepton and quark generations in the representation (2,2¯) of the group G. Later, the effective Lagrangian for the LFV meson decays for the gauge group G = [SU(2)L × SU(2)R × U(1)Y1‧] × SU(2)X is constructed. Using ℬ(K‑→ π‑νν¯) = (1.7 ± 1.1) × 10‑10, the bound on the ratio of effective couplings is obtained to be GX GF2 < 10‑10. A number of decay modes are discussed which provide a promising area to test this model in the current and future particle physics experiments.

Effects of a neutrino-dark energy coupling on oscillations of high-energy neutrinos

NASA Astrophysics Data System (ADS)

Klop, Niki; Ando, Shin'ichiro

2018-03-01

If dark energy (DE) is a dynamical field rather than a cosmological constant, an interaction between DE and the neutrino sector could exist, modifying the neutrino oscillation phenomenology and causing C P and apparent Lorentz violating effects. The terms in the Hamiltonian for flavor propagation induced by the DE-neutrino coupling do not depend on the neutrino energy, while the ordinary components decrease as Δ m2/Eν. Therefore, the DE-induced effects are absent at lower neutrino energies, but become significant at higher energies, allowing to be searched for by neutrino observatories. We explore the impact of the DE-neutrino coupling on the oscillation probability and the flavor transition in the three-flavor framework, and investigate the C P -violating and apparent Lorentz violating effects. We find that DE-induced effects become observable for Eνmeff˜10-20 GeV2, where meff is the effective mass parameter in the DE-induced oscillation probability, and C P is violated over a wide energy range. We also show that current and future experiments have the sensitivity to detect anomalous effects induced by a DE-neutrino coupling and probe the new mixing parameters. The DE-induced effects on neutrino oscillation can be distinguished from other new physics possibilities with similar effects, through the detection of the directional dependence of the interaction, which is specific to this interaction with DE. However, current experiments will not yet be able to measure the small changes of ˜0.03 % in the flavor composition due to this directional effect.

Light resonances and the low-q2 bin of RK*$$ {R}_{K^{*}} $$

DOE Office of Scientific and Technical Information (OSTI.GOV)

Altmannshofer, Wolfgang; Baker, Michael J.; Gori, Stefania

LHCb has reported hints of lepton-flavor universality violation in the rare decaysmore » $$B \\to K^{(*)} \\ell^+\\ell^-$$, both in high- and low-$q^2$ bins. Although the high-$q^2$ hint may be explained by new short-ranged interactions, the low-$q^2$ one cannot. We thus explore the possibility that the latter is explained by a new light resonance. We find that LHCb's central value of $$R_{K^*}$$ in the low-$q^2$ bin is achievable in a restricted parameter space of new-physics scenarios in which the new, light resonance decays preferentially to electrons and has a mass within approximately $10$ MeV of the di-muon threshold. Interestingly, such an explanation can have a kinematic origin and does not require a source of lepton-flavor universality violation. A model-independent prediction is a narrow peak in the differential $$B \\to K^* e^+e^-$$ rate close to the di-muon threshold. If such a peak is observed, other observables, such as the differential $$B \\to K e^+e^-$$ rate and $$R_K$$, may be employed to distinguish between models. However, if a low-mass resonance is not observed and the low-$q^2$ anomaly increases in significance, then the case for an experimental origin of the lepton-flavor universality violating anomalies would be strengthened. Finally, to further explore this, we also point out that, in analogy to $$J/\\psi$$ decays, $e^+e^-$ and $$\\mu^+\\mu^-$$ decays of $$\\phi$$ mesons can be used as a cross check of lepton-flavor universality by LHCb with $5$ fb$$^{-1}$$ of integrated luminosity.« less

Light resonances and the low-q2 bin of RK*$$ {R}_{K^{*}} $$

DOE PAGES

Altmannshofer, Wolfgang; Baker, Michael J.; Gori, Stefania; ...

2018-03-29

LHCb has reported hints of lepton-flavor universality violation in the rare decaysmore » $$B \\to K^{(*)} \\ell^+\\ell^-$$, both in high- and low-$q^2$ bins. Although the high-$q^2$ hint may be explained by new short-ranged interactions, the low-$q^2$ one cannot. We thus explore the possibility that the latter is explained by a new light resonance. We find that LHCb's central value of $$R_{K^*}$$ in the low-$q^2$ bin is achievable in a restricted parameter space of new-physics scenarios in which the new, light resonance decays preferentially to electrons and has a mass within approximately $10$ MeV of the di-muon threshold. Interestingly, such an explanation can have a kinematic origin and does not require a source of lepton-flavor universality violation. A model-independent prediction is a narrow peak in the differential $$B \\to K^* e^+e^-$$ rate close to the di-muon threshold. If such a peak is observed, other observables, such as the differential $$B \\to K e^+e^-$$ rate and $$R_K$$, may be employed to distinguish between models. However, if a low-mass resonance is not observed and the low-$q^2$ anomaly increases in significance, then the case for an experimental origin of the lepton-flavor universality violating anomalies would be strengthened. Finally, to further explore this, we also point out that, in analogy to $$J/\\psi$$ decays, $e^+e^-$ and $$\\mu^+\\mu^-$$ decays of $$\\phi$$ mesons can be used as a cross check of lepton-flavor universality by LHCb with $5$ fb$$^{-1}$$ of integrated luminosity.« less

Search for Production of Single Top Quarks Via tcg and tug Flavor-Changing-Neutral-Current Couplings

NASA Astrophysics Data System (ADS)

Abazov, V. M.; Abbott, B.; Abolins, M.; Acharya, B. S.; Adams, M.; Adams, T.; Aguilo, E.; Ahn, S. H.; Ahsan, M.; Alexeev, G. D.; Alkhazov, G.; Alton, A.; Alverson, G.; Alves, G. A.; Anastasoaie, M.; Ancu, L. S.; Andeen, T.; Anderson, S.; Andrieu, B.; Anzelc, M. S.; Arnoud, Y.; Arov, M.; Askew, A.; Åsman, B.; Assis Jesus, A. C. S.; Atramentov, O.; Autermann, C.; Avila, C.; Ay, C.; Badaud, F.; Baden, A.; Bagby, L.; Baldin, B.; Bandurin, D. V.; Banerjee, P.; Banerjee, S.; Barberis, E.; Barfuss, A.-F.; Bargassa, P.; Baringer, P.; Barnes, C.; Barreto, J.; Bartlett, J. F.; Bassler, U.; Bauer, D.; Beale, S.; Bean, A.; Begalli, M.; Begel, M.; Belanger-Champagne, C.; Bellantoni, L.; Bellavance, A.; Benitez, J. A.; Beri, S. B.; Bernardi, G.; Bernhard, R.; Berntzon, L.; Bertram, I.; Besançon, M.; Beuselinck, R.; Bezzubov, V. A.; Bhat, P. C.; Bhatnagar, V.; Binder, M.; Biscarat, C.; Blackler, I.; Blazey, G.; Blekman, F.; Blessing, S.; Bloch, D.; Bloom, K.; Boehnlein, A.; Boline, D.; Bolton, T. A.; Boos, E. E.; Borissov, G.; Bos, K.; Bose, T.; Brandt, A.; Brock, R.; Brooijmans, G.; Bross, A.; Brown, D.; Buchanan, N. J.; Buchholz, D.; Buehler, M.; Buescher, V.; Bunichev, V.; Burdin, S.; Burke, S.; Burnett, T. H.; Busato, E.; Buszello, C. P.; Butler, J. M.; Calfayan, P.; Calvet, S.; Cammin, J.; Caron, S.; Carvalho, W.; Casey, B. C. K.; Cason, N. M.; Castilla-Valdez, H.; Chakrabarti, S.; Chakraborty, D.; Chan, K.; Chan, K. M.; Chandra, A.; Charles, F.; Cheu, E.; Chevallier, F.; Cho, D. K.; Choi, S.; Choudhary, B.; Christofek, L.; Christoudias, T.; Claes, D.; Clément, B.; Clément, C.; Coadou, Y.; Cooke, M.; Cooper, W. E.; Corcoran, M.; Couderc, F.; Cousinou, M.-C.; Cox, B.; Crépé-Renaudin, S.; Cutts, D.; Ćwiok, M.; da Motta, H.; Das, A.; Davies, B.; Davies, G.; de, K.; de Jong, P.; de Jong, S. J.; de La Cruz-Burelo, E.; de Oliveira Martins, C.; Degenhardt, J. D.; Déliot, F.; Demarteau, M.; Demina, R.; Denisov, D.; Denisov, S. P.; Desai, S.; Diehl, H. T.; Diesburg, M.; Doidge, M.; Dominguez, A.; Dong, H.; Dudko, L. V.; Duflot, L.; Dugad, S. R.; Duggan, D.; Duperrin, A.; Dyer, J.; Dyshkant, A.; Eads, M.; Edmunds, D.; Ellison, J.; Elvira, V. D.; Enari, Y.; Eno, S.; Ermolov, P.; Evans, H.; Evdokimov, A.; Evdokimov, V. N.; Ferapontov, A. V.; Ferbel, T.; Fiedler, F.; Filthaut, F.; Fisher, W.; Fisk, H. E.; Ford, M.; Fortner, M.; Fox, H.; Fu, S.; Fuess, S.; Gadfort, T.; Galea, C. F.; Gallas, E.; Galyaev, E.; Garcia, C.; Garcia-Bellido, A.; Gavrilov, V.; Gay, P.; Geist, W.; Gelé, D.; Gerber, C. E.; Gershtein, Y.; Gillberg, D.; Ginther, G.; Gollub, N.; Gómez, B.; Goussiou, A.; Grannis, P. D.; Greenlee, H.; Greenwood, Z. D.; Gregores, E. M.; Grenier, G.; Gris, Ph.; Grivaz, J.-F.; Grohsjean, A.; Grünendahl, S.; Grünewald, M. W.; Guo, F.; Guo, J.; Gutierrez, G.; Gutierrez, P.; Haas, A.; Hadley, N. J.; Haefner, P.; Hagopian, S.; Haley, J.; Hall, I.; Hall, R. E.; Han, L.; Hanagaki, K.; Hansson, P.; Harder, K.; Harel, A.; Harrington, R.; Hauptman, J. M.; Hauser, R.; Hays, J.; Hebbeker, T.; Hedin, D.; Hegeman, J. G.; Heinmiller, J. M.; Heinson, A. P.; Heintz, U.; Hensel, C.; Herner, K.; Hesketh, G.; Hildreth, M. D.; Hirosky, R.; Hobbs, J. D.; Hoeneisen, B.; Hoeth, H.; Hohlfeld, M.; Hong, S. J.; Hooper, R.; Houben, P.; Hu, Y.; Hubacek, Z.; Hynek, V.; Iashvili, I.; Illingworth, R.; Ito, A. S.; Jabeen, S.; Jaffré, M.; Jain, S.; Jakobs, K.; Jarvis, C.; Jenkins, A.; Jesik, R.; Johns, K.; Johnson, C.; Johnson, M.; Jonckheere, A.; Jonsson, P.; Juste, A.; Käfer, D.; Kahn, S.; Kajfasz, E.; Kalinin, A. M.; Kalk, J. M.; Kalk, J. R.; Kappler, S.; Karmanov, D.; Kasper, J.; Kasper, P.; Katsanos, I.; Kau, D.; Kaur, R.; Kehoe, R.; Kermiche, S.; Khalatyan, N.; Khanov, A.; Kharchilava, A.; Kharzheev, Y. M.; Khatidze, D.; Kim, H.; Kim, T. J.; Kirby, M. H.; Klima, B.; Kohli, J. M.; Konrath, J.-P.; Kopal, M.; Korablev, V. M.; Kotcher, J.; Kothari, B.; Koubarovsky, A.; Kozelov, A. V.; Krop, D.; Kryemadhi, A.; Kuhl, T.; Kumar, A.; Kunori, S.; Kupco, A.; Kurča, T.; Kvita, J.; Lam, D.; Lammers, S.; Landsberg, G.; Lazoflores, J.; Lebrun, P.; Lee, W. M.; Leflat, A.; Lehner, F.; Lesne, V.; Leveque, J.; Lewis, P.; Li, J.; Li, L.; Li, Q. Z.; Lietti, S. M.; Lima, J. G. R.; Lincoln, D.; Linnemann, J.; Lipaev, V. V.; Lipton, R.; Liu, Z.; Lobo, L.; Lobodenko, A.; Lokajicek, M.; Lounis, A.; Love, P.; Lubatti, H. J.; Lynker, M.; Lyon, A. L.; Maciel, A. K. A.; Madaras, R. J.; Mättig, P.; Magass, C.; Magerkurth, A.; Makovec, N.; Mal, P. K.; Malbouisson, H. B.; Malik, S.; Malyshev, V. L.; Mao, H. S.; Maravin, Y.; Martin, B.; McCarthy, R.; Melnitchouk, A.; Mendes, A.; Mendoza, L.; Mercadante, P. G.; Merkin, M.; Merritt, K. W.; Meyer, A.; Meyer, J.; Michaut, M.; Miettinen, H.; Millet, T.; Mitrevski, J.; Molina, J.; Mommsen, R. K.; Mondal, N. K.; Monk, J.; Moore, R. W.; Moulik, T.; Muanza, G. S.; Mulders, M.; Mulhearn, M.; Mundal, O.; Mundim, L.; Nagy, E.; Naimuddin, M.; Narain, M.; Naumann, N. A.; Neal, H. A.; Negret, J. P.; Neustroev, P.; Nilsen, H.; Noeding, C.; Nomerotski, A.; Novaes, S. F.; Nunnemann, T.; O'Dell, V.; O'Neil, D. C.; Obrant, G.; Ochando, C.; Oguri, V.; Oliveira, N.; Onoprienko, D.; Oshima, N.; Osta, J.; Otec, R.; Otero Y Garzón, G. J.; Owen, M.; Padley, P.; Pangilinan, M.; Parashar, N.; Park, S.-J.; Park, S. K.; Parsons, J.; Partridge, R.; Parua, N.; Patwa, A.; Pawloski, G.; Perea, P. M.; Perfilov, M.; Peters, K.; Peters, Y.; Pétroff, P.; Petteni, M.; Piegaia, R.; Piper, J.; Pleier, M.-A.; Podesta-Lerma, P. L. M.; Podstavkov, V. M.; Pogorelov, Y.; Pol, M.-E.; Pompoš, A.; Pope, B. G.; Popov, A. V.; Potter, C.; Prado da Silva, W. L.; Prosper, H. B.; Protopopescu, S.; Qian, J.; Quadt, A.; Quinn, B.; Rangel, M. S.; Rani, K. J.; Ranjan, K.; Ratoff, P. N.; Renkel, P.; Reucroft, S.; Rijssenbeek, M.; Ripp-Baudot, I.; Rizatdinova, F.; Robinson, S.; Rodrigues, R. F.; Royon, C.; Rubinov, P.; Ruchti, R.; Sajot, G.; Sánchez-Hernández, A.; Sanders, M. P.; Santoro, A.; Savage, G.; Sawyer, L.; Scanlon, T.; Schaile, D.; Schamberger, R. D.; Scheglov, Y.; Schellman, H.; Schieferdecker, P.; Schmitt, C.; Schwanenberger, C.; Schwartzman, A.; Schwienhorst, R.; Sekaric, J.; Sengupta, S.; Severini, H.; Shabalina, E.; Shamim, M.; Shary, V.; Shchukin, A. A.; Shivpuri, R. K.; Shpakov, D.; Siccardi, V.; Sidwell, R. A.; Simak, V.; Sirotenko, V.; Skubic, P.; Slattery, P.; Smirnov, D.; Smith, R. P.; Snow, G. R.; Snow, J.; Snyder, S.; Söldner-Rembold, S.; Sonnenschein, L.; Sopczak, A.; Sosebee, M.; Soustruznik, K.; Souza, M.; Spurlock, B.; Stark, J.; Steele, J.; Stolin, V.; Stone, A.; Stoyanova, D. A.; Strandberg, J.; Strandberg, S.; Strang, M. A.; Strauss, M.; Ströhmer, R.; Strom, D.; Strovink, M.; Stutte, L.; Sumowidagdo, S.; Svoisky, P.; Sznajder, A.; Talby, M.; Tamburello, P.; Taylor, W.; Telford, P.; Temple, J.; Tiller, B.; Tissandier, F.; Titov, M.; Tokmenin, V. V.; Tomoto, M.; Toole, T.; Torchiani, I.; Trefzger, T.; Trincaz-Duvoid, S.; Tsybychev, D.; Tuchming, B.; Tully, C.; Tuts, P. M.; Unalan, R.; Uvarov, L.; Uvarov, S.; Uzunyan, S.; Vachon, B.; van den Berg, P. J.; van Eijk, B.; van Kooten, R.; van Leeuwen, W. M.; Varelas, N.; Varnes, E. W.; Vartapetian, A.; Vasilyev, I. A.; Vaupel, M.; Verdier, P.; Vertogradov, L. S.; Verzocchi, M.; Villeneuve-Seguier, F.; Vint, P.; Vlimant, J.-R.; von Toerne, E.; Voutilainen, M.; Vreeswijk, M.; Wahl, H. D.; Wang, L.; Wang, M. H. L. S.; Warchol, J.; Watts, G.; Wayne, M.; Weber, G.; Weber, M.; Weerts, H.; Wenger, A.; Wermes, N.; Wetstein, M.; White, A.; Wicke, D.; Wilson, G. W.; Wimpenny, S. J.; Wobisch, M.; Wood, D. R.; Wyatt, T. R.; Xie, Y.; Yacoob, S.; Yamada, R.; Yan, M.; Yasuda, T.; Yatsunenko, Y. A.; Yip, K.; Yoo, H. D.; Youn, S. W.; Yu, C.; Yu, J.; Yurkewicz, A.; Zatserklyaniy, A.; Zeitnitz, C.; Zhang, D.; Zhao, T.; Zhou, B.; Zhu, J.; Zielinski, M.; Zieminska, D.; Zieminski, A.; Zutshi, V.; Zverev, E. G.

2007-11-01

We search for the production of single top quarks via flavor-changing-neutral-current couplings of a gluon to the top quark and a charm (c) or up (u) quark. We analyze 230pb-1 of lepton+jets data from pp¯ collisions at a center of mass energy of 1.96 TeV collected by the D0 detector at the Fermilab Tevatron Collider. We observe no significant deviation from standard model predictions, and hence set upper limits on the anomalous coupling parameters κgc/Λ and κgu/Λ, where κg define the strength of tcg and tug couplings, and Λ defines the scale of new physics. The limits at 95% C.L. are κgc/Λ<0.15TeV-1 and κgu/Λ<0.037TeV-1.

Accelerator and reactor complementarity in coherent neutrino-nucleus scattering

NASA Astrophysics Data System (ADS)

Dent, James B.; Dutta, Bhaskar; Liao, Shu; Newstead, Jayden L.; Strigari, Louis E.; Walker, Joel W.

2018-02-01

We study the complementarity between accelerator and reactor coherent elastic neutrino-nucleus elastic scattering (CE ν NS ) experiments for constraining new physics in the form of nonstandard neutrino interactions (NSI). First, considering just data from the recent observation by the Coherent experiment, we explore interpretive degeneracies that emerge when activating either two or four unknown NSI parameters. Next, we demonstrate that simultaneous treatment of reactor and accelerator experiments, each employing at least two distinct target materials, can break a degeneracy between up and down flavor-diagonal NSI terms that survives analysis of neutrino oscillation experiments. Considering four flavor-diagonal (e e /μ μ ) up- and down-type NSI parameters, we find that all terms can be measured with high local precision (to a width as small as ˜5 % in Fermi units) by next-generation experiments, although discrete reflection ambiguities persist.

Current challenges in fundamental physics

NASA Astrophysics Data System (ADS)

Egana Ugrinovic, Daniel

The discovery of the Higgs boson at the Large Hadron Collider completed the Standard Model of particle physics. The Standard Model is a remarkably successful theory of fundamental physics, but it suffers from severe problems. It does not provide an explanation for the origin or stability of the electroweak scale nor for the origin and structure of flavor and CP violation. It predicts vanishing neutrino masses, in disagreement with experimental observations. It also fails to explain the matter-antimatter asymmetry of the universe, and it does not provide a particle candidate for dark matter. In this thesis we provide experimentally testable solutions for most of these problems and we study their phenomenology.

Influence of Flavors on the Propagation of E-Cigarette-Related Information: Social Media Study.

PubMed

Zhou, Jiaqi; Zhang, Qingpeng; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-03-23

Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. The objective of this study was to characterize the influence of flavors on e-cigarette-related information propagation on social media. We collected a comprehensive dataset of e-cigarette-related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post's frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette-related information propagation. We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette-related information propagation, indicating the users' tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor-related factors were associated with information propagation. Mentions of flavors in posts did not enhance the popularity of e-cigarette-related information. Certain flavors could even have reduced the popularity of information, indicating users' lack of interest in flavors. Promoting e-cigarette-related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. ©Jiaqi Zhou, Qingpeng Zhang, Daniel Dajun Zeng, Kwok Leung Tsui. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 23.03.2018.

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Sugar beet extract flavor base. 172.585 Section... HUMAN CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this...

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2010 CFR

2010-04-01

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

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Sugar beet extract flavor base. 172.585 Section... HUMAN CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this...

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Sugar beet extract flavor base. 172.585 Section... HUMAN CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

PubMed

O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

2016-02-01

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

Collective three-flavor oscillations of supernova neutrinos

NASA Astrophysics Data System (ADS)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

Electronic Cigarettes on Twitter – Spreading the Appeal of Flavors

PubMed Central

Chu, Kar-Hai; Unger, Jennifer B.; Cruz, Tess Boley; Soto, Daniel W.

2016-01-01

Objectives Social media platforms are used by tobacco companies to promote products. This study examines message content on Twitter from e-cigarette brands and determines if messages about flavors are more likely than non-flavor messages to be passed along to other viewers. Methods We examined Twitter data from 2 e-cigarette brands and identified messages that contained terms related to e-cigarette flavors. Results Flavor-related posts were retweeted at a significantly higher rate by e-cigarette brands (p = .04) and other Twitter users (p < .01) than non-flavor posts. Conclusions E-cigarette brands and other Twitter users pay attention to flavor-related posts and retweet them often. These findings suggest flavors continue to be an attractive characteristic and their marketing should be monitored closely. PMID:27853734

Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007.

PubMed

2007-04-27

Bronchiolitis obliterans, a rare and life-threatening form of fixed obstructive lung disease, is known to be caused by exposure to noxious gases in occupational settings and has been described in workers in the microwave-popcorn industry who were exposed to artificial butter-flavoring chemicals, including diacetyl. In August 2004, the California Department of Health Services (CDHS) and Division of Occupational Safety and Health (Cal/OSHA) received the first report of a bronchiolitis obliterans diagnosis in a flavor-manufacturing worker in California. In April 2006, a second report was received of a case in a flavor-manufacturing worker from another company. Neither worker was employed in the microwave-popcorn industry; both were workers in the flavor-manufacturing industry, which produces artificial butter flavoring and other flavors such as cherry, almond, praline, jalapeno, and orange. Both workers had handled pure diacetyl, an ingredient in artificial butter and other flavorings, and additional chemicals involved in the manufacturing process. Studies have indicated that exposure to diacetyl causes severe respiratory epithelial injury in animals. Because the manufacture of flavorings involves more than 2,000 chemicals, workers in the general flavor-manufacturing industry are exposed to more chemicals than workers in the microwave-popcorn industry, which primarily uses butter flavorings. Food flavorings are designated "generally recognized as safe" when approved by the U.S. Food and Drug Administration; flavorings are not known to put consumers at risk for lung disease. This report describes the first two cases of bronchiolitis obliterans in flavor-manufacturing workers in California, the findings of the public health investigation, and the actions taken by state and federal agencies to prevent future cases of occupational bronchiolitis obliterans. To identify cases and reduce risk for lung disease from occupational exposure to flavorings, a timely, effective response is needed, including medical surveillance, exposure monitoring, and reduced exposure.

An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit.

PubMed

Wang, Lei; Zhan, Yongcheng; Li, Qiudan; Zeng, Daniel D; Leischow, Scott J; Okamoto, Janet

2015-11-20

In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers' interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers' view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers.

Identification of Gustatory–Olfactory Flavor Mixtures: Effects of Linguistic Labeling

PubMed Central

2013-01-01

Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both experiments asked subjects to identify each stimulus as having either “mostly sugar” or “mostly citrus.” In one condition, no labels preceded the flavor stimuli. In another condition, each flavor stimulus followed a label, either SUGAR or CITRUS, which, the subjects were informed, usually though not always named the stronger flavor component; that is, the labels were probabilistically valid. The results of both experiments showed that the labels systematically modified the identification responses: Subjects responded “sugar” or “citrus” more often when the flavor stimulus followed the corresponding label, SUGAR or CITRUS. But the labels hardly affected overall accuracy of identification. Accuracy was possibly limited, however, by both the confusability of the flavor stimuli per se and the way that confusability could limit the opportunity to discern the probabilistic associations between labels and individual flavor stimuli. We describe the results in terms of a decision-theoretic model, in which labels induce shifts in response criteria governing the identification responses, or possibly effect changes in the sensory representations of the flavorants themselves. PMID:23329730

Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

PubMed

Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

2018-05-15

Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit

PubMed Central

Wang, Lei; Zhan, Yongcheng; Li, Qiudan; Zeng, Daniel D.; Leischow, Scott J.; Okamoto, Janet

2015-01-01

In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers’ interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers’ view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers. PMID:26610541

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Sugar beet extract flavor base. 172.585 Section... Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this section. (a) Sugar beet extract flavor base is...

The Quark Puzzle: A Novel Approach to Visualizing the Color Symmetries of Quarks

ERIC Educational Resources Information Center

Gettrust, Eric

2010-01-01

This paper describes a simple hands-on and visual-method designed to introduce physics students of many age groups to the topic of quarks and their role in forming composite particles (baryons and mesons). A set of puzzle pieces representing individual quarks that fit together in ways consistent with known restrictions of flavor, color, and charge…

Nonstandard neutrino interactions in supernovae

NASA Astrophysics Data System (ADS)

Stapleford, Charles J.; Väänänen, Daavid J.; Kneller, James P.; McLaughlin, Gail C.; Shapiro, Brandon T.

2016-11-01

Nonstandard interactions (NSI) of neutrinos with matter can significantly alter neutrino flavor evolution in supernovae with the potential to impact explosion dynamics, nucleosynthesis, and the neutrinos signal. In this paper, we explore, both numerically and analytically, the landscape of neutrino flavor transformation effects in supernovae due to NSI and find a new, heretofore unseen transformation processes can occur. These new transformations can take place with NSI strengths well below current experimental limits. Within a broad swath of NSI parameter space, we observe symmetric and standard matter-neutrino resonances for supernovae neutrinos, a transformation effect previously only seen in compact object merger scenarios; in another region of the parameter space we find the NSI can induce neutrino collective effects in scenarios where none would appear with only the standard case of neutrino oscillation physics; and in a third region the NSI can lead to the disappearance of the high density Mikheyev-Smirnov-Wolfenstein resonance. Using a variety of analytical tools, we are able to describe quantitatively the numerical results allowing us to partition the NSI parameter according to the transformation processes observed. Our results indicate nonstandard interactions of supernova neutrinos provide a sensitive probe of beyond the Standard Model physics complementary to present and future terrestrial experiments.

Skew-flavored dark matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Agrawal, Prateek; Chacko, Zackaria; Fortes, Elaine C. F. S.

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

Skew-flavored dark matter

DOE PAGES

Agrawal, Prateek; Chacko, Zackaria; Fortes, Elaine C. F. S.; ...

2016-05-10

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

The flavor-locked flavorful two Higgs doublet model

NASA Astrophysics Data System (ADS)

Altmannshofer, Wolfgang; Gori, Stefania; Robinson, Dean J.; Tuckler, Douglas

2018-03-01

We propose a new framework to generate the Standard Model (SM) quark flavor hierarchies in the context of two Higgs doublet models (2HDM). The `flavorful' 2HDM couples the SM-like Higgs doublet exclusively to the third quark generation, while the first two generations couple exclusively to an additional source of electroweak symmetry breaking, potentially generating striking collider signatures. We synthesize the flavorful 2HDM with the `flavor-locking' mechanism, that dynamically generates large quark mass hierarchies through a flavor-blind portal to distinct flavon and hierarchon sectors: dynamical alignment of the flavons allows a unique hierarchon to control the respective quark masses. We further develop the theoretical construction of this mechanism, and show that in the context of a flavorful 2HDM-type setup, it can automatically achieve realistic flavor structures: the CKM matrix is automatically hierarchical with | V cb | and | V ub | generically of the observed size. Exotic contributions to meson oscillation observables may also be generated, that may accommodate current data mildly better than the SM itself.

Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH.

PubMed

Karami Nogourani, Maryam; Janghorbani, Mohsen; Kowsari Isfahan, Raha; Hosseini Beheshti, Mozhgan

2012-01-01

Chewing gum increases salivary flow rate (SFR) and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women) healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1-3, and 3-6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (P < 0.001). The flow rate of all products reached peak in the 1st minute of stimulation, except spearmint-flavored gums which reached peak in the 6th minute. In the 1st minute, the strawberry-flavored gums showed the highest SFR. During 1-3 minutes, strawberry- and apple-flavored gums showed higher SFR, respectively. Only the spearmint- and cinnamon-flavored gum significantly increased salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

Detection of off-flavor in catfish using a conducting polymer electronic-nose technology

Treesearch

Alphus D Wilson; Charisse Oberle; Daniel F. Oberle

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by...

Update on flavoring-induced lung disease.

PubMed

Holden, Van K; Hines, Stella E

2016-03-01

Since the initial report of bronchiolitis obliterans in microwave popcorn workers, exposures to flavoring substances have been identified in a variety of food and flavor manufacturing facilities and in the consumer market. Attempts to decrease the risk of lung disease have included the use of flavoring substitutes; however, these chemicals may cause similar injury. This article reviews recent flavoring exposures and data on the pathogenesis, clinical characteristics, and surveillance of flavoring-induced lung disease. Diacetyl and 2,3-pentanedione exposures have occurred in food production facilities that make cookies, cereal, chocolate, and coffee. Airborne levels often exceed proposed occupational exposure limits. Cases of biopsy-proven bronchiolitis obliterans in heavy popcorn consumers have also been reported. New data demonstrate the presence of diacetyl and 2,3-pentanedione in flavored nicotine liquids used in electronic nicotine delivery systems. Diacetyl substitutes cause similar peri-bronchiolar fibrotic lesions in animal studies. Their use may continue to place workers at risk for flavoring-induced lung disease, which may present in forms beyond that of fixed airflow obstruction, contributing to delays in identifying and treating patients with flavoring-induced lung disease. Engineering controls, medical surveillance and personal protective equipment can limit flavorings exposure and risk for lung disease.

The impact of flavoring on the rewarding and reinforcing value of e-cigarettes with nicotine among young adult smokers.

PubMed

Audrain-McGovern, Janet; Strasser, Andrew A; Wileyto, E Paul

2016-09-01

Flavored e-cigarette use has risen rapidly, especially among young adults who also smoke cigarettes. We sought to determine whether flavoring enhances the subjective rewarding value, relative reinforcing value, and absolute reinforcing value of an e-cigarette with nicotine compared to an unflavored e-cigarette with nicotine. Using a within-subjects design, young adult smokers (n=32) participated in three human laboratory sessions. Session 1 evaluated the rewarding value of flavoring by having participants rate unflavored and flavored e-cigarettes with nicotine. Session 2 assessed the relative reinforcing value of a flavored vs unflavored e-cigarette via a choice task that evaluated the willingness to "work" to hit targets on a computer screen to earn flavored or unflavored e-cigarette puffs. Session 3 measured the absolute reinforcing value of flavored versus unflavored e-cigarettes via a 90-min ad-libitum vaping session where puffs from each e-cigarette were counted. Subjective reward value was higher for the flavored versus the unflavored e-cigarette (β=0.83, CI 0.35-1.32, p=0.001). Participants worked harder for flavored e-cigarette puffs versus unflavored e-cigarette puffs (breakpoint=5.7; 597 responses versus 127 responses; β=460.733, CI 246.58-674.88, p<0.0001). Participants took twice as many flavored puffs than unflavored e-cigarette puffs (40 vs 23 puffs; IRR=2.028, CI 1.183-3.475, p=0.01). Flavoring enhances the rewarding and reinforcing value of e-cigarettes with nicotine, and thus their abuse liability in young adult smokers. Further research is necessary to determine whether the use of flavoring in e-cigarettes impacts cigarette smoking behavior among young adults. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

The impact of flavoring on the rewarding and reinforcing value of e-cigarettes with nicotine among young adult smokers

PubMed Central

Audrain-McGovern, Janet; Strasser, Andrew A.; Wileyto, E. Paul

2016-01-01

Objective Flavored e-cigarette use has risen rapidly, especially among young adults who also smoke cigarettes. We sought to determine whether flavoring enhances the subjective rewarding value, relative reinforcing value, and absolute reinforcing value of an e-cigarette with nicotine compared to an unflavored e-cigarette with nicotine. Methods Using a within-subjects design, young adult smokers (n=32) participated in three human laboratory sessions. Session 1 evaluated the rewarding value of flavoring by having participants rate unflavored and flavored e-cigarettes with nicotine. Session 2 assessed the relative reinforcing value of a flavored vs unflavored e-cigarette via a choice task that evaluated the willingness to “work” to hit targets on a computer screen to earn flavored or unflavored e-cigarette puffs. Session 3 measured the absolute reinforcing value of flavored versus unflavored e-cigarettes via a 90-minute ad-libitum vaping session where puffs from each e-cigarette were counted. Results Subjective reward value was higher for the flavored versus the unflavored e-cigarette (β=.83, CI 0.35 to 1.32, p=0.001). Participants worked harder for flavored e-cigarette puffs versus unflavored e-cigarette puffs (breakpoint = 5.7; 597 responses versus 127 responses; β=460.733, CI 246.58 to 674.88, p <0.0001). Participants took twice as many flavored puffs than unflavored e-cigarette puffs (40 vs 23 puffs; IRR=2.028, CI 1.183 to 3.475, p=0.01). Conclusions Flavoring enhances the rewarding and reinforcing value of e-cigarettes with nicotine, and thus their abuse liability in young adult smokers. Further research is necessary to determine whether the use of flavoring in e-cigarettes impacts cigarette smoking behavior among young adults. PMID:27426010

Diacetyl emissions and airborne dust from butter flavorings used in microwave popcorn production.

PubMed

Boylstein, Randy; Piacitelli, Chris; Grote, Ardith; Kanwal, Richard; Kullman, Greg; Kreiss, Kathleen

2006-10-01

In microwave popcorn workers, exposure to butter flavorings has been associated with fixed obstructive lung disease resembling bronchiolitis obliterans. Inhalation toxicology studies have shown severe respiratory effects in rats exposed to vapors from a paste butter flavoring, and to diacetyl, a diketone found in most butter flavorings. To gain a better understanding of worker exposures, we assessed diacetyl emissions and airborne dust levels from butter flavorings used by several microwave popcorn manufacturing companies. We heated bulk samples of 40 different butter flavorings (liquids, pastes, and powders) to approximately 50 degrees C and used gas chromatography, with a mass selective detector, to measure the relative abundance of volatile organic compounds emitted. Air sampling was conducted for diacetyl and for total and respirable dust during the mixing of powder, liquid, or paste flavorings with heated soybean oil at a microwave popcorn plant. To further examine the potential for respiratory exposures to powders, we measured dust generated during different simulated methods of manual handling of several powder butter flavorings. Powder flavorings were found to give off much lower diacetyl emissions than pastes or liquids. The mean diacetyl emissions from liquids and pastes were 64 and 26 times larger, respectively, than the mean of diacetyl emissions from powders. The median diacetyl emissions from liquids and pastes were 364 and 72 times larger, respectively, than the median of diacetyl emissions from powders. Fourteen of 16 powders had diacetyl emissions that were lower than the diacetyl emissions from any liquid flavoring and from most paste flavorings. However, simulated handling of powder flavorings showed that a substantial amount of the airborne dust generated was of respirable size and could thus pose its own respiratory hazard. Companies that use butter flavorings should consider substituting flavorings with lower diacetyl emissions and the use of ventilation and enclosure engineering controls to minimize exposures. Until controls are fully implemented, companies should institute mandatory respiratory protection for all exposed workers.

Preferring more e-cigarette flavors is associated with e-cigarette use frequency among adolescents but not adults

PubMed Central

Butler, Ellyn R.; Bold, Krysten W.; Kong, Grace; Camenga, Deepa R.; Cavallo, Dana A.; Simon, Patricia; O’Malley, Stephanie S.; Krishnan-Sarin, Suchitra

2018-01-01

Introduction Many e-cigarette users find the variety of e-cigarette flavors appealing. We examined whether preferences for e-liquid flavors and the total number of flavors preferred differed between samples of adolescent and adult e-cigarette users. We also examined whether these preferences were associated with e-cigarette use frequency for adolescents or adults, respectively. Materials and methods The analytic samples comprised 1) 396 adolescent, past-month e-cigarette users from 5 Connecticut high schools who completed an anonymous, school-based survey in Fall 2014 (56.1% male; 16.18 [1.18] years; 42.2% past-month smokers), and 2) 590 adult, past-month e-cigarette users who completed an anonymous, MTurk survey in Fall 2014 (53.7% male; 34.25 [9.89] years; 51.2% past-month smokers). Results Compared to adults, a larger proportion of adolescents preferred fruit, alcohol, and “other”-flavored e-liquids, whereas adults disproportionately preferred tobacco, menthol, mint, coffee, and spice-flavored e-liquids (p-values < .05). Adults also preferred a greater total number of flavors compared to adolescents and used e-cigarettes more frequently (p-values < .001). Flavor preferences uniquely were associated with frequency of e-cigarette use within the adolescent sample; the total number of flavors preferred was associated with more days of e-cigarette use (ηp2 = 0.04), as were preferences for fruit (ηp2 = 0.02), dessert (ηp2 = 0.02), and alcohol-flavored (ηp2 = 0.02) e-liquids. Conclusions Flavor preferences differed between adolescent and adult samples. While youth reported less frequent e-cigarette use overall, their preferences for specific flavors and the total number of flavors preferred were associated with more days of e-cigarette use, indicating that flavor preferences may play an important role in adolescent e-cigarette use. PMID:29300749

The effect of chewing gum's flavor on salivary flow rate and pH.

PubMed

Karami-Nogourani, Maryam; Kowsari-Isfahan, Raha; Hosseini-Beheshti, Mozhgan

2011-12-01

Chewing sugar-free gums is a convenient way to increase salivary flow. Salivary flow increases in response to both gustatory (taste) and mechanical (chewing) stimuli, and chewing gum can provide both of these stimuli. The aim of this study was to compare the effect of five different flavors of sugar-free chewing gum on the salivary flow rate (SFR) and pH. Fifteen dental students volunteered at the same time on six consecutive days, to collect one minute unstimulated saliva. After five minutes, while some volunteers continued to collect only unstimulated saliva, the others asked to start chewing one of the five flavored gums randomly. The flavors were spearmint, cinnamon, watermelon, strawberry, and apple. The whole saliva was collected over time periods of 0 - 1, 1 - 3, and 3 - 6 minutes, and the SFR and pH were also measured. The data were subjected to pair t-test, repeated-measures analysis of variance, and Duncan tests. Compared to the unstimulated rate, all five different flavored gums significantly increased the SFR within six minutes. Although the flow rate peaked during the first minute of stimulation with all five products, it reduced gradually, but still remained above the unstimulated saliva, after six minutes. In the first minute, the strawberry-flavored gums showed the highest weight, yet, it only induced a significantly higher SFR compared to the cinnamon-flavored gums. During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. There were no significant differences in the flow rates elicited by each flavored gum through the three-to-six minute interval, although the spearmint-flavored gums induced slightly higher SFR. Only the spearmint and cinnamon-flavored gum significantly increased the salivary pH. Gum flavor can affect the SFR and special flavors may be advised for different individuals according to their oral conditions.

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

PubMed Central

2014-01-01

Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds. Results The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture. Conclusions Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile. PMID:24708894

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

PubMed

Maughan, Curtis; Martini, Silvana

2012-02-01

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products. © 2012 Institute of Food Technologists®

Probing for new physics in B meson decays with dilepton events

NASA Astrophysics Data System (ADS)

Park, Woochun

We have searched a sample of 9.6 M BB¯ events collected with the CLEO II detector in e+e - annihilations at the Upsilon(4S) resonance for B meson decays as follows: (1) The flavor-changing neutral current decays, B → K ℓ +ℓ- and B → K*(892)ℓ+ℓ- with mℓℓ > 0.5 GeV. (2) The lepton-flavor-violating decays, B → h e+/-mu ∓, B+ → h -e+e +, B+ → h -e+mu+, and B+ → h-mu +mu+, where h is pi, K, rho and K*(892), a total of sixteen modes. (3) The lepton-flavor-violating leptonic decays including tau lepton, B0 → mu+/-tau ∓ and B0 → e +/-tau∓. We find no evidence for these decays, and place 90% confidence level upper limits on their branching fractions: (1) B (B → K ℓ+ℓ -) < 1.7 x 10-6 and B (B → K*ℓ+ℓ -) mℓℓ > 0.5GeV < 3.3 x 10-6. (2) B (B → h ℓ ℓ) upper limits range from 1.0 to 8.0 x 10-6. (3) B (B0 → mu+/-tau ∓) < 3.8 x 10-5 and B (B0 → e +/-tau∓) < 1.3 x 10-4 .

Flavored Anesthetic Masks for Inhalational Induction in Children.

PubMed

Gupta, Aakriti; Mathew, Preethy Joseph; Bhardwaj, Neerja

2017-10-01

To evaluate the clinical efficacy of masking the odor of inhalational agents using fruit flavors on the anxiety behavior and compliance of children for inhalational induction. A prospective randomized double blind, placebo controlled study was conducted on 60 unpremedicated children in the age group of 4-12 y. Thirty children received anesthetic masks smeared with a flavor of child's choice while the other 30 children were induced using masks without flavor. Anxiety was assessed using modified Yale Pre-operative Anxiety Scale (mYPAS) in the pre-op room and during inhalational induction. Mask acceptance was graded by Induction Compliance Checklist (ICC). The cost-effectiveness of flavored anesthetic masks was compared to that of commercially available pre-scented masks. The baseline anxiety in the two groups was comparable. The number of children demonstrating high levels of anxiety at anesthetic induction was similar in flavored and non-flavored mask groups (p 0.45). The compliance to mask induction was also equally good (p 0.99). The authors found significant difference in the cost of flavored mask (INR 56.45 per mask) as compared to commercially available pre-scented masks (INR 660 per mask). The authors observed a placebo effect that reduced the pre-op anxiety in the control group which probably made the quality of induction equivalent with flavored and non-flavored masks. Therefore, using a flavored anesthetic mask is cost-effective than using a commercially available pre-scented mask.

Adolescents' perceptions of flavored tobacco products, including E-cigarettes: A qualitative study to inform FDA tobacco education efforts through videogames.

PubMed

Camenga, D R; Fiellin, L E; Pendergrass, T; Miller, Erica; Pentz, M A; Hieftje, K

2018-07-01

Flavored tobacco products have been shown to appeal to youth, however tobacco control strategies have traditionally not focused on these products. To inform the adaptation of an existing videogame to focus on the prevention of flavored tobacco product use, this study explored adolescents' perceptions, beliefs, and social norms surrounding these products, including flavored e-cigarettes. We conducted and analyzed transcripts from seven focus groups with 11-17-year-old adolescents (n = 33) from after-school programs in CT and CA in 2016. Participants discussed flavored tobacco product beliefs and experiences, and how these compared to traditional cigarettes. Thematic analysis of transcripts revealed that participants could name flavors in tobacco products, even though few discussed first-hand experience with the products. Most groups perceived that flavored tobacco product and flavored e-cigarette use facilitated peer approval and acceptance. All groups discussed how youth could easily access flavored tobacco products, including e-cigarettes. Flavoring was a salient aspect of e-cigarette advertisements; however the groups did not recall exposure to other types of flavored tobacco product counter-marketing. These data can help inform the development of tobacco control strategies, novel interventions (such as videogames), and future FDA efforts to prevent adolescent tobacco product use through education and risk communication. Copyright © 2018. Published by Elsevier Ltd.

On the flavor structure of natural composite Higgs models & top flavor violation

NASA Astrophysics Data System (ADS)

Azatov, Aleksandr; Panico, Giuliano; Perez, Gilad; Soreq, Yotam

2014-12-01

We explore the up flavor structure of composite pseudo Nambu-Goldstone-boson Higgs models, where we focus on the flavor anarchic minimal SO(5) case. We identify the different sources of flavor violation in this framework and emphasise the differences from the anarchic Randall-Sundrum scenario. In particular, the fact that the flavor symmetry does not commute with the symmetries that stabilize the Higgs potential may constrain the flavor structure of the theory. In addition, we consider the interplay between the fine tuning of the model and flavor violation. We find that generically the tuning of this class of models is worsen in the anarchic case due to the contributions from the additional fermion resonances. We show that, even in the presence of custodial symmetry, large top flavor violating rate are naturally expected. In particular, t → cZ branching ratio of order of 10-5 is generic for this class of models. Thus, this framework can be tested in the next run of the LHC as well as in other future colliders. We also find that the top flavor violation is weakly correlated with the increase amount of fine tuning. Finally, other related flavor violation effects, such as t → ch and in the D system, are found to be too small to be observed by the current and near future colliders.

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

PubMed

Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

2018-03-14

Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.

PubMed

Hallagan, John B

2017-08-01

In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible. Copyright © 2017 Elsevier B.V. All rights reserved.

Dark matter and gauged flavor symmetries

DOE PAGES

Bishara, Fady; Greljo, Admir; Kamenik, Jernej F.; ...

2015-12-21

We investigate the phenomenology of flavored dark matter (DM). DM stability is guaranteed by an accidental Z 3 symmetry, a subgroup of the standard model (SM) flavor group that is not broken by the SM Yukawa interactions. We consider an explicit realization where the quark part of the SM flavor group is fully gauged. If the dominant interactions between DM and visible sector are through flavor gauge bosons, as we show for Dirac fermion flavored DM, then the DM mass is bounded between roughly 0.5 TeV and 5 TeV if the DM multiplet mass is split only radiatively. In general,more » however, no such relation exists. We demonstrate this using scalar flavored DM where the main interaction with the SM is through the Higgs portal. For both cases we derive constraints from flavor, cosmology, direct and indirect DM detection, and collider searches.« less

Mice acquire flavor preferences during shipping.

PubMed

Tordoff, Michael G; Alarcón, Laura K; Byerly, Erica A; Doman, Samantha A

2005-11-15

Vigorous motion can cause rodents to develop flavor aversions and show other signs of malaise. We tested whether a flavor aversion could be induced by shipping mice from an animal breeder to a test site. Boxes of 12 male C57BL/6J mice were shipped approximately 950 km from Bar Harbor, ME to Philadelphia, PA by truck. For some boxes, the gel provided for hydration was flavored with almond and for others it was flavored with banana. After the journey, the mice were individually housed and allowed to recover for 5 days. They then received a choice between the two flavors of gel. Contrary to expectations, mice preferred the flavor they had previously ingested during shipping. Controls given flavored gel under similar conditions but while stationary did not show a preference. These results suggest that mice find shipping or its sequelae pleasurable. If mice are travel sick this must be inconsequential relative to other components of the shipping experience.

Dark matter and gauged flavor symmetries

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bishara, Fady; Greljo, Admir; Kamenik, Jernej F.

We investigate the phenomenology of flavored dark matter (DM). DM stability is guaranteed by an accidental Z 3 symmetry, a subgroup of the standard model (SM) flavor group that is not broken by the SM Yukawa interactions. We consider an explicit realization where the quark part of the SM flavor group is fully gauged. If the dominant interactions between DM and visible sector are through flavor gauge bosons, as we show for Dirac fermion flavored DM, then the DM mass is bounded between roughly 0.5 TeV and 5 TeV if the DM multiplet mass is split only radiatively. In general,more » however, no such relation exists. We demonstrate this using scalar flavored DM where the main interaction with the SM is through the Higgs portal. For both cases we derive constraints from flavor, cosmology, direct and indirect DM detection, and collider searches.« less

Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.

PubMed

Hu, SongQing; Wei, HaiLiu; Guo, ShaSha; Li, Lin; Hou, Yi

2011-02-01

Yak butter in Tsinghai-Tibet Plateau possesses the characters of high energy, abundant alimentation and a special flavor with certain medical and health care functions. In this paper the organoleptic flavor of yak butter was estimated, and 28 kinds of substance with different flavors were identified with the technique of coupling gas chromatography to mass spectroscopy (GC-MS). The results showed that there are many microorganisms in yak butter with natural inoculation, which contribute to the formation of its special flavors. It was found that three of these 15 microorganisms, identified as Saccharomycetaceae, Penicillium and Asperillus separately, contributed the most to flavors. The microorganisms are expected to be applied in the food industry, especially to produce dairy food with the unique flavor of yak butter. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

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

PubMed

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

2015-08-01

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

Flavor and stability of milk proteins.

PubMed

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

2016-06-01

A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The objective of this study was to characterize the flavor and flavor chemistry of milk protein concentrates (MPC 70, 80, 85), isolates (MPI), acid and rennet caseins, and micellar casein concentrate (MCC) and to determine the effect of storage on flavor and functionality of milk protein concentrates using instrumental and sensory techniques. Spray-dried milk protein ingredients (MPC, MPI, caseins, MCC) were collected in duplicate from 5 commercial suppliers or manufactured at North Carolina State University. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry. Compounds were identified by comparison of retention indices, odor properties, and mass spectra against reference standards. A subset of samples was selected for further analysis using direct solvent extraction with solvent-assisted flavor extraction, and aroma extract dilution analysis. External standard curves were created to quantify select volatile compounds. Pilot plant manufactured MPC were stored at 3, 25, and 40°C (44% relative humidity). Solubility, furosine, sensory properties, and volatile compound analyses were performed at 0, 1, 3, 6, and 12 mo. Milk proteins and caseins were diverse in flavor and exhibited sweet aromatic and cooked/milky flavors as well as cardboard, brothy, tortilla, soapy, and fatty flavors. Key aroma active compounds in milk proteins and caseins were 2-aminoacetophenone, nonanal, 1-octen-3-one, dimethyl trisulfide, 2-acetyl-1-pyrroline, heptanal, methional, 1-hexen-3-one, hexanal, dimethyl disulfide, butanoic acid, and acetic acid. Stored milk proteins developed animal and burnt sugar flavors over time. Solubility of MPC decreased and furosine concentration increased with storage time and temperature. Solubility of MPC 80 was reduced more than that of MPC 45, but time and temperature adversely affected solubility of both proteins, with storage temperature having the greatest effect. Flavor and shelf stability of milk proteins provide a foundation of knowledge to improve the flavor and shelf-life of milk proteins. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Progress report for a research program in theoretical high energy physics

DOE Office of Scientific and Technical Information (OSTI.GOV)

Feldman, D.; Fried, H.M.; Jevicki, A.

This year's research has dealt with: superstrings in the early universe; the invisible axion emissions from SN1987A; quartic interaction in Witten's superstring field theory; W-boson associated multiplicity and the dual parton model; cosmic strings and galaxy formation; cosmic strings and baryogenesis; quark flavor mixing; p -- /bar p/ scattering at TeV energies; random surfaces; ordered exponentials and differential equations; initial value and back-reaction problems in quantum field theory; string field theory and Weyl invariance; the renormalization group and string field theory; the evolution of scalar fields in an inflationary universe, with and without the effects of gravitational perturbations; cosmic stringmore » catalysis of skyrmion decay; inflation and cosmic strings from dynamical symmetry breaking; the physic of flavor mixing; string-inspired cosmology; strings at high-energy densities and complex temperatures; the problem of non-locality in string theory; string statistical mechanics; large-scale structures with cosmic strings and neutrinos; the delta expansion for stochastic quantization; high-energy neutrino flux from ordinary cosmic strings; a physical picture of loop bremsstrahlung; cylindrically-symmetric solutions of four-dimensional sigma models; large-scale structure with hot dark matter and cosmic strings; the unitarization of the odderon; string thermodynamics and conservation laws; the dependence of inflationary-universe models on initial conditions; the delta expansion and local gauge invariance; particle physics and galaxy formation; chaotic inflation with metric and matter perturbations; grand-unified theories, galaxy formation, and large-scale structure; neutrino clustering in cosmic-string-induced wakes; and infrared approximations to nonlinear differential equations. 17 refs.« less

Flavored tobacco product use among U.S. young adults.

PubMed

Villanti, Andrea C; Richardson, Amanda; Vallone, Donna M; Rath, Jessica M

2013-04-01

Passage of the U.S. Family Smoking Prevention and Tobacco Control Act in 2009 led to a ban on the sale of flavored cigarettes, largely because of studies showing targeting of these products to youth and young adults. There are no current restrictions on the marketing or sale of noncigarette or new nontraditional smokeless tobacco products (such as snus and dissolvable products), which are available in more than 45 flavors. To determine the prevalence of flavored tobacco use, dual use of flavored and menthol tobacco products, and sociodemographic predictors of flavored tobacco product use in young adults aged 18-34 years (N=4196). The current study utilizes data from Legacy's Young Adult Cohort Study, a nationally representative sample collected in January 2012. Data were analyzed using Stata IC 11.0 in June 2012. Overall, 18.5% of tobacco users report using flavored products, and dual use of menthol and flavored product use ranged from 1% (nicotine products) to 72% (chewing tobacco). In a multivariable model controlling for menthol use, younger adults were more likely to use flavored tobacco products (OR=1.89, 95% CI=1.14, 3.11), and those with a high school education had decreased use of flavored products (OR=0.56; 95% CI=0.32, 0.97). Differences in use may be due to the continued targeted advertising of flavored products to young adults and minorities. Those most likely to use flavored products are also those most at risk of developing established tobacco-use patterns that persist through their lifetime. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Effect of flavoring chemicals on free radical formation in electronic cigarette aerosols.

PubMed

Bitzer, Zachary T; Goel, Reema; Reilly, Samantha M; Elias, Ryan J; Silakov, Alexey; Foulds, Jonathan; Muscat, Joshua; Richie, John P

2018-05-20

Flavoring chemicals, or flavorants, have been used in electronic cigarettes (e-cigarettes) since their inception; however, little is known about their toxicological effects. Free radicals present in e-cigarette aerosols have been shown to induce oxidative stress resulting in damage to proliferation, survival, and inflammation pathways in the cell. Aerosols generated from e-liquid solvents alone contain high levels of free radicals but few studies have looked at how these toxins are modulated by flavorants. We investigated the effects of different flavorants on free radical production in e-cigarette aerosols. Free radicals generated from 49 commercially available e-liquid flavors were captured and analyzed using electron paramagnetic resonance (EPR). The flavorant composition of each e-liquid was analyzed by gas chromatography mass spectroscopy (GCMS). Radical production was correlated with flavorant abundance. Ten compounds were identified and analyzed for their impact on free radical generation. Nearly half of the flavors modulated free radical generation. Flavorants with strong correlations included β-damascone, δ-tetradecalactone, γ-decalactone, citral, dipentene, ethyl maltol, ethyl vanillin, ethyl vanillin PG acetal, linalool, and piperonal. Dipentene, ethyl maltol, citral, linalool, and piperonal promoted radical formation in a concentration-dependent manner. Ethyl vanillin inhibited the radical formation in a concentration dependent manner. Free radical production was closely linked with the capacity to oxidize biologically-relevant lipids. Our results suggest that flavoring agents play an important role in either enhancing or inhibiting the production of free radicals in flavored e-cigarette aerosols. This information is important for developing regulatory strategies aimed at reducing potential harm from e-cigarettes. Copyright © 2018 Elsevier Inc. All rights reserved.

Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.

PubMed

Kwon, G Y; Hong, J H; Kim, Y S; Lee, S M; Kim, K O

2011-01-01

The sensory characteristics and consumer acceptability of beef soup samples containing 9 types of glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs produced under different reaction conditions on the flavor of the beef soup. The sensory characteristics of the beef stocks were examined using descriptive analysis. In consumer testing, 50 consumers evaluated the overall acceptability and flavor intensities of beef odor, salty taste, beef flavor, and seasoning flavor in the beef soup samples. It was found that the reaction conditions, including sugar type and pH, affected the sensory characteristics of the beef stock containing the GMRPs. The samples containing the GMRPs reacted at pH 7 were characterized with strong beef flavor, chestnut flavor, and cooked rice flavor. However, the GMRP reacted with xylose at pH 7 (XM7) was significantly stronger in beef-related sensory characteristics than the GMRPs reacted with glucose or fructose at pH 7 (GM7 and FM7). The samples containing the GMRPs reacted at pH 3 had strong acid-related attributes whereas the GMRPs reacted at pH 11 exhibited strong sulfur-related attributes and a bitter taste. Overall, the beef soup containing XM7, which was perceived as having a strong beef odor and flavor, was rated the highest consumer acceptability score. This suggests that XM7 has feasibility as a flavor enhancer. To elucidate its effectiveness further, it is required to apply XM7 in various food systems at varying levels and to compare its flavor enhancing effects with other flavor enhancers such as monosodium L-glutamate in future studies. Practical Application: This study characterized sensory attributes of glutathione Maillard reaction products (GMRPs) reacted under various conditions and evaluated their potential as a flavor enhancer by examining consumer acceptability of beef stock containing the GMRPs. This study showed that the GMRP reacted with xylose at pH 7 had strong 71 beef flavor and the highest consumer acceptability score. The results of this study will provide valuable information for understanding sensory aspect of flavors generated by Maillard reaction of GSH and sugars, since most studies on Maillard reaction focused on chemical reactions. Also, the outcome of this study will help flavor and food industries' efforts to develop a new flavor enhancer for use in a variety of processed food products.

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

PubMed Central

Wilson, Alphus D.; Oberle, Charisse S.; Oberle, Daniel F.

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P < 0.05). The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed. PMID:24287526

Flavor-singlet spectrum in multi-flavor QCD

NASA Astrophysics Data System (ADS)

Aoki, Yasumichi; Aoyama, Tatsumi; Bennett, Ed; Kurachi, Masafumi; Maskawa, Toshihide; Miura, Kohtaroh; Nagai, Kei-ichi; Ohki, Hiroshi; Rinaldi, Enrico; Shibata, Akihiro; Yamawaki, Koichi; Yamazaki, Takeshi

2018-03-01

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

Flavor-singlet spectrum in multi-flavor QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

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

Perception of melting and flavor release of ice cream containing different types and contents of fat.

PubMed

Hyvönen, L; Linna, M; Tuorila, H; Dijksterhuis, G

2003-04-01

Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.

PubMed

Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Zhu, Yalun

2014-05-25

Flavor plays an important role and has been widely used in foods. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the flavor. Kinetic and thermodynamic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests. This work focused on the study of production of a sweet orange flavor-β-cyclodextrin (CD) inclusion complex, and investigated the combination of flavor and β-CD by thermogravimetric analysis. Pyrolysis characteristics, kinetic and thermodynamic parameters of the flavor-β-CD inclusion complex were determined. The results showed that the flavor-β-CD inclusion complexes can form large aggregates in water. During thermal degradation of blank β-CD and flavor-β-CD inclusion complex, three main stages can be distinguished. The thermogravimetric (TG) curve of blank β-CD shows a leveling-off from room temperature to 250°C, while the TG curve of flavor-β-CD inclusion complex is downward sloping in this temperature range. Copyright © 2014 Elsevier Ltd. All rights reserved.

Supernova Neutrino Physics with Xenon Dark Matter Detectors

NASA Astrophysics Data System (ADS)

Reichard, Shayne; Lang, Rafael F.; McCabe, Christopher; Selvi, Marco; Tamborra, Irene

2017-09-01

The dark matter experiment XENON1T is operational and sensitive to all flavors of neutrinos emitted from a supernova. We show that the proportional scintillation signal (S2) allows for a clear observation of the neutrino signal and guarantees a particularly low energy threshold, while the backgrounds are rendered negligible during the SN burst. XENON1T (XENONnT and LZ; DARWIN) will be sensitive to a SN burst up to 25 (40; 70) kpc from Earth at a significance of more than 5σ, observing approximately 35 (123; 704) events from a 27 M ⊙ SN progenitor at 10 kpc. Moreover, it will be possible to measure the average neutrino energy of all flavors, to constrain the total explosion energy, and to reconstruct the SN neutrino light curve. Our results suggest that a large xenon detector such as DARWIN will be competitive with dedicated neutrino telescopes, while providing complementary information that is not otherwise accessible.

Magnetic field and flavor effects on the gamma-ray burst neutrino flux

NASA Astrophysics Data System (ADS)

Baerwald, Philipp; Hümmer, Svenja; Winter, Walter

2011-03-01

We reanalyze the prompt muon neutrino flux from gamma-ray bursts (GRBs) in terms of the particle physics involved, as in the example of the often-used reference Waxman-Bahcall GRB flux. We first reproduce this reference flux explicitly treating synchrotron energy losses of the secondary pions. Then we include additional neutrino production modes, the neutrinos from muon decays, the magnetic field effects on all secondary species, and flavor mixing with the current parameter uncertainties. We demonstrate that the combination of these effects modifies the shape of the original Waxman-Bahcall GRB flux significantly and changes the normalization by a factor of 3 to 4. As a consequence, the gamma-ray burst search strategy of neutrino telescopes may be based on the wrong flux shape, and the constraints derived for the GRB neutrino flux, such as the baryonic loading, may in fact be much stronger than anticipated.

Octet baryon masses and sigma terms from an SU(3) chiral extrapolation

NASA Astrophysics Data System (ADS)

Young, R. D.; Thomas, A. W.

2010-01-01

We report an analysis of the impressive new lattice simulation results for octet baryon masses in 2+1-flavor QCD. The analysis is based on a low-order expansion about the chiral SU(3) limit in which the symmetry breaking arises from terms linear in the quark masses plus the variation of the Goldstone boson masses in the leading chiral loops. The baryon masses evaluated at the physical light-quark masses are in remarkable agreement with the experimental values, with a model dependence considerably smaller than the rather small statistical uncertainty. From the mass formulas one can evaluate the sigma commutators for all octet baryons. This yields an accurate value for the pion-nucleon sigma commutator. It also yields the first determination of the strangeness sigma term based on 2+1-flavor lattice QCD and, in general, the sigma commutators provide a resolution to the difficult issue of fine-tuning the strange-quark mass.

Quantum field-theoretical description of neutrino and neutral kaon oscillations

NASA Astrophysics Data System (ADS)

Volobuev, Igor P.

2018-05-01

It is shown that the neutrino and neutral kaon oscillation processes can be consistently described in quantum field theory using only plane waves of the mass eigenstates of neutrinos and neutral kaons. To this end, the standard perturbative S-matrix formalism is modified so that it can be used for calculating the amplitudes of the processes passing at finite distances and finite time intervals. The distance-dependent and time-dependent parts of the amplitudes of the neutrino and neutral kaon oscillation processes are calculated and the results turn out to be in accordance with those of the standard quantum mechanical description of these processes based on the notion of neutrino flavor states and neutral kaon states with definite strangeness. However, the physical picture of the phenomena changes radically: now, there are no oscillations of flavor or definite strangeness states, but, instead of it, there is interference of amplitudes due to different virtual mass eigenstates.

The eightfold way model, the SU(3)-flavor model and the medium-strong interaction

NASA Astrophysics Data System (ADS)

Abbas, Syed Afsar

2015-04-01

Lack of any baryon number in the eightfold way model, and its intrinsic presence in the SU(3)-flavor model, has been a puzzle since the genesis of these models in 1961-1964. First we show that the conventional popular understanding of this puzzle is actually fundamentally wrong, and hence the problem being so old, begs urgently for resolution. In this paper we show that the issue is linked to the way that the adjoint representation is defined mathematically for a Lie algebra, and how it manifests itself as a physical representation. This forces us to distinguish between the global and the local charges and between the microscopic and the macroscopic models. As a bonus, a consistent understanding of the hitherto mysterious medium-strong interaction is achieved. We also gain a new perspective on how confinement arises in quantum chromodynamics.

Astrophysical neutrinos flavored with beyond the Standard Model physics

NASA Astrophysics Data System (ADS)

Rasmussen, Rasmus W.; Lechner, Lukas; Ackermann, Markus; Kowalski, Marek; Winter, Walter

2017-10-01

We systematically study the allowed parameter space for the flavor composition of astrophysical neutrinos measured at Earth, including beyond the Standard Model theories at production, during propagation, and at detection. One motivation is to illustrate the discrimination power of the next-generation neutrino telescopes such as IceCube-Gen2. We identify several examples that lead to potential deviations from the standard neutrino mixing expectation such as significant sterile neutrino production at the source, effective operators modifying the neutrino propagation at high energies, dark matter interactions in neutrino propagation, or nonstandard interactions in Earth matter. IceCube-Gen2 can exclude about 90% of the allowed parameter space in these cases, and hence will allow us to efficiently test and discriminate between models. More detailed information can be obtained from additional observables such as the energy dependence of the effect, fraction of electron antineutrinos at the Glashow resonance, or number of tau neutrino events.

Spin-Flavor van der Waals Forces and NN interaction

DOE Office of Scientific and Technical Information (OSTI.GOV)

Alvaro Calle Cordon, Enrique Ruiz Arriola

A major goal in Nuclear Physics is the derivation of the Nucleon-Nucleon (NN) interaction from Quantum Chromodynamics (QCD). In QCD the fundamental degrees of freedom are colored quarks and gluons which are confined to form colorless strongly interacting hadrons. Because of this the resulting nuclear forces at sufficiently large distances correspond to spin-flavor excitations, very much like the dipole excitations generating the van der Waals (vdW) forces acting between atoms. We study the Nucleon-Nucleon interaction in the Born-Oppenheimer approximation at second order in perturbation theory including the Delta resonance as an intermediate state. The potential resembles strongly chiral potentials computedmore » either via soliton models or chiral perturbation theory and has a van der Waals like singularity at short distances which is handled by means of renormalization techniques. Results for the deuteron are discussed.« less

Probing lepton flavor violation signal via γ γ →l¯ilj in the left-right twin Higgs model at the ILC

NASA Astrophysics Data System (ADS)

Liu, Guo-Li; Wang, Fei; Xie, Kuan; Guo, Xiao-Fei

2017-08-01

To explain the small neutrino masses, heavy Majorana neutrinos are introduced in the left-right twin Higgs model. The heavy neutrinos—together with the charged scalars and the heavy gauge bosons—may contribute large mixings between the neutrinos and the charged leptons, which may induce some distinct lepton-flavor-violating processes. We check ℓ¯iℓj (i ,j =e ,μ ,τ ,i ≠j ) production in γ γ collisions in the left-right twin Higgs model, and find that the production rates may be large in some specific parameter space. In optimal cases, it is even possible to detect them with reasonable kinematical cuts. We also show that these collisions can effectively constrain the model parameters—such as the Higgs vacuum expectation value, the right-handed neutrino mass, etc.—and may serve as a sensitive probe of this new physics model.

Search for production of single top quarks via tcg and tug flavor-changing-neutral-current couplings.

PubMed

Abazov, V M; Abbott, B; Abolins, M; Acharya, B S; Adams, M; Adams, T; Aguilo, E; Ahn, S H; Ahsan, M; Alexeev, G D; Alkhazov, G; Alton, A; Alverson, G; Alves, G A; Anastasoaie, M; Ancu, L S; Andeen, T; Anderson, S; Andrieu, B; Anzelc, M S; Arnoud, Y; Arov, M; Askew, A; Asman, B; Assis Jesus, A C S; Atramentov, O; Autermann, C; Avila, C; Ay, C; Badaud, F; Baden, A; Bagby, L; Baldin, B; Bandurin, D V; Banerjee, P; Banerjee, S; Barberis, E; Barfuss, A-F; Bargassa, P; Baringer, P; Barnes, C; Barreto, J; Bartlett, J F; Bassler, U; Bauer, D; Beale, S; Bean, A; Begalli, M; Begel, M; Belanger-Champagne, C; Bellantoni, L; Bellavance, A; Benitez, J A; Beri, S B; Bernardi, G; Bernhard, R; Berntzon, L; Bertram, I; Besançon, M; Beuselinck, R; Bezzubov, V A; Bhat, P C; Bhatnagar, V; Binder, M; Biscarat, C; Blackler, I; Blazey, G; Blekman, F; Blessing, S; Bloch, D; Bloom, K; Boehnlein, A; Boline, D; Bolton, T A; Boos, E E; Borissov, G; Bos, K; Bose, T; Brandt, A; Brock, R; Brooijmans, G; Bross, A; Brown, D; Buchanan, N J; Buchholz, D; Buehler, M; Buescher, V; Bunichev, V; Burdin, S; Burke, S; Burnett, T H; Busato, E; Buszello, C P; Butler, J M; Calfayan, P; Calvet, S; Cammin, J; Caron, S; Carvalho, W; Casey, B C K; Cason, N M; Castilla-Valdez, H; Chakrabarti, S; Chakraborty, D; Chan, K; Chan, K M; Chandra, A; Charles, F; Cheu, E; Chevallier, F; Cho, D K; Choi, S; Choudhary, B; Christofek, L; Christoudias, T; Claes, D; Clément, B; Clément, C; Coadou, Y; Cooke, M; Cooper, W E; Corcoran, M; Couderc, F; Cousinou, M-C; Cox, B; Crépé-Renaudin, S; Cutts, D; Cwiok, M; da Motta, H; Das, A; Davies, B; Davies, G; De, K; de Jong, P; de Jong, S J; De La Cruz-Burelo, E; De Oliveira Martins, C; Degenhardt, J D; Déliot, F; Demarteau, M; Demina, R; Denisov, D; Denisov, S P; Desai, S; Diehl, H T; Diesburg, M; Doidge, M; Dominguez, A; Dong, H; Dudko, L V; Duflot, L; Dugad, S R; Duggan, D; Duperrin, A; Dyer, J; Dyshkant, A; Eads, M; Edmunds, D; Ellison, J; Elvira, V D; Enari, Y; Eno, S; Ermolov, P; Evans, H; Evdokimov, A; Evdokimov, V N; Ferapontov, A V; Ferbel, T; Fiedler, F; Filthaut, F; Fisher, W; Fisk, H E; Ford, M; Fortner, M; Fox, H; Fu, S; Fuess, S; Gadfort, T; Galea, C F; Gallas, E; Galyaev, E; Garcia, C; Garcia-Bellido, A; Gavrilov, V; Gay, P; Geist, W; Gelé, D; Gerber, C E; Gershtein, Y; Gillberg, D; Ginther, G; Gollub, N; Gómez, B; Goussiou, A; Grannis, P D; Greenlee, H; Greenwood, Z D; Gregores, E M; Grenier, G; Gris, Ph; Grivaz, J-F; Grohsjean, A; Grünendahl, S; Grünewald, M W; Guo, F; Guo, J; Gutierrez, G; Gutierrez, P; Haas, A; Hadley, N J; Haefner, P; Hagopian, S; Haley, J; Hall, I; Hall, R E; Han, L; Hanagaki, K; Hansson, P; Harder, K; Harel, A; Harrington, R; Hauptman, J M; Hauser, R; Hays, J; Hebbeker, T; Hedin, D; Hegeman, J G; Heinmiller, J M; Heinson, A P; Heintz, U; Hensel, C; Herner, K; Hesketh, G; Hildreth, M D; Hirosky, R; Hobbs, J D; Hoeneisen, B; Hoeth, H; Hohlfeld, M; Hong, S J; Hooper, R; Houben, P; Hu, Y; Hubacek, Z; Hynek, V; Iashvili, I; Illingworth, R; Ito, A S; Jabeen, S; Jaffré, M; Jain, S; Jakobs, K; Jarvis, C; Jenkins, A; Jesik, R; Johns, K; Johnson, C; Johnson, M; Jonckheere, A; Jonsson, P; Juste, A; Käfer, D; Kahn, S; Kajfasz, E; Kalinin, A M; Kalk, J M; Kalk, J R; Kappler, S; Karmanov, D; Kasper, J; Kasper, P; Katsanos, I; Kau, D; Kaur, R; Kehoe, R; Kermiche, S; Khalatyan, N; Khanov, A; Kharchilava, A; Kharzheev, Y M; Khatidze, D; Kim, H; Kim, T J; Kirby, M H; Klima, B; Kohli, J M; Konrath, J-P; Kopal, M; Korablev, V M; Kotcher, J; Kothari, B; Koubarovsky, A; Kozelov, A V; Krop, D; Kryemadhi, A; Kuhl, T; Kumar, A; Kunori, S; Kupco, A; Kurca, T; Kvita, J; Lam, D; Lammers, S; Landsberg, G; Lazoflores, J; Lebrun, P; Lee, W M; Leflat, A; Lehner, F; Lesne, V; Leveque, J; Lewis, P; Li, J; Li, L; Li, Q Z; Lietti, S M; Lima, J G R; Lincoln, D; Linnemann, J; Lipaev, V V; Lipton, R; Liu, Z; Lobo, L; Lobodenko, A; Lokajicek, M; Lounis, A; Love, P; Lubatti, H J; Lynker, M; Lyon, A L; Maciel, A K A; Madaras, R J; Mättig, P; Magass, C; Magerkurth, A; Makovec, N; Mal, P K; Malbouisson, H B; Malik, S; Malyshev, V L; Mao, H S; Maravin, Y; Martin, B; McCarthy, R; Melnitchouk, A; Mendes, A; Mendoza, L; Mercadante, P G; Merkin, M; Merritt, K W; Meyer, A; Meyer, J; Michaut, M; Miettinen, H; Millet, T; Mitrevski, J; Molina, J; Mommsen, R K; Mondal, N K; Monk, J; Moore, R W; Moulik, T; Muanza, G S; Mulders, M; Mulhearn, M; Mundal, O; Mundim, L; Nagy, E; Naimuddin, M; Narain, M; Naumann, N A; Neal, H A; Negret, J P; Neustroev, P; Nilsen, H; Noeding, C; Nomerotski, A; Novaes, S F; Nunnemann, T; O'Dell, V; O'Neil, D C; Obrant, G; Ochando, C; Oguri, V; Oliveira, N; Onoprienko, D; Oshima, N; Osta, J; Otec, R; Otero Y Garzón, G J; Owen, M; Padley, P; Pangilinan, M; Parashar, N; Park, S-J; Park, S K; Parsons, J; Partridge, R; Parua, N; Patwa, A; Pawloski, G; Perea, P M; Perfilov, M; Peters, K; Peters, Y; Pétroff, P; Petteni, M; Piegaia, R; Piper, J; Pleier, M-A; Podesta-Lerma, P L M; Podstavkov, V M; Pogorelov, Y; Pol, M-E; Pompos, A; Pope, B G; Popov, A V; Potter, C; Prado da Silva, W L; Prosper, H B; Protopopescu, S; Qian, J; Quadt, A; Quinn, B; Rangel, M S; Rani, K J; Ranjan, K; Ratoff, P N; Renkel, P; Reucroft, S; Rijssenbeek, M; Ripp-Baudot, I; Rizatdinova, F; Robinson, S; Rodrigues, R F; Royon, C; Rubinov, P; Ruchti, R; Sajot, G; Sánchez-Hernández, A; Sanders, M P; Santoro, A; Savage, G; Sawyer, L; Scanlon, T; Schaile, D; Schamberger, R D; Scheglov, Y; Schellman, H; Schieferdecker, P; Schmitt, C; Schwanenberger, C; Schwartzman, A; Schwienhorst, R; Sekaric, J; Sengupta, S; Severini, H; Shabalina, E; Shamim, M; Shary, V; Shchukin, A A; Shivpuri, R K; Shpakov, D; Siccardi, V; Sidwell, R A; Simak, V; Sirotenko, V; Skubic, P; Slattery, P; Smirnov, D; Smith, R P; Snow, G R; Snow, J; Snyder, S; Söldner-Rembold, S; Sonnenschein, L; Sopczak, A; Sosebee, M; Soustruznik, K; Souza, M; Spurlock, B; Stark, J; Steele, J; Stolin, V; Stone, A; Stoyanova, D A; Strandberg, J; Strandberg, S; Strang, M A; Strauss, M; Ströhmer, R; Strom, D; Strovink, M; Stutte, L; Sumowidagdo, S; Svoisky, P; Sznajder, A; Talby, M; Tamburello, P; Taylor, W; Telford, P; Temple, J; Tiller, B; Tissandier, F; Titov, M; Tokmenin, V V; Tomoto, M; Toole, T; Torchiani, I; Trefzger, T; Trincaz-Duvoid, S; Tsybychev, D; Tuchming, B; Tully, C; Tuts, P M; Unalan, R; Uvarov, L; Uvarov, S; Uzunyan, S; Vachon, B; van den Berg, P J; van Eijk, B; Van Kooten, R; van Leeuwen, W M; Varelas, N; Varnes, E W; Vartapetian, A; Vasilyev, I A; Vaupel, M; Verdier, P; Vertogradov, L S; Verzocchi, M; Villeneuve-Seguier, F; Vint, P; Vlimant, J-R; Von Toerne, E; Voutilainen, M; Vreeswijk, M; Wahl, H D; Wang, L; Wang, M H L S; Warchol, J; Watts, G; Wayne, M; Weber, G; Weber, M; Weerts, H; Wenger, A; Wermes, N; Wetstein, M; White, A; Wicke, D; Wilson, G W; Wimpenny, S J; Wobisch, M; Wood, D R; Wyatt, T R; Xie, Y; Yacoob, S; Yamada, R; Yan, M; Yasuda, T; Yatsunenko, Y A; Yip, K; Yoo, H D; Youn, S W; Yu, C; Yu, J; Yurkewicz, A; Zatserklyaniy, A; Zeitnitz, C; Zhang, D; Zhao, T; Zhou, B; Zhu, J; Zielinski, M; Zieminska, D; Zieminski, A; Zutshi, V; Zverev, E G

2007-11-09

We search for the production of single top quarks via flavor-changing-neutral-current couplings of a gluon to the top quark and a charm (c) or up (u) quark. We analyze 230 pb{-1} of lepton+jets data from pp[over] collisions at a center of mass energy of 1.96 TeV collected by the D0 detector at the Fermilab Tevatron Collider. We observe no significant deviation from standard model predictions, and hence set upper limits on the anomalous coupling parameters kappa{g}{c}/Lambda and kappa{g}{u}/Lambda, where kappa{g} define the strength of tcg and tug couplings, and Lambda defines the scale of new physics. The limits at 95% C.L. are kappa{g}{c}/Lambda<0.15 TeV-1 and kappa{g}{u}/Lambda<0.037 TeV-1.

Influence of feed flavors and nursery diet complexity on preweaning and nursery pig performance.

PubMed

Sulabo, R C; Tokach, M D; Derouchey, J M; Dritz, S S; Goodband, R D; Nelssen, J L

2010-12-01

In Exp. 1, 50 sows and their litters were used to determine the effects of adding a feed flavor to the creep diet on the proportion of pigs consuming creep feed ("eaters") and preweaning performance. Sows were blocked according to parity and date of farrowing and allotted to 2 experimental treatments: 1) litters fed a creep diet with no flavor (negative control) or 2) negative control diet with the feed flavor (Luctarom) included at 1,500 mg/kg. Both creep diets contained 1.0% chromic oxide and were offered ad libitum from d 18 until weaning at d 21. Adding flavor to the creep diet did not (P > 0.41) affect weaning weights, total BW gain, ADG, total creep feed intake, daily creep feed intake, or the proportion of creep feed eaters in whole litters. In Exp. 2, 480 weanling pigs (6.58 ± 0.41 kg; 20 ± 2 d) from Exp. 1 were randomly selected by preweaning treatment group, blocked by initial BW, and allotted to 1 of 8 treatments in a randomized complete block design to determine the interactive effects of preweaning exposure to flavor (exposed vs. unexposed), nursery diet complexity (complex vs. simple), and flavor addition to nursery diets (with vs. without flavor). Each treatment had 10 replications (pens) with 6 pigs per pen. Diets with flavor were supplemented with the flavor at 1,500 mg/kg in phase 1 diets and 1,000 mg/kg in phase 2 diets. A tendency for a 3-way interaction for ADG from d 5 to 10 (P = 0.10), 10 to 28 (P = 0.09), and 0 to 28 (P = 0.06) was observed. Postweaning ADG of pigs exposed to flavor in creep feed and fed flavored complex diets in the nursery was greater than pigs in any other treatment combination. Increasing diet complexity improved (P < 0.01) ADG and ADFI during both postweaning phases. Adding flavor to creep feed had no effect on G:F (P > 0.34) and pig BW (P > 0.45) in both postweaning periods. Adding flavor to starter diets tended to improve ADFI (P = 0.06) during d 0 to 5. In conclusion, adding flavor to the creep feed did not affect litter creep feed intake, the proportion of piglets consuming creep feed, or preweaning performance when creep was provided for 3 d before weaning. Preweaning exposure to feed flavor improved postweaning ADG in pigs fed complex diets supplemented with the same flavor but did not influence performance of pigs fed simple diets.

Neutrinos and flavor symmetries

DOE Office of Scientific and Technical Information (OSTI.GOV)

Tanimoto, Morimitsu

2015-07-15

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

Beef flavor: a review from chemistry to consumer.

PubMed

Kerth, Chris R; Miller, Rhonda K

2015-11-01

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS.

PubMed

Hansen, Anne-Mette S; Frandsen, Henrik L; Fromberg, Arvid

2016-05-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty-seven food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R-(E)-α-ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.

Content Analysis of Trends in Print Magazine Tobacco Advertisements.

PubMed

Banerjee, Smita; Shuk, Elyse; Greene, Kathryn; Ostroff, Jamie

2015-07-01

To provide a descriptive and comparative content analysis of tobacco print magazine ads, with a focus on rhetorical and persuasive themes. Print tobacco ads for cigarettes, cigars, e-cigarettes, moist snuff, and snus (N = 171) were content analyzed for the physical composition/ad format (e.g., size of ad, image, setting, branding, warning label) and the content of the ad (e.g., rhetorical themes, persuasive themes). The theme of pathos (that elicits an emotional response) was most frequently utilized for cigarette (61%), cigar (50%), and moist snuff (50%) ads, and the theme of logos (use of logic or facts to support position) was most frequently used for e-cigarette (85%) ads. Additionally, comparative claims were most frequently used for snus (e.g., "spit-free," "smoke-free") and e-cigarette ads (e.g., "no tobacco smoke, only vapor," "no odor, no ash"). Comparative claims were also used in cigarette ads, primarily to highlight availability in different flavors (e.g., "bold," "menthol"). This study has implications for tobacco product marketing regulation, particularly around limiting tobacco advertising in publications with a large youth readership and prohibiting false or misleading labels, labeling, and advertising for tobacco products, such as modified risk (unless approved by the FDA) or therapeutic claims.

Hazardous Waste Cleanup: International Flavors & Fragrances Incorporated in Union Beach, New Jersey

EPA Pesticide Factsheets

International Flavors & Fragrances was located at 800 Rose Lane in Union Beach, New Jersey. International Flavors & Fragrances (IFF) manufactured specialty organic flavors and fragrances at this site from 1951 until the plant closed in 1997. It is adjacent

Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet.

PubMed

Wald, Hallie S; Myers, Kevin P

2015-11-01

Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity. Copyright © 2015 Elsevier Inc. All rights reserved.

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.

PubMed

Croijmans, Ilja; Majid, Asifa

2016-01-01

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more "codable", then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too.

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

PubMed Central

Majid, Asifa

2016-01-01

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more “codable”, then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too. PMID:27322035

Theoretical & Experimental Research in Weak, Electromagnetic & Strong Interactions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nandi, Satyanarayan; Babu, Kaladi; Rizatdinova, Flera

The conducted research spans a wide range of topics in the theoretical, experimental and phenomenological aspects of elementary particle interactions. Theory projects involve topics in both the energy frontier and the intensity frontier. The experimental research involves energy frontier with the ATLAS Collaboration at the Large Hadron Collider (LHC). In theoretical research, novel ideas going beyond the Standard Model with strong theoretical motivations were proposed, and their experimental tests at the LHC and forthcoming neutrino facilities were outlined. These efforts fall into the following broad categories: (i) TeV scale new physics models for LHC Run 2, including left-right symmetry andmore » trinification symmetry, (ii) unification of elementary particles and forces, including the unification of gauge and Yukawa interactions, (iii) supersummetry and mechanisms of supersymmetry breaking, (iv) superworld without supersymmetry, (v) general models of extra dimensions, (vi) comparing signals of extra dimensions with those of supersymmetry, (vii) models with mirror quarks and mirror leptons at the TeV scale, (viii) models with singlet quarks and singlet Higgs and their implications for Higgs physics at the LHC, (ix) new models for the dark matter of the universe, (x) lepton flavor violation in Higgs decays, (xi) leptogenesis in radiative models of neutrino masses, (xii) light mediator models of non-standard neutrino interactions, (xiii) anomalous muon decay and short baseline neutrino anomalies, (xiv) baryogenesis linked to nucleon decay, and (xv) a new model for recently observed diboson resonance at the LHC and its other phenomenological implications. The experimental High Energy Physics group has been, and continues to be, a successful and productive contributor to the ATLAS experiment at the LHC. Members of the group performed search for gluinos decaying to stop and top quarks, new heavy gauge bosons decaying to top and bottom quarks, and vector-like quarks produced in pairs and decaying to light quarks. Members of the OSU group played a leading role in the detailed optimization studies for the future ATLAS Inner Tracker (ITk), which will be installed during the Phase-II upgrade, replacing the current tracking system. The proposed studies aim to enhance the ATLAS discovery potential in the high-luminosity LHC era. The group members have contributed to the calibration of algorithms for identifying boosted vector bosons and b-jets, which will help expand the ATLAS reach in many searches for new physics.« less

Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcorn butter flavor powder, paste, and liquid products.

PubMed

Rigler, Mark W; Longo, William E

2010-01-01

Diacetyl (2,3 butanedione), a butter-flavored diketone, has been linked to a severe lung disease, bronchiolitis obliterans. We tested a total of three natural butters and artificial microwave popcorn butter flavorings (three powders, two pastes, and one liquid) for bulk diacetyl concentration and diacetyl emissions when heated. Pastes and liquid butter flavors contained the highest amount (6% to 10.6%) while natural butter possessed up to 7500 times less diacetyl. All artificial butter flavors studied emitted diacetyl. Dry powders emitted up to 1.62 ppm diacetyl; wetted powders up to 54.7 ppm diacetyl; and pastes emitted up to 34.9 ppm diacetyl. The liquid butter flavor emitted up to 17.2 ppm diacetyl. Microwave popcorn flavoring mixtures emitted up to 11.4 ppm diacetyl. At least 93% of the dry powder particles were inhalable. These studies show that microwave butter flavoring products generate concentrations of diacetyl in the air great enough to endanger those exposed.

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

PubMed

Boylston, Terri D; Wang, Hui; Reitmeier, Cheryll A; Glatz, Bonita A

2003-03-26

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Neutrino mass hierarchy and three-flavor spectral splits of supernova neutrinos

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dasgupta, Basudeb; Mirizzi, Alessandro; Tomas, Ricard

2010-05-01

It was recently realized that three-flavor effects could peculiarly modify the development of spectral splits induced by collective oscillations, for supernova neutrinos emitted during the cooling phase of a protoneutron star. We systematically explore this case, explaining how the impact of these three-flavor effects depends on the ordering of the neutrino masses. In inverted mass hierarchy, the solar mass splitting gives rise to instabilities in regions of the (anti)neutrino energy spectra that were otherwise stable under the leading two-flavor evolution governed by the atmospheric mass splitting and by the 1-3 mixing angle. As a consequence, the high-energy spectral splits foundmore » in the electron (anti)neutrino spectra disappear, and are transferred to other flavors. Imperfect adiabaticity leads to smearing of spectral swap features. In normal mass hierarchy, the three-flavor and the two-flavor instabilities act in the same region of the neutrino energy spectrum, leading to only minor departures from the two-flavor treatment.« less

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

PubMed

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

2013-03-01

We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt when reducing the sodium content in natural cheese. Because salt replacers can affect flavor because of inherent off-flavors, such as bitter and metallic, we examined the use of flavor enhancers for their ability to modulate some of these undesirable sensory effects. Stirred-curd Cheddar-style cheese was manufactured using 2 cheese-making procedures (different curd knife sizes and target salting titratable acidities), in duplicate. Curd was salted with sodium chloride (NaCl) or 60% reduced sodium blends of NaCl and KCl (2 different sources). Curd was also salted at a 60% reduced sodium rate with NaCl and KCl with added flavor enhancers. A hydrolyzed vegetable protein/yeast extract blend, a natural "potassium-blocking type" flavor, disodium inosinate, or disodium guanylate were each blended with the reduced sodium salt blend and added to curd at the salting step. The resulting blocks of cheese were aged for 5 mo and evaluated monthly for chemical, microbial, and sensory differences. At 5 mo of aging, we measured liking for the cheeses using a consumer panel. Overall, cheeses were well liked by the consumer panel, and the scores of reduced sodium cheese with 2 different KCl sources were not different from those of the full-sodium control. The addition of flavor enhancers to Cheddar curd had mixed results, with one improving the consumer flavor liking only slightly over KCl, and one (disodium inosinate) significantly reducing consumer flavor liking scores, presumably due to the amount of umami flavor it contributed. Potassium chloride replacement salts sourced from different manufacturers affected the chemical and flavor properties of cheese, and changes to pH and temperature targets may be necessary to yield cheese with the moisture and pH targets desired. The cheese-making procedure used also influenced flavors observed, which resulted in higher levels of brothy flavor in cheese made with smaller curd knives and a higher target salting titratable acidity. This effect resulted in lower consumer liking scores. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

PubMed

Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

2005-03-01

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

Effect of e-liquid flavor on electronic cigarette topography and consumption behavior in a 2-week natural environment switching study.

PubMed

Robinson, R J; Hensel, E C; Al-Olayan, A A; Nonnemaker, J M; Lee, Y O

2018-01-01

Electronic Nicotine Delivery Systems (ENDS) offer an alternate means to consume nicotine in a variety of flavored aerosols. Data are needed to better understand the impact of flavors on use behavior. A natural environment observational study was conducted on experienced ENDS users to measure the effect of e-liquid flavor on topography and consumption behavior. The RIT wPUMTM monitor was used to record to record the date and time and puff topography (flow rate, volume, duration) for every puff taken by N = 34 participants over the course of two weeks. All participants used tobacco flavor for one week, and either berry or menthol flavor for one week. Results provide strong evidence that flavor affects the topography behaviors of mean puff flow rate and mean puff volume, and there is insufficient evidence to support an influence of flavor on mean puff duration and mean puff interval. There was insufficient evidence, due to the low power associated with the limited number of observation days, to establish a relationship between flavor and cumulative consumption behavior. While the results indicate that an effect may be evident, additional observation days are required to establish significance.

Effect of e-liquid flavor on electronic cigarette topography and consumption behavior in a 2-week natural environment switching study

PubMed Central

al-Olayan, A. A.; Nonnemaker, J. M.; Lee, Y. O.

2018-01-01

Electronic Nicotine Delivery Systems (ENDS) offer an alternate means to consume nicotine in a variety of flavored aerosols. Data are needed to better understand the impact of flavors on use behavior. A natural environment observational study was conducted on experienced ENDS users to measure the effect of e-liquid flavor on topography and consumption behavior. The RIT wPUMTM monitor was used to record to record the date and time and puff topography (flow rate, volume, duration) for every puff taken by N = 34 participants over the course of two weeks. All participants used tobacco flavor for one week, and either berry or menthol flavor for one week. Results provide strong evidence that flavor affects the topography behaviors of mean puff flow rate and mean puff volume, and there is insufficient evidence to support an influence of flavor on mean puff duration and mean puff interval. There was insufficient evidence, due to the low power associated with the limited number of observation days, to establish a relationship between flavor and cumulative consumption behavior. While the results indicate that an effect may be evident, additional observation days are required to establish significance. PMID:29718974

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

PubMed Central

Lee, Jeehyun; Chambers, Delores; Chambers, Edgar

2013-01-01

Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed. The first and second brews of the green tea samples provided similar flavor intensities. The third and fourth brews provided milder flavors and lower bitterness and astringency when measured using descriptive sensory analysis. In the brewed liquor of green tea mostly linalool, nonanal, geraniol, jasmone, and β-ionone volatile compounds were present at low levels (using gas chromatography-mass spectrometry). The geraniol, linalool, and linalool oxide compounds in green tea may contribute to the floral/perfumy flavor. Green teas in leaf form may be brewed up to four times: the first two brews providing stronger flavor, bitterness, and astringency whereas the third and fourth brews will provide milder flavor, bitterness, and astringency. PMID:28239138

Development of method of optimized flavor production systems design based on nano-emulsification Kawista (Feronia limonia) Fruit extraction

NASA Astrophysics Data System (ADS)

Suyanto, A.; Noor, E.; Fahma, F.; Rusli, M. S.; Djatna, T.

2018-01-01

‘Kawista’ (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environment and increase its use in food products. Research carried out is system development of the nano emulsification Kawista extract flavor with sonication method. The best treatments are selected by Response Surface Methodology (RSM) for independent variable are amplitude (70-100%), time (90-150s) and temperature (5-45°C) controlled by the software of the device. The Flavor Extraction by maceration technique extended highest yield and flavor components. Nano-emulsions made with composition 1% (w/w) flavor extract, 2% (w/w) surfactant (tween 80), 0.25% Gum, and 96.75% (w/w) deionized water. The probe of sonication successfully for preparing stable O/W nano emulsions at amplitude, time and temperature 81.01%, 150s, 45°C, respectively. Characteristic of nano-emulsions i.e energy input (15.489J), viscosity (2.076 mPa.s), droplet size (13.446nm), and Polydispersity index (0.469).

Simulation of coherent nonlinear neutrino flavor transformation in the supernova environment: Correlated neutrino trajectories

NASA Astrophysics Data System (ADS)

Duan, Huaiyu; Fuller, George M.; Carlson, J.; Qian, Yong-Zhong

2006-11-01

We present results of large-scale numerical simulations of the evolution of neutrino and antineutrino flavors in the region above the late-time post-supernova-explosion proto-neutron star. Our calculations are the first to allow explicit flavor evolution histories on different neutrino trajectories and to self-consistently couple flavor development on these trajectories through forward scattering-induced quantum coupling. Employing the atmospheric-scale neutrino mass-squared difference (|δm2|≃3×10-3eV2) and values of θ13 allowed by current bounds, we find transformation of neutrino and antineutrino flavors over broad ranges of energy and luminosity in roughly the “bi-polar” collective mode. We find that this large-scale flavor conversion, largely driven by the flavor off-diagonal neutrino-neutrino forward scattering potential, sets in much closer to the proto-neutron star than simple estimates based on flavor-diagonal potentials and Mikheyev-Smirnov-Wolfenstein evolution would indicate. In turn, this suggests that models of r-process nucleosynthesis sited in the neutrino-driven wind could be affected substantially by active-active neutrino flavor mixing, even with the small measured neutrino mass-squared differences.

Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine.

PubMed

Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O; Gerloff, Janice; Sundar, Isaac K; Rahman, Irfan

2017-01-01

Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production. Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8) were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2',7'dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H 2 O 2 ) equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media. Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8) chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H 2 O 2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the treatments with individual flavors, suggesting that mixing of multiple flavors of e-liquids are more harmful to the users. Conclusions: Our data suggest that the flavorings used in e-juices can trigger an inflammatory response in monocytes, mediated by ROS production, providing insights into potential pulmonary toxicity and tissue damage in e-cigarette users.

Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine

PubMed Central

Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O.; Gerloff, Janice; Sundar, Isaac K.; Rahman, Irfan

2018-01-01

Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production. Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8) were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2′,7′dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H2O2) equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media. Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8) chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H2O2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the treatments with individual flavors, suggesting that mixing of multiple flavors of e-liquids are more harmful to the users. Conclusions: Our data suggest that the flavorings used in e-juices can trigger an inflammatory response in monocytes, mediated by ROS production, providing insights into potential pulmonary toxicity and tissue damage in e-cigarette users. PMID:29375399

Charmless and Penguin Decays at CDF

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dorigo, Mirco; Collaboration, for the CDF

2010-12-01

Penguin transitions play a key role in the search of New Physics hints in the heavy flavor sector. During the last decade CDF has been exploring this opportunity with a rich study of two-body charmless decays of neutral B mesons into charged final-state particles. After briefly introducing the aspects of this physics peculiar to the hadron collision environment, I report on two interesting results: the first polarization measurement of the B{sub s}{sup 0} {yields} {phi}{phi} decay and the update of the B{sub (s)}{sup 0} {yields} h{sup +}h{prime}{sup -} decays analysis.

Higgs couplings and new signals from Flavon-Higgs mixing effects within multi-scalar models

NASA Astrophysics Data System (ADS)

Diaz-Cruz, J. Lorenzo; Saldaña-Salazar, Ulises J.

2016-12-01

Testing the properties of the Higgs particle discovered at the LHC and searching for new physics signals, are some of the most important tasks of Particle Physics today. Current measurements of the Higgs couplings to fermions and gauge bosons, seem consistent with the Standard Model, and when taken as a function of the particle mass, should lay on a single line. However, in models with an extended Higgs sector the diagonal Higgs couplings to up-quarks, down-quarks and charged leptons, could lay on different lines, while non-diagonal flavor-violating Higgs couplings could appear too. We describe these possibilities within the context of multi-Higgs doublet models that employ the Froggatt-Nielsen (FN) mechanism to generate the Yukawa hierarchies. Furthermore, one of the doublets can be chosen to be of the inert type, which provides a viable dark matter candidate. The mixing of the Higgs doublets with the flavon field, can provide plenty of interesting signals, including: i) small corrections to the couplings of the SM-like Higgs, ii) exotic signals from the flavon fields, iii) new signatures from the heavy Higgs bosons. These aspects are studied within a specific model with 3 + 1 Higgs doublets and a singlet FN field. Constraints on the model are derived from the study of K and D mixing and the Higgs search at the LHC. For last, the implications from the latter aforementioned constraints to the FCNC top decay t → ch are presented too.

Flavor lexicon for sensory descriptive profiling of different rice types.

PubMed

Limpawattana, M; Shewfelt, R L

2010-05-01

Rice flavor is a significant factor in determining quality and consumer acceptability as exemplified by scented rice, which is highly favored and commands a price premium. Sensory descriptive analysis has primarily been performed to assess rice flavor characteristics, but these studies feature only a limited lexicon for characterizing specific flavors or the range of flavor types is limited. This study was undertaken to establish a descriptive lexicon with reference standards for describing the flavor properties of a broad spectrum of rice types and use the developed lexicon to characterize which sensory attributes are most important in rice flavor quality. A rice flavor lexicon consisting of 24 descriptive notes was developed and expanded by 8 trained sensory panelists to characterize the flavor of cooked rice differing in terms of forms, types, and specialty (n = 36). Of these 24 descriptive terms, 19 were aromatic notes and 5 were fundamental tastes and oral feeling factors. Eighteen aromatic terms were significantly present in most rice samples whereas some descriptors exhibited unique characteristics of a specific-rice type. Subsequent multivariate analysis indicated that 18 descriptive terms were required to fully understand the characteristics of rice flavor in greater details. This lexicon covered a wider range of rice samples than in the previous studies and will facilitate targeting the characteristic notes important to rice processors as well as producers.

Teen use of flavored tobacco products in new york city.

PubMed

Farley, Shannon M; Seoh, Hannah; Sacks, Rachel; Johns, Michael

2014-11-01

Teen use of flavored tobacco products is a concern. Menthol cigarettes have been found to influence teen smoking; however, less is known about the association between teen use of other flavored tobacco products, such as cigars and dip, and cigarette smoking. The New York City 2010 Special Communities Putting Prevention to Work Youth Risk Behavior Survey data (N = 1,800 aged 13-17 years) were analyzed to examine the association between ever trying flavored tobacco products and current smoking, after we adjusted for demographics and ever-use of menthol cigarettes. Twenty percent of teens reported ever trying flavored tobacco products; youth who were current smokers (58%) were more likely to have tried flavored tobacco products than youth who were not current smokers (16%). Controlling for menthol cigarette use, teens who had ever tried flavored tobacco products were nearly 3 times more likely to be current smokers than those who had never tried flavored tobacco products (odds ratio = 2.70, 95% confidence interval = 1.47-4.98). Ever trying flavored tobacco products was strongly associated with current smoking among teens. The findings from this study suggest that regulations prohibiting sales of flavored tobacco products could decrease youth smoking. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco 2014. This work is written by (a) US Government employee(s) and is in the public domain in the US.

Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms.

PubMed

Myrdal Miller, A; Mills, K; Wong, T; Drescher, G; Lee, S M; Sirimuangmoon, C; Schaefer, S; Langstaff, S; Minor, B; Guinard, J-X

2014-09-01

The effects of beef substitution with crimini or white mushrooms (Agaricus bisporus) on the flavor profiles of carne asada and beef taco blends were measured with a descriptive analysis panel. Sensory mitigation of sodium reduction through the incorporation of mushrooms was also investigated in the taco blends. The substitution of beef with mushrooms in the carne asada did not alter the overall flavor strength of the dish, but the incorporation of 50% or 80% ground mushroom in the beef taco blend did enhance its overall flavor as well as mushroom, veggie, onion, garlic and earthy flavors, and umami and sweet tastes. Overall flavor intensity of the 25% reduced-salt version of the 80% mushroom taco blend matched that of the full-salt versions of the 100% and 50% beef formulations, thus indicating that the substitution of 80% of the meat with mushrooms did mitigate the 25% sodium reduction in terms of the overall flavor impact of the dish, even if it did not quite compensate for the reduction in salty taste. This proof-of-concept study for the Healthy Flavors Research Initiative indicates that because of their flavor-enhancing umami principles, mushrooms can be used as a healthy substitute for meat and a mitigating agent for sodium reduction in meat-based dishes without loss of overall flavor. © 2014 Institute of Food Technologists®

Electric dipole moments with and beyond flavor invariants

NASA Astrophysics Data System (ADS)

Smith, Christopher; Touati, Selim

2017-11-01

In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U (1) phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Flavor experiences during formula feeding are related to preferences during childhood

PubMed Central

Mennella, Julie A.; Beauchamp, Gary K.

2010-01-01

As part of a program of research designed to investigate the long-term effects of early feeding experiences, the present study exploited the substantial flavor variation inherent in three classes of commercially available infant formulas and determined whether flavor preferences during childhood differed as a function of the class of formula (i.e., milk, soy, hydrolysate) that 4- to 5-year-old children were fed during their infancy. Age appropriate, game-like tasks that were fun for children and minimized the impact of language development were used to examine their preferences for a wide range of food-related odor qualities including infant formulas, as well as the flavor of milk-based and hydrolysate formulas and plain, sour- and bitter-flavored apple juices. Formula type influenced children’s flavor preferences when tested several years after their last exposure to the formula. When compared to children who were fed milk-based formulas (n = 27), children fed protein hydrolysate formulas (n = 50) were more likely to prefer sour-flavored juices, as well as the odor and flavor of formulas, and less likely to make negative facial expressions during the taste tests. Those fed soy formulas (n = 27) preferred the bitter-flavored apple juice. That the effects of differential formula feeding also modified children’s food preferences is suggested by mothers’ reports that children fed hydrolysate or soy formulas were significantly more likely to prefer broccoli than were those fed milk formulas. These data are consistent with the hypothesis that flavor experiences influence subsequent flavor preferences even several years following the early experience. PMID:12113993

Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose.

PubMed

van Ruth, Saskia M; de Witte, Leontien; Uriarte, Amaya Rey

2004-12-29

The influence of type and concentration of carboxymethyl cellulose (CMC) on flavor and textural properties of custard desserts was examined. A synthetic strawberry flavor mixture was used to flavor the custards; it comprised 15 volatile flavor compounds. The viscosity of the custards was determined using rheometric measurements. Static headspace gas chromatography and in-nose proton transfer reaction-mass spectrometry analyses were conducted to determine the custards' volatile flavor properties. Perceived odor, flavor, and textural properties were assessed in sensory analysis experiments using magnitude estimation against a fixed modulus. Both type and concentration of CMC altered the viscosity of the custards. Softer custards had higher static headspace flavor concentrations. On the contrary, firmer custards demonstrated higher in-nose flavor concentrations. In sensory analysis, firmer custards showed higher thickness and lower sweetness intensities than their low-viscosity counterparts. The thickness perception corresponded to the viscosity of the custards. Removal of sucrose from the custards affected sweetness intensity only and not the intensity of other attributes. Therefore, the influence of the viscosity of the custards on the release of sweet-tasting components is held responsible for the effect on perceived sweetness intensity. Odor intensities were generally higher for the low-viscosity custard, whereas fruity flavor intensities were higher for the firmer custards. Odor intensities correlated with static headspace concentrations and flavor intensities related reasonably well with in-nose concentrations. Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements.

Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.

PubMed

Joscelyne, Venetia L; Downey, Mark O; Mazza, Marica; Bastian, Susan E P

2007-12-26

Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure levels on phenolic composition plus aroma, flavor, and mouthfeel aspects in wine. Wines were made from Cabernet Sauvignon and Shiraz grapes (Vitis vinifera L.) subjected to different levels of canopy exposure in a commercial vineyard in the Sunraysia region, Victoria, Australia. Canopy exposure treatments included control (standard vineyard practice), exposed (achieved with a foliage wire 600 mm above the top cordon), highly exposed (using a foliage wire with leaf plucking in the fruit zone), and shaded treatment (using 70% shade-cloth). Spectral and descriptive analyses showed that levels of anthocyanins, other phenolics, and perceived astringency were lower in wines made from shaded fruit; however, the reverse was generally not observed in wines of exposed and highly exposed fruit. Descriptive analysis also showed wines from the shaded fruit were different from other treatments for a number of flavor and aroma characters. These findings have implications for vineyard management practices.

Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

PubMed

Dunkel, Andreas; Steinhaus, Martin; Kotthoff, Matthias; Nowak, Bettina; Krautwurst, Dietmar; Schieberle, Peter; Hofmann, Thomas

2014-07-07

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Relaxation of the composite Higgs little hierarchy

NASA Astrophysics Data System (ADS)

Batell, Brian; Fedderke, Michael A.; Wang, Lian-Tao

2017-12-01

We describe a composite Higgs scenario in which a cosmological relaxation mechanism naturally gives rise to a hierarchy between the weak scale and the scale of spontaneous global symmetry breaking. This is achieved through the scanning of sources of explicit global symmetry breaking by a relaxion field during an exponentially long period of inflation in the early universe. We explore this mechanism in detail in a specific composite Higgs scenario with QCD-like dynamics, based on an ultraviolet SU( N )TC `technicolor' confining gauge theory with three Dirac technifermion flavors. We find that we can successfully generate a hierarchy of scales ξ≡〈 h〉2/ F π 2 ≳ 1.2 × 10- 4 (i.e., compositeness scales F π ˜ 20 TeV) without tuning. This evades all current electroweak precision bounds on our (custodial violating) model. While directly observing the heavy composite states in this model will be challenging, a future electroweak precision measurement program can probe most of the natural parameter space for the model. We also highlight signatures of more general composite Higgs models in the cosmological relaxation framework, including some implications for flavor and dark matter.

Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods.

PubMed

Ferruzzi, Mario G; Bordenave, Nicolas; Hamaker, Bruce R

2012-11-05

Astringency is a component of the overall flavor experienced when consuming polyphenol rich foods and beverages such as tea, wine, cocoa and select fruits. Following consumption, the astringent sensation results from the well documented ability of polyphenols to bind to salivary proline rich proteins (PRP) and facilitate their precipitation in the oral cavity. In a similar fashion, polyphenols are also known to non-specifically bind food and other biological proteins. While much is known regarding the polyphenol-protein interactions leading to astringency, significantly less information is available regarding the impact of these polyphenol-protein interactions with food or other biological proteins on relevant physiological outcomes. This paper focuses on the interactions between flavan-3-ols, one of the most abundant dietary polyphenol forms, with proteins in food, salivary PRP and other physiological proteins. The physiological implications of these interactions in food and through the gut will be discussed in relation to manipulation of flavan-3-ol bioavailability, metabolism and biological activities including inhibition of digestive enzymes in the gut. Copyright © 2012 Elsevier Inc. All rights reserved.

Statistical approaches to optimize detection of MIB off-flavor in aquaculture raised channel catfish

USDA-ARS?s Scientific Manuscript database

The catfish industry prides itself on preventing inadvertent sale of off-flavor fish. Typically, several fish are taste tested over several weeks before pond harvest to confirm good fish flavor quality. We collected several data sets of analytically measured off-flavor concentrations in catfish to...

Analysis of Bs flavor oscillations at CDF

DOE Office of Scientific and Technical Information (OSTI.GOV)

Guerreiro Leonardo, Nuno Teotonio Viegas

2006-09-01

The search for and study of flavor oscillations in the neutral B sB s meson system is an experimentally challenging task. It constitutes a flagship analysis of the Tevatron physics program. In this dissertation, they develop an analysis of the time-dependent B s flavor oscillations using data collected with the CDF detector. The data samples are formed of both fully and partially reconstructed B meson decays: B s → D sπ(ππ) and B s → D slv. A likelihood fitting framework is implemented and appropriate models and techniques developed for describing the mass, proper decay time, and flavor tagging characteristicsmore » of the data samples. The analysis is extended to samples of B + and B 0 mesons, which are further used for algorithm calibration and method validation. The B mesons lifetimes are extracted. The measurement of the B 0 oscillation frequency yields Δm d = 0.522 ± 0.017 ps -1. The search for B s oscillations is performed using an amplitude method based on a frequency scanning procedure. Applying a combination of lepton and jet charge flavor tagging algorithms, with a total tagging power ϵ'D 2 of 1.6%, to a data sample of 355 pb -1, a sensitivity of 13.0 ps -1 is achieved. They develop a preliminary same side kaon tagging algorithm, which is found to provide a superior tagging power of about 4.0% for the B s meson species. A study of the dilution systematic uncertainties is not reported. From its application as is to the B s samples the sensitivity is significantly increased to about 18 ps -1 and a hint of a signal is seen at about 175. ps -1. They demonstrate that the extension of the analysis to the increasing data samples with the inclusion of the same side tagging algorithm is capable of providing an observation of B s mixing beyond the standard model expectation. They show also that the improved knowledge of Δm s has a considerable impact on constraining the CKM matrix elements.« less

Mechanisms of deterioration of nutrients. [retention of flavor during freeze drying

NASA Technical Reports Server (NTRS)

Karel, M.; Flink, J. M.

1975-01-01

The retention of flavor during freeze drying was studied with model systems. Mechanisms by which flavor retention phenomena is explained were developed and process conditions specified so that flavor retention is optimized. The literature is reviewed and results of studies of the flavor retention behavior of a number of real food products, including both liquid and solid foods are evaluated. Process parameters predicted by the mechanisms to be of greatest significance are freezing rate, initial solids content, and conditions which result in maintenance of sample structure. Flavor quality for the real food showed the same behavior relative to process conditions as predicted by the mechanisms based on model system studies.

Identification of Key Odorants in Withering-Flavored Green Tea by Aroma Extract Dilution Analysis

NASA Astrophysics Data System (ADS)

Mizukami, Yuzo; Yamaguchi, Yuichi

This research aims to identify key odorants in withering-flavored green tea. Application of the aroma extract dilution analysis using the volatile fraction of green tea and withering-flavored green tea revealed 25 and 35 odor-active peaks with the flavor dilution factors of≥4, respectively. 4-mercapto-4-methylpentan-2-one, (E)-2-nonenal, linalool, (E,Z)-2,6-nonadienal and 3-methylnonane-2,4-dione were key odorants in green tea with the flavor dilution factor of≥16. As well as these 5 odorants, 1-octen-3-one, β-damascenone, geraniol, β-ionone, (Z)-methyljasmonate, indole and coumarine contributed to the withering flavor of green tea.

WIMP-less dark matter and meson decays with missing energy

DOE Office of Scientific and Technical Information (OSTI.GOV)

McKeen, David

2009-06-01

WIMP-less dark matter [J. L. Feng and J. Kumar, Phys. Rev. Lett. 101, 231301 (2008).] offers an attractive framework in which dark matter can be very light. We investigate the implications of such scenarios on invisible decays of bottomonium states for dark matter with a mass less than around 5 GeV. We relate these decays to measurements of nucleon-dark matter elastic scattering. We also investigate the effect that a coupling to s quarks has on flavor changing b{yields}s processes involving missing energy.

Gauged U(1) clockwork theory

NASA Astrophysics Data System (ADS)

Lee, Hyun Min

2018-03-01

We consider the gauged U (1) clockwork theory with a product of multiple gauge groups and discuss the continuum limit of the theory to a massless gauged U (1) with linear dilaton background in five dimensions. The localization of the lightest state of gauge fields on a site in the theory space naturally leads to exponentially small effective couplings of external matter fields localized away from the site. We discuss the implications of our general discussion with some examples, such as mediators of dark matter interactions, flavor-changing B-meson decays as well as D-term SUSY breaking.

Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel

PubMed Central

Sage, Emma; Velez, Martin; Guinard, Jean‐Xavier

2016-01-01

Abstract The original Coffee Taster's Flavor Wheel was developed by the Specialty Coffee Assn. of America over 20 y ago, and needed an innovative revision. This study used a novel application of traditional sensory and statistical methods in order to reorganize the new coffee Sensory Lexicon developed by World Coffee Research and Kansas State Univ. into scientifically valid clusters and levels to prepare a new, updated flavor wheel. Seventy‐two experts participated in a modified online rapid free sorting activity (no tasting) to sort flavor attributes of the lexicon. The data from all participants were compiled and agglomeration hierarchical clustering was used to determine the clusters and levels of the flavor attributes, while multidimensional scaling was used to determine the positioning of the clusters around the Coffee Taster's Flavor Wheel. This resulted in a new flavor wheel for the coffee industry. PMID:27861864

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

School Nutrition Directors' Perspectives on Flavored Milk in Schools

ERIC Educational Resources Information Center

Yon, Bethany A.; Johnson, Rachel K.; Berlin, Linda

2013-01-01

The offering of flavored milk in schools is a controversial topic. U.S. Department of Agriculture regulations now require that flavored milk in schools is fat-free. The perceptions, beliefs, and attitudes of 21 school nutrition directors (SNDs) about the offering and student acceptance of lower-calorie, flavored milk were explored using a focus…

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2010 CFR

2010-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2014 CFR

2014-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2012 CFR

2012-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2013 CFR

2013-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2011 CFR

2011-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

27 CFR 18.40 - Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar.

Code of Federal Regulations, 2013 CFR

2013-04-01

... volatile fruit-flavor concentrate plant and bonded wine cellar. 18.40 Section 18.40 Alcohol, Tobacco... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.40 Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar. A proprietor of a...

27 CFR 18.40 - Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar.

Code of Federal Regulations, 2011 CFR

2011-04-01

... volatile fruit-flavor concentrate plant and bonded wine cellar. 18.40 Section 18.40 Alcohol, Tobacco... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.40 Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar. A proprietor of a...

27 CFR 18.40 - Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar.

Code of Federal Regulations, 2014 CFR

2014-04-01

... volatile fruit-flavor concentrate plant and bonded wine cellar. 18.40 Section 18.40 Alcohol, Tobacco... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.40 Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar. A proprietor of a...

27 CFR 19.144 - Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises.

Code of Federal Regulations, 2014 CFR

2014-04-01

... spirits plant and volatile fruit-flavor concentrate plant premises. 19.144 Section 19.144 Alcohol, Tobacco... § 19.144 Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises... use with the premises of a contiguous volatile fruit-flavor concentrate plant. If a proprietor wishes...

27 CFR 19.144 - Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises.

Code of Federal Regulations, 2011 CFR

2011-04-01

... spirits plant and volatile fruit-flavor concentrate plant premises. 19.144 Section 19.144 Alcohol, Tobacco... § 19.144 Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises... use with the premises of a contiguous volatile fruit-flavor concentrate plant. If a proprietor wishes...

27 CFR 19.144 - Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises.

Code of Federal Regulations, 2013 CFR

2013-04-01

... spirits plant and volatile fruit-flavor concentrate plant premises. 19.144 Section 19.144 Alcohol, Tobacco... § 19.144 Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises... use with the premises of a contiguous volatile fruit-flavor concentrate plant. If a proprietor wishes...

27 CFR 19.144 - Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises.

Code of Federal Regulations, 2012 CFR

2012-04-01

... spirits plant and volatile fruit-flavor concentrate plant premises. 19.144 Section 19.144 Alcohol, Tobacco... § 19.144 Alternation of distilled spirits plant and volatile fruit-flavor concentrate plant premises... use with the premises of a contiguous volatile fruit-flavor concentrate plant. If a proprietor wishes...

27 CFR 18.40 - Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar.

Code of Federal Regulations, 2012 CFR

2012-04-01

... volatile fruit-flavor concentrate plant and bonded wine cellar. 18.40 Section 18.40 Alcohol, Tobacco... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.40 Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar. A proprietor of a...

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

USDA-ARS?s Scientific Manuscript database

Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor. Flavor-associated volatiles...

Influence of flavor solvent on flavor release and perception in sugar-free chewing gum.

PubMed

Potineni, Rajesh V; Peterson, Devin G

2008-05-14

The influence of flavor solvent [triacetin (TA), propylene glycol (PG), medium chained triglycerides (MCT), or no flavor solvent (NFS)] on the flavor release profile, the textural properties, and the sensory perception of a sugar-free chewing gum was investigated. Time course analysis of the exhaled breath and saliva during chewing gum mastication indicated that flavor solvent addition or type did not influence the aroma release profile; however, the sorbitol release rate was statistically lower for the TA formulated sample in comparison to those with PG, MCT, or NFS. Sensory time-intensity analysis also indicated that the TA formulated sample was statistically lower in perceived sweetness intensity, in comparison with the other chewing gum samples, and also had lower cinnamon-like aroma intensity, presumably due to an interaction between sweetness intensity on aroma perception. Measurement of the chewing gum macroscopic texture by compression analysis during consumption was not correlated to the unique flavor release properties of the TA-chewing gum. However, a relationship between gum base plasticity and retention of sugar alcohol during mastication was proposed to explain the different flavor properties of the TA sample.

Flavor preferences conditioned by intragastric monosodium glutamate in mice.

PubMed

Ackroff, Karen; Sclafani, Anthony

2013-11-01

The consumption of monosodium glutamate (MSG) solutions has been shown to reinforce preferences for MSG and for MSG-paired flavors in mice. These effects appear to have a strong postoral component, such that MSG detected in the gut is associated with concurrently consumed flavors. Two experiments investigated postoral MSG reward by infusing 400mM MSG intragastrically (IG) to C57BL/6 mice as they consumed a conditioned stimulus (CS+) flavor. An alternate CS- flavor was paired with IG water. In Experiment 1, the grape and cherry CS flavors were unsweetened, and intakes and preferences for the CS+ flavor were modest. Experiment 2 attempted to generate stronger preferences by adding 0.05% saccharin to the CS flavors. Sweet taste did enhance intakes during training and testing but did not significantly increase percent CS+ intake or persistence of the preference. However, only conditioning with the sweet CS+ resulted in the mice expressing a preference for oral MSG in an initial choice test with water. These findings extend recent studies demonstrating postoral MSG conditioning in rats.

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety.

PubMed

Sears, Clara G; Hart, Joy L; Walker, Kandi L; Robertson, Rose Marie

2017-10-23

Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration's "generally recognized as safe" (GRAS) designation as evidence of flavoring safety. In this study, we assessed how college students' perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p -values and multivariable logistic regression were employed to compare perceptions among participants considering e-cigarette flavorings as safe and those considering e-cigarette flavorings to be unsafe. The total sample size was 567 participants. Only 22% knew that GRAS designation meant that a product is safe to ingest, not inhale, inject, or use topically. Of participants who considered flavorings to be GRAS, the majority recognized that the designation meant a product is safe to ingest but also considered it safe to inhale. Although scientific uncertainty on the overall safety of flavorings in e-cigarettes remains, health messaging can educate the public about the GRAS designation and its irrelevance to e-cigarette safety.

Coactivation of Gustatory and Olfactory Signals in Flavor Perception

PubMed Central

Veldhuizen, Maria G.; Shepard, Timothy G.; Wang, Miao-Fen

2010-01-01

It is easier to detect mixtures of gustatory and olfactory flavorants than to detect either component alone. But does the detection of mixtures exceed the level predicted by probability summation, assuming independent detection of each component? To answer this question, we measured simple response times (RTs) to detect brief pulses of one of 3 flavorants (sucrose [gustatory], citral [olfactory], sucrose–citral mixture) or water, presented into the mouth by a computer-operated, automated flow system. Subjects were instructed to press a button as soon as they detected any of the 3 nonwater stimuli. Responses to the mixtures were faster (RTs smaller) than predicted by a model of probability summation of independently detected signals, suggesting positive coactivation (integration) of gustation and retronasal olfaction in flavor perception. Evidence for integration appeared mainly in the fastest 60% of the responses, indicating that integration arises relatively early in flavor processing. Results were similar when the 3 possible flavorants, and water, were interleaved within the same session (experimental condition), and when each flavorant was interleaved with water only (control conditions). This outcome suggests that subjects did not attend selectively to one flavor component or the other in the experimental condition and further supports the conclusion that (late) decisional or attentional strategies do not exert a large influence on the gustatory–olfactory flavor integration. PMID:20032112

Diphoton resonance from a warped extra dimension

NASA Astrophysics Data System (ADS)

Bauer, Martin; Hörner, Clara; Neubert, Matthias

2016-07-01

We argue that extensions of the Standard Model (SM) with a warped extra dimension, which successfully address the hierarchy and flavor problems of elementary particle physics, can provide an elegant explanation of the 750 GeV diphoton excess recently reported by ATLAS and CMS. A gauge-singlet bulk scalar with {O} (1) couplings to fermions is identified as the new resonance S, and the vector-like Kaluza-Klein excitations of the SM quarks and leptons mediate its loop-induced couplings to photons and gluons. The electroweak gauge symmetry almost unambiguously dictates the bulk matter content and hence the hierarchies of the Sto γ γ, W W,ZZ,Zγ, toverline{t} and dijet decay rates. We find that the S → Zγ decay mode is strongly suppressed, such that Br( S → Zγ) /Br( S → γγ) < 0 .1. The hierarchy problem for the new scalar boson is solved in analogy with the Higgs boson by localizing it near the infrared brane. The infinite sums over the Kaluza-Klein towers of fermion states converge and can be calculated in closed form with a remarkably simple result. Reproducing the observed pp → S → γγ signal requires Kaluza-Klein masses in the multi-TeV range, consistent with bounds from flavor physics and electroweak precision observables.

Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

PubMed

Díaz, P; Garrido, M D; Bañón, S

2011-02-01

The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

Taste, Enjoyment, and Desire of Flavors Change After Sleeve Gastrectomy-Short Term Results.

PubMed

Van Vuuren, Michele A Janse; Strodl, Esben; White, Katherine M; Lockie, Philip David

2017-06-01

Laparoscopic sleeve gastrectomy (LSG) incidence continues to increase worldwide because of its efficacy and low surgical risks. This study aimed to investigate satisfaction with eating and the change in taste perception, desire, and enjoyment of flavor changes and associations with extent of percentage excess weight loss (%excess weight loss (EWL)) post-LSG. One hundred six participants completed an online questionnaire 4 to 6 weeks as well as 6 to 8 months post-LSG bariatric surgery. The questionnaire included study-specific questions about changes in taste, desire, and enjoyment of eight major categories of flavor, as well as the Suter Quality of Alimentation Questionnaire to measure satisfaction with eating. The majority of participants reported a post-surgery increase in the intensity of the flavor of sweet (60, 55%) and fatty (57, 70%) at both time points, respectively. Participants also reported a decreased enjoyment for sweet (77, 61%) and fatty (77, 83%) flavors and decreased desire for fatty (83, 84%) and sweet (82, 68%) flavors at both time periods. This study found an increase in intensity of flavor of all eight taste modalities and a decrease in desire and enjoyment of all taste modalities except salty and savory flavors following surgery. Participants reported an increased acuity of spicy flavors and fatty tastes over time, and the desire and enjoyment of sweet, bitter, and metallic flavors increased over time. Changes in savory enjoyment over a 6- to 8-month period post-LSG were weakly associated with extent of % EWL at 6 months post-surgery. The participants reported average (40, 37%), good (33, 42%), and excellent (15, 11%) satisfaction with eating at both time points. This preliminary study indicates that subjective changes in taste, desire, and enjoyment of flavors of eight taste modalities are very common after LSG.

Modern 'junk food' and minimally-processed 'natural food' cafeteria diets alter the response to sweet taste but do not impair flavor-nutrient learning in rats.

PubMed

Palframan, Kristen M; Myers, Kevin P

2016-04-01

Animals learn to prefer and increase consumption of flavors paired with postingestive nutrient sensing. Analogous effects have been difficult to observe in human studies. One possibility is experience with the modern, processed diet impairs learning. Food processing manipulates flavor, texture, sweetness, and nutrition, obscuring ordinary correspondences between sensory cues and postingestive consequences. Over time, a diet of these processed 'junk' foods may impair flavor-nutrient learning. This 'flavor-confusion' hypothesis was tested by providing rats long-term exposure to cafeteria diets of unusual breadth (2 or 3 foods per day, 96 different foods over 3 months, plus ad libitum chow). One group was fed processed foods (PF) with added sugars/fats and manipulated flavors, to mimic the sensory-nutrient properties of the modern processed diet. Another group was fed only 'natural' foods (NF) meaning minimally-processed foods without manipulated flavors or added sugars/fats (e.g., fresh fruits, vegetables, whole grains) ostensibly preserving the ordinary correspondence between flavors and nutrition. A CON group was fed chow only. In subsequent tests of flavor-nutrient learning, PF and NF rats consistently acquired strong preferences for novel nutrient-paired flavors and PF rats exhibited enhanced learned acceptance, contradicting the 'flavor-confusion' hypothesis. An unexpected finding was PF and NF diets both caused lasting reduction in ad lib sweet solution intake. Groups did not differ in reinforcing value of sugar in a progressive ratio task. In lick microstructure analysis the NF group paradoxically showed increased sucrose palatability relative to PF and CON, suggesting the diets have different effects on sweet taste evaluation. Copyright © 2016 Elsevier Inc. All rights reserved.

Reasons for Using Flavored Liquids among Electronic Cigarette Users: a Concept Mapping Study

PubMed Central

Soule, Eric K.; Lopez, Alexa A.; Guy, Mignonne C.; Cobb, Caroline O.

2016-01-01

Background Electronic cigarettes (ECIGs) aerosolize liquids often containing flavorants for inhalation. Few studies have examined the role of flavors in ECIG use. This study’s purpose was to examine reasons for flavored ECIG use using a mixed-method approach, concept mapping (CM). Methods Forty-six past 30-day adult ECIG users recruited from vape forums/conferences completed three online CM tasks. Participants brainstormed responses to a prompt: “A specific reason I use flavored e-liquid in my electronic cigarette product is…”. The final 107 brainstormed statements were sorted by participants into groups of similar content. Participants rated each statement on a 7-point scale (1-Definitely NOT a reason to 7-Definitely a reason) based on a prompt: “This is a specific reason why I used flavored e-liquid in my electronic cigarette product in the past month.” A cluster map was generated from participants’ sorting and ratings using CM statistical software. Cluster mean ratings were compared. Results Analysis revealed five clusters of reasons for flavored ECIG use including Increased Satisfaction/Enjoyment, Better Feel/Taste than Cigarettes, Variety/Customization, Food Craving Suppression, and Social Impacts. Statements in the Increased Satisfaction/Enjoyment and Better Feel/Taste than Cigarettes clusters were rated significantly higher than statements from other clusters (ps<.05). Some statements indicated flavors were perceived as masking agents for nicotine or other bad tastes associated with cigarette smoking making ECIG use more palatable. Conclusions Flavored ECIGs are used for many reasons. Some statements suggested flavors may increase the risk of ECIG addiction. These results support continued examination of the role of flavors and ECIG use behaviors. PMID:27460860

Flavored e-cigarette use: Characterizing youth, young adult, and adult users.

PubMed

Harrell, M B; Weaver, S R; Loukas, A; Creamer, M; Marti, C N; Jackson, C D; Heath, J W; Nayak, P; Perry, C L; Pechacek, T F; Eriksen, M P

2017-03-01

The purpose of this study is to investigate how the use of flavored e-cigarettes varies between youth (12-17 years old), young adults (18-29 years old), and older adults (30 + years old). Cross-sectional surveys of school-going youth ( n  = 3907) and young adult college students ( n  = 5482) in Texas, and young adults and older adults ( n  = 6051) nationwide were administered in 2014-2015. Proportions and 95% confidence intervals were used to describe the percentage of e-cigarette use at initiation and in the past 30 days that was flavored, among current e-cigarette users. Chi-square tests were applied to examine differences by combustible tobacco product use and demographic factors. Most e-cigarette users said their first and "usual" e-cigarettes were flavored. At initiation, the majority of Texas school-going youth (98%), Texas young adult college students (95%), and young adults (71.2%) nationwide said their first e-cigarettes were flavored to taste like something other than tobacco, compared to 44.1% of older adults nationwide. Fruit and candy flavors predominated for all groups; and, for youth, flavors were an especially salient reason to use e-cigarettes. Among adults, the use of tobacco flavor at initiation was common among dual users (e-cigarettes + combustible tobacco), while other flavors were more common among former cigarette smokers (P = 0.03). Restricting the range of e-cigarette flavors (e.g., eliminating sweet flavors, like fruit and candy) may benefit youth and young adult prevention efforts. However, it is unclear what impact this change would have on adult smoking cessation.

Reasons for using flavored liquids among electronic cigarette users: A concept mapping study.

PubMed

Soule, Eric K; Lopez, Alexa A; Guy, Mignonne C; Cobb, Caroline O

2016-09-01

Electronic cigarettes (ECIGs) aerosolize liquids often containing flavorants for inhalation. Few studies have examined the role of flavors in ECIG use. This study's purpose was to examine reasons for flavored ECIG use using a mixed-method approach, concept mapping (CM). Forty-six past 30-day adult ECIG users recruited from vape forums/conferences completed three online CM tasks. Participants brainstormed responses to a prompt: "A specific reason I use flavored e-liquid in my electronic cigarette product is…". The final 107 brainstormed statements were sorted by participants into groups of similar content. Participants rated each statement on a 7-point scale (1-Definitely NOT a reason to 7-Definitely a reason) based on a prompt: "This is a specific reason why I used flavored e-liquid in my electronic cigarette product in the past month." A cluster map was generated from participants' sorting and ratings using CM statistical software. Cluster mean ratings were compared. Analysis revealed five clusters of reasons for flavored ECIG use including Increased Satisfaction/Enjoyment, Better Feel/Taste than Cigarettes, Variety/Customization, Food Craving Suppression, and Social Impacts. Statements in the Increased Satisfaction/Enjoyment and Better Feel/Taste than Cigarettes clusters were rated significantly higher than statements from other clusters (ps<0.05). Some statements indicated flavors were perceived as masking agents for nicotine or other bad tastes associated with cigarette smoking making ECIG use more palatable. Flavored ECIGs are used for many reasons. Some statements suggested flavors may increase the rewarding and possible addictive effects of ECIGs. These results support continued examination of the role of flavors and ECIG use behaviors. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Flavored E-cigarette Use and Cigarette Smoking Reduction and Cessation-A Large National Study among Young Adult Smokers.

PubMed

Chen, Julia Cen

2018-04-06

E-cigarette use prevalence has increased drastically among young adult cigarette smokers in recent years. This study seeks to understand which e-cigarette flavors-sweet and fruity or tobacco and menthol/mint-are more likely to be associated with smoking reduction and cessation among young adults. Longitudinal data (waves 1 and 2) of the Population Assessment of Tobacco and Health (PATH) Study from young adult (aged 18-34) cigarette smokers (n = 4,645) at wave 1 and current e-cigarette users (n = 844) at wave 2 were used. Univariate and multivariate regressions were conducted to examine the associations between past-year smoking reduction and cessation and current e-cigarette flavor use at wave 2. At wave 2, 25.9% of respondents either reduced or quit smoking, and 6.7%, 5.2%, and 6.3% of them reported currently using e-cigarettes with tobacco/menthol (TM) flavors, one non-tobacco/non-menthol (NTM) flavor, and multiple NTM flavors, respectively. E-cigarette users with one (AOR = 2.5, p < 0.001) and multiple NTM flavors (AOR = 3.0, p < 0.001) were more likely to have reduced or quit smoking over the past year compared to non-e-cigarette users. NTM flavor use was positively associated with e-cigarette use of a higher frequency and larger amount. The positive association between past-year smoking reduction and cessation and current NTM flavored e-cigarette use may be explained by young adults' escalated e-cigarette use with NTM flavors. Public health professionals should prevent and reduce multiple tobacco use through enhanced education about the harm of vaping NTM flavors and by advising young adult smokers to quit tobacco altogether using evidence-based methods.

Short communication: The effect of liquid storage on the flavor of whey protein concentrate.

PubMed

Park, Curtis W; Parker, Megan; Drake, MaryAnne

2016-06-01

Unit operations in dried dairy ingredient manufacture significantly influence sensory properties and, consequently, their use and consumer acceptance in a variety of ingredient applications. In whey protein concentrate (WPC) manufacture, liquid can be stored as whey or WPC before spray drying. The objective of this study was to determine the effect of storage, composition, and bleaching on the flavor of spray-dried WPC80. Liquid whey was manufactured and subjected to the following treatments: bleached or unbleached and liquid whey or liquid WPC storage. The experiment was replicated 3 times and included a no-storage control. All liquid storage was performed at 4°C for 24h. Flavor of the final spray-dried WPC80 was evaluated by a trained panel and volatile compound analyses. Storage of liquids increased cardboard flavor, decreased sweet aromatic flavor, and resulted in increased volatile lipid oxidation products. Bleaching altered the effect of liquid storage. Storage of unbleached liquid whey decreased sweet aromatic flavor and increased cardboard flavor and volatile lipid oxidation products compared with liquid WPC80 and no storage. In contrast, storage of bleached liquid WPC decreased sweet aromatic flavor and increased cardboard flavor and associated volatile lipid oxidation products compared with bleached liquid whey or no storage. These results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied. If liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleached WPC80 should be stored as liquid WPC to mitigate off-flavors. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Inflammatory Response and Barrier Dysfunction by Different e-Cigarette Flavoring Chemicals Identified by Gas Chromatography-Mass Spectrometry in e-Liquids and e-Vapors on Human Lung Epithelial Cells and Fibroblasts.

PubMed

Gerloff, Janice; Sundar, Isaac K; Freter, Robert; Sekera, Emily R; Friedman, Alan E; Robinson, Risa; Pagano, Todd; Rahman, Irfan

2017-03-01

Recent studies suggest that electronic cigarette (e-cig) flavors can be harmful to lung tissue by imposing oxidative stress and inflammatory responses. The potential inflammatory response by lung epithelial cells and fibroblasts exposed to e-cig flavoring chemicals in addition to other risk-anticipated flavor enhancers inhaled by e-cig users is not known. The goal of this study was to evaluate the release of the proinflammatory cytokine (interleukin-8 [IL-8]) and epithelial barrier function in response to different e-cig flavoring chemicals identified in various e-cig e-liquid flavorings and vapors by chemical characterization using gas chromatography-mass spectrometry analysis. Flavorings, such as acetoin (butter), diacetyl, pentanedione, maltol (malt), ortho-vanillin (vanilla), coumarin, and cinnamaldehyde in comparison with tumor necrosis factor alpha (TNFα), were used in this study. Human bronchial epithelial cells (Beas2B), human mucoepidermoid carcinoma epithelial cells (H292), and human lung fibroblasts (HFL-1) were treated with each flavoring chemical for 24 hours. The cells and conditioned media were then collected and analyzed for toxicity (viability %), lung epithelial barrier function, and proinflammatory cytokine IL-8 release. Cell viability was not significantly affected by any of the flavoring chemicals tested at a concentration of 10 μM to 1 mM. Acetoin and diacetyl treatment induced IL-8 release in Beas2B cells. Acetoin- and pentanedione-treated HFL-1 cells produced a differential, but significant response for IL-8 release compared to controls and TNFα. Flavorings, such as ortho-vanillin and maltol, induced IL-8 release in Beas2B cells, but not in H292 cells. Of all the flavoring chemicals tested, acetoin and maltol were more potent inducers of IL-8 release than TNFα in Beas2B and HFL-1 cells. Flavoring chemicals rapidly impaired epithelial barrier function in human bronchial epithelial cells (16-HBE) as measured by electric cell surface impedance sensing. Our findings suggest that some of the e-cig liquids/aerosols containing flavoring chemicals can cause significant loss of epithelial barrier function and proinflammatory response in lung cells.

Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.

PubMed

Hong, Jae-Hee; Kwon, Koo-Young; Kim, Kwang-Ok

2012-06-01

This study was conducted to investigate the sensory characteristics and consumer acceptability of beef stock samples containing GSH-xylose Maillard reaction product (GX) and/or monosodium glutamate (MSG) with varying levels of salt (NaCl). The sensory characteristics of the beef stock samples were examined using a descriptive analysis. Total of 50 consumers evaluated overall acceptability and flavor intensities of beef odor, salty taste, beef flavor, and seasoning flavor in the samples. Samples containing both GX and MSG (GX-MSG), GX only (GX), and GX with higher salt level (GX-NaCl) had stronger "beef odor/flavor,"sulfur odor/flavor," and "chestnut odor/flavor" than those of the other samples, whereas beef stocks containing MSG, salt only (CON), and CON with higher salt level (CON-NaCl) had stronger "potato odor/flavor" and "soy sauce odor/flavor" than those of the other samples. The consumers liked GX-MSG and MSG the most. Overall liking scores of GX-NaCl and CON-NaCl were significantly higher than that of CON. GX was not significantly preferred to CON. Partial least square regression results showed that salty, MSG, and sweet tastes had more significant impact on consumer perception of the beef and spice flavors and the liking score than strong beef odor/flavor of GX. However, high hedonic ratings of GX-MSG, which contained half the doses of GX and MSG used for the GX and MSG samples, suggest that the combination of GX and MSG had a synergistic effect on flavor enhancement of beef stock. Due to increasing needs for food products that provide more health benefits but maintain palatability, the food industry is looking for a new type of flavor enhancer. The Maillard reaction product of xylose and glutathione (GX), a tripeptide known to increase complexity and mouthfulness, was examined for its potential as a flavor enhancer. GX enhanced beef flavor significantly and salty taste somewhat at a weak suprathreshold level. With adjusting salty taste intensity by adding MSG at a weak suprathreshold level and/or increasing NaCl by 0.05% to 0.1%, GX significantly increased consumer acceptability. © 2012 Institute of Food Technologists®

Roles of NMDA and dopamine D1 and D2 receptors in the acquisition and expression of flavor preferences conditioned by oral glucose in rats.

PubMed

Dela Cruz, J A D; Coke, T; Icaza-Cukali, D; Khalifa, N; Bodnar, R J

2014-10-01

Animals learn to prefer flavors associated with the intake of sugar (sucrose, fructose, glucose) and fat (corn oil: CO) solutions. Conditioned flavor preferences (CFP) have been elicited for sugars based on orosensory (flavor-flavor: e.g., fructose-CFP) and post-ingestive (flavor-nutrient: e.g., intragastric (IG) glucose-CFP) processes. Dopamine (DA) D1, DA D2 and NMDA receptor antagonism differentially eliminate the acquisition and expression of fructose-CFP and IG glucose-CFP. However, pharmacological analysis of fat (CO)-CFP, mediated by both flavor-flavor and flavor-nutrient processes, indicated that acquisition and expression of fat-CFP were minimally affected by systemic DA D1 and D2 antagonists, and were reduced by NMDA antagonism. Therefore, the present study examined whether systemic DA D1 (SCH23390), DA D2 (raclopride) or NMDA (MK-801) receptor antagonists altered acquisition and/or expression of CFP induced by oral glucose that should be mediated by both flavor-flavor and flavor-nutrient processes. Oral glucose-CFP was elicited following by training rats to drink one novel flavor (CS+, e.g., cherry) mixed in 8% glucose and another flavor (CS-, e.g., grape) mixed in 2% glucose. In expression studies, food-restricted rats drank these solutions in one-bottle sessions (2 h) over 10 days. Subsequent two-bottle tests with the CS+ and CS- flavors mixed in 2% glucose occurred 0.5 h after systemic administration of vehicle (VEH), SCH23390 (50-800 nmol/kg), raclopride (50-800 nmol/kg) or MK-801 (50-200 μg/kg). Rats displayed a robust CS+ preference following VEH treatment (94-95%) which was significantly though marginally attenuated by SCH23390 (67-70%), raclopride (77%) or MK-801 (70%) at doses that also markedly reduced overall CS intake. In separate acquisition studies, rats received VEH, SCH23390 (50-400 nmol/kg), raclopride (50-400 nmol/kg) or MK-801 (100 μg/kg) 0.5 h prior to ten 1-bottle training trials with CS+/8%G and CS-/2%G training solutions that was followed by six 2-bottle CS+ vs. CS- tests in 2% glucose conducted without injections. The significant and persistent CS+ preferences observed in the VEH (94-98%) group was significantly reduced by rats receiving SCH23390 at 400 nmol/kg (65-73%), raclopride at 200 or 400 nmol/kg (76-82%) or MK-801 at 100 μg/kg (68-69%). Thus, systemic DA D1 and DA D2 receptor antagonism produced smaller reductions in the expression of oral glucose-CFP relative to fructose-CFP or IG-glucose-CFP. Correspondingly, systemic DA D1, DA D2 and NMDA receptor antagonism also produced smaller reductions in the acquisition of oral glucose-CFP relative to fructose-CFP or IG-glucose-CFP. These data suggest, but do not prove, that the magnitude and persistence of these receptor antagonist effects upon sugar-CFP might depend upon the individual or combined engagement of flavor-flavor and flavor-nutrient processes. Copyright © 2014 Elsevier Inc. All rights reserved.

Lepton-flavor universality violation in R K and {R}_{D{_{(\\ast )}}} from warped space

NASA Astrophysics Data System (ADS)

Megías, Eugenio; Quirós, Mariano; Salas, Lindber

2017-07-01

Some anomalies in the processes b → sℓℓ ( ℓ = μ, e) and b\\to cℓ {\\overline{ν}}_{ℓ } ( ℓ = τ, μ, e), in particular in the observables R K and {R}_{D{_{(\\ast )}}} , have been found by the BaBar, LHCb and Belle collaborations, leading to a possible lepton flavor universality violation. If these anomalies were confirmed they would inevitably lead to physics beyond the Standard Model. In this paper we try to accommodate the present anomalies in an extra dimensional theory, solving the naturalness problem of the Standard Model by means of a warped metric with a strong conformality violation near the infra-red brane. The R K anomaly can be accommodated provided that the left-handed bottom quark and muon lepton have some degree of compositeness in the dual theory. The theory is consistent with all electroweak and flavor observables, and with all direct searches of Kaluza-Klein electroweak gauge bosons and gluons. The fermion spectrum, and fermion mixing angles, can be reproduced by mostly elementary right-handed bottom quarks, and tau and muon leptons. Moreover the {R}_{D{_{(\\ast )}}} anomaly requires a strong degree of compositeness for the left-handed tau leptons, which turns out to be in tension with experimental data on the {g}_{τ_L}^Z coupling, possibly unless some degree of fine-tuning is introduced in the fixing of the CKM matrix.

A 100-Year Review: Yogurt and other cultured dairy products.

PubMed

Aryana, Kayanush J; Olson, Douglas W

2017-12-01

The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

27 CFR 19.206 - Curtailment and extension of plant premises for the manufacture of eligible flavors.

Code of Federal Regulations, 2010 CFR

2010-04-01

... of plant premises for the manufacture of eligible flavors. 19.206 Section 19.206 Alcohol, Tobacco... and extension of plant premises for the manufacture of eligible flavors. (a) General. The premises of... permit the use of the facilities for the manufacture of eligible flavors. (b) Qualifying documents. When...

27 CFR 18.40 - Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar.

Code of Federal Regulations, 2010 CFR

2010-04-01

... volatile fruit-flavor concentrate plant and bonded wine cellar. 18.40 Section 18.40 Alcohol, Tobacco... Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar. A proprietor of a volatile fruit-flavor concentrate plant operating a contiguous bonded wine cellar may alternate the use of...

High pressure processing with hot sauce flavoring enhances sensory quality for raw oysters (Crassostrea virginica)

USDA-ARS?s Scientific Manuscript database

This study evaluated the feasibility of flavoring raw oysters by placing them under pressure in the presence of selected flavorings. Hand-shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of (Sriracha®) flavoring, and evaluated by a trained sensory panel 3 an...

27 CFR 18.39 - Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant.

Code of Federal Regulations, 2011 CFR

2011-04-01

... a volatile fruit-flavor concentrate plant and a distilled spirits plant. 18.39 Section 18.39 Alcohol... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.39 Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant. A proprietor...

27 CFR 18.39 - Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant.

Code of Federal Regulations, 2013 CFR

2013-04-01

... a volatile fruit-flavor concentrate plant and a distilled spirits plant. 18.39 Section 18.39 Alcohol... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.39 Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant. A proprietor...

27 CFR 18.39 - Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant.

Code of Federal Regulations, 2014 CFR

2014-04-01

... a volatile fruit-flavor concentrate plant and a distilled spirits plant. 18.39 Section 18.39 Alcohol... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.39 Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant. A proprietor...

27 CFR 18.39 - Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant.

Code of Federal Regulations, 2010 CFR

2010-04-01

... a volatile fruit-flavor concentrate plant and a distilled spirits plant. 18.39 Section 18.39 Alcohol... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.39 Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant. A proprietor...

27 CFR 18.39 - Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant.

Code of Federal Regulations, 2012 CFR

2012-04-01

... a volatile fruit-flavor concentrate plant and a distilled spirits plant. 18.39 Section 18.39 Alcohol... PRODUCTION OF VOLATILE FRUIT-FLAVOR CONCENTRATE Qualification Changes After Original Establishment § 18.39 Qualification to alternate a volatile fruit-flavor concentrate plant and a distilled spirits plant. A proprietor...

DOE Office of Scientific and Technical Information (OSTI.GOV)

Das, Anirban; Dighe, Amol; Sen, Manibrata, E-mail: anirbandas@theory.tifr.res.in, E-mail: amol@theory.tifr.res.in, E-mail: manibrata@theory.tifr.res.in

Neutrino self-interactions are known to lead to non-linear collective flavor oscillations in a core-collapse supernova. We point out new possible effects of non-standard self-interactions (NSSI) of neutrinos on flavor conversions in a two-flavor framework. We show that, for a single-energy neutrino-antineutrino ensemble, a flavor instability is generated even in normal hierarchy for large enough NSSI. Using a toy model for the neutrino spectra, we show that flavor-preserving NSSI lead to pinching of spectral swaps, while flavor-violating NSSI cause swaps to develop away from a spectral crossing or even in the absence of a spectral crossing. Consequently, NSSI could give risemore » to collective oscillations and spectral splits even during neutronization burst, for both hierarchies.« less

Bioflavoring and beer refermentation.

PubMed

Vanderhaegen, B; Neven, H; Coghe, S; Verstrepen, K J; Derdelinckx, G; Verachtert, H

2003-08-01

Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.

D → Klv semileptonic decay using lattice QCD with HISQ at physical pion masses

NASA Astrophysics Data System (ADS)

Chakraborty, Bipasha; Davies, Christine; Koponen, Jonna; Lepage, G. Peter

2018-03-01

he quark flavor sector of the Standard Model is a fertile ground to look for new physics effects through a unitarity test of the Cabbibo-Kobayashi-Maskawa (CKM) matrix. We present a lattice QCD calculation of the scalar and the vector form factors (over a large q2 region including q2 = 0) associated with the D→ Klv semi-leptonic decay. This calculation will then allow us to determine the central CKM matrix element, Vcs in the Standard Model, by comparing the lattice QCD results for the form factors and the experimental decay rate. This form factor calculation has been performed on the Nf = 2 + 1 + 1 MILC HISQ ensembles with the physical light quark masses.

The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis.

PubMed

Krüsemann, Erna J Z; Cremers, Johannes W J M; Visser, Wouter F; Punter, Pieter H; Talhout, Reinskje

2017-03-01

Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37-50)% menthol-flavored tobacco, containing 1.8 (1.6-2.1) mg menthol, 2.7 (2.3-3.1) µg menthone, and 1.0 (0.9-1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food. © The Author 2016. Published by Oxford University Press.

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices.

PubMed

Rosbrook, Kathryn; Erythropel, Hanno C; DeWinter, Tamara M; Falinski, Mark; O'Malley, Stephanie; Krishnan-Sarin, Suchitra; Anastas, Paul T; Zimmerman, Julie B; Green, Barry G

2017-01-01

The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1%) using 2 e-cigarette delivery systems (cartridge and tank). Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design.

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices

PubMed Central

Rosbrook, Kathryn; Erythropel, Hanno C.; DeWinter, Tamara M.; Falinski, Mark; O’Malley, Stephanie; Krishnan-Sarin, Suchitra; Anastas, Paul T.; Zimmerman, Julie B.

2017-01-01

The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1%) using 2 e-cigarette delivery systems (cartridge and tank). Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design. PMID:28968411

Elementary and middle school children's acceptance of lower calorie flavored milk as measured by milk shipment and participation in the National School Lunch Program.

PubMed

Yon, Bethany A; Johnson, Rachel K

2014-03-01

The United States Department of Agriculture's (USDA) new nutrition standards for school meals include sweeping changes setting upper limits on calories served and limit milk offerings to low fat or fat-free and, if flavored, only fat-free. Milk processors are lowering the calories in flavored milks. As changes to milk impact school lunch participation and milk consumption, it is important to know the impact of these modifications. Elementary and middle schools from 17 public school districts that changed from standard flavored milk (160-180 kcal/8 oz) to lower calorie flavored milk (140-150 kcal/8 oz) between 2008 and 2009 were enrolled. Milk shipment and National School Lunch Program (NSLP) participation rates were collected for 3 time periods over 12 months (pre-reformulation, at the time of reformulation, and after reformulation). Linear mixed models were used with adjustments for free/reduced meal eligibility. No changes were seen in shipment of flavored milk or all milk, including unflavored. The NSLP participation rates dropped when lower calorie flavored milk was first offered, but recovered over time. While school children appear to accept lower calorie flavored milk, further monitoring is warranted as most of the flavored milks offered were not fat-free as was required by USDA as of fall 2012. © 2014, American School Health Association.

Detecting aroma changes of local flavored green tea (Camellia sinensis) using electronic nose

NASA Astrophysics Data System (ADS)

Ralisnawati, D.; Sukartiko, A. C.; Suryandono, A.; Triyana, K.

2018-03-01

Indonesia is currently the sixth largest tea producer in the world. However, consumption of the product in the country was considered low. Besides tea, the country also has various local flavor ingredients that are potential to be developed. The addition of local flavored ingredients such as ginger, lemon grass, and lime leaves on green tea products is gaining acceptance from consumers and producers. The aroma of local flavored green tea was suspected to changes during storage, while its sensory testing has some limitations. Therefore, the study aimed to detect aroma changes of local flavors added in green tea using electronic nose (e-nose), an instrument developed to mimic the function of the human nose. The test was performed on a four-gram sample. The data was collected with 120 seconds of sensing time and 60 seconds of blowing time. Principal Component Analysis (PCA) was used to find out the aroma changes of local flavored green tea during storage. We observed that electronic nose could detect aroma changes of ginger flavored green tea from day 0 to day 6 with variance percentage 99.6%. Variance proportion of aroma changes of lemon grass flavored green tea from day 0 to day 6 was 99.3%. Variance proportion of aroma changes of lime leaves flavored green tea from day 0 to day 6 was 99.4%.

$$B^0_{(s)}$$-mixing matrix elements from lattice QCD for the Standard Model and beyond

DOE PAGES

Bazavov, A.; Bernard, C.; Bouchard, C. M.; ...

2016-06-28

We calculate—for the first time in three-flavor lattice QCD—the hadronic matrix elements of all five local operators that contribute to neutral B 0- and B s-meson mixing in and beyond the Standard Model. We present a complete error budget for each matrix element and also provide the full set of correlations among the matrix elements. We also present the corresponding bag parameters and their correlations, as well as specific combinations of the mixing matrix elements that enter the expression for the neutral B-meson width difference. We obtain the most precise determination to date of the SU(3)-breaking ratio ξ=1.206(18)(6), where themore » second error stems from the omission of charm-sea quarks, while the first encompasses all other uncertainties. The threefold reduction in total uncertainty, relative to the 2013 Flavor Lattice Averaging Group results, tightens the constraint from B mixing on the Cabibbo-Kobayashi-Maskawa (CKM) unitarity triangle. Our calculation employs gauge-field ensembles generated by the MILC Collaboration with four lattice spacings and pion masses close to the physical value. We use the asqtad-improved staggered action for the light-valence quarks and the Fermilab method for the bottom quark. We use heavy-light meson chiral perturbation theory modified to include lattice-spacing effects to extrapolate the five matrix elements to the physical point. We combine our results with experimental measurements of the neutral B-meson oscillation frequencies to determine the CKM matrix elements |V td| = 8.00(34)(8)×10 -3, |V ts| = 39.0(1.2)(0.4)×10 -3, and |V td/V ts| = 0.2052(31)(10), which differ from CKM-unitarity expectations by about 2σ. In addition, these results and others from flavor-changing-neutral currents point towards an emerging tension between weak processes that are mediated at the loop and tree levels.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bazavov, A.; Bernard, C.; Bouchard, C. M.

We calculate—for the first time in three-flavor lattice QCD—the hadronic matrix elements of all five local operators that contribute to neutral B 0- and B s-meson mixing in and beyond the Standard Model. We present a complete error budget for each matrix element and also provide the full set of correlations among the matrix elements. We also present the corresponding bag parameters and their correlations, as well as specific combinations of the mixing matrix elements that enter the expression for the neutral B-meson width difference. We obtain the most precise determination to date of the SU(3)-breaking ratio ξ=1.206(18)(6), where themore » second error stems from the omission of charm-sea quarks, while the first encompasses all other uncertainties. The threefold reduction in total uncertainty, relative to the 2013 Flavor Lattice Averaging Group results, tightens the constraint from B mixing on the Cabibbo-Kobayashi-Maskawa (CKM) unitarity triangle. Our calculation employs gauge-field ensembles generated by the MILC Collaboration with four lattice spacings and pion masses close to the physical value. We use the asqtad-improved staggered action for the light-valence quarks and the Fermilab method for the bottom quark. We use heavy-light meson chiral perturbation theory modified to include lattice-spacing effects to extrapolate the five matrix elements to the physical point. We combine our results with experimental measurements of the neutral B-meson oscillation frequencies to determine the CKM matrix elements |V td| = 8.00(34)(8)×10 -3, |V ts| = 39.0(1.2)(0.4)×10 -3, and |V td/V ts| = 0.2052(31)(10), which differ from CKM-unitarity expectations by about 2σ. In addition, these results and others from flavor-changing-neutral currents point towards an emerging tension between weak processes that are mediated at the loop and tree levels.« less

B -meson decay constants from 2 + 1 -flavor lattice QCD with domain-wall light quarks and relativistic heavy quarks

DOE PAGES

Christ, Norman H.; Flynn, Jonathan M.; Izubuchi, Taku; ...

2015-03-10

We calculate the B-meson decay constants f B, f Bs, and their ratio in unquenched lattice QCD using domain-wall light quarks and relativistic b quarks. We use gauge-field ensembles generated by the RBC and UKQCD collaborations using the domain-wall fermion action and Iwasaki gauge action with three flavors of light dynamical quarks. We analyze data at two lattice spacings of a ≈ 0.11, 0.086 fm with unitary pion masses as light as M π ≈ 290 MeV; this enables us to control the extrapolation to the physical light-quark masses and continuum. For the b quarks we use the anisotropic clovermore » action with the relativistic heavy-quark interpretation, such that discretization errors from the heavy-quark action are of the same size as from the light-quark sector. We renormalize the lattice heavy-light axial-vector current using a mostly nonperturbative method in which we compute the bulk of the matching factor nonperturbatively, with a small correction, that is close to unity, in lattice perturbation theory. We also improve the lattice heavy-light current through O(α sa). We extrapolate our results to the physical light-quark masses and continuum using SU(2) heavy-meson chiral perturbation theory, and provide a complete systematic error budget. We obtain f B0 = 199.5(12.6) MeV, f B+=195.6(14.9) MeV, f Bs=235.4(12.2) MeV, f Bs/f B0=1.197(50), and f Bs/f B+=1.223(71), where the errors are statistical and total systematic added in quadrature. Finally, these results are in good agreement with other published results and provide an important independent cross-check of other three-flavor determinations of B-meson decay constants using staggered light quarks.« less

B-meson decay constants from 2+1-flavor lattice QCD with domain-wall light quarks and relativistic heavy quarks

DOE Office of Scientific and Technical Information (OSTI.GOV)

Christ, Norman H.; Flynn, Jonathan M.; Izubuchi, Taku

2015-03-10

We calculate the B-meson decay constants f B, f Bs, and their ratio in unquenched lattice QCD using domain-wall light quarks and relativistic b-quarks. We use gauge-field ensembles generated by the RBC and UKQCD collaborations using the domain-wall fermion action and Iwasaki gauge action with three flavors of light dynamical quarks. We analyze data at two lattice spacings of a ≈ 0.11, 0.086 fm with unitary pion masses as light as M π ≈ 290 MeV; this enables us to control the extrapolation to the physical light-quark masses and continuum. For the b-quarks we use the anisotropic clover action withmore » the relativistic heavy-quark interpretation, such that discretization errors from the heavy-quark action are of the same size as from the light-quark sector. We renormalize the lattice heavy-light axial-vector current using a mostly nonperturbative method in which we compute the bulk of the matching factor nonperturbatively, with a small correction, that is close to unity, in lattice perturbation theory. We also improve the lattice heavy-light current through O(α sa). We extrapolate our results to the physical light-quark masses and continuum using SU(2) heavy-meson chiral perturbation theory, and provide a complete systematic error budget. We obtain f B0 = 196.2(15.7) MeV, f B+ = 195.4(15.8) MeV, f Bs = 235.4(12.2) MeV, f Bs/f B0 = 1.193(59), and f Bs/f B+ = 1.220(82), where the errors are statistical and total systematic added in quadrature. In addition, these results are in good agreement with other published results and provide an important independent cross check of other three-flavor determinations of B-meson decay constants using staggered light quarks.« less

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

PubMed

Zhang, Xinzhuang; Zhang, Yawei; Meng, Qingxiang; Li, Ning; Ren, Liping

2015-01-01

The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

Episodic-like memory in the rat.

PubMed

Babb, Stephanie J; Crystal, Jonathon D

2006-07-11

A fundamental question in comparative cognition is whether animals remember unique, personal past experiences. It has long been argued that memories for specific events (referred to as episodic memory) are unique to humans. Recently, considerable evidence has accumulated to show that food-storing birds possess critical behavioral elements of episodic memory, referred to as episodic-like memory in acknowledgment of the fact that behavioral criteria do not assess subjective experiences. Here we show that rats have a detailed representation of remembered events and meet behavioral criteria for episodic-like memory. We provided rats with access to locations baited with distinctive (e.g., grape and raspberry) or nondistinctive (regular chow) flavors. Locations with a distinctive flavor replenished after a long but not a short delay, and locations with the nondistinctive flavor never replenished. One distinctive flavor was devalued after encoding its location by prefeeding that flavor (satiation) or by pairing it with lithium chloride (acquired taste aversion), while the other distinctive flavor was not devalued. The rats selectively decreased revisits to the devalued distinctive flavor but not to the nondevalued distinctive flavor. The present studies demonstrate that rats selectively encode the content of episodic-like memories.

Fermion masses and mixing in general warped extra dimensional models

NASA Astrophysics Data System (ADS)

Frank, Mariana; Hamzaoui, Cherif; Pourtolami, Nima; Toharia, Manuel

2015-06-01

We analyze fermion masses and mixing in a general warped extra dimensional model, where all the Standard Model (SM) fields, including the Higgs, are allowed to propagate in the bulk. In this context, a slightly broken flavor symmetry imposed universally on all fermion fields, without distinction, can generate the full flavor structure of the SM, including quarks, charged leptons and neutrinos. For quarks and charged leptons, the exponential sensitivity of their wave functions to small flavor breaking effects yield hierarchical masses and mixing as it is usual in warped models with fermions in the bulk. In the neutrino sector, the exponential wave-function factors can be flavor blind and thus insensitive to the small flavor symmetry breaking effects, directly linking their masses and mixing angles to the flavor symmetric structure of the five-dimensional neutrino Yukawa couplings. The Higgs must be localized in the bulk and the model is more successful in generalized warped scenarios where the metric background solution is different than five-dimensional anti-de Sitter (AdS5 ). We study these features in two simple frameworks, flavor complimentarity and flavor democracy, which provide specific predictions and correlations between quarks and leptons, testable as more precise data in the neutrino sector becomes available.

The effect of solvent interactions on alpha-, beta-, and gamma-cyclodextrin/flavor molecular inclusion complexes.

PubMed

Reineccius, Teresa A; Reineccius, Gary A; Peppard, Terry L

2005-01-26

Three commonly used flavor industry solvents (propylene glycol, triacetin, and triethyl citrate) were tested for their capacity to interfere with the ability of alpha-, beta-, and gamma-cyclodextrin to form molecular inclusion complexes with flavors. Six flavor compounds (ethyl butyrate, ethyl heptanoate, l-menthol, methyl anthranilate, neral, and geranial) were measured by headspace gas chromatography above 2:1 water/ethanol containing appropriate additions of cyclodextrin and flavor solvent. The smallest and most polar solvent molecule represented by propylene glycol had the least effect on cyclodextrin/flavorant complex formation. In contrast, triacetin, intermediate in size among the three flavor diluents studied, had the greatest effect, even though, based on at least some computed molecular parameters, it appears to be more polar than triethyl citrate. The explanation for this apparent anomaly may lie in differences in the extent to which triacetin and triethyl citrate are able to interact with cyclodextrins by means of partial interaction with the hydrophobic cavities of the latter.

End point of a first-order phase transition in many-flavor lattice QCD at finite temperature and density.

PubMed

Ejiri, Shinji; Yamada, Norikazu

2013-04-26

Towards the feasibility study of the electroweak baryogenesis in realistic technicolor scenario, we investigate the phase structure of (2+N(f))-flavor QCD, where the mass of two flavors is fixed to a small value and the others are heavy. For the baryogenesis, an appearance of a first-order phase transition at finite temperature is a necessary condition. Using a set of configurations of two-flavor lattice QCD and applying the reweighting method, the effective potential defined by the probability distribution function of the plaquette is calculated in the presence of additional many heavy flavors. Through the shape of the effective potential, we determine the critical mass of heavy flavors separating the first-order and crossover regions and find it to become larger with N(f). We moreover study the critical line at finite density and the first-order region is found to become wider as increasing the chemical potential. Possible applications to real (2+1)-flavor QCD are discussed.

Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel.

PubMed

Spencer, Molly; Sage, Emma; Velez, Martin; Guinard, Jean-Xavier

2016-12-01

The original Coffee Taster's Flavor Wheel was developed by the Specialty Coffee Assn. of America over 20 y ago, and needed an innovative revision. This study used a novel application of traditional sensory and statistical methods in order to reorganize the new coffee Sensory Lexicon developed by World Coffee Research and Kansas State Univ. into scientifically valid clusters and levels to prepare a new, updated flavor wheel. Seventy-two experts participated in a modified online rapid free sorting activity (no tasting) to sort flavor attributes of the lexicon. The data from all participants were compiled and agglomeration hierarchical clustering was used to determine the clusters and levels of the flavor attributes, while multidimensional scaling was used to determine the positioning of the clusters around the Coffee Taster's Flavor Wheel. This resulted in a new flavor wheel for the coffee industry. © 2016 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.

PubMed

Corbin, C H; O'Quinn, T G; Garmyn, A J; Legako, J F; Hunt, M R; Dinh, T T N; Rathmann, R J; Brooks, J C; Miller, M F

2015-02-01

The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P<0.01) with flavor liking (r=0.96) as well as fat percentage (r=0.79). Beef flavor scores were positively associated (P<0.01) with fat-like (r=0.67) and umami (r=0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present. Copyright © 2014 Elsevier Ltd. All rights reserved.

Vitamin Fortification of Fluid Milk.

PubMed

Yeh, Eileen B; Barbano, David M; Drake, MaryAnne

2017-04-01

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk. © 2017 Institute of Food Technologists®.

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

PubMed

Aliani, Michel; Farmer, Linda J

2005-08-10

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.

New cigarette brands with flavors that appeal to youth: tobacco marketing strategies.

PubMed

Carpenter, Carrie M; Wayne, Geoffrey Ferris; Pauly, John L; Koh, Howard K; Connolly, Gregory N

2005-01-01

Tobacco manufacturers have recently introduced a proliferation of exotic brands featuring candylike flavors. We reviewed internal tobacco industry documents and patents to assess the role of flavored cigarettes in the targeting of young smokers. This research revealed the development of flavor delivery technologies hidden from consumers and public health professionals, including the use of a plastic pellet placed in the cigarette filter. These findings raise concerns as to the potential added health risks associated with using new flavored tobacco products, and they underscore the need for effective assessment and monitoring of tobacco products.

Recent Measurement of Flavor Asymmetry of Antiquarks in the Proton by Drell–Yan Experiment SeaQuest at Fermilab

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nagai, Kei

A measurement of the flavor asymmetry of the antiquarks (more » $$\\bar{d}$$ and $$\\bar{u}$$) in the proton is described in this thesis. The proton consists of three valence quarks, sea quarks, and gluons. Antiquarks in the proton are sea quarks. They are generated from the gluon splitting: g → q + $$\\bar{q}$$. According to QCD (Quantum Chromodynamics), the gluon splitting is independent of quark flavor. It suggests that the amounts of $$\\bar{d}$$ and $$\\bar{u}$$ should be the same in the proton. However, the NMC experiment at CERN found that the amount of $$\\bar{d}$$ is larger than that of $$\\bar{u}$$ in the proton using the deep inelastic scattering in 1991. This result is obtained for $$\\bar{d}$$ and $$\\bar{u}$$ integrated over Bjorken x. Bjorken x is the fraction of the momentum of the parton to that of the proton. The NA51 experiment (x ~ 0.2) at CERN and E866/NuSea experiment (0.015 < x < 0.35) at Fermilab measured the flavor asymmetry of the antiquarks ($$\\bar{d}$$/$$\\bar{u}$$) in the proton as a function of x using Drell–Yan process. The experiments reported that the flavor symmetry is broken over all measured x values. Understanding the flavor asymmetry of the antiquarks in the proton is a challenge of the QCD. The theo- retical investigation from the first principle of QCD such as lattice QCD calculation is important. In addition, the QCD effective models and hadron models such as the meson cloud model can also be tested with the flavor asymmetry of antiquarks. From the experimental side, it is important to measure with higher accuracy and in a wider x range. The SeaQuest (E906) experiment measures $$\\bar{d}$$/$$\\bar{u}$$ at large x (0.15 < x < 0.45) accurately to understand its behavior. The SeaQuest experiment is a Drell–Yan experiment at Fermi National Accelerator Laboratory (Fermilab). In the Drell–Yan process of proton-proton reaction, an antiquark in a proton and a quark in another proton annihilate and create a virtual photon, which then decays into a muon pair (q$$\\bar{q}$$ → γ* → µ +µ -). The SeaQuest experiment uses a 120 GeV proton beam extracted from Fermilab’s Main Injector. The proton beam interacts with hydrogen and deuterium targets. The SeaQuest spectrometer detects the muon pairs from the Drell–Yan process. The $$\\bar{d}$$/$$\\bar{u}$$ ratio at 0.1 < x < 0.58 is extracted from the number of detected Drell–Yan muon pairs. After the detector construction, commissioning run and detector upgrade, the SeaQuest experiment started the physics data acquisition from 2013. We finished so far three periods of physics data acquisition. The fourth period is in progress. The detector construction, detector performance evaluation, data taking and data analysis for the flavor asymmetry of the antiquarks $$\\bar{d}$$/$$\\bar{u}$$ in the proton are my contribution to SeaQuest. The cross section ratio of Drell–Yan process in p- p and p-d reactions is obtained from dimuon yields. In the experiment with high beam intensity, it is important to control the tracking efficiency of charged particles through the magnetic spectrometer. The tracking efficiency depends on the chamber occupancy, and the appropriate method for the correction is important. The chamber occupancy is the number of hits in drift chambers. A new method of the correction for the tracking efficiency is developed based on the occupancy, and applied to the data. This method reflects the real response of the drift chambers. Therefore, the systematic error is well controlled by this method. The flavor asymmetry of antiquarks is obtained at 0.1 < x < 0.58. At 0.1 < x < 0.45, the result is $$\\bar{d}$$/$$\\bar{u}$$ > 1. The result at 0.1 < x < 0.24 agrees with the E866 result. The result at x > 0.24, however, disagrees with the E866 result. The result at 0.45 < x < 0 the statistical errors. u¯ results extracted from experiments are used to investigate the validity of the theoretical models. The present experimental result provides the data points in wide x region. It is useful for understanding the proton structure in the light of QCD and effective hadron models. The present result has a practical application as well. Antiquark distributions are important as inputs to simulations of hadron reactions such as W± production in various experiments. The new knowledge on antiquark distributions helps to improve the precision of the simulations.« less

Flux tubes in the QCD vacuum

NASA Astrophysics Data System (ADS)

Cea, Paolo; Cosmai, Leonardo; Cuteri, Francesca; Papa, Alessandro

2017-06-01

The hypothesis that the QCD vacuum can be modeled as a dual superconductor is a powerful tool to describe the distribution of the color field generated by a quark-antiquark static pair and, as such, can provide useful clues for the understanding of confinement. In this work we investigate, by lattice Monte Carlo simulations of the S U (3 ) pure gauge theory and of (2 +1 )-flavor QCD with physical mass settings, some properties of the chromoelectric flux tube at zero temperature and their dependence on the physical distance between the static sources. We draw some conclusions about the validity domain of the dual superconductor picture.

η and η' mesons from lattice QCD.

PubMed

Christ, N H; Dawson, C; Izubuchi, T; Jung, C; Liu, Q; Mawhinney, R D; Sachrajda, C T; Soni, A; Zhou, R

2010-12-10

The large mass of the ninth pseudoscalar meson, the η', is believed to arise from the combined effects of the axial anomaly and the gauge field topology present in QCD. We report a realistic, 2+1-flavor, lattice QCD calculation of the η and η' masses and mixing which confirms this picture. The physical eigenstates show small octet-singlet mixing with a mixing angle of θ=-14.1(2.8)°. Extrapolation to the physical light quark mass gives, with statistical errors only, mη=573(6) MeV and mη'=947(142) MeV, consistent with the experimental values of 548 and 958 MeV.

Inflammatory Response and Barrier Dysfunction by Different e-Cigarette Flavoring Chemicals Identified by Gas Chromatography–Mass Spectrometry in e-Liquids and e-Vapors on Human Lung Epithelial Cells and Fibroblasts

PubMed Central

Gerloff, Janice; Sundar, Isaac K.; Freter, Robert; Sekera, Emily R.; Friedman, Alan E.; Robinson, Risa; Pagano, Todd

2017-01-01

Abstract Recent studies suggest that electronic cigarette (e-cig) flavors can be harmful to lung tissue by imposing oxidative stress and inflammatory responses. The potential inflammatory response by lung epithelial cells and fibroblasts exposed to e-cig flavoring chemicals in addition to other risk-anticipated flavor enhancers inhaled by e-cig users is not known. The goal of this study was to evaluate the release of the proinflammatory cytokine (interleukin-8 [IL-8]) and epithelial barrier function in response to different e-cig flavoring chemicals identified in various e-cig e-liquid flavorings and vapors by chemical characterization using gas chromatography–mass spectrometry analysis. Flavorings, such as acetoin (butter), diacetyl, pentanedione, maltol (malt), ortho-vanillin (vanilla), coumarin, and cinnamaldehyde in comparison with tumor necrosis factor alpha (TNFα), were used in this study. Human bronchial epithelial cells (Beas2B), human mucoepidermoid carcinoma epithelial cells (H292), and human lung fibroblasts (HFL-1) were treated with each flavoring chemical for 24 hours. The cells and conditioned media were then collected and analyzed for toxicity (viability %), lung epithelial barrier function, and proinflammatory cytokine IL-8 release. Cell viability was not significantly affected by any of the flavoring chemicals tested at a concentration of 10 μM to 1 mM. Acetoin and diacetyl treatment induced IL-8 release in Beas2B cells. Acetoin- and pentanedione-treated HFL-1 cells produced a differential, but significant response for IL-8 release compared to controls and TNFα. Flavorings, such as ortho-vanillin and maltol, induced IL-8 release in Beas2B cells, but not in H292 cells. Of all the flavoring chemicals tested, acetoin and maltol were more potent inducers of IL-8 release than TNFα in Beas2B and HFL-1 cells. Flavoring chemicals rapidly impaired epithelial barrier function in human bronchial epithelial cells (16-HBE) as measured by electric cell surface impedance sensing. Our findings suggest that some of the e-cig liquids/aerosols containing flavoring chemicals can cause significant loss of epithelial barrier function and proinflammatory response in lung cells. PMID:28337465

Influence of heating and acidification on the flavor of whey protein isolate.

PubMed

White, S S; Fox, K M; Jervis, S M; Drake, M A

2013-03-01

Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Further Comments on a Vanishing Singlet Axial Vector Charge

NASA Astrophysics Data System (ADS)

Cheng, T. P.; Kochelev, N. I.; Vento, Vicente

The recent suggestion of a vanishing flavor-singlet axial-charge of nucleon due to a nontrivial vacuum structure is further amplified. A perturbative QCD discussion, applicable for the heavy quark contributions, relates it to the physics of the decoupling theorem. It is also shown that gA0˜= 0 leads to a negative η‧-meson-quark coupling, which has been found to be compatible with the chiral quark model phenomenology.

Zee-Babu type model with U (1 )Lμ-Lτ gauge symmetry

NASA Astrophysics Data System (ADS)

Nomura, Takaaki; Okada, Hiroshi

2018-05-01

We extend the Zee-Babu model, introducing local U (1 )Lμ-Lτ symmetry with several singly charged bosons. We find a predictive neutrino mass texture in a simple hypothesis in which mixings among singly charged bosons are negligible. Also, lepton-flavor violations are less constrained compared with the original model. Then, we explore the testability of the model, focusing on doubly charged boson physics at the LHC and the International Linear Collider.

CP violation in h → ττ and LFV h → μτ

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hayreter, Alper; He, Xiao-Gang; Valencia, German

The CMS Collaboration has reported a possible lepton flavor violating (LFV) signal . Whereas this does not happen in the standard model (SM), we point out that new physics responsible for this type of decay would, in general, also produce charge-parity (CP) violation in . We estimate the size of this effect in a model independent manner and find that a large asymmetry, of order 25%, is allowed by current constraints.

CP violation in h → ττ and LFV h → μτ

DOE PAGES

Hayreter, Alper; He, Xiao-Gang; Valencia, German

2016-06-30

The CMS Collaboration has reported a possible lepton flavor violating (LFV) signal . Whereas this does not happen in the standard model (SM), we point out that new physics responsible for this type of decay would, in general, also produce charge-parity (CP) violation in . We estimate the size of this effect in a model independent manner and find that a large asymmetry, of order 25%, is allowed by current constraints.