The relationship between food flavors and postingestive feedback enables mammalian herbivores to procure nutrients and avoid toxins within ever-changing environments. We conducted four experiments with red-winged blackbirds (Agelaius phoeniceus) in captivity to determine the relative roles of color and flavor cues paired with negative postingestive feedback. We first conducted baseline tests to...

Bacillus licheniformis CGMCC3963 is an important mao-tai flavor-producing strain. It was isolated from the starter (Daqu) of a Chinese mao-tai-flavor liquor fermentation process with solid-state fermentation. We report its genome of 4,525,096 bp here. Many potential insertion genes that are responsible for the unique properties of B. licheniformis CGMCC3963 in mao-tai-flavor liquor production w...

We show that in supersymmetric models with explicit flavor lepton number violation due to soft supersymmetry breaking mass terms there could be detectable flavor lepton number violation in slepton decays. We estimate LHC discovery potential of the lepton flavor number violation in slepton decays.

Flavor singlet combinations of quark operators OΓ S = ūΓu+ d̄Γd+ s̄Γs contribute to many important physical observables in the low energy region of QCD. Experimentally one finds the values of some of these observables to be in sharp contrast to the naive (perturbative) theoretical expectations. This indicates that non perturbative vacuum properties might play a major role in the comprehension of ...

BACKGROUND The contribution of sweet beverages to weight gain in children is controversial; the impact of these beverages on caloric adjustment needs clarification. OBJECTIVE We studied the influence of energy-density (ED) conditioning on the liking for sweet beverages and caloric adjustment after their consumption in children. DESIGN We used a within-subject design. Forty-four 8-11-y-old c...

In view of the observed strong hierarchy of the quark and lepton masses and of the flavor mixing angles, it is argued that the description of flavor mixing must take this into account. One particularly interesting way to describe the flavor mixing, which, however, is not the one used today, emerges, which is particularly suited for models of quark mass matrices based on flavor symmetries. We co...

The quark flavor and spin distributions in octet baryons are calculated both in the SU(6) quark spectator diquark model and in a perturbative QCD (pQCD) based model. It is shown that the Λ has the most significant difference in flavor structure at large x between the two models, though the flavor and spin structure of other baryons can also provide tests of different models. The Drell-Yan proce...

To avoid marketing fish with environment-related off-flavors, fish must be screened for flavor quality before harvesting. Quantitative chemical analysis is inadequate for flavor quality control because of time constraints, costs involved, and the limited number of odorous compounds that can be detected with available methods. Sensory analysis (taste-testing), which treats trained “tasters” as a...

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean ...