The perception of flavor arises from the combination of inputs from several sensory modalities, especially gustation (taste proper) and olfaction (the primary source of flavor qualities). Both the perception of intensity of suprathreshold flavorants and, notably, the detection of weak flavorants are consistent with a rule of additivity. Thus, the detectability, d', of mixtures of the gustatory ...

Sensory descriptive measures of six breeding lines and four supermarket items of tomatoes were determined using the 150 mm unstructured line scales with and without partitioning of taste from aromatic flavor notes using nose clips. Chemical/instrumental analysis measurements of pH, titratable acid, soluble solids, glucose, fructose, total sugars, sucrose equivalents and gas chromatographic anal...

Several realistic phenomenological nucleon-nucleon interaction models are employed to investigate the possibility of bound deuteron-like states of such heavy flavor hyperons and nucleons, for which the interaction between the light flavor quark components is expected to be the most significant interaction. The results indicate that deuteron-like bound states are likely to form between nucleons ...

Neutral kaons, and probably also neutrinos, exhibit oscillations between flavor eigenstates, as a result of being produced in a superposition of mass eigenstates. Several recent papers have addressed the question of the energies and momenta of the components of these states, and their effect on the coherence of the states and on the wavelength of the oscillations. We point out that the mass eig...

We suggest that breaking of SU(3) flavor symmetry mainly resides in the baryon wave–functions while the charge operators have no (or only small) explicit symmetry breaking components. We utilize the collective coordinate approach to chiral soliton models to support this picture. In particular we compute the gA/gV ratios for hyperon beta–decay and the strangeness contribution to the nucleon axia...

We construct an orbifold model in which all the standard model particles are unified in a gauge multiplet in higher dimensional supersymmetric gauge theory. We find that a flavor symmetry has to remain in four dimensions due to the discrete charge conservation for orbifold conditions if the colored Higgs components in the gauge multiplet are projected out. When the flavor symmetry originates fr...

About 9.13 billion pounds of cheese is produced in the US every year, of which 34% is Cheddar cheese (NASS, 2007). Cheddar cheese composition and flavor quality, which influence the consumer acceptance, price and food processing application, develop during the ripening process. Cheese ripening or maturation is a slow process (2-24 months) characterized by series of complex physical, chemical, a...

Abstract By reporting to the Dirac wave-packet prescription where it is formally assumed the fermionic nature of the particles, we shall demonstrate that chiral oscillations implicitly aggregated to the interference between positive and negative frequency components of mass-eigenstate wave-packets introduce some small modifications to the standard neutrino flavor conversion formula. Assuming th...