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 ...

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 w...

We give an overview of recent progress in the study of fermion mass and flavor mixing phenomena. The hints exhibited by the quark and lepton mass spectra towards possible underlying flavor symmetries, from which realistic models of mass generation could be built, are emphasized. A variety of schemes of quark mass matrices at low and superhigh energy scales are described, and their consequences ...

The relationship between flavor evaluative conditioning and contingency awareness was examined intwo experiments using flavored drinks. In Experiment 1, one flavor was always paired with sugar and the other with bitter tween (polysorbate20) during conditioning. In a subsequent test phase, participants tasted the two flavors, and their evaluative ratings indicated an overall preference for the s...

There are experimental indications of large flavor mixing between νμ and ντ . In the unification models, in which the massless sector includes extra particles beyond the standard model, there possibly appear the mixings between quarks (leptons) and the extra particles. When large mixings occur, lepton flavor mixings can be quite different from quark flavor mixings. By taking the string inspired...

We study Lorentz violation effects to flavor transitions of high energy astrophysical neutrinos. It is shown that the appearance of Lorentz violating Hamiltonian can drastically change the flavor transition probabilities of astrophysical neutrinos. Predictions of Lorentz violation effects to flavor compositions of astrophysical neutrinos arriving on Earth are compared with IceCube flavor compos...

Flavor compounds have been shown to interact with packaging materials either by scalping, the movement of flavorings from the food product to the package, or by flavor release, movement of flavorings from the package to the food. Work has elucidated the parameters important for the scalping of flavor compounds to polyolefin packaging materials, but very little work has been conducted examining ...

Flavor production among 12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus importan...

This paper presents two experiments on nutrient-based flavor conditioning with rats as subjects and sucrose as the unconditioned stimulus (US). Experiment 1 was aimed at establishing an optimal control for conditioning, comparing simultaneous and serial presentations of a flavor and the US. The results showed that simultaneous, but not serial training, produced conditioning. Experiment 2 was de...

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, te...