After an overture and a non-technical exposition of the relevant theoretical framework including a brief discussion of some of the most popular extensions of the Standard Model, we will compile a list of 20 goals in flavour physics that could be reached already in the next decade. In addition to K, D and Bs,d decays and lepton flavour violation also flavour conserving observables like electric ...

OBJECTIVE To determine the degree of liking of the Oportunidades programme dietary supplements (DS)--purees and beverages--added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. MATERIALS AND METHODS The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight w...

Citronella (Cymbopogon winterianus) is one of the richest sources of high-value isoprenoid aromatic compounds used as flavour, fragrance, and therapeutic elements. These isoprenoid compounds are synthesized by 2 independent pathways: mevalonate pathway and 2-C-methyl-d-erythritol-4-phosphate pathway. Evidence suggests that 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) is a rate-controlling en...

Epidemiological studies showing a protective effect of diets rich in fruits and vegetables against cancer have focused attention on the possibility that biologically-active plant secondary metabolites exert anti-carcinogenic activity. This huge group of compounds, now collectively termed 'phytochemicals', provides much of the flavour and colour of edible plants and the beverages derived from th...

Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amin...

Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

We discuss the role of flavour physics in building effective theories at the TeV scale. Particular attention is devoted to the Minimal Flavour Violation hypothesis, both in the quark and in the lepton sector. Alternative flavour-protection mechanisms, such as the hierarchical fermion profiles of models with a warped fifth dimension, are also briefly discussed.