Thematische Bibliographien / Flavour

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Zeitschriftenartikel
Dissertationen
Bücher
Buchteile
Konferenzberichte
Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Flavour“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Flavour"

Pike Moore, Stephanie, Catherine Osborn, Sarah Koopman Gonzalez, et al. "Flavour loyalty may predict cessation or substitution following a cigarillo flavour ban among young adults in the USA." Tobacco Control 31, Suppl 3 (2022): s206—s213. http://dx.doi.org/10.1136/tc-2022-057487.

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SignificanceThe purpose of this research was to measure flavour loyalty and identify how current cigarillo users may respond to a hypothetical flavour ban in the USA.MethodsCigarillo users aged 21–28 (n=531) were recruited between October 2020 and April 2021 to participate in an online survey. Respondents categorised their preferred, usual and current cigarillo flavours. Individuals who preferred tobacco flavours were compared with individuals who preferred any other flavours. Strength of preferences, or flavour loyalty, was defined when an individual’s preferred flavour matched what they use

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Farley, Shannon M., Kevin RJ Schroth, Victoria Grimshaw, et al. "Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015." Tobacco Control 27, no. 2 (2017): 170–76. http://dx.doi.org/10.1136/tobaccocontrol-2016-053552.

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BackgroundYouth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with ‘characterising flavours’ except for ‘tobacco, menthol, mint and wintergreen’. Enforcement is based on packaging: explicit use of a flavour name (eg, ‘strawberry’) or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name.MethodsSixt

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Gammon, Doris G., Todd Rogers, Ellen M. Coats, et al. "National and state patterns of concept-flavoured cigar sales, USA, 2012–2016." Tobacco Control 28, no. 4 (2018): 394–400. http://dx.doi.org/10.1136/tobaccocontrol-2018-054348.

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IntroductionCigar sales have increased in the USA in recent years. A growing proportion of cigar sales are of flavoured varieties, many bearing ambiguous or ‘concept’ flavour descriptions (eg, Jazz). This study assessed US cigar sales by flavour category (ie, concept flavoured, characterising flavoured and tobacco), at national, regional and state levels.MethodsSales of cigarillos, large cigars and little cigars from chain, franchise and convenience stores, mass merchandisers, supermarkets, drug, dollar and club stores, and military commissaries during 2012–2016 were acquired from the Nielsen

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Bold, Krysten W., Suchitra Krishnan-Sarin, Stephanie O'Malley, and Meghan E. Morean. "Examining associations of e-cigarette flavour restrictions with e-cigarette use and success quitting smoking among US adults." Tobacco Control 31, Suppl 3 (2022): s184—s186. http://dx.doi.org/10.1136/tobaccocontrol-2022-057458.

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IntroductionRestricting available e-cigarette flavours to only tobacco and menthol may reduce appeal among youth; it is unknown how flavour restrictions impact adults using e-cigarettes to quit smoking cigarettes.MethodsOnline US survey data were collected in summer 2021 from 857 adults who reported using e-cigarettes in a recent attempt to quit smoking. Survey items assessed e-cigarette flavours used during their quit attempt, whether e-cigarette flavour bans restricted access to flavours they like, and what impact the restrictions had on e-cigarette behaviour. Multivariable logistic regressi

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Leavens, Eleanor L., Leslie M. Driskill, Neil Molina, et al. "Comparison of a preferred versus non-preferred waterpipe tobacco flavour: subjective experience, smoking behaviour and toxicant exposure." Tobacco Control 27, no. 3 (2017): 319–24. http://dx.doi.org/10.1136/tobaccocontrol-2016-053344.

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IntroductionOne possible reason for the rapid proliferation of waterpipe (WP) smoking is the pervasive use of flavoured WP tobacco. To begin to understand the impact of WP tobacco flavours, the current study examined the impact of a preferred WP tobacco flavour compared with a non-preferred tobacco flavoured control on user’s smoking behaviour, toxicant exposure and subjective smoking experience.MethodThirty-six current WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavour vs non-preferred tobacco flavour control) in a randomised cross-over design. Participants com

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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences." International Journal of Wine Business Research 32, no. 4 (2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.

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Purpose Much of the innovation in the beer sector has focussed on flavour, resulting in a proliferation of flavoured beers. In this paper, the understanding of consumers’ flavour preferences is a relevant question for the beer industry; however, little is known whether consumer involvement influences beer flavour preferences, and the purpose of the present study is directed to shed light on this area yet under-investigated. Design/methodology/approach The research was conducted in Spain, where a total amount of 565 beer consumers were classified based on their level of involvement with beer. D

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Omaiye, Esther E., Wentai Luo, Kevin J. McWhirter, James F. Pankow, and Prue Talbot. "Ethyl maltol, vanillin, corylone and other conventional confectionery-related flavour chemicals dominate in some e-cigarette liquids labelled ‘tobacco’ flavoured." Tobacco Control 31, Suppl 3 (2022): s238—s244. http://dx.doi.org/10.1136/tc-2022-057484.

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BackgroundThe increased popularity of electronic cigarettes (e-cigarettes) has been linked to the abundance of flavoured products that are attractive to adolescents and young adults. In the last decade, e-cigarette designs have evolved through four generations that include modifications in battery power, e-cigarette liquid (e-liquid) reservoirs and atomiser units. E-liquids have likewise evolved in terms of solvent use/ratios, concentration and number of flavour chemicals, use of nicotine salts and acids, the recent increased use of synthetic cooling agents and the introduction of synthetic ni

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Moran, M. B., Lauren Czaplicki, Lidya Tadesse, et al. "Presence of flavoured electronic nicotine delivery system (ENDS) products in US ENDS advertisements, 2015–2020: a content analysis." BMJ Open 13, no. 6 (2023): e070212. http://dx.doi.org/10.1136/bmjopen-2022-070212.

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ObjectivesElectronic nicotine delivery systems (ENDS) products come in a variety of flavours (eg, fruit, dessert, menthol). Tobacco advertising has historically used flavours as an advertising tactic, but little is known about flavour type and prevalence in ENDS advertisements. We assess the presence of flavoured ENDS in ads over time, by media outlet (eg, magazines, online) and brand.MethodsWe acquired ENDS ads (N=4546) that first ran between 2015–2017 (n=1685; study 1) and 2018–2020 (n=2861; study 2) in outlets including opt-in emails, direct-to-consumer mail (study 1 only), video (TV and on

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Zelinkova, Zuzana, and Thomas Wenzl. "Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco." Analytical and Bioanalytical Chemistry 413, no. 8 (2021): 2103–11. http://dx.doi.org/10.1007/s00216-021-03175-0.

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AbstractThis paper describes an analytical method that supports the implementation of articles 9 and 10 of the WHO Framework Convention on Tobacco Control (FCTC) regarding the provisions on the reduction of the palatability and attractiveness of tobacco products regarding flavour ingredients. This study aimed to develop a screening method to identify cigarettes that may have a characterising flavour to support the implementation of the ban of characterising flavours of tobacco products, as laid down in the US and EU law. An analytical method combining direct thermal desorption and GC–QTOF MS w

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Francis, S. A., P. T. Doyle, B. J. Leury, and A. R. Egan. "Manipulation of dietary preferences by the infusion of propionic acid into the rumen of dairy cows in different body condition." Australian Journal of Agricultural Research 55, no. 5 (2004): 495. http://dx.doi.org/10.1071/ar03193.

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An experiment using 16 cows (ranging from 11 to 127 days since the cessation of milk production) investigated how varying propionic acid concentration in rumen fluid influenced preference for chaff flavoured with either anise or vanilla. After an initial flavour preference test, cows were allocated among 4 treatments: 0, 5, 10, or 15% of daily maintenance ME requirements supplied by an intraruminal infusion of propionic acid. Cows received an infusion on alternate days in combination with a specific chaff flavour. After 10 days, each cow was offered both flavours simultaneously for 20 min and

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Dissertationen zum Thema "Flavour"

Yang, Ni. "Flavour reformulation and flavour stability." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12595/.

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ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different fat contents. A strawberry flavouring was chosen, which delivered an acceptable flavour in pectin jelly (0% fat) but did not perform so well in chewy candy (8% fat). Aroma release profiles in people eating these two sweets were measured by APCI-

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Senia, Fabrizio. "The flavour puzzle and flavour symmetries." Doctoral thesis, Scuola Normale Superiore, 2017. http://hdl.handle.net/11384/85900.

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The presence of approximate flavour symmetries is invoked to make New Physics models near the TeV scale compatible with the very demanding quark flavour violation tests. These tests pose a serious threat for any acceptable Standard Model extension at the TeV scale, motivated by naturalness issues. Suitable approximate flavour symmetries can provide an appropriate suppression to unwanted flavour effects, while leading to peculiar patterns of small, but potentially detectable in forthcoming experiments, deviations in flavour observables. After reviewing the two most popular options in the liter

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Davies, Sarah. "The role of context in flavour-flavour evaluative conditioning." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/the-role-of-context-in-flavourflavour-evaluative-conditioning(799fc71d-da53-4269-9eb7-3e59e659af06).html.

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In recent decades the role of context in food consumption behaviour has been the focus of some research. However little is known about whether context influences the way in which we learn to like foods. Most of our food likes and dislikes are acquired through experience. A number of different processes are thought to be involved. One such mechanism is flavour-flavour evaluative conditioning (EC). In flavour-flavour EC a novel flavour (Conditioned Stimuli; CS) is repeatedly paired with a flavour that already evokes an affective response (Unconditioned Stimuli; US). The outcome of these repeated

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Newton, Angela. "Flavour formation in ghee." Thesis, University of Canterbury. Biology, 2014. http://hdl.handle.net/10092/9276.

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Consumers place a high level of importance on flavour when assessing the acceptability of food. The flavour of dairy products can be affected by heating both during processing and by consumers during food preparation. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Previously, emphasis has been placed on undesirable flavours generated through the Maillard reaction in dairy products and efforts have been made to minimise the formation of these flavours. However, beneficial flavours are also formed by the Maillard reaction. Da

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Ropkins, K. "Flavour generation in wheatflakes." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310834.

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Clawson, A. R. "Flavour formation in wheatflakes." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284429.

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Foster, John Julian. "Flavour violation and supersymmetry." Thesis, University of Sheffield, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422121.

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MacNamara, Kevin. "Flavour components of whiskey." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.

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Thesis (PhD)--Stellenbosch University, 2002.<br>ENGLISH ABSTRACT: Aged distilled spirits such as whiskey are complex mixtures of flavour compounds in an ethanol-water matrix. The flavour compounds involved can have widely different volatility and relative amounts. Many of the organoleptic properties that make whiskey suitable for commercial sale have their origin in reactions occurring during the ageing process in oak wood barrels. To investigate the complex changes that take place during spirit ageing a preparative fractional vacuum distillation process was developed. Both high and low

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Tietz, Melanie. "Starch-flavour interactions : impact on flavour retention and release in model food systems /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.

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Bird, Thomas. "Flavour studies with LHCb : b-meson mixing, lepton-flavour violation and the velo upgrade." Thesis, University of Manchester, 2016. https://www.research.manchester.ac.uk/portal/en/theses/flavour-studies-with-lhcb-bmeson-mixing-leptonflavour-violation-and-the-velo-upgrade(7a8a7cf6-4885-4bc3-80b7-8208d606cf9f).html.

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Semileptonic B decays of the type Bq⁰→Dq⁻μ⁺ν (where Dq⁻→K⁻K⁺pie⁻) are selected and their lifetimes are corrected using a statistical simulation-based correction called the k-factor. Using 1 fb⁻¹ of LHCb data the B⁰ and Bs⁰ mixing frequencies are measured to be Deltamd = ( 0.503 ± 0.011 (stat) ± 0.013 (syst) ) ps⁻¹ and Deltams = ( 17.93 ± 0.22 (stat) ± 0.15 (syst) ) ps⁻¹. We exclude the null hypothesis of no mixing for the B⁰ and Bs⁰ by 5.8 and 13.0 standard deviations respectively. This is the first observation of Bs Bsbar mixing using only semileptonic B decays. The lepton flavour violating d

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Bücher zum Thema "Flavour"

Guichard, Elisabeth, Christian Salles, Martine Morzel, and Anne-Marie Le Bon, eds. Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.

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Bradley, Leo. Belizean flavour. Spear Press, 1991.

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1960-, Chambers Eddie, Robert B.Menschel Photography Gallery., and Light Work, eds. Eclectic flavour. Syracuse University, Robert B.Menschel Photography Gallery, 1998.

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Santich, Barbara. Looking for flavour. Wakefield Press, 1996.

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Clarke, Ronald J., and Jokie Bakker, eds. Wine Flavour Chemistry. Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995594.

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Bakker, Jokie, and Ronald J. Clarke. Wine Flavour Chemistry. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444346022.

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Clarke, R. J. (Ronald James), ed. Wine flavour chemistry. Wiley Blackwell, 2011.

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1951-, Taylor A. J., and Linforth Robert S. T, eds. Food flavour technology. 2nd ed. Blackwell, 2010.

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Clarke, R. J. Wine flavour chemistry. Blackwell Pub., 2004.

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Andrée, Voilley, and Etiévant P, eds. Flavour in food. Woodhead Publishing, 2006.

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Buchteile zum Thema "Flavour"

Le Bon, Anne-Marie, Frédérique Datiche, Jean Gascuel, and Xavier Grosmaitre. "Olfactory system in mammals: structural and functional anatomy." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch1.

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Romano, Andrea. "Aroma release during in-mouth process." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch10.

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Salles, Christian. "Release of tastants during in-mouth processing." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch11.

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Canon, Francis, and Eric Neyraud. "Interactions between saliva and flavour compounds." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch12.

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Hummel, Thomas, and Han-Seok Seo. "Orthonasal and retronasal perception." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch13.

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Thomas-Danguin, Thierry, Carmen Barba, Christian Salles, and Elisabeth Guichard. "Perception of mixtures of odorants and tastants: sensory and analytical points of view." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch14.

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Duchamp-Viret, Patricia. "Odour mixture coding from the neuronal point of view." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch15.

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Spence, Charles. "Multisensory flavour perception." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch16.

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Heydel, Jean-Marie, Hassan-Ismail Hanser, Philippe Faure, and Fabrice Neiers. "Odorant metabolizing enzymes in the peripheral olfactory process." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch2.

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Behrens, Maik, and Wolfgang Meyerhof. "The vertebrate gustatory system." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch3.

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Konferenzberichte zum Thema "Flavour"

Pietrzyk, Guillaume Max. "Lepton Flavour Universality measurements and flavour anomalies at LHCb." In 12th Large Hadron Collider Physics Conference. Sissa Medialab, 2024. https://doi.org/10.22323/1.478.0079.

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Datta, Alakabha. "Theoretical perspective on flavour physics." In 42nd International Conference on High Energy Physics. Sissa Medialab, 2024. https://doi.org/10.22323/1.476.0036.

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Fajfer, Svjetlana. "Scalar leptoquarks in flavour physics." In 42nd International Conference on High Energy Physics. Sissa Medialab, 2024. https://doi.org/10.22323/1.476.0260.

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Pompili, Alexis. "CMS results on flavour spectroscopy." In 42nd International Conference on High Energy Physics. Sissa Medialab, 2025. https://doi.org/10.22323/1.476.0406.

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Blanke, Monika. "Flavoured Dark Matter Beyond Minimal Flavour Violation." In Flavorful Ways to New Physics. Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.220.0011.

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Crivellin, Andreas. "SUSY flavour / Flavour sector in BSM scenarios." In The 15th International Conference on Flavor Physics & CP Violation. Sissa Medialab, 2017. http://dx.doi.org/10.22323/1.304.0030.

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Pich, Antonio. "Flavour Anomalies." In 7th Annual Conference on Large Hadron Collider Physics. Sissa Medialab, 2019. http://dx.doi.org/10.22323/1.350.0078.

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Eva, Silviu-Cristian, Alexandru Sover, and Vasile Ermolai. "The impact of the G-code flavour selection in FFF." In 4th International Conference. Business Meets Technology. Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15547.

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Fused Filament Fabrication has become one of the most popular additive manufacturing technologies due to many hardware options and materials at affordable prices. A reason for its success is the open-source status of the technology. This allowed both professionals and amateurs to contribute to the development of material extrusion technology. Furthermore, a wide range of available equipment brought slicing software developers to improve the user experience by expanding the equipment library and making the interface user-friendly and intuitive. In order to successfully print a part, the printer

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Buras, Andrzej. "Flavour Theory: 2009." In European Physical Society Europhysics Conference on High Energy Physics. Sissa Medialab, 2010. http://dx.doi.org/10.22323/1.084.0024.

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F. KAMENIK, Jernej. "Flavour physics: theory." In The European Physical Society Conference on High Energy Physics. Sissa Medialab, 2014. http://dx.doi.org/10.22323/1.180.0165.

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Berichte der Organisationen zum Thema "Flavour"

Hurth, Tobias. New Physics Search in Flavour Physics. Office of Scientific and Technical Information (OSTI), 2006. http://dx.doi.org/10.2172/878000.

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Paulini, M. Heavy flavour physics from top to bottom. Office of Scientific and Technical Information (OSTI), 1997. http://dx.doi.org/10.2172/469631.

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Browder, T., M. Ciuchini, T. Gershon, et al. On the Physics Case of a Super Flavour Factory. Office of Scientific and Technical Information (OSTI), 2007. http://dx.doi.org/10.2172/919433.

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Hurth, Tobias. Non-Diagonal Flavour Observables in B and Collider Physics. Office of Scientific and Technical Information (OSTI), 2003. http://dx.doi.org/10.2172/826538.

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Morlock, Jan. Flavour Tagging Calibration and Measurement of Bs Oscillations and CP Asymmetry. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/1342791.

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Lewis, Philip William. Grid Development and a Study of B-flavour tagging at D0. Office of Scientific and Technical Information (OSTI), 2006. http://dx.doi.org/10.2172/948185.

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Baldini, A., D. Glenzinski, F. Kapusta, et al. Charged Lepton Flavour Violation using Intense Muon Beams at Future Facilities. Office of Scientific and Technical Information (OSTI), 2018. http://dx.doi.org/10.2172/1568845.

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Roney, M. Search for Lepton Flavour Violation in the Decay tau +/- to mu +/- gamma. Office of Scientific and Technical Information (OSTI), 2004. http://dx.doi.org/10.2172/839800.

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Schmidt, Andreas. B Flavour Tagging with Artificial Neural Networks for the CDF II Experiment. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/973214.

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Smith, D. Monte-Carlo Analysis of the Flavour Changing Neutral Current B \to Gamma at Babar. Office of Scientific and Technical Information (OSTI), 2001. http://dx.doi.org/10.2172/1083530.

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