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Journal articles on the topic 'Flavor experience'

Author: Grafiati

Published: 25 June 2021

Last updated: 29 July 2025

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1

Davis, Danielle R., Meghan E. Morean, Krysten W. Bold, et al. "Cooling e-cigarette flavors and the association with e-cigarette use among a sample of high school students." PLOS ONE 16, no. 9 (2021): e0256844. http://dx.doi.org/10.1371/journal.pone.0256844.

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Introduction E-liquid flavor is typically presented by flavor category (e.g. menthol, mint, fruit, dessert). Cooling sensations produced by flavor additives such as menthol enhance appeal of e-cigarettes among youth, but not all e-liquids that produce cooling sensations are labeled as menthol. Sensory experiences produced by flavors may allow for a new way to capture e-cigarette flavor use. This study aims to examine use of flavors that produce cooling sensations among youth and its association with e-cigarette use behaviors. Methods A 2019 survey of high school students (n = 4875) examined us

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Ben Taleb, Ziyad, Alison Breland, Raed Bahelah, et al. "Flavored Versus Nonflavored Waterpipe Tobacco: A Comparison of Toxicant Exposure, Puff Topography, Subjective Experiences, and Harm Perceptions." Nicotine & Tobacco Research 21, no. 9 (2018): 1213–19. http://dx.doi.org/10.1093/ntr/nty131.

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Abstract Introduction Flavored waterpipe (WP) tobacco is the main type of tobacco used by young WP smokers, and a major factor attracting youth to smoke. However, evidence regarding the effect of limiting flavor on WP smokers’ experience continues to be lacking. This study aims at evaluating the effect of flavor restriction on WP smokers’ toxicant exposure, smoking topography, subjective experiences and harm perception. Methods Thirty-two WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavor vs non-flavored tobacco) in a crossover design pilot study. Plasma nicotine

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Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.

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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of thei

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Dominguez, Paloma Rohlfs. "Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010." Journal of Food Research 3, no. 1 (2013): 1. http://dx.doi.org/10.5539/jfr.v3n1p1.

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<p>The purpose of the present research is to identify the experience-related mechanisms which induce the establishment of children’s flavor, food and drink acceptance and preferences. The development of children’s preferences for flavors, foods and drinks is mediated by a variety of mechanisms, such as flavor transmission via amniotic fluid (AF) and neonatal feeding regimen (breastfeeding and formula milk-based feeding), mere repeated exposure, conditioned preferences for or aversions to gustatory stimuli based on subsequent postingestive consequences, parental strategies and food manage

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Moreira, Laise S., Erin L. Treiber, Seth Wannemuehler, et al. "Sensory Analysis to Inform Breeding Decisions in a Segregating Grapevine Population." HortScience 60, no. 6 (2025): 1003–15. https://doi.org/10.21273/hortsci17787-24.

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In plant breeding settings, the flavor and aroma of new cultivars are traditionally evaluated based on the judgements of breeders or small technical groups without using data from sensory panels. A sensory descriptive analysis is one of the primary sensory evaluation techniques used to discriminate products. Because of time and monetary costs, descriptive analysis methodology has not been explored in grape breeding to advance the selection of target traits associated with the eating experience. We explored sensory evaluation methodology for screening grape (Vitis spp.) seedlings of a mapping f

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Alok, Satish Chaughule. "Neuroscience Meets Mixology: How Understanding the Brain's Response to Flavors Can Elevate Beverage Experiences." International Journal of Innovative Research in Engineering & Multidisciplinary Physical Sciences 10, no. 1 (2022): 1–4. https://doi.org/10.5281/zenodo.14261109.

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This article explores the intersection of neuroscience and mixology, examining how understanding the brain’s response to flavors can deepen and enhance the art of crafting beverages. By analyzing how sensory cues—such as taste, aroma, texture, and visual appeal—are processed by the brain, mixologists can elevate the drinking experience, creating cocktails that not only delight the palate but also elicit powerful emotional responses. From the role of memory in flavor perception to the influence of environment on taste, this piece unpacks how neuroscience is transforming the fu

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Kosarzewski, Leszek. "Open and hidden heavy flavor measurements at RHIC." EPJ Web of Conferences 274 (2022): 05007. http://dx.doi.org/10.1051/epjconf/202227405007.

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Quarks of heavy flavors are useful tool to study quark-gluon plasma created in heavy-ion collisions. Due to their high mass and early production time, heavy quarks experience the entire evolution of the system created in these collisions. Open heavy flavor meson measurements are sensitive to the energy loss in the QGP, while quarkonia are sensitive to the temperature of the QGP as they dissociate because of Debye-like screening of color charges. This presentation is a summary of the latest heavy flavor studies performed at RHIC. Results from both STAR and PHENIX experiments are presented, comp

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Vilela, Alice. "Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation." Fermentation 6, no. 1 (2020): 22. http://dx.doi.org/10.3390/fermentation6010022.

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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine col

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Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry." Applied Sciences 13, no. 22 (2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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Crisosto, Carlos H. "Establishing a Consumer Quality Index for Fresh Plums (Prunus salicina Lindell)." Horticulturae 9, no. 6 (2023): 682. http://dx.doi.org/10.3390/horticulturae9060682.

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Plums are primarily marketed for fresh consumption, canning, freezing, jam and jelly. Unfortunately, plum consumption has remained steady or declined. Consumers complain about a lack of flavor quality but are willing to pay for higher quality. Thus, absence of flavor and cold storage disorders are the main barriers to consumption. Plum cultivars are sensitive to gel breakdown, flesh browning and ‘off flavors’. Consumer approval and postharvest life are controlled by genotype, quality attributes, harvest date and proper postharvest handling. A consumer quality index (CQI) based on soluble solid

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Mitas, Ondrej, Danny Han, Belle Struijer, Lotte Willems, and Thomas Chatwick. "Taking pleasure in distinction: Unlocking specialty coffee preference." Journal of Global Business Insights 9, no. 1 (2024): 77–98. http://dx.doi.org/10.5038/2640-6489.9.1.1279.

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Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict fl

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Lindholm-Lehto, Petra Camilla, Nora Logrén, Saila Mattila, Jani Tapio Pulkkinen, Jouni Vielma, and Anu Hopia. "Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis." Aquaculture Research 2023 (July 10, 2023): 1–13. http://dx.doi.org/10.1155/2023/3537294.

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In recirculating aquaculture systems (RAS), off-flavors can accumulate in fish muscle tissue. They are problematic for consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors. Traditionally, the study of off-flavors in fish focused on muddy and earthy off-flavors caused by geosmin (GSM) and 2-methylisoborneol (MIB), but other unwanted flavors and compounds have also been identified. In this study, the selected off-flavors were chemically quantified in fish from

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Daniel, Jehovah, and Setiawan Budi. "The Flavor Profile of Semendo Arabica Coffee in Semende, Muara Enim, South Sumatra, Influenced by Processing and Brewing Methods." Flavor Profile of Semendo Arabica Coffee in Semende, Muara Enim, South Sumatra, Influenced by Processing and Brewing Methods 8, no. 10 (2023): 7. https://doi.org/10.5281/zenodo.10082414.

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This research explores the flavor profile of Arabica coffee from Semendo, South Sumatra, Indonesia. Arabica coffee from Semendo is renowned for its unique flavor profile, characterized by dominant acidity and sweetness. The coffee processing methods and brewing techniques play a crucial role in creating diverse flavor characteristics. Additionally, geographic factors such as elevation and climate conditions impact the quality of Arabica coffee from Semendo. This study aims to delve deeper into the coffee processing methods and brewing techniques of Arabica coffee from Semendo and the factors i

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Running, Cordelia A. "Human Oral Sensory Systems and Swallowing." Perspectives of the ASHA Special Interest Groups 1, no. 13 (2016): 38–47. http://dx.doi.org/10.1044/persp1.sig13.38.

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Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to

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15

Nicklaus, Sophie. "The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life." Annals of Nutrition and Metabolism 70, no. 3 (2017): 241–45. http://dx.doi.org/10.1159/000465532.

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Infants are born equipped to ingest nutrients, but because of the transitions in the mode of feeding in the first years (from “tube” feeding in utero to eating table foods with the family), they have to learn how, what and how much to eat. Eating behavior established during early years may follow throughout childhood; therefore, it is fundamental to understand the most important drivers of the early development of eating behavior. Beyond the first flavor discoveries during the gestational and lactation periods (through the infant's exposure to flavors from foods of the mother's diet), the most

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Nagornaya, Alexandra V. "Metaphor as a means of describing flavor in the contemporary English-speaking culture." Vestnik of Saint Petersburg University. Language and Literature 20, no. 1 (2023): 79–97. http://dx.doi.org/10.21638/spbu09.2023.105.

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The paper presents an analysis of metaphors used to describe flavor in the 21st century English-speaking culture. The analysis is based on the modern theories of taste developed within the Humanities and the most relevant ideas of Metaphor Studies. Among the latter is J.Zinken’s Discourse Metaphor Theory. According to it, metaphor can serve as a framing device, setting conceptual landmarks for oral and written narratives. The research was conducted on the basis of the culinary show MasterChef. The author made a sample of five hundred metaphors, which is representative enough to achieve the mai

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Masaoka, Yuri, Hironori Satoh, Lena Akai, and Ikuo Homma. "Expiration: The moment we experience retronasal olfaction in flavor." Neuroscience Letters 473, no. 2 (2010): 92–96. http://dx.doi.org/10.1016/j.neulet.2010.02.024.

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18

Tordoff, M. G., and M. I. Friedman. "Hepatic portal glucose infusions decrease food intake and increase food preference." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 251, no. 1 (1986): R192—R196. http://dx.doi.org/10.1152/ajpregu.1986.251.1.r192.

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We examined the contribution of experimental factors to the hepatic control of food intake. Rats with either hepatic portal or jugular catheters were infused four times with glucose (4.5 mg/min) and equitonic saline (2 ml/2 h). During the infusions their food contained nonnutritive chocolate or chicken flavor, depending on the infusate received. Hepatic portal glucose decreased food intake relative to saline and no infusion conditions, but jugular glucose did not. When allowed to choose between the flavors associated with each infusate, rats with hepatic portal catheters preferred the flavor e

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Lokeshwara, Anuja, Gayan Chathuranga Bandara, and Chalani Lakshitha Kuruppu. "Tantalizing Flavors of Sri Lanka: Unraveling Tourist Perceptions of Sri Lankan Food Culture." ASEAN Journal on Hospitality and Tourism 21, no. 3 (2023): 286–304. http://dx.doi.org/10.5614/ajht.2023.21.3.04.

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This research paper explores the perception of tourists regarding Sri Lankan food and its potential for culinary tourism. Sri Lanka, known for its unique flavors and culinary traditions, has a rich gastronomy that remains largely untapped in terms of culinary tourism. The study aims to gain insights into tourists' experiences, preferences, and overall perceptions of Sri Lankan cuisine. The literature review examines the importance of food flavor in shaping tourist satisfaction and its role in gastro tourism worldwide. It also explores the fusion of tradition and gastro tourism in different cou

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20

Zhou, Luo, Yingbing Su, Daiqin Yang, Qiong Shi, Tilin Yi, and Zhengyong Wen. "Effects of Two Culture Modes on Muscular Nutrition Content and Volatile Flavor in Chinese Longsnout Catfish (Leiocassis longirostris)." Biology 14, no. 6 (2025): 694. https://doi.org/10.3390/biology14060694.

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Thus far, various aquaculture modes have been developed to facilitate the rapid growth of the aquaculture industry and thus meet the heavy demand for aquatic products for human consumption. However, the effects of different culture modes on fish muscular nutritional content and volatile flavor are rarely reported. In the present study, we evaluated the differences in muscular nutrition content and dietary flavor between Chinese longsnout catfish (Leiocassis longirostris) groups cultured in two different modes, i.e., flow-through water tanks (CWWL) and traditional ponds (CWWC). Our statistical

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21

Gilbert, Jessica L., Michael L. Schwieterman, Thomas A. Colquhoun, David G. Clark, and James W. Olmstead. "Potential for Increasing Southern Highbush Blueberry Flavor Acceptance by Breeding for Major Volatile Components." HortScience 48, no. 7 (2013): 835–43. http://dx.doi.org/10.21273/hortsci.48.7.835.

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Previously, when selecting for flavor in the University of Florida southern highbush blueberry (SHB, Vaccinium corymbosum L. hybrids) breeding program, sugar/acid ratios and breeder preference were the only factors considered. A more precise method of evaluating flavor would include volatile compounds that may also contribute to the flavor experience. Therefore, volatile profiles of five SHB cultivars (Farthing, FL01-173, Scintilla, Star, and Sweetcrisp) were compared using gas chromatography–mass spectrometry. All cultivars were harvested on four separate dates within the harvest season, and

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Schneller, Liane M., Maansi Bansal-Travers, Martin C. Mahoney, Susan E. McCann, and Richard J. O'Connor. "Menthol, Nicotine, and Flavoring Content of Capsule Cigarettes in the US." Tobacco Regulatory Science 6, no. 3 (2020): 196–204. http://dx.doi.org/10.18001/trs.6.3.4.

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Objectives: In this paper, we characterize physical design features of cigarette brands sold in the United States according to the delivery method of menthol that may affect sensory perception among users. Methods: We used 12 cigarette brands, mentholated and non-mentholated, for analyses of the physical design characteristics, quantification of nicotine and menthol, and identification of flavor additives. Results: Physical design characteristics did not differ significantly between the various cigarette brands. However, we found statistically significant differences in levels of menthol. Ment

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Hepper, Peter G., Deborah L. Wells, James C. Dornan, and Catherine Lynch. "Long-term flavor recognition in humans with prenatal garlic experience." Developmental Psychobiology 55, no. 5 (2012): 568–74. http://dx.doi.org/10.1002/dev.21059.

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Jaborek, Jerad R., Henry N. Zerby, Macdonald P. Wick, Francis L. Fluharty, and Steven J. Moeller. "Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12." Translational Animal Science 4, no. 2 (2020): 1140–47. http://dx.doi.org/10.1093/tas/txaa081.

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Abstract The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age

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Elliott, Victoria E., and Joost X. Maier. "Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking." Chemical Senses 45, no. 1 (2019): 27–35. http://dx.doi.org/10.1093/chemse/bjz067.

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Abstract The mechanisms by which taste and odor are combined in determining food choice behavior are poorly understood. Previous work in human subjects has yielded mixed results, potentially due to differences in task context across studies, and a lack of control over flavor experience. Here, we used rats as a model system to systematically investigate the role of experience and unisensory component liking in the multisensory interactions underlying consumption behavior. We demonstrate that taste–smell mixture consumption is best explained by a linear average of component liking. The observed

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Stout, Jacob, Donald J. Tellinghuisen, David B. Wunder, Chad D. Tatko, and Bruce V. Rydbeck. "Variations in sensitivity to chlorine in Ecuador and US consumers: implications for community water systems." Journal of Water and Health 17, no. 3 (2019): 428–41. http://dx.doi.org/10.2166/wh.2019.297.

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Abstract Successful implementation of chlorination for disinfecting community water systems in developing countries faces obstacles, with rejection of chlorinous flavor as a significant factor. Determining consumers' abilities to accurately detect chlorine in treated water is important to identifying acceptable chlorination levels that are also effective for water disinfection. Chlorine detection sensitivity was tested in untrained Ecuadorian consumers with limited prior experience with chlorinated water and US consumers with extensive prior experience with chlorinated water. Water samples wit

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Abbar, Sajad, and Francesco Capozzi. "Suppression of fast neutrino flavor conversions occurring at large distances in core-collapse supernovae." Journal of Cosmology and Astroparticle Physics 2022, no. 03 (2022): 051. http://dx.doi.org/10.1088/1475-7516/2022/03/051.

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Abstract Neutrinos propagating in dense neutrino media such as core-collapse supernovae and neutron star merger remnants can experience the so-called fast flavor conversions on scales much shorter than those expected in vacuum. A very generic class of fast flavor instabilities is the ones which are produced by the backward scattering of neutrinos off the nuclei at relatively large distances from the supernova core. In this study we demonstrate that despite their ubiquity, such fast instabilities are unlikely to cause significant flavor conversions if the population of neutrinos in the backward

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Lopez-Campos, Oscar, Patricia Leighton, Sophie Zawadski, et al. "PSVII-22 Effect of Trimming External Fat Before Cooking on Palatability and Calorie Content of Beef Ribeye Steaks." Journal of Animal Science 101, Supplement_3 (2023): 560–61. http://dx.doi.org/10.1093/jas/skad281.657.

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Abstract Consumer concerns about excess dietary fat have increased the practice of removing external fat from beef steaks prior to cooking. This practice, however, may be detrimental to meat eating quality. The objective of this study was to determine the effects of removing the external fat before cooking on the eating quality and calorie content of ribeye steaks. Twenty longissimus thoracis muscles with Canada AAA (n = 10) and AA (n = 10) quality grades (equivalent to USDA Choice and Select, respectively) were obtained from a federally inspected commercial slaughter plant, vacuum packaged an

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Hadiansyah, Firman, Dase Hunaefi, Nancy Dewi Yuliana, Philipp Fuhrmann, Iryna Smetanska, and Shin Yasuda. "Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis." Jurnal Teknologi dan Industri Pangan 34, no. 2 (2023): 179–86. http://dx.doi.org/10.6066/jtip.2023.34.2.179.

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Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East J

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Qu, Fangying. "The Essence Beyond Flavor: A Comparative Study of Si Kongtu's Favor Criterion and Response-inviting Structure." Communications in Humanities Research 2, no. 1 (2023): 424–32. http://dx.doi.org/10.54254/2753-7064/2/2022524.

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Favor criterion is a major feature of Chinese classical poetics. Si Kongtu first proposed favor criterion with the essence beyond flavor, which contains two meanings: internal favor and external favor. Internal favor originates from the author's choice and arrangement of language and characters, including the overall image composed of language, phonology, etc. in poetry. The external flavor exists outside the language, which is an imaginary realm constructed by the readers according to their own experience. Comparing favor criterion with the response-inviting structure, it is found that the la

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Berenstein, Nadia. "Making a global sensation: Vanilla flavor, synthetic chemistry, and the meanings of purity." History of Science 54, no. 4 (2016): 399–424. http://dx.doi.org/10.1177/0073275316681802.

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How did vanilla, once a rare luxury, become a global sensation? Rather than taking the vanilla flavor of vanilla beans as a pre-existing natural fact, this essay argues that the sensory experience that came to be recognized as vanilla was a hybrid artifact produced by an expanding global trade in a diverse set of pleasurable substances, including cured beans from artificially pollinated vanilla orchids, synthetic vanillin, sugar, and a far-flung miscellany of other botanical and chemical materials. Global trade and large-scale production resulted not in the production of a homogenous, stable c

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Neal, Elizabeth S., Robin A. Cheek, Shane Gadberry, et al. "29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef." Journal of Animal Science 101, Supplement_1 (2023): 26–27. http://dx.doi.org/10.1093/jas/skad068.030.

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Abstract The objective of this study was to evaluate the impact of increased finishing weights on trained panel analysis and Warner-Bratzler shear force (WBSF) values of locally grown beef. Angus crossbred steers (n = 48) at an average weight of 340.9 kg were divided among two treatments: short-fed (SF) = 522.7 kg average final weight and long-fed (LF) = 613.6 kg average final weight to simulate a beef direct marketing operation. Cattle were split into two pens (n = 12 calves/treatment in each pen) and each pen had access to four automated feeders, which were filled as needed for ad libitum in

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Gayler, Tom, Corina Sas, and Vaiva Kalnikaitė. "Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences." ACM Transactions on Computer-Human Interaction 29, no. 2 (2022): 1–52. http://dx.doi.org/10.1145/3484439.

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Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings

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Penacchioni, A. V., and O. Civitarese. "Extragalactic neutrinos as tracers of dark matter?" International Journal of Modern Physics D 29, no. 05 (2020): 2050031. http://dx.doi.org/10.1142/s0218271820500315.

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Neutrinos produced in extragalactic sources may experience flavor-oscillations and decoherence on their way to Earth due to their interaction with dark matter (DM). As a result, they may be detected in pointer-states other than the flavor states produced at the source. The oscillation pattern and the structure of the pointer-states can give us information on the characteristics of the DM and the kind of interaction that has taken place. From this perspective, neutrinos can be viewed as DM-tracers. We study the local evolution of neutrino flavor-eigenstates due to local effects produced by the

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Chaglla, Jessica P., and Carolina G. Herrera. "Pairing guide of typical dishes from Riobamba city as a tourist information resource." Journal of Food Science and Gastronomy 2, no. 2 (2024): 24–31. https://doi.org/10.5281/zenodo.13996985.

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Riobamba, located in the heart of Ecuador, enchanted visitors with its wide variety of tourist attractions, including majestic volcanoes, mountains, and picturesque towns, as well as its rich gastronomy. The objective of the study was to develop a pairing guide with the city's typical dishes, highlighting its gastronomy and suggesting to diners how to properly pair the dishes with drinks that enhance their flavors. To create the guide, the focus group technique was used, which included 11 participants who, through sensory analysis, rated the best combinations of foods and drinks using a tastin

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Chen, Lu, Jinyuan Sun, Yanyan Zhang, et al. "Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid." Foods 14, no. 3 (2025): 423. https://doi.org/10.3390/foods14030423.

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Baijiu–peanut pairing is a popular food combination, wherein peanuts, particularly their lipid component, possess the potential to influence the flavor of baijiu and consequently modulate its aftertaste. To reveal the role of peanut lipid within this system, headspace experiments and equilibrium constant measurements were conducted. It was determined that peanut lipids are capable of inhibiting the release of flavor substances in baijiu, and this inhibitory effect is concentration-dependent. Molecular dynamics simulation results show a strong interaction between peanut lipids and ethanol (E bi

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Shi, Zhaozhong. "Heavy Flavor Physics at the sPHENIX Experiment." Universe 10, no. 3 (2024): 126. http://dx.doi.org/10.3390/universe10030126.

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The sPHENIX experiment is a state-of-the-art jet and heavy flavor physics detector, which successfully recorded its first Au + Au collision data at 200 GeV at the Relativistic Heavy Ion Collider (RHIC). sPHENIX will provide heavy flavor physics measurements at RHIC, covering an unexplored kinematic region and unprecedented precision, to probe the parton energy loss mechanism, parton transport coefficients in quark–gluon plasma, and the hadronization process under various medium conditions. At the center of sPHENIX, the monolithic active pixel sensor (MAPS)-based VerTeX detector (MVTX) is a hig

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Spence, Charles. "On the Relationship(s) Between Color and Taste/Flavor." Experimental Psychology 66, no. 2 (2019): 99–111. http://dx.doi.org/10.1027/1618-3169/a000439.

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Abstract. Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. While several influential early commentators argued against there being any relationship, a large body of empirical evidence published over the last 80 years or so clearly demonstrates that the hue and saturation, or intensity, of color in food and/or drink often influences multisensory flavor perception. Interestingly, the majority of this research has focused on vis

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Lazuardi Putri, Ersa Heizza, Sulhaini Sulhaini, and Lalu Edy Herman Mulyono. "PENGARUH BRAND EXPERIENCE, CITA RASA, DAN VARIASI MENU TERHADAP MINAT BELI ULANG DI KEDAI SERABI BANDUNG." JMM UNRAM - MASTER OF MANAGEMENT JOURNAL 12, no. 3 (2023): 319–31. http://dx.doi.org/10.29303/jmm.v12i3.792.

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The objective of this study is to examine the impact of brand experience, flavor perception, and menu diversity on the inclination of customers to make repeat purchases at Kedai Serabi Bandung. The research approach employed is quantitative in nature. The research population encompasses all patrons who have completed transactions at Kedai Serabi Bandung, with a subset of 65 participants forming the research sample. The sampling method employed is non-probabilistic, specifically utilizing purposive sampling. This sample was subsequently subjected to validity and reliability tests, classical ass

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Friedman, J. Tyler. "On Narrativity and Narrative Flavor in Jazz Improvisation." Philosophy of Music 74, no. 4 (2018): 1399–424. http://dx.doi.org/10.17990/rpf/2018_74_4_1399.

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This essay investigates an established question in the philosophy of music: whether, and in what respect, music may express narratives. However, this essay departs in two essential respects from traditional treatments of the question. First, the jazz tradition instead of European art music is used as the primary source material. Second, instead of merely posing the question of whether music can harbor a narrative, this essay is oriented by what it argues is a common experience of “narrative flavor” in music – the feeling of having heard a story in non-representational sound. The essay seeks to

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Pavagadhi, Shruti, and Sanjay Swarup. "Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products." Metabolites 10, no. 5 (2020): 197. http://dx.doi.org/10.3390/metabo10050197.

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Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among t

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Oduro-Yeboah, Charlotte. "The Role of Traditional Food Processing Technologies in Preservation of Foods: The Ghanaian Experience." African Journal of Food, Agriculture, Nutrition and Development 16, no. 2 (2016): 1–3. http://dx.doi.org/10.18697/ajfand.74.cy037.

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Traditional foods forms an important chapter in the diet of Ghanaians because its distinctive aroma, flavor and taste. Traditional technologies of food processing and preservation date back thousands of years and unlike the electronics and other modern high technology industries, they long preceded any scientific understanding of their inherent nature and consequences.

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Kimball, Bruce A., and Dale L. Nolte. "Herbivore experience with plant defense compounds influences acquisition of new flavor aversions." Applied Animal Behaviour Science 91, no. 1-2 (2005): 17–34. http://dx.doi.org/10.1016/j.applanim.2004.10.001.

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O’Quinn, Travis G., J. F. Legako, J. C. Brooks, and Mark F. Miller. "Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1." Translational Animal Science 2, no. 1 (2018): 26–36. http://dx.doi.org/10.1093/tas/txx008.

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Abstract The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 4

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Gram-Hanssen, Anders, Cecilie Bøge Paulsen, and Jacob Rosenberg. "Flavor perception of wine is unchanged during commercial flight: a comparative field study." F1000Research 9 (June 12, 2020): 597. http://dx.doi.org/10.12688/f1000research.24319.1.

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Background: It is generally accepted that the human perception of flavor and odor is altered in low-pressure environments such as airplane cabins. This has been demonstrated in several simulation studies, but never in a field study conducted in an authentic environment, and never using wine as the object of study. Methods: We performed a comparative field study composed of two wine tastings. The first tasting was conducted on board an aircraft flying at standard cruising altitude and the second tasting was conducted at ground level. Subjective taste experience and current mood were evaluated t

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Jofranz, L. Amodia, Roy P. De Dios John, James N. Nilo Christian, et al. "Flight, Food & Flavor: The Impact of Quality Cuisine During in-Flight Catering on Customer Perception for Full-Service Airlines." International Journal of Innovative Science and Research Technology (IJISRT) 9, no. 11 (2024): 1838–89. https://doi.org/10.5281/zenodo.14286796.

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In the world of civil aviation where airline choices are verily abundant, there are multiple factors that passengers take into consideration when making a final decision such as price, routes, convenience, and even the food they serve on board. Putting emphasis on the last factor, this study entitled “Flight, Food & Flavor: The Impact of Quality Cuisine during In-Flight Catering on Customer Perception for Full-Service Airlines” aims to identify the role that food plays in the perception and air travel experience of passengers, particularly with how the various elements of a qua

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Bantas, Maria Goretty D., Yasinta Yenita Dhiki, Ariswan Usman Aje, et al. "Inovasi Olahan Onde Wa’ai Varian Rasa Kekinian Dalam Meningkatkan Kreativitas Mahasiswa Dalam Berwirausaha." Ekspektasi: Jurnal Pendidikan Ekonomi 8, no. 2 (2024): 52–58. http://dx.doi.org/10.37478/jpe.v8i2.3585.

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The entrepreneurial student creativity program (PKM-K) is a student creativity program for creating business activities; through the PKM-K program, students have a sample opportunity to realize creative ideas for products (goods and services), innovate to create new products and increase competence, insight, and experience in entrepreneurship. It is hoped that pk-k can be the forerunner to the emergence of business products in Indonesia as the nation’s independent work. It is hoped that creative product ideas from the nation’s young generation can be realized well so they can have a good influ

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Yang, Menglu, Yuan Mei, Haimei Lai, et al. "Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology." Journal of Food Quality 2024 (January 29, 2024): 1–10. http://dx.doi.org/10.1155/2024/7500234.

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Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbit

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Bono, Rose S., Andrew J. Barnes, Rebecca C. Lester, and Caroline O. Cobb. "Effects of Electronic Cigarette Liquid Flavors and Modified Risk Messages on Perceptions and Subjective Effects of E-Cigarettes." Health Education & Behavior 46, no. 2 (2018): 197–203. http://dx.doi.org/10.1177/1090198118806965.

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Understanding how two characteristics—flavors and modified risk messages—affect perceptions and subjective effects of electronic cigarettes (e-cigarettes) can inform tobacco control efforts. In two within-subjects studies ( N = 17 and N = 19), the effects of e-cigarette flavors (tobacco vs. menthol and unflavored vs. cherry) and hypothetical modified risk messages (“reduced harm relative to cigarettes” vs. no message and “reduced carcinogen exposure relative to cigarettes” vs. no message) on cigarette smokers’ perceptions of e-cigarettes were measured after participants self-administered condi

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Raman, Anmol. "Online Shopping Behaviour and User Experience Using Machine Learning." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 06 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem35344.

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Building upon prior research, this project investigates online shopping behavior and user experience using machine learning. The objective is to refine e- commerce interactions through data analysis, aiming for improved personalization and user satisfaction. The researcher plans to implement a common but impact change by enhancing recommendation algorithms. The primary languages for project development include Python for machine learning models and data analysis, and We are planning to make our shopping suggestions even smarter by tweaking how they work. It's kind of like adding a pinch of ext

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