Reducing sodium in foods : the effect on flavor

Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.

Impact of forced-aging process on Madeira Wine flavor

The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.

Collider aspects of flavor physics at high Q

This chapter of the "Flavor in the era of LHC" workshop report discusses flavor-related issues in the production and decays of heavy states at the LHC at high momentum transfer Q, both from the experimental and the theoretical perspective. We review top quark physics, and discuss the flavor aspects of several extensions of the standard model, such as supersymmetry, little Higgs models or models with extra dimensions. This includes discovery aspects, as well as the measurement of several properties of these heavy states. We also present publicly available computational tools related to this topic.

Search for production of single top quarks via tcg and tug flavor-changing-neutral-current couplings

We search for the production of single top quarks via flavor-changing-neutral-current couplings of a gluon to the top quark and a charm (c) or up (u) quark. We analyze 230 pb(-1) of lepton+jets data from p (p) over tilde collisions at a center of mass energy of 1.96 TeV collected by the D0 detector at the Fermilab Tevatron Collider. We observe no significant deviation from standard model predictions, and hence set upper limits on the anomalous coupling parameters kappa(c)(g)/Lambda and kappa(u)(g)/Lambda, where kappa(g) define the strength of tcg and tug couplings, and Lambda defines the scale of new physics. The limits at 95% C.L. are kappa(c)(g)/Lambda < 0.15 TeV-1 and kappa(u)(g)/Lambda < 0.037 TeV-1.

Measurement of B-d mixing using opposite-side flavor tagging

We report on a measurement of the B-d(0) mixing frequency and the calibration of an opposite-side flavor tagger in the D0 experiment. Various properties associated with the b quark on the opposite side of the reconstructed B meson are combined using a likelihood-ratio method into a single variable with enhanced tagging power. Its performance is tested with data, using a large sample of reconstructed semileptonic B ->mu(DX)-X-0 and B ->mu(DX)-X-* decays, corresponding to an integrated luminosity of approximately 1 fb(-1). The events are divided into groups depending on the value of the combined tagging variable, and an independent analysis is performed in each group. Combining the results of these analyses, the overall effective tagging power is found to be epsilon D-2=(2.48 +/- 0.21(-0.06)(+0.08))%. The measured B-d(0) mixing frequency Delta m(d)=0.506 +/- 0.020(stat)+/- 0.016(syst) ps(-1) is in good agreement with the world average value.

Flavor changing interaction models and strictly massless neutrinos

It is well known that experimental data, coming from solar and atmospheric neutrino detectors and also from experiments which look for neutrino oscillations. strongly suggest that neutrinos must have a mass different from zero. However at least the solar and/or the atmospheric neutrino data can be related to new flavor changing interactions beyond the standard model instead to the finite mass of neutrinos. This new physics may induce i) extra effects in neutrino-matter interactions, ii) CP violation in pion and lepton decays and, iii) muonium to antimuonium transition. We give two examples of models in which all those effects arise even with strictly massless neutrinos: the 331 model and multi-Higgs doublet extension of the standard model (mHDM) with flavor changing neutral currents in the charged lepton sector. It means that in this kind of models if neutrino masses were eventually needed, they will be independent of the parameters of the new interactions.

Search for anomalous heavy-flavor quark production in association with W bosons

We search for anomalous production of heavy-flavor quark jets in association with W bosons at the Fermilab Tevatron p(p) over bar Collider in final states in which the heavy-flavor quark content is enhanced by requiring at least one tagged jet in an event. Jets are tagged using one algorithm based on semileptonic decays of b/c hadrons, and another on their lifetimes. We compare e+jets (164 pb(-1)) and mu+jets (145 pb(-1)) channels collected with the D0 detector at root s = 1.96 TeV to expectations from the standard model and set upper limits on anomalous production of such events.

Mass neutrino flavor evolution in spacetime with torsion

In the framework of the spacetime with torsion, we obtain the flavor evolution equation of the mass neutrino oscillation in vacuum. A comparison with the result of general relativity case shows that the flavor evolutionary equations in Riemann spacetime and Weitzenbock spacetimes are equivalent in the spherical symmetric Schwarzschild spacetime, but turn out to be different in the case of the axial symmetry.

Nucleon flavor asymmetry in a statistical quark model

A statistical model of linear-confined quarks is applied to obtain the flavor asymmetry of the nucleon sea. The model parametrization is fixed by the experimental available data, where a temperature parameter is used to fit the Gottfried sum rule violation. Results are presented for the ratios of light quark and antiquark distributions, d/u and (d) over bar/(u) over bar.

Search for flavor changing neutral currents in decays of top quarks

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The flavor problem and discrete symmetries

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Search for flavor changing neutral currents via quark-gluon couplings in single top quark production using 2.3 fb(-1) of p(p)over-bar collisions

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Heavy-flavor tagging and the supersymmetry reach of the CERN Large Hadron Collider

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Search for flavor-changing-neutral-current D meson decays

We study the flavor-changing-neutral-current process c -> u mu(+)mu(-) using 1.3 fb(-1) of p (p) over bar collisions at root s = 1.96 TeV recorded by the D0 detector operating at the Fermilab Tevatron Collider. We see clear indications of the charged-current mediated D(s)(+) and D(+)->phi pi(+)->mu(+)mu(-)pi(+) final states with significance greater than 4 standard deviations above background for the D(+) state. We search for the continuum neutral-current decay of D(+)->pi(+)mu(+)mu(-) in the dimuon invariant mass spectrum away from the phi resonance. We see no evidence of signal above background and set a limit of B(D(+)->pi(+)mu(+)mu(-))< 3.9 x 10(-6) at the 90% C.L. This limit places the most stringent constraint on new phenomena in the c -> u mu(+)mu(-) transition.