Flavor Scale Research Articles

Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia

Wine coffee is coffee products which is produced through a natural coffee processing process which is modified with a longer fermentation process. Currently, the coffee wine processing in the Gayo highlands of Aceh is very popular because it has a fairly high selling price, reaching two to three times higher than regular coffee. This research aims to analyze the physicochemical and sensory properties of three types of wine coffees consisting of soft, hard and black wine coffee which are distinguished by their process based on the length of fermentation. Wine coffee with longer fermentation time has a darker color, sour smell and lower pH. The colour of wine coffee is range from yellowish to brownish. These wine coffees has water content ranges from 10.33-11.67% (meets the standard) and a slightly sour to sour smell with a pH range of 4.65-4.87. The wine coffee flavor scale ranges from 6.5 (good)-7.75 (very good) with a cupping score below the specialty coffee score. The fermented taste attributes detected in wine coffee were winey, overripe, vinegar, citrusy and sourly. The winey character that is often associated with wine coffee is found with moderate to high intensity. In particular, overripe, vinegar and sourly characters have a higher intensity in soft and strong wine coffee than black wine coffee.

Constraining low-scale flavor models with (g−2)μ and lepton flavor violation

We present here two concrete examples of models where a sub-TeV scale breaking of their respective $\mathcal{T}_{13}$ and $A_5$ flavor symmetries is able to account for the recently observed discrepancy in the muon anomalous magnetic moment, $(g-2)_\mu$. Similarities in the flavor structures of the charged-lepton Yukawa matrix and dipole matrix yielding $(g-2)_\mu$ give rise to strong constraints on low-scale flavor models when bounds from lepton flavor violation (LFV) are imposed. These constraints place stringent limits on the off-diagonal Yukawa structure, suggesting a mostly (quasi-)diagonal texture for models with a low flavor breaking scale $\Lambda_f$. We argue that many of the popular flavor models in the literature designed to explain the fermion masses and mixings are not suitable for reproducing the observed discrepancy in $(g-2)_\mu$, which requires a delicate balance of maintaining a low flavor scale while simultaneously satisfying strong LFV constraints.

The color and flavor properties of Pindang eggs subjected to different tanner and storage duration

The Pindang eggs, a boiled eggs using certain tanners, have a distinctive characteristic i.e., taste, aroma, and texture and more durable than ordinary processed eggs. This study was aimed to determine the effect of the addition of different tanners and storage time on the color and flavor characteristic of Pindang chicken eggs. the experiment was conducted according to a completely randomized design with factorial pattern of 3×4. The First factor was the type of tanners material (guava leaves, teak leaves and combination of guava and teak leaves). The second factor was duration of storage (0, 7, 14 and 21 d, respectively). Color and flavor properties of pindang eggs were analysed descriptively based on the panelist perception of color or flavor scale used during the experiment. The study revealed that the type of tanner and storage time significantly changed the egg white color. While storage duration did not affect the egg flavor, the tannin source materials had a significant effect on the egg flavor. The pindang eggs that processed in the combination of guava and teak leaves as tannin sources had the best score of color and flavor if stored for 7 days.

Thermal dark matter via the flavon portal

Dark matter (DM) is added to the Froggatt-Nielsen (FN) mechanism, and conditions for its successful freezeout identified. Requesting the FN scale $\Lambda_{\text{FN}}$ to be the cutoff of the theory renders freezeout scenarios surprisingly few. Fermionic DM is typically charged under $U(1)_{\text{FN}}$, with the dominant annihilation channel a CP-even flavon + CP-odd flavon. A minimal case is when the DM-flavon coupling strength is $\mathcal{O}(1)$, with several implications: (1) the DM mass is $\mathcal{O}$(100 GeV - 1 TeV), thanks to the WIMP coincidence, (2) requiring perturbativity of couplings puts a lower $and$ upper limit on the flavor scale, 2 TeV $\lesssim \Lambda_{\text{FN}} \lesssim 14~$TeV, on account of its relation to DM mass and couplings, (3) DM is a "secluded WIMP" effectively hidden from collider and direct detection searches. Limits on the masses of dark matter and mediators from kaon mixing measurements constitute the best constraints, surpassing Xenon1T, Fermi-LAT, and the LHC. Future direct detection searches, and collider searches for missing energy plus a single jet/bottom/top, are promising avenues for discovery.

Flavor from the double tetrahedral group without supersymmetry

We consider a class of flavor models proposed by Aranda, Carone and Lebed, relaxing the assumption of supersymmetry and allowing the flavor scale to float anywhere between the weak and Planck scales. We perform global fits to the charged fermion masses and CKM angles, and consider the dependence of the results on the unknown mass scale of the flavor sector. We find that the typical Yukawa textures in these models provide a good description of the data over a wide range of flavor scales, with a preference for those that approach the lower bounds allowed by flavor-changing-neutral-current constraints. Nevertheless, the possibility that the flavor scale and Planck scale are identified remains viable. We present models that demonstrate how the assumed textures can arise most simply in a non-supersymmetric framework.

Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

Lepton flavor at the electroweak scale: A completeA4model

Apparent regularities in fermion masses and mixings are often associated with physics at a high flavor scale, especially in the context of discrete flavor symmetries. One of the main reasons for that is that the correct vacuum alignment requires usually some high scale mechanism to be phenomenologically acceptable. Contrary to this expectation, we present in this paper a renormalizable radiative neutrino mass model with an ${A}_{4}$ flavor symmetry in the lepton sector, which is broken at the electroweak scale. For that we use a novel way to achieve the vacuum expectation value alignment via an extended symmetry in the flavon potential proposed before by two of the authors. We discuss various phenomenological consequences for the lepton sector and show how the remnants of the flavor symmetry suppress large lepton flavor violating processes. The model naturally includes a dark matter candidate, whose phenomenology we outline. Finally, we sketch possible extensions to the quark sector and discuss its implications for the LHC, especially how an enhanced diphoton rate for the resonance at 125 GeV can be explained within this model.

The messenger sector of SUSY flavour models and radiative breaking of flavour universality

Abstract The flavour messenger sectors and their impact on the soft SUSY breaking terms are investigated in SUSY flavour models. In the case when the flavour scale M is below the SUSY breaking mediation scale M S , the universality of soft terms, even if assumed at M S , is radiatively broken. We estimate this effect in a broad class of models. In the CKM basis that effect gives flavour off-diagonal soft masses comparable to the tree-level estimate based on the flavour symmetry.

Neutrino masses at LHC: minimal lepton flavour violation in Type-III see-saw

We study the signatures of minimal lepton flavour violation in a simple Type-III see - saw model in which the flavour scale is given by the new fermion triplet mass and it can be naturally light enough to be produced at the LHC. In this model the flavour structure of the lepton number conserving couplings of the triplet fermions to the Standard Model leptons can be reconstructed from the neutrino mass matrix and the smallness of the neutrino mass is associated with a tiny violation of total lepton number. Characteristic signatures of this model include suppressed lepton number violation decays of the triplet fermions, absence of displaced vertices in their decays and predictable lepton flavour composition of the states produced in their decays. We study the observability of these signals in the processes $pp\rightarrow 3\ell + 2j +\Sla{E_T}$ and $pp\rightarrow 2\ell + 4j$ with $\ell =e$ or $\mu$ taking into account the present low energy data on neutrino physics and the corresponding Standard Model backgrounds. Our results indicate that the new fermionic states can be observed for masses up to 500 GeV depending on the CP violating Majorana phase for an integrated luminosity of 30 fb$^{-1}$. Moreover, the flavour of the final state leptons in the above processes can shed light on the neutrino mass ordering.

Testing minimal lepton flavor violation with extra vectorlike leptons at the LHC

Models of minimal lepton flavor violation where the seesaw scale is higher than the relevant flavor scale predict that all lepton flavor violation is proportional to the charged lepton Yukawa matrix. If extra vector-like leptons are within the reach of the LHC, it will be possible to test the resulting predictions in ATLAS/CMS.

Conformal technicolor

We point out that the flavor problem in theories with dynamical electroweak symmetry breaking can be effectively decoupled if the physics above the TeV scale is strongly conformal, and the electroweak order parameter has a scaling dimension d = 1 + epsilon with epsilon \simeq 1/few. There are many restrictions on small values of epsilon: for epsilon << 1, electroweak symmetry breaking requires a fine-tuning similar to that of the standard model; large-N conformal field theories (including those obtained from the AdS/CFT correspondence) require fine-tuning for d < 2; `walking technicolor' theories cannot have d < 2, according to gap equation analyses. However, strong small-N conformal field theories with epsilon \simeq 1/few avoid all these constraints, and can give rise to natural dynamical electroweak symmetry breaking with a top quark flavor scale of order 10^{1/epsilon} TeV, large enough to decouple flavor. Small-N theories also have an acceptably small Peskin-Takeuchi S parameter. This class of theories provides a new direction for dynamical electroweak symmetry breaking without problems from flavor or electroweak precision tests. A possible signal for these theories is a prominent scalar resonance below the TeV scale with couplings similar to a heavy standard model Higgs.

Mass ratios and mixing angles from a SU(3) gauge family symmetry

The effective field theory description of a gauged horizontal SU(3) symmetry successfully reproduces many of the small parameters in the mass matrices of the fermions of the Standard Model. Few observables in flavour physics appear in the effective Lagrangian as free parameters, suggesting that these specific quantities give us information about scales much larger than the flavour scale.

P21 Design and operation of a human breath freshness panel

Breath freshening products are the fastest growing sector in the oral care marketplace. There is a clear need for robust testing protocols to evaluate the relative effectiveness of these products. The objective of this study was to design and set‐up an organoleptically‐assessed human breath freshening panel to allow reliable and robust comparative assessment of a range of oral care products. Initially, 10 prospective breath‐odour judges were assessed in a Quest standard test for skills in recognition, differentiation, ranking and descriptive assessment of chemical odorants. The four highest scoring judges were further trained in assessment of chemical malodours relevant to breath freshening, using odorants including methyl mercaptan, indole, skatole, cadaverine, putrescine, butyric and isovaleric acids. An extensive programme of sniffing the breath odour of volunteers was undertaken, scoring breath using both the ‘Rosenberg’ (0–5) intensity scale, as well as a residual flavour (hedonic/pleasantness) scale. Comparative scores were analysed to ensure reasonably low inter‐judge variability. A panel of members of the public were recruited as the Quest Breath Freshness panel. Panellists were assessed by a qualified dentist, and those with severe tooth decay, extensive dentures or severe periodontal disease were excluded, as were diabetics, pregnant women or those with any pre‐disposition to respiratory illness. The panel has been used to conduct breath assessments prior to product use, and at a range of set time‐points thereafter, up to 4 h. Results are routinely analysed by ANOVA. Trials were further optimized to use a 4‐ or 5‐week, crossover, double‐blind experimental design. Data from the panel has been used to support product claims, and to assess the efficacy of combinations of flavours, antimicrobial agents and oral product formats in delivering breath freshening benefits. The panel now runs routinely, and is used for research and commercial assessment of product benefits. The Quest breath freshness panel provides robust experimental data on the effectiveness of oral care products for breath freshening.

FLAVOR SYMMETRIES IN EXTRA DIMENSIONS

We present a class of models of flavor that rely on the use of flavor symmetries and the Froggart–Nielsen mechanism in extra dimensions. The particle content is that of the standard model plus an additional flavon field; all the fields propagate in universal extra dimensions and the flavor scale is associated with the cutoff of the theory, which in 5D is ~ 10 TeV. The Yukawa matrices are generated by higher dimension operators involving flavon fields, whose vacuum expectation values break the flavor symmetry. We apply this framework and present a specific 5D model based on a discrete local symmetry that reproduces all fermion masses and mixing angles both in the quark and charged lepton sectors.

INFLUENCE OF TEMPERATURE AND LIGHT EXPOSURE ON SENSORY SHELF‐LIFE OF A COMMERCIAL SUNFLOWER OIL

ABSTRACTThe objectives of the present work were to: (1) correlate consumer acceptability measured with a consumer panel versus oxidized flavor measured with a trained sensory panel to thus define the sensory failure of a commercial sunflower oil; and (2) study the effect of storage temperature and light exposure on the sensory shelf‐life of sunflower oil bottled in polyethylene tetraphtalate (PET) with nitrogen in the headspace. Of the consumers, 15% unexpectedly preferred the more oxidized oil samples than the fresh ones. Their data were not considered in sensory failure calculations. By correlating the consumer data with the trained sensory panel data, a sensory failure point of 3.6 on a 0 to 10 oxidation flavor scale was obtained. Both storage temperature and exposure to light had a significant effect on shelf‐life. Estimated shelf‐lives at an ambient temperature of 20C were 281 days for light exposed oil, and greater than 2 years for oil kept in the dark.

AVALIAÇÃO REOLÓGICA E SENSORIAL DE GELÉIAS COM BAIXO TEOR DE SÓLIDOS SOLÚVEIS COM DIFERENTES HIDROCOLÓIDES OBTIDAS A PARTIR DE FORMULAÇÕES EM PÓ

Desenvolveu-se formulações em pó para o preparo doméstico de geléias destinadas para diabéticos, modificadas em seu teor de carboidratos, com diferentes hidrocolóides e substitutos de açúcar. Foram testados 22 diferentes hidrocolóides e 6 edulcorantes. Géis modelo obtidos a partir de pectinas, gomas, ou associações de ambas foram previamente avaliados reologicamente, quanto a fluidez, viscosidade e força de gel, visando identificar as associações com melhores características. Dezesseis géis foram selecionados e a partir destes desenvolveu-se formulações em pó para preparo de geléia, as quais foram testadas com abacaxi, morango, manga, pêssego e maçã. Determinou-se o teor de cálcio livre das frutas por espectrometria de absorção atômica. As geléias preparadas em batelada, de modo a apresentarem no final 55% de fruta e 25 a 30% de sólidos solúveis, foram submetidas às mesmas avaliações reológicas dos géis. Avaliou-se sensorialmente as geléias adoçadas com aspartame através da escala hedônica de sabor. O preparo doméstico de geléias, a partir das formulações em pó desenvolvidas, foi avaliado por voluntários da Associação do Diabético Carente do Paraná. Os valores de fluidez, viscosidade e força do gel demonstraram que a utilização de hidrocolóides isolados ou associados, ao invés de pectina BTM, utilizada isoladamente pela maioria das indústrias, permite implementação das propriedades reológicas. Foram confirmadas a viabilidade do preparo de geléias a partir de formulações em pó, bem como a boa qualidade do produto quanto ao sabor, aparência e textura.

Supersymmetric theory of flavor and R parity.

We construct a renormalizable, supersymmetric theory of flavor and $R$ parity based on the discrete flavor group $(S_3)^3$. The model can account for all the masses and mixing angles of the Standard Model, while maintaining sufficient squark degeneracy to circumvent the supersymmetric flavor problem. By starting with a simpler set of flavor symmetry breaking fields than we have suggested previously, we construct an economical Froggatt-Nielsen sector that generates the desired elements of the fermion Yukawa matrices. With the particle content above the flavor scale completely specified, we show that all renormalizable $R$-parity-violating interactions involving the ordinary matter fields are forbidden by the flavor symmetry. Thus, $R$ parity arises as an accidental symmetry in our model. Planck-suppressed operators that violate $R$ parity, if present, can be rendered harmless by taking the flavor scale to be $\lesssim 8 \times 10^{10}$ GeV.

Top quark and Higgs masses in the SP (6) L ⊗ U(1) Y family model

In this letter we investigate whether the extension of the standard model into the SP (6) L⊗ U(1) Y family model can significantly change the renormalization group predictions of m 1 and m H , under the compositeness condition at some ultraviolet cutoff Λ. We found, quite surprisingly, that for realistic values of the flavor scale Δ (10 4−10 5GeV) and for very large Λ (⪆ 10 15 GeV) , m t and m H are lowered only slightly from their standard model values.

SCALING WORD ANCHORS FOR MEASURING OFF FLAVOR

ABSTRACTA word meaning study was conducted on 43 words and phrases that are useful in the development of an off flavor scale. The equality between category intervals of a commonly used 7‐point off flavor scale was also investigated. The result shows that the words and phrases as calibrated by 108 panelists were found to lie on a continuum. Words such as none, absent, etc., for anchoring the lower end of an off flavor scale have very low ambiguity in meaning as measured by the standard deviation, compared to words for anchoring the remaining portion of the scale. The 7‐point off flavor scale was found to have unequal interval widths with categories 4, 5, and 6 narrower than the remaining categories. A psychological scale was obtained that can be used for the transformation of sensory data whenever necessary.