The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the animals can also be highly variable. Importantly, differences are reported in aquaculture and wild-capture systems. These erode consumer acceptance reduce financial returns to producers. Mild ‘fish-like’, ‘marine’, ‘crustacean-like’, ‘seafood’ ‘sweet’ odours de...

Flavour- and CP-violating electromagnetic or chromomagnetic dipole operators in the quark sector are generated in a large class of new physics models and are strongly constrained by measurements of the neutron electric dipole moment and observables sensitive to flavour-changing neutral currents, such as the [Formula: see text] branching ratio and [Formula: see text]. After a model-independent d...

It is shown that the flavour projection of staggered fermions can be written as a projection between the fields on four separate, but parallel, lattices, where the fields on each are modified forms of the standard staggered fermion field. Because the staggered Dirac operator acts equally on each lattice, it respects this flavour projection. We show that the system can be gauged in the usual fas...

Effects of hunger state on flavour pleasantness conditioning at home: Flavour-nutrient learning vs. flavour-flavour learning. This document is made available in accordance with publisher policies and may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher's version. Please see the URL above for details on access...

The accumulation o f volatile flavour constituents in liquid cultures o f three Kluyveromyces lactis strains was studied after cultivation on defined culture m edia containing glucose as carbon source, yeast extract, vitamines, and different additional nitrogen compounds. Besides shortchain alcohols and esters (fruit esters), 2-phenylethyl alcohol, phenylacetaldehyde, and 2-phenylethyl esters c...