A method ispresentedfor determining those volatile components of Jbods that have flavour significance. The method leads to quantitative flavour specifications called charm that can be displayed graphically. The procedure is baaed upon the relative odour detection thresholds of volatile compounds of known gas chromatographic retention indices.

We review some of the salient results presented at this Workshop, together with some comments on the underlying physics, and the proposed facilities for future experiments. ISN 93–17 February 5, 2008. Invited talk at the Workshop on Spin and Flavour in Hadronic and Electromagnetic Interactions, Turin, September 1992, to appear in the Proceedings SPIN AND FLAVOUR: CONCLUDING REMARKS

We analyze the quark mass and flavour dependence of the QCD phase transition temperature. When the lightest pseudo-scalar meson mass (m PS) is larger than 2 GeV the critical temperature is controlled by the gluonic sector of QCD alone. For smaller values of the lightest meson mass the pseudo-critical temperature decreases slowly with m PS. For a large regime of meson masses the pseudo-critical ...

Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target flavour compounds in a model orange beverage emulsion. The main volatile flavour compounds studied were: acetaldehyde, ethyl acetate, alpha-pinene, ethyl butyrate, beta-pinene, myrcene, limonene, gamma-terpinene, octanal, decanal, linalool and citral (neral plus gerania...

OBJECTIVE The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. METHODS The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) m...

In the last few years there has been a great experimental progress in quark and lepton flavour physics. On the quark side, the two B-factories have been very successful, both from the accelerator and the detector point of view. As a result, all the relevant parameters describing quark-flavour mixing within the Standard Model (quark masses and CKM angles) are now know with good accuracy. Despite...

Plants are an important source of natural flavourings for food. Plant-derived food flavours may be based on endogenous flavour compounds or be derived from flavour precursors following enzyme action when the tissue is disrupted or during a postharvest treatment. Such flavours are usually based either on a single compound or a small group of compounds with closely related chemical structure. How...