A preliminary study designed to assess the impact of the multisensory atmosphere (involving variations in lighting and music) on people’s rating of unflavoured and flavoured (citron and raspberry) vodkas is reported. The auditory and visual attributes of the environment were changed as people tasted, and then rated, four unlabelled glasses of vodka (two unflavoured samples, one sample of citron...

Two experiments independently investigated the basis of the chewing gum induced context-dependent memory effect. At learning and/or recall, participants either chewed flavourless gum (Experiment 1) or received mint-flavoured strips (Experiment 2). No context-dependent memory effect was found with either flavourless gum or mint-flavoured strips, indicating that independently the contexts were in...

OBJECTIVES To assess the erosive potential of a number of readily available flavoured waters in the laboratory. METHODS The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode enamel. These were compared to an orange juice positive control. RESULTS The pH of the flavoured waters ranged from 2.64-3.24 with their neutralisable acidity ranging from 4....

Colostrum puddings are widely popular in India as well some European countries. To prepare these desserts fresh colostrum from the first or second day of lactation is heated and flavoured by adding spices sugar. Depending on mixed with normal milk order to achieve a thinner consistency. However, no thickening agents like starch different polysaccharides need be added since, contrast drinking mi...

We study the impact of flavour in “soft leptogenesis” (leptogenesis induced by soft supersymmetry breaking terms). We address the question of how flavour effects can affect the region of parameters in which successful soft leptogenesis induced by CP violation in the right-handed sneutrino mixing is possible. We find that for decays which occur in the intermediate to strong washout regimes for a...