The extension of the Standard Model to SU(3)L × SU(3)R × SU(3)C (the trinification group) augmented by the SO(3)G flavor group is considered. In our phenomenological treatment partly known and partly proposed vacuum expectation values of the scalar Higgs fields play a dominant role. All Higgs fields are taken to be flavor singlets, all flavon fields trinification singlets. We need two flavor (g...

The aim of this experiment is to develop a rapid, simplified, direct gas chromatographic (GC) method for the analysis of volatile flavor compounds in yogurt combining a headspace with constant heating temperature and GC with a mass spectrometric detect ion. Repeatability of the method is assessed. The relative standard deviation for individual flavor compounds range from 3.5% for acetaldehyde t...

BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study w...