An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat con...

It is an exciting time for flavor physics. In this talk, I discuss recent topics in baryogenesis and leptogenesis in light of new data, and implications in B and neutrino physics. I also discuss current situation of grand unified theories concerning coupling unification, proton decay, and indirect consequences in lepton flavor violation and B physics. I explain attempts to understand the origin...

Neutrino flavor mixing is discussed in terms of two-component coupled lefthanded flavor fields. This is to take into account the fact that the weak interaction couples only to left-handed fields. The flavor fields are written through a rotation matrix, as a linear combination of left-handed free fields. In order to obtain properly normalized wave functions directly from those free fields, state...

Observations of atmospheric neutrinos are usually analyzed using the simplifying approximation that either ν µ ↔ ν τ or ν e ↔ ν µ two-flavor mixing is relevant. Here we instead consider the data using the simplifying approximation that only one neutrino mass scale is relevant. This approximation is the minimal three-flavor notation that includes the two relevant two-flavor approximations. The c...

abstract: a combined gas chromatography-mass spectrometry (gc-ms) with headspace solid-phase micro extraction (spme) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified iranian rice cultivars and hashemi rice cultivar during gelatinization. the proposed combination provided a powerful system for easy and rapid screening of a...

Recent atmospheric neutrino data at Super-Kamiokande suggest the near-maximal flavor mixing. Models for the lepton mass matrix, which give the near-maximal flavor mixing, are discussed in this report. Mass matrix models are classified according to the mechanism providing the large flavor mixing, and those are reviewed briefly. " Naturalness " of the mass matrix is also discussed in order to sel...

We review the very stringent lower bounds on the string scale that arise from flavor considerations in models with intersecting branes. Despite the absence of a realistic flavor structure at tree level, flavor changing interactions induce a non-trivial pattern of fermion masses and mixing angles when quantum corrections are taken into account. The resulting realistic theory of flavor allows us ...

Phenomenological aspects of flavor changing processes are considered in the context of the supergravity model. Various flavor changing neutral current processes in B and K decays are calculated in such models. For lepton flavor violating processes the μ → eγ branching ratio and the T odd triple vector correlation for the μ → eee process are investigated in the SU(5) SUSY GUT. Possibility to fin...

Results from an instrumental method for determining the presence of the earthy, muddy or bluegreen off-flavor in catfish were compared with those of four professional flavor checkers. Solid phase microextraction and gas chromatography/mass spectrometry were used to detect the off-flavor compounds, 2-methylisoborneol and geosmin. The odor threshold for an average flavor checker was determined to...

The original Coffee Taster's Flavor Wheel was developed by the Specialty Coffee Assn. of America over 20 y ago, and needed an innovative revision. This study used a novel application of traditional sensory and statistical methods in order to reorganize the new coffee Sensory Lexicon developed by World Coffee Research and Kansas State Univ. into scientifically valid clusters and levels to prepar...