OBJECTIVES This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. METHODS Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) e...

The effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. Juice flavour components were extracted by using Poly dimethyl silaxane  membranes( PDMS ) and eluted by pentane dichloromethane and then analyzed by GC-FID and GC-MS. Peel flavour compone...

the effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. juice flavour components were extracted by using poly dimethyl silaxane  membranes( pdms ) and eluted by pentane dichloromethane and then analyzed by gc-fid and gc-ms. peel flavour components were extracted by using cold-press and eluted by using n-hexane and then analyze...

Perinatal flavour learning through the maternal diet is known to enhance flavour preference and acceptance of flavoured food in many species, yet still little is known about the mechanism underlying perinatal flavour learning. Previously we found positive effects of perinatal flavour learning on food intake, growth and behaviour of piglets postweaning, but no increased preference for the flavou...

When lepton flavour effects in thermal leptogenesis are active, they introduce important differences with respect to the case in which they are neglected, the so-called one-flavour approximation. We investigate analytically and numerically the transition from the one-flavour to the two-flavour case when the τ -lepton flavour becomes distinguishable from the other two flavours. We study the impa...