At the LHC, the process of a Higgs boson decaying into bottom or charm quarks produced in association with a pair of top quarks, tt¯H, allows for an empirical exploration of the heavy-flavor quark Yukawa couplings to the Higgs boson. Accordingly, the cross sections for the tt¯ + heavy-flavor production without the appearance of the Higgs boson have been measured at the LHC in various phase spaces using data samples collected in pp collisions at s = 7, 8 and 13 TeV with the ATLAS and CMS experiments. Flavor ratios of cross sections of tt¯ + additional jets processes with different flavors are also measured. In this paper, the measured cross sections and ratios are reviewed and the prospects with more data are presented.

This work argues the mass term in the neutrino wavefunction propagator is due to entanglement with its associated origins. The implication being that neutrino flavor is conserved in weak processes and shared among all particles emanating from the last interaction with a nucleon. In so doing, the neutrino mass propagator is real but not ascribed to the neutrino outside of entanglement. The proposed theory will be readily testable in that reactor and solar neutrinos will oscillate but both muon decay neutrinos and accelerator neutrinos created by pure lepton interactions will not oscillate..

Tea infusions are the most consumed beverages in the world after water, their pleasant yet peculiar flavor profile drives consumer choice and acceptance and becomes a fundamental benchmark for industry. Any qualification method capable of objectifying the product's sensory features effectively supports industrial quality control laboratories guaranteeing high sample throughputs even without the human panel intervention. The current study presents an integrated analytical strategy acting as an Artificial Intelligence decision tool for black tea infusion aroma and taste blueprinting. Key markers validated by sensomics are accurately quantified in a wide dynamic range of concentrations. Thirteen key aromas are quantitatively assessed by standard addition with in-solution solid-phase microextraction sampling followed by GC-MS. On the other hand, nineteen key taste and quality markers are quantified by external standard calibration and LV-UV/DAD. The large dynamic range of concentration for sensory markers is reflected in the selection of seven high-quality teas from different geographical areas (Ceylon, Darjeeling Testa Valley and Castleton, Assam, Yunnan, Azores, and Kenya). The strategy acts as an AI smelling and taste machine predicting teas sensory features without the human panel intervention.

This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfare issues increases, fermentation emerges as a key process to enhance the organoleptic properties and nutritional content of plant-based analogs. This study explores the effect of fermentation when applied to legume matrices, focusing on the resulting texture, flavor, and nutritional value. A selection of Bacillus subtilis, lactic acid bacteria (LAB) strains, and combinations thereof, showed potential for improving the aforementioned organoleptic and nutritional characteristics of fermented plant bases. In four different legume-derived matrices, fermentation improved texture, degraded undesirable plant carbohydrates, and removed off-flavor compounds, while producing desirable dairy-associated compounds. The degradation of the undesirable beany off-flavor-causing compound hexanal appears to be a universal phenomenon, as every tested strain as well as their combinations exhibited the capability to decrease the hexanal content albeit with varying efficiency. Some LAB strains were found to be capable of producing carotenoids and might hence have the potential for tailoring fermented plant-based matrices for specific applications, such as yellow cheese or red meat analogs.

Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on the fermentation process were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju. Bacillus, Staphylococcus, Aspergillus, and Mortierella were the dominant microbial communities during fermentation, and there were also three opportunistic pathogens, Enterobacter, Pantoea, and Brevundimonas, respectively. According to Spearman correlation analysis, Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora. Furthermore, the dominant microbial genera worked synergistically to promote the formation of high-quality flavor compounds and inhibit the production of off-flavors during salt-reduced fermentation. This study provides a theoretical reference for the quality and safety control of low-salt fermented soy foods.

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air frying and baking using a combination of an electronic nose, GC-IMS and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steam (B) and microwave (C) treatment groups were similar, and the flavors of baking (D) and air frying (E) were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar to the baking and air frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP analysis. These results show that cooking method is a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly.

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved by FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of the FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of the FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of the FD on the samples. Moreover, FD was compared with other drying techniques including hot-air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved by FD. In recent years, studies on the effects and use of the FD on various materials increased, providing new aspects for the future of science and food industry.

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes and LC-MS and GC-MS to detect secondary metabolites and flavor compounds during fermentation. During the natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1, 666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development.

Three-choice preferences for fermented sorghum teas (FST) were examined among 11 adult Ossabaw pigs. The objectives for experiments 1 and 2 (respectively) were to determine preference for: 1) one of three types of FST (white vs. sumac vs. roasted sumac), and 2) isocaloric control (+control; made isocaloric with sucrose), blended FST (3Tea; equal parts of white, sumac, and roasted-sumac), or a negative control (-control; distilled water; avoidance). Pigs were first conditioned to navigate a three-choice preference maze. For experiment 1, no clear preference behaviors for tea-type were observed. Pigs consumed nearly all the teas, but pigs consumed the least amount of tea in the first session. Pigs spent the most time with their heads in the bowl when 3Tea was offered, followed by +control, and the least time was -control.  Regardless of tea-type, adult pigs show a strong preference for FST, even over +control, which was sweetened water. Adult pigs likely prefer the complexity of flavors, rather than the sweetness alone.  Future projects that explore the health benefits of this sorghum formula will not be impeded by avoidance among adult pigs.

Beef potentiator is an important flavor enhancer in food industry, while it is prone to generating insufficient taste compounds and off-odor compounds during enzymatic hydrolysis of beef, resulting in poor flavor of beef potentiator. It has been extensively reported that sonication is capable of improving food flavor. However, the effect of sonication on the flavor of enzymatically hydrolyzed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavor of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odor removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugar, reducing sugar, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, sonication significantly increased the contents of key aroma compounds and 115.88% of alcohols content in EHBL. Notably, sonication decreased contents of the fishy odorants, hexanoic acid and nonanal, markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavor of EHBL.

Eugenol is a widely used fishery anaesthetic. This study investigated the effects of various concentrations of eugenol on blood physiological and biochemical indexes, and muscle flavor, in crucian carp (Carassius auratus). To determine the appropriate concentration of eugenol anesthetic for use in crucian carp transportation and production operations, we evaluated seven anaesthesia groups of 20, 30, 40, 50, 60, 70 and 80 mg/L and one control group (without eugenol) to determine the effects on blood physiological and biochemical indexes, and muscle flavor. The red blood cells and platelets of crucian carp decreased significantly (P<0.05) with eugenol treatment. With increasing eugenol concentration, the white blood cells and hemoglobin did not change significantly, whereas lactate dehydrogenase, alkaline phosphatase, alanine aminotransferase and aspartate aminotransferase increased significantly (P<0.05). The content of phosphorus, magnesium and sodium increased after anaesthesia, whereas the content of potassium decreased with increasing eugenol concentration. After anaesthesia, the content of albumin and total protein in the serum decreased with increasing eugenol concentration (P<0.05); triglyceride first increased and subsequently decreased (P<0.05); blood glucose content first increased and then decreased (P<0.05); and no significant difference was observed in total cholesterol content (P>0.05). No significant difference was observed in muscle glycogen and liver glycogen content after eugenol anaesthesia (P>0.05). The eugenol-based anaesthesia test did not indicate major liver histomorphological effects, but the very small number of gill sheet edema cases observed requires further study. Analysis of electronic nose data indicated that eugenol treatment affected the flavor of the fish. The anaesthesia concentration of 20–80 mg/L had little effect on the physiology and biochemistry of crucian carp, thus providing a reference for the application of eugenol in crucian carp transportation and experimental research.

Baijiu is popular with its long history and balanced flavor, and flavor type was the most widely used classification mode for Baijiu. However, the evolution relationship of Baijiu flavor types and the differential markers between flavor types are still unclear, which has greatly affected the development of Baijiu industry. In this study, a total of 319 trace components were identified by gas chromatography-olfactometry-mass spectrometry and gas chromatography-mass spectrometry. Among them, 91 trace components with high odor active values or taste active values were recognized as flavor components. Then random forests were conducted to screen differential markers between derived and basic flavor types, and principal component analysis was carried out to evaluate their effectiveness in distinguishing the flavor types of Baijiu. Finally, 19 differential markers were screened and proved to effectively reveal the evolution Baijiu flavor types, and were further verified as key differential markers by addition test and correlation analysis.

In order to explore the effect of Wickerhamomyces on the production of flavor compounds in Xiaoqu Baijiu, this study examined the correlation between the fungal communities in Xiaoqu and ester compounds. It was hypothesized that Wickerhamomyces contributes to the aroma of Xiaoqu. Enhanced fermentation methods were used to validate the role of Wickerhamomyces in Xiaoqu Baijiu brewing. Compared to traditional Xiaoqu, enhanced fermentation significantly increased the acidity of fermented grains and starch utilization rate (P<0.05). The fungal communities in fermented grains were analyzed by high-throughput sequencing technology. The dominant fungi in both control and test groups were Saccharomyces, Cyberlindnera, Rhizopus, and Meyerozyma, with Wickerhamomyces replacing Saccharomymycopsis in the enhanced group. Flavor compounds in the fermentation experiments were analyzed, revealing that ethyl acetate content in Xiaoqu Baijiu increased by 949.94 mg/L in the test group, while isoamyl alcohol decreased by 23.62 mg/L and isobutanol decreased by 34.81 mg/L. Functional prediction analysis using PICRUSt2 confirmed a higher relative abundance of enzymes involved in ethyl acetate metabolism and a lower relative abundance of enzymes involved in higher alcohol metabolism in the test group. These findings demonstrate that Wickerhamomyces enhances ethyl acetate production and reduces higher alcohols during Xiaoqu Baijiu brewing, offering a theoretical foundation for enhancing the quality of Xiaoqu Baijiu.

In recent years, green and healthy foods have attracted much attention. Plant-based foods have become a new trend to replace animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce yogurt. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut purple rice yogurt and unfermented walnut purple rice milk, as well as dairy-based yogurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between fermented walnut purple rice milk and conventional warm yogurt. The study results revealed that walnut purple rice yogurt exhibited greater viscosity than walnut purple rice milk and conventional dairy-based yogurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three types of yogurts in terms of the presence of unknown volatiles and the umami signal as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavour of walnut purple rice yogurt surpasses that of traditional dairy-based yogurt, whilst its salty taste is lower than that of walnut purple rice milk. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than walnut purple rice milk. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavour profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut purple rice yogurt has the highest overall acceptance rate.

For Lentinula edodes, its characteristic flavor is the key determinant for consumer pref-erences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked. Here, we comprehensively investigated volatile flavor profiles of different tissues including the pileus skin, context, gill and stipe of the fruiting body of two widely cultivated L. edodes strains (T2 and 0912). We show that the eight-carbon and sulfur com-pounds, which represented 43.2-78.0% and 1.4-42.9% to the total volatile emissions for strain 0912 and T2, dominated their volatiles profiles. The sulfur compounds could rep-resent 32.2% and 42.9% to the total volatile emissions for the context of the strain 0912 and T2, respectively, whereas only represented 1.4% for the stipes of the strain 0912 and 9.0% for the skin of strain T2. Proportions of the predominant C8 compounds (1-Octen-3-one, 1-Octen-3-ol and 3-Octanone) and sulfur compounds (Lenthionine, 1,2,4-Trithiolane, Di-methyl disulfide and Dimethyl trisurfide) changed depending on tissues and strains. We further reveal that the overall volatile flavor profiles varied greatly in different tissues and strains. With machine learning algorithm, we show that volatile profiles could 100% pre-dict strains 0912 and T2. The prediction accuracy for different tissues could also reach 100%. Our results highlight the tissue-specific volatile flavor variations of the L. edodes fruiting body.

In this paper, we found new classes of exact models to the Einstein-Maxwell system of equations which describe the internal structure of a compact star made of strange matter considering the equation of state proposed by Rocha, Bernardo, de Avellar and Horvath in 2019. It has been assumed that this matter is composed of equal number of up, down and strange quarks and a small amount of electrons required to reaching the charge neutrality. If this hypothesis is correct, the neutron stars could be strange stars or hybrid stars with a thin crust of nuclei where the temperatures and pressures are capable of converting hadronic matter into this new stable phase of quarks. We have chosen a particular form of gravitational potential Z(x) that depends on an adjustable parameter related to degree of anisotropy of the models and the new solutions can be written in terms of elementary and polynomial functions. The obtained models satisfy all physical features expected in a realistic star and the expressions for mass, density and stellar radius are comparable with the experimental results.

We consider spontaneous quark transitions between the Λ0 baryon and its resonant states, and (anti)quark transitions between the neutral kaon K0 and the two heavy ηq-mesons (q = c, b). We use the measured differences in mass deficits to calculate the binding energy levels of valence c and b (anti)quarks in these transitions. In the process, we account for isospin energy release in K0 transitions and for the work done by the strong force in suppressing Coulomb repulsions in the charged Λc+-baryon. We find that the flips s→c and s¯→c¯ both release energy back to the strong field; and that the overall range of quark energy levels above their u-ground is 100-MeV wider than that of antiquark energy levels above their d¯-ground. The wider quark range stems from the flip s→b, which costs 283 MeV more (or 3× more) than the corresponding antiquark flip s¯→b¯. At the same time, transitions from the respective ground states to the s and s¯ states (or the c and c¯ states) point to a clear origin of the elusive charge-parity (CP) violation. The determined binding energy levels of (anti)quarks allow us to analyze in depth the (anti)quark transitions in Λ-baryons and B-mesons.

In this study, GC–IMS was used to analyze the volatile component and flavor profiles of Crassostrea gigas individuals of different ploidy and gender. Principal component analysis was used to explore overall differences in flavor profiles and a total of 54 volatile compounds were identified. The total volatile flavor contents in edible parts of tetraploid oysters were significantly higher than in diploid and triploid oysters. The concentrations of ethyl (E)-2-butenoate and 1-penten-3-ol were significantly higher of triploid oysters than in diploid and tetraploid oysters. In addition, the volatile compounds propanoic acid, ethyl propanoate, 1-butanol, butanal, and 2-ethyl furan were significantly higher in females than in males. The volatile compounds p-methyl anisole, 3-octanone, 3-octanone, and (E)-2-heptenal were present in higher levels in male than in female oysters. Overall, different ploidy and gender of oysters were being presented with different sensory characteristics, providing new insights for understanding the flavor characteristics of oysters.

Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of gel were improved, and the WHC increased (P &lt; 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.

The sub-economic dynamics studies the relationship between people's economic impulses and market behavior. Using Bourbaki structuralism as a philosophical consideration and quantum chromodynamics as a conceptual and modeling method, sub-economic dynamics theory is constructed. In this theory, we discuss the deep structure of the free market and analyze the errors in Mises' anthropological arguments. Sub-economic dynamics is the psychological basis of market dynamics. Guided by the preface, this paper is divided into six sections: (1) The Free Market and Impulse Flavor Charge, including topics such as the fate of the free market, the food chain and psychology, and the flavor charge of economic impulses; (2) The Nature of Economic Impulses, including topics such as the flavor and generation of impulses and counter-impulses, and the bound state of impulses and fractional market charges; (3) Freud's Color Charge Space and Spin, including topics such as the Pauli exclusion rule and color charge, and Freud's personality theory; (4) Consciousness and Gluons; (5) Gauge Transformations and SU(3) Symmetry Group; and (6) General Discussion.

We herein described an investigation of a theory, which describes the energies of neutrinos and the source of neutrino oscillations. A series of experiments were conducted to show evidences of the existence a neutrino mass. We also applied theories to explain the reason for the extremely small energy of a neutrino, mainly by employing a vacuum-derived superconducting energy gap from the Bardeen–Cooper–Schrieffer ground state. Moreover, we succeeded in obtaining the transition probabilities of neutrinos’ flavors (i.e., in terms of neutrino oscillation). We focused on the fact that up- and down-quantized space pairs combine by the Lorentz forces, undertake Bose-Einstein condensation, and then create a superconducting energy gap at the energy level of the vacuum with quantum mechanics fluctuation. Eventually, the superconducting energy gap vanishes to form a real body of the neutrino. Furthermore, assuming that the speed of the neutrino is near the speed of light and exhibits Planck’s blackbody emissions, we derived many-body interactions of neutrinos and applied them in Fermi’s golden rule. As a result, the neutrino energy we calculated agreed well within the realms of the experimental results. The calculated transition probabilities of neutrino’s flavor also explain the experiment results very well.

The sPHENIX experiment is a state-of-the-art jet and heavy flavor physics detector which successfully recorded its first Au + Au collision data at 200 GeV at RHIC. sPHENIX will provide heavy flavor physics measurements covering an unexplored kinematic region and unprecedented precision at RHIC to probe the parton energy loss mechanism, parton transport coefficients in quark-gluon plasma, and the hadronization process under various medium conditions. At the center of sPHENIX, the Monolithic-Active-Pixel-Sensor (MAPS) based VerTeX detector (MVTX) is a high-precision silicon pixel detector. The MVTX provides excellent position resolution and the capability of operating in continuous streaming readout mode, allowing precise vertex determination and recording a large data sample, both of which are particularly crucial for heavy flavor physics measurements. In this work, we will show the general performance of heavy-flavor hadron reconstruction. In addition, we will discuss the commissioning experience with sPHENIX. Finally, we will provide the projection of b-hadron and jet observables and discuss the estimated constraints on theoretical models.