Flavoring

Summary

A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, but chemica

Official source

https://en.wikipedia.org/wiki/Flavoring

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Search for heavy Majorana neutrinos in same-sign dilepton channels in proton-proton collisions at $ \sqrt{s}=13 $ TeV

Muhammad Ahmad, Benjamin William Allen, Georgios Anagnostou, Konstantin Androsov, Tagir Aushev, Michele Bianco, Yixing Chen, Xin Chen, Tian Cheng, Davide Cieri, Giuseppe Codispoti, Pratyush Das, Abhisek Datta, Milos Dordevic, Dipanwita Dutta, Matthias Finger, Francesco Fiori, Daniel Gonzalez, Ruchi Gupta, Seungkyu Ha, Csaba Hajdu, Peter Hansen, Ali Harb, Miao Hu, Alexis Kalogeropoulos, Viktor Khristenko, Donghyun Kim, Ji Hyun Kim, Ajay Kumar, Sanjeev Kumar, Vineet Kumar, Ekaterina Kuznetsova, Yiming Li, Lei Li, Jing Li, Wei Li, Ho Ling Li, Zhen Liu, Hao Liu, Werner Lustermann, Bibhuprasad Mahakud, Maren Tabea Meinhard, Thomas Muller, Ioannis Papadopoulos, Vladimir Petrov, Quentin Python, Andrea Rizzi, Paolo Ronchese, Sourav Sen, Varun Sharma, Ashish Sharma, Lesya Shchutska, Wei Shi, Kun Shi, Muhammad Shoaib, Gurpreet Singh, Jan Steggemann, Marco Trovato, Andromachi Tsirou, David Vannerom, Joao Varela, Siyuan Wang, Mingkui Wang, Xiao Wang, Hui Wang, Qian Wang, Jian Wang, Zheng Wang, Yi Wang, Muhammad Waqas, Matthias Weber, Matthias Wolf, Fan Xia, Meng Xiao, Zhirui Xu, Yong Yang

A search is performed for a heavy Majorana neutrino (N), produced in leptonic decay of a W boson propagator and decaying into a W boson and a lepton, with the CMS detector at the LHC. The signature used in this search consists of two same-sign leptons, in any flavor combination of electrons and muons, and at least one jet. The data were collected during 2016 in proton-proton collisions at a center-of-mass energy of 13 TeV, corresponding to an integrated luminosity of 35.9 fb

^{−1}

. The results are found to be consistent with the expected standard model background. Upper limits are set in the mass range between 20 and 1600 GeV in the context of a Type-I seesaw mechanism, on |V

_{eN}

^{2}

, |V

_{μN}

^{2}

, and |V

_{eN}

_{μN}^{*}

^{2}

/(|V

_{eN}

^{2}

+ |V

_{μN}

^{2}

), where V

_{ℓN}

is the matrix element describing the mixing of N with the standard model neutrino of flavor ℓ = e, μ. For N masses between 20 and 1600 GeV, the upper limits on |V

_{ℓN}

^{2}

range between 2.3 × 10

^{−5}

and unity. These are the most restrictive direct limits for heavy Majorana neutrino masses above 430 GeV.

2019

Flavoring

Migration of Flavor Compounds in Dough during Expansion with Supercritical Carbon Dioxide

Search for heavy neutral leptons in events with three charged leptons in proton-proton collisions at $\sqrt{s} =$ 13 TeV

Search for heavy Majorana neutrinos in same-sign dilepton channels in proton-proton collisions at $ \sqrt{s}=13 $ TeV

Migration of Flavor Compounds in Dough during Expansion with Supercritical Carbon Dioxide

Search for heavy Majorana neutrinos in same-sign dilepton channels in proton-proton collisions at $ \sqrt{s}=13 $ TeV

Search for heavy neutral leptons in events with three charged leptons in proton-proton collisions at $\sqrt{s} =$ 13 TeV