Working group report: Flavor physics and model building

This is the report of flavor physics and model building working group at WHEPP-9. While activites in flavor physics have been mainly focused on B-physics, those in model building have been primarily devoted to neutrino physics. We present summary of working group discussions carried out during the workshop in the above fields, and also briefly review the progress made in some projects subsequently.     

MDGC–MS: A powerful tool for enantioselective flavor analysis

This paper reports the differentiation between the enantiomers of theaspiranes and theaspirones, potent flavor compounds widely used in the flavor industry. Optically pure reference compounds of isomeric theaspiranes were obtained by enantioselective synthesis. Enantiomerically pure reference theaspirones were isolated from quince fruit; their absolute stereochemistry was assigned by CD spectroscopy. For both types of compounds the order of elution was elucidated by using authentic reference compounds. These data enabled the determination of the enantiomeric distribution of both types of compounds in a variety of plant tissues. Because of the complexity of the natural flavor isolates, compounds were identified by mass spectrometry after multidimensional gas chromatography employing a Sichromat 2 double oven chromatograph. After separation of the target compounds on the first, achiral, column (DB-5), they were transferred to a chiral column (C-Dex B) for determination of the enantiomeric distribution. Multiple ion detection (MID) enabled the determination of the enantiomeric distribution even for complex mixtures containing the target compounds at extremely low levels.     

毛细管色谱直接进样法测定白酒中高碳脂肪酸乙酯的研究

介绍了采用ＦＦＡＰ键合毛细管柱直接进样测定白酒中５种高碳脂肪酸乙酯的方法，操作简捷，定量准确，检测限低达０４ｍｇ／Ｌ。用该法测定了各种香型近９０个白酒样品。改变色谱条件后，在一次直接进样分析中除能测定高碳脂肪酸乙酯外，而且还能对白酒中醇、酯、醛、酮以及有机酸等５２种香味组分进行定量测定，结果重现性良好。     

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry

A method for the analytical determination of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone], maltol [3-hydroxy-2-methyl-4H-pyran-4-one] and free furaneol [2,5-dimethyl-4-hydroxy-3(2H)-furanone] in wine has been developed. The analytes are extracted from 50 ml of wine in a solid-phase extraction cartridge filled with 800 mg of LiChrolut EN resins. Interferences are removed with 15 ml of a pentane-dichloromethane (20:1) solution, and analytes are recovered with 6 ml of dichloromethane. The extract is concentrated up to 0.1 ml and analyzed by GC-ion trap MS. Maltol and sotolon were determined by selected ion storage of ions in the m/z ranges 120-153 and 79-95, using the ions m/z 126 and 83 for quantitation, respectively. Furaneol was determined by non-resonant fragmentation of the m/z 128 mother ion and subsequent analysis of the m/z 81 ion. The detection limits of the method are in all cases between 0.5 and 1 microg l(-1), well below the olfactory thresholds of the compounds. The precision of the method is in the 4-5% range for levels in wine around 20 microg l(-1). Linearity holds at least up to 400 microg l(-1), and is satisfactory in all cases. The recoveries of maltol and sotolon are constant (70 and 64%, respectively) and do not depend on the type of wine. On the contrary, in the case of furaneol, red wines show constant and high recoveries (97%), while the recoveries on white wines range between 30 and 80%. Different experiments showed that this behavior is probably due to the existence of complexes formed between furaneol and sulphur dioxide or catechols. Sensory experiments confirmed that the complexed forms found in white wines are not perceived by orthonasal olfaction, and that the furaneol determined by the method can be considered as the free and odor-active fraction.     

多组分烟用香精定量分析方法的研究进展

综述了近年来烟用香精、香料各组分化合物的定量分析方法的研究进展。面积归一化法、内标法、外标法和标准加入法等常用色谱定量分析方法主要用于烟用香精、香料中目标化合物或单个组分的测定;多标定量法、特征峰-内标定量法和多元校正法能深入剖析烟用香精复杂体系中各组分含量(引用文献48篇)。     

CP violation with Higgs-dependent Yukawa couplings

The framework of Higgs-dependent Yukawa couplings allows one to eliminate small couplings from the Standard Model, which can be tested at the LHC. In this work, I study the conditions for CP violation to occur in such models. I identify a class of weak basis invariants controlling CP violation. The invariant measure of CP violation is found to be more than 10 orders of magnitude greater than that in the Standard Model, which can be sufficient for successful electroweak baryogenesis.     

Meson-baryon s-wave resonances with strangeness -3

Starting from a consistent SU(6) extension of the Weinberg-Tomozawa (WT) meson-baryon chiral Lagrangian ( Phys. Rev. D 74, 034025 (2006)), we study the s-wave meson-baryon resonances in the strangeness S = - 3 and negative-parity sectors. Those resonances are generated by solving the Bethe-Salpeter equation with the WT interaction used as kernel. The considered mesons are those of the 35-SU(6)-plet, which includes the pseudoscalar (PS) octet of pions and the vector (V) nonet of the rho-meson. For baryons we consider the 56-SU(6)-plet, made of the 1/2⁺ octet of the nucleon and the 3/2⁺ decuplet of the Delta. Quantum numbers I(J ^P) = 0(3/2^-) are suggested for the experimental resonances Ω ^*(2250)^- and Ω ^*(2380)^-. Among other, resonances with I = 1 are found, which minimal quark content is sssˉl', being s the strange quark and l, l' any of the the light up or down quarks. A clear signal for such a pentaquark would be a baryonic resonance with strangeness -3 and electric charge -2 or 0, in proton charge units. We suggest looking for K ^- Ξ ^- resonances with masses around 2100 and 2240MeV in the sector 1(1/2^-), and for π ^± Ω ^- and K ^- Ξ ^*- resonances with masses around 2260MeV in the sector 1(3/2^-).     

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, particle characteristics, and flavor characteristics were analyzed. The morphology of MNPs was studied using an optical microscope. Results showed that TUT could increase the nutrient content (total sugars, 22.15 mg/100 mL; water soluble proteins, 173.24 mg/mL; fatty acids, 1779.7 mg/100 mL; solids, 3.16 g/100 mL), reduce the particle size (605.92 nm) and interfacial tension. Meanwhile, TUT make the halibut bone soup has better emulsifying characteristics and stability. The contents of flavor substances, such as esters, 5′-nucleotides, organic acids in the halibut bone soup were more abundant, while the contents of hexanal and 1-octen-3-ol and fishy off-flavor were reduced in TUT group. The overall odor and taste outline were more harmonious. Therefore, TUT can be used in the production of high quality fish bone soup, and TUT could be considered as a good deep processing technology for halibut bone and improve economic efficiency.     

Analysis of terpenes in white wines using SPE-SPME-GC/MS approach

Terpenes contribute to some white wines aroma, especially these produced from Muscat grapes and others aromatic ones of high terpene contents (Gewürtztramminer, Traminer, Huxel, Sylvaner). Terpenes are present in wine in free and bound (in a form of glycosides) forms. Analyses of bound terpenes are usually performed using solid phase extraction after hydrolysis of glycosides. A new method for determination of terpenes from wine, focused on determination of terpenes released after acidic hydrolysis, based on solid phase extraction (SPE) followed by solid phase microextraction (SPME) was developed. Non-polar (free) and polar (bound terpenes) fractions were separated on 500 mg C18 cartridges. Bound terpenes were sampled using SPME immediately after acidic hydrolysis in non-equilibrium conditions. Application of combined SPE-SPME approach allowed quantification of selected terpenes in lower concentrations than in SPE approach and added a selectivity to the method, which enabled detection of compounds non-detectable in SPE extracts. Results obtained by SPE and SPE-SPME approach were correlated for free terpenes and those released after acid hydrolysis 20 white wines obtained from different grape varieties (R² = 0.923). Although developed for wine terpenes analysis, SPE followed by SPME approach has a great potential in analysis of other bound wine flavor compounds, especially those potent odorants present in trace amounts.     

Comparison of silica gel modified with three different functional groups with C-18 and styrene-divinylbenzene adsorbents for the analysis of selected volatile flavor compounds

A comparison of SPE cartridges produced in authors laboratory containing silica modified by addition of three functional moieties with standard C-18 and SDVB cartridges was made in terms of their applicability for the isolation of flavor compounds. Compounds found in wine and grapes were used for model mixture, which was spiked into a grape juice. Functionalized phases for SPE were prepared modifying silica gel with alkoxysilanes with different functional groups: (3-(phenylamino)-propyltrimethoxysilane, octyltriethoxysilane and octadecyl-silane. The functionalization was carried out by the dry method, which resulted 5, 10 and 20 weight parts of initial support. Functionalized phases were characterized using FT-IR, elemental analysis and NMR.Performance for new phases compared to “standard” ones (C-18 and SDVB (styrene–divinylbenzene) varied, depending on the group or type of analyzed compound. They were more efficient in extraction of methyl anthranilate and vanilins. For extraction of terpenes, C-6 alcohols, isoprenoids, benzene derivatives and phenols their efficiency was comparable to that of C-18.Functionalized laboratory-made mixed phases are suitable for extraction of flavor compounds from grape juice. They are suitable for extraction of compounds belonging to different chemical classes with the efficiency comparable to C-18 and SDVB phases. The production of such functionalized phases can be easily performed in the laboratory, at a very low cost, comparing to C-18 or SDVB cartridges. This makes the proposed functionalized phases an interesting alternative, in sample preparation for analysis and particularly in preparative/flash chromatography.