First results on ProtoDUNE-SP liquid argon time projection chamber performance from a beam test at the CERN Neutrino Platform

The ProtoDUNE-SP detector is a single-phase liquid argon time projection chamber with an active volume of 7.2× 6.1× 7.0 m3. It is installed at the CERN Neutrino Platform in a specially-constructed beam that delivers charged pions, kaons, protons, muons and electrons with momenta in the range 0.3 GeV/c to 7 GeV/c. Beam line instrumentation provides accurate momentum measurements and particle identification. The ProtoDUNE-SP detector is a prototype for the first far detector module of the Deep Underground Neutrino Experiment, and it incorporates full-size components as designed for that module. This paper describes the beam line, the time projection chamber, the photon detectors, the cosmic-ray tagger, the signal processing and particle reconstruction. It presents the first results on ProtoDUNE-SP\u27s performance, including noise and gain measurements, dE/dx calibration for muons, protons, pions and electrons, drift electron lifetime measurements, and photon detector noise, signal sensitivity and time resolution measurements. The measured values meet or exceed the specifications for the DUNE far detector, in several cases by large margins. ProtoDUNE-SP\u27s successful operation starting in 2018 and its production of large samples of high-quality data demonstrate the effectiveness of the single-phase far detector design

Wine preference and wine aroma perception

Aroma is the major contributor to overall flavor perception and it is one of the most important intrinsic factors that influence wine quality and consumer preferences. Therefore, a great amount of work in wine chemistry has been devoted to identify wine volatile compounds and to improve the analytical methodologies for this purpose. However, we already know that not all of these compounds have aroma impact. To determine the odorant importance of wine volatile compounds, and therefore its impact in aroma perception and consumer preferences, we need to go one step forward incorporating studies concerning the sensory relevance of wine volatile compounds and understanding other aspects related to interactions among odorants, or among sense modalities, which can also affect the perceived aroma of a wine. Moreover, the existence of matrix effects can impact odorant volatility, aroma release, and the overall perceived aroma intensity and quality. Finally, the effect of human physiology and specifically oral physiology on wine aroma release during wine consumption is currently under study, and it is being proven as an important factor to explain interindividual differences in wine aroma release during wine intake, which might impact aroma perception and wine preferences. This chapter provides an overview of the current state of knowledge of all these aspects giving special attention to the new and merging research in the abovementioned topics.Peer Reviewe