flavor


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Related to flavor: flavour

fla·vor

(flā'vŏr),
1. The quality (influenced mainly by odor) affecting the taste of a substance.
2. A therapeutically inert substance added to a prescription to give an agreeable taste to the mixture.
[M.E., fr. O. Fr., fr. L.L. flator, aroma, fr. flo, to blow]

flavor

(flā′vor)
1. The quality of a substance that affects the sense of taste. It may also stimulate the sense of smell.
2. A material added to a food or medicine to improve its taste.

fla·vor

(flā'vŏr)
The quality (influenced mainly by odor) affecting taste of a substance.
[M.E., fr. O. Fr., fr. L.L. flator, aroma, fr. flo, to blow]
References in periodicals archive ?
The snack category continues to blossom as more individuals are eating smaller meals and are looking for more savory flavor alternatives," he explains.
The sodas come in 10 flavors, which taste like fresh fruit juice with light carbonation.
This is allowed to simmer until all the vegetables are tender and the flavors combined.
Many brewers who want to prevent skunky flavor simply put their product in brown bottles, which block visible light of wavelengths under 500 nm.
New flavor trends often are spotted first by chefs and later developed by new product teams.
These goats will grow to adults to produce the unique Appalachian flavors of Dark Cove Goat Cheese.
We are creating these nostalgic flavor profiles through a new flavor delivery platform using state-of-the-art technology of the 21st century with our analysis of some of the lost and most admired heirloom fruits of the 20th century.
Swenson adds that the bakery sector - in addition to replacing gluten-containing ingredients with sweet potato powder and other natural ingredients - is expanding into more savory notes and whole vegetables in recipes, while cheese could benefit from new flavor additions as well.
Flavor delivery systems vary from liquid, to rods, to solid forms (spheres, particles, agglomerates, beads).
I found the basil oil flat and really lacking basil flavor (I didn't taste the other flavors).
Now, food scientists see the possibility of an onion that retains a full flavor but avoids the discomfort.