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(US), flavor
Physics a property of quarks that enables them to be differentiated into six types: up, down, strange, charm, bottom (or beauty), and top (or truth)


Any of the six different varieties of quarks. All hadronic matter is composed of quarks, the most elementary constituents of matter. The six different flavors are labeled u, d, s, c, b, and t, corresponding to up, down, strange, charmed, bottom, and top. Quarks are all spin-1/2 fermions. The u, c, and t flavors carry a positive electric charge equal in magnitude to two-thirds that of the electron; the d, s, and b flavors have a negative charge one-third that of the electron. Different flavored quarks have vastly different masses ranging from the lightest, the u quark, with a mass around 5 MeV/c2 (where c is the speed of light), equal to the mass of about 10 electrons, to the top quark, with a mass 35,000 times greater, or 175 GeV/c2, about the mass of a gold atom. Quarks of any flavor are further characterized by three additional quantum numbers called color: red, green, and blue. Each quark has an antiquark counterpart carrying the corresponding anticolor. See Antimatter, Color (quantum mechanics), Elementary particle, Quarks


(food engineering)
The set of characteristics of a food that causes a simultaneous reaction or sensation of taste on the tongue and odor in the olfactory center in the nose.
(particle physics)
A label used to distinguish different types of leptons (the electron, electron neutrino, muon, muon neutrino, and possibly others) and different color triplets of quarks (the up, down, strange, and charmed quarks, and possibly others).


US spelling of "flavour".
References in periodicals archive ?
2 to 3 tablespoons raspberry, peach OR other flavoring syrup of choice
In Part 2 of the annual Flavor Survey, we look at syrups versus flavored product, areas of growth in the flavoring industry and the retailer's perspective.
Willy Palmer left us with his ruminations on what has had the most influence on the flavoring industry in the last decade, "Several significant changes have taken place in the coffee flavor industry in the last decade.
Some roasters have used powdered flavors for flavoring ground coffee, but they are now implementing processes to use liquid flavor on ground coffee, which is more economical.
As to a flavoring medium, Palmer indicates, Flavor and Fragrance Specialties has always felt the best cup of flavored coffee is produced by using liquid flavor on ground coffee.
soft drinks, bakery products, and frozen desserts) with involvement in flavoring coffee and tea products for many years, Virginia Dare is in a uniquely advantageous position to help blenders and roasters create truly new product concepts and solve flavor problems when they arise.
For that reason, he predicts that more roasters will offer ground coffee flavored with high quality powdered flavoring.
During my travels to tea growing countries throughout the world, I was able to observe how different nations use different methods of flavoring tea to suit their own particular taste.