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Related to flavorless: tastier


(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 ?
When beer becomes too light-bodied and flavorless, it is one easy step to an FMB.
A colorless, flavorless extract of this tissue, containing just its smallest molecules, proved highly effective in curbing the oxidation that damages red-pigmented protein in meat, they now report in the July Journal of Agricultural and Food Chemistry.
Unfortunately, the tofu tasted gummy and flavorless to us.
It will energize virtually anything, because it is essentially flavorless and odorless.
which is billed as the first to feature the company's patent-pending, flavorless botanical licorice root extract.
Unlike many tomatoes purchased in winter or out of season that are bland and flavorless, these have a robust, full tomato taste.
SAIB is odorless and flavorless at typical beverage levels.
Williams (Australian Wine Research Institute) reported on certain fruits and vegetables containing non-volatile and flavorless compounds like glycoconjugates as flavor precursors which release flavors after hydrolysis.
To succeed in 20th-century cuisine, edible films must be thin, transparent and flavorless.
MINNEAPOLIS -- Men and women across America have declared flavorless, boring snacks are a contributor to the downfall of their dieting success.
However, the red velvet cupcake had a tasty white frosting, but we thought the cake was flavorless.
The national light beer brands are so light and flavorless that they're unappealing to people who enjoy the taste of imports or craft beers.