flavour


Also found in: Dictionary, Thesaurus, Medical, Legal, Idioms, Wikipedia.
Related to flavour: Natural flavour

flavour

(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)

flavour

(jargon)
(US: flavor) 1. Variety, type, kind. "DDT commands come in two flavors." "These lights come in two flavors, big red ones and small green ones." See vanilla.

2. The attribute that causes something to be flavourful. Usually used in the phrase "yields additional flavour". "This convention yields additional flavor by allowing one to print text either right-side-up or upside-down." See vanilla.

This usage was certainly reinforced by the terminology of quantum chromodynamics, in which quarks (the constituents of, e.g. protons) come in six flavors (up, down, strange, charm, top, bottom) and three colours (red, blue, green), however, hackish use of "flavor" at MIT predated QCD.

3. The term for "class" (in the object-oriented sense) in the LISP Machine Flavors system. Though the Flavors design has been superseded (notably by the Common LISP CLOS facility), the term "flavor" is still used as a general synonym for "class" by some Lisp hackers.
References in periodicals archive ?
Part II Flavour retention and release from the food matrix
The Qpearl[TM] Release flavour range, in three chew-duration variations, is creating new possibilities for manufacturers seeking to develop new and unique chewing gum flavour sensations, including late-release flavours.
Flavour is one of the most important characteristics of any food product.
Measuring proximal stimuli involved in flavour perception: Factors influencing flavour perception; Aroma; Taste; Texture; Colour and appearance; Methods to study and quantify crossmodal interactions; Conclusion.
The interaction of flavour compounds with food systems is one of the major factors in flavour perception.
Any study of flavour must, of course, consider consumers and their perception, and the first section of the book deals with this issue and related ones such as the importance of flavour and its effects on food acceptability.