flavour

(redirected from Flavours)
Also found in: Dictionary, Thesaurus, Idioms, Wikipedia.

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 Though the Flavors design has been superseded (notably by the Common LISP CLOS facility), the term "flavor" is still used as a general synonym for "class" by some Lisp hackers.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 classic literature ?
Alick too was come in, and was seated in his far corner, eating cold broad beans out of a large dish with his pocket-knife, and finding a flavour in them which he would not have exchanged for the finest pineapple.
It spoils the flavour o' the chine, to my thinking.
For injuries ought to be done all at one time, so that, being tasted less, they offend less; benefits ought to be given little by little, so that the flavour of them may last longer.
Whether this is always found in the water, and gives it its peculiar flavour and virtues, or whether its presence was merely incidental, I was not able to ascertain.
Taste and flavour expert, Quest (now owned by Givaudan) has devised the world's first chewing gum with flavours that extend and control flavour release in numerous new variations, allowing one or more quick flavour bursts as well as postponed and prolonged flavour delivery.
Specific Food Component Interactions includes: Implications of Fat and Flavour; Performance of Vanilla Flavour in Low-Fat Icecream; Effect of Emulsion Structure on Flavour Release and Taste Perception; Interactions Between Lipids and Maillard Reaction; Flavour Binding by Food Proteins; Flavour Interactions with Casein and Whey Protein; Interactions Between Flavour Components and Beta-Lactoglobulin; Effect of Gelling Agent Type and Concentration of Flavour Release in Model Systems; Binding Volatiles in Starch; Interactions Between Pectins and Flavour Compounds in Strawberry Jam; Taste Interactions of Sweet and Bitter Compounds; Loss of Aspartame during the Storage of Chewing Gum; Sorption and Diffusion of Flavours in Plastic Packaging.