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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 ?
Demand for healthy, natural and organic processed food and beverages also significantly impacted the flavors market, according to the market research firm, leading the natural flavors segment to overtake the majority of market share in 2014.
But researchers have yet to determine the optimum concentrations of natural flavor compounds needed to impede mold growth.
These are chemically defined substances having flavorings characteristics which are obtained through chemical synthesis, but which do not so far exist as a natural flavor.
With more than 3,000 customers worldwide and estimated 2014 net revenues of about 1 billion [euro], WILD Flavors offers food and beverage companies full flavor and ingredient solutions--known as flavor systems--and fruit juice concentrates and blends, as well as other food and beverage ingredients, including natural flavors and extracts, mint oils and flavors, colors from natural sources, sweetening systems, seasonings, specialty ingredients, taste modifiers and fermentation technologies.
Starbucks VIA(R) Flavored Coffee consists of a blend of 100 percent natural roasted arabica coffee, sugar and natural flavors.
With our combined global networks, world-class research & innovation capabilities, WILD Flavors natural flavor systems, and ADM s texture, nutrition and functional solutions, we will create an unmatched capability to respond to local consumer preferences and offer complete food solutions that taste great.
The market for natural flavor accounted for nearly 35% in 2009.
It also allows for 100% natural flavor extracts without process-derived artifacts.
In fact, I had a horrible off-taste in my mouth for hours after testing these, most likely from the natural flavor enhancer, yeast extract.
In addition, we see an opportunity to create natural flavor compounds that can offer new sustainable sources of natural flavor materials.
The blue cheese dressing contains enzymes, egg yolk, sour cream, and natural flavor.
The natural flavor enhances taste in food and beverage products sweetened with stevia extracts