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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)
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005


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

McGraw-Hill Concise Encyclopedia of Physics. © 2002 by The McGraw-Hill Companies, Inc.


(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).
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.


US spelling of "flavour".
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References in periodicals archive ?
Angelich of Virginia Dare suggested that natural flavors could enhance the experience of some supplements, and even tie into the concept behind an active ingredient.
Natural flavors are well implemented in most beverage categories, however Latin America and Asia have room for reformulating with these flavor types.
Genetically Modified Organisms cannot be used at any stage in the process of making of organic compliant natural flavors. No artificial ingredients or solvents are allowed for extraction, ionizing radiation and artificial preservatives are prohibited.
RESULTS: Vie de France's Romano, Swiss, & Parsley Bread containing the natural flavor ingredient received final sensory acceptance when it resulted in providing the best enhancement after final baking of all ingredient combinations tested.
Additional information on Provestam Natural Flavor Ingredient 48-304 is available from Provesta Corporation, 15 Phillips Bldg., Bartlesville, OK 74004.
[ClickPress, Mon Jul 08 2019] Fact.MR has published a report titled, " Natural Flavor Carrier Market : Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2018-2028 ".
In Bicol, it is common practice to cook food using clay pots with traditional firewood because doing so maintains the natural flavor and aroma of the food.
1 ingredient, and the treats include only six natural ingredients: turkey, tapioca, sea salt, natural flavor, flaxseed oil and mixed tocopherols (as preservatives).
Made with rich cherry oil--cold pressed from cherry seed kernels--Wild Cherry's sweet, natural flavor with just a hint of tartness invigorates the senses, according to the company.
Under the agreed terms, ADM is paying EUR2.2bn for Zug, Switzerland-headquartered WILD Flavors, a provider of natural flavor systems to the food and beverage industry, and assume EUR100m of net debt.
"We are proud to introduce a refreshingly crisp brew that showcases the natural flavor of apples," said Andrew Zrike, brand manager for Redd's Apple Ale.