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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 ?
Reading the writing on the wall, many manufacturers are looking to formulate with natural flavors and ingredients to appeal to this "back-to-basics" mentality among shoppers.
Generally beverages within US and Europe are predominantly using natural flavors, however in other world regions there's still significant room for growth.
that uses only natural flavors and cane sugar -- no artificial ingredients.
Over the last 10 or 15 years, the actual taste differences between artificial and natural flavors have narrowed down tremendously so that, in fact, it is now difficult to tell the difference," he says, citing advances in the manufacture of flavor components found in natural products.
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.
It is a free - flowing powder that is nonhydrolyzed (nonautolyzed), but is rich in natural flavor peptides, amino acids, and other important flavor constituents.
The dessert pizza crumb topping contains milk, mono- and diglycerides, and natural flavor.
has been assigned Drug Master File Number 16260 by FDA for its natural flavor ingredient, Talin[R].
A non-carbonated, natural mineral water with 100% natural flavors and no preservatives, Himalayan Orchard Pure offers the purity of Himalayan and fresh flavours of fruit orchards in an attractive bottle.
has introduced two new varieties to its long list of vitaminwater flavors: vitaminwater refresh, which is tropical mango flavored with other natural flavors, and vitaminwater vital-t, which is lemon iced tea flavored with other natural flavors.
In 2014, the natural flavors segment has taken over the lead to hold the majority of share in terms of value.
But the artificial and natural flavors used to rev up the taste of processed foods remain a mystery to most Americans.