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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 ?
"Normally our flavors are artificially based," Zimmer, "this is because the transition to natural flavoring is not entirely possible." Whether it's due to cost effectiveness (artificial flavors can generally be less expensive) or simply because there isn't a high enough demand, very few flavor companies will consider healthier flavoring "a trend." "It is a marketplace that has many niche areas to it--and it is almost impossible to paint it with a broad brush," explains Staffieri.
Even coffee and tea purists have to give the flavoring industry credit for driving consumption in traditionally non-coffee drinking consumers.
However, we do supply flavorings to some Korean roasters, whom report that flavored coffee consumption there is very popular and well liked.
The old spicy standby - jalapeno cheese - continues to do well as a flavoring, but consumers now are looking for zesty flavorings that have more personality.
The reaction process involves combining carbohydrates, simple or complex sugars, proteins or protein hydrolyzates - including amino acids - under heat with a variety of other flavoring ingredients, which may include fat.
Processed meats (like deli meats) most frequently have flavoring added within the meat block through injection.
The pre-measured pump dispensing system allows for quick and accurate flavoring. Just add 1 pump per 4 oz.
Soy sauce, fresh ginger, fresh garlic, fresh cilantro, green onions, soy bean sprouts, chopped peanuts, and chopped mushrooms are popular flavoring ingredients, especially if you'd like your meal to have an Asian flare.
The natural seltzers contain only carbonated triple-filtered water and natural flavoring, in lemon or lime.
The remaining chapters cover flavoring materials, flavoring material made by processing, artificial flavoring materials, flavor potentiators, flavorists and flavor creation, flavor production, flavor applications, flavor legislation and religious dietary rules, and quality control.