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Related to flavorless: tastier


(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 ?
Each box of H2PRO[TM] contains ten powder packets, which are delicious (flavored) or unobtrusive (flavorless) additions to other foods and drinks.
Done wrong, they are dry, flavorless and leave you with disgusting chunks of fat between your teeth.
The tuna steak sandwich was served on a big white bun, which muffled the already flavorless fish that was, we admit, a good cut well cooked.
Nature produces a left-handed version of the amino acids, which tend to be flavorless, but chemists have synthesized right-handed versions, which taste sweet, he says.
The crust is dull and flavorless and the filling docs little to satisfy a hungry stomach.
Krochta's whey protein coating is flavorless so as not to interfere with the food's flavor.
According to Erhan, the company needed a flavorless, food-grade adhesive that it could use for an assembly line operation that inserts drinking straws into beverage cans, cartons, and bottles.
Highly processed peanut oil is usually odorless and flavorless. It's commonly used in restaurants; crude peanut oil is used only when a peanut flavor is desired.
A worthy successor to Edgar Lee Masters, he has a nostalgia for his boyhood years in Iowa, so different from "the tasteless, flavorless, homogenized world" of the present.
Others went overboard with fillers and ended up more like flavorless chewing gum than cheddar.