flavor

(redirected from flavory)
Also found in: Dictionary, Thesaurus, Medical, Legal, Idioms.

flavour

(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)

Flavor

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

flavor

[′flā·vər]
(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).

flavor

(spelling)
US spelling of "flavour".
References in periodicals archive ?
The revival may come slowly, similar to the natural growth of a tea bush and the time it takes to reach maturity, but it is a comforting thought to realize that once the plucking table is ready, the bush will bring forth its flavory leaves for more than a hundred years.
Then there is high grown aromatic "pointy" flavory teas from Ceylon; full bodied Yunnans from above the Myanmar (Burma) border in China; mild mannered Keemun Congou black teas; strong, malty, 2nd flush Assam teas from Northeast India; and the fugitive flavored champagne colored teas from Formosa.
1996 was a far from vintage year with regard to Java quality, although in the third quarter we did come across some flavory teas from Ciwidey and Pengalengan areas south of Bandung.