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Definition of Flavor
1. Noun. The general atmosphere of a place or situation and the effect that it has on people. "It had the smell of treason"
Generic synonyms: Ambiance, Ambience, Atmosphere
Specialized synonyms: Hollywood, Zeitgeist
Derivative terms: Feel, Feel, Feel, Look, Spirit, Spiritize
2. Verb. Lend flavor to. "Season the chicken breast after roasting it"
Category relationships: Cookery, Cooking, Preparation
Specialized synonyms: Sauce, Curry, Resinate, Spice, Spice Up, Zest, Savor, Savour, Salt
Causes: Savor, Savour, Taste
Derivative terms: Flavorer, Flavoring, Flavour, Flavourer, Flavouring, Seasoner, Seasoner, Seasoning, Seasoning
3. Noun. The taste experience when a savoury condiment is taken into the mouth.
Generic synonyms: Gustatory Perception, Gustatory Sensation, Taste, Taste Perception, Taste Sensation
Specialized synonyms: Lemon, Vanilla
Derivative terms: Flavorous, Flavour, Flavourous, Nippy, Savor, Savor, Savour, Savour, Savour, Savoury, Savoury, Smack, Tangy
4. Noun. (physics) the six kinds of quarks.
Generic synonyms: Form, Kind, Sort, Variety
Specialized synonyms: Charm, Strangeness
Category relationships: High Energy Physics, High-energy Physics, Particle Physics
Definition of Flavor
1. n. That quality of anything which affects the smell; odor; fragrances; as, the flavor of a rose.
2. v. t. To give flavor to; to add something (as salt or a spice) to, to give character or zest.
Definition of Flavor
1. Noun. The quality produced by the sensation of taste. ¹
2. Noun. A substance used to produce a taste; flavoring. ¹
3. Noun. A variety of tastes attributed to an object. ¹
4. Noun. The characteristic quality of something. ¹
5. Noun. A type of something. ¹
6. Noun. (physics) a term used to name the six types of quarks (top, bottom, strange, charmed, up, and down) or three types of leptons (electron, muon, and tauon). ¹
7. Verb. (transitive) To add flavoring to (something). ¹
¹ Source: wiktionary.com
Definition of Flavor
1. to give flavor (distinctive taste) to [v -ED, -ING, -S]
Medical Definition of Flavor
1. 1. The quality affecting the taste or odour of any substance. 2. A therapeutically inert substance added to a prescription to give an agreeable taste to the mixture. Origin: M.E., fr. O. Fr., fr. L.L. Flator, aroma, fr. Flo, to blow (05 Mar 2000)
Lexicographical Neighbors of Flavor
Literary usage of Flavor
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Journal of Home Economics by American Home Economics Association (1910)
"ON THE RELATION OF YEAST TO flavor IN BREAD." RUTH AIMEE WARDALL. Bread is probably
more commonly used than any other one article of food, yet there exists ..."
2. The Fruits and Fruit-trees of America: Or, the Culture, Propagation, and by Andrew Jackson Downing, Charles Downing (1900)
"Fruit large and late, obovate, smooth; flavor good; branches erect. ... Fruit of
middle size, oblong, hairy; flavor excellent ; branches drooping. ..."
3. Annual Report by Indiana State Board of Health (1914)
"Compound flavor and colored. Artificial flavor and color. Artificial color and
flavor None. None. None. Artificial flavor and color None. ..."
4. The Horticulturist, and Journal of Rural Art and Rural Taste by Luther Tucker (1874)
"In my report this potato is thus spoken of: "This potato I consider his best, as
to quality, on my soil—white flesh and of fine flavor, cooking just about ..."
5. The Cultivator by New York State Agricultural Society (1848)
"... high strawberry like flavor." "it is a good bearer alternate years, and is
decidedly a first rate fruit. We are indebted to SH Colton for specimens from ..."
6. The Cultivator by New York State Agricultural Society (1852)
"Highly recommended to nil who admire the peculiar and high flavor oí us class.
Fruit conical, deep purple in thu sun, and of thai sweet and delicious flavor ..."
7. Annual Report by Illinois Farmers' Institute (1905)
"To flavor 35 points are given. The question arose as to whether flavor is of the
most importance. A number present gave opinions. Mrs. King believes baking ..."
8. Microbiology: A Text-book of Microörganisms, General and Applied by Charles Edward Marshall (1911)
"It is especially characterized by its low flavor, since it has only the flavor
of the fat of milk which is not marked. This is usually known as the primary ..."
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