Definition of Flavorer

1. Noun. Something added to food primarily for the savor it imparts.




Definition of Flavorer

1. one that flavors [n -S] - See also: flavors

Flavorer Pictures

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Lexicographical Neighbors of Flavorer

flavonol 3-O-glucosyltransferase
flavonol 3-sulfotransferase
flavonol 4'-sulfotransferase
flavonol synthase
flavonolignan
flavonolignans
flavonols
flavons
flavopiridol
flavoprotein
flavoproteins
flavopurpurin
flavor
flavor enhancer
flavored
flavorer (current term)
flavorers
flavorful
flavorfully
flavoridin
flavoring
flavoring agents
flavorings
flavorist
flavorists
flavorless
flavorlessly
flavorlessness
flavorous
flavors

Literary usage of Flavorer

Below you will find example usage of this term as found in modern and/or classical literature:

1. Synopsis of the course of lectures on materia medica and pharmacy: Delivered by Joseph Carson (1855)
"OLEUM ANISI, US Used as a flavorer. Dose of oil, gtt. ij to v. • STAK ANISE, the seeds of the ... Uses; as a flavorer. Dose, f3j. ROSMARINUS, US Rosemary. ..."

2. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"The leek is used almost entirely as the soup and stew flavorer; garlic is used most sparingly, as it requires only a trifle to strongly flavor anything with ..."

3. The American Journal of the Medical Sciences by Southern Society for Clinical Investigation (U.S.) (1889)
"First, as a nutrient; and, second, as a mere stimulant and flavorer. It is in the first category that it has been placed by a large number of the profession ..."

4. The New-England Magazine by Joseph Tinker Buckingham, Edwin Buckingham, Samuel Gridley Howe, John Osborne Sargent, Park Benjamin (1833)
"... or who should discover, in the mould of our forests, that most boasted of all European condiments—that matchless and priceless flavorer of soups, ..."

5. The World's Food Resources by Joseph Russell Smith (1919)
"of the value of meat as a stimulant and flavorer. Salt pork is savory, and a little of it is the life of a meal made up largely of corn bread and potatoes, ..."

6. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"It is often combined with almonds, giving what is called "burnt almond" flavor. Coffee, extract or, better still, fresh made coffee, is a common flavorer ..."

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