season: lend flavor to; "Season the chicken breast after roasting it"
spirit: the general atmosphere of a place or situation and the effect that it has on people; "the feel of the city excited him"; "a clergyman improved the tone of the meeting"; "it had the smell of treason"
flavor: (physics) the six kinds of quarks
relish: the taste experience when a savoury condiment is taken into the mouth
Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. ...
In particle physics, flavour or flavor is a quantum number of elementary particles. In quantum chromodynamics, flavour is a global symmetry. In the electroweak theory, on the other hand, this symmetry is broken, and flavour-changing processes exist, such as quark decay or neutrino oscillations.
Flavours is an album released in 1974 by the Canadian rock band The Guess Who.
The quality produced by the sensation of taste; A substance used to produce a taste. Flavouring; A variety of tastes attributed to an object; The characteristic quality of something; A kind or type; In physics, a term used to name the six types of quarks (top, bottom, strange, charmed, up, and ...
(Flavoured) Cheese that has particulates or flavouring added. Examples are Havarti, Monterey Jack, Feta, Cheddar and Cream Cheese.
Very characteristic taste and aroma of fine teas, usually associated with high grown teas.
A characteristic that distinguishes different types ofhadrons and leptons withdifferent masses (apart from the neutrinos,which as far as we know, are massless).
We commonly use the following terms to relate the flavours found in our coffees: chocolate, citrus, blueberry, fruity, earthy, brown sugar and walnut, among many others. “Roasty” is a flavour term unique to Salt Spring Coffee - it describes the long finish provided by a coffee's dark roast level
A very hard quality to describe due to personal tastes. Coffee will take on flavour characteristics of the soil in which it was grown. It can hint at fruits, spices and other plants grown in the same region. This is what makes one variety different from another.
ranges from mild to rich and is the most subjective of coffee characteristics.
The overall impression of Acidity, Aroma and Body. The only way to asses flavour is to taste it.
a term which covers not only the palate sensation but also the olfactory sense when the wine is in the mouth and swished.
a bit of an ambiguous term used to describe the coffee since acidity; body and aroma all contribute to the final flavour or taste.
The sweet, sour, bitter or salty tastes in the coffee and its aroma