That quality of anything which affects the smell; odor; fragrances; as, the flavor of a rose.
That quality of anything which affects the taste; that quality which gratifies the palate; relish; zest; savor; as, the flavor of food or drink.
That which imparts to anything a peculiar odor or taste, gratifying to the sense of smell, or the nicer perceptions of the palate; a substance which flavors.
To give flavor to; to add something (as salt or a spice) to, to give character or zest.
(a) Used to describe fine quality indicated by the presence of a sweetish or honey like aroma-taste complex- a bouquet that can be tasted as well as sniffed. Such a tea is described as flavory. (b) Specifically, certain flavor nuances found in the taste of the liquor - almonds, toffee, and so forth.
Any natural or synthetic substance or substances used solely to impart a taste to a cosmetic product. (From 21 CFR 700.3)
The taste and smell of particular rice varieties.
Flavor is an acquired sensory characteristic of all food products. We base our food preferences on how a food item will taste. Food flavors are very complex and many compounds together will give a certain flavor. For example, the flavor of brewed coffee contains more than 1,000 different flavor compounds, which, all taken together, give a classical coffee flavor.
Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor.
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"
the taste experience when a savoury condiment is taken into the mouth
The perception of a coffee's aromatic compounds (those detected by the sense of smell) when the coffee is in your mouth.
Comprising the three top indicators for coffee (aroma, acidity and body), this is a coffees total impression on your senses. Like wine, the adjectives are varied: spicey, chocolatey, nutty, smokey, fruity-----or grassy, earthy, rubbery, musty or woody.
A description of the sensation aroused by taste testing. In a fat or oil, a bland or neutral flavor is usually desired so that natural flavors of food will permeate.
Distinctive taste found in high-grown, slow growth teas. Not to be confused with teas that have added flavorings.
Flavor is the most ambiguous term of all. Acidity has something to do with flavor, and so do body and aroma. Some coffees simply have a fuller, richer flavor than others, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else. floral An aromatic sensation created by a highly volatile set of aldehydes and esters that produce sweet fragrance sensations reminiscent of a flower.
Just a general term to describe the overall impression you get from a coffee.
The experience of aromatics once the coffee is in the mouth.
This is the all-encompassing coffee term and includes the impressions of acidity, aroma, and body. It is also used to convey any specific taste that is present in the coffee, such as "nutty", "spicy", or "musty".
Acidity has something to do with flavor, and so do aroma and body. Some coffees just have a richer, fuller flavor than others, whereas other coffees have an acidy tang that tends to dominate everything else.
The actual taste of the cigar
The overall perception of the coffee in the mouth. Components of flavor include acidity, aroma and body.
As the overall sensation of drinking a particular coffee flavor includes both taste and aroma and is influenced by both the roasting process as well as the origins of the bean. Coffee can impart a taste of the soil or even of other plants grown in the region. To fully experience the flavor smell it first as you taste it.
Combination of what we smell and taste; a blend of body, acidity and aroma. This term is also used to describe coffee that is made with natural or artificial extracts.
In cupping, or sensory evaluation of coffee, flavor is what distinguishes the sensory experience of coffee once its acidity, body and aroma have been described.
How the wine tastes.
Odors perceived in the mouth coupled with taste.
The taste of coffee once it has covered the tongue and been swallowed.
(a) The total impression or aroma, acidity, and body~ if the impression is strong, fine, and pleasant, the coffee is described as flavory or flavorful or ranked on a scale from poor, fair, good, to fine-flavored. (b) Specific taste flavors may suggest spices, chocolate, nuts, or something less complimentary--straw, grass, earth, rubber, etc.
The total impression of Aroma , Acidity , and Body.
The culmination of the tasting experience offered by coffee once it has been swirled around in the mouth. Often described in terms of acidity, Aroma, or Body - along with more specific comparisons to other tastes, foods, or sensations.
The overall taste of the coffee. Additional Coffee Terms
To add seasoning or other ingredients to a food or beverage to improve change or add to the taste.
The predominant taste of a dessert, cake or cake layer. Wedding cakes come in a wide variety of flavors and each cake layer may have a different flavor.
The combination of the aroma and the taste that the coffee impresses in the mouth. Terms relating to flavor are nutty, caramelly, earthy, spicy, fruity, smoky, musty, rich, grassy, chocolaty, neutral, sweet, and winey.
The combined sensation of aromatic and taste compounds perceived by the senses of smell and taste.
Flavor is the most ambiguous term of all. Acidity has something to do with flavor, and so do body and aroma. Some coffees simply have a fuller, richer flavor than others, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else. One can also speak of a distinctively flavored coffee, a coffee whose flavor characteristics stand out. Of the three coffees I suggest that you sample, the Yemen Mocha is probably the most distinctive, the Mexican the least distinctive, and the Sumatran the richest. The following are some terms and categories often used to evaluate flavor. Some are obvious, many overlap, but all are useful.
This is not the definition you thought. In tea, this means fine quality ie. a complex bouquet that can be tasted as well as sniffed—a sweetish or honeylike aroma-taste. These are the delicate nuances that can be described with words like almonds or toffee and so forth.
The overall perception of acidity, aroma and body, it can be balanced or dominated by one these characteristics.
The simultaneous sensation of aromatic compounds and taste compounds experienced on the palate.
A sensory description experienced in taste testing of a fat or oil. A bland or neutral flavor is generally desirable.
The total perception of aroma, acidity and body.
A general term for the taste cheese presents as it is eaten. Flavor is detected in the mouth and also by the nose. Flavors, in order of ascending aggressiveness, are described as faint (fleeting), mild (light or bland), pronounced (distinct), or strong (intense). Flavors may also be described by the tastes they resemble, such as nutty, salty, buttery, fruity, and peppery. Flavor is categorized by initial tastes as well as by aftertastes.
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. The "trigeminal senses", which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.