Defn: A yellow, crystalline, organic base, C13H12N2O, obtained artificially.
FLAVOL
Fla"vol, n. Etym: [L. flavus yellow + -oil.] (Chem.)
Defn: A yellow, crystalline substance, obtained from anthraquinone, and regarded as a hydroxyl derivative of it.
FLAVOR Fla"vor, n. Etym: [OF. fleur, flaur (two syllables), odor, cf. F. fleurer to emit an odor, It. flatore a bad odor, prob. fr. L. flare to bow, whence the sense of exhalation. Cf. Blow.] [Written also flavour.]
1. That quality of anything which affects the smell; odor; fragrances; as, the flavor of a rose.
2. That quality of anything which affects the taste; that quality which gratifies the palate; relish; zest; savor; as, the flavor of food or drink.
3. 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.
4. That quality which gives character to any of the productions of literature or the fine arts.
FLAVOR
Fla"vor, v. t. [imp. & p. p. Flavored; p. pr. & vb. n. Flavoring.]
Defn: To give flavor to; to add something (as salt or a spice) to, to give character or zest.