Hyperonyms
(has_hyperonym)
|
05715283-n:
the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus
|
Hyponyms
(has_hyponym)
|
05716342-n:
a distinctive tart flavor characteristic of lemons
|
Hyponyms
(has_hyponym)
|
05716462-n:
a distinctive fragrant flavor characteristic of vanilla beans
|
Related
(related_to)
|
00133669-a:
pleasing to the sense of taste
|
Related
(related_to)
|
02191766-v:
lend flavor to
|
Related
(related_to)
|
02193974-v:
taste appreciatively
|
Related
(related_to)
|
02194138-v:
give taste to
|
Related
(related_to)
|
02194286-v:
have flavor; taste of something
|
Related
(related_to)
|
02194495-v:
have a distinctive or characteristic taste
|
Related
(related_to)
|
02369460-a:
tasting sour like a lemon
|
Related
(related_to)
|
02396911-a:
full of flavor
|
Related
(related_to)
|
02398129-a:
a sharp biting taste
|
Related
(related_to)
|
02398378-a:
having an agreeably pungent taste
|
Glosses
(gloss)
|
02398378-a:
having an agreeably pungent taste
|
Glosses
(gloss)
|
05302499-n:
the opening through which food is taken in and vocalizations emerge
|
Glosses
(gloss)
|
05715283-n:
the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus
|
Glosses
(gloss)
|
07810907-n:
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
|
Glosses
(rgloss)
|
00226071-v:
lessen the strength or flavor of a solution or mixture
|
Glosses
(rgloss)
|
00239754-v:
reach full flavor by absorbing air and being let to stand after having been uncorked
|
Glosses
(rgloss)
|
00327362-v:
let sit in a liquid to extract a flavor or to cleanse
|
Glosses
(rgloss)
|
00327813-v:
sit or let sit in boiling water so as to extract the flavor
|
Glosses
(rgloss)
|
00375690-v:
freeze rapidly so as to preserve the natural juices and flavors
|
Glosses
(rgloss)
|
00535844-v:
add zest or flavor to, make more interesting
|
Glosses
(rgloss)
|
01072586-a:
(used of foods) preserved by freezing sufficiently rapidly to retain flavor and nutritional value
|
Glosses
(rgloss)
|
01126683-a:
(of wine) tainted in flavor by a cork containing excess tannin
|
Glosses
(rgloss)
|
01397690-n:
an edible seaweed with a mild flavor
|
Glosses
(rgloss)
|
01493636-a:
having a full and pleasing flavor through proper aging
|
Glosses
(rgloss)
|
02191766-v:
lend flavor to
|
Glosses
(rgloss)
|
02192383-v:
impregnate with resin to give a special flavor to
|
Glosses
(rgloss)
|
02192818-v:
add ginger to in order to add flavor
|
Glosses
(rgloss)
|
02192992-v:
distinguish flavors
|
Glosses
(rgloss)
|
02194286-v:
have flavor; taste of something
|
Glosses
(rgloss)
|
02196948-v:
alter the flavor of
|
Glosses
(rgloss)
|
02396911-a:
full of flavor
|
Glosses
(rgloss)
|
02397234-a:
marked by richness and fullness of flavor
|
Glosses
(rgloss)
|
02398255-a:
having the flavor of nuts
|
Glosses
(rgloss)
|
02399399-a:
lacking flavor
|
Glosses
(rgloss)
|
02399595-a:
lacking taste or flavor or tang
|
Glosses
(rgloss)
|
02534165-n:
esteemed for its flavor; usually preserved or used for sauces and relishes
|
Glosses
(rgloss)
|
03283717-n:
trade name for an antiemetic drug that has a mint flavor
|
Glosses
(rgloss)
|
03377845-n:
an additive to food intended to improve its flavor or appearance or shelf-life
|
Glosses
(rgloss)
|
04995940-n:
having an appetizing flavor
|
Glosses
(rgloss)
|
04996113-n:
a pleasant flavor
|
Glosses
(rgloss)
|
04997032-n:
the property of having no flavor
|
Glosses
(rgloss)
|
05716342-n:
a distinctive tart flavor characteristic of lemons
|
Glosses
(rgloss)
|
05716462-n:
a distinctive fragrant flavor characteristic of vanilla beans
|
Glosses
(rgloss)
|
05717953-n:
a deficiency in flavor
|
Glosses
(rgloss)
|
05718118-n:
a taste (especially of fruit) that is ripe and of full flavor
|
Glosses
(rgloss)
|
07571903-n:
a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream
|
Glosses
(rgloss)
|
07599242-n:
a hard candy with lemon flavor and a yellow color and (usually) the shape of a lemon
|
Glosses
(rgloss)
|
07615052-n:
a block of ice cream with 3 or 4 layers of different colors and flavors
|
Glosses
(rgloss)
|
07621618-n:
something (such as parsley) added to a dish for flavor or decoration
|
Glosses
(rgloss)
|
07740115-n:
a yellow Pippin with distinctive flavor
|
Glosses
(rgloss)
|
07746749-n:
tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
|
Glosses
(rgloss)
|
07772631-n:
edible nutlike seeds of an American lotus having the flavor of a chinquapin
|
Glosses
(rgloss)
|
07788730-n:
pale flesh with delicate texture and flavor; found in Florida but now very rare
|
Glosses
(rgloss)
|
07809368-n:
something added to food primarily for the savor it imparts
|
Glosses
(rgloss)
|
07810907-n:
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
|
Glosses
(rgloss)
|
07814007-n:
ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
|
Glosses
(rgloss)
|
07828378-n:
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
|
Glosses
(rgloss)
|
07853946-n:
a soft cheese with a strong odor and flavor
|
Glosses
(rgloss)
|
07854066-n:
a soft white cheese with a very strong pungent odor and flavor
|
Glosses
(rgloss)
|
07888229-n:
a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen
|
Glosses
(rgloss)
|
07889814-n:
English term for a dry sharp-tasting ale with strong flavor of hops (usually on draft)
|
Glosses
(rgloss)
|
11649150-n:
California evergreen having a fruit resembling a nutmeg but with a strong turpentine flavor
|
Glosses
(rgloss)
|
11789589-n:
tropical American vine having roots that hang like cords and cylindrical fruit with a pineapple and banana flavor
|
Glosses
(rgloss)
|
12122245-n:
any of several moisture-loving grasses of the genus Glyceria having sweet flavor or odor
|
Glosses
(rgloss)
|
12524633-n:
greyish-green shrub of desert regions of southwestern United States and Mexico having sparse foliage and terminal spikes of bluish violet flowers; locally important as source of a light-colored honey of excellent flavor
|
Glosses
(rgloss)
|
12648693-n:
small tree of China and Japan bearing large yellow to red plums usually somewhat inferior to European plums in flavor
|
Glosses
(rgloss)
|
12654857-n:
cultivated hybrid bramble of California having large dark wine-red fruit with a flavor resembling raspberries
|
Glosses
(rgloss)
|
12867449-n:
erect perennial subshrub having pink or white flowers and leathery leaves with a flavor of thyme; southern Europe
|
Glosses
(rgloss)
|
12903014-n:
South American arborescent shrub having pale pink blossoms followed by egg-shaped reddish-brown edible fruit somewhat resembling a tomato in flavor
|
Glosses
(rgloss)
|
12936155-n:
a common European plant having edible tubers with the flavor of roasted chestnuts
|
Glosses
(rgloss)
|
13173132-n:
fern having rootstock of a sweetish flavor
|
Glosses
(rgloss)
|
14561839-n:
the state of being rancid; having a rancid scent or flavor (as of old cooking oil)
|
Glosses
(rgloss)
|
14606482-n:
an amino acid occurring in proteins; important in the nitrogen metabolism of plants; used in monosodium glutamate to enhance the flavor of meats
|
Glosses
(rgloss)
|
14892655-n:
an oil having the odor or flavor of the plant from which it comes; used in perfume and flavorings
|
