Webster
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Webster’s Revised Unabridged Dictionary · 1913

Flavor

Fla′vor (flā′vẽr), n. [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.

Fla′vor, v. t. [imp. & p. p. Flavored; p. pr. & vb. n. Flavoring.] To give flavor to; to add something (as salt or a spice) to, to give character or zest.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty.