The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
One of the six types of quarks (top, bottom, strange, charmed, up, and down) or three types of leptons (electron, muon, and tauon).
A substance used to produce a taste. Flavoring.
The characteristic quality of something.
A variety (of taste) attributed to an object.
A kind or type.
To add flavoring to something.
The sense that detects odours.
A conclusion or intuition that a situation is wrong, more complex than it seems, or otherwise inappropriate.
A sensation, pleasant or unpleasant, detected by inhaling air (or, the case of water-breathing animals, water) carrying airborne molecules of a substance.
To have a particular tincture or smack of any quality; to savour.
To smell bad; to stink.
To detect or perceive; often with out.
Followed by like or of if descriptive: to have a particular smell, whether good or bad.
To sense a smell or smells.
To smell of; to have a smell of