(nevýrazný)
bez chuti
describing food that has no flavor or taste
(slaně chutnající)
slaný
having the taste of salt
(ostrý)
pikantní
having a pleasantly sharp or spicy taste
(svíravý)
astringentní
having a sharp, bitter, or sour taste
(násilně sladký)
přeslazený
excessively sweet to the point of being unpleasant
(nechutné)
nepoživatelné
describing food that does not have a pleasant taste
(lahodný)
nektarový
having a deliciously sweet and pleasant taste
(zápachující)
smesný
having a strong and unpleasant taste or smell
(hnusný)
odporný
having an extremely unpleasant taste or smell
(páchne)
zapáchající
having a strong and unpleasant smell
(zatuchlý)
mufnatý
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation
(aromatický)
voňavý
having a distinct and often pleasant natural scent
(rozkládající se)
hnilý
breaking down and rotting, typically referring to organic material
(nebeský)
božský
describing food or aromas that are divine or heavenly
(smradlavý)
pachlavý
having a strong, pungent smell, often likened to the scent of a skunk
(žluklý)
zkažený
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils
(páchlavý)
smradlavý
having a strong and unpleasant smell
N/A
causing strong displeasure or disgust, particularly affecting the senses
(pátá chuť)
umami
a taste that is not sour, bitter, salty, or sweet, found in some foods such as meat, etc.
Umami is often described as the fifth basic taste, alongside sweetness, sourness, bitterness, and saltiness. It is a savory or meaty taste sensation that is characteristic of foods containing glutamate, a type of amino acid. Umami is often found in foods such as meats, cheeses, mushrooms, tomatoes, and fermented products like aged cheeses and soybean paste. It adds depth, richness, and complexity to dishes, enhancing their overall flavor profile.
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