(gusto dolce)
dolcezza
the sensory experience of a pleasing or sugary flavor
(asprezza)
acidità
the sharp or tangy flavor often associated with acidic or tart substances
(sapore salato)
salinità
the characteristic taste sensation associated with the presence of salt in food
(asprezza)
amarezza
the sharp and unpleasant taste often found in coffee, dark chocolate, or certain vegetables
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.
(pungenza)
piccantezza
the strong, sharp taste or sensation often associated with spicy or intensely flavored foods
Pungency refers to a strong, sharp, or intense sensation that is often perceived as a burning or prickling feeling in the mouth, nose, or throat. It is typically associated with certain foods, spices, or ingredients that have a sharp or spicy flavor profile. Foods with pungent flavors can stimulate the senses and add depth and complexity to dishes, but they can also be overpowering if used in excess. Pungency is often experienced as a temporary sensation that fades relatively quickly, leaving behind a lingering warmth or spiciness.
(speziatura)
piccantezza
the quality of having a strong or fiery taste due to the presence of spices or chili peppers
(calore)
piccantezza
the level of spiciness or heat in food
(astringentia)
astringenza
the dry, puckering, or rough sensation experienced in the mouth, often caused by substances like tannins in tea or unripe fruits
(aspro)
acido
(of flavour) tangy and sour, often due to the presence of acid
(acerbo)
astringente
having a sharp, bitter, or sour taste
amaro
having a strong taste that is unpleasant and not sweet
(dolceamaro)
amaro e dolce
having a taste that is a blend of both bitter and sweet flavors
(acqua salmastra)
salmastra
describing water that is slightly salty, typically where freshwater mixes with seawater
piccante
(of food) having a spicy or peppery flavor that causes a burning sensation in the mouth
(gentile)
mild
having a flavor that is not sharp or overpowering
(forte)
corposo
featuring a rich taste
saporito
(of food) salty or spicy rather than sweet
(aromatizzato)
condito
(of food) flavored with spices, herbs, or other ingredients to improve its taste and smell
(piccante)
acido
describing a flavor that is intense and tangy, often with a biting or pungent quality
agro
having a sharp acidic taste like lemon
piccante
having a strong taste that gives your mouth a pleasant burning feeling
(dolceggiante)
sciropposo
characterized by a taste that is somewhat sweet but not overwhelmingly so
(zuccheroso)
sciropposo
having an overly sweet flavor
acido
having a sharp taste that stings the tongue
(non salato)
senza sale
(of food) not containing added salt
acquoso
having too much water and little taste
(acidità)
sapore
a sharp and distinctive taste, typically associated with acidity or a lively and refreshing quality
(aroma)
sapore
the distinctive and enjoyable taste or aroma of food or drink
(piccantezza)
morso
the intense taste experience of food, particularly characterized by a sharp or strong flavor
(sapore persistente)
retrogusto
the lingering flavor that remains in the mouth after eating or drinking something
(marino)
salato
having the taste of salt
(fruttoso)
fruttato
having a sweet, fresh, or juicy taste or smell associated with various types of fruits
(nocciolato)
nuttoso
having a taste or aroma reminiscent of nuts, often rich, earthy, and slightly sweet
pesante
containing a high amount of fat, sugar, or other indulgent ingredients
(smoky)
affumicato
having a taste like smoke
(aspro)
piccante
having a sharp, refreshing taste with a slight sourness or acidity
(di lievito)
lievitato
having a taste or aroma resembling yeast, often found in bread, beer, or other fermented foods
(agrodolce)
piccante
(of food) having a sharp, strong, and refreshing taste
(aromatico)
legnoso
describing a flavor or aroma that is reminiscent of wood, often earthy, rich, and sometimes slightly sweet or spicy
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