insipido
describing food that has no flavor or taste
(pungente)
piccante
having a pleasantly sharp or spicy taste
(acerbo)
astringente
having a sharp, bitter, or sour taste
(eccessivamente dolce)
stucchevole
excessively sweet to the point of being unpleasant
sgradevole
describing food that does not have a pleasant taste
(deliziosamente dolce)
nettareo
having a deliciously sweet and pleasant taste
(sgradevole)
puzzolente
having a strong and unpleasant taste or smell
(puzzolente)
ripugnante
having an extremely unpleasant taste or smell
(puzzolente)
maleodorante
having a strong and unpleasant smell
(umido)
muffoso
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation
(fragrante)
odoroso
having a distinct and often pleasant natural scent
(decomposto)
putrido
breaking down and rotting, typically referring to organic material
(celestiale)
divino
describing food or aromas that are divine or heavenly
(sgradevole)
puzzolente
having a strong, pungent smell, often likened to the scent of a skunk
(andato a male)
rancido
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils
(fetido)
maleodorante
having a strong and unpleasant smell
N/A
causing strong displeasure or disgust, particularly affecting the senses
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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