(fără gust)
insipid
describing food that has no flavor or taste
(condimentat)
picant
having a pleasantly sharp or spicy taste
(ațos)
astringent
having a sharp, bitter, or sour taste
(sâcâitor)
insuportabil de dulce
excessively sweet to the point of being unpleasant
(desăvârșit)
neplăcut
describing food that does not have a pleasant taste
(dulce și plăcut)
nectaros
having a deliciously sweet and pleasant taste
(neplăcut)
fierbinte
having a strong and unpleasant taste or smell
(neplăcut)
înspăimântător
having an extremely unpleasant taste or smell
(mirositor neplăcut)
malodorous
having a strong and unpleasant smell
(umid)
mucegăit
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation
(fragrant)
aromatic
having a distinct and often pleasant natural scent
(decompus)
putrid
breaking down and rotting, typically referring to organic material
(divin)
dumnezeiesc
describing food or aromas that are divine or heavenly
(puturos)
cu miros de skunk
having a strong, pungent smell, often likened to the scent of a skunk
(alterat)
rânced
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils
(murdar)
fetid
having a strong and unpleasant smell
N/A
causing strong displeasure or disgust, particularly affecting the senses
(gust umami)
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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