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.
describing food that has no flavor or taste
having the taste of salt
(of drink or food) having no pleasant or strong flavor
having a pleasantly sharp or spicy taste
having a sharp, bitter, or sour taste
having a deliciously sweet and pleasant taste
having a strong and unpleasant smell
having a strong, pungent smell, often likened to the scent of a skunk
having a distinct and often pleasant natural scent
describing food or aromas that are divine or heavenly
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation
having a strong and distinctive scent, often associated with musk or similar natural fragrances
having a strong, pleasant smell
having a strong and unpleasant smell
having a strong and unpleasant taste or smell
having an extremely unpleasant taste or smell
breaking down and rotting, typically referring to organic material
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils
causing strong displeasure or disgust, particularly affecting the senses
pleasing in taste
describing food that does not have a pleasant taste
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