SIGN UP LOG IN

The largest wine encyclopedia in the world

22.830 Keywords • 48.321 Synonyms • 5.299 Translations • 7.907 Pronunciations • 152.264 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

greasy

Only recently scientifically recognized sixth taste sensation (Next bitter. salty. angry. sweet. umami ). Fat or greasy oils are ester of trivalent alcohol glycerin and higher carboxylic acids, Although fats are usually odorless and tasteless, but act as a flavor carrier. The intense odor associated with rancid fat comes from released fatty acids such as butyric acid. In late 2005, a group of scientists around Philippe Besnard identified at Purdue University in West Lafayette (Indiana) receptors for fat in the taste cells of the tongue. Until then, it was debatable whether there was a sixth basic quality, which is triggered by fat in food. The new term greasy has not yet prevailed, as part of a wine address is still fat common.

Tongue with the taste zones
Picture left (edited): Copyright: Peter Hermes Furian
Picture right (edited): By NEUROtiker - Own work , CC BY-SA 3.0 , Link

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.