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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

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 recognised sixth taste sensation (besides bitter, salty, acid, sweet, umami). Fat or fatty oils are esters of the trivalent alcohol glycerol and higher carboxylic acids. Fats are usually odourless and tasteless, but they act as flavour carriers. The intense odour that occurs with rancid fat comes from released fatty acids such as butyric acid. At the end of 2005, a group of scientists led by Philippe Besnard at Purdue University in West Lafayette (Indiana) identified receptors for fat in the taste cells of the tongue. Until then, it was debatable whether there was a sixth basic quality triggered by fat in food. The new term "fatty" has not yet become established; in the context of a wine address, " fat " is still commonly used.

Zunge mit den Geschmackszonen
Picture left (edited): Copyright: Peter Hermes Furian
Picture right (edited): By NEUROtiker - Own work, CC BY-SA 3.0, Link

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,077 Cross-references

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