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a) Sensazione caratteristica percepita attraverso il senso del gusto e il cui esempio più tipico è quello prodotto da una soluzione di cloruro di sodio.
b) Qualifica la proprietà dei corpi puri o delle mescolanze che producono tale sapore durante l’assaggio.
Il sostantivo corrispondente è salinità.
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IOC at SOL Expo 2026
VERONA, ITALY / 03.03.2026
The Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, participated in the second edition of SOL Expo, held at Veronafiere in Verona from 1 to 3 March 2026. High-level institutional...
This week on OHIS
MADRID, SPAIN / 02.03.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Growing evidence supports the Mediterranean diet as an effective nutritional...
The Svalbard Global Seed Vault receives olive seeds for the first time
A historic milestone in the conservation of olive genetic diversity, made possible thanks to the collaboration of various organisations and research centres. The International Olive Council (IOC) took part in the first-ever...
