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a) Qualifica il sapore elementare prodotto da soluzioni acquose diluite di varie sostanze, quali la chinina, la caffeina e determinati eterossidi.
b) Qualifica la proprietà di quei corpi puri o loro mescolanze che, all’assaggio, producono tale sapore.
Il sostantivo corrispondente è amarezza o amaro.
Last Posts
ARTOLIO project meeting in Israel
Tel-Aviv, Israel / 19.03.2023
From 19 to 24 February 2023 the ARTOLIO Profitable and Sustainable artisanal olive oil industry in the Mediterranean project held one of its most important meetings in Israel to analyse the results obtained until now by its...
Visit to the Israeli olive germplasm Collection
Rishon LeZion, Israel / 18.03.2023
A visit to the Israeli olive germplasm collection took place to check the accomplishments of the requirements to be met by an IOC member country wishing to be the repository of an international olive plant collection...
Meeting with the Israeli Olive Oil Council
Havat hanania, Israel / 17.03.2023
The Head of the Olive growing, olive technology and environment Unit of the International Olive Council (IOC), Lhassane Sikaoui, as well as the Head of the Technical Cooperation and training department, Catarina Bairrao...
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