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Califica el sabor elemental producido por soluciones acuosas diluidas de diversas sustancias tales como quinina, cafeína y determinados heterósidos.
Califica la propiedad de aquellos cuerpos puros o sus mezclas que al ser degustados producen este sabor.
El sustantivo correspondiente es amargor.
Last Posts
GRANTS FOR PROMOTIONAL PROGRAMMES
Madrid / 28.07.2021
Within the framework of the promotion activities approved by the IOC for 2021, the Executive Secretariat (ES) intends to award grants to finance national programmes to promote local consumption of olive oil and table olives...
Recruitment at the IOC
Madrid / 26.07.2021
The International Olive Council has published vacancies for four key positions on the organisational chart of its Executive Secretariat in Madrid. The posts include Internal Comptroller, Head of the Technology and...
Advanced course on olive growing and climate change
Madrid / 21.07.2021
The International Olive Council (IOC) and the Mediterranean Agronomic Institute of Zaragoza (IAMZ) have planned to organise an advanced course on Olive Growing and Climate Change from 27 September to 1 October 2021. Given...
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