Share
a) Sensation caractéristique perçue à travers le sens du goût ;”a) Sensation caractéristique perçue à travers le sens du goût ; celle provoquée par une solution de chlorure de sodium en est l’exemple le plus typique.
b) Qualifie la propriété des corps purs ou mélanges dont la dégustation provoque cette saveur.
Le substantif correspondant est salinité.
Last Posts
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...
LATEST NEWS FROM OHIS
Madrid / 19.07.2021
The OHIS is the result by an agreement between the International Olive Council, the world’s only international intergovernmental organisation in the field of olive oil and table olives and the School of Medicine of...
STANDARDISATION AND RESEARCH: NEXT MEETINGS
Madrid / 16.07.2021
15 – 17 September: The second edition of the workshop on panel harmonisation, in which 100 panels approved by the IOC will taste samples of olive oil. The objective of the workshop is to harmonise panels, minimise...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
