Sourness
11sourness — sour·ness …
12sourness — noun 1. the property of being acidic • Syn: ↑sour, ↑acidity • Derivationally related forms: ↑acid (for: ↑acidity), ↑sour (for: ↑ …
13Taste — (or, more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food and poisons. In humans and many other vertebrate animals the… …
14sensory reception, human — Introduction means by which humans react to changes in external and internal environments. Ancient philosophers called the human senses “the windows of the soul,” and Aristotle described at least five senses sight, hearing, smell, taste, and… …
15Sweetness — Sweet redirects here. For other uses, see Sweet (disambiguation). For other uses, see Sweetness (disambiguation). Sweet foods, such as this strawberry shortcake, are often eaten for dessert. Sweetness is one of the five basic tastes and is almost …
16sour — I (New American Roget s College Thesaurus) adj. acid, tart, bitter; fermented, unpleasant; morose, testy, touchy. See sourness, irascibility, unsavoriness.Ant., sweet, good humored. II (Roget s IV) modif. 1. [Sour in taste] Syn. acid, acidulated …
17acerbity — I (Roget s IV) n. 1. [Sourness] Syn. astringency, tartness, acidity; see bitterness 1 . 2. [Harshness] Syn. irritability, asperity, mordancy; see roughness 2 , rudeness , sarcasm . II (Roget s 3 Superthesaurus) a. 1. sourness bitterness,… …
18sour — [sour] adj. [ME soure < OE sur, akin to Ger sauer, ON sūrr < IE * suro , sour, salty > Latvian sũrs, salty, bitter] 1. having the sharp, acid taste of lemon juice, vinegar, green fruit, etc. 2. made acid or rank by or as by fermentation… …
19tartness — noun 1. a sharp sour taste • Syn: ↑acerbity • Derivationally related forms: ↑tart, ↑acerbic (for: ↑acerbity), ↑acerbate (for: ↑ …
20Anguillula acetiglutinis — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …
