Wine description regarding taste impression; see under greasy.
Only recently scientifically recognised sixth taste sensation (besides bitter, salty, acid, sweet, umami). Fat or fatty oils are esters of the trivalent alcohol glycerol and higher carboxylic acids. Fats are usually odourless and tasteless, but they act as flavour carriers. The intense odour...
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden