Abnormal fermentation characterised by an olfactory sensation reminiscent of the smell of decomposing organic matter.

See butyric fermentation

Olfactory–gustatory sensation reminiscent of soap.

Abnormal fermentation characterised by an olfactory sensation reminiscent of butter or cheese.

Olfactory sensation perceived directly or retronasally, characteristic of olives that have undergone excessive heating in terms of temperature and/or duration during pasteurisation or sterilisation.

Amount of an acid or a base which can be absorbed by a substance without changing its pH.

See avinado.

Olfactory–gustatory sensation reminiscent of wine or vinegar.