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Aftertaste :: Aftertaste (n.) A taste which remains in the mouth after eating or drinking.

Helleborin :: Helleborin (n.) A poisonous glucoside found in several species of hellebore, and extracted as a white crystalline substance with a sharp tingling taste. It possesses the essential virtues of the plant; -- called also elleborin..

Inosite :: Inosite (n.) A white crystalline substance with a sweet taste, found in certain animal tissues and fluids, particularly in the muscles of the heart and lungs, also in some plants, as in unripe pease, beans, potato sprouts, etc. Called also phaseomannite..

Taste :: Taste (v. t.) To become acquainted with by actual trial; to essay; to experience; to undergo.

Delicate :: Delicate (a.) Nicely discriminating or perceptive; refinedly critical; sensitive; exquisite; as, a delicate taste; a delicate ear for music..

Menthene :: Menthene (n.) A colorless liquid hydrocarbon resembling oil of turpentine, obtained by dehydrating menthol. It has an agreeable odor and a cooling taste..

Taste :: Taste (n.) A small portion given as a specimen; a little piece tastted of eaten; a bit.

Spice :: Spice (n.) Figuratively, that which enriches or alters the quality of a thing in a small degree, as spice alters the taste of food; that which gives zest or pungency; a slight flavoring; a relish; hence, a small quantity or admixture; a sprinkling; as, a spice of mischief..

Relish :: Relish (v. i.) To have a pleasing or appetizing taste; to give gratification; to have a flavor.

Glycocoll :: Glycocoll (n.) A crystalline, nitrogenous substance, with a sweet taste, formed from hippuric acid by boiling with hydrochloric acid, and present in bile united with cholic acid. It is also formed from gelatin by decomposition with acids. Chemically, it is amido-acetic acid. Called also glycin, and glycocin..

Pistachio :: Pistachio (n.) The nut of the Pistacia vera, a tree of the order Anacardiaceae, containing a kernel of a pale greenish color, which has a pleasant taste, resembling that of the almond, and yields an oil of agreeable taste and odor; -- called also pistachio nut. It is wholesome and nutritive. The tree grows in Arabia, Persia, Syria, and Sicily..

Opopanax :: Opopanax (n.) The inspissated juice of an umbelliferous plant (the Opoponax Chironum), brought from Turkey and the East Indies in loose granules, or sometimes in larger masses, of a reddish yellow color, with specks of white. It has a strong smell and acrid taste, and was formerly used in medicine as an emmenagogue and antispasmodic..

Nicotianine :: Nicotianine (n.) A white waxy substance having a hot, bitter taste, extracted from tobacco leaves and called also tobacco camphor..

Smatch :: Smatch (n.) Taste; tincture; smack.

Savor :: Savor (v. t.) To perceive by the smell or the taste; hence, to perceive; to note..

Cyanuric Acid :: Cyanuric acid () an organic acid, C3O3N3H3, first obtained by heating uric acid or urea, and called pyrouric acid; afterwards obtained from isocyanic acid. It is a white crystalline substance, odorless and almost tasteless; -- called also tricarbimide..

Hyssop :: Hyssop (n.) A plant (Hyssopus officinalis). The leaves have an aromatic smell, and a warm, pungent taste..

Zest :: Zest (v. t.) To give a relish or flavor to; to heighten the taste or relish of; as, to zest wine..

Artist :: Artist (n.) One who professes and practices an art in which science and taste preside over the manual execution.

Foretaste :: Foretaste (v. t.) To taste before another.

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