Flavors
Flavors are described by a simple class:
vrusi1: flavors
vrusi2: tasteables
flavor1: tasteable
flavor2: observer
The class of vrusi1 is known as vusyselbri.
Note that flavor phenomena are observer-dependent, but the relationship between flavors and tasteable objects is not; a tasteable object tends to have a predictable, reliable taste experience due to biochemistry.
Tastes
The following flavors are the basic tastes:
| Lojban | International English |
|---|---|
| cpina | piquant |
| krumami | umami |
| kurki | bitter |
| salni | salty |
| slari | sour, acidic |
| titla | sugary, sweet |
Notes
Some of the basic tastes result from simple chemical reactions; {salni} arises from {sodna} (alkaline) ions, and {slari} comes from {slami} molecules (acids) producing excess {cidro} (H) ions.
Paraphrasing la lorxus, {salni} was introduced as a refinement because {silna} can be any of the following edible salts:
- calcium citrate: slari
- lead acetate: titla
- magnesium sulfate: kurki
- sodium acetate: salci, slari
- sodium citrate: salci, slari
- sodium glutamate: salci, krumami
We may need a similar nuance for {kurki}, which may colloquially denote certain odors as well as the basic taste of bitterness, and {cpina}, which has a polysemous definition that could include non-capsaicin flavors.
Humans are willing to taste quite a few things. As such, the class of flavors will probably never be closed.