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 (sā′pər, -pôr′)
A quality perceptible to the sense of taste; flavor.

[Middle English, from Latin, from sapere, to taste; see sep- in Indo-European roots.]

sa′po·rif′ic (sā′pə-rĭf′ĭk, săp′ə-), sa′po·rous (sā′pər-əs, săp′ər-) adj.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.saporous - full of flavor
tasty - pleasing to the sense of taste; "a tasty morsel"
References in periodicals archive ?
The text begins by describing the problems associated with the study of taste chemistry, followed by an introductory chapter which overviews the interdisciplinary knowledge of the subject but the actual chapter indicate all this by their titles as follows: Chemical nature, psychology and physiology of taste; Taste chemistry principles; Water and inorganic compounds; Polyhydroxy alcohols, cyclitols and carbonyl compounds; Structure, reactions and properties of sugars; Sweetness and other taste attributes of the sugars; Amino acids, peptides and proteins; Organic compounds; The common Saporous units for taste; The initial chemistry of taste; Symmetry, chirality and topology in taste; and The taste receptor(s).