The flavor of fruit is determined by the acids, sugars, aromatic oils, and other constituents found in the fruit, and it varies slightly with each fruit.

Acid. Possessing a sour taste.

Astringent. Possessing the power of contracting the muscles; puckery.

Neutral. Neither sweet nor sour, but intermediate between the two.

Perfumed. Possessing pleasing odors.

Spicy. Having an aromatic or fragrant flavor resembling spices.

Vinous. Rich and highly flavored, bordering on acid.

In addition to the above we have sweet, sour, mild, and several other terms that are self-explanatory.

Fig. 43. Axile core A, core line.