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...acid''', is an [[organic acid]] that gives [[vinegar]] its sour taste and pungent smell. It is a [[weak acid]], in that it is only a partially [[dissociation ...ons at more than 25% acetic acid are handled in a fume hood because of the pungent, corrosive vapour. Dilute acetic acid, in the form of vinegar, is harmless.

...mmercial varieties; some believe that this smaller cherry concentrates the flavors of the cherry into the seed (bean) itself.<ref name=shadegrown>{{cite web|t ...aleric acid]] (sour, green-herbaceous, unpleasant odor); [[acetaldehyde]] (pungent-nauseating odor, even when highly diluted; present in dried green coffee be

...[[food]] products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. ...s|types of cheese]] are produced. Their styles, [[Mouthfeel|textures]] and flavors depend on the origin of the milk (including the animal's diet), whether the