Acetose – Definition & Meaning

Acetose is a term that is not commonly used in everyday language. However, it is a word that is used in certain fields, such as chemistry and biology. The term is often used to describe a particular taste or smell. In this article, we will explore the definition and meaning of acetose.


Acetose is an adjective that is used to describe something that has a sour or acidic taste or smell. It is derived from the Latin word “acetum,” which means vinegar. In chemistry, acetose refers to a substance that contains acetic acid.


The term acetose has its origins in the Latin language. It is derived from the word “acetum,” which means vinegar. The word was first used in the English language in the early 17th century.

Meaning in different dictionaries

The meaning of acetose can vary slightly depending on the dictionary. Here are some definitions from different sources:

  • Merriam-Webster: having a sour taste or smell like that of vinegar.
  • Oxford English Dictionary: having a sour taste or smell, like vinegar or acetic acid.
  • sour or acid in taste or smell.


Acetose is often associated with vinegar, as it is derived from the Latin word for vinegar. It is also associated with sour or acidic tastes and smells. In the field of chemistry, acetose is associated with acetic acid and its derivatives.


There are several synonyms for acetose, including sour, acidic, tart, pungent, and vinegary.


The antonyms of acetose are words that describe tastes and smells that are not sour or acidic. These include sweet, bland, and mild.

The same root words

Acetose is derived from the Latin word “acetum,” which means vinegar. Other words that are derived from this root include acetic acid, acetate, and acetone.

Example Sentences

  • The salad dressing had an acetose flavor from the vinegar.
  • The wine had a slightly acetose smell, indicating it had turned.
  • The chemical compound was highly acetose, with a pH of 2.5.
  • The pickles had an acetose taste that complemented the sandwich.
  • The cheese had an acetose tang that paired well with the fruit.
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