essence
escence
Diluted.
Dilute.
The term to describe such a solution is CONCENTRATED.
Extracts and flavor emulsions are both used to impart flavor in food, but they differ in composition and application. Extracts are typically concentrated solutions made by steeping herbs, spices, or fruits in alcohol or another solvent, capturing the essence of the flavor. Flavor emulsions, on the other hand, are mixtures that combine oil and water to create a stable suspension of flavor compounds, often used in baking and confections for a more intense flavor profile. While extracts are more concentrated and potent, emulsions provide a balanced flavor and can enhance the texture of a product.
bland, dull, flat, weak
A drink that is concentrated has a larger amount of flavor, sugar, or additives in a smaller volume of liquid. This makes it more potent and requires dilution with water or another liquid before consuming.
The word you're looking for is "concentrated." In chemistry, a concentrated solution contains a relatively small amount of solvent compared to the solute. This term is often used to describe solutions where the solute is present in high proportions, resulting in a stronger flavor or potency.
When you put concentrated orange squash into water, the flavor, sweetness, and color of the orange squash will mix with the water, creating a diluted orange-flavored drink. The more concentrated the squash, the stronger the orange flavor will be in the water.
There are two Latin translations for the English word "concentrated". One is the word "conuenerunt" and the other is the word "saturatus".
Umami flavor is there favorite flavor (there is a dog anatomy book you can order of line) which is just another word for meat.
Seasoning is a method of adding flavor to food, especially during cooking. Another word for seasoning is dressing. Other synonyms for seasoning include spices and herbs.