acridity

Acridity is the quality or state of being acrid: a sharp, pungent, or irritating characteristic of taste or odor. It can describe something that is biting to the senses, producing a stinging sensation in the mouth, throat, nose, or eyes. Acridity may also refer to irritant fumes that provoke coughing or tearing.

Etymology and scope: The term comes from Latin acriditas, derived from acer meaning sharp. In English, acridity has been used since early modern times to describe the sensory property of harshness, though it is less common today than acrid or acridness.

Sensory domains and examples: Acridity is often applied to foods or substances that convey a sharp, bitter, or burning sensation. Examples include certain mustard oils and volatile compounds in some onions and spices that irritate the palate or mucous membranes. In chemistry or toxicology, acridity can describe irritant properties of fumes or vapors such as ammonia or chlorine, which produce an acrid sensation rather than a taste per se.

Usage: In modern language, acridity is chiefly found in lexicographic descriptions or in historical texts. Most contemporary writers prefer acrid, acridness, or pungency to express the same idea, reserving acridity for more formal or technical contexts.