No one flavor should predominate, and only a sense of general savoriness rule.

Carrots and onions contribute sweetness as well as aroma, wine tartness and savoriness.

That's the savoriness associated with amino acids, like those in cooked meat or mushrooms.

The staple meat was bacon, which combined the virtues of easy production, ready curing and constant savoriness.

The following old-fashioned dishes made with pork owe their savoriness chiefly to the flavor of browned fat or meat:

So the savoriness of fish increases for some time after its death as IMP levels rise, then declines again as IMP disappears.