Chemistry can concentrate the sapid and odorous elements of the peach and the bitter almond into a transparent fluid
-- David William Cheever, "Tobacco", The Atlantic, August 1860
I've raved about the elegant and earthy lobster-and-truffle sausage, the sapid sea bass with coarse salt poached in lobster oil, and the indescribably complex and delectable ballottine of lamb stuffed with ground veal, sweet-breads and truffles.
-- James Villas, "Why Taillevent thrives", Town & Country, March 1, 1998
Sapid comes from Latin sapidus, "savory," from sapere, "to taste."