Ocean Science
Ocean Science
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Articles | Volume 17, issue 1
Articles | Volume 17, issue 1
https://doi.org/10.5194/os-17-203-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/os-17-203-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 17, issue 1
Research article
 | 
28 Jan 2021
Research article |  | 28 Jan 2021

Spiciness theory revisited, with new views on neutral density, orthogonality, and passiveness

Rémi Tailleux

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Short summary
Because the density of seawater depends on both temperature (T) and salinity (S), it is possible for seawater samples of the same density to have widely different T and S characteristics ranging from hot and salt (spicy) to fresh and cold (minty). For several decades, oceanographers have been debating how to best construct a variable for quantifying the spiciness of seawater. This work discusses the relative merits and drawbacks of existing approaches and proposes a new way forward.
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