umami
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n. 鲜味；甘味
n. (Umami)人名；(日)马见(姓)
英英释义
Umami
Umami , a savory taste, is one of the five basic tastes, (together with sweet, sour, bitter and salty).
以上来源于:Wikipedia
词汇搭配
短语Umami Oil以及加入鲜味油
Umami Nicoise鲜味尼斯
Umami Seasoning甘味调味品
umami substances鲜味物质
Bar Umami喜爱铁板薄烧牛肉
Umami Concepts工作单位
Umami substance呈鲜味物质
Umami Burger鲜味汉堡
Umami Steamboat甜味火锅放题
更多收起网络短语双语例句
Additionally,they can onlysensebitter flavors,insteadof thesour,sweet,saltyand
umami
scopeourtonguecandetect.此外，肺部的味蕾只能感知辣味，而舌头可以感受到酸、甜、苦、辣和其他鲜味。
Gowith your gut: Japanese scientistsrecentlyidentified
umami
receptorsnot onlyonthetonguebut throughoutthedigestive tract.一鲜到底：科学家最近发现：不仅舌头上有感受鲜味的味蕾，整个消化道都有这种味蕾。
However,chardonnayofferssomething more –
umami
,sometimesknown as the "fifthtaste"(the first fourbeingsalt,sweet,bitterandsour).不过，霞多丽还飘扬着某种特殊的风味——鲜味，有时被称之为“第五种味道”(前四种为咸、甜、苦、酸)。
更多双语例句权威例句
Coding of Sweet, Bitter, and Umami TastesHuman receptors for sweet and umami taste.
Umami taste responses are mediated by alpha-transducin and alpha-gustducin.
Molecular mechanism for the umami taste synergism
The Receptors for Mammalian Sweet and Umami Taste
Umami: a delicious flavor formed by convergence of taste and olfactory pathways in the human brain.
Trpm5 null mice respond to bitter, sweet, and umami compounds
Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways.
Contrasting modes of evolution between vertebrate sweet/umami receptor genes and bitter receptor genes.
CALHM1 ion channel mediates purinergic neurotransmission of sweet, bitter and umami tastes
1. Our mouths and tongues have taste buds, which are receptors for the five basic flavors: sweet, salty, sour, bitter, and umami, or what is more commonly referred to as savory.
我们的嘴巴和舌头上都有味蕾。味蕾是五种基本味道的感受器：甜、咸、酸、苦和鲜味，也就是通常所说的咸味。
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2. Such scepticism did not stop umami being commercially successful, though.
但这样的怀疑并没有阻碍鲜味取得商业上的成功。
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3. Pigs have high sensitivity for umami taste that is about 10 fold than of sweet taste.
猪对鲜味有高度敏感性，高于甜味的10倍。
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4. Moreover, if umami does signal satiation, then it might be a useful tool for dieticians.
此外，如果鲜味真的是饱腹的信号，也许对营养师是一个有用的工具。
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5. Sweet, umami and spicy taste in food will exaggerate the tannins and bitterness of a wine.
食物中的甜味、香味和辣味会加重葡萄酒中的单宁和苦味。
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6. Over the past year, British Airways has altered its recipes to load up on umami-rich foods.
在过去的一年中，英国航空公司已经在菜单上加入了很多富含鲜味的食物。
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7. Dr Sasano supplemented the diets of his volunteers with kombucha, an umami-rich infusion of kelp.
高史博士在志愿者的食谱中补充了昆布茶，一种含有海带、鲜味丰富的茶饮。
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8. This supports the idea, promulgated by some researches, that umami can stimulate a healthy appetite.
这个也证实了其他研究者得出的结论，鲜味可以刺激有益的食欲。
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9. Other airlines say they try to tailor food and wine for parched palates, but most haven't gone down the umami road.
其他航空公司表示，他们也针对飞行中的味觉变化尝试了调整飞机餐和酒品，但是大多数航空公司还没有采用鲜味。
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10. Additionally, they can only sense bitter flavors, instead of the sour, sweet, salty and umami scope our tongue can detect.
此外，肺部的味蕾只能感知辣味，而舌头可以感受到酸、甜、苦、辣和其他鲜味。
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11. Umami enhancer is often added into feeds for improving feed intake of the piglets, because piglets have a preference for umami.
因仔猪对鲜味的偏爱，所以常在仔猪饲料中添加鲜味剂以提高仔猪的采食量。
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12. "It does have a rich umami taste," said chef Chen Judi, "but there's also a bitter aftertaste that people in this region wouldn't like at all."
“它的确很鲜，”厨师陈居地(音)说，“但是还有苦味残留，当地人不会喜欢这个味道的。”
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13. And the researchers agreed with Mr. Blumenthal that umami didn't lose its punch at high altitude and could be added to recipes to bolster flavors.
这些研究人员同意布拉·门斯关于鲜味不会随着高度增加而变淡的观点，他们认为可以在菜谱中添加鲜味让食物变得更美味。
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14. In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined.
在该研究中，研究了四个纯化酱油中鲜度肽的大孔树脂的性能和分离特性。
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15. Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.
肌苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。
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16. In this paper, the research progress of umami receptors and transduction of umami recognition and umami receptors gene expression regulation were summarized.
本文主要论述了鲜味受体的研究进展、鲜味识别转导机制及鲜味受体基因的表达调控等，以期为相关研究提供参考。
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17. Umami is an intense flavor first identified by the Japanese and dubbed the fifth type of taste the tongue can detect, along with bitter, salty, sour and sweet.
鲜味是最先由日本人鉴别出的一种强烈的味道，是舌头能够检测到的除了酸、甜、苦、咸以外的第五种味道。
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18. Umami perception is stimulatedby glutamicacid, one of the 20 amino acids that make up proteins—but one that is more characteristic of animal proteins than plant ones.
鲜味感觉是由谷氨酸激发的产生的，它是组成蛋白质的20个氨基酸之一，但相比于植物蛋白，它更具有动物蛋白的特性。
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19. One of them, by Takashi Sasano of Tohoku University and his colleagues, suggests a link between loss of sensitivity to umami in the elderly and poor overall nutrition.
其中一篇是东北大学的笹野高史和他的同事写的，他们指出老年人对鲜味灵敏度的丧失与整体营养不良有关。
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20. In addition, after such critical periods, the balance between umami (protein) and sweet (carbohydrate) sensing is the adequate strategy to target maximal long term feed intake.
另外，在这样的关键时期过后，鲜味(蛋白质)和甜味(碳水化合物)口味的平衡是满足长期最大采食量的充分战略。
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21. This review summarized the regulation of umami enhancer for the porcine gustation, aimed at providing theoretical basis for the application of umami enhancer in feeds of piglets.
本文从鲜味剂对猪味觉的调控进行阐述，旨在为鲜味剂在仔猪饲料中的应用提供理论依据。
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22. Until now, only the sweet, bitter and umami taste receptors had been identified, and researchers were unsure whether the other two tastes had specialized receptors for them at all.
直到现在，只发现了甜味、苦味和鲜味的味觉感受器，研究人员还不确定其他两种味觉是否有特殊的感受器。
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23. Berliner's lives a simple life and the noble, came here to the rhythm Slow down and give a good puff forget Kusaka, an umami taste Chi Disabilities, is also the realm of a lifetime.
柏林印象柏林人的生活简朴而高尚，来这里把节奏放缓，好好地吸一口忘草香，尝一口鲜味芝士，也是人生难得的境界。
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24. Ole Mouritsen of the University of Southern Denmark, author of yet another paper in this week's Flavour, says that umami and kokumi may simply be two sides of the same biomolecular coin.
南丹麦大学的奥利。莫里特森，本周《味道》期刊的另一位论文作者称，鲜味和厚味也许只是生物分子银币的两面。
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25. Results of sensory test showed that IMP played a major role in umami taste and different IMP contents resulted in different umami test owing to interaction between IMP and glutamine sodium.
感官试验结果表明，IMP的鲜味呈味作用显著，肉品IMP含量的差异会对肉品总体风味产生一定作用，作用大小与IMP和谷氨酸钠等其它风味物的协同作用有关。
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26. Results of sensory test showed that IMP played a major role in umami taste and different IMP contents resulted in different umami test owing to interaction between IMP and glutamine sodium.
感官试验结果表明，IMP的鲜味呈味作用显著，肉品IMP含量的差异会对肉品总体风味产生一定作用，作用大小与IMP和谷氨酸钠等其它风味物的协同作用有关。
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umami
