4) umami
鲜味
1.
The structure of umami substance ( such as certain amino acids and nucleotides),the mechanism of taste receptor, synergism of umami substance are shown in this paper.
阐述了氨基酸和核苷酸等一些鲜味物质的结构,产生鲜味的机理,列举了部分天然食品中鲜味物质的含量,介绍鲜味物质的呈味特性,生产现状及其应用情况。
2.
The umami taste of Inosine-5'-Monophosphate(IMP)and the interaction with glutamine sodium was evaluated on sensory in this research.
试验对肌苷酸(IMP)及其与谷氨酸钠(MSG)的协同鲜味呈味作用进行了感官验证。
3.
Umami taste is the!major concern for foodstuff made with soybean.
大豆经酶解后可产生呈现鲜味的物质。
5) Carrots have a pleasing taste.
胡萝卜鲜美可口，
6) The sea food is very delicious.
这些海鲜很可口。
补充资料：新鲜
①刚生产的，未变质、未污染或未加工的：新鲜蔬菜｜山里空气很新鲜｜新鲜鸭蛋。②刚出现的、不常见的：电脑在大城市里已经普及，但在偏远地区还是个新鲜事物。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条