英语释义

1. the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes savory entry 2 sense 2
Umami is often described as a meaty flavor and is particularly strong in aged or fermented products, like cheese and wine.
— Carla Ranicki — compare bitter entry 2 sense 1b, salty entry 2 sense 1b, sour entry 2 sense 1b, sweet entry 3 sense 2

2. being, inducing, or marked by one of the five basic taste sensations that is typically induced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes
A crab risotto made from local crabs is powerful with the big umami flavor of brown meat.
— Jay Rayner savory entry 1 sense e — compare bitter entry 1 sense 1a, salty entry 1 sense 1b, sour entry 1 sense 1, sweet entry 1 sense 1

3. a taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as aspartate, inosinate, and glutamate)

片语

Umami substance呈鲜味物质

equivalent umami concentration等鲜浓度

European Committee for Umami欧洲鲜味委员会

umami peptide鲜味肽

Umami Nicoise鲜味尼斯

Bar Umami喜爱铁板薄烧牛肉

sugariness糖质；甘味；像砂糖

Umami Burger鲜味汉堡

Umami Steamboat甜味火锅放题

英汉例句

• 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。

• 「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。」

• 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。

• if you」ve never been sure of how umami expresses itself on your tongue, roll this one around in your mouth and taste the savoury, slightly astringent texture that umami offers chardonnay.

  如果你还不确定鲜味在你的舌尖上会留下什么样的味觉感受的话，含一口霞多丽于口中，品味一番它那特有的咸辣而又略带苦涩的风味吧。

• this week, a set of papers in flavour, a scientific journal, outlines the frontiers of umami and kokumi research.

  本周，科学期刊《味道》发表了一组论文，概述了鲜味和厚味的前沿研究。

• the crispy seared surface gave way to a buttery texture that melted in my mouth and sent a wave of dopamine-inducing umami across my palate.

  没有酥焦的外表面，取而代之的是在我口中融化的蝴蝶般的美丽纹理，在我体内瞬时掀起了多巴胺的分泌，满口生香，余鲜袅袅。

• 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。

• 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。

• 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。

• in some tests, kokumi effects seem to amplify umami sensations and in others the reverse is true.

  在一些实验中，厚味的效果似乎增强了鲜味的感受，而其它一些实验则相反。

• 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。

• 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。

• go with your gut: japanese scientists recently identified umami receptors not only on the tongue but throughout the digestive 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。

• 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。

• 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。

• 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。