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单词 umami
释义
umami
noun[U]
uk
/uːˈmɑː.mi/us
/uːˈmɑː.mi/
astrongtastethat is notsweet,sour,salty, orbitterand that is often referred to as "the fifthtaste":
（像奶酪和蘑菇等食物的）美味；鲜味
Thepasteisbasedon the fifthtaste, umami, which is theintenselysavourytasteimpartedby glutamates thatoccurnaturallyin manyfoodssuch asmeat,fish, andvegetables.这种糊状物是基于第五种味道的鲜味，这是一种由谷氨酸赋予的浓烈美味，它天然存在于肉类、鱼类和蔬菜等许多食物中。
SMART Vocabulary: related words and phrases
Flavours & tastes
  • -flavoured
  • acidic
  • acidulous
  • aftertaste
  • ageusia
  • astringency
  • dishwater
  • flavourful
  • flavourless
  • flavoursome
  • fruitiness
  • fullness
  • plummy
  • pungent
  • saltiness
  • salty
  • savory
  • savoury
  • seasoned
  • watery
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(Definition ofumamifrom theCambridge Advanced Learner's Dictionary & Thesaurus© Cambridge University Press)

Examplesofumami

umami
In order to obtain a rich,umamiflavor, the ingredients should be simmered for many hours.
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Its taste is rich inumamidue to its high content of various free amino acids, such as glycine, alanine, and glutamic acid.
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These structures are involved in detecting the five (known) elements of taste perception: salty, sour, bitter, sweet, andumami.
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Salts, sweet, sour andumamitastes causes depolarization of the taste cells, although different mechanisms are applied.
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This has a rich feel and sweetumamitaste.
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It is known to play a large role in the transduction of bitter, sweet andumamistimuli.
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The gustatory system is responsible for differentiation between sweet, sour, salty, bitter, andumami.
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Soy sauce has a distinct yet basic taste ofumami, due to naturally occurring free glutamates.
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The most common salty condiment was "garum," the fermented fish sauce that added the flavor dimension now calledumami.
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Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out theumamiflavour from the dried mushrooms.
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The taste ofumamiis thought to signal protein-rich food.
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Additional ingredients that provideumamiflavouring can be also added.
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He discovered the common component that produced the flavor of meat, seaweed and tomatoes was glutamate, which produces the sensation of "umami".
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Five basic tastes are recognized today: salty, sweet, bitter, sour, andumami.
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Someumamitaste buds respond specifically to glutamate in the same way that sweet ones respond to sugar.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
#https://dictionary.cambridge.org//dictionary/english/umami##
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更新时间：2024/12/27 13:53:55