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.
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.
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.
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.
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.
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.
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.
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.
