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。
"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。”
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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