Heat treatments, time and salt have a significant impact on the water-soluble umami-related substances of pork ribs.
热处理方式、时间和盐对排骨中水溶性鲜味物质有较大影响。
参考来源 - 排骨藕汤加工工艺及其滋味研究·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
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。
Moreover, if umami does signal satiation, then it might be a useful tool for dieticians.
此外，如果鲜味真的是饱腹的信号，也许对营养师是一个有用的工具。
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。
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