| 释义 |
umami, n.
Brit. |ʊˈmɑːmi|, U.S. |ˌuˈmɑmi|
Forms: 19– umame, 19– umami
[‹ Japanese umami deliciousness (1721 or earlier) ‹ uma-, stem of umai delicious + -mi, suffix forming abstract nouns from adjectives (but commonly written as if from -mi taste).]
A category of taste corresponding to the ‘savoury’ flavour of free glutamates in various foods, esp. protein-rich fermented and aged ones such as mature cheeses and soy sauce; spec. the flavour of monosodium glutamate. Also: monosodium glutamate itself.
Umami is sometimes described as a fifth basic taste alongside sweet, sour, salt, and bitter.
1979New Scientist 3 May 361 To the Japanese the ‘umami’ flavour is among the most essential. They explain it to Westerners as the taste of broth, of meat, of tuna and of seaweed. 1993Independent on Sunday 4 Apr. (Rev. Suppl.) 48/1 The Glutamate Information Bureau in London..prefers to call MSG by its Japanese name, umami—which means deliciousness. 2000Daily Tel. 25 Jan. 12/5 Today's study in the journal Nature Neuroscience identifies the molecule on the tongue that responds to umami. 2003A. Telford Kitchen Hand 254 Other foods with umami are naturally brewed soy sauce and fish sauce. |