1) taste-change-agents
味觉转变剂
1.
Sichuan Wine-making Research Institute has developed taste-change-agents (Type I and Type II) for liquor use based on liquor framing compositions theories and the exploration of working mechnism of organic acids in liquor, which could be used to settle the problems in liquor blending to some extent.
针对白酒存在的"入口甜,回味苦"的普遍现象,应用白酒骨架成分理论,深入剖析有机酸在白酒中的作用机理,四川省酿酒研究所研发的"味觉转变剂Ⅰ型和Ⅱ型"一定程度上解决了白酒在勾调上的诸多问题。
2) mechanical or rheological sense of taste
"力学味觉"或"流变学味觉"
1.
The aim of this work was to investigate the starch gel texture that influenced the mechanical or rheological sense of taste of the starch gel foods.
淀粉凝胶的力学性能决定其“力学味觉”或“流变学味觉”如粘弹性、硬度、粗糙感等属性。
4) taste
[英][teɪst] [美][test]
味觉
1.
Inhibitory responses of parabrachial neurons evoked by taste stimuli in rat;
味觉刺激引起大鼠臂旁核神经元抑制性反应(英文)
2.
Functional MRI study of salty taste cortical areas in human;
咸味觉的磁共振脑功能成像研究
3.
Blocking of AMPAreceptors in the central amygdaloid nucleus modulates the parabrachial nucleus taste responsesin rats;
阻断大鼠杏仁中央核AMPA受体对臂旁核味觉反应的影响(英文)
5) Gustation
[英][gʌs'teiʃən] [美][gʌs'teʃən]
味觉
1.
The Advance of Research in Electro-physiology and Chip Techniques for Olfaction and Gustation;
嗅觉和味觉电生理及其芯片技术的研究进展
6) sense of taste
味觉
1.
Through analyzing the functionality of color and rules of food packing color application,this paper summarizes the application of color in food packing,and emphasizes application of color s sense of taste to enhance the expressive force of food packing design in practice.
通过对色彩的功能性及食品包装色彩的用色规律分析,总结色彩在食品包装中的运用,强调应用色彩的味觉增强食品包装设计的表现力并运用实践。
2.
The sense of taste and its aesthetic perception are very complicated.
味觉及其美感问题是一个十分复杂的问题。
补充资料：味觉
| 味觉 gustatory sense 可溶性物质作用于味觉器官而产生的感觉。通常具有嗅觉、触觉、温度觉和痛觉等成分。日常生活中单纯的味觉是没有的。覆盖在舌面上的味蕾是味感受器，味觉的皮层区在颞叶。咸、甜、苦 、酸是4种基本的味觉。舌的不同部位对这4种味觉刺激的敏感程度不同 ：舌尖对甜，舌根对苦，舌边的中间处对酸，舌的前部对咸刺激最敏感。不同味觉的感受性差别很大。味觉感受性的变化受身体生理状态的影响很大。它反映了机体对某种物质的需要，说明味觉在维持机体内环境的平衡中起着重要的作用。此外，味觉总是以很快的速度发生适应。 |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条