sweet-bitter flavor的意思|示意

The flavor of a given food is determined by both the mixture of salt, sour, bitter, and sweet tastes and by the endless number of compounds which give foods characteristic aromas.

任何一种特定食品的风味不但取决于咸、酸、苦、甜的组合，而且还取决于无数能产生食品特征香气的化合物。

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。

Lobular species in the wild tea cultivation characteristics: special flavor, honey-sweet in the upper flu, slightly bitter, some sweet in the posterior segment of the tongue.

中小叶种栽培野生茶特色：中小叶种以特殊香型著称，上颚香甜微蜜感、稍苦，舌面中后段带苦有甘韵。

Researchers took solutions that tasted bitter, sour, sweet, or astringent—a flavor found in legumes and raw produce that creates a dry, puckering feel in the mouth.

研究人员拿出苦，酸，甜以及涩的溶液，这个涩涩的味道是从豆科植物中提取的，让人在嘴巴里觉得是干干、冲冲的味道。

Paired with a nice dry white wine, the sweet flavor of these luscious shrimp provides an extraordinary contrast with the slightly bitter taste of wine.

配上上等的干白，美味大虾的甘醇与葡萄酒的微苦形成鲜明的对比。

Flavor factors include both sensations perceived by the tongue which include sweet, salty, sour, and bitter, and aromas perceived by the nose.

风味要素既包括舌头所能尝到的口味，如甜味、咸味、酸味和苦味，也包括鼻子所能闻到的香味。