taste sensation

英 [teɪst senˈseɪʃn]

美 [teɪst senˈseɪʃn]

网络  味感; 味觉; 美味佳肴

英英释义

noun

• the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus
  1. the candy left him with a bad taste
  2. the melon had a delicious taste
  Synonym:tastegustatory sensationtaste perceptiongustatory perception

双语例句

• For these patients, usual food flavors taste bland or different, with a few patients losing the sensation of taste altogether.
  对于这些患者，通常食物的味道尝起来变淡或与众不同，其中少数患者完全丧失味觉。
• As a characteristic aesthetic category of Chinese dietary culture, taste sensation has some particularities in aesthetic function, which means taste sensation is not as intuitional and precise as visual or auditory sense, but taste can evoke more aesthetic imagination than any other sense.
  作为一个中国饮食文化特有的审美范畴，味觉审美在审美功能上具有一定的特殊性，味觉不像视觉和听觉那样直观精确，却比任何一种感官都更能唤起人的审美想象。
• a taste which is first sweet, then bitter, leaving a tingling sensation on the tongue.
  先甜后苦，在舌头上留下一丝刺痛感觉的味道
• Taste was fundamentally a kind of sensation, but later it developed to be an aesthetic conception.
  味本是一种生理感受，后来发展为美学概念。
• The first taste is almost sweet, a rush of fruit giving way to a smooth sensation with just enough acid backbone.
  初尝口味偏甜，一抹果味赋予了她恰到好处的酸度。
• Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth due, in particular, to certain polyphenols.
  苦的：一种引起口腔持久苦感的不适味道，特别由多酚等物质引起。
• Be one of the millions enjoying the taste sensation sweeping the nation.
  成为我们当中的一员吧，来尝尝席卷全国的味觉轰动吧。
• With the development of MEMS technology and the advantage of optoelectronic technology, we utilize LAPS ( Light Addressable Potentiometric Sensor) as the platform for investigation of taste sensation and firing response.
  随着微电子微机械加工技术的发展，利用光电技术的优点，采用光寻址电位传感器（LAPS，LightAddressablePotentiometricSensor）芯片作为味觉感受和放电响应研究的平台。
• Unlike protein products under low moisture, proteins extruded under high moisture conditions can have well defined fiber formations, resemble chicken or turkey breast meat, and therefore have enhanced visual appearance and taste sensation.
  与低湿度下生产蛋白产品不同的是，高湿条件下挤压出的蛋白有很好的纤维化结构，它类似于鸡肉或火鸡脯肉，因而提高了视觉效果和口感。
• Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth.
  红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。