说起食物的味道,我们可能会想到5种熟悉的基本味道:酸、甜、苦、辣、咸,或许还有第6种味道——鲜味,但一些美食家和科学家认为其实还应该加上一种,就是厚味。浓郁的厚味,却吃不出味道厚味这个概念,最早起源于日本。顾名思义,就是一种很浓的美味,最初是指熟大蒜的味道,研究人员觉得厚味是一种黏稠、质感奢华的感觉,仿佛是被剥离脂肪的肉类的味道,或者你可以想象成咸奶油那种稠密又浓郁的味道。而国外食品专家曾给出一个详细的描述:持续时间很长的味道、浓稠的口感 When it comes to the taste of food, we may think of five familiar basic flavors: sour, sweet, bitter, spicy, salty and perhaps the sixth flavor - umami, but some gourmets and scientists think that actually it should be added One is the thick taste. Rich aroma, but can not eat the concept of taste Atsumi, originated in Japan. As the name implies, it is a very strong flavor, initially referring to the taste of cooked garlic, the researchers think that thick taste is a sticky, luxurious feeling, as if the meat is stripped fat taste, or you can imagine as salty The dense and rich cream flavor. Foreign food experts have given a detailed description: the long duration of the taste, thick taste