Today, umami is recognized as one of the five basic tastes in food science.

现在，鲜味已被认定为食品科学五大基本味觉之一。

Each basic taste is produced by unique molecular mechanisms that can't be replicated by combining other known tastes.

每一种基本味觉都是由独一无二的分子机制产生的无法通过结合其他已知味觉来复制。

To be an official basic taste, this sense should fulfill certain criteria.

作为官方的基本品味， 这种感觉应该满足某些标准。

Molecules in the liquid are detected by receptors in my mouth, and categorized as one of five basic tastes.

液体中的分子被我嘴里的受体检测到，并被归类为五种基本味道之一。

This could mean that fat itself is truly one of the basic tastes, joining the ranks of sweet and sour.

这可能意味着脂肪本身确实是一种基本味道，加入了酸甜的行列。

Molecules in the liquid are detected by receptors in my mouth, and categorized as one of five basic tastes. That's salty, sour, bitter, sweet and umami.

嘴巴里的受体感知到液体分子然后把它们归类为五种基本味道，即酸，甜，苦，咸，鲜。

Umami — also known as savory — is now considered the fifth basic taste, and many still debate the existence of tastes like fatty, alkaline, metallic, and water-like.

旨味（umami）——又称鲜味——如今被认为是第五种基本味道，还有很多人仍在辩论其他味道是否存在：比如脂肪味、碱味、金属味、水味等。

When our nose isn't working properly and food seems flavorless, it's because we're only tasting those basic tastes without any of the complex odors detected through smell.

当我们的鼻子不能正常工作并且食物看起来没有味道时，这是因为我们只是在品尝那些基本的味道，而没有通过嗅觉检测到任何复杂的气味。