saccharinity

简明释义

英[sækəˈrɪnɪti]美[sæˈkɛrɪnɪti]

n. 含糖量；甜蜜；甜度

英英释义

单词用法

同义词

反义词

例句

1.The results showed: planting density is the major factor that affected production of sweet sorghum stem and Seed and saccharinity .

结果表明：密度是影响甜高粱秸秆产量、籽粒产量和秸秆平均锤度的主要因素。

2.Planting density is the major factor that affected production of sweet sorghum stem and Seed and saccharinity.

种植密度是影响甜高粱茎，种子和糖精含量的主要因素。

3.The low-saccharinity cane sugar comprises the following preparation steps: a triterpene glycoside solution is prepared in a container;

该低甜度蔗糖的制备步骤是：在一个容器里配制三萜烯糖苷溶液；

4.The low-saccharinity cane sugar comprises the following preparation steps: a triterpene glycoside solution is prepared in a container;

该低甜度蔗糖的制备步骤是：在一个容器里配制三萜烯糖苷溶液；

5.The saccharinity of the syrup was perfect for the pancakes.

这种糖浆的糖分非常适合搭配煎饼。

6.She adjusted the recipe to balance the saccharinity with a hint of salt.

她调整了食谱，以平衡糖分和一点盐的味道。

7.The wine's saccharinity gave it a rich and full-bodied flavor.

这款葡萄酒的糖分使其口感丰富且醇厚。

8.The dessert had a delightful saccharinity that made it irresistible.

这道甜点的糖分让人无法抗拒。

9.In his analysis of the fruit, he noted its high saccharinity as a key factor in its sweetness.

在对这种水果的分析中，他指出其高糖分是其甜味的关键因素。

作文

In the realm of gastronomy, the term saccharinity refers to the sweetness of a substance, particularly in relation to food and beverages. It is a crucial concept that influences our culinary experiences and preferences. As we explore various cuisines around the world, we often encounter different levels of saccharinity that can either enhance or detract from the overall flavor profile of a dish.For instance, consider the rich and diverse flavors found in Asian cuisine. Dishes like sweet and sour chicken or teriyaki salmon showcase a delightful balance of saccharinity and savory elements. The sweetness in these dishes is not merely for indulgence; it plays a vital role in creating harmony among contrasting tastes. The saccharinity in the sauce complements the umami flavors of the meat, resulting in a well-rounded culinary experience.On the other hand, too much saccharinity can overwhelm the palate. A dessert that is excessively sweet may mask the subtleties of its ingredients, leading to a one-dimensional taste. This is why pastry chefs often strive for a delicate balance when crafting their creations. They understand that the right amount of saccharinity can elevate a dessert, making it enjoyable without overpowering the senses.Moreover, saccharinity is not limited to traditional sweeteners like sugar or honey. Natural sources of sweetness, such as fruits, also contribute to the saccharinity of a dish. For example, ripe mangoes and strawberries bring a refreshing sweetness that can enhance salads or salsas. Chefs and home cooks alike are increasingly recognizing the importance of incorporating natural sweet elements into their recipes, as they provide not only flavor but also nutritional benefits.In addition to its culinary implications, saccharinity can also be observed in the beverage industry, particularly in the production of wines and cocktails. The level of saccharinity in a wine can significantly affect its taste and aroma. Sweet wines, such as Moscato or dessert wines, have higher levels of saccharinity, which can make them appealing to those with a preference for sweeter flavors. Conversely, dry wines exhibit lower saccharinity, appealing to those who enjoy more robust and less sugary options.Furthermore, the rise of craft cocktails has led to an increased focus on balancing saccharinity with other flavor components. Mixologists experiment with various ingredients to achieve the perfect blend of sweetness, acidity, and bitterness. A well-crafted cocktail will have just the right amount of saccharinity to complement the spirits and mixers, resulting in a refreshing and enjoyable drink.In conclusion, saccharinity is a fundamental aspect of our culinary world, influencing everything from the dishes we prepare to the beverages we enjoy. Understanding this concept allows us to appreciate the intricate balance of flavors that define our favorite foods and drinks. Whether we are savoring a sweet dessert or sipping a perfectly mixed cocktail, the role of saccharinity is undeniable. It is an essential element that enhances our dining experiences, making each meal a delightful journey through taste and texture. As we continue to explore the vast landscape of flavors, let us not forget the importance of saccharinity in creating memorable culinary moments.

在美食领域，术语saccharinity指的是物质的甜味，特别是与食物和饮料相关的甜味。它是一个关键概念，影响着我们的烹饪体验和偏好。当我们探索世界各地的各种美食时，常常会遇到不同程度的saccharinity，这些甜味可以增强或削弱菜肴的整体风味特征。例如，考虑一下亚洲美食中丰富多样的风味。像甜酸鸡或照烧三文鱼这样的菜肴展示了saccharinity和咸味元素之间的美妙平衡。这些菜肴中的甜味不仅仅是为了享受；它在创造对比口味之间的和谐方面起着至关重要的作用。酱汁中的saccharinity补充了肉类的鲜味，形成了圆满的烹饪体验。另一方面，过多的saccharinity可能会淹没味蕾。一道过于甜腻的甜点可能会掩盖其成分的细微差别，导致味道单一。这就是为什么糕点厨师在创作他们的作品时努力追求微妙的平衡。他们明白，适量的saccharinity可以提升甜点的品质，使其愉悦，而不会压倒感官。此外，saccharinity并不限于传统的甜味剂，如糖或蜂蜜。水果等天然甜味来源也为菜肴的saccharinity做出了贡献。例如，成熟的芒果和草莓带来了清新的甜味，可以提升沙拉或莎莎酱。厨师和家庭厨师越来越认识到将天然甜味元素融入食谱的重要性，因为它们不仅提供风味，还有营养益处。除了其烹饪含义，saccharinity还可以在饮料行业中观察到，特别是在葡萄酒和鸡尾酒的生产中。葡萄酒中的saccharinity水平会显著影响其味道和香气。甜酒，如摩斯卡托或甜点酒，具有较高的saccharinity，这使得它们对喜欢甜味的人更具吸引力。相反，干型葡萄酒展现出较低的saccharinity，吸引那些喜欢更浓郁且不那么甜的选择的人。此外，手工鸡尾酒的兴起使得平衡saccharinity与其他风味成分的关注度增加。调酒师通过实验各种成分来达到甜味、酸度和苦味的完美结合。一杯精心制作的鸡尾酒将拥有恰到好处的saccharinity，以补充烈酒和混合饮料，从而形成清新宜人的饮品。总之，saccharinity是我们烹饪世界的基本方面，影响着我们所准备的菜肴和我们所享用的饮料的一切。理解这个概念使我们能够欣赏定义我们最喜欢的食物和饮料的复杂风味平衡。无论我们是在品尝甜点还是在啜饮一杯完美调配的鸡尾酒，saccharinity的作用都是不可否认的。它是一个重要的元素，增强了我们的用餐体验，使每一餐都成为味道和质感的愉快旅程。在继续探索丰富的风味景观时，让我们不要忘记saccharinity在创造难忘的烹饪时刻中的重要性。