palatability

简明释义

英[ˈpælətəbəlɪti]美[ˈpælətəbəlɪti]

n. 适口性；风味

英英释义

单词用法

同义词

反义词

例句

1.The results showed that olfactory response of silkworm on pellet and sheet artificial diet had no significant difference, and there were good palatability.

研究结果表明：家蚕对颗粒人工饲料的嗅觉反应和摄食反应与蒸煮切片饲料无明显差异，具有良好的适口性；

2.Conclusion The Bromadiolone baits had good palatability to rodent and efficacy against rodent. It should be generalized.

结论溴敌隆麦米毒饵对家鼠有良好的适口性和杀灭效果，有推广应用价值。

3.Food palatability. food amounts and foraging behavior of 11 species of cagingbirds fed on fleshy-fruits were observed.

对11种食肉质果鸟类的喜食性、食量、取食行为等笼养观察。

4.Provide good palatability for pets to intake optimal nutrients and amount.

产品适口性好，能帮助您的爱物获取最好、最佳的营养。

5.On the other hand the potential impact of acids on palatability and feed intake has been overlooked to a great extent.

另一方面，算对适口性和饲料采食量的潜在影响力在很大程度上被忽略。

6.Also, lactation feeds may contain added fat, animals by-products, or other additives that reduce palatability.

此外，泌乳期饲料可能会使用一些脂肪，动物副产品，以及其他降低饲料适口性的饲料添加剂。

7.Palatability of its sweet and sour taste and rich nutrition.

其味道酸甜适口，营养丰富。

8.The limiting factors in the utilization of plant protein sources by fish are related to diet palatability, digestibility and essential amino acid balance.

水生动物对植物蛋白源的利用主要与适口性、消化率和必需氨基酸平衡相关。

9.Palatability to be hot and cold tea, they can toast taste.

待茶汤冷热适口时，即可举杯品味。

10.The chef experimented with different spices to enhance the palatability of the dish.

厨师尝试了不同的香料来增强这道菜的可口性。

11.Food scientists are constantly researching ways to improve the palatability of low-fat products.

食品科学家们正在不断研究提高低脂产品的可口性的方法。

12.Children are more likely to eat vegetables if their palatability is increased through cooking methods.

如果通过烹饪方法提高蔬菜的可口性，儿童更有可能吃蔬菜。

13.The palatability of the new snack has made it a favorite among teenagers.

这种新零食的可口性使其成为青少年的最爱。

14.Studies show that the palatability of healthy foods can be improved with proper seasoning.

研究表明，通过适当的调味可以提高健康食品的可口性。

作文

Food plays a crucial role in our daily lives, not only for sustenance but also for enjoyment. One of the key factors that determine whether we enjoy a meal is its palatability. The term palatability refers to the pleasantness or acceptability of food and can significantly influence our eating habits and preferences. When we think about palatability, we consider various aspects such as taste, aroma, texture, and even presentation. These elements work together to create an overall experience that can make a dish memorable or forgettable.For instance, imagine biting into a perfectly cooked steak. The juiciness of the meat, combined with the savory flavors of spices and herbs, creates a delightful sensation that enhances its palatability. On the other hand, if the steak is overcooked and dry, the lack of flavor and moisture can diminish its palatability, making it less enjoyable to eat. This example illustrates how important it is for food to be appealing in order to be well-received by diners.Moreover, palatability is not just limited to individual dishes; it also extends to entire cuisines. Some cultures are known for their rich flavors and diverse ingredients, which contribute to the overall palatability of their traditional meals. For example, Indian cuisine is celebrated for its vibrant spices and complex flavor profiles, making it highly palatable for many people around the world. In contrast, some might find certain dishes from other cultures less appealing due to unfamiliar ingredients or cooking methods, highlighting the subjective nature of palatability.The palatability of food can also be influenced by health considerations. As more people become health-conscious, they often seek out foods that are not only delicious but also nutritious. This shift has led to the rise of healthier alternatives that still maintain a high level of palatability. For example, many chefs and food manufacturers are now creating low-calorie versions of popular dishes that do not compromise on taste. This innovation ensures that individuals can enjoy their favorite foods while adhering to dietary restrictions or health goals.In addition to personal preferences, palatability can also vary based on social contexts. Eating is often a communal activity, and the palatability of a meal can be enhanced by the company we keep. Sharing a meal with friends or family can elevate the experience, making the food more enjoyable, regardless of its inherent taste. This social aspect of eating emphasizes that palatability is not solely about the food itself, but also about the memories and connections we forge around the dining table.In conclusion, palatability is a multifaceted concept that encompasses various elements of food enjoyment. From taste and texture to cultural influences and social interactions, the palatability of a meal plays a significant role in our culinary experiences. As we continue to explore new flavors and cuisines, understanding the factors that contribute to palatability can help us appreciate the art of cooking and the joy of sharing meals with others.

食物在我们的日常生活中扮演着至关重要的角色，不仅提供营养，还带来享受。决定我们是否喜欢一餐的关键因素之一就是其palatability。术语palatability指的是食物的愉悦感或可接受性，这可以显著影响我们的饮食习惯和偏好。当我们考虑palatability时，我们会考虑多个方面，例如味道、香气、质地，甚至呈现方式。这些元素共同作用，创造出一种整体体验，使一道菜难以忘怀或令人遗忘。例如，想象一下咬上一口完美煮熟的牛排。肉质的多汁，加上香料和草药的美味，创造出一种令人愉悦的感觉，提升了其palatability。另一方面，如果牛排烹饪过度且干燥，缺乏风味和水分会降低其palatability，使其吃起来不那么愉快。这个例子说明了食物吸引力的重要性，以便获得食客的好评。此外，palatability不仅限于单个菜肴；它还扩展到整个菜系。一些文化因其丰富的风味和多样的成分而闻名，这有助于其传统餐点的整体palatability。例如，印度菜因其鲜艳的香料和复杂的味道组合而受到全球许多人的喜爱。相比之下，有些人可能会发现其他文化的某些菜肴由于不熟悉的成分或烹饪方法而不那么吸引人，这突显了palatability的主观性质。食物的palatability也可能受到健康考虑的影响。随着越来越多的人变得注重健康，他们通常会寻找既美味又营养的食物。这种转变导致了健康替代品的兴起，这些替代品仍然保持较高的palatability。例如，许多厨师和食品制造商现在正在创造低热量版本的流行菜肴，而不妥协于味道。这种创新确保个人可以在遵循饮食限制或健康目标的同时享受他们最喜欢的食物。除了个人偏好，palatability还可能因社会背景而异。饮食通常是一种社交活动，餐点的palatability可以通过我们所处的环境得到提升。与朋友或家人共享一顿饭可以提升体验，使食物更加美味，无论其固有的味道如何。这种饮食的社交方面强调了palatability不仅仅是关于食物本身，还关乎我们在餐桌上建立的记忆和联系。总之，palatability是一个多层面的概念，涵盖了食物享受的各个方面。从味道和质地到文化影响和社会互动，餐点的palatability在我们的烹饪体验中扮演着重要角色。随着我们继续探索新的风味和菜系，理解影响palatability的因素可以帮助我们欣赏烹饪的艺术以及与他人分享餐食的乐趣。