flavourless

简明释义

英[ˈfleɪvələs]美[ˈfleɪvərləs]

adj. 无趣味的；[食品] 无味的

英英释义

单词用法

同义词

反义词

例句

1.The polysaccharide was white, flavourless and soluble in water and insoluble in organic solvents, with 90.07% of polysaccharide, 88.25% of glucomannan and 2.53% of protein.

制备的酵母提取物为白色粉末，无味，易溶于水，不溶于有机溶剂，其总糖含量为90.07％，其中葡甘露聚糖含量为88.25％，蛋白质含量为2.53％。

2.The polysaccharide was white, flavourless and soluble in water and insoluble in organic solvents, with 90.07% of polysaccharide, 88.25% of glucomannan and 2.53% of protein.

制备的酵母提取物为白色粉末，无味，易溶于水，不溶于有机溶剂，其总糖含量为90.07％，其中葡甘露聚糖含量为88.25％，蛋白质含量为2.53％。

3.The meat was tough and flavourless.

这肉咬不动，又没有滋味。

4.The soup was completely flavourless, making it hard to enjoy the meal.

这汤完全是无味的，让人很难享受这顿饭。

5.I prefer my food to have a kick; I can't stand flavourless dishes.

我更喜欢我的食物有点刺激；我受不了无味的菜肴。

6.After adding more spices, the flavourless chicken became much more appetizing.

加了更多香料后，这只无味的鸡肉变得更加开胃。

7.Many diet foods are often criticized for being flavourless and bland.

许多减肥食品常常被批评为无味的和乏味的。

8.The cake turned out flavourless because I forgot to add any vanilla extract.

这蛋糕做得无味的，因为我忘记加香草提取物了。

作文

Food is an essential part of our lives, not only for sustenance but also for pleasure and enjoyment. When we think about food, we often envision vibrant colors, enticing aromas, and rich flavors. However, there are times when we encounter dishes that are simply flavourless (无味的). This experience can be disappointing, especially when we have high expectations or are trying something new. In this essay, I will explore the concept of flavourless food, why it occurs, and how it affects our overall dining experience. Firstly, let us consider what makes food flavourless. The primary reason for this lack of flavor can be attributed to the absence of seasoning. Seasoning plays a crucial role in enhancing the natural taste of ingredients. For instance, a piece of boiled chicken might be flavourless if cooked without salt, herbs, or spices. The same applies to vegetables; steamed broccoli can be quite dull without a sprinkle of salt or a drizzle of olive oil. Therefore, the art of cooking often lies in the balance of flavors, and without proper seasoning, even the freshest ingredients can result in a flavourless dish. Another reason food can be flavourless is due to the quality of the ingredients used. Fresh, high-quality produce tends to have a more robust flavor profile compared to older or lower-quality items. For example, tomatoes that are ripe and in season burst with flavor, while out-of-season tomatoes may taste bland and flavourless. Moreover, the cooking methods employed can also impact the taste of food. Overcooking can lead to a loss of flavor, making vegetables mushy and unappetizing. Thus, understanding how to select ingredients and cook them properly is vital to avoid flavourless meals. The experience of eating flavourless food can also affect our emotions and perceptions. Food is often associated with memories and cultural significance. When we eat a meal that lacks flavor, it can evoke feelings of disappointment or dissatisfaction. Imagine going to a highly-rated restaurant, excited to try a new dish, only to find it flavourless. Such experiences can lead to negative reviews and a reluctance to return to that establishment. On the other hand, a flavorful meal can create lasting memories and encourage us to share our experiences with others. Furthermore, the psychological aspect of flavor cannot be overlooked. Our brains are wired to seek pleasure from food, and flavor plays a significant role in that pleasure. When we consume something that is flavourless, our brain does not receive the same satisfaction signals as it would from a well-seasoned dish. This can lead to overeating as we subconsciously search for more satisfying flavors. In contrast, a delicious meal can leave us feeling fulfilled and content. In conclusion, flavourless food can arise from various factors, including inadequate seasoning, poor-quality ingredients, and improper cooking techniques. The impact of eating flavourless meals extends beyond mere taste; it can affect our emotions, perceptions, and even our eating habits. To enhance our dining experiences, it is essential to focus on the flavors we create and appreciate the art of cooking. By doing so, we can ensure that our meals are not only nutritious but also bursting with flavor, avoiding the disappointment of flavourless food altogether.

食物是我们生活中不可或缺的一部分，不仅提供营养，还有带来乐趣和享受。当我们想到食物时，通常会联想到鲜艳的颜色、诱人的香气和丰富的味道。然而，有时候我们会遇到一些简单的flavourless（无味的）菜肴。这种经历可能令人失望，尤其是当我们有很高的期望或尝试新事物时。在这篇文章中，我将探讨flavourless食物的概念，为什么会出现这种情况，以及它如何影响我们的整体用餐体验。 首先，让我们考虑是什么让食物变得flavourless。造成这种缺乏风味的主要原因可以归因于调味品的缺乏。调味在提升食材自然味道方面起着至关重要的作用。例如，如果没有盐、香草或香料，一块煮熟的鸡肉可能会是flavourless的。蔬菜也是如此；蒸西兰花如果没有撒上一点盐或淋上一点橄榄油，可能会显得非常平淡。因此，烹饪的艺术往往在于风味的平衡，没有适当的调味，即使是最新鲜的食材也可能导致flavourless的菜肴。 食物之所以可能flavourless的另一个原因是所用材料的质量。新鲜、高质量的农产品往往比老旧或低质量的食材具有更强的风味。例如，当季成熟的番茄充满了风味，而非当季的番茄可能尝起来平淡无味且flavourless。此外，所采用的烹饪方法也会影响食物的味道。过度烹饪会导致风味的丧失，使蔬菜变得软烂且不具吸引力。因此，了解如何选择食材并正确烹饪对于避免flavourless的餐点至关重要。 吃到flavourless食物的体验也会影响我们的情感和感知。食物常常与记忆和文化意义相关联。当我们吃到缺乏风味的餐点时，可能会引发失望或不满的情绪。想象一下，去一家评价很高的餐厅，兴奋地想尝试一道新菜，却发现它是flavourless的。这种经历可能导致负面评价，并使我们不愿意再回到那家餐厅。相反，一顿美味的餐点可以留下持久的记忆，并鼓励我们与他人分享我们的经历。 此外，风味的心理学方面也不容忽视。我们的脑子被编程为从食物中寻求愉悦，而风味在这种愉悦中起着重要作用。当我们消费一些flavourless的东西时，我们的大脑不会像从调味良好的菜肴中获得同样的满足信号。这可能导致我们过度进食，因为我们潜意识中在寻找更令人满意的风味。相反，一顿美味的餐点可以让我们感到满足和快乐。 总之，flavourless的食物可能由多种因素引起，包括调味不足、食材质量差和烹饪技巧不当。吃到flavourless的餐点的影响不仅仅是味道；它可以影响我们的情感、感知，甚至我们的饮食习惯。为了增强我们的用餐体验，专注于我们创造的风味并欣赏烹饪的艺术是至关重要的。通过这样做，我们可以确保我们的餐点不仅营养丰富，而且充满风味，从而避免无味食物的失望。