(재미없는)
맛없는
describing food that has no flavor or taste
(톡 쏘는)
매운
having a pleasantly sharp or spicy taste
(신맛 나는)
수렴성의
having a sharp, bitter, or sour taste
(질릴 정도로 달콤한)
너무 달콤한
excessively sweet to the point of being unpleasant
(별로인)
맛이 없는
describing food that does not have a pleasant taste
(달콤한)
꿀 같은
having a deliciously sweet and pleasant taste
(맛이 고약한)
악취가 나는
having a strong and unpleasant taste or smell
(냄새가 고약한)
악취가 나는
having a strong and unpleasant smell
(썩은 냄새가 나는)
곰팡내 나는
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation
(향긋한)
향기로운
having a distinct and often pleasant natural scent
(썩은)
부패한
breaking down and rotting, typically referring to organic material
(천상의)
신성한
describing food or aromas that are divine or heavenly
(스컹크 같은)
스컹키한
having a strong, pungent smell, often likened to the scent of a skunk
(음산한)
부패한
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils
N/A
causing strong displeasure or disgust, particularly affecting the senses
(미각)
우마미
a taste that is not sour, bitter, salty, or sweet, found in some foods such as meat, etc.
Umami is often described as the fifth basic taste, alongside sweetness, sourness, bitterness, and saltiness. It is a savory or meaty taste sensation that is characteristic of foods containing glutamate, a type of amino acid. Umami is often found in foods such as meats, cheeses, mushrooms, tomatoes, and fermented products like aged cheeses and soybean paste. It adds depth, richness, and complexity to dishes, enhancing their overall flavor profile.
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20에서 Tastes and Smells 단어를 배웠습니다. 학습 및 어휘 복습을 개선하려면 연습을 시작하세요!
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