Umami: Although there is no direct English translation, umami is essentially the fifth taste. Discovered and noted by Chinese gourmets more than 1,200 years ago, the concept is fairly new to western scientists and gourmets alike. Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami. This taste tends to bring out tannins or the oaky character in wines.

鲜味：尽管没有直接的英语翻译，鲜味本质上属于第五味觉，1,200多年前，由中国美食家发现并指出的，这个概念对西方科学家和美食家而言相当新颖。蘑菇，清炖肉汤，长时间煮的肉，腌肉，虾，番茄干和酱油等都含有鲜味。这种味道会带出葡萄酒的单宁或橡木味。