Dr Sasano supplemented the diets of his volunteers with kombucha, an umami-rich infusion of kelp.

高史博士在志愿者的食谱中补充了昆布茶，一种含有海带、鲜味丰富的茶饮。

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One of them, by Takashi Sasano of Tohoku University and his colleagues, suggests a link between loss of sensitivity to umami in the elderly and poor overall nutrition.

其中一篇是东北大学的笹野高史和他的同事写的，他们指出老年人对鲜味灵敏度的丧失与整体营养不良有关。

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