• 这两种奶酪的味道和口感大不相同。

    The two cheeses were very different in both taste and texture.

    《牛津词典》

  • 这道菜的味道和口感搭配得很奇特。

    This dish has an unusual combination of tastes and textures.

    《牛津词典》

  • 是压力将咖啡油脂释放出来;这些油脂充分乳化融合给咖啡带来浓郁、醇厚的口感。

    It is the pressure which releases the coffee oils; these emulsify and give the coffee its rich, velvety texture.

    《柯林斯英汉双解大词典》

  • 它会让汤的口感更好,更浓稠。

    It adds texture and thickness to the soup.

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  • 克菲尔酒的口感与什么相似?

    What is the texture of kefir in the mouth similar to?

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  • 现在来讲讲口感。

    Now for the taste.

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  • 要进一步改善口感,看看它的“肚脐”:在有花的一端,茄子会有一个椭圆或圆形的小凹。

    To further improve taste, check out its "belly button": At the blossom end, eggplants have either an oval or round dimple.

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  • 现在,商家正在引进很多无脂的食物,他们称这些食物有着和传统高脂肪食物相同的味道和口感。

    Now manufacturers are introducing fat-free versions of various foods that they claim have the taste and texture of the traditional high-fat versions.

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  • 视觉和声音线索也有影响,比如嘎吱嘎吱的声音,还有触觉,包括食物在嘴唇上和嘴里的质地和口感。

    Visual and sound cues contribute, such as crunching, as does touch, including the texture and feel of food on our lips and in our mouths.

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  • 事实上,一个多世纪以来,纽约的市政用水一直被称为自来水中的香槟,它最近被认为是世界上口感和纯度最好的水之一。

    In fact, New Yorks municipal water for more than a century was called the champagne of tap water and until recently considered among the best in the world in terms of both taste and purity.

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  • 食物的味道、质地和口感往往是我们关注的重点,但最重要的是我们咀嚼食物时产生的轻微的气息,科学家们称之为“鼻后气味”。

    The taste, texture, and feel of food are what we tend to focus on, but most important are the slight puffs of air as we chew our food—what scientists call "retronasal smell".

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  • 狗咬的伤口感染了。

    The wound from the dog bite had become infected.

    《牛津词典》

  • 广式月饼软糯,口感浓郁厚重。

    Guangzhou-style moon cakes are tender, rich, and heavy.

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  • 海蒂的胸口感到一阵剧痛。

    A great pain shot through Heidi's breast.

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  • 鸡蛋有两个作用。蛋清有助于蛋糕发酵,而蛋黄则使蛋糕口感丝滑。

    Eggs serve two purposes. The whites help the cake to rise, while the yolks give it a creamy texture.

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  • 想象一下人们对柠檬刺激性气味的反应,并将其与人们享受巧克力丝滑口感的表情进行比较。

    Consider the response to the sharpness of a lemon and compare that with the face that is welcoming the smooth wonder of chocolate.

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