那鲑鱼肉的颜色为什么又粉又橙呢？莫里特森说，这是特例。

So what about the pinkish-orange color of salmon? That's a special case, Mouritsen says.

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南丹麦大学的奥利。莫里特森，本周《味道》期刊的另一位论文作者称，鲜味和厚味也许只是生物分子银币的两面。

Ole Mouritsen of the University of Southern Denmark, author of yet another paper in this week's Flavour, says that umami and kokumi may simply be two sides of the same biomolecular coin.

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莫里特森说，相比之下，“陆地动物——比如我们人类——需要一直保持站立的姿态。”所以我们的肌肉纤维更密集、更强健、更结实。

By contrast, "Land animals - like ourselves - are always working to keep themselves upright and keep their shape," Mouritsen says, so our muscle fibers are thicker, tougher and firmer.

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