风味与营养价值都是食品的要素。美味的食品不仅可以促进食欲,而且对营养素的消化吸收有极为重要的作用。风味不良的食品即使营养价值有多么高也决不是理想的食品。食品的风味千差万别,我国历来称为“五味”,即:甜、酸、苦、辣、咸。国际上作为科学分类,认为咸、酸、甜、苦四种为原味。实际上远非如此简单,近年来国外又把鲜味、碱味、金属味等列入味觉范畴。此外,味觉还与视觉、嗅觉、听觉、触觉等有相互影响。因此,食品的调制应全面注意色、香、味、形,并且还需要考虑 Flavor and nutritional value are all food ingredients. Delicious food can not only promote appetite, but also the digestion and absorption of nutrients has a very important role. Badly-flavored foods are by no means ideal foods, even at high nutritional value. Different flavors of food, our country has always been called “five flavors”, namely: sweet, sour, bitter, spicy, salty. Internationally as a scientific classification, that salty, sour, sweet, bitter four kinds of original flavor. In fact, far from so simple, in recent years, ugly flavor, base flavor, metal taste included in the category of taste. In addition, taste and vision, smell, hearing, touch, etc. have an impact. Therefore, the modulation of food should pay full attention to color, smell, taste, shape, and also need to be considered