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颜色品味
1、after taste───[生理]余味；后味
2、cusk taste───尖吻
3、unerring taste───无误的味道
4、heighten taste───提高品味
5、taste bud───[解剖]味蕾；n.味蕾
6、f taste───f味道
7、cover taste───盖住味道
8、bitter taste───味苦，苦味；苦味; 苦头
9、taste───vi.尝起来；有…的味道；n.味道；品味；审美；n.(Taste)人名；(法)塔斯特；vt.尝；体验
1、Taste characteristics: bright color, taste unique, beautiful shape, rich milk.───口味特点：色泽鲜艳，口感独特，造型美观，奶香浓郁。
2、Pickled green mustard, pear in half, shred, mix with sugar, sweet-scented osmanthus, and raisins, color taste superb.───盐渍绿榨菜、鸭梨各半，切丝，拌以白糖、桂花和葡萄干、色味俱佳。
3、Others like their chilies red. Both give color, taste and differing amounts of heat to salads, soups , salsa and other foods.───两者都能给沙拉、汤羹及调味汁和其他食物带来色彩、美味和不同的热量。
4、Produced in summer and autumn of yak butter, bright-yellow color, taste sweet, good taste, is light yellow in winter.───产于夏、秋两季的牦牛酥油，色泽鲜黄，味道香甜，口感极佳，冬季的则呈淡黄色。
5、feel , smell, then let students tell their characteristic separately: Form , color , taste , etc. , can also explain their nutritive value .───把自己带来的瓜果拿出来，摸一摸，闻一闻，然后让学生分别说出它们的特征：形状、颜色、味道等，还可以说明它们的营养价值。
6、The instant your brain registers the word apple, it recalls the shape, color, taste, smell and texture of that fruit.───当你的大脑记住“苹果”这个词的时候，它就会想起这个水果的形状、颜色、味道、气味和质地。
7、It stabilizes the color, taste, and texture of foods , particularly vegetables.───它稳定食物的颜色、味道和组织，尤其是蔬菜。
8、On the whole, dishes here are well cooked, with perfect combination of color, taste and appearance.───整体来讲，这儿的菜做得都很不错，色味俱全！
9、Herring suggested that different modes of sensation, such as pain, taste, and color, might be correlated with the discharge of specific kinds of nervous energy.───赫灵指出，不同的感觉模式，如痛觉、味觉和色觉，可能与特定种类的神经能量的释放有关。
1、Produced in summer and autumn of yak butter, bright-yellow color, taste sweet, good taste, is light yellow in winter.
2、A concrete representation would refer to the shape, color, taste, and smell of the plant, and connect the item to its most common use –a food product.