描述并且精确定量食物的味道是一项很困难的工作.通过解析味觉机理，对味道制定全方位多维度的标准并进行量化，从而开发分析能够精确分析味道的仪器，可以避免人工调味带来的各种弊端，如高成本、低效率、大偏差.此外，还能利用“标准味道物质”更为精确地复制味道.

It is difficult to describe and accurately quantify the taste of food. The analysis of taste mechanism can help establish a comprehensive and multi-dimensional standard for tasting and quantifing it. The development of an instrument for accurate analysis of taste can avoid various disadvantages brought by artificial seasoning, such as high cost, low efficiency, and large deviation. Besides, the standard flavor material can be applied to more accurately copy the taste.