coats taste buds 2. its rich, creamy texture that  elevates mouthfeel 3.its enticing aroma produced  

包裹味蕾 2. 其豐富的奶油質地可提升口感 3.

by the Maillard reaction when heated; 4.its  umami flavor from the presence of glutamate 5.our  

加熱時美拉德反應產生的誘人香氣； 4. 谷氨酸的存在帶來的鮮味 5. 我們

evolutionary preference for high-energy, high-fat  foods. These factors make butter an irresistible  

對高能量、高脂肪食物的演化來的偏好。這些因素使奶油成

and versatile ingredient in cooking and baking,  contributing to its overall deliciousness.

為烹飪和烘焙中不可抗拒的多功能成分，有助於其整體美味。