評論
打印
On today’s Moment of Science, we’ll be sniffing our way through a controversial culinary conundrum: the great cilantro debate.
在今天的《科學一刻》，我們來探討一個有爭議性的烹飪難題：關于香菜的大辯論。
According to scientists working at the Monell Chemical Senses Center, the smell of cilantro usually produces a “love it” or “hate it” response.
據莫奈爾化學感官中心的科學家表示，香菜的氣味會讓人產生“喜歡”或者“討厭”兩種反應。
Researchers used gas chromatography to isolate the different components of the cilantro smell.
研究人員使用了氣相色譜法來分離香菜氣味的不同成分。
They learned that its distinct aroma comes primarily from a group of molecules called aldehydes.
他們了解到，其獨特的香氣主要來自一組名為“醛”的分子。
譯文為可可英語翻譯，未經授權請勿轉載!
