評(píng)論
打印
On today’s Moment of Science, we’ll be sniffing our way through a controversial culinary conundrum: the great cilantro debate.
今天的《科學(xué)一刻》欄目，我們將來探討一個(gè)有爭(zhēng)議性的烹飪難題：關(guān)于香菜的大辯論。
According to scientists working at the Monell Chemical Senses Center, the smell of cilantro usually produces a “l(fā)ove it” or “hate it” response.
據(jù)莫來爾化學(xué)感官中心的科學(xué)家稱，香菜的氣味通常會(huì)讓人產(chǎn)生“喜歡它”或者“討厭它”這兩種反應(yīng)。
Researching The Response
關(guān)于這兩種反應(yīng)的研究
Researchers used gas chromatography to isolate the different components of the cilantro smell. They learned that its distinct aroma comes primarily from a group of molecules called aldehydes.
研究人員使用了氣相色譜法分離香菜氣味的不同組成部分。他們了解到，其獨(dú)特的香氣主要來自一組稱為醛的分子。
Aldehydes are one of the main by products of soap making. There are a few different aldehydes in the cilantro aroma “recipe. One emits the offensive soapy odor that makes you cringe. But, another produces the fresh, green, citrusy aroma that people like me find so appealing. Our ability to detect these different parts of the cilantro scent spectrum varies widely, and is linked to our genetics. Some people can’t smell the good part at all.
醛是肥皂的主要成分之一。香菜的氣味“配方”中含有幾種不同的醛。其中一種會(huì)發(fā)出令人不快的肥皂水的氣味而使你畏縮。但是，另外一種會(huì)產(chǎn)生清新的柑橘味的香氣，像我就非常喜歡這種香味。人們察覺香菜中各種香味的能力差距很大，而這與我們的基因是有聯(lián)系的。有些人甚至不能聞其中好聞的部分。
Future Research
未來研究
We need more research to figure out the exact details, but the science of smells indicates that, when it comes to liking or hating cilantro, genetics matter. Thanks to our DNA, we pick up on the good and bad parts of the cilantro sensory experience in different ways.
我們需要更多的研究以找出確切的信息。但氣味科學(xué)表明，喜歡或討厭香菜與我們的遺傳基因有關(guān)。我們之所以能通過不同的方式來感受香菜中好聞和不好聞的部分，這都要?dú)w功于我們的DNA。
