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科学美国人60秒:球形甘蓝和酒

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Do Wine over Those Brussels Sprouts

球形甘蓝和酒

Thanksgiving is, of course, really all about the side dishes. And alongside mashed potatoes and yams, Brussels sprouts are a common side on many Thanksgiving tables. Not that they're equally appreciated. But science is here to save turkey day, with a way to mitigate the sprouts' intense, slightly bitter flavor: take swigs of red wine as you eat 'em.

当然,感恩节其实全是配菜。除了土豆泥和山药,球芽甘蓝也是许多感恩节餐桌上常见的配菜。这并不表明球芽甘蓝同样受到人们的喜欢。科学知识可以降低甘蓝的苦味——在吃甘蓝的时候喝几口红酒,从而让感恩节更加欢乐:。

Like any human research study, or perhaps more importantly for one in which you'll be forcing people to eat Brussels sprouts, the project started off with approval from an ethics committee.

像其他人类研究一样,或者其他更重要的研究一样,会强迫人们吃球芽甘蓝,这个项目开始时得到了道德委员会的认可。

Researchers then served 28 volunteers slices of microwaved Brussels sprouts, and asked them to rate the intensity or bitterness of their flavor on a scale of 1 to 10. They then alternated their bites with red wine, gravy, and bottled water. And rated the flavor again.

然后,研究人员给28名志愿者提供了几片微波芽甘蓝,并让他们给这些芽甘蓝的味道从1到10分打分。然后他们轮流搭配红酒、肉汁和瓶装水来食用甘蓝。再次评估味道。

Turns out, the subjects scored the sprouts as significantly less intense after a sip of wine: 3.5 out of 10, compared to 5.5. Maybe, the scientists write, because the astringency of wine interferes with saliva's ability to deliver bitter flavor molecules to the taste buds.

结果表明,受试者在小酌一口酒之后,口味评分降低:先前是5.5分,现在为3.5分。科学家们写道,可能是因为葡萄酒的涩味干扰了唾液向味蕾传递苦味分子的能力。

The results are in the Journal of Texture Studies…a real publication.

该探究结果发表在《纹理研究杂志》上——一本真正的出版物。

Unfortunately for the kids at the table, gravy and water did not do the taste trick. But for adults who choose to use this Thanksgiving hack—please imbibe responsibly. Though I don't imagine you'll be eating that many Brussels sprouts.

不幸的是,对于坐在餐桌旁的孩子们来说,肉汁和水并没有起到味觉的作用。但是对于过感恩节的成年人,尽情饮酒吧!不过我认为你不会吃那么多球芽甘蓝。

Do Wine over Those Brussels Sprouts

Thanksgiving is, of course, really all about the side dishes. And alongside mashed potatoes and yams, Brussels sprouts are a common side on many Thanksgiving tables. Not that they're equally appreciated. But science is here to save turkey day, with a way to mitigate the sprouts' intense, slightly bitter flavor: take swigs of red wine as you eat 'em.

Like any human research study, or perhaps more importantly for one in which you'll be forcing people to eat Brussels sprouts, the project started off with approval from an ethics committee.

Researchers then served 28 volunteers slices of microwaved Brussels sprouts, and asked them to rate the intensity or bitterness of their flavor on a scale of 1 to 10. They then alternated their bites with red wine, gravy, and bottled water. And rated the flavor again.

Turns out, the subjects scored the sprouts as significantly less intense after a sip of wine: 3.5 out of 10, compared to 5.5. Maybe, the scientists write, because the astringency of wine interferes with saliva's ability to deliver bitter flavor molecules to the taste buds.

The results are in the Journal of Texture Studies…a real publication. [Guy Carpenter et al., Wine astringency reduces flavour intensity of Brussels Sprouts]

Unfortunately for the kids at the table, gravy and water did not do the taste trick. But for adults who choose to use this Thanksgiving hack—please imbibe responsibly. Though I don't imagine you'll be eating that many Brussels sprouts.


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