不同人的口味敏感度差别很大。所谓的“超级味觉者”能够比常人品尝到更强烈的味道。另外,取决于基因差异,我们中四分之一以上的人甚至尝不出一种叫做苯硫脲的化合物。
Since our individual tasting talents vary, researchers from Deakin University in Australia were keen to put the discovery about starchy tastes to the population test.
正由于每个人的味觉天赋不同,澳大利亚迪肯大学的研究人员热衷于将淀粉味这一发现纳入人口测试。
A group of 34 adults had their bodies measured and diets detailed before and after they participated in a number of tasting sessions.
34名成年人在参加一些品尝会前后都分别被测量了身体,并记录了详细的饮食习惯。
Each subject was given solutions of a starch called maltodextrin and the soluble fibre oligofructose in different concentrations - to determine their range of sensitivities.
每个受试者都尝试了不同浓度的麦芽糖糊精淀粉溶液和水溶性纤维低聚果糖,用来确定其味觉敏感度范围。
Adding up the numbers, it was clear some volunteers were better at spotting whether they were sipping starch or fibre at low concentrations.
随着受试数量增加,很明显,溶液浓度较低的情况下,只有一部分志愿者能更好地辨认出自己是否尝到了淀粉或纤维。
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