不过该研究的主要作者尼古拉斯·埃里克森告诉记者:“个人对香菜的喜好和这个基因的关系并不大。”实际上,这个研究表明,基因组成只是某些人反感香菜的一小部分原因。埃里克森和他团队的这一研究已经发表在arXiv.org网站上。
The scientists pinpointed three more genes that influence our perception of cilantro: Two of the genes are involved with tasting bitter foods and one gene detects pungent compounds, like those in wasabi.
通过研究,这些科学家又指出三个影响我们对香菜接受度的基因。其中有两个和品尝苦味有关,第三个和探测类似芥末的刺激性气味有关。
Overall, Eriksson says these studies demonstrate that DNA does shape our opinion of cilantro, but probably not enough that we can't overcome it. "It isn't like your height, that you're stuck with. People can change it," he says.
总之,埃里克森认为,虽然DNA的确会影响人们对香菜的好恶,但却还在可控范围内。他说:“这并不像你的身高一样,一旦定型就不可改变。我们还是可以改变对香菜的看法的。”
As Nature reports, McGee offers a strategy for building up an appreciation for the herb: Try a cilantro pesto. Crushing the leaves, he says, releases enzymes that convert the soapy, stinky compounds into more mild aromas.
根据《自然杂志》的报道,麦基为我们提供了一个接受香菜的食谱:香菜蒜香酱。把香菜的叶子捣碎,这样香菜就能释放出多种酶,把刺鼻的肥皂味变成更轻微的香气。
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