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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《科学一刻》，我们来探讨一个有争议性的烹饪难题：关于香菜的大辩论。
According to scientists working at the Monell Chemical Senses Center, the smell of cilantro usually produces a “love it” or “hate it” response.
据莫奈尔化学感官中心的科学家表示，香菜的气味会让人产生“喜欢”或者“讨厌”两种反应。
Researchers used gas chromatography to isolate the different components of the cilantro smell.
研究人员使用了气相色谱法来分离香菜气味的不同成分。
They learned that its distinct aroma comes primarily from a group of molecules called aldehydes.
他们了解到，其独特的香气主要来自一组名为“醛”的分子。
译文为可可英语翻译，未经授权请勿转载!
