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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.
今天的《科学一刻》栏目，我们将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.
据莫来尔化学感官中心的科学家称，香菜的气味通常会让人产生“喜欢它”或者“讨厌它”这两种反应。
Researching The Response
关于这两种反应的研究
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.
研究人员使用了气相色谱法分离香菜气味的不同组成部分。他们了解到，其独特的香气主要来自一组称为醛的分子。
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。香菜的气味“配方”中含有几种不同的醛。其中一种会发出令人不快的肥皂水的气味而使你畏缩。但是，另外一种会产生清新的柑橘味的香气，像我就非常喜欢这种香味。人们察觉香菜中各种香味的能力差距很大，而这与我们的基因是有联系的。有些人甚至不能闻其中好闻的部分。
Future Research
未来研究
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.
我们需要更多的研究以找出确切的信息。但气味科学表明，喜欢或讨厌香菜与我们的遗传基因有关。我们之所以能通过不同的方式来感受香菜中好闻和不好闻的部分，这都要归功于我们的DNA。
