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[双语] 味觉超敏感者为何偏爱咸味

2010-09-30 17:20:04  来源:国际在线  编辑:缪菁   

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资料图:味觉超敏感者为何偏爱咸味

   Aubrey: Which Hayes says was not a surprise. Scientists have long known about this variability. People who have lots of papillae have been dubbed supertasters for their ability to really perceive, say, the bitterness in arugula or the subtle sweetness of a pea.

  奥布里:海斯所说的并不令人意外。科学家们早就知道这种个体差异了。有许多乳突的人被称为味觉超敏感者,因为他们的实际感知能力很强,比如他们能品尝出芝麻菜的苦味或是豌豆的微小甜味。

  But something new Hayes did learn in this study really surprised him. When he gave his volunteers salty foods, he figured that the supertasters wouldn’t want too much of it.

  但是海斯在这个研究中的新发现的确令他感到吃惊。当他让他的志愿者品尝咸味食品时,他觉得味觉超敏感者应该不会吃很多。

  Hayes: We had expected that the supertasters would need less salt.

  海斯:我们本以为味觉超敏感者吃盐会比较少。

  Aubrey: Because past studies have shown that supertasters experience stronger taste sensations from lots of foods.

  奥布里:因为过去的研究显示,味觉超敏感者对许多食物的味觉感受都比较强烈。

  Hayes: So, for example, we know that they need less fat and sugar to get to the same amount of pleasure than a non-taster does.

海斯:比如,我们知道,味觉超敏感者只需食用较少的脂肪和糖就会拥有和其他人一样的满足感。

  Aubrey: But with salt, it turns out that the supertasters could not get enough. They choose highersodium foods than their nonsupertaster counterparts, and it’s not what Hayes expected. The surprise shows just how varied individual preferences can be, says food scientist Danielle Reed of the Monell Chemical Senses Center.

  奥布里:不过在盐的摄取方面,味觉超敏感者似乎“永无止境”。和非味觉超敏感的人相比,他们会选择钠含量较高的食物,这是海斯没有想到的。这个意外的发现告诉我们个人的味觉喜好是多么多样化,莫耐尔化学感官中心食物科学家丹尼尔·里德如是说。

  So sticking with foods that may help keep the high blood pressure medicine and heart disease at bay is likely going to be much harder for some than others.

  因此,通过坚持吃特定食物来帮助避免患上高血压和心脏病对一些人来说可能比其他人要困难得多。

(内容由“《英语沙龙》时尚版”独家提供,未经允许,请勿转载)

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