译语翻译分享-榴莲为什么这么臭？

 

榴莲"臭"是基因决定的。

The durian "smelly" is genetically determined.

《自然-遗传学》的一篇文章中，研究人员确定了负责果实味道基本元素-—基因，它们是硫化合物的挥发物，这些基因在榴莲的成熟期会被激活。据悉，猫山王榴莲品种具有大约4.6万个基因。

In an article in "Nature-Genetics", researchers identified genes responsible for the basic elements of fruit taste. They are volatiles of sulfur compounds. These genes are activated during durian maturity. It is reported that the Musang King durian variety has approximately 46,000 genes.

还有研究表明，榴莲奇特的气味主要是源于两大类物：

Studies have also shown that the peculiar smell of durian is mainly derived from two categories:

一、“香气”物质，主要为含有酯类化合物质，包括丁酸乙酯、丙酸乙酯、乙酸乙酯，已酸乙酯等等，

1. "Aroma" substances, mainly containing ester compounds, including ethyl butyrate, ethyl propionate, ethyl acetate, ethyl caproate, etc.,

二、“臭味”物质，也就是上面提到的硫化合物，主要为二烯丙基三硫醚、二烯丙基二硫醚和二烯丙基四硫醚等等，这些硫化合物具有特殊的刺激性味道，气味大，传播远。

2. "Smell" substances, that is, the sulfur compounds mentioned above, are mainly diallyl trisulfide, diallyl disulfide and diallyl tetrasulfide, etc. These sulfur compounds have special characteristics The pungent taste, the smell is big, and the spread is far.

这些“臭味”与“香味”混合到一起，再加上其它气味物质就构成了榴莲的独特味道——闻着臭，吃着香。

These "stinks" and "scents" are mixed together, together with other odor substances, constitute the unique taste of durian-smelling smell and eating fragrance.

 

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