榴蓮"臭"是基因決定的。

The durian "smelly" is genetically determined.

《自然-遺傳學(xué)》的一篇文章中，研究人員確定了負(fù)責(zé)果實味道基本元素-—基因，它們是硫化合物的揮發(fā)物，這些基因在榴蓮的成熟期會被激活。據(jù)悉，貓山王榴蓮品種具有大約4.6萬個基因。

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.

還有研究表明，榴蓮奇特的氣味主要是源于兩大類物：

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

一、“香氣”物質(zhì)，主要為含有酯類化合物質(zhì)，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”物質(zhì)，也就是上面提到的硫化合物，主要為二烯丙基三硫醚、二烯丙基二硫醚和二烯丙基四硫醚等等，這些硫化合物具有特殊的刺激性味道，氣味大，傳播遠(yuǎn)。

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.

這些“臭味”與“香味”混合到一起，再加上其它氣味物質(zhì)就構(gòu)成了榴蓮的獨特味道——聞著臭，吃著香。

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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