人的总称进餐时感觉的味道有八成都来自嗅觉,学者就提出1个意见:虽则食材差别,但如有不异的 挥发性粒子 ( volatile molecules ),把它们放在一路食用,便能非常刺激鼻中同类感应细胞。如猪肝及茉莉,和白朱古力和鱼子酱。
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The collectors contained fibres of different compositions, each of which absorbed a unique range of volatile molecules such as organic acids, alcohols, amines and ketones.
收集器里配有不同成分的纤维,每种纤维所含的活性分子都各异,比如有机酸、醇、胺、甲酮等。
Some years ago, Sheryl Barringer, a scientist at Ohio State University who studies how volatile molecules contribute to flavour, had a student ask her about doing a project on garlic breath.
几年前,一位学生就一项关于呼吸中存在的蒜味的研究请教俄亥俄州立大学教授谢里尔·巴林杰,一位研究挥发分子如何影响气味的科学家。
The carbon-bearing molecules found on other comets, such as methane and certain other hydrocarbons, are highly volatile, meaning they only stay solid in extremely cold temperatures.
象甲烷、烃这类在其它慧星上发现的含碳分子极易挥发。它们只能在极低的温度下以固体的形态存在。
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