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Nobel week—a fine time to celebrate science’s most notable achievements. As you raise your glass to this year’s laureates, why not toast one of chemistry’s most delectable1 discoveries. Because it’s the 100th anniversary of the Maillard reaction, without which toast would be just a boring piece of dry bread.
As noted2 in the current issue of Chemical & Engineering News, in 1912 Louis-Camille Maillard first described what happens when you cook sugars along with protein. Driven by the heat, these molecules3 react to produce a variety of savory4 smells and tastes, the good stuff in everything from grilled5 steak and French fries to dark roast coffee, maple6 syrup7, and crusty bread.
The reaction takes place pretty much any time you cook, which makes it the most favored and flavored chemistry around.
Of course, the Maillard reaction is not all peaches and cream or popcorn8 and caramel. The same chemistry can also create acrylamide, a potential carcinogen made when meat gets charred9 on the barbie. And so chemists continue to work adding flavor to foods while keeping them carcinogen-free. Now that’s a recipe that should win a ticket to Stockholm.
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1 delectable | |
adj.使人愉快的;美味的 | |
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2 noted | |
adj.著名的,知名的 | |
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3 molecules | |
分子( molecule的名词复数 ) | |
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4 savory | |
adj.风味极佳的,可口的,味香的 | |
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5 grilled | |
adj. 烤的, 炙过的, 有格子的 动词grill的过去式和过去分词形式 | |
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6 maple | |
n.槭树,枫树,槭木 | |
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7 syrup | |
n.糖浆,糖水 | |
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8 popcorn | |
n.爆米花 | |
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9 charred | |
v.把…烧成炭( char的过去式);烧焦 | |
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