Tue, Feb 17, 2009 - Page 14 News List

British chips smell of...ironing boards: study 研究:英國薯條聞起來像…燙衣板

Winners of the 2008 British Fish and Chip shop of the year, Robert and Alison Smith of the Anstruther Fish Bar near St. Andrews, Scotland, pose with their trophy filled with fish and chips in London, on Jan. 22, 2009.
元月二十二日,二OO八英國炸魚薯條店冠軍「安斯楚瑟炸魚舖」的羅伯.史密斯和太太愛莉森,拿著裝滿炸魚薯條的獎盃在倫敦合影;他們的店面在蘇格蘭聖安得魯斯街附近。照片:美聯社

PHOTO: AP

Britain is famous for fish and chip shops, and now scientists have isolated the chip smells that tempt in passers by, including butterscotch, onion — and ironing boards, they said last week.

The researchers at Leeds University used a process known as gas chromatography mass spectrometry to isolate some 46 different compounds — and then asked real people to describe what they smell like.

“Ironing board was one that came up,” along with butterscotch, cocoa, onion, flowers and cheese, said David Gough, commenting on the study to highlight National Chip Week.

Dr Graham Clayton suggested that chips, or French fries, should perhaps be treated like wine is in France or Italy, where connoisseurs appreciate its complexities.

“The humble chip doesn’t smell of just chips — the aroma is much more complex,” he said.

In the wake of these findings, chips could be treated like wine in the future with “chip fans turning into buffs as they impress their friends with eloquent descriptions of their favorite fries.”

The way the chips are cooked can be crucial. “The research showed that the relationship between the potatoes, the oil, the temperature and cooking, as well as adding condiments or foods, affects the aroma profile of the chips.”

“Like a fine perfume, chips can be made up of different aroma combinations, so there is always something for everyone and every occasion,” added Clayton.

“Lightly cooked or undercooked chips were found to contain three simple aromas including bitter cocoa. A little extra cooking was shown to produce a more complex aroma profile, with up to nine different aromatic notes.”

(AFP)

英國的「炸魚薯條」店很有名。科學家上週表示,他們已分離出薯條誘人香味的成份,包括:奶油糖果、洋蔥──和燙衣板。

OUT LOUD 對話練習

Antoine: How was your trip to England?

Ernie: It was pretty funny. Do you know what English people call French fries?

Antoine: I’ve got no idea. What?

Ernie: They call them chips, and they eat them with every meal. Lunch with chips, dinner with chips, meat with chips and of course fish with chips. I’ve got chips up to my eyeballs!

Antoine: That sounds terrible. Did you find any Italian food?

Ernie: Yes, I did — pizza and chips!

安東尼:你的英國之行好玩嗎?

爾尼:很有趣耶。你知道英國人怎麼稱呼薯條嗎?

安東尼:不知道耶,是什麼?

爾尼:他們叫chips,而且他們�?ㄕ麥曲齱A午�?曲齱B晚�?曲齱B肉配薯條,當然還有炸魚配薯條。我都吃到想吐了!

安東尼:聽起來好恐怖,你有吃到義大利菜嗎?

爾尼:有,我吃了…比薩配薯條!

up to my eyeballs 堆積如山的

If somebody is up to their eyeballs with something, they have too much of it. This idiom is usually used for work, for example: “The students are up to their eyeballs studying for the mid-terms.”

如果某人「be up to their eyeballs with」某物,就表示該物太多了。這個慣用語通常用來形容工作,例如:「學生們埋首書堆準備期中考」。


英國里茲大學的研究員利用氣相層析質譜儀的分離方法,解析出約四十六種不同的氣味分子,然後請民眾描述他們聞到的味道。

大衛.高夫評論這項配合宣傳「全國薯條週」的研究時說:「燙衣板的味道便是其一」,其餘還包括奶油糖果、可可、洋蔥、花朵和起司等氣味。

葛拉漢.克雷頓博士認為,人們應該用法國人或義大利人對待紅酒的態度來看待薯條,那裡的鑑賞家會細細品嚐葡萄酒錯綜複雜的味道。

他說:「不起眼的薯條聞起來不僅僅是薯條,它蘊含了更複雜的氣味。」

隨著這些發現出爐,未來看待薯條的態度可能會像對待葡萄酒般,「薯條迷會變成薯條達人,他們滔滔不絕地描述最愛的薯條,令友人讚嘆不已」。

薯條的烹調方式可能非常重要。「這項研究顯示,馬鈴薯、油、溫度和烹調間的關係,還有添加的調味料或其它食材,都會影響薯條的氣味。」

克雷頓補充說明:「就像一瓶名貴的香水一樣,薯條的香味也可能由不同的氣味組成,因此總會有適合每個人和每個場合的味道。」

「稍微烹調或尚未烹調的薯條內包含了苦可可在內的三種簡單氣味。再稍微多烹調一會兒,則會產生伴隨多達九種不同氣味分子的更複雜香味。」(法新社�翻譯:袁星塵)

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