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The taste of sweet

机译：甜的味道

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Humans have always sought to make life sweeter. In prehistoric times, sugar cane was already being grown for its sweetening powers, and the sugar added to beverages and food. But why do humans like what is sweet so much? This may well have evolved from our distant ancestors, as far back as those who bore little resemblance to us. In the wild, animals have to depend on colour but also taste - and its very close sister, smell - to distinguish what is edible from what is likely to be toxic. On the whole, bitter is better left alone. As things evolved, a sweet taste became a feeling that was comforting one way or another. So, slowly but surely, sweetness was added to all sorts of foods and liquids. And, today, sugar is usually part of a Westerner's diet - whether we are aware of it or not. As a result, towards the end of the 20th century, it had become clear that sugar - or an excess of it - was proving to be harmful to the human population, and it was necessary to find ways of making life sweeter without the nasty side effects. In the early 1980s, one such sweetener was rediscovered in a South American plant, Lippia dulcis. Known as Hernandulcin, researchers have recently managed to isolate a key enzyme in its synthesis, known as (+)-epi-alpha-bisabolol synthase.
机译：人类一直试图使生活更美好。在史前时期，甘蔗已经因其增甜能力而被种植，并且将糖添加到饮料和食品中。但是为什么人类如此喜欢甜食呢？这很可能是从我们远古的祖先演变而来的，甚至可以追溯到那些与我们几乎没有相似之处的祖先。在野外，动物必须依靠颜色，但也要取决于味道-其非常接近的姐妹气味-才能区分食用物质和可能有毒物质。总体而言，最好不要苦。随着事情的发展，甜味变成一种可以一种或另一种方式安慰的感觉。因此，可以肯定但缓慢地将甜味添加到各种食品和液体中。而且，今天，糖通常已经成为西方人饮食的一部分-无论我们是否意识到糖。结果，到20世纪末，事实证明，糖（或糖的过量）对人类有害，因此有必要找到使生活变得甜美而又没有讨厌的一面的方法。效果。在1980年代初期，这种甜味剂在南美一家名为Lippia dulcis的植物中被重新发现。研究人员称为Hernandulcin，最近已设法分离出其合成中的关键酶，即（+）-epi-alpha-bisabolol合酶。

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