The Science of Satisfaction

SAM KEAN

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The Science of Satisfaction

机译：满意科学

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The question seemed simple enough: what does this soup taste like? Kikunae Ikeda, a Japanese chemist, asked him-self this question while eating one of his favorite dishes, a broth called dashi. He considered each of the four basic components of taste in turn-sweet, bitter, salty, sour. But to his surprise none of them quite fit. He could taste something more in dashi, something beyond the usual quartet. But what? This small, nagging question would soon revolutionize the scientific understanding of taste-and transform the palates of human beings around the globe.

机译：这个问题似乎很简单：这种汤的味道如何？日本化学家池田菊名（Kikunae Ikeda）在吃自己最喜欢的一种叫做高汤（dashi）的肉汤时问了自己这个问题。他考虑了甜味，苦味，咸味，酸味四个基本成分。但令他惊讶的是，他们都不适合。他可以在高汤中品尝到更多的东西，这超出了通常的四重奏。但是呢这个棘手的小问题将很快改变人们对口味的科学理解，并改变全球人类的口味。

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《Distillations Magazine》 |2015年第3期|共1页
作者
SAM KEAN;
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The Science of Satisfaction

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