榴蓮為什么這么“臭”？未來(lái)或可培育無(wú)味榴蓮

由新加坡、馬來(lái)西亞和中國(guó)香港的科學(xué)家組成的研究小組近日發(fā)現(xiàn)，榴蓮的基因中含有一種易揮發(fā)的硫化合物，這是導(dǎo)致其氣味重的主要原因。這一發(fā)現(xiàn)意味著未來(lái)可能培育出“無(wú)味”榴蓮。不過(guò)，榴蓮愛好者們表示，“沒有氣味的榴蓮就像沒有靈魂的人體一樣，只是一具空殼”。

credit: Dr. Kevin Lim

One of nature's smelliest secrets may have been revealed, thanks to a dedicated team of durian-loving scientists in Singapore.
新加坡一組喜愛榴蓮的科學(xué)家潛心研究，揭開了大自然中一種最難聞氣味的奧秘。

Researchers have found an odour gene which gives the thorny fruit its notoriously pungent scent.
研究人員發(fā)現(xiàn)，一種氣味基因讓榴蓮這種多刺水果散發(fā)出大家都知道的那種難聞氣味。

The discovery meant the possibility of creating "odourless or milder-tasting" fruits in future, the scientists said.
科學(xué)家們表示，這一發(fā)現(xiàn)意味著將來(lái)有可能培育出“無(wú)氣味或口味較淡”的榴蓮。

It has sparked mixed feelings from durian aficionados, who worship its signature rank smell.
榴蓮愛好者對(duì)此反應(yīng)不一，榴蓮標(biāo)志性的難聞氣味正是他們所推崇的。

"A durian without its smell is nothing but an empty shell with no essence," wrote Singaporean Richie Liang on Facebook, who also compared "a durian without its unique smell" to "a human being who has lost his or her soul".
新加坡人里奇?梁在臉書上寫道：“喪失氣味的榴蓮將只是一個(gè)沒有精華的空殼。”他還把“失去獨(dú)特氣味的榴蓮”比作“失去靈魂的人”。

After three years of research, privately funded by a group of anonymous durian lovers, the five-man team of cancer scientists now have a complete genetic map of the fruit, a world first.
該研究項(xiàng)目由一些匿名的榴蓮愛好者資助。五名癌癥科學(xué)家在三年研究后繪制出了完整的榴蓮基因圖譜，屬世界首創(chuàng)。

Their findings were published in academic journal Nature Genetics.
研究結(jié)果發(fā)表在《自然?遺傳學(xué)》學(xué)術(shù)期刊上。

"Our analysis revealed that volatile sulphur production is turbocharged in durians, which fits with many people's opinions that durian smell has a 'sulphury' aspect," said geneticist Patrick Tan, who co-led the study.
研究負(fù)責(zé)人、遺傳學(xué)家帕特里克?陳說(shuō)：“我們的分析顯示，在榴蓮里，易揮發(fā)的硫的生成過(guò)程得到增強(qiáng)，這與許多人認(rèn)為榴蓮有一股‘硫黃’味兒的看法不謀而合。”

The researchers said the durian's distinctive odour served an important purpose to it in the wild: helping to attract animals to eat it and disperse its seeds.
研究人員稱，榴蓮的獨(dú)特氣味在野生環(huán)境中有著重要用途：吸引動(dòng)物將它吃掉，然后把它的種子傳播出去。

The fruit is loved and loathed in equal measure. Eating durian is banned in many outdoor spaces throughout Singapore and carrying it is prohibited on public transport because of its smell.
對(duì)榴蓮，有人喜愛也有人厭煩。新加坡的很多室外場(chǎng)所禁止吃榴蓮，由于其難聞的氣味，乘坐公共交通工具時(shí)也禁止攜帶榴蓮。

But its fans remain fiercely protective over retaining its controversial scent.
但榴蓮的愛好者們?nèi)匀粡?qiáng)烈呼吁保留這種有人愛也有人恨的氣味。

"What's durian if it's odourless and tasteless? Yuck," said Manfred Man, adding that he would "never mess with nature".
曼弗雷德?曼恩說(shuō)：“如果榴蓮聞起來(lái)吃起來(lái)都沒味道，那還是榴蓮嗎？”他補(bǔ)充說(shuō)自己“永遠(yuǎn)不會(huì)破壞自然規(guī)律”。

Jason Lim saw the potential in the durian discovery and shared his hope for new hybrid signature smells. "I wish someone would create avocado with durian smell. Durian fans will know what I am talking about."
詹森?林看到了這一發(fā)現(xiàn)的前景，期待有新的混合氣味出現(xiàn)：“我希望有人種出有榴蓮氣味的牛油果。榴蓮愛好者們會(huì)知道我在說(shuō)什么。”

Odours aside, the durian's ancestry was also revealed, believed to be dating back an estimated 65 million years to the cacao plant.
除了氣味，研究人員還揭示了榴蓮的祖先，據(jù)稱它可追溯到大約6500萬(wàn)年前的可可植物。

Zachary Tay hilariously summed up this revelation: "So we're basically eating chocolate."
扎卡里?泰幽默地總結(jié)說(shuō)：“所以我們吃的其實(shí)是巧克力。”

英文來(lái)源：BBC
翻譯&編審：yaning