简介：
Smell Delight or Disgust Lies in Genes
基因决定味觉
A floral odor was described by people with one version of a gene as aromatic, but by those with a different variation as sour. Chris Crockett reports
同样一朵玫瑰花，有些人觉得很香气扑鼻，有些人闻着却是酸的。
撰文/播音 克里斯•克罗克特（Chris Crockett）
翻译 李轩
There are two kinds of people in the world. Those who can smell the roses and those who can’t. Our ability to smell certain odors appears to be hardwired genetically.
世界上的人分两种——能闻到玫瑰花香的和闻不到玫瑰花香的。我们是否能闻到某种花朵的香气，很大程度上似乎取决于我们的基因。
Researchers conducted blind smell tests. They then compared the results with participants’ DNA. Detection of four odors—emanating from apples, blue cheese, malt and flowers—could be linked to DNA variations. The studies are in the journal Current Biology. [Sara R. Jaeger et al., A Mendelian trait for olfactory sensitivity affects odor experience and food selection and Jeremy F. McRae et al, Identification of regions associated with variation in sensitivity to food-related odors in the human genome]
研究人员进行了一项“味盲”测试，然后将测试结果与受试者的DNA进行比对。结果显示，受试者对苹果、蓝乳酪、麦芽酒和花的气味的感知能力，可能和DNA的不同变体有关。研究结果发表在《现代生物学期刊》上。
A rose-related odor, due to the compound beta-ionone, was described by people with one version of a specific gene as “floral” and “aromatic”. But those with a different variation of the gene said things like “vinegar” and “sour.”
复合β-紫罗兰酮可以产生一种玫瑰香气，某种基因为变体A的人会认为它是一种花香，而变体B的人则认为它有醋的酸味。
It seems our genes change how we experience the world. That’s important to know if you’re designing soap and want to add a dash of beta-ionone for a fresh floral scent—some consumers may find it disgusting.
我们的基因似乎决定着我们如何感受这个世界。如果你在设计一种香皂的时候，想往里面添加一些β-紫罗兰酮来产生花香，了解基因与香味的关系非常重要，因为一些消费者可能会觉得这种气味很恶心。
Remember that the next time someone finds your homemade apple pie revolting. The fault may lie not in your cooking but in their nose.
所以，如果下次有人觉得你做的苹果派很难吃，错的可能不是你的厨艺，而是他们的鼻子。
(题图来源：http://www.capitalotc.com/)
