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Singapore scientists reveal origins of durian’s pungent aroma
新加坡科學家告訴你榴槤為什麼那麼臭
Researchers have found an odour gene which gives the thorny fruit its notoriously pungent scent.
研究人員在榴槤裡面發現了一種氣味基因，正是此基因賦予了這種多刺水果難聞的刺鼻氣味。
The discovery meant the possibility of creating "odourless or milder-tasting" fruits in future, the scientists said.
研究人員稱，這一發現意味著在未來我們可以創造出「無臭或吃起來適中」的水果。
It has sparked mixed feelings from durian aficionados, who worship its signature rank smell.
但是這種說法也使得那些熱衷於吃榴槤並喜歡那種味道的人產生異議。
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".
「沒有臭味的榴槤就是一個沒有本質的空殼，」新加坡裡奇.梁在臉書上寫道，他還把沒有臭味的榴槤比喻成沒有靈魂的人。
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.
由五個癌症專家組成的科研團隊繪製出了世界上首個關於榴槤的基因圖譜，這項研究由一群匿名的榴槤愛好者私人資助。
Their findings were published in academic journal Nature Genetics.
這一科研成果發表在學術期刊《自然遺傳學》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.
「據我們的分析顯示，在榴槤中產生的揮發性硫化物會使榴槤內部壓力增大，這也與大多數人認為榴槤的氣味有硫酸鹽成分的觀點是一致的。」參與這項研究的遺傳學家Patrick Tan說。
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.
研究人員說，榴槤的獨特氣味在野生環境中起到了重要作用：它有助於吸引動物吃掉它進而散播種子。
Grown in many countries across tropical South East Asia, the spiky, stinky durian is an acquired taste.
榴槤生長在東南亞熱帶地區的很多國家，食用刺鼻、臭氣燻人的榴槤已經成為人們的一種嗜好。
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.
榴槤被人們喜愛，但同樣也被人厭惡。在新加坡的許多戶外空間裡，是禁止吃榴槤的。同時因為它的臭味，榴槤在公共運輸工具上禁止攜帶。
But its fans remain fiercely protective over retaining its controversial scent.
但喜歡榴槤的吃貨們仍然在極力地為它富有爭議的氣味辯護。
What’s durian if it’s odourless and tasteless? Yuck, said Manfred Man, adding that he would "never mess with nature".
「如果榴槤沒有臭味、沒有味道，那還是榴槤了麼?想想都噁心!」曼弗雷德曼說，並補充說他「不會對水果的本性進行隨意的更改」。
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."
但另一方面傑森.林也在發現了研究成果的潛力，並分享說他寄希望於使用該研究成果製造出帶有混合氣溫的食物。「我希望有人能用榴槤的味道來製造鱷梨。」我想榴槤迷會知道我在說什麼。
Odours aside, the durian’s ancestry was also revealed, believed to be dating back an estimated 65m years to the cacao plant.
除了氣味的來源，榴槤的起始物種也被發現，據說可以追溯到6500萬年前的可可樹。
Zachary Tay hilariously summed up this revelation: "So we’re basically eating chocolate."
Zachary Tay幽默地總結了這一發現：「所以我們現在基本上都是吃巧克力」。
來源:BBC 新聞