Britain is famous for fish and chip shops, and now scientists have isolated the chip smells that tempt in passers by, including butterscotch, onion — and ironing boards, they said last week.
The researchers at Leeds University used a process known as gas chromatography mass spectrometry to isolate some 46 different compounds — and then asked real people to describe what they smell like.
“Ironing board was one that came up,” along with butterscotch, cocoa, onion, flowers and cheese, said David Gough, commenting on the study to highlight National Chip Week.
PHOTO: AP
Dr Graham Clayton suggested that chips, or French fries, should perhaps be treated like wine is in France or Italy, where connoisseurs appreciate its complexities.
“The humble chip doesn’t smell of just chips — the aroma is much more complex,” he said.
In the wake of these findings, chips could be treated like wine in the future with “chip fans turning into buffs as they impress their friends with eloquent descriptions of their favorite fries.”
The way the chips are cooked can be crucial. “The research showed that the relationship between the potatoes, the oil, the temperature and cooking, as well as adding condiments or foods, affects the aroma profile of the chips.”
“Like a fine perfume, chips can be made up of different aroma combinations, so there is always something for everyone and every occasion,” added Clayton.
“Lightly cooked or undercooked chips were found to contain three simple aromas including bitter cocoa. A little extra cooking was shown to produce a more complex aroma profile, with up to nine different aromatic notes.”
(AFP)
英國的「炸魚薯條」店很有名。科學家上週表示，他們已分離出薯條誘人香味的成份，包括：奶油糖果、洋蔥──和燙衣板。
英國里茲大學的研究員利用氣相層析質譜儀的分離方法，解析出約四十六種不同的氣味分子，然後請民眾描述他們聞到的味道。
大衛．高夫評論這項配合宣傳「全國薯條週」的研究時說：「燙衣板的味道便是其一」，其餘還包括奶油糖果、可可、洋蔥、花朵和起司等氣味。
葛拉漢．克雷頓博士認為，人們應該用法國人或義大利人對待紅酒的態度來看待薯條，那裡的鑑賞家會細細品嚐葡萄酒錯綜複雜的味道。
他說：「不起眼的薯條聞起來不僅僅是薯條，它蘊含了更複雜的氣味。」
隨著這些發現出爐，未來看待薯條的態度可能會像對待葡萄酒般，「薯條迷會變成薯條達人，他們滔滔不絕地描述最愛的薯條，令友人讚嘆不已」。
薯條的烹調方式可能非常重要。「這項研究顯示，馬鈴薯、油、溫度和烹調間的關係，還有添加的調味料或其它食材，都會影響薯條的氣味。」
克雷頓補充說明：「就像一瓶名貴的香水一樣，薯條的香味也可能由不同的氣味組成，因此總會有適合每個人和每個場合的味道。」
「稍微烹調或尚未烹調的薯條內包含了苦可可在內的三種簡單氣味。再稍微多烹調一會兒，則會產生伴隨多達九種不同氣味分子的更複雜香味。」（法新社�翻譯：袁星塵）
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