A study in the Proceedings of the National Academy of Sciences finds that champagne's bursting bubbles provide aromatic compounds that add to the taste.

    發(fā)表在《美國(guó)國(guó)家科學(xué)院院刊》（Proceedings of the National Academy of Sciences）雜志上的一項(xiàng)研究表明，香檳中大量的泡沫帶有芳香化合物，正是它們?yōu)橄銠壴鎏砹宋兜馈?/p>

    Champagne Bubbles Key to Taste

    Let's raise a toast to champagne. And its ubiquitous bubbles. Because new research says the bubbles aren't just tickling your tongue. They're erupting with aromas vital to the taste of the beverage.

    A team of （who else） French researchers used mass spectrometry to nose around a glass of champagne. They found that concentrations of certain molecular compounds were higher at the surface of the glass than in the liquid itself. They report the finding in the Proceedings of the National Academy of Sciences.

    The scientists say the sea shares champagne's secret. If you've ever enjoyed ocean air, it's because compounds called surfactants are dragged along with bubbles in the waves. When those bubbles burst, the surfactants break into smaller molecules called aerosols that are suspended in the breeze, giving coastal areas their distinctive oceany odor. In essence, a glass of champagne hosts a small version of this process, but the bubbles bring more appetizing aerosols to the surface.

    Legend has it that Dom Perignon shouted "I'm tasting the stars" when he uncorked his first bottle of champagne. But it was physics and chemistry, not astronomy, that he was really savoring.

    破解香檳之謎：關(guān)鍵是泡沫

    讓我們?yōu)橄銠壐杀�，為它無(wú)處不在的泡沫干杯。因?yàn)樾碌难芯空J(rèn)為，香檳的泡沫不僅僅刺激你的舌頭，它們還帶有大量的香味，這些香味對(duì)香檳的味道至關(guān)重要。

    法國(guó)的一個(gè)研究小組（還能有誰(shuí)呢？譯注：法國(guó)人以產(chǎn)香檳而自豪，也最喜歡研究香檳）使用質(zhì)譜的方法檢測(cè)了一杯香檳。他們發(fā)現(xiàn)，某些分子化合物的濃度在酒杯上面要比液體香檳本身含量高。研究者們?cè)凇睹绹?guó)國(guó)家科學(xué)院院刊》（Proceedings of the National Academy of Sciences）雜志上報(bào)道了他們的研究發(fā)現(xiàn)。

    科學(xué)家們說(shuō)，大海分享了香檳的秘密。如果你曾經(jīng)享受過(guò)海邊的空氣，那么你就能理解其中的道理了。這是因?yàn)樵诓ɡ酥蟹Q為表明活性劑的化合物附著在泡沫上。當(dāng)這些泡沫破滅的時(shí)候，這些表面活性劑分解為更小的氣溶膠分子，它們懸浮在微風(fēng)中，因此使得海岸地帶具有特殊的海洋氣味。從本質(zhì)上說(shuō)，一杯香檳酒也表現(xiàn)出上述這樣的過(guò)程，只是規(guī)模小一些而已， 不過(guò)香檳泡沫把更多氣溶膠帶到了酒表面，從而讓你食欲大開。

    據(jù)說(shuō)當(dāng)Dom Perignon打開他的第一瓶香檳的時(shí)候，他大聲叫道："我正在品嘗星星".不過(guò)他真正品嘗的不是天文學(xué)，而是物理和化學(xué)。

    Vocabulary:

    Champagne:香檳

    Burst:（使）爆裂

    Bubble:氣泡；泡沫

    Aromatic:芳香的

    Compound:化合物

    Ubiquitous:無(wú)處不在的

    Tickle: 使感興趣；使?jié)M足

    Aroma: 香味

    Vital: 主要的

    Beverage: 飲料

    Mass spectrometry: （一種化學(xué)分析測(cè)試技術(shù)）質(zhì)譜

    Concentration: 濃度

    Molecular: 分子的

    Surfactant: 表明活性劑

    Aerosol: 氣溶膠

    Suspend: 懸浮

    Breeze:微風(fēng)

    Distinctive: 顯著的

    Oceany: 海洋的

    Odor: 氣味

    Essence: 本質(zhì)

    Appetizing: 使人胃口大開的

    Legend: 傳說(shuō)

    Uncork: 打開瓶蓋

    Astronomy: 天文學(xué)

    Savor: 品嘗