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Champagne1 Bubbles Key to Taste
A study in the Proceedings2 of the National Academy of Sciences finds that champagne's bursting bubbles provide aromatic3 compounds that add to the taste. Adam Hinterthuer reports
Let’s raise a toast to champagne. And its ubiquitous bubbles. Because new research says the bubbles aren’t just tickling4 your tongue. They’re erupting with aromas5 vital to the taste of the beverage6.
A team of (who else) French researchers used mass spectrometry to nose around a glass of champagne. They found that concentrations of certain molecular7 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 molecules8 called aerosols9 that are suspended in the breeze, giving coastal10 areas their distinctive11 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 savoring12.
—Adam Hinterthuer
1 champagne | |
n.香槟酒;微黄色 | |
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2 proceedings | |
n.进程,过程,议程;诉讼(程序);公报 | |
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3 aromatic | |
adj.芳香的,有香味的 | |
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4 tickling | |
反馈,回授,自旋挠痒法 | |
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5 aromas | |
n.芳香( aroma的名词复数 );气味;风味;韵味 | |
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6 beverage | |
n.(水,酒等之外的)饮料 | |
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7 molecular | |
adj.分子的;克分子的 | |
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8 molecules | |
分子( molecule的名词复数 ) | |
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9 aerosols | |
n.气溶胶( aerosol的名词复数 );喷雾剂;(气体中的)浮粒;喷雾器 | |
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10 coastal | |
adj.海岸的,沿海的,沿岸的 | |
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11 distinctive | |
adj.特别的,有特色的,与众不同的 | |
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12 savoring | |
v.意味,带有…的性质( savor的现在分词 );给…加调味品;使有风味;品尝 | |
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