Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
生姜
辣味成分主要有姜酮、姜醇、姜酚三种,它们
有
定
挥
。
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Wolfe and his colleagues identified the microbial interactions by growing various cheese-dwelling fungi and bacteria in separate but adjacent dishes in the lab. The microbes couldn't touch-they could interact only via the volatile compounds they released.
沃尔夫和他的同事们(通过在实验室分离相邻培养
中各种寄生于奶酪的真菌和细菌)来确定微生物之间的相互作用。微生物之间不能相互接触,它们只能通过释放的挥发性化合物
行相互作用。