研究發(fā)現(xiàn)，人們喜歡華夫餅里昆蟲黃油的味道

研究發(fā)現(xiàn)，人們喜歡華夫餅里昆蟲黃油的味道

A new study suggests that the future of butter might be insects. The results show that butter made from insect fat might not just be healthier, but people may actually like the taste of it.

一項(xiàng)新的研究表明，黃油的未來可能是昆蟲。結(jié)果表明，由昆蟲脂肪制成的黃油可能不僅更健康，而且人們可能真的喜歡它的味道。

Researchers at Ghent University in Belgium studied whether or not taste testers could tell the difference between food items made with traditional butter and ones that used insect fat. To achieve this, they made three versions of each item: one with regular butter, one made with a quarter of the butter replaced with insect fat, and a version where half the butter was replaced.

比利時(shí)根特大學(xué)(Ghent University)的研究人員研究了味覺測試者能否分辨出用傳統(tǒng)黃油制作的食物和用昆蟲脂肪制作的食物之間的區(qū)別。為了達(dá)到這個目的，他們制作了三種不同的產(chǎn)品:一種是普通黃油，一種是用四分之一的黃油替換成昆蟲脂肪，另一種是用一半的黃油替換。

According to the results of the study, taste testers could not tell the difference between regular cake and cake with a quarter of insect fat (made from the larvae of black soldier flies). They also served taste testers waffles, and they could not tell the difference between any of the three versions.

根據(jù)這項(xiàng)研究的結(jié)果，味覺測試者不能分辨出普通蛋糕和含有四分之一昆蟲脂肪的蛋糕(來自黑蠅幼蟲)之間的區(qū)別。他們還提供了口味測試員華夫餅，但他們分辨不出這三個版本之間的區(qū)別。

In their published results, researcher Daylan Tzompa-Sosa explained, “The ecological footprint of an insect is much smaller compared to animal-based food sources. Besides, we can grow insects in large quantities in Europe, which also reduces the footprint of transport. After all, palm fat is often imported from outside of Europe.”

研究人員Daylan Tzompa-Sosa在他們發(fā)表的研究結(jié)果中解釋說:“與動物性食物來源相比，昆蟲的生態(tài)足跡要小得多。此外，我們可以在歐洲大量種植昆蟲，這也減少了交通的足跡。畢竟，棕櫚油通常是從歐洲以外進(jìn)口的。”

Aside from the ecological benefits, Tzompa-Sosa explained that insect fat may be healthier for humans.

除了生態(tài)上的好處，Tzompa-Sosa解釋說，昆蟲脂肪可能對人類更健康。

“Insect fat is a different type of fat than butter,” he said. “Insect fat contains lauric acid, which provides positive nutritional attributes since it is more digestible than butter. Moreover, lauric acid has an antibacterial, antimicrobial and antimycotic effect. This means that it is able, for example, to eliminate harmless various viruses, bacteria or even fungi in the body, allowing it to have a positive effect on health.”

“昆蟲脂肪是一種不同于黃油的脂肪，”他說。昆蟲脂肪中含有月桂酸，由于它比黃油更易消化，所以具有積極的營養(yǎng)價(jià)值。此外，月桂酸具有抗菌、抗微生物和抗真菌作用。這意味著，例如，它能夠消除體內(nèi)各種無害的病毒、細(xì)菌甚至真菌，從而對健康產(chǎn)生積極的影響。”