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2011 is the International Year of Chemistry. So scientists at the national meeting of the American Chemical Society in Anaheim raised a glass. (Or a beaker.) And they celebrated as only chemists can—by carefully analyzing its contents. [Neil Da Costa, "Flavor chemistry of the "Bloody Mary" cocktail"]

在美国化学学会于阿纳海姆举办的全国会议上，科学家们共同举杯庆祝（没准举的是一烧杯...）2011国际化学年，同样值得庆贺的是只有身为化学家才能分析杯中美酒的成分。

The drink they dissected was the Bloody Mary, perhaps the world’s most chemically complex cocktail. A mix of tomato juice and vodka, along with lemon or lime, horseradish, Tabasco and Worcestershire sauces, black pepper and celery salt, the Bloody Mary packs a punch. And it lights up nearly our entire range of taste receptors, giving us sweet, salty, sour and savory.

化学家们研究的是“血腥玛丽”，它堪称世界上化学成分最为复杂的鸡尾酒。这种酒由番茄汁、伏特加、柠檬片或青柠片、辣根、塔巴斯科酱汁、沃赛斯特郡酱汁、黑胡椒、芹菜盐调和而成。“血腥玛丽”能够触动我们的各种味觉感受器，甜甜的、咸咸的、酸酸的、辣辣的。

To find out the Bloody Mary’s secret, researchers shared one with a chromatograph, which identified the various compounds that contribute to the drink’s flavor and bouquet. The scientists turned up plenty of antioxidants, as well as a few bartending tips.

为揭开“血腥玛丽”的秘密，科学家们用色谱仪对“血腥玛丽”进行了分析。色谱仪能够分析出“血腥玛丽”的各种味道都是由哪些化合物产生的。科学家们通过分析发现“血腥玛丽”中含有相当多的抗氧化成分，还给了酒保们一些小建议。

First, make it fresh. The acids in tomato juice can degrade the drink’s other ingredients. Also, make it cold—ice slows the degradation. Use the best tomato juice—the major source of flavor. But feel free to cheap out on the vodka. Its taste gets lost in the complex mix. In other words, chemists say to save the Grey Goose for other experiments.

第一，保鲜，番茄汁中的酸能够降解酒中其他成分。第二，加冰，冰块会减缓降解速率。第三，使用优质番茄汁，番茄汁可是主角。第四，伏特加没必要太贵，它的味道基本会被掩盖。美味的灰雁伏特加就藏藏好，以备下次实验之用吧~

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