英闻天天译: 咖啡的秘密
作者:沪江英语
来源:沪江部落
2014-11-12 06:00
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SUMMARY:
咖啡的秘密
CONTENT:
It gets you up in the morning and helps you power through the day. Now coffee aficionados have been armed with a new tool in their quest for the perfect cup – the coffee genome.
Scientists have sequenced the genome of Coffea canephora, better known as robusta, uncovering many of the genes involved in making caffeine and aromas. Armed with this knowledge, growers and blenders could make higher quality, tastier varieties of coffee, and help to protect the plants against climate change and disease.
"It's like somebody turned on the lights," says Tim Schilling, executive director of World Coffee Research, a scientific collaboration formed by the coffee industry and based at Texas A&M University. He says coffee lovers could see the impacts of this scientific feat in around five years.
Scientists have sequenced the genome of Coffea canephora, better known as robusta, uncovering many of the genes involved in making caffeine and aromas. Armed with this knowledge, growers and blenders could make higher quality, tastier varieties of coffee, and help to protect the plants against climate change and disease.
"It's like somebody turned on the lights," says Tim Schilling, executive director of World Coffee Research, a scientific collaboration formed by the coffee industry and based at Texas A&M University. He says coffee lovers could see the impacts of this scientific feat in around five years.
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本期节目参考译文:(参考译文由该节目主持人提供,仅供参考,欢迎大家讨论)
参考译文1:
它在清晨将你唤醒,帮助你一整天充满能量。现在,咖啡迷们又多了一个新的工具帮助他们寻觅完美咖啡,这个工具就是咖啡基因组。
科学家们对中粒咖啡(Coffee canephora),或者更多人称之为罗布斯塔(robusta)咖啡的基因组进行排序后,发现了诸多构成咖啡因与香味的基因。掌握这些后,咖啡种植者和咖啡师们就能制造出质量更高,味道更好,种类更多样的咖啡了。另外,这还有助于咖啡更好的抵御气候变化与疾病。
世界咖啡研究(World Coffee Research)是咖啡行业的一个科学合作机构,总部位于德克萨斯A&M大学。该机构的执行总监Tim Schilling说:“这就像有人点亮了一盏灯。”他表示咖啡爱好者们将在大约5年的时间内看到这一科学壮举的成果。
科学家们对中粒咖啡(Coffee canephora),或者更多人称之为罗布斯塔(robusta)咖啡的基因组进行排序后,发现了诸多构成咖啡因与香味的基因。掌握这些后,咖啡种植者和咖啡师们就能制造出质量更高,味道更好,种类更多样的咖啡了。另外,这还有助于咖啡更好的抵御气候变化与疾病。
世界咖啡研究(World Coffee Research)是咖啡行业的一个科学合作机构,总部位于德克萨斯A&M大学。该机构的执行总监Tim Schilling说:“这就像有人点亮了一盏灯。”他表示咖啡爱好者们将在大约5年的时间内看到这一科学壮举的成果。
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