Authoritative expert interpretation: why the food has not eaten before

" cucumber has no cucumber flavor, tomatoes have no tomato flavor, ribs are not as fragrant as before, chicken soup and milk is not as fragrant as before. "A lot of people around me have felt this way before. Today, life is rich and technology develops, and we are far from the days when we worry about filling our stomachs, but many foods seem to lose the taste of memory. In this issue, Life Times invites nutrition and food experts who miss these flavors as much as you do, to help us find out why food is not as delicious as it used to be.fruits and vegetables: lack of "natural taste fruits and vegetables grow more and more beautiful, but the taste is far from before, why fruits and vegetables more and more tasteless?, a researcher at the National Vegetable Engineering and Technology Research Center in Beijing, told the Life Times that this was caused by a variety of factors. First of all, modern agricultural production has greatly increased the yield of fruits and vegetables, and shortened the growth time of fruits and vegetables. For example,

years ago,
1
pear trees produced about
70,
kg of pears, but now
1
trees can harvest more than
150
kg. Although this practice is not a seedling promotion, pears are also larger, but undoubtedly affected the content of sugar, organic acids and aromatic substances, it is not so sweet. Second, in order to facilitate transport and storage, fruits and vegetables are usually picked in advance. They taste slightly worse than natural maturity. Finally, poor taste of fruits and vegetables may also be related to genetic mutations. Scientists sequencing tomatoes genomes have found that they now have a key genetic inertestion that causes them to taste less delicious and sweet than they used to.it's also important not to lose sight of the fact that long-term food with a variety of flavorings makes our palate "passivated" and no longer sensitive to fruit and vegetable tastes as before.milk: less green"in many people's impression, the former milk is "scented", but now the milk is "light and tasteless". Yun Yun, Ph.D., a food engineering major in the Department of Agriculture and Biology at Purdyuk University in the U.S., told the Life Times that the taste of milk did "fade" except for the previous lack of material and the fact that food seemed more delicious in memory."strong" milk has two meanings, one is rich fragrance (content), and the other is high viscosity (form). The taste of milk is closely related to what cows eat. In the past, cows were mostly grass-eating, so there was a "grass fragrance" in the milk. Modern processes tend to prepare cows with standardized, well-provisioned feed, resulting in a milky taste that may not seem so adequate. In addition, milking environments, sterilization methods, the acidity and alkalinity of the water used by cows to drink and clean may affect the final aroma of milk.For the viscosity of smaller this, China Agricultural University functional dairy key laboratory Dr. Hu Changli explained that the milk is now "homogeneous" treatment, the large particles of milk fat broken into small particles, making the fat not easy to float, while making the milk less "sticky" than before.meat: without the "age similar to fruits and vegetables and milk, meat doesn't seem to be as fragrant as it used to be, and not as chewy as it used to be. Li Xingmin, an associate professor at the School of Food Science and Nutritional Engineering at The Agricultural University of China, told the Life Times that pork, for example,
2
factors affect the taste of meat today.part is the reason for the variety. The growth of soil pigs is slow, but the meat has high fat content and better aroma, but now the general breeding is lean pig, mature fast, less fat, so the taste is worse.on the other hand, changes in farming methods have also led to a poor taste of pork. In the past, pigs generally
8
months to
1
after slaughter, the cycle is longer, pork muscle fiber is thicker, tendons more, chewing more, and now pigs generally
5
months or so out of the bar slaughter. The taste of pork may also change if the pig is fed a higher-flavoured feed during the breeding process.