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Evolution of Chocolate
巧克力的演变
ANN KELLAN, CNN SCIENCE CORRESPONDENT
Only Patricia Reeb knows why she married Robert, a third-generation French chocolate maker. They've been making chocolate together at Maison Robert for 30 years. It's no surprise our love of chocolates. But what surprises scientists is how long this love affair has been going on.
安·凯兰，CNN科技记者
只有帕特丽西亚·瑞波自己知道她为什么嫁给了罗伯特，那个法国巧克力制造世家的第三代传人。他们一起在梅森罗伯特做了30年的巧克力。我们喜爱巧克力一点都不奇怪。但令科学家惊奇的是人们喜爱它有多久了。
ANN KELLAN, CNN SCIENCE CORRESPONDENT
Until now, we thought it started with the Mayans around 400 A.D. But according to a report in the journal of "Nature", after analyzing the contents of this ancient Mayan pot, turns out that chocolate dates as far back as 600 B.C., 1,000 years earlier than previously thought. Jeff Husrt, a biochemist at the Hershey Company, was asked by archaeologists at the University of Texas to analyze residue they found in 14 Mayan pots unearthed in Belize. Using a machine called a mass spectrometer, Hurst identified the compound theobromine in some of that residue. Theobromine is a key compound in chocolate.
安·凯兰，CNN科技记者
直到现在，我们都认为巧克力的制作始于公元400年的玛雅人。但根据《自然》杂志刊登的报告，科学家们在分析了古玛雅罐的成分后发现，巧克力的历史可以追溯到更早的公元前600年，这比人们先前认为的早了1000年。Hershey公司的生物化学家杰夫· 哈斯特接受了德克萨斯大学考古学家的邀请，分析他们从伯利兹城挖出的14个玛雅时期的罐子。他利用大型分光计识别出一些残余物中含有化合物可可碱。可可碱是巧克力的重要成分。
JEFF HUSRT, SCIENTIST, HERSHEY FOODS
There are other plants in that region that do have theobromine, but none have it as the major compound, and that was what we were able to key on.
杰夫·哈斯特，Hershey食品公司科学家
在玛雅地区，别的植物确实也含可可碱，但在任何一种植物中，可可碱都不是主要成分，这就为我们提供了线索。
KELLAN
But Mayan chocolate, according to archaeologists is a lot different than a...
凯兰
但据考古学家说，玛雅人的巧克力完全不同于……
HURST
... good old Hershey chocolate bar. It would not have been sweetened. From what, we, from what at least, we know.
哈斯特
……Hershey公司历史悠久的上乘巧克力块，它没有加甜味。至少这一点，我们是知道的。
PROF. PAUL GEPTS, UNIV. OF CALIFORNIA
The Mayans, for example, would add peppers to it. They would add also vanilla, as far as we can tell. They would add also hallucinogenic mushrooms.
保罗·吉布茨加利弗尼亚大学教授
比如说，玛雅人会把胡椒加入巧克力。我们还能分辨出，他们也放了香草。还有能引起幻觉的蘑菇。
KELLAN
Now, the Mayans didn't eat chocolate like this. According to archaeologists, they mostly drank it, or they used the cocoa powder as seasoning for food. It was so valuable the Mayans even used cocoa beans as currency.
凯兰
玛雅人不会这样吃巧克力。据考古学家说，他们大多喝巧克力，或者把可可粉作为食物的调料。可可豆很贵重，玛雅人甚至用它们作为流通货币。
UNIDENTIFIED MALE
A lot of people say it's an aphrodisiac .
男被访者
许多人说它是春药。
KELLAN
With 300 chemical compounds...
凯兰
有300种化学成分。
UNIDENTIFIED FEMALE
I think there is an addiction.
女被访者
我认为它容易让人上瘾。
KELLAN...
and 2,600 years of pleasure...
凯兰
……还有2600年的喜悦……
GEPTS
I would go for a Belgian.
吉布茨
我喜欢比利时巧克力。
KELLAN
... the taste of chocolate has changed. But our love for it...
凯兰
巧克力的味道发生了变化。但我们对它的喜爱（从未曾改变过）。
UNIDENTIFIED MALE
It's nice. You know, in your mouth, it melts slowly. This is why I love it.
男被访者
这种感觉真好，巧克力在你嘴里慢慢地融化。这正是我喜欢它的原因。