Patrick Oconnell
Cheese is a beloved food for many, but it can also be off-putting to some due to its strong smell. Some people even liken the scent of certain cheeses to vomit. But why does cheese sometimes smell like vomit, and is it safe to consume? This question has sparked curiosity and concern among cheese enthusiasts and those with a more sensitive sense of smell. Let's delve into the science behind this peculiar aroma and explore the fascinating world of cheese.
| Characteristics | Values |
|---|---|
| Cheese containing butyric acid | Parmesan, Blue Cheese |
| Other names for butyric acid | The chemical that makes your puke stink |
| Butyric acid is also produced by | Stomach acid during digestion |
| Butyric acid is combined with | Diacetyl to create a savory, cheesy scent |
| Diacetyl is also found in | Butter and sweet cream |
| Other cheeses that smell like vomit | Raclette Grand Suisse, Cotija |
| Other names for vomit | Chunder |
| Parmesan also contains | Monosodium glutamate (MSG) |
| Effect of MSG | Enhances the "mouth-watering" flavor of umami |
| Negative reputation of MSG | Rumor in the 1960s that it caused physical reactions like heart palpitations |
| Average American's cheese consumption | 33 pounds of cheese per year |
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What You'll Learn
Why does cheese smell like vomit?
Some cheeses, such as Parmesan and Cotija, are known to have a smell reminiscent of vomit. This distinct smell comes from butyric acid, a chemical compound produced by stomach acid during digestion, which is also responsible for the odor of human vomit. The presence of butyric acid in cheese is a result of the cheese-making process, where cow's milk is pasteurized, fermented by bacteria, coagulated with enzymes, separated into solids, salted, and aged.
While the smell of butyric acid can be off-putting, it is an important component in the overall savory, cheesy scent. When combined with other compounds, such as diacetyl, which contributes a "butter sweet cream" aroma, the resulting smell is much more appealing. This combination of scents is not limited to cheese, and similar interactions can be found in other foods, such as grilled fish, garlic, and brewed coffee.
The reason why some people find the smell of cheese unpleasant, while others are indifferent or even enjoy it, is complex. It involves a combination of individual differences in olfactory perception, cultural norms, and personal experiences. Additionally, the processing methods and ingredients used in cheese production can also influence its odor.
It is worth noting that cheese is one of the most heavily processed foods, and the high consumption of cheese has been linked to various health issues. The average American consumes 33 pounds of cheese per year, contributing a significant amount of saturated fat to their diet. This has been associated with increased cholesterol levels and a higher risk of heart disease and Alzheimer's disease.
Despite the off-putting smell and potential health concerns, many people enjoy cheese for its taste and texture. The presence of mild opiate-like compounds called casomorphins in cheese stimulates the release of dopamine in the brain, creating a sense of reward and pleasure. This makes it hard for some people to resist overeating cheese, leading to potential weight gain and health problems.
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What is butyric acid?
Butyric acid, also known as butanoic acid or butyrate, is a type of short-chain fatty acid (SCFA) that is naturally produced in the human body and found in certain foods. It was first observed in impure form by French chemist Michel Eugène Chevreul in 1814, who named it in 1817 and presented its properties in detail in 1823.
Butyric acid is produced in the body through the breakdown of dietary fibre by good bacteria in the gut. It is one of the three most common SCFAs in the human gut, along with acetic acid and propionic acid, and is particularly important in the mammalian gut. Butyric acid is also found in animal fats, vegetable oils, bovine milk, breast milk, butter, parmesan cheese, body odour, vomit, and as a product of anaerobic fermentation. In food manufacturing, it is used as a flavouring agent.
In the body, butyric acid is an endogenous agonist of the hydroxycarboxylic acid receptor 2 (HCA2), a protein receptor that can inhibit the breakdown of fats. It also acts as an agonist of the peroxisome proliferator-activated receptor (PPAR), a nutrient sensor that helps to stabilise lipid metabolism and prevent cancer cell proliferation in the colon. Butyric acid is a major source of energy for the colon and has been used in treatments for colorectal cancer, hemoglobinopathies, and gastrointestinal diseases.
Research suggests that increasing dietary fibre intake may lead to higher production of butyric acid in the gut, which could help reduce the risk of colon cancer and improve insulin sensitivity. However, more human studies are needed to confirm these effects. Butyric acid supplements have also been studied for their potential in treating gastrointestinal conditions such as irritable bowel syndrome (IBS) and Crohn's disease, with some positive results.
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Why does butyric acid smell like vomit?
Butyric acid is a straight-chain alkyl carboxylic acid with the chemical formula CH3CH2CH2COOH. It is an oily, colorless liquid with a distinctive unpleasant odor. This unpleasant odor is what gives vomit its distinctive smell. Butyric acid is a product of anaerobic fermentation and is found in dairy products such as butter and parmesan cheese, as well as in animal fat, plant oils, bovine milk, breast milk, body odor, vomit, and feces. Humans are extremely sensitive to butyric acid and can detect it at 10 parts per million. This sensitivity is thought to be an evolutionary adaptation to help us avoid potential sources of disease and infection, such as gone-off food, vomit, and feces.
Despite its unpleasant odor, butyric acid has several important uses. For example, it is used as a feed additive to prevent the growth of salmonella bacteria in animal husbandry. Additionally, molecules called esters can be made from butyric acid, and these esters can have pleasant odors, such as apple-pineapple, apricot, and pear. These nicer-smelling substances are used as food and perfume additives.
The name butyric acid comes from the Ancient Greek βούτῡρον, meaning "butter," the substance in which it was first found. Triglycerides of butyric acid make up 3–4% of butter, and when butter goes rancid, butyric acid is liberated from the glyceride by hydrolysis. Butyric acid is also produced by several fermentation processes performed by obligate anaerobic bacteria, and Clostridium species are commonly used for commercial butyric acid production.
In summary, butyric acid is a chemical compound with a distinctive unpleasant odor that is similar to that of vomit. It has several important uses, including as a feed additive and in the production of pleasant-smelling esters. Butyric acid is found in a variety of natural sources, including dairy products, and humans are highly sensitive to its presence due to its potential association with disease and infection.
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What cheeses smell like vomit?
The scent "cheesy vomit" is caused by butyric acid, an important component of cheese. While butyric acid and another compound, diacetyl, smell terrible on their own, together they create a savory, cheesy scent.
Some cheeses are known for having a particularly strong smell, which some may compare to vomit. These include:
- Raclette Grand Suisse
- Cotija
- Provolone
- Asiago
- Soumaintrain
- Stinking Bishop, a raw goat's milk cheese from the Aspe Valley in the French Pyrenees
- Vieux Lille, a type of Maroilles
- Le Pavin d'Auvergne, an unpasteurized cow's milk cheese produced in the Auvergne region of France
- Schloss, a cow's milk cheese from Austria
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Is it safe to eat cheese that smells like vomit?
It is generally advised not to consume cheese that smells like vomit. While the smell may not indicate that the cheese has gone bad, it could still be unsafe for consumption.
Cheese that smells like vomit likely contains high levels of butyric acid, which is produced during the cheese-making process and is also a compound produced by stomach acid during digestion, giving human vomit its distinct smell. Some cheeses, such as Parmesan and Cotija, are known to have a faint vomit-like smell due to the presence of butyric acid. However, if the smell is strong and unpleasant, it is best to discard the cheese.
It is worth noting that the interaction of different chemicals can also create a vomit-like smell in cheese. For example, furfuryl mercaptan, a chemical found in brewed coffee, grilled fish, garlic, and rotting eggs, can interact with the scent of coffee grounds to create a "cheesy vomit" aroma. This combination may be used in artificial flavoring and may explain why some cheeses have a stronger vomit-like smell.
While it is safe to consume cheeses with a faint vomit-like smell due to the presence of butyric acid, it is important to use your best judgment. If the smell is overpowering or the cheese shows signs of mold or discoloration, it is best to discard it. Always trust your senses and err on the side of caution when it comes to consuming potentially spoiled food.
In conclusion, while some cheeses naturally have a faint vomit-like smell due to the presence of butyric acid, it is generally not safe to consume cheese that smells strongly of vomit. Trust your senses and discard any cheese that seems questionable to protect yourself from potential foodborne illnesses.
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Frequently asked questions
The cheese-making process produces butyric acid—the same compound produced by your stomach acid during digestion, which gives human vomit its distinct smell.
Parmesan and Cotija cheese are known to have a vomit-like smell.
The presence of butyric acid, the same compound that forms an important component of cheese, is responsible for the unpleasant odour of vomit.
Yes, butyric acid is also produced during the digestion of dairy products, meat, and other fatty foods.
