Frederic Melton
Parmesan cheese is a pungent-smelling delicacy that evokes a love-hate response from people. While some people enjoy the strong scent, others find it revolting, comparing it to the smell of vomit, stinky feet, or ammonia. This discrepancy in reactions is intriguing to neuroscientists, who are curious about why some people relish the aroma while others find it repulsive. The answer may lie in the complex interplay of emotional and social context, as well as individual differences in sensitivity to certain smells. Butyric acid, a chemical found in Parmesan cheese, is also present in vomit, contributing to the off-putting odour. However, the same chemical can produce either a vomit or Parmesan cheese scent depending on the context, highlighting the subjective nature of scent interpretation.
| Characteristics | Values |
|---|---|
| Smell | Sour, rancid, vomit, stinky feet, putrid, ammonia |
| Taste | Bitter, acidic, sour |
| Colour | Any significant colour change |
| Texture | Slimy, greasy, browning, mould growth |
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What You'll Learn
- Parmesan cheese contains butyric acid, which is also found in vomit
- Spoiled cheese can smell sour and can be harmful if consumed
- Freshly grated parmesan cheese is stinkier than the processed variety
- Parmesan cheese is an aged cheese and can have an ammonia taste
- The brain's reward centre shows aversion behaviour among cheese haters
Parmesan cheese contains butyric acid, which is also found in vomit
Parmesan cheese is a beloved staple in Italian cuisine, often used to enhance the flavor of pasta dishes and salads. However, some people have noticed an unusual aspect of its aroma, describing it as smelling like "vomit" or "acidic chunder." This peculiar smell associated with Parmesan cheese can be attributed to the presence of butyric acid, a type of carboxylic acid. Butyric acid is indeed found in human vomit, giving it its characteristic unpleasant odor.
Butyric acid, also known as n-Butanoic acid or normal butyric acid, is a fatty acid that occurs in various forms. In the context of Parmesan cheese and vomit, the relevant form is the carboxylic acid ester. This compound is produced by certain bacteria, such as Clostridium butyricum, and can develop in foods like cheese due to sanitation issues or specific production processes.
The presence of butyric acid in Parmesan cheese might be surprising to some, given that it shares a chemical compound with vomit. However, it's important to understand that the concentration and interaction of various compounds in Parmesan cheese result in a complex aroma profile. While butyric acid contributes an unpleasant odor, other compounds and factors, such as aging, influence the overall smell and taste of the cheese.
Interestingly, the perception of the vomit-like smell in Parmesan cheese seems to vary among individuals. Some people have strong reactions, while others may not detect it at all. This variation could be due to differences in olfactory sensitivity or thresholds for detecting specific compounds like butyric acid.
Despite the presence of butyric acid, Parmesan cheese is generally considered safe to consume and is widely used as a flavor enhancer. It is important to distinguish between the presence of a chemical compound and its concentration or overall effect on the product. While the vomit-like smell might be off-putting to some, it does not indicate that the cheese is unsafe for consumption.
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Spoiled cheese can smell sour and can be harmful if consumed
While Parmesan cheese is known for its strong smell, it should not smell sour. If it smells sour, it has likely gone bad and consuming it could be harmful.
Spoiled cheese can smell sour due to bacterial growth and the subsequent formation of histamines and other by-products. These compounds can give off pungent and unpleasant odours, indicating that the cheese is no longer safe to eat. Consuming spoiled cheese can lead to foodborne illnesses, commonly known as food poisoning. The symptoms of food poisoning from spoiled cheese can include nausea, vomiting, diarrhoea, stomach cramps, and sometimes fever. The severity of these symptoms can vary depending on factors such as the type and amount of cheese consumed, as well as individual susceptibility to foodborne illnesses.
It is important to note that not all spoiled cheese will have a sour smell. Some other signs of spoilage in cheese include visible mould, discolouration, strange texture, and bitter or tangy taste. If the cheese appears slimy or mushy, or has separated, it is likely spoiled. Hard cheeses like Parmesan should also maintain their texture and should not feel soft or rubbery.
To prevent consuming spoiled cheese, it is crucial to practise good food safety habits. Always check the expiration date on the packaging and avoid consuming cheese that has expired. Properly store cheese by keeping it refrigerated at the appropriate temperature, following the specific requirements for different types of cheese. Additionally, ensure proper handwashing and clean any utensils, cutting boards, and surfaces that come into contact with the cheese to prevent cross-contamination.
If you suspect that you have consumed spoiled cheese and are experiencing any symptoms of food poisoning, it is important to take immediate action. Stay hydrated by drinking plenty of fluids, especially if you are experiencing diarrhoea and vomiting. Get rest and avoid eating solid foods until your stomach settles. If your symptoms are severe, persist for more than a day or two, or if you develop a high fever, seek medical advice and consult a healthcare professional.
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Freshly grated parmesan cheese is stinkier than the processed variety
Freshly grated Parmesan cheese is often described as having a strong smell, which some people liken to vomit or stinky feet. This is due to the presence of butyric acid, which is also found in vomit and is responsible for its foul odour. While the smell of Parmesan cheese can be off-putting to some, it is not an indication of spoilage. In fact, the strong smell of freshly grated Parmesan cheese is considered normal and is in stark contrast to the milder, processed variety that comes in containers or bags.
The processed Parmesan cheese found in containers or bags tends to have a milder smell due to the way it is manufactured and packaged. This type of Parmesan cheese is typically made with a combination of grated cheese and other additives, resulting in a less pungent odour. On the other hand, freshly grated Parmesan cheese is made from a single block of cheese, which is shaved or grated directly onto food. This results in a stronger smell that some people find unpleasant.
It is important to note that while the smell of Parmesan cheese can vary, a significant change in the odour of any cheese can indicate that it has gone bad. Spoiled cheese can have a range of indicators, including mould growth, discolouration, and a slimy or greasy texture. In terms of smell, spoiled cheese can smell rancid, sour, or putrid, and may have a bitter or sour taste. Additionally, the presence of ammonia, produced by bacteria breaking down protein in the cheese, can also indicate spoilage.
While the smell of freshly grated Parmesan cheese may be stronger than the processed variety, it is not necessarily an indication of spoilage. Freshly grated Parmesan cheese should have a strong, pungent odour, which is considered normal for this type of cheese. However, if the smell is significantly different or unpleasant, it may be an indication that the cheese has gone bad and should be discarded.
In summary, freshly grated Parmesan cheese is stinkier than the processed variety due to its higher concentration of butyric acid and the lack of additional additives. While the strong smell may be off-putting to some, it is generally considered normal for this type of cheese and is not an indication of spoilage. However, if the smell is significantly different or unpleasant, it may be best to discard the cheese to avoid any potential health risks associated with consuming spoiled cheese.
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Parmesan cheese is an aged cheese and can have an ammonia taste
Parmesan cheese is an aged cheese and can sometimes have an ammonia taste. Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when balanced with the well-developed aroma and flavour of a properly ripened cheese, it is not unpleasant. However, if the ammonia smell is overpowering, it indicates that the cheese has ripened too much or has been improperly stored.
To prevent a strong ammonia taste, it is important to store Parmesan cheese correctly. It should be wrapped in a breathable material such as wax paper or cheese paper, which allows the cheese to breathe. Storing it in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese. Allowing the cheese to "'breathe" at room temperature for 15-30 minutes can help to dissipate any ammonia taste.
It is worth noting that some people associate the smell of Parmesan cheese with vomit. This is due to the presence of butyric acid, which is also found in vomit and is responsible for its foul odour. However, the smell and taste of Parmesan cheese can vary depending on its quality and freshness. Freshly grated Parmesan cheese is known to have a stronger smell and taste compared to the processed variety.
Overall, while Parmesan cheese may sometimes have an ammonia taste due to its ageing process, proper storage and preparation can help to minimize this. Additionally, some people may find the smell and taste of Parmesan cheese unpleasant due to its high content of butyric acid, which is also present in vomit.
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The brain's reward centre shows aversion behaviour among cheese haters
It is a well-known fact that cheese is a dairy product that people either love or hate. Researchers at the Centre de Recherche en Neuroscience de Lyon and the Laboratoire Neuroscience Paris Seine (CNRS/INSERM/UPMC) conducted a study on 332 individuals to understand this polarizing food item. The study revealed that cheese is the food that most frequently triggers aversion, with 6.0% of respondents affected, compared to 2.7% for fish and 2.4% for cured meats. This aversion may be related to lactose intolerance, as 18% of cheese-averse individuals reported being lactose intolerant, and 47% had at least one family member who also disliked cheese, suggesting a genetic origin.
To understand the neural basis of this aversion, researchers selected 15 cheese lovers and 15 cheese haters for a functional magnetic resonance imaging (fMRI) study. The participants were simultaneously exposed to the image and smell of six different cheeses and six other types of control foods. The researchers observed that the ventral pallidum, a structure usually activated in hungry people, remained inactive in cheese haters when exposed to cheese, indicating that they may no longer view it as food. Interestingly, the globus pallidus and substantia nigra, which are part of the reward circuit, showed higher activation in cheese haters, suggesting that these areas are involved in aversion-motivated behavior.
The brain's reward center, which typically encodes pleasure, may also be triggered in response to an aversive stimulus like cheese for those who dislike it. This suggests that the reward circuit may encode disgust for certain foods. These findings provide valuable insights into the cerebral mechanisms underlying food aversions and the complex nature of disgust, which can be influenced by factors such as intensity, hunger, and previous experiences.
Now, coming to the question of whether Parmesan cheese should smell sour, it is important to note that Parmesan cheese does have a distinctive odor due to the presence of butyric acid, which is also found in vomit and has an unpleasant smell. Some people have described the smell of Parmesan as resembling "stinky feet" or "vomit", especially when it is freshly grated or in large quantities. However, others have stated that fresh Parmesan smells and tastes delicious, and the dry, powdered version is what smells revolting.
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Frequently asked questions
No, parmesan cheese should not smell sour. A sour smell is a sign of spoilage. However, parmesan cheese naturally contains butyric acid, which is also found in vomit, and can be detected by humans in concentrations above 10 ppm.
If your parmesan cheese smells sour, it has likely gone bad. Spoiled cheese can harbour harmful bacteria, leading to foodborne illnesses. Discard the cheese and ensure proper storage conditions for new batches.
Fresh parmesan cheese is known to have a pungent odour, which some describe as similar to stinky feet or vomit. However, this smell is characteristic of the cheese and does not indicate spoilage.
Aside from a sour or rancid smell, discolouration, mould growth, and a slimy or greasy texture can indicate that your parmesan cheese has spoiled. If you are unsure, it is best to discard the cheese to avoid any health risks.
