Patrick Oconnell
The distinctive smell of vomit is caused by butyric acid, a chemical produced by stomach acid during digestion. Butyric acid is also a component of cheese, and is particularly noticeable in parmesan, provolone, asiago, romano, and feta. Some people find the scent of these cheeses reminiscent of baby vomit or acidic chunder.
| Characteristics | Values |
|---|---|
| Cheese that tastes like vomit | Provolone, Asiaga, Romano, Feta, Parmesan, Cotija |
| Reason | Butyric acid, a compound produced by stomach acid during digestion |
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What You'll Learn
- Provolone, Asiago, Romano, and Feta contain butyric acid, which is reminiscent of baby vomit
- Parmesan contains butyric acid, the same chemical that makes your puke stink
- The process of making cheese produces butyric acid, found in human vomit
- Cotija cheese smells like vomit when burnt
- Mixing butyric and isovaleric acids can create a strong sensation of vomit
Provolone, Asiago, Romano, and Feta contain butyric acid, which is reminiscent of baby vomit
The compound butyric acid is produced by stomach acid during digestion, which gives human vomit its distinct smell. Interestingly, butyric acid is also produced during the cheese-making process, and it is this compound that gives certain cheeses their vomit-like taste and smell.
Cheeses such as Provolone, Asiago, Romano, and Feta contain butyric acid, which is said to be reminiscent of baby vomit. People have described the scent of these cheeses as putrid, churning their stomachs and reminding them of vomit. The taste and smell of these cheeses can be particularly noticeable when they are melted.
While the presence of butyric acid can contribute to the vomit-like qualities of these cheeses, individual sensitivity to its taste and smell may vary. Some people may be more sensitive to the compound and perceive it as unpleasant or reminiscent of vomit, while others may not detect it as strongly.
In addition to Provolone, Asiago, Romano, and Feta, other cheeses that may exhibit similar qualities include Parmesan and Cotija. The presence of butyric acid in Parmesan, for example, can contribute to its faintly vomit-like smell. Cotija cheese, when melted, has been described as having a strong smell resembling burnt milk and vomit.
It is worth noting that while the presence of butyric acid can be off-putting to some, many people still enjoy consuming these cheeses. The perception of their taste and smell can be influenced by individual sensitivity, context, and other compounds present in the cheese.
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Parmesan contains butyric acid, the same chemical that makes your puke stink
Parmesan contains butyric acid, a chemical produced by stomach acid during digestion, which gives human vomit its distinctive smell. Butyric acid is a carboxylic acid found in dairy products, such as butter and parmesan, and is created through the process of anaerobic fermentation.
The name butyric comes from the Latin word butyrum, meaning butter, as it was first extracted from rancid butter by French chemist Michel Eugène Chevreul. It is a type of fatty acid, which means it is one of the building blocks of fats. Butyric acid is generally found in dairy products and is a natural byproduct of the cheese-making process.
The human ability to detect butyric acid is incredibly sensitive, with people being able to pick up the scent at 10 parts per million. This is likely due to evolution training humans to detect and avoid the chemical, as it is often a sign of disease or infection, such as in gone-off food, vomit, or feces. Butyric acid is also used as a feed additive to help prevent salmonella bacteria from taking hold in animal husbandry.
The presence of butyric acid in parmesan gives the cheese its distinctive odor and flavor, which some may describe as reminiscent of vomit. This is not to say that parmesan is made of vomit or is unsafe to eat. Rather, the presence of butyric acid creates an association with the familiar smell of vomit due to its presence in both substances.
It is worth noting that not everyone may perceive the taste or smell of parmesan as similar to vomit. Sensitivity to certain odors and tastes can vary from person to person, and some individuals may not detect the presence of butyric acid as strongly as others.
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The process of making cheese produces butyric acid, found in human vomit
The process of making cheese produces butyric acid, which is also found in human vomit. Butyric acid is a short-chain saturated fatty acid that can be found in many different cheeses in small amounts. It is an important part of the total flavour profile of the cheese. When present in higher concentrations, its flavour dominates and becomes much more prominent.
Butyric acid is formed through the breakdown of fat by enzymes called lipases, which clip off fatty acids from the fat molecule. These lipase enzymes can be found naturally in raw milk or are sometimes added by the cheese maker. Butyric acid is also produced by the bacteria in our stomachs during digestion, which gives human vomit its distinct smell.
Some cheeses that contain butyric acid include provolone, asiago, romano, feta, parmesan, and cotija. People have described the taste of these cheeses as "putrid", "baby vomit", or "burnt milk and throw up".
Butyric acid is also used in many other products, such as butter, butterscotch, caramel, and various artificial flavourings. It is generally considered safe by the US Food and Drug Administration and is used as a food additive.
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Cotija cheese smells like vomit when burnt
It's not uncommon for certain cheeses to have a smell or taste that's reminiscent of vomit. This is due to the presence of butyric acid, a compound produced by stomach acid during digestion, which also gives human vomit its characteristic smell.
One particular variety of cheese that has been noted to possess this off-putting attribute is Cotija cheese. According to some individuals, when Cotija cheese is burnt or melted, it emits an unpleasant odor that resembles vomit. The smell can be strong enough to permeate the entire house, as one unfortunate experimenter discovered.
Cotija cheese is a traditional Mexican cheese named after the town of Cotija in the state of Michoacán. It is typically made from cow's milk, although it can also be crafted from a mixture of cow and goat milk. The cheese is aged for several months, resulting in a hard, grating cheese with a salty, tangy flavor.
While some people find the flavor of Cotija cheese agreeable, others have described it as tasting like "a dirty asshole." This disparity in taste perception highlights the subjective nature of flavor preferences. However, the fact that some individuals find the smell of burnt Cotija cheese reminiscent of vomit suggests that there may be a chemical or bacterial component at play, similar to the presence of butyric acid in other cheeses.
It's worth noting that the perception of food odors and flavors can be influenced by various factors, including individual biology, cultural background, and even prior illnesses. For example, some individuals who have recovered from COVID-19 report experiencing parosmia, a condition where the sense of smell is altered, causing familiar foods to smell and taste unpleasant, sometimes like vomit. This phenomenon has been linked to changes in the olfactory system due to the virus.
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Mixing butyric and isovaleric acids can create a strong sensation of vomit
Butyric acid, also known as butter acid or valeric acid, is a chemical that has a smell reminiscent of vomit. It is produced by the breakdown of fat by enzymes called lipases, which clip off fatty acids from fat molecules. Butyric acid is commonly found in many different types of cheese, including provolone, asiago, romano, feta, and parmesan. The amount of butyric acid present in these cheeses is usually low, forming an important part of their flavor profile. However, when present in higher concentrations, its flavor becomes more dominant and noticeable.
Isovaleric acid, on the other hand, is known for having a "feety" aroma and flavor. It is produced by Megasphaera species, along with other acids such as acetic, valeric, and caproic acids. When butyric and isovaleric acids are combined, their individual odors, reminiscent of vomit and feet, can create a strong sensation of vomit due to the enhanced association with the smell of sickening odors.
The combination of these two acids can be particularly off-putting to some individuals, triggering a strong aversion response. This response is not uncommon, as the human body naturally associates certain odors with danger or sickness, and vomit is one of those potent triggers. The sensation of tasting vomit can be quite distressing and may lead to nausea or even vomiting in susceptible individuals.
While the presence of butyric acid in cheese is natural and contributes to the unique flavor profiles of various cheeses, the addition of isovaleric acid through bacterial contamination or other means can result in an unpleasant sensory experience for consumers. This highlights the delicate balance of flavors and the potential for undesirable sensory experiences when certain compounds are present in higher concentrations or specific combinations.
In summary, the mixing of butyric and isovaleric acids can indeed create a strong sensation of vomit due to their individual associations with vomit-like and feet-like odors, respectively. This combination may trigger a strong aversion response in some individuals, underscoring the intricate relationship between odor, taste, and our perception of the world around us.
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Frequently asked questions
Some cheeses contain butyric acid, which is also the chemical that makes your puke stink.
Some people report that provolone, asiago, parmesan, romano, and feta have a vomit-like taste.
Butyric acid is a chemical produced in the cheese-making process. It is the same compound produced by your stomach acid during digestion.
