Frederic Melton
Blue cheese is known for its pungent and funky aroma, often described as smelly or stinky. Interestingly, the ability to smell blue cheese is linked to a person's DNA. A study found a genetic basis for detecting certain fragrances, including blue cheese, and identified the specific gene responsible for this ability. Beer, on the other hand, can sometimes exhibit off-flavors that resemble the smell of cheese, such as isovaleric acid, which gives off a stale cheese aroma, and butyric acid, which has notes of rancid cheese. Additionally, oxidized hops can also contribute to a cheesy smell in beer. Separately, there is a type of cheese called Beer Cheese, which is a combination of Limburger Cheese and Brick Cheese, known for its strong smell and taste.
| Characteristics | Values |
|---|---|
| Genetic basis | People have a genetic basis for smelling certain fragrances like malt, apples, blue cheese, and violets. |
| Mutation | A mutation in a single gene allows people to smell violets. |
| Volatile compounds | Volatile compounds such as isovaleric acid and butyric acid can contribute to "cheesy" off-flavors in beer, resembling stale or rancid cheese. |
| Oxidation | Oxidized hops can result in a Parmesan cheese-like smell in beer. |
| Bacteria | Bacteria added to milk or the cheese rind, or present in the aging environment, can contribute to the strong smell of blue cheese. |
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What You'll Learn
Blue cheese's 'stinky' smell is caused by bacteria
While blue cheese is often described as having a peculiar aroma, it is not technically a "stinky" cheese. Stinky cheeses are those that are smear-ripened or have a washed rind, and it is the process of smearing or washing that results in the notorious odor associated with this category.
Blue cheese, on the other hand, gets its strong smell from bacteria. Cheesemakers turn standard cheese into stinky cheese by adding bacteria to the milk before it becomes cheese, smearing the bacteria onto the developing rind of the cheese, or washing the aging cheese periodically with a solution. The solution used to wash the cheese is typically not soap and water, but rather a briny saltwater, beer, wine, cider, or brandy to create a moistened rind that allows the bacteria to flourish. The bacteria thrive in a humid and cool environment, and the cheese chemistry must also be just right.
The smell of blue cheese is so strong that it can permeate other foods if not stored properly. It is recommended to store blue cheese in an airtight container to prevent its smell from spreading to other foods in the fridge.
Interestingly, the smell of blue cheese is not always an accurate indicator of its taste. While some stinky cheeses have a flavor to match their smell, others have a pleasant buttery and salty flavor with just a hint of zest. In some cases, removing the rind can reduce the intensity of the flavor and eliminate the source of the strong smell.
It is worth noting that the smell of beer can also be influenced by the presence of certain acids and compounds, which can give it a "cheesy" off-flavor. This off-flavor can be the result of using old or degraded hops, creating a stale cheese or sweaty aroma. However, with enough time, this off-flavor can transform into a fruity component.
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Beer can smell like blue cheese due to oxidized hops
Beer and blue cheese are both known for their strong and unique aromas, which can be attributed to various factors, including the ingredients used and the production processes. One particular aspect that can contribute to a cheesy smell in beer is oxidized hops.
Oxidized hops refer to hops that have undergone oxidation, a chemical reaction that occurs when hops are exposed to oxygen. This can happen during the brewing process if hops are not handled or stored properly, leading to the development of off-flavors and aromas. In the case of oxidized hops, the beer may take on a cheesy smell, specifically resembling that of blue cheese.
The presence of certain volatile compounds, such as fatty acids, can be a result of oxidation. These compounds contribute to the distinct aroma profiles of both beer and cheese. For example, isovaleric acid, which is formed from the oxidation of hop oils, can impart a stale cheese or sweaty odor, while butyric acid, produced by bacterial activity, has notes reminiscent of rancid cheese or even vomit.
It is important to note that while some off-flavors may be undesirable, others are intentionally created through controlled processes to achieve specific flavor profiles. Additionally, individual perception of these aromas can vary due to genetic variations in our sense of smell, making the exploration of different beers and cheeses a unique and personalized sensory experience.
In conclusion, the presence of oxidized hops can be a significant factor in giving beer a blue cheese-like smell. This phenomenon highlights the complex interplay between chemistry, biology, and sensory perception in the fascinating world of fermented beverages and dairy products.
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Isovaleric Acid in beer can create a stale cheese aroma
Isovaleric acid, also known as 3-methylbutanoic acid, 1-pentanoic acid, or delphinic acid, is a natural fatty acid found in many plants, essential oils, old hops, foot sweat, and some cheeses. It is characterised by a pungent aroma often described as "cheesy", especially in aged hard cheeses, or "gym socks".
In beer, the flavour threshold of isovaleric acid is in the range of 0.1–1.5 mg/l, varying with the taster's sensitivity. The presence of isovaleric acid in beer is usually considered a flaw, but it is sometimes appropriate as a background note in some English-style ales. Isovaleric acid is a product of the oxidation of hop resins and is often quite pronounced in hops that have been exposed to oxygen over a long period of time. It is also a by-product of contamination by, or fermentation with, Brettanomyces yeasts.
The compound generally takes a few months to produce in beer by Brettanomyces, which breaks down leucine, an amino acid present in beer and sweat, into isovaleric acid. Other bacteria have also been shown to create isovaleric acid and may contribute to its production in beer in unsanitary conditions. High hopping rates will also introduce isovaleric acid, and some strong hoppy craft beers have noticeable amounts, adding a slight cheese flavour note to the beer.
Excessive isovaleric acid in beer can be prevented by appropriate hop storage and clean brewing practices to prevent wild yeast infections. Because oxygen is the catalyst that forms isovaleric acid in hops, all hops should be stored cold and tightly packed to limit their exposure to the air.
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Butyric Acid in beer can create a vomit-like smell
Butyric acid, also known as butanoic acid, is a carboxylic acid that can be found in animal fats, plant oils, and the human gut. It is a significant flavour compound in many foods and beverages, including beer. While butyric acid typically occurs during the brewing process, excessive amounts can lead to an off-putting smell and taste.
The off-flavours in beer caused by butyric acid are often described as cheesy, rancid, or similar to baby vomit. These undesirable notes can arise from infections by anaerobic spore-forming bacteria, particularly Clostridium butyricum, during the production process. Specifically, Clostridium can contaminate the beer during the handling of the starch slurry in glucose syrup manufacturing or through the growth of excessive amounts during the wort process.
Wort is a bittersweet sugar solution created when malt is mashed and boiled with hops, which is then fermented by yeast to produce beer. If the wort is mishandled or contaminated, it can result in the production of excessive butyric acid, leading to the unpleasant odours and flavours. To prevent this, strict sanitation measures and quality control are essential.
Additionally, carbon dioxide from fermentation and artificial introduction can stimulate the growth of Clostridium butyricum and other bacteria. While butyric acid is naturally present in the brewing process, improper sanitation and handling can lead to excessive concentrations, resulting in the undesirable vomit-like smell and taste in beer.
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Genetic basis for liking the smell of blue cheese
The human olfactory system is complex, with 400 types of receptors, each with a matching olfactory receptor gene within our DNA. Any variation in these genes will affect our sense of smell.
Research has shown that there is a genetic basis for liking the smell of blue cheese. Scientists have discovered that the ability to detect 2-heptanone, the compound that gives blue cheese its distinctive smell, is associated with a specific gene locus found on Chromosome 3. This gene locus is within a cluster of 18 olfactory receptors, seven of which are predicted to be pseudogenes, or imperfect copies of complete genes.
This finding suggests that an individual's sensitivity to the smell of blue cheese is directly tied to their perception or detection of 2-heptanone. Some people are highly sensitive to the smell of mold in blue cheese, which can be off-putting. This sensitivity is also influenced by genetic factors, with some individuals carrying a specific gene that affects their perception of the smell.
While the genetic basis for smelling blue cheese has been established, it is important to note that the significance of a genetic predisposition to moldy blue cheese intolerance has not been fully elucidated. However, individuals can undergo a full DNA analysis to better understand their genetic makeup and determine if they possess the "blue cheese gene."
Additionally, it is worth mentioning that while genetics play a role in our sense of smell, the sensory experience of food can also be influenced by other factors such as mood, pregnancy, or time of day.
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Frequently asked questions
Some beers can smell like blue cheese due to the presence of certain acids, such as butyric acid, which has "rancid cheese" notes, and isovaleric acid, which has a "stale cheese" flavour and aroma. These acids can be a result of using old or degraded hops or the oxidation of hops.
The "blue cheese" smell in beer is caused by the presence of specific volatile compounds, such as butyric and isovaleric acids, which are produced by the degradation of hops or the oxidation process.
Yes, the type of hops used can definitely influence the aroma profile of the beer. Using old or degraded hops can result in off-flavours and aromas, such as those reminiscent of blue cheese.
Yes, in addition to the type of hops used, the brewing process and storage conditions can also play a role in the development of off-flavours and aromas, including those similar to blue cheese.
The preference for the blue cheese aroma in beer can be attributed to genetic factors. Research has shown that there is a genetic basis for detecting certain fragrances, including blue cheese, and individuals vary in their ability to smell and prefer certain scents.
