Bushra Griffith
The smell of cheese is a complex and divisive topic. While some people enjoy the savoury scent of cheese, others find it revolting and reminiscent of vomit. This phenomenon is not unique to any particular type of cheese, with varying reports of provolone, asiago, Romano, feta, parmesan, and raclette grand suisse all smelling like puke. So, why does cheese often smell like vomit to some people? The answer lies in the presence of butyric acid, a compound produced during the cheese-making process that is also found in human stomach acid and gives vomit its characteristic odour. Additionally, the sensation of disgust is influenced by emotional and social context, and the contrast between the pungent smell and mild taste of cheese may contribute to its repulsiveness for some individuals.
| Characteristics | Values |
|---|---|
| Reason for cheese smelling like puke | Butyric acid, a compound produced by stomach acid during digestion |
| Cheeses that smell like puke | Provolone, Asiago, Romano, Feta, Parmesan |
| Other foods that contain butyric acid | Hershey's Kisses |
| Reason for liking the smell of cheese | Combination of butyric acid and diacetyl creates a savory, cheesy scent |
| Reason for disliking the smell of cheese | Animal-derived foods are more likely to hold harmful pathogens and decay rapidly |
| Reason for disgust being dependent on context | The combination of butyric and isovaleric acids can result in either a strong sensation of vomit or Parmesan cheese |
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What You'll Learn
- Butyric acid, a compound produced by stomach acid during digestion, is present in cheese
- The smell of cheese can be off-putting, but the taste is not always matching
- Some people are disgusted by the smell of cheese, while others are not
- Cheese contains skatole, a compound that imparts the scent of human waste
- The cheese-making process involves pasteurisation, fermentation, coagulation, and ageing
Butyric acid, a compound produced by stomach acid during digestion, is present in cheese
The presence of butyric acid in cheese is interesting because it contributes to the overall flavour profile of the cheese. While butyric acid has an unpleasant smell and taste in isolation, when combined with other compounds in cheese, it can enhance the savoury, cheesy scent and flavour. This phenomenon is not unique to cheese; artificial flavours often mimic natural flavours by sharing the same chemical makeup, tricking our brains into perceiving them as pleasant.
The Museum of Food and Drink in Brooklyn, New York, showcases the importance of butyric acid in cheese through an interactive smell machine. Visitors can experience the separate flavours that make up familiar foods, including the scent of "cheesy vomit," which is primarily attributed to the presence of butyric acid. This exhibit highlights the role of butyric acid in creating the savoury, cheesy scent when combined with other compounds.
The perception of butyric acid's scent and taste is not solely determined by its chemical composition. The sensation of disgust associated with its putrid scent is influenced by emotional and social context. For example, the smell of fecal matter on a farm may be less repulsive than in a different setting, such as a music festival. This complexity in the response to butyric acid illustrates the multifaceted nature of our sense of smell and taste.
Additionally, individual differences play a role in the perception of butyric acid. While some people enjoy the savoury, cheesy scent it creates in combination with other compounds, others find it revolting. This variation in response may be attributed to factors such as negative experiences, cultural contexts, or simply a matter of acquired taste. Understanding the multifaceted nature of our sense of smell and taste can provide insights into why certain compounds, like butyric acid, evoke varying reactions.
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The smell of cheese can be off-putting, but the taste is not always matching
The smell of cheese can be off-putting, but its taste does not always match. This phenomenon is not unique to cheese, as the sensation of disgust is often dependent on the emotional and social context. For instance, the smell of fecal matter on a farm is less disgusting than that of a portable toilet at a music festival.
Cheese, an animal product, is particularly interesting in this regard. The pungent smell that makes it offensive to some is not matched by the cheese's actual taste. This is why some people who eat smelly cheese say that they "just have to get it past my nose." The odor of decay elicits disgust, but it does not trigger a contamination response.
The complex process of cheese-making involves pasteurizing cow's milk, fermenting it with bacteria, coagulating it with enzymes, separating it into solids, salting it, and then aging it. This process produces butyric acid, which is also produced by stomach acid during digestion, giving human vomit its distinct smell. When butyric acid is mixed with isovaleric acid, it can create a strong sensation of vomit or Parmesan cheese, depending on the context.
Some people find the smell of certain cheeses, such as provolone, asiago, Romano, and feta, reminiscent of baby vomit or acidic chunder. However, others enjoy the taste of these cheeses, even if they find the smell off-putting. This discrepancy between smell and taste can be explained by the fact that our brains often cannot tell the difference between natural and artificial flavors, as they usually share a similar chemical makeup.
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Some people are disgusted by the smell of cheese, while others are not
The smell of cheese can be polarizing, with some people relishing the savoury scent and others finding it revolting. This disparity in reactions may be due to a combination of factors, including individual sensitivity to certain odours, cultural and social context, and the complex chemistry involved in cheese production.
Cheese, an animal-derived product, is particularly prone to eliciting disgust because of its association with decay and potential contamination. The pungent odours of certain cheeses, such as provolone, asiago, Romano, and feta, can be off-putting to some individuals, resembling the smell of vomit or baby vomit. This pukey aroma is attributed to butyric acid, a compound produced during the cheese-making process and also found in human stomach acid.
The emotional and social context surrounding cheese also plays a role in shaping our response to its odour. For example, the smell of fecal matter on a farm may be less offensive than in other settings due to the understanding that it is a natural part of the agricultural environment. Similarly, the context of consuming cheese within a cultural or social tradition can influence our perception of its odour, making it more or less pleasant.
Cultural norms and individual experiences also contribute to the varying reactions to the smell of cheese. In a survey conducted in France, a country known for its love of cheese, 11.5% of respondents expressed disgust towards stinky cheese, indicating that even in a cheese-loving culture, a notable minority may find the odour off-putting. Individual experiences, such as negative associations or aversions, can also shape one's reaction to the smell of cheese.
Lastly, the complex chemistry of cheese adds another layer to the varying reactions it elicits. Butyric acid, for instance, can produce either a strong sensation of vomit or the appealing scent of Parmesan cheese, depending on its combination with other compounds and the context in which it is encountered. The presence of other acids, such as isovaleric acid, can further modify the overall odour profile of a cheese, making it more or less palatable to different individuals.
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Cheese contains skatole, a compound that imparts the scent of human waste
The scent of cheese is a complex and intriguing topic that has sparked interest and curiosity among many. One of the reasons why cheese can sometimes smell like puke or vomit is due to the presence of certain compounds formed during the cheese-making process. One such compound is butyric acid, which is produced by stomach acid during digestion, giving human vomit its distinct smell. Butyric acid is also responsible for the pukey taste and smell associated with cheeses like provolone, asiago, Romano, and feta, and Parmesan.
However, there is another interesting compound that contributes to the scent of cheese: skatole. Skatole is a compound naturally found in human waste, and it imparts some of the stinky scent associated with it. The presence of skatole in cheese adds to the overall pungent aroma, which can be off-putting to some individuals.
The combination of these compounds, along with other factors, creates the unique and sometimes unpleasant aroma of certain cheeses. It is worth noting that the scent of cheese is not just a result of chemistry but also depends on emotional and social context, as suggested by experts. The same combination of compounds can result in either a strong sensation of vomit or the familiar scent of Parmesan cheese, depending on the individual's perception and context.
The Museum of Food and Drink in Brooklyn, New York, offers an interactive experience for visitors to explore the science behind flavors, including the infamous ""cheesy vomit" scent. This exhibit highlights the intricate relationship between chemistry and our perception of flavors, providing valuable insights into the complex world of artificial and natural flavors.
In conclusion, the presence of compounds like butyric acid and skatole in cheese contributes to the scent of human vomit or waste. However, the overall perception of cheese scent is multifaceted and influenced by various factors, including individual sensitivity, context, and cultural background.
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The cheese-making process involves pasteurisation, fermentation, coagulation, and ageing
The cheese-making process involves several steps, including pasteurisation, fermentation, coagulation, and ageing. Each of these steps plays a crucial role in transforming milk into cheese and developing its unique characteristics.
Pasteurisation is an important preliminary step in cheese-making. Milk for cheese-making must be of the highest quality and free from undesirable microorganisms and spoilage-causing bacteria. Pasteurisation involves heat treatment to destroy harmful bacteria and ensure the milk is safe for cheese production.
Fermentation is a critical stage in the cheese-making process. It involves adding beneficial bacteria to the milk, which convert lactose, the sugar present in milk, into lactic acid. This process lowers the pH of the milk, creating an optimal environment for the bacteria to thrive. The bacteria continue to replicate and culture the milk, leading to the formation of curds and whey.
Coagulation is the process by which the milk proteins stick together and form a soft, white substance called curd. This can be achieved through the addition of rennet, an enzyme derived from the stomachs of cows or calves, and lactic cultures. The amount of lactic cultures can be adjusted to vary the cheese type. The curds then undergo cutting, shrinking, and draining to separate them from the whey.
Ageing is the final stage of cheese-making, where the cheese is left to ripen in controlled environments, known as cheese cellars. During this stage, expert cheesemakers regulate temperature and humidity to facilitate the survival of microorganisms, which are essential for developing the cheese's flavour, aroma, colour, and texture. The ripening time varies depending on the desired cheese variety, with some cheeses aged for a month, like Brie, and others for a year or more, like sharp cheddar.
The combination of these processes, along with the specific ingredients and techniques used, contributes to the diverse sensory profiles of different cheeses. While some cheeses are beloved for their complex flavours and aromas, others may evoke less pleasant associations, such as the smell of puke or vomit. This unappealing scent is often attributed to the presence of butyric acid, found in cheeses like provolone, asiago, Romano, and feta.
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Frequently asked questions
The cheese-making process produces butyric acid, which is also produced by your stomach acid during digestion, giving human vomit its distinct smell.
Cheeses such as provolone, asiago, romano, feta, and parmesan are known to have a pukey smell.
The sensation of disgust is highly dependent on emotional and social context. Some people may have learned to like the smell of certain cheeses, while others may have a stronger aversion to the odor of decay.
