Randy Chandler
Parmesan cheese is a beloved ingredient in many dishes, but some people liken its smell to vomit. This unique scent is due to the presence of butyric acid, a compound that is also found in human vomit and gives it its characteristic odour. Interestingly, butyric acid is produced during the cheese-making process and can also be found in rancid butter. While the smell of Parmesan cheese may be off-putting to some, most people find that it tastes delicious.
| Characteristics | Values |
|---|---|
| Reason for the vomit-like smell of Parmesan cheese | The presence of butyric acid, a compound also found in vomit |
| Other names for the smell | "Sweaty feet", "acidic chunder" |
| Butyric acid | A carboxylic acid with a foul odor, also found in rancid butter |
| Isovaleric acid | Another compound found in Parmesan, especially grated forms, with a "sweaty feet" odor |
| Mold | Parmesan may have mold spots, but it's still edible unless the mold goes all the way through |
| Expiry | Parmesan lasts around 7-9 months unopened and 1-2 months in the fridge once opened |
| Taste | Despite the vomit-like smell, Parmesan is described as tasting good and delicious |
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What You'll Learn
- Butyric acid: the chemical that makes Parmesan and vomit smell the way they do
- Isovaleric acid: the short-chain fatty acid that makes tubs of Parmesan smell like sweaty feet
- Parmesan's long shelf life: why the cheese can smell like vomit but still be edible
- The cheesemaking process: how Parmesan comes to contain butyric acid
- The human response: why we find the smell of Parmesan repulsive or appetising
Butyric acid: the chemical that makes Parmesan and vomit smell the way they do
Parmesan cheese is known for its pungent odour, often likened to "sweaty feet" or "vomit". This distinct smell is attributed to the presence of butyric acid, a compound that is naturally produced during the cheese fermentation process. Butyric acid is a type of carboxylic acid, commonly found in butter, Parmesan cheese, and, interestingly, human vomit.
Butyric acid has a distinctive foul odour, which is responsible for the vomit-like smell associated with Parmesan. Interestingly, this compound is also produced by our stomach during digestion, contributing to the unpleasant smell of vomit. While the smell of Parmesan may be off-putting to some, it is perfectly safe to consume. In fact, the presence of butyric acid gives Parmesan its unique flavour, which many people enjoy.
It is worth noting that the smell of Parmesan cheese can vary depending on its form. For example, grated or shredded Parmesan, often sold in tubs or shakers, may have a more intense odour due to the presence of isovaleric acid. This compound develops during the cheesemaking process and is often described as smelling like sweaty feet.
The perception of the smell of butyric acid can also vary among individuals. Our sense of smell is influenced by genetic factors, and different people may respond differently to the same odour molecules. Additionally, context plays a role in how we perceive smells; for example, the same chemical can smell repulsive in one situation and appetising in another.
In summary, butyric acid is the chemical compound responsible for the similar smells of Parmesan cheese and vomit. While the odour may be unpleasant to some, it is a natural byproduct of the cheese fermentation process and contributes to the unique flavour of Parmesan.
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Isovaleric acid: the short-chain fatty acid that makes tubs of Parmesan smell like sweaty feet
The smell of Parmesan cheese is often likened to vomit or "acidic chunder". This is due to the presence of butyric acid, a compound that is also found in human vomit and gives it its distinctive smell. Butyric acid is a carboxylic acid produced during the digestion process and is known for its foul odour. It is commonly associated with rancid butter and Parmesan cheese, in addition to vomit. Interestingly, despite its repulsive smell, butyric acid has a rather sweet aftertaste.
However, there is another culprit contributing to the pungent odour of Parmesan cheese, especially in its grated form: isovaleric acid. Isovaleric acid is a short-chain fatty acid that typically develops during the cheesemaking process. It is responsible for the "'sweaty feet' smell often associated with tubs or cans of grated Parmesan cheese. This type of Parmesan is usually sprinkled over dishes like spaghetti bolognese. The production of isovaleric acid is a natural byproduct of the cheese fermentation process.
The unique odours of both butyric and isovaleric acids can be quite off-putting to some individuals. The smell of Parmesan cheese can be so strong that it may even resemble vomit when it is perfectly safe to consume. On the other hand, when Parmesan has indeed spoiled, the odour becomes even more rancid and unpleasant. To determine whether Parmesan cheese has gone bad, one can perform a smell test, though the cheese usually lasts around 7-9 months unopened and 1-2 months when opened and stored in the fridge.
The presence of these acids in Parmesan cheese is not an indication of spoilage but rather a natural occurrence in the cheesemaking process. While the smell may be off-putting to some, the taste of Parmesan is often enjoyed by many, despite the initial olfactory aversion. This dichotomy highlights the complex interplay between our senses of smell and taste, as well as the psychological factors that influence our perception of food.
In conclusion, the short-chain fatty acid known as isovaleric acid is largely responsible for the "sweaty feet" smell associated with tubs of Parmesan cheese. This odour blends with the "vomit-like" smell attributed to butyric acid, creating the distinctive pungent aroma of Parmesan cheese. Despite its off-putting smell, Parmesan remains a beloved ingredient in many dishes, showcasing the intriguing contrast between our senses of smell and taste.
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Parmesan's long shelf life: why the cheese can smell like vomit but still be edible
Parmesan cheese often has a distinctive smell, which has been likened to vomit. This is due to the presence of butyric acid, a compound that is also found in human vomit and is produced during the digestion process. Butyric acid is a carboxylic acid with a foul odour, also associated with rancid butter. Interestingly, despite its off-putting smell, butyric acid has a sweet aftertaste.
The unique odour of butyric acid is a natural byproduct of the cheese fermentation process. In addition to butyric acid, Parmesan cheese can also contain isovaleric acid, particularly in grated forms. This compound is often described as smelling like "'sweaty feet". It typically develops during the cheesemaking process and is more noticeable in shredded or powdered Parmesan cheese sold in tubs or shakers.
Despite its pungent odour, Parmesan cheese has a long shelf life. Unopened, it can last around 7-9 months, and even once opened, it can be safely consumed for 1-2 months if stored properly in the fridge. The key to extending its shelf life is to ensure it is sealed tightly, either in its original packaging or in an airtight container.
So, why does Parmesan cheese retain its edibility even when it smells like vomit? The answer lies in the nature of the compounds responsible for the odour. Butyric acid and isovaleric acid are not harmful in themselves and do not indicate spoilage. Instead, they are natural byproducts of the fermentation and cheesemaking processes. While the smell may be off-putting to some, it is perfectly safe to consume Parmesan cheese with these odours present. However, it is important to note that once the cheese develops a rancid smell, it has likely gone bad and should be discarded.
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The cheesemaking process: how Parmesan comes to contain butyric acid
Parmesan cheese is known for its pungent odour, often likened to vomit. This distinctive smell is due to the presence of butyric acid, a compound that is also found in vomit. Butyric acid is a carboxylic acid with a foul odour, commonly associated with rancid butter and Parmesan cheese, in addition to vomit. Interestingly, butyric acid has a somewhat sweet aftertaste.
The cheesemaking process plays a crucial role in the formation of butyric acid in Parmesan. Butyric acid is a natural byproduct of the cheese fermentation process. During fermentation, fatty acids, including butyric acid, are produced through the breakdown of milk fats. The amount of butyric acid present in Parmesan cheese can vary depending on several factors, such as the ripening time and the part of the cheese wheel being analysed.
For example, Sandri et al. found that the content of butyric acid in Parmigiano Reggiano cheese increased with longer ripening periods. Specifically, they reported a value of 59 mg of butyric acid per 100 g of fat at 12 months of ripening, which increased to 144 mg per 100 g of fat at 24 months of ripening. Additionally, the location within the cheese wheel seems to impact butyric acid content. Malacarne et al. found higher values in the outer part of the wheel compared to the inner part, likely due to more pronounced lipolysis occurring in that region.
The presence of butyric acid in Parmesan cheese is not only a natural consequence of the cheesemaking process but also has potential health benefits. Studies suggest that butyric acid may have positive effects on body mass, metabolic health, and chronic gastrointestinal inflammation. Additionally, there is evidence that it may increase the synthesis of important antioxidant proteins in the plasma.
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The human response: why we find the smell of Parmesan repulsive or appetising
The distinctive smell of Parmesan cheese is often likened to vomit. This is due to the presence of butyric acid, a chemical compound that is also found in human vomit. Butyric acid is a carboxylic acid and a byproduct of the cheese fermentation process. It has a foul odour and is also associated with rancid butter. Interestingly, despite its repulsive smell, butyric acid has a sweet aftertaste.
The human sense of smell is complex and multifaceted. According to smell expert Dr Andreas Keller, it is challenging to determine whether our scent preferences are innate or acquired. Context plays a crucial role in how we perceive odours. For example, the same compound, butyric acid, can smell repulsive or appetising depending on the situation. Additionally, individual genetic variations in our smell receptors can lead to different responses to odour molecules. We all have at least one genetic 'blind spot' in our sense of smell, meaning we cannot detect certain odours.
The perception of Parmesan cheese's odour can vary significantly among individuals. Some people find the smell repulsive, comparing it to vomit or sweaty feet, especially when the cheese is grated or in powdered form. On the other hand, others find the smell and taste of fresh Parmesan cheese delightful and appetising. This discrepancy in sensory perception can be attributed to the complex interplay between genetics, individual differences in smell receptors, and personal experiences that shape our scent preferences.
It is worth noting that the cheesemaking process can also influence the presence of certain compounds and, consequently, the odour of the final product. For instance, isovaleric acid, which is often described as smelling like sweaty feet, is more commonly found in shredded or grated Parmesan cheese. This type of acid typically develops during the cheesemaking process, particularly in the tubs or tins of grated Parmesan used as toppings.
In conclusion, the human response to the smell of Parmesan cheese varies from repulsive to appetising due to a combination of genetic factors, individual differences in smell receptors, and the context and situation in which the odour is encountered. The complex interplay between these factors shapes our unique sensory perceptions and preferences.
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Frequently asked questions
Parmesan cheese contains butyric acid, a compound that is also found in human vomit. Butyric acid is a carboxylic acid known for its foul odour. It is produced during the cheese-making process and is a byproduct of cheese fermentation.
Butyric acid is a chemical that contributes to the smell of Parmesan cheese and vomit. It is produced by your stomach acid during digestion, which gives human vomit its distinct smell. The compound is also found in rancid butter.
Yes, in addition to butyric acid, Parmesan cheese also contains isovaleric acid, especially in grated forms. This compound is often described as smelling like "sweaty feet" and typically develops during the cheesemaking process.
