Behind the food that smells bad but tastes good, there is a magical smell "magic"

In the vast world of food, there is a magical phenomenon that makes people love and hate it - some foods smell stinky, but once they are eaten, they can instantly turn into delicious delicacies with a lingering fragrance. How does this strange experience of "smelling stinky and eating fragrant" come about? Today, let's explore the mystery together.

1. The Magic of Fermentation: The Scientific Truth Behind the Odor

Many foods that smell bad but taste good are closely related to the fermentation process. Fermentation is a process in which microorganisms break down proteins, fats and carbohydrates in food, producing a variety of complex chemicals, some of which are the source of bad smells.

Take stinky tofu as an example. During the fermentation process, the protein in soybeans is broken down by microorganisms, producing sulfur compounds such as hydrogen sulfide. Hydrogen sulfide is a gas with a strong rotten egg smell, which is also the main source of the stinky tofu smell. However, the fermentation process is not the only thing that produces odor. During this process, protein is also broken down into a variety of amino acids, which not only give stinky tofu a rich umami flavor, but also interact with other fermentation products to form a unique flavor.

Let's look at durian. The odor of this fruit mainly comes from the volatile organic compounds contained in its flesh, such as thiols and esters. Thiol compounds have a pungent smell, while esters have a fruity aroma. The odor and fragrance of durian are intertwined to form a complex smell. Although many people are frightened by its odor when they first come into contact with durian, the texture of durian flesh is delicate, the taste is dense, and it is rich in sugars and fats. These ingredients release a rich sweetness and mellow taste during chewing, which is in sharp contrast to the smell, allowing people to feel the unique deliciousness in the odor.

2. The duet of smell and taste

Humans' perception of food is the result of the combined effects of smell and taste. When we smell food, our brain will first judge the smell. For foods that smell bad but taste good, the brain will instinctively sound an alarm, thinking that the smell may be related to corruption or harmful substances. However, when we try to taste these foods, our taste buds will receive completely different signals.

Taste receptors are mainly located on the tongue and in the mouth, and can sense five basic tastes: sweet, sour, bitter, salty, and fresh. For foods that "smell stinky but taste good", the taste sense is often fresh, sweet, or rich. For example, after fermentation, stinky mandarin fish has a stinky smell, but the freshness and unique flavor of the fish meat will gradually emerge during chewing. The brain will integrate the information from the sense of smell and taste, re-evaluate the taste of the food, and thus produce a complex feeling.

In addition, the sense of smell and taste is also affected by psychological factors. When we know that a certain food smells bad but tastes delicious, we will have an expectation psychologically. This expectation will change our perception of smell and taste to a certain extent, making us more likely to accept this "stinky smell but delicious taste" food.

3. The power of culture: Habit becomes nature

Foods that are "smelly good but tasty" have different statuses in different cultures. In some places, these foods are considered delicacies with a long history and unique cultural connotations. For example, in China, stinky tofu is a traditional snack that is deeply loved by people. Its production process has been passed down from generation to generation and has rich cultural stories. In Shaoxing, Zhejiang, stinky tofu is closely linked to the local water village culture. People have grown up in this cultural atmosphere since childhood and have a natural acceptance of the taste of stinky tofu.

In France, there are many cheeses that are "smelly good but tasty" in cheese culture. These cheeses occupy an important position in the French diet and are an important part of French food culture. The French have a deep understanding and love of the production process and flavor of cheese. They can appreciate the unique smell and taste of these cheeses and regard them as a high-end gourmet enjoyment.

This cultural background has allowed the "smell bad, taste good" foods to be passed down and developed in these places, and has also allowed people to have a deeper understanding and acceptance of their taste. The power of culture has made people accustomed to the unique smell of these foods, and even regard them as a kind of enjoyment.

IV. Summary: The dialectical beauty of odor and fragrance

The reason why "stinky to smell but delicious to eat" foods have this unique charm is because of their chemical composition, the interaction between smell and taste, and the combined influence of culture and habits. The stinky components produced during the fermentation process are intertwined with the delicious flavor substances to form a unique taste and smell. The complex interaction between smell and taste, as well as the influence of cultural background, allow people to accept and appreciate this contradictory taste.

Next time you encounter food that smells bad but tastes good, try to taste the secret. Maybe you will find a unique food pleasure between the pungent smell and the rich taste. After all, the world of food is never just about sweet and salty, but full of complex and fascinating dialectical beauty.