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truffles (smell like compost or sweat)
stinky tofu (smells vomit-like)
Romano cheese (strong acrid smell)
SE Asian fish sauce (rotted), thousand year eggs (smells like death).


Usually you're dealing with fermentation when you talk about foods that
smell bad and taste good.  Durian and truffles are some of the few foods
that have that characteristic when fresh, although in Thailand and Polynesia
where they like their durian stinky they do let it ferment.


On Wed, Mar 12, 2008 at 11:52 AM, Daniels, Alissa <
[log in to unmask]> wrote:

> ISEN-ASTC-L is a service of the Association of Science-Technology Centers
> Incorporated, a worldwide network of science museums and related
> institutions.
>
> *****************************************************************************
>
> Hey all.
>
> Here's an earth-shatteringly not-of-great-importance but still interesting
> question:
>
> We were planning out some activities for our Sense of Smell Day next
> month, and one of my coworkers suggested we have durian fruit avaiable. I'm
> not familiar with it, but apparently it smells awful (like pig s**t,
> according to one well known description) but it tastes great. It got me
> wondering about other foods like that (some cheeses come to mind).
>
> If smell contributes something like 75% of the flavor experience when you
> eat something, how can something that smells so awful still manage to be
> tasty? Thoughts?
>
>
> bringing you the Big Questions, as always,
> AD
> aka SLOB (the Smell Lady of Boston--thanks, Jonah!)
> ~~~~~~~~~~~~~~~~~~~~~~~~~~
> Alissa Daniels, Science Program Manager
> Boston Children's Museum
> 617-426-6500 x342
> www.BostonChildrensMuseum.org
> The most exciting phrase to hear in science, the one that heralds new
> discoveries, is not "Eureka!" (I found it!) but "That's funny..."   --Isaac
> Asimov
> ~~~~~~~~~~~~~~~~~~~~~~~~~~
>
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