Strong-smelling foods like durian, blue cheese, kimchi, and natto have passionate fans and fierce critics. But why do some people crave these pungent flavors while others find them unbearable? The answer lies in science, culture, and personal experience.
The Science of Stinky Foods
Many of these foods contain sulfur compounds, which produce strong odors. Durian has over 50 volatile compounds, while blue cheese gets its aroma from mold-produced enzymes. Interestingly, some of these same compounds are found in pleasant-smelling foods like coffee and chocolate, but in different concentrations.
Genetics and Taste Perception
Our genes play a role in how we perceive strong smells and flavors. Some people have a heightened sensitivity to bitter or sulfurous compounds, making foods like blue cheese taste overwhelmingly strong. Others may lack certain receptors, allowing them to enjoy these foods without being overwhelmed by their pungency.
Cultural Exposure & Acquired Taste
In many cultures, strong-smelling foods are considered delicacies. People who grow up eating them develop a positive association, while those unfamiliar with them may find the smells off-putting. The more you’re exposed to a food, the more likely you are to develop a taste for it.
Fermentation & Umami Appeal
Many stinky foods are fermented, which enhances umami—a savory taste that triggers pleasure centers in the brain. Fermented foods like kimchi, miso, and blue cheese contain glutamates that make them deeply satisfying for those who enjoy complex flavors.
Can You Learn to Like Stinky Foods?
Yes! Many people who once disliked foods like durian or blue cheese develop a taste for them over time. Exposure, pairing them with familiar foods, and learning about their unique flavor profiles can help overcome initial aversion.
Loving or hating stinky foods comes down to genetics, cultural exposure, and acquired taste. While some people naturally enjoy strong-smelling foods, others can learn to appreciate their complexity over time. So, if you’ve ever been curious about durian or blue cheese, it might just take a few tries to develop a taste for them.
