What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?
It's a very, very strong flavour (like hot chili peppers in potency and ability to linger).
It tastes nothing like any food I know - I've thought of it as kind of "chalky" (not sure why I know what chalk tastes like, maybe I ate some chalk as a child?).
It is very unpleasant and nauseating. I imagine no amount of willpower could keep down a mouthful of a food that has it (only managed to swallow small doses in company where it would be very embarassing to spit out food).
It seems to occur in fats, or maybe dairy products. I imagine it's some kind of contamination, maybe bacteria. I've tasted it in:
- Blue cheese (don't think it's ever been absent the few times I've tried a bit)
- The "creme" in little twinkie-style "swiss rolls" (occasionally)
- Once in a home-made pizza (maybe in the cheese?)
- Some indian sweets left out for too long (occasionally)
The weird thing is that often, I seem to be the only person that can taste it. This has often got me into trouble (I am not a fussy eater at all, and feel very embarrassed explaining I'm unable to eat something that everyone else thinks is fine).
Anyone have any idea what this flavour could be from?
I've wondered for years...
Edit:
Added some interesting points suggested by answers so far
Best Answer
Let me start by saying that I'm not familiar with the problem taste you're describing in dairy foods.
I am, however, quite sensitive to bitter tastes in many other foods, which is linked to a phenomenon often studied in genetics classes: The ability or inability to taste PTC, PROP or thiourea, chemical compounds associated with bitter flavors.
The ability to taste them or not, and whether you're a "supertaster" who's very sensitive, is genetic, and appears to have a significant impact on food preferences.
Here's an article that explains it better than I can: Supertaster
I don't know that this is associated with dairy products at all, but it's worth a look in. And for what it's worth as a strong--if not super--taster, I have a hard time dealing with some blue cheeses that my wife who is a weak to non-taster doesn't find strong at all. So maybe there's something in it.
Pictures about "What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?"
Does fat give food flavor?
Fat plays a unique role in the human diet. In addition to being the most concentrated source of dietary energy, fat contributes to the texture, flavor, and aroma of a wide variety of foods. In general, the most palatable foods are those that are both energy-dense and high in fat content (Drewnowski, 1997a,b).How does fat impact the taste of food?
Fats help you enjoy the taste of food because they're able to dissolve and concentrate flavor and odor chemicals. These chemicals are released into the air by the heat of cooking.What does pure fat taste like?
Most scientists think that pure fat has no taste at all. That applies to trans fats, other unsaturated fats like sesame and corn oil, and saturated fats like butter and lard. The mouth senses five basic flavors: sweet, salty, sour, bitter, and umami (or glutamate, like MSG).Why do I like strong flavors?
Scientists believe most supertasters have the gene TAS2R38, which increases bitterness perception. The gene makes supertasters sensitive to bitter flavors in all foods and drinks. People with this gene are particularly sensitive to a chemical called 6-n-propylthiouracil (PROP).12 Things Your Stool Says About Your Health
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Answer 2
I don't think there's any dairy in twinkies or similar packaged items -- it's whipped fat, with sugar and flavorings.
But all of the items you mention contain fat, so it's possible that it's a product of rancidity.
I don't know if it's related to the supertasters stuff that bikeboy389 mentioned, but some people experience taste differently -- I can't stand bitter flavors (about 1/2 the items on the list mentioned, especially coffee, artificial sweeteners and all hopped beers), but I love sour; much more so than most other people. People also smell differently (eg, the issue with asparagus, although that one's an issue not just with sensing it), so it's possible that you're just more sensitive to taste/smells in general, or to a specific chemical compound than others.
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