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Regarding chocolate quality discussions: when Hersey started up, they couldn't get any European chocolatiers to share their process, so they had to invent one.
by theonemind 5y ago
Regarding chocolate quality discussions: when Hersey started up, they couldn't get any European chocolatiers to share their process, so they had to invent one. They used lipolysis, which creates butyric acid, the chemical that gives vomit its distinctive smell and aftertaste.
You can definitely taste it if you pay attention, like "yep, that's it, it's that vomit aftertaste."
https://www.google.com/search?q=hershey+vomit https://www.google.com/search?q=hershey+vomit
- WillPostForFood 5y agoInteresting article that suggests the context in which you smell the same scent is almost entirely determinant of your response to it: Moreover, motivational responses were entirely different as a function of label. For example, when isovaleric + butyric acid was called “parmesan cheese” it inspired participants to say they would like to eat it, while when it was given the negative label (“vomit”) it provoked the wish to escape from it. The effect was so strong for certain odors, that participants could not believe that the same odorant had been presented to them at both sessions https://web.archive.org/web/20090203043112/http://www.senseofsmell.org/feature/odor/odor_whitepaper_3.php https://web.archive.org/web/20090203043112/http://www.senseo...
- PolygonSheep 5y agoYeah I've noticed this too. Everyone says Hershey's tastes like vomit but you never see anyone calling Parmesan cheese "vomit cheese".
- avgcorrection 5y ago