TIL American chocolate, especially Hershey's, smells and tastes like vomit to people who are used to eating European chocolate. The reason for this is the presence of butyric acid, which is what gives parmesan cheese (and vomit), its distinctive smell.

I don't care for Hersey's chocolate, but it doesn't taste all that much like butyric acid to me. That's not to say it isn't present; it may well be in relatively small quantities. I mostly take issue with singling out parmesan cheese as a common food source of butyric acid when blue cheeses are far and away the most common, concentrated food sources.

I like strong cheeses, but I really can't handle the pukey taste of strong blue cheese. It always makes me burp, and the taste of those burps is indistinguishable from vomit, and they smell like musty toolboxes. That seems strange until you realize that many tool handles (screwdrivers in particular) are made of cellulose acetate butyrate (CAB), which is durable and has a great hand-feel, but decomposes into butyric acid in moist conditions.

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