Foods That Taste Better Than They Smell: Science & Examples

Durian, blue cheese, natto, and fermented fish sauce consistently rank as foods that taste significantly better than they smell. Scientific studies confirm these foods contain volatile sulfur compounds that create strong odors but break down into pleasant flavor compounds when consumed.

The Science Behind Taste-Smell Mismatch

Our sense of smell detects airborne molecules through olfactory receptors, while taste relies on chemical receptors on our tongue. Certain compounds like volatile sulfur compounds create powerful odors but transform when mixed with saliva and exposed to our taste receptors.

"The disconnect happens because smell compounds travel through the retronasal pathway during eating, changing how we perceive them," explains Dr. Linda Bartoshuk, Yale University's taste specialist. This physiological process explains why many fermented foods taste better than they smell.

Food	Primary Smell Compounds	Taste Compounds After Consumption
Durian	Ethanethiol, Methanethiol	Esters creating caramel, banana notes
Blue Cheese	Butyric acid, Propionic acid	Short-chain fatty acids creating nutty, buttery notes
Natto	Pyrazines, Ammonia compounds	Glutamates creating umami richness

Top 7 Foods That Taste Better Than They Smell

Durian: The King of Contradictions

This Southeast Asian fruit famously emits odors reminiscent of sewage or gym socks due to its high concentration of volatile sulfur compounds. Yet when consumed, those same compounds transform into complex sweet, custard-like flavors with caramel undertones. According to research published in Molecules journal, durian contains over 44 aroma compounds that create this dramatic sensory shift.

Blue Cheese: Moldy Marvel

The pungent aroma of blue cheese comes from butyric acid (also found in vomit) and propionic acid. However, these compounds break down during digestion into pleasant buttery, nutty flavors. Food scientists at the University of Copenhagen discovered that the Penicillium roqueforti mold creates flavor compounds during aging that significantly enhance palatability despite the initial odor.

Natto: Japan's Sticky Secret

This fermented soybean product smells strongly of ammonia due to the Bacillus subtilis bacteria used in fermentation. Yet it delivers an unexpectedly rich umami flavor that forms the foundation of many Japanese breakfast dishes. A 2019 study in Food Chemistry confirmed natto contains high levels of glutamic acid that create satisfying savory notes despite its challenging aroma.

Fermented Fish Sauce: Southeast Asia's Flavor Foundation

Fish sauce's initial odor resembles rotting seafood, but when used in cooking, it transforms into a complex umami enhancer. The fermentation process breaks down proteins into amino acids that create depth of flavor impossible to achieve otherwise. Chefs worldwide rely on this transformation to build flavor foundations in countless dishes.

How Human Palates Adapted to Fermented Foods

Evolution of Fermentation Acceptance

• 10,000 BCE: Early humans discovered spontaneous fermentation preserved food and improved digestibility
• 2000 BCE: Mesopotamian texts document beer brewing techniques
• 300 BCE: Greek historian Strabo describes cheese-making in Europe
• 1600s: Microscope reveals microbial basis of fermentation
• Present: Scientific understanding of how fermentation creates beneficial compounds

This evolutionary timeline shows how humans gradually developed tolerance for fermented foods' strong odors because of their nutritional benefits and preservation qualities. Our ancestors who overcame initial aversion gained survival advantages through improved nutrition and food safety.

When Smell-Taste Mismatch Becomes Problematic

Not all strong-smelling foods transform pleasantly. Certain conditions can prevent the expected sensory shift:

• Freshness issues: Overripe durian develops unpleasant bitter notes
• Improper storage: Blue cheese exposed to air develops ammonia flavors
• Individual sensitivity: Some people have genetic variations making certain compounds consistently unpleasant
• Cultural context: Without proper preparation methods, many fermented foods remain unpalatable

How to Approach Challenging Foods Successfully

Follow this three-step method for trying foods that taste better than they smell:

1. Prepare your palate: Eat something neutral like plain rice or bread first
2. Small initial exposure: Take a tiny portion, mix with complementary ingredients
3. Wait and reassess: Allow 15-30 seconds for the flavor transformation to occur

"The rule of three applies here," notes culinary anthropologist Dr. Rachel Herz. "Try a new food three times in different preparations before deciding if you dislike it." This approach works particularly well for fermented and aged products where preparation method significantly affects the final experience.

Why This Matters for Your Culinary Adventures

Understanding the science behind smell-taste mismatch opens doors to global cuisines you might otherwise avoid. Many traditional preservation methods create these sensory contradictions precisely because they transform otherwise perishable foods into nutritional powerhouses. By learning to navigate these challenging aromas, you gain access to centuries of culinary wisdom and flavor complexity.

Why does durian smell so bad but taste good?

Durian contains volatile sulfur compounds that create strong odors detectable by our nose, but these compounds transform into pleasant esters when mixed with saliva, creating sweet, caramel-like flavors during consumption.

Is blue cheese safe to eat if it smells bad?

Yes, the strong smell of blue cheese comes from butyric acid and propionic acid, which are natural byproducts of the Penicillium roqueforti mold used in production. These compounds break down into pleasant buttery, nutty flavors when consumed and indicate proper fermentation.

How can I try natto if I dislike the smell?

Mix natto with rice, soy sauce, and a raw egg to balance the aroma. Start with small portions and eat immediately after mixing. Many first-time eaters find the texture more challenging than the flavor, so stirring vigorously to create sliminess can help with acceptance.

Do all fermented foods taste better than they smell?

No, not all fermented foods follow this pattern. Some fermented products like certain aged cheeses or properly made fish sauce transform positively, while spoiled fermented foods develop consistently unpleasant flavors. Proper fermentation technique and freshness determine whether the smell-taste mismatch works in your favor.