Snail powder smells like? Research proves that the smell of snail powder is the same as perfume

Snail powder is a street snack born in Liuzhou, Guangxi in the 1970s and 1980sThe soup made with pig bones is delicious, with the famous rice flour in the cinnamon area, as well as fried peanuts, chili peppers, mussels, sour shoots and other condiments, making this food sour, spicy, fragrant, fresh in oneBut its over-the-top smell, but also let people love and hate, some people on the Internet say that the smell of snail powder like, then the smell of snail powder in the end from where?skunk powder smells like shitsay a bowl of snail powder is not stinky enough, is an insult to itA bowl out of the pot, "skunk" floating ten miles, taste is indescribable, nose sizzling, do not have to say, let you immediately become a "tasteful" personNo wonder netizens popular a phrase to describe the taste of snail powder tone: When I was cooking snail powder, my mother thought I was eating"vulgar, but it is the truthMy roommate Xiao Zeng, a person who leans on the snail powder to support countless overtime nights, for her, the snail powder this kind of can't stop the taste, but also only in love couples emit a "sour smell" can be matched.say that the taste of snail powder makes people head- and, so where is the source? It's sour shootsthe smelly foods we know, such as stinky tofu and bean juice, are fermented to their signature smellsThe only fermented ingredient in the powder is sour shootsThe production process of acid shoots is more extensive, choose the appropriate size of bamboo shoots, soaked with salt water, placed for about ten days can produce acid tasteThe fermentation environment of acid shoots is not completely isolated from oxygen, after the combination of oxycodone bacteria and anaerobic bacteria, the sugars and proteins in the shoots are fermented, converted into a variety of amino acids and organic acids, aldehydes, alcohols and other substancesa paper from Guangxi University noted that the amount of cysteine in acid shoots decreased significantly compared to fresh shoots, while tryptophan was not detectedIn other words, in the fermentation process, cysteine and tryptophan are converted into other substances, talking about the metabolites of these two amino acids, a strong taste one of the metabolites of the sulfur-containing amino acid, cysteine, is the "notorious" hydrogen sulfide, an odorous substance found in farts The classic description of hydrogen sulfide in the chemistry book is "the smell of rotten eggs", which shows how iconic its taste is Most substances containing thiol-based have this odor, so they are often added to the colorless, odorless piped gas, making it easy for people to detect gas leaks and tryptophan's metabolites are even more extreme, and its name is skunk skunk Fecal skunk itself at low concentration, not only does not stink, but also a source of many floral odors Many perfumes and fragranceproducts also add fecal skunk as a fragrance However, if the concentration is too high, fecal skunk will soon become a stench, and from the name can be seen, the odor of fecal skunk, is the smell of dung This also tells us that perfume must not spray too much, too fragrant is smelly the cysteine and tryptophan in acid shoots are consumed in large quantities, resulting in the accumulation of hydrogen sulfide and fecal skunk, which leads to its strong odor Coupled with the process of snail powder processing hot, spicy combination, so that a variety of odor substances to accelerate the evaporation, let people eat, still the remaining "around the beam three days of micro-slugs", want to stop Although sour shoots contribute a lot to the odor of snail powder, but the taste of snail powder is certainly not a combination of one or two substances, in fact, the special flavor of each fermented food is composed of dozens of kinds and even hundreds of volatile substances Hydrogen sulfide (or other ferns) and fecal skunk can only explain the source of some of the odors There are still a variety of alcohols, aldehydes and acids in the powder to contribute to its odor odor, but the smell of rot may have been a scent for early-evolved primitive humans in nature, the stench mostly comes from the fermentation of microorganisms Foods fermented by microorganisms, which are easier to digest and absorb than their original foods, because they have helped people "pre-digest" them For example, the process of fermenting tofu milk is the use of mildew secretion protease, the protein in tofu decomposition into small molecules of amino acids, more conducive to the absorption of the human body That is to say, the same is protein, the human body tofu milk absorption utilization rate is higher than directly eat tofu Similarly, most other fermented foods also contain more amino acids Fermentation is not inevitably associated with odorous substances, so odor is also a nutritional symbol People's love of stinky foods such as sour shoots, bean juice, moldy leek stalks, stinky tofu, stinky mackerel, canned mackerel, etc., is probably because "smelly food" has long been written in the genes of human ancestors Source: Science and Technology China