The smell of snail powder is the same as that of perfume

Snail powder is a street snack born in Liuzhou, Guangxi in the 1970s and 1980s.
Snails and pig bones made into a delicious soup, with the famous rice flour in the area of cinnamon, as well as fried peanuts, peppers, wood ears, sour shoots and other condiments, so that this food set acid, spicy, fragrant, fresh in one.
but its scent, but also let people "love and hate", then the snail powder this iconic "inner taste" is what is it? Smelly foods we know well, such as stinky tofu, tofu, etc., are fermented to produce their signature smell.
the only fermented ingredient in the snail powder is the sour shoots.
the production process of acid shoots is relatively extensive, choose the appropriate size of bamboo shoots, soaked with salt water, placed for about ten days can be sour taste.
fermentation environment of acid shoots is not completely isolated from oxygen, through the cooperation of aerobic bacteria and anaerobic bacteria, the sugars and proteins in the shoots are fermented, into a variety of amino acids and organic acids, aldehydes, alcohols and other substances.
a paper from Guangxi University in Guangxi Province, the cysteine content in acid shoots decreased significantly compared to fresh shoots, while tryptophan was not detected.
that is, during fermentation, cysteine and tryptophan are converted into other substances, speaking of the metabolites of these two amino acids, a strong taste exhaled.
metabolite containing thiamine, cysteine, is the "notorious" hydrogen sulfide, a odorous substance found in farts.
the classic description of hydrogen sulfide in the chemistry book is "the smelly gas of rotten eggs", which shows how iconic its taste is.
substances containing thiol-based substances have this odor, so they are often added to colorless, odorless piped gas, making it easy to detect gas leaks.
the metabolites of tryptophan, which is called fecal skunk.
skunk itself at low concentrations, not only does not smell, but also a source of many flemy odors.
many perfumes and fragrances will also add dung skunk as a fragrance.
if the concentration is too high, fecal odor will soon become odor, and from the name can be seen, fecal odor, is the smell of dung.
this also tells us that perfume must not spray too much, too fragrant is stinky.
and tryptophan in acid shoots are consumed in large quantities, resulting in the accumulation of hydrogen sulfide and fecal odor, resulting in a strong odor.
Plus the hot and spicy combination of snail powder processing process, so that a variety of odor substances accelerate volatilization, let people after eating, still the remaining "three days around the beam of microcosm", want to stop.
Although sour shoots contribute a lot to the smell of snail powder, 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 made up of dozens or even hundreds of volatile substances mixed.
hydrogen sulfide (or ) and fecal skunks can only explain some of the sources of the odors.
there are still a variety of alcohols, aldehydes and acids in the powder to contribute to its odor.
smell, but the smell of decay may have been a scent for primitive humans in the early evolutionary years.
in nature, most of the rot comes from the fermentation of microorganisms.
food fermented by microorganisms, which have been "pre-digested" by microorganisms, are easier to digest and absorb than the original food.
such as fermentation of tofu milk process, is the use of mold secreted protease, tofu protein into small molecules of amino acids, more conducive to the absorption of the human body.
, the same is protein, the body's absorption rate of tofu milk is higher than direct eating tofu.
, most other fermented foods also contain more amino acids.
fermentation is associated with odorous substances, so odor is also a sign of nutrition.
People's love of stinky foods such as sourdum shoots, bean juice, mouldy leek stalks, stinky tofu, stinky mackerel, canned mackerel, etc., is probably because "skunk" has long been written in the genes of human ancestors.