One food that often tastes good but smells bad while cooking is Brussels sprouts. On the other hand, bacon is an example of a food that smells fantastic while cooking but may not taste as good as it smells to some individuals.
The reason for this phenomenon lies in the chemical composition of these foods and how they react to heat during the cooking process:
Brussels sprouts: These contain sulfur compounds, which are responsible for the strong and somewhat unpleasant odor released during cooking. The smell is intensified when these compounds break down and react with heat. However, when the Brussels sprouts are fully cooked, the sulfur compounds dissipate, and their natural sweetness and flavor come to the forefront, making them taste delicious to many people.
Bacon: The alluring smell of bacon cooking is due to the Maillard reaction and the caramelization of its fat. The Maillard reaction occurs when proteins and sugars in the bacon react to heat, creating a range of aromatic compounds that give off that irresistible aroma. However, some people may find the taste of bacon too salty, smoky, or fatty compared to the tantalizing smell.
In both cases, the transformation of chemical compounds during the cooking process leads to the contrasting experiences of smell and taste. While the smells can be initially off-putting, the final taste can be surprisingly enjoyable for those who appreciate these foods. It's essential to note that individual preferences play a significant role, and what smells bad to one person may be delicious to another.