Does cooked meat aroma cause specific physiological response?

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SUMMARY

The discussion centers on the physiological responses triggered by the aroma of cooked meat, particularly the role of the Maillard reaction and advanced glycation end products (AGEs). The user seeks to understand the biological mechanisms behind these responses, noting that over 600 components in meat aroma may influence human reactions. The conversation highlights the importance of fats and their potential role in activating neural triggers related to taste and odor. The user is encouraged to explore the Maillard reaction further as a key factor in this phenomenon.

PREREQUISITES
  • Understanding of the Maillard reaction and its implications in cooking.
  • Familiarity with advanced glycation end products (AGEs) and their biological effects.
  • Basic knowledge of human physiology and sensory responses.
  • Awareness of the chemical composition of meat aromas and their components.
NEXT STEPS
  • Research the Maillard reaction in detail, focusing on its chemical processes and effects on flavor.
  • Investigate the role of advanced glycation end products (AGEs) in human health and nutrition.
  • Explore studies on human olfactory responses to various cooking aromas, particularly meat.
  • Examine the evolutionary aspects of human attraction to cooked meat aromas.
USEFUL FOR

Biologists, culinary scientists, nutritionists, and anyone interested in the physiological effects of food aromas on human behavior.

dbaier
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I have been exploring (with limited success) if/how the smell of cooking meat produces known physiological responses (beyond Povlov's behavioral conditioning/salivation, but rather what known components actually trigger the response). Looking for some expertise in biology to get me on the right path. I have come across some articles regarding known components (over 600) in the aroma but they are centered around opinion based "appealing odors". Found this forum in a search which found "dogs afraid of the aroma of cooked lamb" but it was filled with theories on added spices. I suspect more to evolution on this and want to find any/all information from the biology side (outside my expertise) regarding any known human responses to the odor (or airborne chemical) from cooking meats. I suspect that the fats play a primary role in activating people (neural triggers, taste activation from odors, etc.). Any insight is appreciated.
 
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I think what you want may be the Maillard reaction. Looking at this in a simple way: carbohydrates and protein when exposed to dry temperature cooking, above about ~305F, with available air, oxidize. The end product is the brown coating on bread and fried or roasted meat. These are called advanced glycation end products

https://en.wikipedia.org/wiki/Advanced_glycation_end-product

You may want to follow up on these.
 

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