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.