Does cooked meat aroma cause specific physiological response?

[dbaier]

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.

 

[jim mcnamara]

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.