Is there a food that smells bad but tastes good? The truth about pungent delicacies

September 30, 2025 •

5 min read

Approximately 80-90% of what we perceive as 'taste' is actually smell, a fact that makes the existence of culinary paradoxes all the more fascinating. This phenomenon prompts many to ask: Is there a food that smells bad but tastes good? The answer is a resounding yes, and these pungent delicacies offer a rich, complex sensory experience that goes far beyond their initial aroma.

Quick Summary

This article explores the scientific reasons why some foods have a foul odor but a delicious taste. It covers famous examples, such as durian and stinky tofu, examining how fermentation and unique chemical compounds influence their distinct flavor profiles and nutritional benefits.

Key Points

Sensory Disconnect: Flavor is a combination of taste and smell, with volatile chemical compounds responsible for a food's initial aroma, which can sometimes be unpleasant, while the actual taste is derived from other elements.
Fermentation is Key: Many foods with strong odors, such as stinky tofu, nattō, and kimchi, are fermented, a process that creates pungent smells but also develops complex, savory, umami flavors and introduces beneficial probiotics.
Cheeses and Mold: The strong, earthy aromas of some cheeses, including Limburger and blue cheese varieties, are a result of specific bacteria and molds, which also contribute to their creamy, tangy, and rich taste.
Fruits with Foul Smells: Durian is a classic example of a fruit with a notorious odor but a sweet, custardy, and savory flavor, highlighting that a plant's natural chemical makeup can produce misleading smells.
Cooking Affects Aroma: The way a food is prepared significantly impacts its smell. For instance, roasting cruciferous vegetables like Brussels sprouts can minimize their sulfurous odor while highlighting their delicious, nutty flavor.
Pungent Health Benefits: Many smelly foods, particularly fermented items, are packed with nutritional value, including protein, fiber, and probiotics, making them a healthy addition to one's diet despite their aroma.

The Science Behind the Sensory Disconnect

The perception of food's flavor is a complex process involving both the tongue and the nose. Our taste buds can detect five primary tastes—sweet, sour, salty, bitter, and umami—but it is our sense of smell that provides the intricate details, or aroma, that defines a food's overall flavor profile. Volatile organic compounds (VOCs) are the airborne chemical molecules responsible for a food's aroma. In some cases, highly volatile compounds that have an unpleasant smell are released first, overpowering the other, more pleasant aromatic compounds that are released during chewing.

When we chew, these other compounds travel from the back of the throat to the nasal cavity, activating a different set of smell receptors and combining with the taste signals from the tongue to create a new, often delightful, flavor experience. This is why eating a food that smells bad but tastes good is possible; the brain processes the initial off-putting smell separately from the complete flavor sensation that arrives during consumption. Factors like temperature can also play a significant role, as heating can release different volatile compounds and influence the intensity of the aroma.

Fermented Foods: A Pungent Pathway to Umami

Fermentation is a primary reason many foods fall into the category of smelling bad but tasting good. This ancient preservation method involves intentionally introducing beneficial microbes that transform a food's flavor, texture, and aroma. While the bacterial process can produce strong, sometimes sulfurous or acidic, smells, it also creates the rich, savory flavor known as umami.

Notable Fermented Delicacies

Stinky Tofu: Popular street food in China and Taiwan, stinky tofu's notoriously foul smell, often described as similar to a garbage dump or rotting garbage, comes from the fermented brine it is soaked in. However, when deep-fried or steamed, it develops a deep, savory flavor with a crispy exterior and a soft, flavorful interior.
Nattō: A traditional Japanese breakfast food made from fermented soybeans, nattō is known for its strong, pungent smell and slimy, sticky texture. Despite this, it is prized for its nutty, savory taste and numerous health benefits, including high protein and probiotic content.
Surströmming: This Swedish delicacy of fermented Baltic herring is infamous for its overwhelmingly powerful odor, so potent that many airlines have banned it. The fermentation process results in a fish with an acidic, salty taste that is often enjoyed on buttered flatbread with potatoes and onions.
Kimchi: A staple in Korean cuisine, kimchi is fermented cabbage seasoned with spices. While its smell can be intense, it offers a complex taste profile that is sour, spicy, and deeply savory.

The World of Smelly Cheeses

Cheeses are another classic example of how fermentation and aging can create a delicious product from a pungent source. The molds and bacteria on cheese rinds are responsible for the most powerful aromas, often described as earthy or foot-like.

Famous Stinky Cheeses

Limburger: This cheese is known for its notorious smell, which is caused by the bacterium Brevibacterium linens, the same one found on human feet. Despite the powerful aroma, its interior is creamy and surprisingly mild, making it a favorite for many.
Blue Cheeses: Varieties like Roquefort and Gorgonzola get their distinctive, veined appearance and strong smell from added Penicillium mold cultures. This process results in a tangy, salty flavor that is highly sought after by cheese connoisseurs.

Fruits and Vegetables with Misleading Aromas

Some plants naturally produce potent chemical compounds that are responsible for their unique aromas, which are not always pleasant. These smells are a natural byproduct of their composition and development.

Pungent Produce

Durian: Arguably the most famous example of a food that smells bad but tastes good, the durian fruit is known for its custard-like texture and sweet, savory flavor. However, its pungent, sulfurous odor has led to it being banned from public transportation and hotels throughout Southeast Asia.
Cruciferous Vegetables: Vegetables like Brussels sprouts, cabbage, and broccoli contain sulfur-containing compounds that can produce a strong, unpleasant smell when cooked, especially if overcooked. Proper cooking methods, such as roasting, can minimize the smell and highlight their sweet, nutty flavor.

Navigating the Stinky Food Experience

For those curious about trying these foods, a few tips can make the experience more enjoyable:

Start Small: Begin with a less intimidating option, like a mild blue cheese or properly roasted cruciferous vegetables, before diving into something as intense as surströmming.
Serve Cold: Many foods with strong smells, including some cheeses and leftovers, can have less intense aromas when served cold or at room temperature.
Add Other Flavors: The powerful smells of foods like fish sauce or fermented paste can be balanced by adding other ingredients like lime juice to create a harmonious flavor profile.
Cook Properly: For vegetables like Brussels sprouts, avoid over-boiling. Roasting or sautéing can caramelize their natural sugars and create a more appealing aroma.
Manage Residual Smells: Place bowls of white vinegar or simmer cinnamon sticks with lemon peels to eliminate lingering cooking odors.

Smelly-But-Delicious Foods: A Comparison


Food	Origin	Initial Perception (Smell)	Reality (Taste)	Health Benefit
Durian	Southeast Asia	Sulfur, rotting onions, old socks	Sweet, custardy, savory, almond-like	Good source of fiber, vitamins, and minerals
Stinky Tofu	China, Taiwan	Garbage, rotting waste	Deeply savory, fermented, pungent	High in protein, probiotics from fermentation
Limburger Cheese	Belgium, Germany	Sweaty feet, earthy	Creamy, mild, savory	Good source of protein and calcium
Nattō	Japan	Strong, pungent, slightly fermented	Nutty, savory, umami	Probiotics, vitamin K2, high protein
Fermented Fish Sauce	Southeast Asia	Pungent, fishy	Salty, umami, complex	Adds flavor without extra salt
Brussels Sprouts	Belgium	Sulfur-like (when overcooked)	Sweet, nutty, earthy (when roasted)	Antioxidants, high in vitamins K and C

Conclusion: Expanding Your Culinary Horizons

For many, the initial shock of a pungent aroma can be a barrier to experiencing some of the world's most unique and flavorful foods. However, the disconnect between what our nose first perceives and what our taste buds ultimately experience is a testament to the fascinating science of flavor chemistry and human perception. Foods that smell bad but taste good are not a mistake of nature but a celebration of tradition, fermentation, and the complex interplay of senses. By moving past our first impression, we open ourselves up to a world of rich, rewarding, and often incredibly healthy culinary delights. From fermented fish to creamy, pungent cheeses, these foods remind us that some of the greatest rewards in gastronomy are found beyond the initial scent. For a deeper look into the nutritional benefits of pungent foods, check out this resource: The health benefits of smelly foods.

Frequently Asked Questions

The phenomenon occurs because your sense of smell (aroma) and taste (the five basic tastes) are processed differently. Some volatile compounds that cause strong smells are perceived first, while other compounds create pleasant flavors that are perceived later, especially when the food is chewed and its flavor is fully released.

Yes, durian is surprisingly healthy. It is a good source of fiber, vitamins (like Vitamin B6 and C), minerals (like manganese and potassium), and healthy monounsaturated fats that can help reduce bad cholesterol.

Stinky tofu is a fermented tofu dish popular in China and Taiwan. It is made by soaking blocks of tofu in a brine containing milk, meat, and vegetables for an extended period, which creates its characteristic strong odor. It is often served deep-fried, steamed, or in stews.

To reduce food odors, you can use cooking methods like roasting instead of boiling, which creates a more pleasant aroma. Proper storage of leftovers in well-sealed containers and simmering fragrant ingredients like cinnamon or lemon peels can also help neutralize lingering kitchen smells.

Yes, Limburger cheese is completely safe to eat. Its powerful smell is a natural result of the fermentation process using the bacterium Brevibacterium linens, but the cheese itself has a creamy and mild, savory flavor that is safe for consumption.

Nattō is a Japanese dish made from fermented soybeans. The pungent odor is a byproduct of the fermentation process, which also gives it a sticky, slimy texture. It is prized for its high protein content and savory, nutty flavor.

Yes. The sulfur compounds in Brussels sprouts release a strong smell when overcooked, particularly by boiling. Roasting or sautéing them correctly can tame the odor while bringing out their naturally sweet, nutty flavor, making them a delicious dish.