Iirc a lot of American chocolate has a preservative in it which was originally used to keep it good during long journeys in transit to stores. Americans got used to the taste of this preservative, so it remains

Said preservative has a similar taste to what gives parmesan and vomit a distinct bite in its taste.

I'm going off memory here so if I'm wrong please correct me.

[–] thegiddystitcher@lemm.ee 3 points 7 months ago

As a European, I'd read about this phenomenon and assumed it was just a sort of vaguely reminiscent hint of a taste. Because surely nobody would be eating it if it tasted strongly of vomit.

Was given a free sample of Hershey's in Chicago once. Didn't taste of anything at all it was just weird and waxy. So much for that!

Yeah I made it maybe halfway down the street before the taste kicked in. For any other non-US folks who think it's an exaggeration, it is not. Literally tasted like I'd thrown up in my mouth, not just a bit like it but literally like vomit.

My minor life advice is do not accept handouts of Hershey's chocolate!

[–] spittingimage@lemmy.world 3 points 7 months ago (1 children)

Butyric acid. Also the compound that gives rancid butter its smell.

[–] LucasWaffyWaf@lemmy.world 2 points 7 months ago

YES thank you.