The very question suggests criminal maltreatment of two delicately
delicious comestibles. Be that as it may, smells may resemble each other
for either of two reasons: because the volatile substances contain the
same chemical components, or closely related chemicals; or because they
contain unrelated chemicals with similar smells. For instance, traces of
ozone, some halogens and some nitrogen oxides all smell much the same,
though all are chemically different.
The odours of your cauliflower and cheese are in any case
complex mixes. The major components of both include organic
sulphur-containing compounds, and nitrogen-containing compounds called
amines. Like cabbage, cauliflower is a brassica, and its characteristic
flavourings are isothiocyanates and related compounds that break
down to produce various nitrogenous and sulphurous smells. Brassicas
are also good sources of choline, which releases the notoriously smelly
trimethylamine when decaying or over-boiled.
Brie, like any other cheese, is rich in proteins. These
are broken down by fungi in the cheese, and associated organisms,
producing derivatives of amino acids that include sulphur-containing
groups such as thiols and a whole zoo of amino compounds including, once
again, trimethylamine. Such combinations might well smell reminiscent
of overcooked brassicas.
In suitable combinations, traces of such compounds are
flavourings, but as the dying protests of abused delicacies, perhaps
they can be more pungent.
Jon Richfield, Somerset West, South Africa
