These included 2-furanmethanethiol and 2-ethyl- 3,6-dimethylpyrazine, most commonly found in coffee, and 2,3-diethyl-5- methylpyrazine, found in roasted, fried, and baked goods, grilled chicken, and peanut butter (Commun. Med. 2022, DOI: 10.1038/s43856-022-00112-9). In total, around 15 compounds tended to trigger disgust in the participants who worked with Parker.
by Laura Howes |
September 26, 2022