Resumen de A nose knows
O'Callaghan talks about human's body aroma. Skin microbes break down the nutrients in sweat into volatile organic compounds with an array of familiar pungent smells. Notable among these are the vinegary whiff of propionic acid, and the "ripe" aroma of isovaleric acid, also found in cheeses. Genetics, environment and diet all influence the way one smells. Spicy foods, garlic and red meat tend to boost body odor for the worse. Vegetarians tend to smell least offensive. Some odors can even be a warning sign of illness: fruity or sweet smells may indicate diabetes, for example, while an antiseptic, bleach-like smell could be a sign of liver disease.
