There’s an article about the smell of chocolate in today’s New York Times:
They got 11 volunteers to lie inside magnetic brain scanners with separate straws leading to the fronts of their noses (the part above the lip) and the backs (above the palate) … Four odors were pumped in: butanol, farnesol (both described as “pleasantly musky”), lavender and chocolate … Only chocolate activated two different regions. Smelled from up front, it lighted up pleasure-anticipation neurons; from the back, it lighted up food-reward neurons.
It’s so interesting how smell affects us in subconscious ways and how our brains are being constantly stimulated without us knowing it. Countless studies have shown that chocolate has an incredible effect on the brain. So for people who don’t like chocolate, does that mean their brains are wired differently? I don’t think it’s all about smell. I know someone with anosmia who loves chocolate. Perhaps the simplest things, like eating a bar of chocolate, are just way too complicated for anybody to ever understand.
Article: “This is Your Brain on Chocolate,” New York Times