Originally Posted by
FriscoHeavy
Now, in regards to a standard chocolate bar, I don't disagree that there are some really nice ones out there and I like trying them around the world, but it doesn't make the Hershey's brand bad and taste like 'vomit'. That's a very interesting, but yet laughable descriptor..
It really isn’t, it’s simply science. As the poster above indicated, butyric acid is common between both “substances” (and also in Parmesan mentioned above), so not surprising that it triggers this association.