“…Also, smelling can modulate appetite, dietary behaviors, and nutritional status (Duffy et al, 1995;Aschenbrenner et al, 2008;Seo & Hummel, 2009). Moreover, olfaction warns of possible microbial threat (e.g., from feces, vomit, or organic decay), evoking disgust , and of nonmicrobial hazards including gas leaks, smoke, and toxic materials, eliciting fear (Cain & Turk, 1985;Cain et al, 1987;Miwa et al, 2001;Santos et al, 2004). We therefore tested the ability of the last-mentioned subjects to detect, describe and judge the smell of dimethyl-disulfide (DMDS) ), a byproduct of the decomposition of various foods which has a characteristic smell of rotten cabbage and is largely responsible for the smell of different decaying or putrefying foods including milk (van Aardt et al, 2005).…”