The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
When you cook a piece of meat to a high temperature and do a good amount of damage to that outer molecular surface, you generate molecules that can stimulate those receptors, even though they are not sugars or salts or whatever.
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Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
So we end up with... If you did an analysis of the aroma coming off of some steak tartare and coming off of a Pittsburgh char, you're going to have very little noticeable difference, even with instrumentation. But off of the steak, you'll have a tremendous amount of volatile molecules, which are the ones that our noses detect. And then, also molecules that are small enough to stimulate our taste receptors, so we have a handful, and we think of them as responding to sweet, sour, salt, bitter, and umami tastes.