https://en.wikipedia.org/wiki/Butyric_acid
…Butyric acid is found in milk, especially goat, sheep and buffalo milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon and as body odor). It has an unpleasant smell and acrid taste, with a sweetish aftertaste similar to ether. It can be detected by mammals with good scent detection abilities such as dogs at 10 parts per billion, whereas humans can detect it in concentrations above 10 parts per million.
Butyric acid is present in, and is the main distinctive smell of, human vomit.[8] It is also found in milk chocolate produced by the Hershey process, or added to imitate the flavour of Hershey’s chocolate.[9]
Butyric acid was first observed in impure form in 1814 by the French chemist Michel Eugène Chevreul. By 1818, he had purified it sufficiently to characterize it. However, Chevreul did not publish his early research on butyric acid; instead, he deposited his findings in manuscript form with the secretary of the Academy of Sciences in Paris, France. Henri Braconnot, a French chemist, was also researching the composition of butter and was publishing his findings, and this led to disputes about priority. As early as 1815, Chevreul claimed that he had found the substance responsible for the smell of butter.[10] By 1817, he published some of his findings regarding the properties of butyric acid and named it.[11] However, it was not until 1823 that he presented the properties of butyric acid in detail.[12] The name of butyric acid comes from the Latin word for butter, butyrum (or buturum), the substance in which butyric acid was first found.”…
AND HERE I THOUGHT EATING DARK MILK CHOCOLATE ALMOND BARS, I WAS DOING HERSHEY A FAVOR.
LET’S NOT FORGET THE CYANIDE IN ALMONDS TO BOOT !
DAMN !
…”
Live~NRGY 
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