Aha, I see from the link it's the butyric acid...it's an ingredient in both and also in sweat.
Reminds me of a story my biology teacher told us (in the 1950's) about his and his fellow university pals exploits having obtained/ created some pure butyric acid. The result was the enforced evacuation of several hotels in a famous university town!!
Having said that - I listened to the Food Programme(BBC R4) a couple of months ago, an item about the making of and types of Parmesan cheese. The participants waxing lyrical about it's taste so convincingly that I went out and bought a very expensive piece of it. It is a pleasant experience grating a chunk of it onto an already tasty spaghetti bolognese and it certainly enhances the gastronomical experience!
So I guess I'm weird too - (I've always suspected it tho!)