Radium wrote:
Jon Shemitz wrote:
Radium wrote:

I am interested in what chemicals are responsible for the foul odors
emitted by ripe fruits. Ethylene [which smells sweet] and putresine
[smells like rotting flesh] are clearly not included in the list of
chemicals that cause ripe fruit to stink.

So what are some of the chemicals that cause the stench of ripe
fruits. Most fruits -- be them oranges, peaches, bananas, guavas,
papayas, mangoes, etc. -- have a very similar stench when ripe.

Well, you are exhibiting a very idiosyncratic reaction to ripe fruit.
Most people prefer ripe fruit to green fruit.

Um, I don't mind some red along with the green. My favorite peaches
have an equal amount of red scattered along with equal amount of
green. They are hard, juicy, and sour. But I just abhor when the
green part turns yellow. If its moderately ripe that also okay but it
should not have that stink associated with ripe fruits. This stink I
describe is somewhat like non-sour milk [especially when boiled],
fresh swiss cheese, smelly feet, crotch-sweat, thigh-sweat,
female-genitalia, neck-sweat, yellow mucus, back-sweat, dirty socks,
sweaty shirts, filthy scalp, unwashed hair, etc.

Sounds like small organic acids to me, particularly butryic.

--
Ron Jones
Process Safety & Development Specialist
Don't repeat history, see unreported near misses in chemical lab/plant
at http://www.crhf.org.uk
Only two things are certain: The universe and human stupidity; and I'm
not certain about the universe. ~ Albert Einstein