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.

(We're wired that way
for a reason - the tannins in green fruit don't agree with our
digestive tract.)

I seriously doubt that. I think its more to do with personal
experience. Emotions and memories play a vital part in olfactory
functions.

It's entirely possible that your problem is simply
that you perceive ethylene differenty than everyone else does.

I doubt its ethylene. Ethylene has a sweet pleasant smell to it. I have
smelled it myself in a lab. It beautiful.

I like the smell of ethylene, ethanol, as well as the scents emitted
from sour fruits.

--

.NET 2.0 for Delphi Programmers http://www.midnightbeach.com/.net

Delphi skills make .NET easy to learn
Being printed - in stores by June