Why do ripe fruits -- especially when canned -- smell bad? --excluding apples and cantaloupes
Radium wrote:
I hate those odors. That why I like to eat apricots, peaches, and
similar fruits when they are sour, hard, and greenish. When sour,
hard, and greenish, most fruits smell pleasant. When they are too
ripe, they become excessively sweet, grossly-soft up and turn mucus
yellow; this is when they start to stink.
What causes those immeasurably-foul odors?
A couple possibilities you haven't considered are
ethyl acetate and isoamyl acetate.
|