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.

On Jul 27, 7:47 pm, Mark Thorson wrote:

A couple possibilities you haven't considered are
ethyl acetate and isoamyl acetate.

http://www.osha.gov/dts/sltc/methods...42/pv2142.html

According to the above link, isoamyl acetate smells like pears or
bananas. Wrong chemical.

http://www.osha.gov/SLTC/healthguide...cognition.html

According to the above link, ethyl acetate has a pleasant fruity odor.
Again, wrong chemical.

Neither ethyl acetate or isoamyl acetate are responsble for the ripe
fruit odor.

Radium wrote:

http://www.osha.gov/dts/sltc/methods...42/pv2142.html

According to the above link, isoamyl acetate smells like pears or
bananas. Wrong chemical.

http://www.osha.gov/SLTC/healthguide...cognition.html

According to the above link, ethyl acetate has a pleasant fruity odor.
Again, wrong chemical.

Neither ethyl acetate or isoamyl acetate are responsble for the ripe
fruit odor.

The OSHA descriptions are how they smell to the rest of us.
Not necessarily you. You'll need to smell them yourself
to determine if they match with what is bothering you.
Pineapple has a lot of ethyl acetate. Bananas have a lot
of isoamyl acetate.

On Jul 27, 7:47 pm, Mark Thorson wrote:
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.

Oh and I have three additional chemicals to rule out:

1. Ammonia
2. Urea
3. Sulfides and other sulfur-containing compounds

Radium wrote:
On Jul 27, 7:47 pm, Mark Thorson wrote:
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.

Oh and I have three additional chemicals to rule out:

1. Ammonia
2. Urea
3. Sulfides and other sulfur-containing compounds



Have you considered taking-up smoking? Perhaps unfiltered cigarettes?
They tend to change one's perception of tastes and smells. HTH ;-)

Bob