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Why do ripe fruits -- especially when canned -- smell bad? -- excluding apples and cantaloupes
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 |
#2
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Why do ripe fruits -- especially when canned -- smell bad? --excluding apples and cantaloupes
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 |
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