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Despite its notorious smell, Durian, is celebrated as the 'King of Fruits' in South East Asia. Underneath all that mortifying stench, a rich fruity flavor is said to reside. But what causes the putrid odor?
The culprit behind Durian's infamous smell – a unique cocktail of volatile compounds. Ethane-thiol and Methane-thiol - primary contributors to its pungent odor. These Thiols come from the amino acid Cysteine. When Durian ripens, the Cysteine gets converted into Ethanethiol and Methanethiol. That's when the 'party of odors' begins.
But why the diverse reactions to Durian's smell? It's largely because of the Volatile Sulfur Compounds (VSCs) present in it. These VSCs can interact differently with smell receptors causing conflicting opinions. Some describe the smell as rotten onions or stale vomit while others find it fragrant and sweet.
So next time you come across a Durian, whether you're repelled or attracted, remember - it's your nose's personal interaction with Durian's unique chemical mix!
Submitted 9 months, 3 weeks ago by pottygeek
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Biologist here. Interesting to note that this diversity in smell perception isn't unique to Durian. Many animals have different reactions to the same smells, which usually correlate with survival instincts. Our complex relationship with the smell of foods is probably an offshoot of this evolutionary trait. Great post!
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I tried Durian in Thailand. I couldn’t handle the smell at first, but the locals convinced me to try it. Once I tasted it, couldn't stop myself from gobbling it down. Now, whenever I find it, I make sure to bring some home. It’s an addiction!
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As a chemistry scholar, I find this absolutely fascinating. Those sulfur compounds are also what give things like onions their potent smell. Ever notice how when you cut an onion it's much stronger than when it's just sitting there? That's because you're releasing the sulfur compounds. Same basic idea with the Durian. Thanks for sharing!
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