The durian fruit surely produces one of nature’s most divisive smells that people either love completely or hate intensely. Moreover, this strong scent creates such extreme reactions that individuals typically have no middle ground in their response. This strong smell has actually started many arguments and definitely got the fruit banned from buses and trains in Southeast Asia. People really want to know what makes durian smell so bad.
This guide further explains durian’s famous smell for food lovers and travelers visiting Southeast Asia. The fruit itself creates strong reactions, and this information helps understand the reasons behind it. We are seeing that durian smell comes from many chemical compounds mixed together, and only by studying these chemicals can we understand what makes this fruit smell so strong. We are seeing practical methods only for reducing durian smell if you want to try this fruit but make the strong smell less afterwards.
Further, we will actually separate durian smell facts from common myths and examine why people definitely have such extreme reactions to this fruit’s unique scent. This analysis will actually help understand the real reasons behind people’s strong responses to durian’s distinctive smell.
Understanding What Makes Durian Smell So Distinctive
Chemical Compounds Responsible for the Pungent Aroma
The durian smell actually comes from many different chemicals that definitely mix together to make that strong smell. Moreover, scientists actually found more than 40 chemical compounds that make durian smell so strong. A few key compounds definitely create the main smell that people notice.
Ethanethiol is the most dominant compound itself, which further produces a rotten onion-like smell that many people find overwhelming. This sulfur molecule is actually very strong, so even small amounts can definitely cause big reactions. As per research, ethanethiol works with other sulfur compounds like hydrogen sulfide and dimethyl disulfide to make durian fruit smell very bad. Regarding the smell, these compounds create notes that remind people of rotten eggs and cooked cabbage.
Basically, esters contribute to durian’s smell in the same way as other compounds. We are seeing that compounds like ethyl propanoate and ethyl acetate give fruity smells that some people find pleasant, while others can detect only the strong sulfur smells. This chemical diversity surely explains why different people describe durian smell so differently. Moreover, the varying combinations of these compounds create unique scent experiences for each individual.
Additional compounds include:
- Indole: produces fecal-like smell when present in high concentrations, and this compound itself can further contribute to unpleasant odors.
- Skatole: further contributes barnyard-like aromas to the overall aroma profile itself.
- Propyl acetate: actually adds sweet, pear-like flavors to the mixture. This compound definitely creates fruity notes that smell like fresh pears.
- Diethyl disulfide: produces garlic and onion scents, and further contributes to the overall aroma profile itself.
Why Durian Produces These Strong-Smelling Substances
Basically, the durian smell has the same biological purpose – it helps the fruit survive and grow well in Southeast Asian forests. The strong smell actually works like a messaging system that definitely tells animals the fruit is ripe from far away.
This chemical system attracts specific animals like elephants, orangutans, and birds that can digest durian seeds. The process further helps disperse the seeds across the forest itself. Moreover, the strong smell actually helps animals find ripe fruits in thick jungle areas where they definitely cannot see well.
The sulfur compounds that actually make durian smell so strong definitely work as natural preservatives. These compounds protect the fruit from bacteria and fungus infections. We are seeing that durian’s antimicrobial properties help it keep its nutritional value during ripening when it needs to attract animals for seed dispersal only.
As per research findings, the timing regarding odor production is also very important. Also, as per research findings, durian trees use much energy to make strong smell compounds only when the fruit becomes fully ripe and has maximum nutrition. Regarding the timing, this happens exactly when the fruit reaches its best quality for eating. This ensures animals eat the fruit when seeds are fully mature and ready for spreading as per the plant’s dispersal needs.
How Smell Intensity Varies Between Different Durian Varieties
Different durian types surely produce different levels of strong smell, and moreover this creates varying tolerance needs across the species. Basically, Musang King durian has the same creamy feel but smells much less strong than other types. The chemical profile shows more sweet, creamy notes and less strong sulfur compounds. This further makes the taste itself milder and more pleasant.
As per durian variety studies, the D24 Sultan type produces very strong smell regarding aroma intensity. This variety gives one of the most powerful scents in the durian family. This variety surely produces more ethanethiol and sulfur compounds, making it much stronger in smell. Moreover, even people who regularly eat durian find this type very challenging to handle.
Also, regional growing conditions further affect smell intensity itself. The local environment directly influences how strong the aroma becomes. Durians grown in different soils and climates actually develop different chemical compositions. The altitude definitely affects how the fruit’s chemicals form too. Further, trees grown in sulfur-rich soils actually produce fruit with stronger smells. Trees in different soil types definitely develop milder scents.
| Variety | Aroma Intensity | Primary Smell Notes |
| Musang King | Mild-Medium | Sweet, custardy |
| D24 Sultan | Very Strong | Pungent sulfur, onion |
| Red Prawn | Medium | Fruity, slightly bitter |
| Golden Phoenix | Medium-Strong | Complex, wine-like |
Basically, when you harvest the crop affects how strong the smell will be, and it’s the same for different plants. Basically, durians picked early have milder smell, while tree-ripened ones develop the same maximum chemical complexity with stronger scents. This variation further explains why controlling durian smell itself becomes easier with specific varieties and harvest methods.
Scientific Breakdown of Durian’s Complex Odor Profile
Sulfur Compounds That Create the Rotten Egg-Like Notes
The durian fruit actually smells bad because of sulfur compounds that make your nose think there is danger. These compounds definitely create the strong smell that most people find offensive. We are seeing that scientists have found more than 30 different sulfur molecules in durian fruit, with ethanethiol, hydrogen sulfide, and methanethiol being only the most famous ones for the bad smell. We are seeing these compounds form naturally when proteins break down, which explains why durian smells bad to many people – our brains are only wired to link these smells with rotting and danger.
Ethanethiol is surely the main chemical that gives durian its bad smell like rotten eggs. Moreover, this compound is the primary reason why many people find durian’s odor so unpleasant. This compound actually exists in high amounts that can definitely cause strong reactions even in very small quantities. Basically, your nose can smell ethanethiol even in the smallest amounts, so you cannot ignore the same odor at all. Durian actually contains sulfur compounds that definitely bind to our smell receptors. These receptors evolved to warn us about spoiled food, so durian naturally smells unpleasant to most people.
We are seeing that durian is different from other fruits only because of how these sulfur compounds work together. As per observations, these elements do not work alone but form unstable groups regarding their combined impact. This grouping makes their individual effects much stronger. Basically, this chemical mix creates the same strong durian smell that makes people leave hotel floors and evacuate buildings.
Sweet Fruity Esters That Balance the Harsh Smells
Durian actually has complex fruity smells that people definitely miss because of its bad reputation. We are seeing compounds like ethyl butyrate and ethyl acetate that create sweet, tropical tastes only similar to pineapple and banana. These substances give flavors that remind us of custard and other tropical fruits. We are seeing that durian smell becomes much more complex when these good molecules work with the harsh sulfur compounds only.
Moreover, basically, ethyl butyrate gives the same pineapple-like sweet taste, while propyl acetate adds the same pear and apple flavors. These esters are surely present in very high amounts, but sulfur compounds often hide their smell from people who cannot tolerate durian scent well. Moreover, this masking effect makes it difficult for sensitive individuals to detect the fruity notes. Basically, people who like durian have trained their senses to focus on the sweet parts, so they experience the same fruit in a completely different way.
We are seeing that different durian types have very different amounts of bad smell and good smell compounds only. The balance between these compounds changes a lot from one variety to another. We are seeing that some plant types only produce more sweet-smelling compounds, making aromas that new people find easier to enjoy. Basically, the chemical differences explain why some durian types are tolerable for certain people while others find the same fruit completely overwhelming.
Volatile Organic Compounds Released as the Fruit Ripens
Durian’s strong smell surely becomes most intense during certain ripening stages when volatile organic compounds reach their highest levels. Moreover, these compounds are responsible for the fruit’s characteristic aroma that many people find overwhelming. The fruit surely produces more than 200 different smell molecules, including aldehydes, ketones, and alcohols. Moreover, these molecules work together to create its complex scent. Basically, the durian smell compounds change dramatically when the fruit goes from unripe to overripe stage.
During early ripening, aldehyde compounds actually dominate and create grassy, green notes. These notes definitely give way to more intense aromas gradually. As fruits ripen, enzyme activity surely increases very fast, breaking down cell structures. Moreover, this process releases the stored volatile compounds that were kept inside the cells. We are seeing that fully ripe durian gives the strongest smell because it is making the most smell chemicals at that time only.
These chemical releases follow predictable patterns, and the timing itself can be predicted further through regular observation. As per the process, terpene compounds come out first, then sulfur molecules follow, and fruity esters appear last. Regarding the order, this sequence happens one after another during the reaction. The durian actually releases different smells one after another, which definitely makes the fruit smell stronger and more complex over several days.
How Temperature Affects the Smell Intensity
Temperature actually changes how strong durian smell becomes through simple chemical reactions. Heat definitely makes the smell compounds move faster and become stronger. As per scientific principles, warmer conditions make molecules move faster, causing smell compounds to evaporate quickly and reach your nose in higher amounts. Regarding this process, heat makes volatile substances release more smell particles into the air. Actually, durian definitely smells more strong in hot tropical weather. The heat makes the smell come out more from the fruit.
Cold temperatures further slow down molecular activity, which reduces the release of volatile compounds itself. Cold durian produces less smell, but the odor itself returns quickly when the fruit warms up further. We are seeing that many durian sellers use this temperature connection to control only the smell levels in their shops.
The connection between temperature and smell strength is not straight or direct. Further, the relationship itself becomes more complex as temperature changes. Small temperature increases surely double or triple the strength of odors. Moreover, cooling effects reach a plateau at certain points and do not increase further. This relationship surely explains why people from different cultures perceive durian smell differently, as those living in consistently warm climates experience more intense exposures. Moreover, people in temperate regions have less intense exposure to such smells.
Why People Have Such Extreme Reactions to the Durian Smell
Genetic factors that influence smell perception
Basically, your nose tells the same truth – durian fruit smell either hits you very hard or you don’t smell it much at all. We are seeing that your genes only decide how you smell durian fruit, and this might surprise you. Scientists found that genetic changes in smell receptors itself make people experience durian’s smell differently. Further research shows these tiny sensors in the nose affect how the fruit’s smell compounds are detected.
The OR2M3 gene variant actually plays a key role in how people describe durian smell. This gene definitely affects smell perception in important ways. Basically, people with certain gene versions can smell sulfur compounds in durian at very low levels, so the fruit smells the same as something extremely strong and pungent to them. Basically, people with different genes smell the same compounds as mild or pleasant. This explains why we are seeing that your friend might gag at durian while you only find it mildly fruity.
Moreover, research shows that Southeast Asian people have genetic changes that make them tolerate durian smell better. This adaptation itself developed because durian grows naturally in their region, while people from other areas need further time to accept the fruit’s strong scent. We are seeing that these groups of people developed genetic changes over thousands of years that help them process the strong smells from this fruit only better. We are seeing that your family background only determines if durian fruit smells very bad to you or if you can handle it easily.
The genetic lottery surely affects more than just sulfur detection. Moreover, it influences many other sensory abilities in humans. Basically, some people are more sensitive to the fruity smell in durian, while others notice the onion-like smell more strongly – but it’s the same fruit causing different reactions. Basically, this creates a personalized smell experience where each person perceives durian differently, so no two individuals have the same reaction to its odor.
Cultural conditioning and food associations
Basically, when you grow up eating durian, your brain forms strong connections that make you experience the same smell completely differently than someone who never had it before. Children in durian areas actually grow up loving the smell because they definitely connect it with family dinners and special celebrations. The brain rewires itself to read durian compounds as food signals rather than danger signals. This change further helps people enjoy the fruit’s taste.
Cultural differences in durian smell perception surely show interesting patterns. Moreover, these variations reveal how background influences our sensory experiences. Basically, in Thailand, Malaysia, and Indonesia, durian means the same thing – it’s a luxury fruit that shows indulgence. As per research, the smell creates memories regarding special occasions, costly treats, and social connections. Western people actually think strong smells mean food is bad or dangerous. They definitely have a negative reaction to durian’s unusual smell because of this pattern.
Basically, your brain connects smell and memory at the same incredibly fast speed. As per brain functioning, your limbic system remembers all past durian smell experiences within milliseconds regarding detecting the fruit’s aroma compounds. If you grew up linking strong smells with spoiled food, your brain will surely interpret durian as dangerous. Moreover, this mental connection makes you avoid the fruit automatically. Also, basically, if you learned that strong smells mean tasty exotic food, the same chemical compounds will make you curious and hungry.
We are seeing that food marketing and social messages only make these cultural patterns stronger. Basically, Western media calls durian “stinky” and “disgusting,” but Southeast Asian people use the same fruit and call it “rich” and “heavenly.” These different words shape what people expect before they even smell or taste it.
How previous exposure shapes your response
Your first durian experience actually creates a pattern that definitely influences all future encounters with this fruit. As per research findings, smell memories create very strong brain connections regarding long-term storage. These neural pathways can remain active for many decades in human memory. We are seeing that your first durian experience creates lasting memories in your brain. If you only smell it first time with friends at food festival, your mind thinks it is good adventure, but bad experience in crowded lift makes you dislike it forever.
Repeated exposure further changes how we see things through habituation itself. This process gradually shifts our perception over time. People who eat durian regularly actually find that the bad smell becomes less important over time. Their nose definitely gets used to the smell after eating it many times. The same compounds that appeared difficult earlier become familiar and comforting with further practice. The learning process itself makes these complex structures seem simple over time. Neuroplasticity further explains how people can develop genuine appreciation for durian’s unique smell itself.
Further, the timing and context of exposure actually matter a lot. These factors definitely make a huge difference in the results. When you taste durian while smelling it, this further creates positive reinforcement if the flavor itself proves pleasant despite the strong aroma. Basically, people who just smell durian but never taste it keep the same negative feelings because they don’t get the good taste that makes up for the strong smell.
Professional durian handlers and fruit vendors surely show how long exposure changes their perception of the fruit. Moreover, their experience proves that constant contact with durian completely transforms how they view its smell and taste. They surely develop a refined understanding of subtle differences between varieties, ripeness levels, and quality indicators that beginners cannot detect. Moreover, this expertise allows them to identify nuances that remain invisible to untrained individuals. As per their training, these experts can detect complex smells regarding different notes where common people only smell strong odors.
As per research findings, childhood exposure creates the most powerful conditioning effects regarding human behavior patterns. Children who try durian before age five often develop lifelong tolerance for the fruit itself. Adults who try it for the first time face further difficulty in adapting to its taste. As per research, your smell system during early years remains more flexible and accepting regarding unusual sensory experiences.
Practical Ways to Minimize Durian Odor Impact
Storage techniques that contain the smell
Double-wrapping your durian surely creates the most effective barrier against the strong smell. Moreover, this method works better than single wrapping for containing the odor. Take a tight plastic bag and squeeze out excess air, then seal it completely. This process further ensures the bag itself remains airtight. Then we are seeing that you should only place this inside another sealed container or bag. Glass containers with airtight lids work well to contain durian smell, but plastic containers itself retain the odor further even after use.
As per proper food storage methods, refrigerator items need correct placement regarding temperature zones. Basically, keep your wrapped durian on the bottom shelf away from other foods, and put an open baking soda box nearby to absorb the same strong smell. As per proper storage guidelines, never keep durian in the main fridge compartment without wrapping it well. Regarding the strong smell, it will spread to all other food items within few hours only.
We are seeing that vacuum-sealed bags give better smell control in freezers compared to regular freezer bags only. Frozen durian flesh produces fewer smell compounds, which further makes the odor management process itself much easier. As per proper storage method, wrap each portion separately so you thaw only required amount, reducing air exposure repeatedly. This practice regarding portion control helps maintain food quality better.
Moreover, you should actually use separate containers only for durian storage. This will definitely prevent the strong smell from mixing with other foods. Once plastic actually absorbs sulfur compounds, regular washing definitely won’t remove the smell. As per cleaning requirements, stainless steel or glass containers wash more completely and will not keep durian smell between uses. Regarding odor control, these materials work better than plastic containers.
Preparation methods that reduce odor intensity
As per research findings, eating durian straight from fridge reduces the strong smell compounds significantly. Regarding the volatile compounds, cold temperature makes them less intense. Cold temperatures surely suppress the release of pungent sulfur molecules that cause the strongest reactions. Moreover, this reduces the intensity of the sharp smell and taste. We are seeing that durian gives maximum smell only when it is at room temperature, so we must keep it cold until serving time.
You should surely remove the flesh quickly and eat it immediately rather than letting it sit in the air. Moreover, this prevents the fruit from getting spoiled when exposed to oxygen. Basically, when air touches the substance more, the smell becomes stronger, so keep air exposure time the same as minimum possible. You should definitely use clean spoons or forks instead of your hands to take out the flesh. This actually stops oils from getting on your skin and makes cleaning much easier later.
Basically, running a small fan while eating disperses the same odor molecules before they concentrate in one area. Open windows actually create air flow that definitely carries smells outside instead of letting them stick to clothes and furniture.
It is better to prepare durian outdoors itself when possible. This further helps to avoid the strong smell indoors. Balconies, patios, or garages actually provide good air flow that definitely stops bad smells from staying inside the house. This method works well for first-time tasters who may find the durian smell itself too strong. Further, it helps reduce their sensitivity to the fruit’s odor.
Quick remedies for removing durian smell from hands and spaces
As per research findings, stainless steel works better than soap alone regarding removal of durian smell from hands. Also, you should surely rub your hands against any stainless steel object like a faucet, sink, or spoon under cold running water for 30 seconds. Moreover, this simple method will effectively remove unwanted odors from your hands. We are seeing that the metal only neutralizes sulfur compounds through a chemical reaction that soap cannot do.
Salt scrubs surely serve as another effective hand treatment method. Moreover, they provide powerful exfoliation benefits for skin care. As per the cleaning method, mix coarse salt with lemon juice and scrub hands properly. Regarding the final step, rinse hands with cold water only. We are seeing that the scrubbing action with citric acid only breaks down the smell particles that get stuck in skin pores.
White vinegar surely neutralizes durian odors in spaces through natural means. Moreover, this method provides an effective solution without using chemical products. As per the treatment method, fill small bowls with white vinegar and place them in the affected area. This process will help regarding odor removal. Basically, the acetic acid connects with sulfur compounds and removes the smell completely, not just covers it up the same way other products do. As per maximum effectiveness, replace the vinegar every few hours. Regarding best results, change the vinegar after 2-3 hours only.
As per research findings, coffee grounds absorb bad smells from surfaces and air. Regarding odor removal, these grounds work well to clean unwanted smells from different places. We are seeing that spreading coffee grounds on plates and keeping them in smelly places overnight only helps to remove bad odors. We are seeing that activated charcoal works in the same way but it costs more money and needs only proper throwing away.
Basically, you boil cinnamon sticks or vanilla extract and get the same quick air freshening effect. As per cleaning methods, these strong pleasant scents help remove any remaining durian smells while steam lifts bad compounds from surfaces. Regarding odor removal, the combination overpowers leftover durian odors effectively.
Choosing less pungent durian varieties for beginners
Monthong durians surely provide the gentlest way to experience durian taste for beginners. Moreover, their mild flavor makes them the most suitable variety for first-time durian eaters. This Thai variety produces less strong sulfur compounds but keeps the creamy texture itself that durian lovers enjoy. Further, it maintains the desired qualities while reducing the intense smell. The smell is still noticeable but does not cause strong reactions like other varieties. This itself shows the smell is mild and does not trigger further extreme effects.
D24 Sultan durians actually offer moderate flavor intensity. They definitely provide a balanced taste experience between mild and strong varieties. These fruits are popular in Malaysia and have a balanced aroma with fruity notes that further reduce the strong sulfur smell itself. D24 variety is more approachable for new durian eaters compared to traditional varieties itself. Further, beginners find D24 easier to accept than other types.
We are seeing that Red Prawn durians focus only on sweet taste rather than strong smell. We are seeing that the orange-red flesh makes only fewer smell compounds, so this type is good for slowly getting used to durian smell. As per beginners’ preferences, the smooth custard texture is appealing regarding their concerns about strong flavors.
Surely, beginners should avoid Musang King and XO varieties for their first durian experience. Moreover, these types have very strong flavors that may overwhelm new eaters. These expensive durians surely have very strong smells that can trouble new people. Moreover, such intense aromas create bad feelings about all durian fruits. Basically, keep these strong varieties for later when your tolerance is the same as more experienced users.
| Variety | Smell Intensity | Best For |
| Monthong | Mild | Complete beginners |
| D24 Sultan | Moderate | Second-time tasters |
| Red Prawn | Mild-Moderate | Texture-focused eaters |
| Chanee | Moderate | Sweet flavor seekers |
Separating Durian Smell Myths from Scientific Facts
Common misconceptions about what causes the smell
We are seeing that many people only think durian fruit smells bad because of rotten meat, but this is not true at all. Further, fresh durian surely contains no decomposed matter at all. Moreover, the fruit remains completely free from any rotting components when properly harvested. The strong smell actually comes from more than 40 sulfur compounds that are definitely present in ripe, healthy fruit. These compounds surely include hydrogen sulfide, methanethiol, and various thioesters that create the complex smell of durian. Moreover, these chemical substances explain the scientific reason behind durian’s strong reputation for its odor.
Further, basically, many people think durians smell the same bad way when they become too ripe, but this is not true. Moreover, the aroma becomes stronger when the fruit ripens further, but the smell itself remains the same. The fruit actually makes these compounds naturally when it becomes fully ripe to attract animals for spreading seeds. This definitely happens as part of normal fruit development, not because the fruit has any problem.
As per common misconceptions, some people wrongly think that certain durian varieties are given artificial treatment regarding making their smell stronger. Actually, different durian types have very different smells because of their genes. Some varieties definitely smell much stronger than others. We are seeing that Malaysian Musang King durians naturally make different smell compounds than Thai Monthong types, creating only their own special smells without any human help.
We are seeing that people think durian smell comes from the thick, spiky outer part, but this belief is only wrong. The shell actually has no smell. It is definitely odorless when you check it. The strong smell surely comes only from the custard-like flesh inside the fruit. Moreover, this happens because of volatile compounds that spread in the air when the fruit is cut open.
The truth about durian smell being dangerous or toxic
Despite ongoing rumors, the durian fruit smell itself poses no health dangers to humans. Further studies confirm that this smell is completely safe and non-toxic. The sulfur compounds that create the special smell surely exist in very small amounts that are far below dangerous levels. Moreover, these concentrations are completely safe for human exposure. We are seeing that medical research has never found any cases where people got sick only from smelling durian, no matter how long or strong the smell was.
The confusion happens as per the fact that some durian smell compounds are found in other places at dangerous levels. Regarding these compounds, they create problems when present in high amounts in different situations. Hydrogen sulfide actually becomes toxic in industrial amounts, but durian definitely contains levels that are thousands of times lower. When people compare durian’s natural compounds to dangerous industrial chemicals, they actually create unnecessary fear. This comparison is definitely misleading because it uses incomplete information.
Hotels and public transport ban durian because its smell itself is very strong and stays for long time. Further, this ban is not due to safety reasons but only because of the persistent aroma. The smell actually stays for hours in closed spaces and definitely makes other people uncomfortable – but this is about being polite, not about health problems. Further, actually, even long exposure to strong durian smell definitely causes no recorded bad health effects.
Basically, some people get nausea or headaches from durian’s bad smell, but these are the same as psychological reactions, not actual poisoning. Also, we are seeing that the brain’s reading of new, strong smells can start body reactions even when no real chemical damage is happening. This occurs only because of how our mind understands these unfamiliar odors.
Reality check on smell intensity claims and exaggerations
Social media and travel blogs actually make durian smell sound much worse than it really is, saying you can smell it from very far away. These big stories definitely create wrong ideas about how durian actually smells. We are seeing that durian fruit makes a strong smell, but this smell only travels 10-15 feet in open air.
We are seeing that cultural differences play a huge role in how people report durian smell intensity. Different cultures only perceive the smell differently. People who actually eat durian regularly definitely find the smell less bad than those who smell it for the first time. We are seeing that cultural background only affects how people measure smell intensity, making it nearly impossible to create universal smell ratings.
Claims about durian smell clearing buildings are mostly urban legends that spread further without proper evidence. The fruit’s strong aroma itself does not actually cause mass evacuations as commonly believed. Surely, documented cases of extreme reactions happen in closed spaces with bad air flow, many opened fruits, or people with special sensitivities. Moreover, these conditions make normal responses much stronger.
Also, people actually compare durian smell to stink bombs, but this comparison definitely fails in scientific terms. Stink bombs use concentrated chemicals to create maximum bad smell, while durian fruit itself has natural compounds that help spread its seeds further by attracting animals. We are seeing that these two smell types work through completely different processes only, so we should not treat them as the same thing.
Tourism companies surely use durian’s bad smell reputation to attract brave travelers. Moreover, this marketing creates false expectations that do not match the real experience. Most people find durian itself less extreme than expected when they try it for the first time. Further, the actual experience is much milder than the exaggerated stories suggest.
Durian’s bad smell surely comes from different sulfur compounds mixed together. Moreover, these compounds create strong reactions in people who smell this fruit. Further, science actually shows that the same smell can be heavenly to some people and definitely terrible to others. Both reactions are completely normal. Your genes, culture, and past experiences actually shape how your nose reads these chemical signals. These factors definitely influence how you interpret different scents.
If you want to try durian, basically you need fresh air and proper storage to handle the smell – the same open mind approach works for dealing with its strong aroma. Basically, the strong smell attracts the same animals that help spread durian seeds in nature. Moreover, when you encounter this fruit next time, you will understand the science behind its smell. The smell itself makes people move towards it or away from it, and further research explains this reaction.
