What is hidden behind the repulsive smell of the durian fruit?

Scientists studying this unique fruit analyzed a panel of 19 odorous and fruity chemicals. They found that just two compounds could replicate the overall odor of durian. Those who have tried durian either love it or hate it. Native to Southeast Asia, the fruit is considered a delicacy in its native land. Its flesh is sweet and creamy. However, in some public places, eating it is prohibited due to its overpowering odor. Recently, scientists took an interest in the fruit and wanted to better understand its complex odor. They identified several compounds that contribute to this repulsive aroma, a mix of stale socks, garbage, and rotting meat. Scientists tested 19 odor compounds for their intensity. The strongest scents were those of rotten and burnt onions and fruit. Cabbage and sulfur notes were equally intense. Further experiments revealed that only two specific compounds constituted the entire set of fragrant components: the fruity ethyl 2-methylbutanoate and the onion-like 1-(ethylsulfanyl)ethanethiol.