If you freeze it and eat it, there is no foul odor. It is recommended that first time eaters freeze their durian. It's soft and sweet with a hint of fruit wood mixed in, like eating a thick layer of cream.

But everyone's sense of smell is different, durian, cilantro, stinky tofu, pineapple honey ...... Why do some people smell good and others think it stinks too much? The secret lies in the sense of smell.

Scientists have discovered in the lab by comparing the genes of different people that any two people's intranasal, about 30 percent of their olfactory receptors are different. That's why some people find smelling durian fragrant, while others find it so stinky they want to run away.

Durian contains more than 120 compounds.

The distribution of these 120 compounds is quite wide, fruit, skunk, metal, rubber, roasted onions, garlic, cheese, onions and honey are contained in large quantities; in other foods, such as cooked beef, yeast, dried squid, and leeks, can also be detected a number of compounds, it is the 120 compounds work together, to create a super strong durian flavor.

The flesh of the durian is dominated by sulfur-containing compounds such as diallyl trisulfide, diallyl disulfide and diallyl tetrasulfide. These sulfur-containing compounds have a pungent flavor, therefore, giving the durian a pungent smell.

And in both the inner and outer pericarp of durian, ester compounds predominate, and these ester compounds, make durian smell like a mixture of many fruits.

Durian contains organic compounds such as palmitic acid, methyl palmitate, ethyl oleate, etc., which make durian unique, with a penetrating odor that can be smelled from a few meters away.