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Foods like durian and natto are notorious for their intense odors, which come from the complex mix of sulfur compounds they contain. These compounds can be off-putting to some but are appreciated by others as part of the food’s unique flavor profile. Cultural exposure and personal taste play significant roles in whether someone finds these smells appealing or revolting. While they might not be for everyone, these foods have rich histories and are beloved in their native cuisines.
Durian
Durian’s strong smell comes from a combination of volatile sulfur compounds (VSCs) and other aromatic compounds. The VSCs are produced by methionine gamma lyases (MGLs), a series of genes found in the durian plant. Some say the smell is a combination of sulfur, sewage, fruit, honey, and roasted and rotting onions. Others compare it to raw sewage, rotting flesh, and smelly gym socks.
Natto
Natto’s strong smell comes from being fermented soybeans. Some say it smells like old socks. Natto is a popular breakfast food in Japan, and is often served cold over rice, or with sushi, salad, or noodle dishes. To enhance or mask the flavor, natto is often eaten with soy sauce, karashi mustard, and