On Jul 28, 8:21 am, moro...@world.std.spaamtrap.com (Michael Moroney)
wrote http://groups.google.com/group/sci.bio.food-science/msg/03e1134c5a3bc73f?hl=en&
:

Hi:

I know I've brought this subject up before but I just can't get over
it. I apologize profusely to those who might be annoyed. You may
notice some changes though.

I notice that many fruits [excluding apples & cantaloupes] emit foul
odors when ripe. What chemicals are responsible for this? I've done as
much research as I can on this but not gotten anywhere. This isn't a
homework assignment. I am asking these questions out of personal
interest.

I hate those odors. That why I like to eat apricots, peaches, and
similar fruits when they are sour, hard, and greenish. When sour,
hard, and greenish, most fruits smell pleasant. When they are too
ripe, they become excessively sweet, grossly-soft up and turn mucus
yellow; this is when they start to stink.

What causes those immeasurably-foul odors?

It could not be putricine. Putricine smells like rotting flesh, which
is also a foul odor but totally different from that of ripe fruits. To
my nose, over-ripe fruits don't have a smell that even nearly
resembles rotting flesh. Both are equally bad odors, though.