The genes responsible for the basic elements of durian flavor are the volatiles of sulfur compounds, which are activated during durian maturity, such as diallyl trisulfide. These sulfur compounds have a pungent taste, and also contain onions, garlic, leeks and so on, it is not difficult to understand that a considerable number of people can not stand the stink of durian. But the pericarp and pulp of durian are also rich in esters, which make durian chewy and have a mixed flavor of a variety of fruits.
The main content of this text is to emphasize that the pungent smell of durian is harmless to the human body.