The durian fruit's distinctive smell is caused by a combination of volatile organic compounds (VOCs), including ethyl 2-methylpropanoate, ethyl propanoate, and dimethyl disulfide. These compounds are produced by the fruit as it ripens, and they are responsible for the fruit's characteristic pungent aroma.

Cancer scientists have recently cracked the durian fruit's genome, which has provided insights into the genes responsible for the production of these VOCs. This research could lead to the development of new strategies to control the fruit's smell, as well as to the identification of potential health benefits associated with the fruit's unique chemical composition.