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Durio zibethinus L. - syn.Durio acuminatissimus Merr. - Malvaceae
durian, Durian, Zibetbaum

Evergreen tree, 20-40m high, believed to be native to Borneo and Sumatra, cultivated in Asia.
http://www.hort.purdue.edu/newcrop/morton/durian_ars.html

„As with other durian species, the edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.“ http://en.wikipedia.org/wiki/Durio_zibethinus

„Volatile compounds in durian consisted of a large number of sulfur-containing compounds, which included diethyltrisulfide, diethyldisulfide, dithiolane, dimetyl sulfide, and 3-methyl-thiozolidine. Nonsulfur compounds 2-methyl butanoate, butanedioic acid, and propyl-2-ethylbutanoate were also abundant.“
[Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., Holmes, W. E., HortScience, Vol.42(2), 2007, 309-314]

„An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian… High FD factors were found for ethyl (2S)-2-methylbutanoate (fruity; FD 16384), ethyl cinnamate (honey; FD 4096), and 1-(ethylsulfanyl)ethanethiol (roasted onion; FD 1024), followed by 1-(ethyldisulfanyl)-1-(ethylsulfanyl)ethane (sulfury, onion), 2(5)-ethyl-4-hydroxy-5(2)-methylfuran-3(2H)-one (caramel), 3-hydroxy-4,5-dimethylfuran-2(5H)-one (soup seasoning), ethyl 2-methylpropanoate (fruity), ethyl butanoate (fruity), 3-methylbut-2-ene-1-thiol (skunky), ethane-1,1-dithiol (sulfury, durian), 1-(methylsulfanyl)ethanethiol (roasted onion), 1-(ethylsulfanyl)propane-1-thiol (roasted onion), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel). Among the highly volatile compounds screened by static headspace gas chromatography–olfactometry, hydrogen sulfide (rotten egg), acetaldehyde (fresh, fruity), methanethiol (rotten, cabbage), ethanethiol (rotten, onion), and propane-1-thiol (rotten, durian) were found as additional potent odor-active compounds.“
[Characterization of the major odor-active compounds in Thai durian (Durio zibethinus L.‘Monthong’) by aroma extract dilution analysis and headspace gas chromatography–olfactometry., Li, J. X., Schieberle, P., Steinhaus, M., Journal of agricultural and food chemistry, 60(45), 2012, 11253-11262]

Hoola van Nooten, B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.28 (1880)