organic compound, ester of ethanol and acetic acid, carboxylic ester.  It is produced by Acetobacter, Saccharomyces cerevisiae (Baker's yeast) & other microbes, by Anthemis nobilis (Roman chamomile) and Rubus species (raspberries, blackberries). It is used as a plastics solvent and in flavorings, artificial fruit essences, confectionery and perfumes. It evaporates at a fast rate, leaving but the scent of the perfume on the skin. Ethyl acetate is also used as a solvent in the manufacture of modified hop extract and decaffeinated tea or coffee, for color inks to mark fruit or vegetables and as insecticide (asphyxiant) in the field of entomology.
​Ethyl acetate contributes to the notorious “nail polish remover” scent in wine and human body odor. It is also responsible for apple-like, banana-like, raspberry-like and strawberry aromas. Ethyl acetate is also found in cereal crops, radishes, fruit juices, beer,and other spirits.

Short-term exposure to high levels of ethyl acetate results first in irritation of the eyes, nose and throat, followed by headache, nausea, vomiting, sleepiness, and unconsciousness. High concentrations can cause CNS depression and congestion of the liver and kidneys. Very high levels may cause a stupor but it is relatively non-toxic. Chronic poisoning has been described as producing anemia, leucocytosis (transient increase in the white blood cell count), and, clouding of the eye, damage to the lungs and heart and kidney and liver problems, cloudy swelling, and fatty degeneration. Athletes exposed to relatively lower levels of Ethyl acetate in facilities where they exercise experience wheezing coughing, rhinitis, or shortness of breath.

Ethyl acetate has been shown to exhibit anti-arthritic, anti-mycotic, anti-nociceptive, hepatoprotective and anti-inflammatory functions (PMID 12673020 , 12781815 , 21340514 , 17507320 ,20363280). Ethyl acetate belongs to the family of Carboxylic Acid Esters. These are carboxylic acid derivatives in which the carbo atom from the carbonyl group is atached to an alkyl or oaryl moiety through an oxygen atom (forming an ester group).

Ethyl acetate can be found in human biofluids such as feces, saliva and urine. It is present in small amounts in healthy children and adults. Abnormal concentrations can be found in Nonalcoholic fatty liver disease (NAFLD), Celiac disease and breast cancer.

complex type of odor resembling that of the waste matter discharged from the bowels, influenced by dietary and endogenous contributions. Major components are sulfurous (hydrogen sulfide: odor of rotten eggs, butyl mercaptan: skunk, methyl mercaptan: rotting cabbage, sweaty feet), nitrogen, phosphorous and heterocyclic organic compounds such as indole (napthalenelike "mothball" odor) and scatole (3-methylindole  produced from tryptophan in the  digestive tract, classical "fecal odor"), ammonia and trimethylamine. Fatty acids contributing to smell include Acetic and Propionic acids (vinegar), Butyric acid (rancid butter), and Valeric acid (cheesy and sweaty). These chemicals occur as part of the normal digestive processes in all mammals. The diet, and the configuration of digestive system determine the types and amounts of the very large number of possible odoriferous substances in feces, and so are diseases and conditions. ​Obese individuals, for example, have more ester compounds,  hydrogen sulfide is increased in Ulcerative Colitis, and fruity-alcoholic-fermented-smelling aldehydes are increased in Celiac disease. Colorectal cancer patients have higher levels p-hydroxy-benzaldehyde (woody odor),  IBS with diarrhea increases esters of short chain fatty acids and cyclohexanecarboxylic acid (fruity and cheesy). Fecal breath odor can indicate certain types of intestinal blockage.

pungent odor such as of ocean fish, decomposing river fish or aquarium tanks in need of cleaning. This smell comes from derivatives of ammonia such as trimethylamine (TMA) that is created when trimethylamine oxide (TMAO, an osmolyte found in saltwater fish) is exposed to air. 
Odorous TMA is produced by microbes such as ocean-dwelling bacteria. Individuals suffering from Trimethylaminuria (TMAU) have malfunctioning enzyme flavin containing monooxygenase 3 (FMO3; 136132) and  are unable to efficiently convert choline-derived trimethylamine into trimethylamine oxide. Trimethylamine then accumulates and is released in sweat, urine, and breath, giving off a strong fishy odor. 
Dimethylglycinuria or dimethylglycinemia is another condition responsible for rotten fish odor. It happens when another enzyme processing choline  - Dimethylglycine dehydrogenase (DMGDH; EC 1.5.99.2) - is not properly functioning. Dimethylglycinuria leads to increased production of dimethylglycine (DMG) in blood and urine, but this metabolite does not seem to be the source of the odor.
One of the symptoms of infectious disease Cholera is  "rice-water stool" diarrhea that smells "fishy." 

​a type of body odor, unpleasant smell of feet, often described as sour ammonia-, vinegar-like or cheesy smell. It is triggered by sweating that promotes bacterial growth and metabolism.  Shoes and socks with inadequate air ventilation and toe hair can contribute to bacterial growth as can ​excessive sweating. Methanethiol (also known as methyl mercaptan) that has the odor of rotting cabbage,  is one of the volatile chemicals contributing to foot odor. Propanoic acid  smells pungent, sour and rancid. Isovaleric acid (3-methyl butanoic acid) is the other source of foot odor and is a result of actions of the bacteria Staphylococcus epidermidis  which are also present in several strong cheese types. Its odor is cheesy, rancid and fermented. Hydrogen sulfide (found as a major component of the volatiles emitted during popping of popcorn) could contribute to burnt popcorn odor in some cases.
Other implicated micro-organisms include Micrococcaceae, Corynebacterium and Pityrosporum.
Brevibacterium, Propionibacterium, Staphylococcus epidermidis. Staphylococci are most often dominant on the sole and dorsal surface of the feet whereas aerobic coryneforms predominate in the majority of fourth toe clefts. The feet of diabetic men have decreased populations of Staphylococcus species, increased populations of Staphylococcus aureus, Pseudomonas aeruginosa, Proteus mirabilis and Bacteroides fragilis, and increased bacterial diversity, compared with the feet of controls. These ecologic changes may affect the risk for wound infections.
The skin surface pH is significantly higher on the sole than on the dorsal surface (top of the foot).

​strong-smelling pungent-tasting bulb, used as a flavoring or condiment in cooking and in herbal medicine. Garlic (Allium sativum) is closely related to onions (Allium cepa L.). It's intense, aromatic and uniquely flavorful. 

organic compound,  a bacterial degradation product of amino acid tryptophan that occurs naturally in human feces and coal tar. In its pure form, indole smells like moth balls, possessing the same heavy, sweet, tar-like pungency. At very low concentrations, however, it has a pleasant, flowery smell. Natural jasmine oil, used in the perfume industry, contains around 2.5% of indole.  Orange blossom and Neroli contain even more indoles than jasmine. Fragrances like Chanel Cristalle, By Kilian Love & Tears and L’Artisan Parfumeur La Chasse Aux Papillons rely on a delicate touch of indoles to give radiance and bloom to their floral accords.In trace amounts, Indoles are also used to create chocolate, coffee and various fruity accords in flavors, including food.
​
Indole is an important biomarker in biological and clinical specimens. It can be detected in human breath, feces, saliva and urine. The normal smell of human feces is largely due to this compound. 
Indole is an example of a microbe-generated signal substance that has positive effects on our health and the health of the microbiome. Normal-smelling feces may be an underestimated health indicator.

In the liver indole is sulfonated to indican (3-indolesulfonic acid) and its levels  could be also indirectly measured by indicans test. See MeBO-Biolab studies (NCT02692495) for more. 

Simplest biogenic amine, derivative of ammonia with one H atom replaced by a methyl group. Has with a strong odor resembling rotten fish
Methylamine and dimethylamine may be formed as metabolites of basic drugs containing N-methyl group.
Can be detected in human breath  and increased in certain conditions: e.g. because of amine catabolism increase in diabetes. 
It has been reported that transient irritation of the eyes, nose, and throat has resulted from brief exposures to MEthylamine concentrations of 20 to 100 ppm; the odor was intolerable at 100 to 500 ppm. Inhalation of methylamine vapors at concentrations greater than 100 ppm has caused irritation of the nose and throat, followed by violent sneezing, burning sensation of the throat, coughing, constriction of the larynx and difficulty in breathing, pulmonary congestion, and edema of the lungs.

stale,  moldy, earthy or dump smell, often associated with "unclean" or "spoiled". 

Chemicals causing musty smells are mostly produced by Actinomycetes, Streptomyces, Cyanobacteria and other bacteria, fungi and algae. Examples of compounds responsible for musty odor are Geosmin (muddy, resembling damp soil, produced by Streptomyces), trichloroanisole (TCA, smelling like damp cellar, usually produced from chlorinated phenolic compounds by Aspergillus, Penicillium, Actinomycetes, Botrytis cinerea, Rhizobium, or Streptomyces), tribromoanisole (TBA, produced from brominated phenolic compounds by the same bacteria), dimethylmethoxypyrazine (obnoxious musty odor that might be caused by Pseudomonas and Actinobacteria), 2-methylisobomeol (earthy, peat-like), 3-methylbut-2-ene-1-thiol, cis-3-octenal, nonanal, decanal. ​
Indoor mildew odor in old houses has been shown to be associated with allergic symptoms, asthma, chronic bronchitis, vision and sleep issues. 

smell similar to sweaty feet, rotten cheese or vomit. When butter goes rancid, short-chain fatty acid butyric acid is liberated from the glyceride by hydrolysis, leading to this kind of unpleasant odor. Human sweat can have this odor because of Corynebacterium that metabolizes animal fats excreted on skin. It can also be created from amino acids in proteins (valine, leucine, and isoleucine). Cows can have this smell if they are on high-grain or high-starch diets vs hay diets. According to a Swiss study published in "Chemical Senses"in 2008, men might have more of butyric acid and similar chemicals in their sweat, while women have more sulfur giving them smells similar to onions or grapefruit.

synthetic over-the-counter anti-fungal agent applied directly to the body (topical fungicide). It is believed to prevent ergosterol biosynthesis by inhibiting squalene epoxidase. Ergosterol biosynthesis inhibitors (EBI) are a diverse group of antifungal agents that includes azoles, morpholines, thiocarbamates (including Tolnaftate), and allylamines (including terbinafine), the last two inhibiting the first enzyme in the pathway.