From Gwynne Lim (3/21/2012):
We crunched the data for the first day and Professor Raguso helped us figure out what everything is. You could put it up, let people know what we were doing messing about with those instruments dangling into the plant:
1. Dimethyl disulfide and 2. Dimethyl trisulfide – garlicky, strong cheese, rotting meat.
3. Benzyl alcohol – sweet floral scent
4. Phenol – like Chloraseptic gargles
5 Indole – smells like mothballs
