I work in a spice, spice and seasoning plant. I have a very "fragrant" job. It all depends on the samples they brought. Mass of items: turmeric, cumin, cumin, pepper, mustard powder, etc. When I do an analysis, these are smells of 6 items at once (6 analyzes at a time).
But the juice itself is a nutrient medium. If you know what a fishmeal hydrolyzate is, you will understand me, but if not, then imagine that dried fish is sprayed in your face, after grinding it into dust.
When culture media are cooked, they change their smell. Kessler reminds me of cocoa from the school cafeteria. Saburo smells like mushrooms and so on.
The bacteria themselves differ quite a lot in smell. The intestines all smell like a toilet :) The rest I try not to smell, but mold and yeast have a persistent mushroom smell, especially after autoclaving.
I work as a designer-engraver and sit in one place for 12 hours. Alas, from day to day the smells around me are unchanged.
It smells of safflower and cornflower from my delicious tea, a freshly opened package of plain paper, skin burnt from a laser - when from products, when mine, if I put my fingers under the laser ... And, of course, the dust of human egoism, ruthless in relation to the opinion of the designer when developing layouts.
But when I leave the workplace, the scent of my boss's disgusting Triple Whiskey perfume always lingers in my nose.
Does this change with age? Guys, I ask you without banal vulgarities, you know what about.