刚蒸馏出来的广藿香有一种陈腐味，在发酵成熟之后就会被一种类似果味或红酒的香味所替代。

Freshly distilled patchouli has musty dry notes that are replaced by a fruity or wine-like top note after maturing.

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闻起来陈腐，还有一种很浓烈的橄榄发酵味。

It smelled stale and had a strong odor of fermented olives.

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在这些条件下，完整的油脂分子会降解成一系列的片段，而这也就是造成碗柜里有油漆和鱼腐烂的味道，即陈腐脂肪味的原因。

One set of fragments is responsible for the hints of cardboard, paint and fish that we smell in stale, rancid oil.

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