the smell is how the genetics break down the starch do to the biochemical make up of the plant and the biproducts there of. I will stay out of your thread as I dont wnat to spoil it. Look into simple and complex carbohydrate breakdown and oil content. The olive tree if you are serious on this topic has the highest oil content do to the calicum found in the elentric acid yet not that much smell. Then again the insides dont bleed out of the leaves. Good luck in your reading