non-odoriferous precursors and specific enzymes of Corynebacteria that transformthem into volatile substances:a specific Zn-dependent Na-acyl-glutamine aminoacylase(N-AGA) triggers the release of the acids 3M2 H and HMHA from Na-acyl-glutamineconjugates secreted in the axilla [13], and a b-lyase releases sulfanyl alcohols fromsynthetic cysteine conjugates and from axilla secretions
Human armpit sweat is initially odourless because it contains non-odoriferous precursors — molecules that do not smell on their own. Body odour only develops when skin bacteria, particularly Corynebacteria, break these precursors down.
These bacteria produce specific enzymes that act like biological scissors. The enzymes cut or transform the odorless precursor molecules into small, volatile substances that can evaporate into the air and be detected by the nose.
Overall, human body odour is not produced directly by the body, but results from an interaction between odorless sweat molecules and bacterial enzymes on the skin. People tend to have the same types of odour compounds, but in different proportions, which explains why individuals smell different.