text: Typically, lower molecular weight volatile organic compounds are used. Generally, the higher the molecular weight for a given class of compounds, the lower the volatility and initial concentration but the longer the persistence. Some chemicals (typically thiols) have a certain concentration threshold over which the smell is not perceived significantly stronger; therefore a lower-volatility compound is capable of providing comparable stench intensity to a higher-volatility compound, but for longer time. Another issue is the operating temperature, on which the compound's volatility strongly depends. Care should be taken as some compounds are toxic either in higher concentration or after prolonged exposure in low concentration.
  Some plants may be used as improvised stink bombs; one such plant is the Parkia speciosa or stinky bean, which grows in India, Southeast Asia and Eastern Australia. The pods from this plant are collected when partly dried and stamped on, to release the stink.
  Some common components are:
  * Organosulfur compounds
  ** Methanethiol (used rarely; it is a gas and therefore more difficult to handle than liquids)
  ** Ethanethiol, smelling similar to leeks, onions, durian or cooked cabbage
  ** Propanethiol
  ** Butanethiol, smelling similar to skunk spray
  * Inorganic sulfur compounds
  ** Ammonium sulfide, rotten eggs
  * Carboxylic acids
  ** Propionic acid, sweat
  ** Butyric acid, rancid dairy or vomit
  ** Valeric acid, smelling of dirty feet
  ** Caproic acid, smelling of cheese and goats
  * Aldehydes (e.g. butanal)
  * Amines
  ** Triethylamine, old fish 
  ** Ethanolamine, unpleasant
  ** Putrescine, rotten meat
  ** Cadaverine, rotten meat
  * Heterocyclic compounds
  ** Indole, smelling of feces
  ** Skatole, smelling of feces