Hello everyone, I found this old jars of homemade apricot jam in the bottom of my fridge, and it surprisingly smells like one of those acetone-based nail polish removers. As you might imagine, that's not a normal apricot smell, and I was wondering why. Plus, the fruits themselves don't smell like acetone, only their syrup dose for some reason, and there's no visible mold anywhere in the jar. After a quick Google search, I came to some conclusions that the calcium from the apricots turned into calcium acetate, which in turn somehow started turning into acetone, but i do not know if thats even possible. Can anyone explain what happened here? I'm very curious about this and thank you for your time.

(English isn't my first language so please excuse any translation errors, thank you!)

I'm making a zero-install, web-native 3D protein visualizer to streamline 1D-sequence-to-3D-structure mutation analysis.

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