I'm trying to figure out what that smells like.

I'm thinking of the refreshing smell from the freshly rained-on pavement/grass/road, but I'm not sure if I've smelled ozone yet?

One of my favorites! I can't be the only one who misses that buttery aroma in a movie theatre.

There's a certain delicious smell when people grill meat with barbecue sauce already on it. Maybe it's because my dad used to grill chicken that way when I was a kid.
I don't cook meat that way, I believe the sauce goes on after it's cooked. But the smell of my neighbors ruining their dinner smells wonderful.

On the other side, the most unenticing aroma I have smelled that almost made me throw up is Kimchi

Any type of raw fish or chicken that's gone bad. Shrimp shells in the garbage the next morning. We now plan it so the garbage is full enough to go out right after a shrimp dinner :). I actually don't care for the smell of sauerkraut or kimchi, but I love the taste. I don't like the smell or taste of most yogurt on it's own. I can't think of any food I've tried (that's not a health hazard) that would make me want to throw up.

Another one (albeit inedible) - Petrichor

For me, it's Durian. Most in my family love it, and it's one of the treats they most look forward to whenever in Singapore. While they indulge in the freshly chopped ones on one of those street fruit cafes, I always have to stand off in a distance.

I've tried for many years to acquire the taste for it, but have and likely always will fail miserably.

hot asphalt .. after it rains !

I cannot abide cilantro/coriander leaves, despite a multitude of attempts, but Durian was love at first sniff.
Not all Durian, or at least, not all what I can get in London, where I have had OKish portions and one misstep that reminded me of eating raw rotten onion layers, but whenever I come across a shop elsewhere in the world selling it it always makes me stop in my tracks and inhale as hard as I can. It’s like a heady, deep, rich custard, but with a complex fruit tang to it. I can’t see how it would be possible to enjoy eating Durian without enjoying the smell of it. Just wish I had more opportunities to eat it and someone to help educate me into learning what the best qualities to look out for are and how to work out and identify the optimum stage of ripeness. Just caught myself drooling thinking about the smell.

Ozone
If you ever did any photocopying on the old machines, ozone is part of that smell profile.

Problem for me is that I went to the large Science Museum in Paris at an impressionable age and there was an Odor-torium, or similarly named, exhibit which matched images on a small cinema screen with puffs of scents and aromas, perhaps from canisters. The most disagreeable example - the one that would clear out the room - was a nature show where you wound up visiting a fox’s den. Bleaurgh!!! One of the constituent component smells of that noxious lair must be released during photocopying, I couldn’t be near a photocopier in action for years without feeling nauseous.

I'd wager that if everyone in the world were to try it, it'd 50% who will love it immediately, and the other 50% like me who just can't acquire the taste. With this fruit, I don't think there's a middle ground. What I've noticed is that for those who do love it, I'd imagine Durian's "King of the fruits" title is well earned.

While I'm hardly a Durian expert, I've been told many times the best ones are from Malaysia. I suspect the quality would be seasonal and dependent on the harvest, but Singapore appears to very easily secure an ample supply every season. My guess is that for the Durian connoisseur, you can't go wrong with the ones served fresh in Singpore, especially when in season.

Curiously when durian was mentioned, I thought of cilantro as another thing that some people could not stand.

Some of the best durians are indeed from Malaysia, the current favourite is termed as the 'Musang King' or 'Mao Shan Wang' as it is known in Malaysia and Singapore. Since most cannot travel to Malaysia now, they actually export a frozen vacuum sealed version in boxes. Probably one could get them in Asian grocery stores, just ask if they have Malaysian Musang King durians. Another variety is the Thailand Monthong durians that are usually savoured with glutinous rice.

As for enticing aromas, the smell of freshly baked chocolate chip cookies (Famous Amos franchise in Singapore touts the 'free smells'), a fresh brew of coffee, freshly ground black pepper, the aroma of a sizzling steak, the mixed Peranakan herbs being ground in a pestle and mortar to make their sambal, and the smell of pine and dew during a morning hike makes my list.

I had originally only thought of aromas from foods, but quirrow’s mention of pine (and there’s nothing I like more than a hike through an evergreen forest) brings to mind eucalyptus and the smell of it driving up the hills in Marin county. A pleasant smell indeed.

There are alcoholic liqueurs in Finland that are infused with pine. I’ve brought bottles home after my trips there, sipping it brings back those warm, warm memories of sitting in a Sauna. Can’t be the easiest aroma when it comes to nailing it, a little too much and the recollection would be toilet disinfectant.

LOL. Before the use of hops, spruce was used as a preservative in beer. The craft brewing revolution has re-introduced spruce and I’ve had a couple examples. It’s not been overdone in either and it’s a taste I enjoy. In neither case did I want more than one at a time, but that’s how I drink beer anyway. Let’s just hope no one gets hemlock confused with spruce.