Black walnut gives me a headache if I turn a lot of it. Pretty strong. English/Persian walnut is much lighter. Oregon Myrtle wood (actually California Bay Laurel) tends to smell sweet and spicy, but if it is getting too old, smells like it came off the bottom of a horse stall. Apple, and maple tend to have a yeast type smell. Elm smells like the cats have been marking it. Cottenwood smells like vomit. I turned some sassafras, which smelled very strong, but was like root beer. We have Chinkapin/Golden Chestnut, a local wood, and it has a scent like cedar, but not so overpowering. Cherry does smell like cherries. Butternut is kind of vinegar like, as well as oak. Imbuya has a strong scent and very spicy. Any wood that is starting to go/rot/is sick, tends to smell pretty sour. My favorite wood to turn, Pacific Madrone has almost no scent to it at all.
I also find it funny how people come into my booth and comment on how good the wood smells, when all they are smelling is the finish.
robo hippy