The "stinkers' are vital to perfumery. Think of them as you would a touch of spice in a meal. Imagine a soup without any salt, it would taste dull. Imagine swallowing a spoonful of salt, you would throw up. But, imagine a sprinkle of salt in your soup; it comes alive.
Garlic and Onion oils, as well as Asafoedita should be used (if at all) as 0.01% solutions at the very most. A little goes a very long way.
I have always maintained that perfumers and flavourists should talk more. Flavourists use the most amazing, and often disgusting, materials to achieve wonderful results. We should follow suite. Sulphur containing chemicals often provide a unique tropical fruit note. Pyrazines should be used to provide anything from pop corn to bell peppers. DiMethyl Sulphide (which occurs in Geranium oil) is very volatile and smells of boiled cabbage. If you want a lychee note, you have to use it.
I could go on.