nidor
/ˈnʌɪːdə/ /ˈnʌɪdɔː/noun
The smell given off by animal substances, especially of a fatty or greasy nature, when cooked or burnt.
Origin
Early 17th century; earliest use found in Martin Fotherby (c1560–1620), bishop of Salisbury. From classical Latin nīdor a rich strong smell (from food or things burnt), fumes, cognate with ancient Greek κνῖσα, and Icelandic hniss.