Let me tell you from the beginning it is not an easy task. Odors are VOCs, sulfur-containing compounds, and nitrogen-containing compounds. In most cases, odors come from rotten food inside the garbage bin or off-gassing materials that are new and of a low-quality like furniture, paint, and flooring.
Sulfur-containing compounds like hydrogen sulfide (rotten eggs smell), dimethyl sulfide (rotten cabbage smell), etc are produced during the anaerobic breakdown of food waste. They have a low odor threshold, which means that we can smell them even in only very small amounts.
Nitrogen-containing compounds like putrescine (rotting meat smell), trimethylamine (fishy smell), etc have a low odor threshold. Unlike ammonia (pungent smell) which is produced in large quantities, it has a higher odor threshold, so doesn’t contribute to indoor smell as much.
Another source of unpleasant odor indoors is the combustion of cigarettes/wood as the chemicals released from the burning biomass can infuse inside the walls and textiles. They call it thirdhand smoke as the residual contamination from smoke lingers indoors, and the cancer-causing substances such as formaldehyde can harm us.
See The Air 