Thought it is worth sharing that recently I received suspected contaminated d-ribose from NOW, which upon opening has a distinct smell of rubbing alcohol, as opposed to the normally mild brown sugar smell it should have.
I also found two reviews on amazon stating the exact same thing,
http://www.amazon.co...howViewpoints=0
Have next to no knowledge about chemistry but I think there is some link to ribose and alcohol during the processing?
Just very glad I was able to recognise there was something seriously wrong by the smell of it and did not overlook it.
Seems the batch is from around mid to late this year.