Problem with bread taste and smell

Some people have a higher tolerance to food tastes your bread might just be going bad before you eat it, try storing the breads in air tight bags or boxes

I know exactly what you mean. The diversity of that chemical smell in commercial wheat flour products is expanding. It does not occur in small bakery goods or homemade breads or in commercially produced flour tortillas.

Yet I've found it goes away when heating breads or buns in a skillet, also not everyone can smell the chemicals so maybe in just more sensitive to it than others.

I believe it is a preservative/additive. I intend to list the ingredients in products I smell it in and compare it with those that I don't and see if I can correlate the cause.

It is not because the bread is going bad because over the last few years and from many different chain stores in different states 100's of miles apart I've found the smell in fresh packaged commercially produced goods to include Walmart, Kroger, IGA, County Market, Aldi.

I just made rye bread two days ago. I put the loaves in plastic bags and left them open. They were very moist and tasted good. I closed the one I'd cut from. Today it smells strongly of acetone. The other loaf doesn't. It's the moisture and yeast feeding on the bread, like in sourdough starter. Leaving it out to see if it stops.

The acetone smell is caused by moisture in the bread keeping yeast alive searching for food. It is eating the bread.

I had similar issues with a horrible chemical smell no matter what brand I purchased. A friend suggested fresh baked as an alternative. Really simple and it solved my issues.