You can't diagnose an issue with a beer if it's been 1 WEEK in the bottle.
I respecively disagree with my brother 'passed on this matter, you don't make a decision to dump if you haven't given the beer enough time.
The
3 weeks at 70 degrees, that that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
And even carbonation doesn't mean that they will not still be green and need more time to condition. Which it sounds like the beer needs to do.
I usually wait til it's been in the bottle 6 weeks before I try to "diagnose" what went wrong, that way I am sure the beer has passed any window of greenness.
If you are sampling your beer before you have passed a 'window of greeness" which my experience is about 3-6 weeks in the bottle, then you are more than likely just experiencing an "off flavor" due to the presence of those byproducts (that's what we mean when we say the beer is "green" it's still young and unconditioned.) but once the process is done, over 90% of the time the flavors/smells are gone.
Of the remaining 10%, half of those may still be salvageable through the long time storage that I mention in
https://www.homebrewtalk.com/f39/ne...virtue-time-heals-all-things-even-beer-73254/
And the remaining 50% of the last 10% are where these tables and lists come into play. To understand what you did wrong, so you can avoid it in the future.
Long story short....I betcha that smell/flavor will be long gone when the beer is carbed and conditioned. Read my blog;
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience." 
So come back in another 4 weeks, then we'll talk.....
