Sourdough starter-all rye

My problem isn't really a problem per se. This is my second attempt at a starter. My first one was a 50/50 of ap and rye with equal part water and it went through a  myriad of aromas before it finally started smelling good. Then I went into pre term labor and ended up spending about a month in the nicu and subsequently, my starter died. Now that I am home, I decided to give it another shot and this time with all rye. My starter is about a week old and it bubbles great and has since I started it. I get both large and small bubbles throughout. My "problem" is, I haven't went through the myriad of aromas like I did with my first starter. It went from smelling like wet rye flour to smelling really sweet and fruity. I'm just a little confused about such the drastic difference in aroma between starters. Is this normal for an all rye starter? Is this how it should smell?