👉 Fumes from cooking, often referred to as "cooking smoke," are a mixture of volatile compounds released when food is heated, particularly at high temperatures. These compounds can include ammonia, hydrogen chloride, and various organic compounds like acrolein and benzene. The smell is typically pungent and can range from a mild, acrid odor to a strong, unpleasant taste. In kitchens, these fumes can be especially noticeable when grilling, frying, or broiling foods, especially meats and fish, which tend to produce more smoke due to their higher fat content and higher cooking temperatures. While some fumes are harmless, others can be harmful if inhaled in large quantities, leading to respiratory issues or irritation. Proper ventilation and using air purifiers can help mitigate these odors.
