👉 Food fumes, also known as volatile organic compounds (VOCs), are chemical substances emitted by various foods during cooking, especially at high temperatures. These fumes can include compounds like ammonia, hydrogen sulfide, and aldehydes, which give certain foods distinctive odors. For example, the smell of garlic and onions is due to sulfur-containing compounds, while the aroma of roasted meats often contains pyrazines and other heterocyclic compounds. While some food fumes are harmless and even contribute to flavor, others can be unpleasant or even toxic if inhaled in large quantities. Cooking methods like grilling, frying, and baking can significantly increase the production of these fumes, making it important for individuals to be mindful of their cooking practices, especially in enclosed spaces.
