👉 Meals emit a variety of volatile organic compounds (VOCs) that can create distinct odors, often described as pungent or unpleasant. These fumes are primarily produced by the breakdown of food components like fats, proteins, and carbohydrates during digestion and cooking. For instance, fatty foods release butyric acid, which has a strong, rancid smell, while sulfur-containing compounds in eggs and meat can produce a foul, ammonia-like odor. Cooking methods also influence these fumes; high-heat frying can generate acrid, greasy smells, whereas grilling might release smoky, charred notes. These meals fumes not only affect the immediate dining experience but can also linger in the air, impacting indoor air quality and potentially causing discomfort or health concerns for some individuals.
