👉 Produce fumes are odorous compounds released when fruits and vegetables are exposed to air, often due to enzymatic reactions within the produce itself or from exposure to oxygen. These fumes can vary widely in composition depending on the type of produce, but common components include ethylene, which accelerates ripening, and volatile organic compounds like alcohols, aldehydes, and ketones, which contribute to distinct aromas ranging from sweet and fruity to earthy or pungent. For example, apples emit a sweet, apple-like scent, while onions produce a strong, sulfurous odor. These fumes can be both pleasant and overpowering, affecting not only the sensory experience but also the quality and safety of the produce, as prolonged exposure might indicate spoilage or microbial growth.
