👉 Fumes, often produced during cooking, arise from the combustion of fats, oils, and other ingredients when exposed to high heat. These reactions release volatile compounds, including aldehydes, ketones, and sulfur-containing substances, which can form a cloudy, acrid haze in the kitchen. Common culprits include acrolein, hexanal, and trans-2-heexenal, which give off strong odors and can be harmful if inhaled in large quantities over prolonged periods. To minimize fume exposure, use air purifiers, ensure proper ventilation, and avoid overheating oils or using high heat for extended durations.
