👉 Tomato fumes, also known as tomato smoke or tomato aroma, are a result of the volatile compounds released when tomatoes are heated, particularly during cooking or when exposed to high heat. These compounds include alcohols, aldehydes, ketones, and esters, which contribute to the distinctive, often sweet and fruity aroma that many people associate with tomatoes. While tomato fumes can be pleasant for some, they can also be irritating to others, causing a burning sensation in the eyes, nose, and throat due to the presence of irritants like pyrazines and other volatile organic compounds. In cooking, these fumes add depth and complexity to dishes, enhancing flavors and aromas, but they are generally considered a natural byproduct of tomato preparation.
