The particles of aroma released from the cooking food mix with the particles of air in the kitchen. These air particles, along with the aroma particles, diffuse into the surrounding air and spread outward, eventually reaching our nostrils and even farther away.
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The smell of food reaches our nostrils from the kitchen as aroma molecules released during cooking mix with air particles. These air particles, carrying the scent, diffuse outward from the kitchen into the surrounding environment. Eventually, they reach our nostrils, where specialized receptors detect and interpret the aroma, allowing us to perceive the smell of the food.