Gases, including the particles carrying the aroma of food, have a high speed of particle movement and large spaces between them. This enables them to diffuse rapidly through the air, allowing the smell of hot cooked food to reach us within seconds.
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The smell of hot cooked food reaches us rapidly due to the high speed of gas particles and their ability to diffuse quickly through the air. These particles carry aroma molecules released from the food, spreading them over considerable distances, allowing us to detect the scent within seconds.