Why frozen food smells way less, almost nothing, than when at ambient temperature?

160 views

[ad_1]

Why frozen food smells way less, almost nothing, than when at ambient temperature?

In: Chemistry
[ad_2]

A lower temperature means molecules have less energy and are moving less. When you smell things, that’s molecules of those things getting into your nose and attaching to smell receptors. So when something is frozen, those molecules aren’t moving around much and not many of them are getting into your nose. When it warms up, those molecules are moving more so more of them make their way into your nose, so you smell it more.

When something is “Frozen” it’s molecules are moving at a much slower rate than when the item is at ambient, or “room temperature”. Therefore the molecules are more or less stuck in place. At room temperature, the molecules have more freedom of movement and are more easily able to separate from the source material, thereby creating a smell. A “smell” being small particles of a substance entering the nasal cavity and stimulating the smell receptors contained therein.

Edit: typos.