It contains chemicals from cellulose and lignin, the primary constituents of wood, which break down into other compounds that we detect as aromas. Of the three elements of flavour, it's smell that rocks our dawn-of-man world. ... "That smoky smell is a really strong stimulus."

Why does BBQ taste good?

“The high heat breaks down proteins, or more specifically the amino acids in proteins, in the presence of sugar or carbohydrate, that creates these very unique flavor compounds called Maillard browning compounds,” Sindelar said. Each food gains a particular set of flavor compounds that determine the overall taste.

How does barbecue smell like?

Fire. Good. That sublime concoction of a nostalgic campfire, savory wafts of sizzling proteins and lipids, and the wisp of aromatic herbs and spices that create an amalgam of pure olfactory heaven. The serene aroma, mixed with carnivorous desire.