We divided up a celery root (celeriac) to use some and freeze the rest. Our freezer is below zero. Within a few weeks, the entire freezer smelled of celery. The taste spread, and even today nearly 10 years later, there is still a hint of the odor. The celery odor compound is an organic chemical not that much different in molecular weight and vapor pressure than some of the volatiles in color developers.
Enjoy your food.
And this was in, for instance, heavy duty, sealed freezer bags?