Proposal of Simple Method About Continuous Organoleptic Evaluation of Oil Odor Diffusion on Cooking

Abstract

We discussed the simple method about a subjective evaluation of cooking odor diffusion from kitchen to a dining (or living) room. The subjects standardized their sensitivity by progressive amount of a standard material (2,4-decadienal) before each evaluating. And the subjects took a rest periodically during the evaluation, in order to exclude decreasing of sensitivity by olfactor y adaptation. These evaluating results accord with results of the thermal environment measurement and the visual observation by the smoke flow in the room. Prof., Faculty of Education, Niigata Univ., M. Home Ec. Graduate School, Nara Women's Univ. Kansai