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.