Abstract
The odor of cardboards is composed of various substances, but it hasn’t been discussed well what substance has mainly contributed to the odor. In this study, we examined the extraction method of short-chain fatty acids included in cardboards, and evaluated the degree of contribution to the odor (Flavor Dilution factor : FD-factor) of them by the Aroma Extract Dilution Analysis (AEDA) method with the Sniffing-Gas chromatograph (Sniff-GC). As a result, short-chain fatty acids were easily extracted from all the used cardboards by diethyl ether, and it turned out that the FD-factors for n-valeric acid and iso-valeric acid were higher than those of the other fatty acids.
