Abstract
Some offensive odor in the living space is thought to be caused by cooking. The odor compounds of three typical cookings, Tempura, pan-fried vegetables and curry were absorbed in the Tenax GC and analyzed with GC and GC-MS. They were consisted of 115, 107 and 104 peaks on GC, respectively, most of which were identified or assumed with known compounds. As there were few common stinking compounds among them, it was assumed that the offensive odor compounds in the rooms were mainly caused by the characteristic odor compounds of each cooking. The quality and quantity of the odor compounds of Tempura were the largest among three, in particular, 2-pentylfuran, heptadienals and de cadienals were recognized as rancid odor compounds and were assumed to be main atmospheric pollutants caused by Tempura.
