Abstract
The odors and greasy fumes caused by cooking often diffuse into an adjacent living space because the open-type kitchen is not partitioned. We investigated the status of odor diffusion and explored a method for odor evaluation in open-type kitchens. (1) The aliphatic aldehyde, which is responsible for the acrid odor, is present in greasy fumes caused by cooking. The aliphatic aldehyde was collected by the DNPH passive sampling method and the volatile substances were measured by gas chromatography. The aliphatic aldehyde was detected at all measuring points in an adjacent living space. (2) In order to ascertain the time fluctuation of the intensity of oil odor, subjective odor evaluation was performed in an adjacent room.
