Abstract
Many gaseous chemicals are emitted from foods, on the other hand foods exposed to various gases. These gaseous substances are used in a wide variety of applications, including food quality control. However, many food-derived gases have odors and are causative agents of sick building syndrome. Therefore, concerns arise regarding indoor malodor and their impact on human health. This paper elucidates the utilization of gaseous chemical substances in the field of food preservation and their impact on indoor environments.
