焼肉臭気成分の同定と市販内装材の臭気低減効果の検討 [in Japanese] Analysis of odor components in flavor generated from roast meat and evaluation of odor elimination ability of interior materials [in Japanese]
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Indoor air quality is affected by the emission of cooking odors, especially when living room and kitchen become as one space. The identification of odor components of roast meat with flavor was carried out by GC-Olfact and GC-MS methods. Several kinds of interior materials were evaluated for odor elimination purpose.<BR>It was clarified that most of the odor components were composed of several kinds of aldehydes and sulfur compounds. To evaluate odor elimination ability of interior materials, odor air from roast meat with flavor was introduced into the 20L of stainless steel vessel in which interior material was put. In the result of analysis of outlet gas from that vessel, the concentration of those aldehydes and sulfur compounds was lessened in the case of calcium silicate plate as an interior material. And it was confirmed that odor strength can be considerably reduced using calcium silicate plate as odor elimination stuff.<BR>In order to estimate practical usage of odor elimination ability, two connected 1m<SUP>3</SUP> acryl plastic boxes were used as a kitchen-living model. Air containing odor components of roast meat with flavor was emitted in one of those boxes, and the emitted air was introduced into the other box in which some kinds of calcium silicate plate was put. The outlet gas was sampled and the durability of odor elimination was also evaluated. Some of calcium silicate plates show excellent odor elimination ability, and the attenuation time of the odor concentration was earlier than that of the control case. Moreover, sustaining ability of elimination of odor was confirmed for some kinds of calcium silicate plate.
- Journal of Japan Association on Odor Environment
Journal of Japan Association on Odor Environment 39(2), 126-134, 2008-03-25
Japan Association on Odor Environment