The Influence of the Kitchen and Other Factors on Odor Concentration in Living-Dining Rooms

• Published in: Journal of Home Economics of Japan Vol. 62; no. 5; pp. 289 - 297
• Main Authors: TANAMURA, Toshimi, MORI, Shiho, KOBAYASHI, Kazuyuki, MITSUDA, Megumi, HAMANAKA, Kayako
• Format: Journal Article
• Language: Japanese
• Published: The Japan Society of Home Economics 15.05.2011; 一般社団法人 日本家政学会
• Subjects: Cooking odor; House; Odor concentration; Olfactory measurement method; Ventilation equipment; 住宅; 嗅覚測定法; 換気設備; 臭気濃度; 調理臭
• ISSN: 0913-5227; 1882-0352
• DOI: 10.11428/jhej.62.289

The purposes of this study are to confirm the odor concentration in living-dining rooms with adjacent kitchens (LDKs) and to examine the impact of housing environment on odor concentration. Odors were measured during summer, autumn, and winter in LDKs of 20 apartments and 20 houses. Odor samples for olfactory measurements were collected three times: before cooking, immediately after cooking, and one hour after cooking. Odor concentration of the collected samples was measured using the triangle odor bag method. In addition, odor intensity, odor hedonics, and odor quality were evaluated by six olfactory panels.The odor concentration before cooking was about 100 on average. The odor concentration immediately after cooking and one hour after cooking was about 400 and 200, respectively, on average. The kitchen shape, area of LDKs, ventilation equipment and housing layout influenced the odor concentration immediately after cooking. The ventilation equipment had the greatest effect on odor concentration of the LDKs among the factors considered for housing environment.