Research on the change of odor concentration on cooking odors

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  • 調理臭の臭気濃度の経時変化に関する検討
  • チョウリシュウ ノ シュウキ ノウド ノ ケイジ ヘンカ ニ カンスル ケントウ

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Abstract

We focused on the change of odor concentration about cooking odors. For the purpose of understanding the change of cooking odor, we measured the odor concentration, odor intensity, odor hedonics, and odor quality by 6 panels 5 times in two days. The measurement times of 5 times were 0.5 hour later from sampling, 1.5 hour later from sampling, 4.5 hour later from sampling, 24 hour later from sampling and 48 hour later from sampling.<BR>The main component of cooking odors on the grilled fish was trimethylamine. The odor quality and the odor concentration of the grilled fish did not change for 2 days. The odor concentration of the grilled meat did not change for 24 hours. The main component of cooking odors on the croquette was acetaldehyde. The environment for the pungent factor declined at the early stages on the odor quality, and the odor concentration of the croquette changed immediately.

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