- 日本建築学会環境系論文集 (ISSN:13480685)
- vol.73, no.627, pp.623-630, 2008-05-30 (Released:2009-02-25)
We discussed the simple method about a subjective evaluation of cooking odor diffusion from kitchen to a dining (or living) room. The subjects standardized their sensitivity by progressive amount of a standard material (2,4-decadienal) before each evaluating. And the subjects accord with results of the thermal environment measurement and the visual observation by the smoke flow in the room.