It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph / mass detector.
Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

Abstract
 1. Introduction
 2. Material and methods
  2.1. Cooking materials
  2.2. Cooking tools
  2.3. Sampling and analysis of odors
 3. Results and discussion
  3.1. Sensory evaluation
  3.2. Analysis of odorants
 4. Conclusion
 References

• Hyun-Jeong Kim(Department of Chemisty, University of Ulsan)
• Mee-Seon Yu(Department of Chemisty, University of Ulsan)
• Sung-Bong Yang(Department of Chemisty, University of Ulsan) Corresponding author