Recently, public complaints about unpleasant odor are increasing, particularly in urban areas. One of the odor sources is meat grilling restaurants in the vicinity of the residential areas. In this study, we characterized the odorous compounds generated from the stack of grilling restaurants, and evaluated the removal efficiency of the control facilities. As a result of the field investigation, the dilution index of the complex odor exceeded 500 times that of all test restaurants. The main substance was acetaldehyde. In addition, the correlation coefficient (R2) between the total odor and the sum of odor activity values (SOAV) was 0.73, a value high enough to indicate significant responsibility. The performance of the control facility has been shown to be strongly influenced by maintenance activities, such as cleaning and filter replacements.

Abstract
 1. 서 론
 2. 연구내용 및 방법
  2.1 시료채취 음식점 현황
  2.2 시료채취 및 분석방법
 3. 연구결과 및 고찰
  3.1 직화구이점의 악취물질 배츨특성
  3.2 직화구이점의 악취기여도 평가
  3.3 직화구이점의 악취방지시설 저감효과
 4. 결 론
 References

• 이태정(경희대학교 환경학 및 환경공학과) | Tae-Jung Lee (Department of Environmental Science and Engineering, Kyung Hee University)
• 김상철(경기도 미세먼지대책과) | Sang-Cheol Kim (Fine Dust Countermeasure Division, Gyeonggi Provincial Government)
• 전준민(그린환경종합센터) | Jun-Min Jeon (Green Environmental Complex Center)
• 김동술(경희대학교 환경학 및 환경공학과) | Dong-Sool Kim (Department of Environmental Science and Engineering, Kyung Hee University)
• 조영민(경희대학교 환경학 및 환경공학과) | Young-Min Jo (Department of Environmental Science and Engineering, Kyung Hee University) Corresponding author