Cooking, especially meat and fish grilling, is one of the representative sources of indoor and outdoor particulate matter (PM). Most of PM emitted from cooking is ultrafine dust (PM2.5). Since odorous organic acids, aldehydes, and volatile organic compounds are absorbed by PM and discharged, restaurants and food service industries are major sources of odorous PM emission that cause odor nuisance complaints in cities. PM emitted from cooking also contains polycyclic aromatic hydrocarbons (PAHs), which are carcinogens. In this paper, the domestic PM emission status of biomass combustion, especially meat and fish grilling, was analyzed temporally and spatially. The results of previous studies on PM emission concentrations, emission rates, emission factors and their compositions from cooking were comprehensively summarized. In addition, the effects of food ingredient types, cooking methods, seasoning and oil addition and fuel types on the PM emission were reviewed. Much more PM was produced when cooking with charcoal rather than electricity or gas. The higher the fat content of food ingredients such as intestines, the higher the PM emission concentration and emission rate. There was a difference in the PM emissions depending on the cooking oil types, and the PM emission concentration was high when olive oil or corn oil was used. It is necessary to accumulate more information through followup studies on the emission concentrations, emission factors and properties of PM emitted from cooking activities. This information can be used for controlling odorous PM in restaurants and food service industries, and predicting the impacts of odorous PM on air quality and human health.

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.