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.

The purpose of this study was to investigate the sensory properties and consumer preference of Korean menu for different cooking water. Mineral water (MW) and bottled water (BW) were used as cooking water. Sensory attributes were derived by qualitative evaluation, and preference tests were conducted using the duo-trio test and 9 point likert scale. Mechanic properties were also evaluated. For the sensory attribute, properties such as tough, greasy, glossy, salty were derived when cooked with MW. For consumer preference, overall taste, aftertaste, and degree of sticky of bap were significantly higher in MW than in BW (p<0.05). The preference for the rich flavor of sagol broth (p<0.05) was significantly higher in MW than in BW. Preference for taste and flavor of omija-hwachae was higher than BW (p<0.01). In the mechanical properties test, food material boiled with MW showed higher property for cohesiveness and gumminess (p<0.05). In conclusion, cooking water with high calcium and magnesium content has been evaluated to enhance the palatability of Korean menus such as bap and sagol broth, and thus it is considered that various Korean menus can be applied. This suggests that dietary calcium and magnesium intake can be increased by using cooking water with a high calcium and magnesium content.