@article{oai:niigata-u.repo.nii.ac.jp:00003966,
 author = {五十嵐, 由利子 and 萬羽, 郁子 and 八木, 康子 and 石津, 京二 and 古賀, 修 and 宮永, 俊之 and 占部, 亘},
 issue = {627},
 journal = {日本建築学会環境系論文集, 日本建築学会環境系論文集},
 month = {May},
 note = {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 took a rest periodically during the evaluation, in order to exclude decreasing of sensitivity by olfactory adaptation. These evaluating results accord with results of the thermal environment measurement and the visual observation by the smoke flow in the room.},
 pages = {623--630},
 title = {調理時に発生する油煙臭の経時的官能評価に関わる簡易手法の提案},
 volume = {73},
 year = {2008}
}