Odour threshold of kitchen exhaust air during typical costing situations in a dwelling.

The dour threshold value of kitchen exhaust air was experimentally determined during typical cooking situations and tobacco smoking in a dwelling. During cooking, air from the exhaust duct was taken into a sample bag. The dour threshold concentrations of the samples were determined by sensory evaluation using olfactometer and untrained dour panel. Experiments were made both in laboratory and field settings. The largest dour threshold concentration of 168 o.u./m³ was determined during the frying of herring. In accordance with the defmition, here 50 % of the panellists do not observe any dour when the sample gas is diluted 168 times. Thus, the highest permitted exhaust air proportion in supply air would be 0.6 %. The results of the odour tests are used in a study, where the prerequisities for the extraction of exhaust air through the outer wall of multistorey residential buildings are examined.