VERIFIEDPRIMARY
Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork
Yun-Yeong Lee et al.
DOI 10.1016/j.envres.2020.109162CLM-GRILLING-001 · VERIFIED
Odours from grilling pork
In laboratory grilling of pork belly and marinated pork ribs, ammonia and acetaldehyde were the most common odorous compounds emitted, and aldehydes contributed most (36–67%) to total odour intensity.
A laboratory grilling set-up with butane burners, whose results the authors offer for understanding emissions from meat-grilling restaurants; it is not a study of restaurant kitchens.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:odours-from-grilling-pork · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-05 · sha256 d10c2deef978.