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.SRC-GRILLING-2020 · PRIMARY
Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork
Yun-Yeong Lee et al. · Environmental Research
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meat grillingrestaurantsodour emissionsaldehydes
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Permanent identifier smellbook:source:pork-grilling-emissions-2020 · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-05 · sha256 d10c2deef978.