Odors of meat and potate stew cooked by the In-Cart cooking system were determined usingthe GC-MS system and compared with those from commonly used cook-serve systems.The sensory evaluation of these odors was carried out by 40 students. Odors of ingredients of the stew such as potato, carrot and onion were measured with GC-MS to determine the origin of the odors of the stew. Although GS-MS measurements showed that the odors of the stew from the cook-serve system was stronger than those from the In-Cart cooking system, the results of the sensory evaluation indicated that the odors of the In-Cart cooking system were stronger than those from the cook-serve system. The result was explainable by the fact that compounds with strong odors such as concentrations of sulfur-containing compounds and aldehydes were high with the In-Cart cooking system.
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