The objective of the Project was to validate the odor annoyance from normal food preparation.
For this purpose, it was designed a questionnaire in order to obtain the perception from affected in this comunity. It was considered frequency, intensity, duration, offensive and acceptability as baseline of this study to evaluate.
C. S. Nolazco Tapia
Municipalidad de Miraflores, Perú
Competing interests: The author has declared that no competing interests exist.
Academic editor: Carlos N Díaz.
Content quality: This paper has been peer reviewed by at least two reviewers. See scientific committee here
Citation: C. S. Nolazco Tapia, 2015, Using the FIDO protocol as a methodological tool to determine odor nuisance from normal food preparation in Miraflores district, III International Conference of Odours in the Environment, Bilbao, Spain, www.olores.org
Copyright: 2015 olores.org. Open Content Creative Commons license. It is allowed to download, reuse, reprint, modify, distribute, and/or copy articles in olores.org website, as long as the original authors and source are cited. No permission is required from the authors or the publishers.
Keyword: Odor annoyance, community, survey, acceptability, odor intensity.
The objective of the Project was to validate the odor annoyance from normal food preparation. For this purpose, it designed a questionnaire in order to obtain the perception from affected in this comunity. It considered frequency, intensity, duration and offensive as baseline of our study. Further, it added a parameter denominated acceptability to relate with expressed intensity and to evaluate it later. By correlating expressed and theorical intensity, it observed a significant correlation among complainants. This is supported by the small graphic obtained acceptability. Finally, the food odor complaints were validated qualitatively under the FIDO scheme. However, the perception of those complaints does not have a clear direction to define objectively.
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