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.