The effectiveness of the photocatalytic system was evaluated in this FLAG tag Peptide research by both instrumental analysis and human sensory test. For the purpose of our study, we prepared 10 types of food samples (raw beef, raw chicken, spam (canned meat), onions, tomatoes, strawberries, boiled eggs, codfish, mackerel, and French cheese) in light of their familiarity with strong odors and/or flavors. To assess the performance of our photocatalytic system, two refrigerators with 700 L capacity were prepared to allow comparison between control and treatment unit (Table 1). Then, photocatalytic device was set up in the middle layer of the refrigerator (treatment unit) for operation (Fig. S1 in Supplementary Information (SI)). In order to study the behavior of volatile odorants and to evaluate performance of photocatalytic system under low temperature (4–5 °C), a total of 17 (out of 22) compounds designated as offensive odorants by Korean ministry of environment (KMOE) plus two reference compounds (carbon disulfide and benzene) were analyzed (Table 2). Then, removal patterns of these target odorants were monitored by collecting samples from both refrigerator units for a period up to 5 days. By comparing the results obtained by both instrumental analysis and air dilution sensory (ADS) test, we explored the feasibility of photocatalytic system for the treatment of the food-related nuisances.