Freshness of stored soybean curd as sensitivity ($R_{gas}/R_{air}$) was evaluated at 48-50 hr intervals using electronic nose at regular sequential square-wave temperatures between $4;-;10^{circ}C$. Obtained kinetic data from apparent first principal component score $(PC1)_{app}$ and storage time were used for prediction of freshness. Percentage difference between predicted and actual values of stored soybean curd was less than 8.9% under fluctuating temperature condition.