Cooking emission is a major source of fine particulate matter (PM) and organic aerosols (OA) in urban atmosphere (Abdullahi et al., 2013;Buonanno et al., 2009;Reyes-Villegas et al., 2018), generating great effects on both human health and air quality. It has been reported that emissions from cooking activities have resulted in the death of millions of people annually, according to the report from World Health Organization (https://www.who.int/airpollution/household/en/) (Y. He et al., 2019).The composition of cooking aerosol, which depends on the ingredients of food materials and cooking style, varies largely in the atmosphere. Several typical tracers, such as alkanes, dicarboxylic acids, fatty acids, sterols, etc., have been used to characterize cooking source related aerosols (Abdullahi et al., 2013). In China, it has been found that the main component from cooking emission is usually C 6 -C 24 fatty acid with midlong carbon chains (L.-Y. He et al., 2004), therefore, cooking aerosols may have a large surface area (Abdullahi et al., 2013). Organic carbon (OC) emissions (1.9 × 10 4 mg year −1 ) from residential (indicated by cooking activities) are much higher than those emitted from transportation (1.5 × 10 3 mg year −1 ) in urban Beijing, according to inventory of Multiresolution Emission Inventory for China (MEIC) (F. Liu et al., 2015). A very high emission rate of toxic equivalent from cooking sources was also revealed by C.-T. Li et al. (2003).High mass concentrations of cooking source related organic aerosols (COA) have been measured in populated urban regions. For example, the higher mass concentration of COA (6.6 μg m −3 ) than the hydrocarbon OA (HOA, 5.8 μg m −3 ) has been obtained in Beijing (Y. L. Sun et al., 2013). The COA has also been found to account for higher fraction of OA than traffic-related HOA in Lanzhou (J. Xu et al., 2014). Moreover, it is found that the photochemical products from oxidation of volatile organic compounds (VOCs) can condense