Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

Abstract

Abstract. To elucidate the molecular chemical compositions, volatility–polarity distributions, and influencing factors of Chinese cooking emissions, a comprehensive cooking emission experiment was conducted. Volatile organic compounds (VOCs), intermediate volatility, and semi-volatile organic compounds (I/SVOCs) from cooking fumes were analysed by a thermal desorption comprehensive two-dimensional gas chromatography coupled with quadrupole mass spectrometer (TD-GC × GC-qMS). Emissions from four typical Chinese dishes, i.e. fried chicken, Kung Pao chicken, pan-fried tofu, and stir-fried cabbage were investigated to illustrate the impact of cooking style and material. Fumes of chicken fried with corn, peanut, soybean, and sunflower oils were investigated to demonstrate the influence of cooking oil. A total of 201 chemicals were quantified. Kung Pao chicken emitted more pollutants than other dishes due to its rather intense cooking method. Aromatics and oxygenated compounds were extensively detected among meat-related cooking fumes, while a vegetable-related profile was observed in the emissions of stir-fried cabbage. Ozone formation potential (OFP) was dominated by chemicals in the VOC range. Of the secondary organic aerosol (SOA) estimation, 10.2 %–32.0 % could be explained by S/IVOCs. Pixel-based partial least squares discriminant analysis (PLS-DA) and multiway principal component analysis (MPCA) were utilized for sample classification and component identification. The results indicated that the oil factor explained more variance of chemical compositions than the cooking style factor. MPCA results emphasize the importance of the unsaturated fatty acid-alkadienal-volatile products mechanism (oil autoxidation) accelerated by the cooking and heating procedure.

Sulfate Formation by Photosensitization in Mixed Incense Burning–Sodium Chloride Particles: Effects of RH, Light Intensity, and Aerosol Aging

“…The modulation period was 6 s. detailed instrumentation could be found elsewhere. 51 Chromatograms of IS and biomass-burning particles were compared by pixel-based partial least squares-discriminant analysis (PLS-DA) conducted in R program language. 52 Chromatograms were read in network common data form (NetCDF) and then smoothed and baseline-corrected.…”

“…The modulation period was 6 s. The desorption temperature of TDS was 280 °C. The detailed instrumentation could be found elsewhere . Chromatograms of IS and biomass-burning particles were compared by pixel-based partial least squares-discriminant analysis (PLS-DA) conducted in R program language .…”

Synergistic Effect of Reactive Oxygen Species in Photothermocatalytic Removal of VOCs from Cooking Oil Fumes over Pt/CeO2/TiO2

“…At present, the range hood widely used in the kitchen of domestic families can effectively remove large particles of water droplets and oil droplets from cooking oil fumes, but it cannot remove hundreds of VOCs. 54 It is a challenging issue to develop the catalysts and catalytic means that can completely remove cooking oil fumes to achieve green purification. Synergistic photothermocatalytic oxidation provides a feasible way to solve this problem.…”

“…The above four cities set the limit of fumes emission as 1 mg m –3 , which is stricter than the existing national standard (2 mg m –3 ). At present, the range hood widely used in the kitchen of domestic families can effectively remove large particles of water droplets and oil droplets from cooking oil fumes, but it cannot remove hundreds of VOCs . It is a challenging issue to develop the catalysts and catalytic means that can completely remove cooking oil fumes to achieve green purification.…”

Real-Time Single-Particle Characteristics and Aging of Cooking Aerosols in Urban Beijing

“…The physicochemical properties and aging of cooking emissions are complex. Cooking sources produce a substantial mass of primary organic aerosols (POAs) and amounts of volatile organic compounds (VOCs) and semivolatile/intermediate-volatility organic compounds (S/IVOCs). , The photochemical oxidation of gaseous precursors and the heterogeneous oxidation of POA play important roles in secondary organic aerosol (SOA) formation. , Therefore, cooking aerosols contribute substantially to POAs and SOAs. , Cooking styles, fuels, cookers, ingredients, oils, temperatures, and oxidation conditions affect the chemical composition and SOA formation of cooking emissions. ,, The ozonolysis of oleic acid to form azelaic acid has been widely studied in laboratory experiments, but laboratory systems are inadequate in simulating the degradation of long-chain unsaturated fatty acids under real-world conditions . After aging, the soluble fraction, the degree of oxidation, the hygroscopicity, and the cloud condensation nucleus (CCN) activity of cooking organic aerosols (COA) were greatly enhanced .…”