Importance of Semivolatile/Intermediate-Volatility Organic Compounds to Secondary Organic Aerosol Formation from Chinese Domestic Cooking Emissions

Abstract

Here, we deploy a Gothenburg potential aerosol mass reactor (Go:PAM) to investigate the secondary organic aerosol (SOA) formation from Chinese domestic cooking emissions. Volatile organic compounds (VOCs) and semivolatile/intermediate-volatility organic compounds (S/IVOCs) were measured by a Vocus proton transfer reaction time-of-flight mass spectrometer (Vocus PTR-TOF). SOA mass was calculated by particle number size distribution and the particle density that was measured by a centrifugal particle mass analyzer. The primary organic aerosols (POA) emission rates are 2.0, 2.2, 1.8, and 1.1 mg min–1 for chicken, tofu, cabbage, and Kung Pao chicken, respectively. Correspondingly, the SOA production rates are 2.7, 2.4, 2.3, and 1.9 mg min–1. Our results show the distinct precursors and SOA formation from real-world cooking emissions compared with cooking oil heating emissions. The cooking style has a greater impact on the primary emissions and SOA formation than the cooking material. A closure study shows that the VOCs oxidation can only explain 5%–23% of measured SOA. This percentage increases to 19%–55% when considering S/IVOCs oxidation. Our study demonstrates the importance of S/IVOCs oxidation to SOA formation from cooking emissions, suggesting an urgent need for comprehensive S/IVOCs characterization from cooking emissions.

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

“…50 The maternal exposure to cooking oil fumes during pregnancy leads to a higher risk of fetal autism-like behaviors, 51 and exposure to cooking oil fumes-derived PM 2.5 leads to increased oxidative stress and inflammation as well as umbilical cord vascular dysfunction 52 or even lung and cervical cancer. 1 As important precursors and constituents of PM 2.5 and O 3 , VOCs derived from cooking oil fumes are prone to photochemical reactions to form photochemical smog or even generate secondary organic aerosols (SOA), 53 which have multiple environmental effects on regional air quality. With the gradual progress of ecological civilization construction, the environmental protection departments of some cities in China, such as Shanghai, Tianjin, Shenzhen, Beijing, and other cities, have introduced cooking oil fumes control measures.…”

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 .…”

“…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). 8,9 The photochemical oxidation of gaseous precursors and the heterogeneous oxidation of POA play important roles in secondary organic aerosol (SOA) formation. 9,10 Therefore, cooking aerosols contribute substantially to POAs and SOAs.…”

“…8,9 The photochemical oxidation of gaseous precursors and the heterogeneous oxidation of POA play important roles in secondary organic aerosol (SOA) formation. 9,10 Therefore, cooking aerosols contribute substantially to POAs and SOAs. 6,11 Cooking styles, fuels, cookers, ingredients, oils, temperatures, and oxidation conditions affect the chemical composition and SOA formation of cooking emissions.…”

“…6,11 Cooking styles, fuels, cookers, ingredients, oils, temperatures, and oxidation conditions affect the chemical composition and SOA formation of cooking emissions. 9,12,13 The ozonolysis of oleic acid to form azelaic acid has been widely studied in laboratory experiments, 10 but laboratory systems are inadequate in simulating the degradation of long-chain unsaturated fatty acids under real-world conditions. 14 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.…”