| Title: | [Characterization of Volatile Organic Compounds from Cooking Emissions] |
| Author(s): | Gao YQ; Wang HL; Xu RZ; Jing SA; Liu YH; Peng YR; |
| Address: | "State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China. Department of Environment Science and Engineering, Fudan University, Shanghai 200433, China" |
| DOI: | 10.13227/j.hjkx.201808069 |
| ISSN/ISBN: | 0250-3301 (Print) 0250-3301 (Linking) |
| Abstract: | "Volatile organic compounds (VOCs) do great harm to human health, and also have some impact on air quality. Cooking is one of the important sources of VOCs, so the study of cooking emissions is of great significance. By simulating the heating of oil and cooking, the characteristics and chemical composition of VOCs emissions for different types of oil fumes were analyzed by gas chromatography-mass spectrometry (GC-MS), using different oils, seasonings, and dishes as variables. The results show that the emission factors of the oils range from 0.81 to 2.53 g.kg(-1), and the emissions are dominated by halogenated hydrocarbons and alkanes. The emission factors of the seasonings range from 25.06 to 40.18 g.kg(-1), and the seasonings mainly emit alkanes. The quantity of emissions from chili fried meat is much higher than that of tomato scrambled eggs, and the chili fried meat mainly emits halogenated hydrocarbons, while tomato scrambled eggs mainly emit aromatic hydrocarbons and alkanes" |
| Keywords: | chemical compositions cooking emission emission factors gas chromatography-mass spectrometry (GC-MS) volatile organic compounds (VOCs); |
| Notes: | "PubMed-not-MEDLINEGao, Ya-Qin Wang, Hong-Li Xu, Rui-Zhe Jing, Sheng-Ao Liu, Yue-Hui Peng, Ya-Rong chi English Abstract China 2019/05/16 Huan Jing Ke Xue. 2019 Apr 8; 40(4):1627-1633. doi: 10.13227/j.hjkx.201808069" |
