Knowledge Management System Of Institute of process engineering,CAS
| Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking | |
| Song, Kai1,2; Guo, Song1,2; Gong, Yuanzheng1; Lv, Daqi1; Zhang, Yuan1,3; Wan, Zichao1; Li, Tianyu1; Zhu, Wenfei1; Wang, Hui1; Yu, Ying; Tan, Rui; Shen, Ruizhe1; Lu, Sihua1; Li, Shuangde4; Chen, Yunfa4; Hu, Min1,2 | |
| 2022-08-02 | |
| Source Publication | ATMOSPHERIC CHEMISTRY AND PHYSICS
 |
| ISSN | 1680-7316 |
| Volume | 22Issue:15Pages:9827-9841 |
| 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 x 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. |
| DOI | 10.5194/acp-22-9827-2022 |
| Language | 英语 |
| WOS Keyword | RADICAL-INITIATED REACTIONS ; AROMATIC-HYDROCARBONS PAHS ; HEALTH-RISK ASSESSMENT ; AIR-POLLUTION SOURCES ; AEROSOL FORMATION ; PARTICULATE MATTER ; CHEMICAL CHARACTERISTICS ; MOLECULAR-STRUCTURE ; VEGETABLE-OILS ; BASIS-SET |
| Funding Project | National Natural Science Foundation of China[41977179] ; National Natural Science Foundation of China[91844301] ; State Key Joint Laboratory of Environmental Simulation and Pollution Control[22Y01SSPCP] ; State Key Laboratory of Multi-phase Complex Systems[MPCS-2021-D-12] |
| WOS Research Area | Environmental Sciences & Ecology ; Meteorology & Atmospheric Sciences |
| WOS Subject | Environmental Sciences ; Meteorology & Atmospheric Sciences |
| Funding Organization | National Natural Science Foundation of China ; State Key Joint Laboratory of Environmental Simulation and Pollution Control ; State Key Laboratory of Multi-phase Complex Systems |
| WOS ID | WOS:000834829900001 |
| Publisher | COPERNICUS GESELLSCHAFT MBH |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.ipe.ac.cn/handle/122111/54345 |
| Collection | 中国科学院过程工程研究所 |
| Corresponding Author | Guo, Song |
| Affiliation | 1.Coll Environm Sci & Engn, State Key Joint Lab Environm Simulat & Pollut Con, Int Joint Lab Reg Pollut Control, Minist Educ IJRC, Beijing 100871, Peoples R China 2.Nanjing Univ Informat Sci Technol, Collaborat Innovat Ctr Atmospher Environm & Equip, Nanjing 210044, Peoples R China 3.Hebei Univ Engn, Sch Earth Sci & Engn, Handan 056038, Peoples R China 4.Chinese Acad Sci, Inst Proc Engn, State Key Lab Multiphase Complex Syst, Beijing 100190, Peoples R China |
| Recommended Citation GB/T 7714 | Song, Kai,Guo, Song,Gong, Yuanzheng,et al. Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking[J]. ATMOSPHERIC CHEMISTRY AND PHYSICS,2022,22(15):9827-9841. |
| APA | Song, Kai.,Guo, Song.,Gong, Yuanzheng.,Lv, Daqi.,Zhang, Yuan.,...&Hu, Min.(2022).Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.ATMOSPHERIC CHEMISTRY AND PHYSICS,22(15),9827-9841. |
| MLA | Song, Kai,et al."Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking".ATMOSPHERIC CHEMISTRY AND PHYSICS 22.15(2022):9827-9841. |
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