Articles | Volume 17, issue 11
Atmos. Chem. Phys., 17, 7143–7155, 2017
https://doi.org/10.5194/acp-17-7143-2017
Atmos. Chem. Phys., 17, 7143–7155, 2017
https://doi.org/10.5194/acp-17-7143-2017

Research article 15 Jun 2017

Research article | 15 Jun 2017

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Christos Kaltsonoudis et al.

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Subject: Aerosols | Research Activity: Laboratory Studies | Altitude Range: Troposphere | Science Focus: Chemistry (chemical composition and reactions)
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Cited articles

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Cooking emissions can be a significant source of particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. More than 99% of the aerosol emitted was composed of organic compounds. The fresh particles were similar to the cooking organic aerosol over Greek cities during the winter, while the reacted particles were similar to those found in the atmosphere during the summer.
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