Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Liu, Tengyu; Li, Zijun; Chan, ManNin; Chan, Chak K.

doi:https://doi.org/10.5194/acp-17-7333-2017

Articles | Volume 17, issue 12

https://doi.org/10.5194/acp-17-7333-2017

© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

https://doi.org/10.5194/acp-17-7333-2017

© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

Articles | Volume 17, issue 12

Research article

|

20 Jun 2017

Research article |

| 20 Jun 2017

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Tengyu Liu, Zijun Li, ManNin Chan, and Chak K. Chan

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Final revised paper (published on 20 Jun 2017)
Preprint (discussion started on 31 Jan 2017)
Supplement to the preprint

Interactive discussion

Status: closed

AC: Author comment | RC: Referee comment | SC: Short comment | EC: Editor comment

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- Supplement

RC1: 'Review', Anonymous Referee #1, 08 Feb 2017
- AC1: 'Response to Anonymous Referee 1‘s comments', Tengyu Liu, 25 Apr 2017
RC2: 'Review', Anonymous Referee #2, 28 Mar 2017
- AC2: 'Response to Anonymous Referee 2‘s comments', Tengyu Liu, 25 Apr 2017

Peer-review completion

AR: Author's response | RR: Referee report | ED: Editor decision

AR by Tengyu Liu on behalf of the Authors (25 Apr 2017) Author's response Manuscript

ED: Publish as is (15 May 2017) by Jason Surratt

AR by Tengyu Liu on behalf of the Authors (16 May 2017)

Short summary

Formation of SOA from gas-phase emissions of five heated vegetable oils was investigated in a PAM chamber for the first time. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA was 3 orders of magnitude lower compared with emission rates of PM_2.5 from heated cooking oils. In these experiments, SOA was lightly oxidized.