Articles | Volume 17, issue 12
https://doi.org/10.5194/acp-17-7333-2017
https://doi.org/10.5194/acp-17-7333-2017
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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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
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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 PM2.5 from heated cooking oils. In these experiments, SOA was lightly oxidized.
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