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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Cited articles

Allan, J. D., Williams, P. I., Morgan, W. T., Martin, C. L., Flynn, M. J., Lee, J., Nemitz, E., Phillips, G. J., Gallagher, M. W., and Coe, H.: Contributions from transport, solid fuel burning and cooking to primary organic aerosols in two UK cities, Atmos. Chem. Phys., 10, 647–668, https://doi.org/10.5194/acp-10-647-2010, 2010.
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Chacon-Madrid, H. J., Presto, A. A., and Donahue, N. M.: Functionalization vs. fragmentation: n-aldehyde oxidation mechanisms and secondary organic aerosol formation, Phys. Chem. Chem. Phys., 12, 13975–13982, https://doi.org/10.1039/C0CP00200C, 2010.
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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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