Articles | Volume 21, issue 6
Atmos. Chem. Phys., 21, 5137–5149, 2021
https://doi.org/10.5194/acp-21-5137-2021
Atmos. Chem. Phys., 21, 5137–5149, 2021
https://doi.org/10.5194/acp-21-5137-2021

Research article 01 Apr 2021

Research article | 01 Apr 2021

Characterization of secondary organic aerosol from heated-cooking-oil emissions: evolution in composition and volatility

Manpreet Takhar et al.

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AR: Author's response | RR: Referee report | ED: Editor decision
AR by Manpreet Takhar on behalf of the Authors (08 Feb 2021)  Author's response    Author's tracked changes    Manuscript
ED: Publish as is (12 Feb 2021) by Allan Bertram
AR by Manpreet Takhar on behalf of the Authors (19 Feb 2021)  Author's response    Manuscript
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Short summary
Our study highlights the importance of molecular composition in constraining the chemical properties of cooking SOA as well as understanding the contribution of aldehydes in formation of SOA from cooking emissions. We show that fragmentation reactions are key in atmospheric processing of cooking SOA, and aldehydes emitted from cooking emissions contribute substantially to SOA formation. Our study provides a framework to better predict SOA formation in and downwind of urban atmospheres.
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