Articles | Volume 22, issue 15
Atmos. Chem. Phys., 22, 9827–9841, 2022
https://doi.org/10.5194/acp-22-9827-2022
Atmos. Chem. Phys., 22, 9827–9841, 2022
https://doi.org/10.5194/acp-22-9827-2022
Research article
02 Aug 2022
Research article | 02 Aug 2022

Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

Kai Song et al.

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Interactive discussion

Status: closed

Comment types: AC – author | RC – referee | CC – community | EC – editor | CEC – chief editor | : Report abuse
  • RC1: 'Comment on acp-2022-320', Anonymous Referee #1, 01 Jun 2022
    • AC1: 'Reply on RC1', Song Guo, 25 Jun 2022
  • RC2: 'Comment on acp-2022-320', Anonymous Referee #2, 03 Jun 2022
    • AC2: 'Reply on RC2', Song Guo, 25 Jun 2022
  • RC3: 'Comment on acp-2022-320', Anonymous Referee #3, 17 Jun 2022
    • AC3: 'Reply on RC3', Song Guo, 25 Jun 2022

Peer review completion

AR: Author's response | RR: Referee report | ED: Editor decision
AR by Song Guo on behalf of the Authors (25 Jun 2022)  Author's response    Author's tracked changes    Manuscript
ED: Referee Nomination & Report Request started (28 Jun 2022) by Theodora Nah
RR by Anonymous Referee #3 (11 Jul 2022)
ED: Publish subject to minor revisions (review by editor) (16 Jul 2022) by Theodora Nah
AR by Song Guo on behalf of the Authors (18 Jul 2022)  Author's response    Author's tracked changes    Manuscript
ED: Publish as is (20 Jul 2022) by Theodora Nah
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Short summary
Emissions from four typical Chinese domestic cooking and fried chicken using four kinds of oils were investigated to illustrate the impact of cooking style and oil. Of the estimated SOA, 10.2 %–32.0 % could be explained by S/IVOC oxidation. Multiway principal component analysis (MPCA) emphasizes the importance of the unsaturated fatty acid-alkadienal volatile product mechanism (oil autoxidation) accelerated by the cooking and heating procedure.
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