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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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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