Articles | Volume 22, issue 15
https://doi.org/10.5194/acp-22-9827-2022
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, Song Guo, Yuanzheng Gong, Daqi Lv, Yuan Zhang, Zichao Wan, Tianyu Li, Wenfei Zhu, Hui Wang, Ying Yu, Rui Tan, Ruizhe Shen, Sihua Lu, Shuangde Li, Yunfa Chen, and Min Hu

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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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