Articles | Volume 24, issue 21
https://doi.org/10.5194/acp-24-12295-2024
© Author(s) 2024. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/acp-24-12295-2024
© Author(s) 2024. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
Research article
| 
06 Nov 2024
Research article |
| 06 Nov 2024
| 06 Nov 2024
Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods
Julia Pikmann
Particle Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
Frank Drewnick
CORRESPONDING AUTHOR
Particle Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
now at: Multiphase Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
Friederike Fachinger
Particle Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
now at: Multiphase Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
Stephan Borrmann
Particle Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
Institute for Atmospheric Physics, Johannes Gutenberg University Mainz, 55128 Mainz, Germany
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Cited
16 citations as recorded by crossref.
- Interactions between wood charcoal and meat types as determining factors of VOC and particle emissions A. Mencarelli et al. https://doi.org/10.1007/s10661-026-15221-4
- Excessive Smoke from a Neighborhood Restaurant Highlights Gaps in Air Pollution Enforcement: Citizen Science Observational Study N. Newman et al. https://doi.org/10.3390/air3030020
- Emission Characteristics of Full-Volatility Range Organic Compounds from Typical Commercial Cooking in China G. Huang et al. https://doi.org/10.1021/acsestair.5c00513
- Investigating Dual Character of Atmospheric Ammonia on Particulate NH4NO3: Reducing Evaporation Versus Promoting Formation H. Huo et al. https://doi.org/10.3390/atmos16060685
- Particulate Matter and Associated PAHs within the Fumes Emitted from Heat-Cooking Rapeseed Oils: Focus on the Refining Level and Trace Components of Rapeseed Oil Y. Lv et al. https://doi.org/10.1021/acs.jafc.5c03100
- Levels and emission factors of polycyclic aromatic hydrocarbons in night market cooking fumes T. Le et al. https://doi.org/10.1016/j.atmosenv.2026.121964
- Intelligent fingerprinting of semi-volatile and intermediate-volatility organic compounds (S/IVOCs) from cooking emissions using pixel-resolved GCxGC-MS analysis Y. Jiao et al. https://doi.org/10.1016/j.icee.2026.100014
- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOx), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts R. Tang et al. https://doi.org/10.1021/acsestair.5c00363
- Effect of free fatty acids with different chain lengths and unsaturation degrees on hazardous compounds in canola oil cooking fumes Y. Lv et al. https://doi.org/10.1016/j.foodchem.2025.147400
- Characteristics of Particles from Different Household Cooking Activities Y. Jiang et al. https://doi.org/10.1021/acsestair.5c00450
- Measurement report: Emission factors and organic aerosol source apportionment of shipping emissions in the coastal city of Toulon, France Q. Gunti et al. https://doi.org/10.5194/acp-26-2893-2026
- Longitudinal assessment of indoor environment in existing UK social housing dwellings requiring energy retrofit R. Gupta & Y. Zhao https://doi.org/10.1177/17442591251403217
- Quantification, diel variation and photochemistry of inorganic chlorine trace gases in continental Germany L. Moormann et al. https://doi.org/10.1039/D5EA00142K
- Occupational Exposures in the Culinary Underbelly: Air Pollution in Restaurants A. Saporito et al. https://doi.org/10.1021/acs.est.5c18025
- Real-world deployment of deep reinforcement learning-based control for cost-efficient PM2.5 mitigation in a naturally ventilated multi-room residence C. Chen et al. https://doi.org/10.1016/j.jhazmat.2026.141423
- Spatiotemporal characterization of indoor PM₂.₅ exposure across urban microenvironments using ground-based monitoring, spatial clustering, and satellite observations A. Barudgar et al. https://doi.org/10.1007/s11869-026-02020-6
16 citations as recorded by crossref.
- Interactions between wood charcoal and meat types as determining factors of VOC and particle emissions A. Mencarelli et al. https://doi.org/10.1007/s10661-026-15221-4
- Excessive Smoke from a Neighborhood Restaurant Highlights Gaps in Air Pollution Enforcement: Citizen Science Observational Study N. Newman et al. https://doi.org/10.3390/air3030020
- Emission Characteristics of Full-Volatility Range Organic Compounds from Typical Commercial Cooking in China G. Huang et al. https://doi.org/10.1021/acsestair.5c00513
- Investigating Dual Character of Atmospheric Ammonia on Particulate NH4NO3: Reducing Evaporation Versus Promoting Formation H. Huo et al. https://doi.org/10.3390/atmos16060685
- Particulate Matter and Associated PAHs within the Fumes Emitted from Heat-Cooking Rapeseed Oils: Focus on the Refining Level and Trace Components of Rapeseed Oil Y. Lv et al. https://doi.org/10.1021/acs.jafc.5c03100
- Levels and emission factors of polycyclic aromatic hydrocarbons in night market cooking fumes T. Le et al. https://doi.org/10.1016/j.atmosenv.2026.121964
- Intelligent fingerprinting of semi-volatile and intermediate-volatility organic compounds (S/IVOCs) from cooking emissions using pixel-resolved GCxGC-MS analysis Y. Jiao et al. https://doi.org/10.1016/j.icee.2026.100014
- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOx), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts R. Tang et al. https://doi.org/10.1021/acsestair.5c00363
- Effect of free fatty acids with different chain lengths and unsaturation degrees on hazardous compounds in canola oil cooking fumes Y. Lv et al. https://doi.org/10.1016/j.foodchem.2025.147400
- Characteristics of Particles from Different Household Cooking Activities Y. Jiang et al. https://doi.org/10.1021/acsestair.5c00450
- Measurement report: Emission factors and organic aerosol source apportionment of shipping emissions in the coastal city of Toulon, France Q. Gunti et al. https://doi.org/10.5194/acp-26-2893-2026
- Longitudinal assessment of indoor environment in existing UK social housing dwellings requiring energy retrofit R. Gupta & Y. Zhao https://doi.org/10.1177/17442591251403217
- Quantification, diel variation and photochemistry of inorganic chlorine trace gases in continental Germany L. Moormann et al. https://doi.org/10.1039/D5EA00142K
- Occupational Exposures in the Culinary Underbelly: Air Pollution in Restaurants A. Saporito et al. https://doi.org/10.1021/acs.est.5c18025
- Real-world deployment of deep reinforcement learning-based control for cost-efficient PM2.5 mitigation in a naturally ventilated multi-room residence C. Chen et al. https://doi.org/10.1016/j.jhazmat.2026.141423
- Spatiotemporal characterization of indoor PM₂.₅ exposure across urban microenvironments using ground-based monitoring, spatial clustering, and satellite observations A. Barudgar et al. https://doi.org/10.1007/s11869-026-02020-6
Saved (final revised paper)
Latest update: 17 Aug 2026
Short summary
Cooking activities can contribute substantially to indoor and ambient aerosol. We performed a comprehensive study with laboratory measurements cooking 19 different dishes and ambient measurements at two Christmas markets measuring various particle properties and trace gases of emissions in real time. Similar emission characteristics were observed for dishes with the same preparation method, mainly due to similar cooking temperature and use of oil, with barbecuing as an especially strong source.
Cooking activities can contribute substantially to indoor and ambient aerosol. We performed a...
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