Articles | Volume 24, issue 2
Research article
30 Jan 2024
Research article |  | 30 Jan 2024

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Sunhye Kim, Jo Machesky, Drew R. Gentner, and Albert A. Presto


Interactive discussion

Status: closed

Comment types: AC – author | RC – referee | CC – community | EC – editor | CEC – chief editor | : Report abuse
  • RC1: 'Comment on egusphere-2023-885', Anonymous Referee #1, 26 Jun 2023
    • AC1: 'Reply on RC1', Sunhye Kim, 13 Oct 2023
  • RC2: 'Comment on egusphere-2023-885', Anonymous Referee #2, 11 Jul 2023
    • AC2: 'Reply on RC2', Sunhye Kim, 13 Oct 2023

Peer review completion

AR: Author's response | RR: Referee report | ED: Editor decision | EF: Editorial file upload
AR by Sunhye Kim on behalf of the Authors (03 Nov 2023)  Author's response   Author's tracked changes   Manuscript 
ED: Referee Nomination & Report Request started (09 Nov 2023) by Anne Perring
RR by Anonymous Referee #2 (24 Nov 2023)
ED: Publish as is (11 Dec 2023) by Anne Perring
AR by Sunhye Kim on behalf of the Authors (12 Dec 2023)
Short summary
Cooking emissions are often an overlooked source of air pollution. We used a mobile lab to measure the characteristics of particles emitted from cooking sites in two cities. Our findings showed that cooking releases a substantial number of fine particles. While most emissions were similar, a bakery site showed distinctive chemical compositions with higher nitrogen compound levels. Thus, understanding the particle emissions from different cooking activities is crucial.
Final-revised paper