Articles | Volume 24, issue 7
https://doi.org/10.5194/acp-24-4289-2024
https://doi.org/10.5194/acp-24-4289-2024
Research article
 | 
12 Apr 2024
Research article |  | 12 Apr 2024

Contribution of cooking emissions to the urban volatile organic compounds in Las Vegas, NV

Matthew M. Coggon, Chelsea E. Stockwell, Lu Xu, Jeff Peischl, Jessica B. Gilman, Aaron Lamplugh, Henry J. Bowman, Kenneth Aikin, Colin Harkins, Qindan Zhu, Rebecca H. Schwantes, Jian He, Meng Li, Karl Seltzer, Brian McDonald, and Carsten Warneke

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Cited articles

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Short summary
Residential and commercial cooking emits pollutants that degrade air quality. Here, ambient observations show that cooking is an important contributor to anthropogenic volatile organic compounds (VOCs) emitted in Las Vegas, NV. These emissions are not fully presented in air quality models, and more work may be needed to quantify emissions from important sources, such as commercial restaurants.
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