Articles | Volume 26, issue 17
https://doi.org/10.5194/acp-26-12793-2026
https://doi.org/10.5194/acp-26-12793-2026
Research article
 | 
11 Sep 2026
Research article |  | 11 Sep 2026

Unravelling gas-particle partitioning dynamics in cooking aerosol oxidation through FIGAERO-CIMS analysis

Ruizhe Shen, Song Guo, Hui Wang, Ying Yu, Zichao Wan, Rui Tan, Wenfei Zhu, Zheng Chen, Shiyi Chen, Zhijun Wu, Shuangde Li, Yunfa Chen, and Min Hu

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Cited articles

Abdullahi, K. L., Delgado-Saborit, J. M., and Harrison, R. M.: Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review, Atmos. Environ., 71, 260–294, https://doi.org/10.1016/j.atmosenv.2013.01.061, 2013. 
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Atkinson, R., Baulch, D. L., Cox, R. A., Crowley, J. N., Hampson, R. F., Hynes, R. G., Jenkin, M. E., Rossi, M. J., Troe, J., and IUPAC Subcommittee: Evaluated kinetic and photochemical data for atmospheric chemistry: Volume II – gas phase reactions of organic species, Atmos. Chem. Phys., 6, 3625–4055, https://doi.org/10.5194/acp-6-3625-2006, 2006. 
Bandowe, B. A. M., Lui, K. H., Jones, T., BeruBe, K., Adams, R., Niu, X., Wei, C., Cao, J. J., Lee, S. C., Chuang, H. C., and Ho, K. F.: The chemical composition and toxicological effects of fine particulate matter (PM(2.5)) emitted from different cooking styles, Environ. Pollut., 288, 117754, https://doi.org/10.1016/j.envpol.2021.117754, 2021. 
Bannan, T. J., Le Breton, M., Priestley, M., Worrall, S. D., Bacak, A., Marsden, N. A., Mehra, A., Hammes, J., Hallquist, M., Alfarra, M. R., Krieger, U. K., Reid, J. P., Jayne, J., Robinson, W., McFiggans, G., Coe, H., Percival, C. J., and Topping, D.: A method for extracting calibrated volatility information from the FIGAERO-HR-ToF-CIMS and its experimental application, Atmos. Meas. Tech., 12, 1429–1439, https://doi.org/10.5194/amt-12-1429-2019, 2019. 
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Cooking fumes change in the air. Fresh emissions rapidly form tiny particles; within half a day, reactions create medium-sized secondary particles that linger and can be inhaled. The study maps gas-particle partitioning, showing most secondary products reach equilibrium quickly, while some early and large molecules are limited by surface processes. These insights help improve air quality models and strategies to reduce exposure risks from cooking emissions in cities and indoors.
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