Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions

Environmental Science & Technology
Felix KleinImad El Haddad

Abstract

Cooking processes produce gaseous and particle emissions that are potentially deleterious to human health. Using a highly controlled experimental setup involving a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), we investigate the emission factors and the detailed chemical composition of gas phase emissions from a broad variety of cooking styles and techniques. A total of 95 experiments were conducted to characterize nonmethane organic gas (NMOG) emissions from boiling, charbroiling, shallow frying, and deep frying of various vegetables and meats, as well as emissions from vegetable oils heated to different temperatures. Emissions from boiling vegetables are dominated by methanol. Significant amounts of dimethyl sulfide are emitted from cruciferous vegetables. Emissions from shallow frying, deep frying and charbroiling are dominated by aldehydes of differing relative composition depending on the oil used. We show that the emission factors of some aldehydes are particularly large which may result in considerable negative impacts on human health in indoor environments. The suitability of some of the aldehydes as tracers for the identification of cooking emissions in ambient air is discussed.

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Citations

Oct 27, 2016·Journal of Hazardous Materials·Chiung-Yu PengYi-Chun Kuo
Jan 24, 2018·Proceedings of the National Academy of Sciences of the United States of America·T KarlG Wohlfahrt
Sep 9, 2017·Scientific Reports·Bijay Kumar PoudelJeong Hoon Byeon
Feb 2, 2019·International Journal of Environmental Research and Public Health·Qiang WangMingxing Su
Jul 15, 2020·Environmental Science and Pollution Research International·Klaudia PytelBożena Zabiegała
May 22, 2020·The Science of the Total Environment·Hugh Z LiNatalie J Pekney
Jan 17, 2021·Journal of Hazardous Materials·Myung Soo KangJungho Hwang
Jun 28, 2021·Food Chemistry·Tomasz MajchrzakAndrzej Wasik
Jul 4, 2021·The Science of the Total Environment·Liyuan ZhouChak K Chan
Jul 18, 2021·Indoor Air·Caleb ArataAllen H Goldstein
Dec 17, 2020·Environmental Science & Technology·Georgios I GkatzelisCarsten Warneke
Oct 5, 2017·Chemical Reviews·Bin YuanJoost A de Gouw
Dec 16, 2021·Environmental Science & Technology·James M MattilaDelphine K Farmer

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