气候变化领域集成服务门户(CCPortal): Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

CCPortal

DOI	10.5194/acp-22-9827-2022
	Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking
	Song, Kai; Guo, Song; Gong, Yuanzheng; Lv, Daqi; Zhang, Yuan; Wan, Zichao; Li, Tianyu; Zhu, Wenfei; Wang, Hui; Yu, Ying; Tan, Rui; Shen, Ruizhe; Lu, Sihua; Li, Shuangde; Chen, Yunfa; Hu, Min
发表日期	2022
ISSN	1680-7316
EISSN	1680-7324
起始页码	9827
结束页码	9841
卷号	22 期号:15 页码:15
英文摘要	To elucidate the molecular chemical compositions, volatility-polarity distributions, and influencing factors of Chinese cooking emissions, a comprehensive cooking emission experiment was conducted. Volatile organic compounds (VOCs), intermediate volatility, and semi-volatile organic compounds (I/SVOCs) from cooking fumes were analysed by a thermal desorption comprehensive two-dimensional gas chromatography coupled with quadrupole mass spectrometer (TD-GC x GC-qMS). Emissions from four typical Chinese dishes, i.e. fried chicken, Kung Pao chicken, pan-fried tofu, and stir-fried cabbage were investigated to illustrate the impact of cooking style and material. Fumes of chicken fried with corn, peanut, soybean, and sunflower oils were investigated to demonstrate the influence of cooking oil. A total of 201 chemicals were quantified. Kung Pao chicken emitted more pollutants than other dishes due to its rather intense cooking method. Aromatics and oxygenated compounds were extensively detected among meat-related cooking fumes, while a vegetable-related profile was observed in the emissions of stir-fried cabbage. Ozone formation potential (OFP) was dominated by chemicals in the VOC range. Of the secondary organic aerosol (SOA) estimation, 10.2 %-32.0 % could be explained by S/IVOCs. Pixel-based partial least squares discriminant analysis (PLS-DA) and multiway principal component analysis (MPCA) were utilized for sample classification and component identification. The results indicated that the oil factor explained more variance of chemical compositions than the cooking style factor. MPCA results emphasize the importance of the unsaturated fatty acid-alkadienal-volatile products mechanism (oil autoxidation) accelerated by the cooking and heating procedure.
学科领域	Environmental Sciences; Meteorology & Atmospheric Sciences
语种	英语
WOS研究方向	Environmental Sciences & Ecology ; Meteorology & Atmospheric Sciences
WOS记录号	WOS:000834829900001
来源期刊	ATMOSPHERIC CHEMISTRY AND PHYSICS
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/273363
作者单位	Nanjing University of Information Science & Technology; Hebei University of Engineering; Chinese Academy of Sciences; Institute of Process Engineering, CAS
推荐引用方式 GB/T 7714	Song, Kai,Guo, Song,Gong, Yuanzheng,et al. Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking[J],2022,22(15):15.
APA	Song, Kai.,Guo, Song.,Gong, Yuanzheng.,Lv, Daqi.,Zhang, Yuan.,...&Hu, Min.(2022).Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.ATMOSPHERIC CHEMISTRY AND PHYSICS,22(15),15.
MLA	Song, Kai,et al."Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking".ATMOSPHERIC CHEMISTRY AND PHYSICS 22.15(2022):15.