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

TY - JOUR

T1 - Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

T2 - Cooking Emissions

AU - Klein, Felix

AU - Platt, Stephen M.

AU - Farren, Naomi J.

AU - Detournay, Anais

AU - Bruns, Emily A.

AU - Bozzetti, Carlo

AU - Daellenbach, Kaspar R.

AU - Kilic, Dogushan

AU - Kumar, Nivedita K.

AU - Pieber, Simone M.

AU - Slowik, Jay G.

AU - Temime-Roussel, Brice

AU - Marchand, Nicolas

AU - Hamilton, Jacqueline F.

AU - Baltensperger, Urs

AU - Prévôt, André S H

AU - El Haddad, Imad

N1 - © 2016 American Chemical Society. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. Further copying may not be permitted; contact the publisher for details

PY - 2016/2/2

Y1 - 2016/2/2

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=84957571711&partnerID=8YFLogxK

U2 - 10.1021/acs.est.5b04618

DO - 10.1021/acs.est.5b04618

M3 - Article

AN - SCOPUS:84957571711

SN - 0013-936X

VL - 50

SP - 1243

EP - 1250

JO - Environmental Science and Technology

JF - Environmental Science and Technology

IS - 3

ER -