Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

Felix Klein; Naomi Jane Farren; Carlo Bozzetti; Kaspar R. Daellenbach; Dogushan Kilic; Nivedita K. Kumar; Simone M. Pieber; Jay G. Slowik; Rosemary N. Tuthill; Jacqui Hamilton; Urs Baltensperger; André S H Prévôt; Imad El Haddad

doi:10.1038/srep36623

Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

Felix Klein, Naomi Jane Farren, Carlo Bozzetti, Kaspar R. Daellenbach, Dogushan Kilic, Nivedita K. Kumar, Simone M. Pieber, Jay G. Slowik, Rosemary N. Tuthill, Jacqui Hamilton, Urs Baltensperger, André S H Prévôt, Imad El Haddad^*

^*Corresponding author for this work

Chemistry

Research output: Contribution to journal › Article › peer-review

Abstract

Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg^-1 _Herbs min^-1. These compounds are highly reactive in the atmosphere and lead to significant amounts of secondary organic aerosol upon aging. In summary we demonstrate that cooking with condiments can constitute an important yet overlooked source of terpenes in indoor air.

Original language	English
Article number	36623
Journal	Scientific Reports
Volume	6
DOIs	https://doi.org/10.1038/srep36623
Publication status	Published - 10 Nov 2016

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10.1038/srep36623

Indoor terpene emissions from cooking
© The Authors, 2016.
Final published version, 636 KBLicence: CC BY

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Klein, F., Farren, N. J., Bozzetti, C., Daellenbach, K. R., Kilic, D., Kumar, N. K., Pieber, S. M., Slowik, J. G., Tuthill, R. N., Hamilton, J., Baltensperger, U., Prévôt, A. S. H., & El Haddad, I. (2016). Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential. Scientific Reports, 6, Article 36623. https://doi.org/10.1038/srep36623

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title = "Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential",

abstract = "Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg-1 Herbs min-1. These compounds are highly reactive in the atmosphere and lead to significant amounts of secondary organic aerosol upon aging. In summary we demonstrate that cooking with condiments can constitute an important yet overlooked source of terpenes in indoor air.",

author = "Felix Klein and Farren, {Naomi Jane} and Carlo Bozzetti and Daellenbach, {Kaspar R.} and Dogushan Kilic and Kumar, {Nivedita K.} and Pieber, {Simone M.} and Slowik, {Jay G.} and Tuthill, {Rosemary N.} and Jacqui Hamilton and Urs Baltensperger and Pr{\'e}v{\^o}t, {Andr{\'e} S H} and {El Haddad}, Imad",

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doi = "10.1038/srep36623",

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AU - Klein, Felix

AU - Farren, Naomi Jane

AU - Bozzetti, Carlo

AU - Daellenbach, Kaspar R.

AU - Kilic, Dogushan

AU - Kumar, Nivedita K.

AU - Pieber, Simone M.

AU - Slowik, Jay G.

AU - Tuthill, Rosemary N.

AU - Hamilton, Jacqui

AU - Baltensperger, Urs

AU - Prévôt, André S H

AU - El Haddad, Imad

PY - 2016/11/10

Y1 - 2016/11/10

N2 - Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg-1 Herbs min-1. These compounds are highly reactive in the atmosphere and lead to significant amounts of secondary organic aerosol upon aging. In summary we demonstrate that cooking with condiments can constitute an important yet overlooked source of terpenes in indoor air.

AB - Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg-1 Herbs min-1. These compounds are highly reactive in the atmosphere and lead to significant amounts of secondary organic aerosol upon aging. In summary we demonstrate that cooking with condiments can constitute an important yet overlooked source of terpenes in indoor air.

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Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

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Com-Part: Combustion particles in the atmosphere: Properties, transformations, fate and impacts

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Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

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Com-Part: Combustion particles in the atmosphere: Properties, transformations, fate and impacts

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