Chemical Compositions of Fine Particulate Organic Matter Emitted from Chinese Cooking

Citations Over TimeTop 10% of 2006 papers

Abstract

Food cooking can be a significant source of atmospheric particulate organic matter. In this study, the chemical composition of particulate organic matter (POM) in PM2.5 emitted from four different Chinese cooking styles were examined by gas chromotography-mass spectrometry (GC-MS). The identified species are consistent in the emissions from different Chinese cooking styles and the quantified compounds account for 5-10% of total POM in PM2.5. The dominant homologue is fatty acids, constituting 73-85% of the quantified compounds. The pattern of n-alkanes and the presence of beta-sitosterol and levoglucosan indicate that vegetables are consumed during Chinese cooking operations. Furthermore, the emissions of different compounds are impacted significantly by the cooking ingredients. The candidates of organic tracers used to describe and distinguish emissions from Chinese cooking in Guangzhou are tetradecanoic acid, hexadecanoic acid, octadecanoic acid, oleic acid, levoglucosan, mannosan, galactosan, nonanal, and lactones. During the sampling period, the relative contribution of Chinese cooking to the mass concentration of atmospheric hexadecanoic acid should be less than 1.3% in Guangzhou.

Related Papers

• → Modeling the physiochemistry of levoglucosan during cellulose pyrolysis(2013)37 cited
• → The primary products of cellulose pyrolysis in the absence of extraparticle reactions(2018)35 cited
• → Mechanistic and kinetic investigation on maximizing the formation of levoglucosan from cellulose during biomass pyrolysis(2020)18 cited
• → Potential Applications and Markets for Biomass-Derived Levoglucosan(1993)21 cited
• → Mechanistic insights into the primary reactions during acid-catalysed pyrolysis of levoglucosan at 80–140 °C(2020)10 cited