Evolution of Indoor Cooking Emissions Captured by Using Secondary Electrospray Ionization High-Resolution Mass Spectrometry

authors

• Zeng Jiafa
• Yu Zhujun
• Mekic Majda
• Liu Jiangping
• Li Sheng
• Loisel Gwendal
• Gao Wei
• Gandolfo Adrien
• Zhou Zhen
• Wang Xinming
• Herrmann Hartmut
• Gligorovski Sasho
• Li Xue

document type

abstract

Cooking emissions represent a major source of air pollution in the indoor environment and exhibit adverse health effects caused by particulate matter together with volatile organic compounds (VOCs). A multitude of unknown compounds are released during cooking, some of which play important roles as precursors of more hazardous secondary organic aerosols in indoor air. Here, we applied secondary electrospray ionization highresolution mass spectrometry for real-time measurements of VOCs and particles from cooking peanut oil in the presence of 300 ppbv nitrogen oxides (NO x) generated by a gas stove in an indoor environment. More than 600 compounds have been found during and after cooking, including N-heterocyclic compounds, Oheterocyclic compounds, aldehydes, fatty acids, and oxidation products. Approximately 200 compounds appeared after cooking and were hence secondarily formed products. The most abundant compound was 9-oxononanoic acid (C 9 H 16 O 3), which is likely the product formed during the heterogeneous hydroxyl (OH) radical oxidation of oleic acid (C 18 H 34 O 2) or linoleic acid (C 18 H 32 O 2). Real-time detection of an important number of organic compounds in indoor air poses a challenge to indoor air quality and models, which do not account for this extremely large range of compounds.

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