Importance of Semivolatile/Intermediate-Volatility Organic Compounds to Secondary Organic Aerosol Formation from Chinese Domestic Cooking Emissions

Here, we deploy a Gothenburg potential aerosol mass reactor (Go:PAM) to investigate the secondary organic aerosol (SOA) formation from Chinese domestic cooking emissions. Volatile organic compounds (VOCs) and semivolatile/intermediate-volatility organic compounds (S/IVOCs) were measured by a Vocus proton transfer reaction time-of-flight mass spectrometer (Vocus PTR-TOF). SOA mass was calculated by particle number size distribution and the particle density that was measured by a centrifugal particle mass analyzer. The primary organic aerosols (POA) emission rates are 2.0, 2.2, 1.8, and 1.1 mg min(-1) for chicken, tofu, cabbage, and Kung Pao chicken, respectively. Correspondingly, the SOA production rates are 2.7, 2.4, 2.3, and 1.9 mg min(-1). Our results show the distinct precursors and SOA formation from real-world cooking emissions compared with cooking oil heating emissions. The cooking style has a greater impact on the primary emissions and SOA formation than the cooking material. A closure study shows that the VOCs oxidation can only explain 5%-23% of measured SOA. This percentage increases to 19%-55% when considering S/IVOCs oxidation. Our study demonstrates the importance of S/IVOCs oxidation to SOA formation from cooking emissions, suggesting an urgent need for comprehensive S/IVOCs characterization from cooking emissions.

Automated summary

This study investigates the formation of secondary organic aerosol (SOA) from Chinese domestic cooking emissions using a Gothenburg potential aerosol mass reactor. It found that factors such as the types of volatile organic compounds and semivolatile/intermediate-volatility organic compounds, as well as cooking styles, have a greater impact on SOA formation from cooking emissions than the cooking materials themselves. Additionally, comprehensive characterization of semivolatile/intermediate-volatility organic compounds is urgently needed for a better understanding of SOA formation from cooking emissions.