Chemical characterization of particulate organic matter from commercial restaurants: Alkyl PAHs as new tracers for cooking

Abstract

Cooking is one of the primary sources of particulate organic matter (POM) in urban environments. Numerous experiments have been performed to investigate the composition of POM generated during cooking. However, there still remain substantial uncertainties in our knowledge regarding the emission characteristics of alkyl polycyclic aromatic hydrocarbons (PAHs) from cooking. In addition, previous studies have selected several tracers for Chinese cooking; however, these results were acquired based on observations in the Pearl River Delta region of China, and only four of the eight Chinese cooking styles were tested. Therefore, the organic compositions of the PM2.5 emitted from four Chinese cooking restaurants in different cities are examined to investigate the emission characteristics of alkyl PAH and to verify whether the selected tracers vary with geographical location and cooking styles. In this study, C1- and C2-phenanthrenes/anthracenes, and C1-pyrenes were detected in the PM2.5 from the four tested restaurants, but the concentrations of these PAH alkyl homologues were all at low levels, and also much lower than the corresponding parent PAHs. However, the distribution pattern of the alkyl PAHs in the cooking fumes was significantly different from that in the PM from other emission sources. Additionally, some candidate tracers for cooking such as levoglucosan were less influenced by cooking styles or geographical location. Thus, these alkyl PAHs in conjunction with other specific tracers for cooking were utilized to estimate the contribution of cooking to ambient organic carbon. The results showed that the estimates from the chemical mass balance model that includes alkyl PAHs will be higher than the model that does not, and in the case of high alkyl PAHs ambient concentrations, the model that includes alkyl PAHs will provide more reasonable results.