Emission Characteristics of Particulate Organic Matter from Cooking

Abstract

Cooking is an important source of atmospheric particulate organic matter (POM). In this study, four Chinese restaurants in Shenzhen (west style, dim-sim restaurant, worker's canteen, and Korean cuisine) were sampled to examine the chemical composition of POM and research molecular tracers. The result showed that more than 60% of the PM2.5 mass was due to organic compounds. For the quantified organic compounds, the results indicated that fatty acids, dicarboxylic acids, and n-alkanes were the major organic compounds emitted from all cooking styles, PAHs, sterols, and monosaccharide anhydrides were found at relatively low levels. The composition of POM was strongly influenced by cooking style. The cooking styles of the west and Korean restaurant emitted the most abundant fatty acids, n-alkanes, and PAHs, but the least sterols and monosaccharide anhydrides, whereas the dim-sim restaurant and worker's canteen displayed the opposite results. The values of Fla/(Fla+Pyr) and LG/(Gal+Man) provided candidate tracers for cooking because they were less influenced by the cooking styles and were significantly different from other pollutant sources. Furthermore, cooking contributed significant amounts of fatty acids and dicarboxylic acids to atmospheric PM in Shenzhen.