Abstract
Cooking emissions have been identified as a major source of primary organic aerosol (POA) in urban environments. Cooking may also be a potential source of secondary organic aerosol (SOA) because of the abundant emissions of non-methane organic gases. We studied SOA formation from the photooxidation of emissions from seven vegetable oils heated at 200 °C under high-NOx conditions in a smog chamber. After the samples had been aged under an OH exposure of 1.0 × 1010 molecules cm–3 s, the SOA formation rate was generally 1 order of magnitude higher than the POA emission rate. We determined that alkenals, which are not traditional SOA precursors in chemical transport models, accounted for 5–34% of the observed SOA. The unexplained SOA may be attributed to the oxidation of primary semivolatile and intermediate-volatility organic compounds (SVOCs and IVOCs, respectively), which were estimated to contribute an additional 9–106% of the observed SOA assuming the volatility distribution of heated cooking oils is the...
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
