TY - JOUR
T1 - Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices
AU - Liu, Tengyu
AU - Liu, Qianyun
AU - Li, Zijun
AU - Huo, Lei
AU - Chan, Man Nin
AU - Li, Xue
AU - Zhou, Zhen
AU - Chan, Chak K.
N1 - Generated from Scopus record by KAUST IRTS on 2023-07-06
PY - 2017/12/1
Y1 - 2017/12/1
N2 - Cooking is an important source of volatile organic compounds (VOCs) and a potential source of secondary organic aerosol (SOA) both indoors and outdoors. In this study, VOC emissions from heating corn oil and stir-frying spices (i.e. garlic, ginger, myrcia and zanthoxylum piperitum (Sichuan pepper)) were characterized using an on-line membrane inlet vacuum ultraviolet single-photon ionization time-of-flight mass spectrometer (VUV-SPI-TOFMS). VOC emissions from heating corn oil were dominated by aldehydes, which were enhanced by factors of one order of magnitude when stir-frying spices. Stir-frying any of the spices studied generated large amounts of methylpyrrole (m/z 81). In addition, stir-frying garlic produced abundant dihydrohydroxymaltol (m/z 144) and diallyldisulfide (DADS) (m/z 146), while stir-frying ginger, myrcia and zanthoxylum piperitum produced abundant monoterpenes (m/z 136) and terpenoids (m/z 152, 154). SOA formed from emissions of stir-frying spices through reactions with excess ozone in a flow reactor as well as primary organic aerosol (POA) emissions were characterized using a scanning mobility particle sizer (SMPS) and a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS). Stir-frying garlic and ginger generated similar POA concentrations to those from heating corn oil while stir-frying myrcia and zanthoxylum piperitum generated double the amount of emissions. No SOA was observed from stir-frying garlic and ginger. The rates of SOA production from stir-frying myrcia and zanthoxylum piperitum were 1.8 μg min− 1 gspice− 1 and 8.7 μg min− 1 gspice− 1, equivalent to 13.4% and 53.1% of their own POA emission rates, respectively. Therefore, the contribution of stir-frying spices to ambient organic aerosol levels is likely dominated by POA. The rates of total terpene emission from stir-frying myrcia and zanthoxylum piperitum were estimated to be 5.1 μg min− 1 gspice− 1 and 24.9 μg min− 1 gspice− 1, respectively. Our results suggest that stir-frying spices could be an important source of terpenes in indoor environments in Hong Kong, at least during cooking.
AB - Cooking is an important source of volatile organic compounds (VOCs) and a potential source of secondary organic aerosol (SOA) both indoors and outdoors. In this study, VOC emissions from heating corn oil and stir-frying spices (i.e. garlic, ginger, myrcia and zanthoxylum piperitum (Sichuan pepper)) were characterized using an on-line membrane inlet vacuum ultraviolet single-photon ionization time-of-flight mass spectrometer (VUV-SPI-TOFMS). VOC emissions from heating corn oil were dominated by aldehydes, which were enhanced by factors of one order of magnitude when stir-frying spices. Stir-frying any of the spices studied generated large amounts of methylpyrrole (m/z 81). In addition, stir-frying garlic produced abundant dihydrohydroxymaltol (m/z 144) and diallyldisulfide (DADS) (m/z 146), while stir-frying ginger, myrcia and zanthoxylum piperitum produced abundant monoterpenes (m/z 136) and terpenoids (m/z 152, 154). SOA formed from emissions of stir-frying spices through reactions with excess ozone in a flow reactor as well as primary organic aerosol (POA) emissions were characterized using a scanning mobility particle sizer (SMPS) and a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS). Stir-frying garlic and ginger generated similar POA concentrations to those from heating corn oil while stir-frying myrcia and zanthoxylum piperitum generated double the amount of emissions. No SOA was observed from stir-frying garlic and ginger. The rates of SOA production from stir-frying myrcia and zanthoxylum piperitum were 1.8 μg min− 1 gspice− 1 and 8.7 μg min− 1 gspice− 1, equivalent to 13.4% and 53.1% of their own POA emission rates, respectively. Therefore, the contribution of stir-frying spices to ambient organic aerosol levels is likely dominated by POA. The rates of total terpene emission from stir-frying myrcia and zanthoxylum piperitum were estimated to be 5.1 μg min− 1 gspice− 1 and 24.9 μg min− 1 gspice− 1, respectively. Our results suggest that stir-frying spices could be an important source of terpenes in indoor environments in Hong Kong, at least during cooking.
UR - https://linkinghub.elsevier.com/retrieve/pii/S0048969717312470
UR - http://www.scopus.com/inward/record.url?scp=85019463397&partnerID=8YFLogxK
U2 - 10.1016/j.scitotenv.2017.05.147
DO - 10.1016/j.scitotenv.2017.05.147
M3 - Article
SN - 1879-1026
VL - 599-600
SP - 1614
EP - 1621
JO - Science of the Total Environment
JF - Science of the Total Environment
ER -