PMID- 28535590
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20180329
LR  - 20180329
IS  - 1879-1026 (Electronic)
IS  - 0048-9697 (Linking)
VI  - 599-600
DP  - 2017 Dec 1
TI  - Emission of volatile organic compounds and production of secondary organic 
      aerosol from stir-frying spices.
PG  - 1614-1621
LID - S0048-9697(17)31247-0 [pii]
LID - 10.1016/j.scitotenv.2017.05.147 [doi]
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 1.8mugmin(-1)g(spice)(-1) and 8.7mugmin(-1)g(spice)(-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 5.1mugmin(-1)g(spice)(-1) and 
      24.9mugmin(-1)g(spice)(-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.
CI  - Copyright (c) 2017 Elsevier B.V. All rights reserved.
FAU - Liu, Tengyu
AU  - Liu T
AD  - School of Energy and Environment, City University of Hong Kong, Hong Kong, China.
FAU - Liu, Qianyun
AU  - Liu Q
AD  - Division of Environment, Hong Kong University of Science and Technology, Hong 
      Kong, China.
FAU - Li, Zijun
AU  - Li Z
AD  - Earth System Science Programme, The Chinese University of Hong Kong, Hong Kong, 
      China.
FAU - Huo, Lei
AU  - Huo L
AD  - Institute of Atmospheric Environment Safety and Pollution Control, Jinan 
      University, Guangzhou, China.
FAU - Chan, ManNin
AU  - Chan M
AD  - Earth System Science Programme, The Chinese University of Hong Kong, Hong Kong, 
      China; The Institute of Environment, Energy and Sustainability, The Chinese 
      University of Hong Kong, Hong Kong, China.
FAU - Li, Xue
AU  - Li X
AD  - Institute of Atmospheric Environment Safety and Pollution Control, Jinan 
      University, Guangzhou, China; Guangdong Provincial Engineering Research Center 
      for On-line Source Apportionment System of Air Pollution, Guangzhou, China.
FAU - Zhou, Zhen
AU  - Zhou Z
AD  - Institute of Atmospheric Environment Safety and Pollution Control, Jinan 
      University, Guangzhou, China; Guangdong Provincial Engineering Research Center 
      for On-line Source Apportionment System of Air Pollution, Guangzhou, China.
FAU - Chan, Chak K
AU  - Chan CK
AD  - School of Energy and Environment, City University of Hong Kong, Hong Kong, China. 
      Electronic address: Chak.K.Chan@cityu.edu.hk.
LA  - eng
PT  - Journal Article
DEP - 20170519
PL  - Netherlands
TA  - Sci Total Environ
JT  - The Science of the total environment
JID - 0330500
OTO - NOTNLM
OT  - Cooking emissions
OT  - Secondary organic aerosol
OT  - Spices
OT  - Terpenes
OT  - Volatile organic compounds
EDAT- 2017/05/26 06:00
MHDA- 2017/05/26 06:01
CRDT- 2017/05/25 06:00
PHST- 2017/03/01 00:00 [received]
PHST- 2017/05/13 00:00 [revised]
PHST- 2017/05/16 00:00 [accepted]
PHST- 2017/05/26 06:00 [pubmed]
PHST- 2017/05/26 06:01 [medline]
PHST- 2017/05/25 06:00 [entrez]
AID - S0048-9697(17)31247-0 [pii]
AID - 10.1016/j.scitotenv.2017.05.147 [doi]
PST - ppublish
SO  - Sci Total Environ. 2017 Dec 1;599-600:1614-1621. doi: 
      10.1016/j.scitotenv.2017.05.147. Epub 2017 May 19.