For the first time, Guo Song's team from the School of the Environment quantified the full volatile components of catering sources, revealing the effects of cooking methods and edible oil types on cooking emissions

On August 2, 2022, the Journal of Atmospheric Chemistry and Physics published the latest research results

Food and beverage emissions are an important source of atmospheric fine particulate matter (PM2.

Food and beverage emissions cover the wide volatile range of volatile organic compounds (VOCs), medium volatile organic compounds (IVOCs) and semi-volatile organic compounds (SVOCs), involving a wide polarity range

The research team used thermal desorption-full two-dimensional gas chromatography-quadrupole mass spectrometry (TD-GC×GC-qMS) to determine non-targeted food emissions, and studied the organic emissions of typical Chinese cooking four-course dishes (fried chicken nuggets, kung pao chicken, fried tofu and hand-torn cabbage), involving a variety of cooking methods such as frying, frying, and frying, while also considering four edible oil types

Figure 1.

This research was supported

Figure 2.

Paper Information and Links:

Song, K.

DOI: https://doi.

Related studies published by the research team in the field of semi/moderate volatile organic compounds:

Song K, Guo S, Wang H, et al.

DOI: https://doi.

Song K, Gong Y, Guo S, et al.

DOI: https://doi.

Tang R, Lu Q, Guo S, et al.

DOI: https://doi.

Yu Y, Guo S, Wang H, et al.

DOI: https://doi.
org/10.
1021/acs.
estlett.
2c00207