Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential.
Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg-1Herbsmin-1. These compounds are highly reactive in the atmosphere and lead to significant amounts of secondary organic aerosol upon aging. In summary we demonstrate that cooking with condiments can constitute an important yet overlooked source of terpenes in indoor air.
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Felix
F
Klein
Wolfson Atmospheric Chemistry Laboratories, University of York, York, YO10 5DD, UK.
Naomi J
NJ
Farren
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Carlo
C
Bozzetti
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Kaspar R
KR
Daellenbach
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Dogushan
D
Kilic
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Nivedita K
NK
Kumar
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Simone M
SM
Pieber
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Jay G
JG
Slowik
Wolfson Atmospheric Chemistry Laboratories, University of York, York, YO10 5DD, UK.
Rosemary N
RN
Tuthill
Wolfson Atmospheric Chemistry Laboratories, University of York, York, YO10 5DD, UK.
Jacqueline F
JF
Hamilton
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Urs
U
Baltensperger
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
André S H
AS
Prévôt
Laboratory of Atmospheric Chemistry, Paul Scherrer Institute, Villigen, 5232, Switzerland.
Imad
I
El Haddad
D000336:Aerosols; D016902:Air Pollution, Indoor / Q000032:analysis*; D003296:Cooking; D000074385:Food Ingredients; D006801:Humans; D013729:Terpenes / Q000032:analysis*
D000336:Aerosols; D000074385:Food Ingredients; D013729:Terpenes