Issue 2, 2023

Formation pathways of aldehydes from heated cooking oils

Abstract

Cooking emissions account for a major fraction of urban volatile organic compounds and organic aerosol. Aldehyde species, in particular, are important exposure hazards in indoor residential and occupational environments, and precursors to particulate matter and ozone formation in outdoor air. Formation pathways of aldehydes from oils that lead to their emissions are not well understood. In this work, we investigate the underlying mechanisms involved in the formation of aldehydes from heated cooking oil emissions, through studying how antioxidants and oil composition modulate oxidation chemistry. Our results demonstrate that gaseous emissions are driven by radical-mediated autoxidation reactions in cooking oil, and the composition of cooking oils strongly influences the reaction mechanisms. Antioxidants have a dual effect on aldehyde emissions depending on the rates of radical propagation reactions. We propose a mechanistic framework that can be used to understand and predict cooking emissions under different cooking conditions. Our results highlight the need to understand the rates and mechanisms of autoxidation and other reactions in cooking oils in order to accurately predict the gas- and particle-phase emissions from food cooking in urban atmospheres.

Graphical abstract: Formation pathways of aldehydes from heated cooking oils

Supplementary files

Article information

Article type
Paper
Submitted
12 12月 2021
Accepted
11 2月 2022
First published
11 2月 2022

Environ. Sci.: Processes Impacts, 2023,25, 165-175

Formation pathways of aldehydes from heated cooking oils

M. Takhar, Y. Li, J. C. Ditto and A. W. H. Chan, Environ. Sci.: Processes Impacts, 2023, 25, 165 DOI: 10.1039/D1EM00532D

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