The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis

Ge Zhang; Fulu Sun; Haichao Li; Yuanxin Lin; Kai Zhao; Lei Fang

doi:10.3390/ijerph20031796

The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis

Ge Zhang^*, Fulu Sun, Haichao Li, Yuanxin Lin, Kai Zhao, Lei Fang

^*Corresponding author for this work

University of Science and Technology Beijing

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

Cooking oil fumes are full of dangerous chemicals that are bad for human health. Volatile organic compounds (VOCs) in cooking oil fumes are not only emitted in the form of gas but may also accumulate with other substances in oil fumes and form particulate matter emitted into the atmosphere. Different forms of VOCs can enter different regions of the human body and have varying effects on health. This paper investigated the VOC emission types found in some cooking fumes. The findings demonstrate that organic contaminants from edible oils were released as gas and particle matter, with gas being the predominant component. The fraction of gaseous VOCs steadily declined as oil temperature rose, whereas the proportion of VOCs released as particulate matter gradually rose. It is possible to assume that the increase in oil fume with temperature was caused by the original oil's components volatilizing more frequently under the influence of vapor pressure and that chemical reactions were not the primary cause of oil fume creation.

Original language	English
Article number	1796
Journal	International Journal of Environmental Research and Public Health
Volume	20
Issue number	3
Number of pages	12
ISSN	1661-7827
DOIs	https://doi.org/10.3390/ijerph20031796
Publication status	Published - 2023

Bibliographical note

This study was supported by the Student Research Training Program of University of Science and Technology Beijing under Grant No. 202031009.

Keywords

Cooking oil fume
VOCs
Distribution form
GC-MS

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis",

abstract = "Cooking oil fumes are full of dangerous chemicals that are bad for human health. Volatile organic compounds (VOCs) in cooking oil fumes are not only emitted in the form of gas but may also accumulate with other substances in oil fumes and form particulate matter emitted into the atmosphere. Different forms of VOCs can enter different regions of the human body and have varying effects on health. This paper investigated the VOC emission types found in some cooking fumes. The findings demonstrate that organic contaminants from edible oils were released as gas and particle matter, with gas being the predominant component. The fraction of gaseous VOCs steadily declined as oil temperature rose, whereas the proportion of VOCs released as particulate matter gradually rose. It is possible to assume that the increase in oil fume with temperature was caused by the original oil's components volatilizing more frequently under the influence of vapor pressure and that chemical reactions were not the primary cause of oil fume creation.",

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year = "2023",

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AU - Sun, Fulu

AU - Li, Haichao

AU - Lin, Yuanxin

AU - Zhao, Kai

AU - Fang, Lei

N1 - This study was supported by the Student Research Training Program of University of Science and Technology Beijing under Grant No. 202031009.

PY - 2023

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N2 - Cooking oil fumes are full of dangerous chemicals that are bad for human health. Volatile organic compounds (VOCs) in cooking oil fumes are not only emitted in the form of gas but may also accumulate with other substances in oil fumes and form particulate matter emitted into the atmosphere. Different forms of VOCs can enter different regions of the human body and have varying effects on health. This paper investigated the VOC emission types found in some cooking fumes. The findings demonstrate that organic contaminants from edible oils were released as gas and particle matter, with gas being the predominant component. The fraction of gaseous VOCs steadily declined as oil temperature rose, whereas the proportion of VOCs released as particulate matter gradually rose. It is possible to assume that the increase in oil fume with temperature was caused by the original oil's components volatilizing more frequently under the influence of vapor pressure and that chemical reactions were not the primary cause of oil fume creation.

AB - Cooking oil fumes are full of dangerous chemicals that are bad for human health. Volatile organic compounds (VOCs) in cooking oil fumes are not only emitted in the form of gas but may also accumulate with other substances in oil fumes and form particulate matter emitted into the atmosphere. Different forms of VOCs can enter different regions of the human body and have varying effects on health. This paper investigated the VOC emission types found in some cooking fumes. The findings demonstrate that organic contaminants from edible oils were released as gas and particle matter, with gas being the predominant component. The fraction of gaseous VOCs steadily declined as oil temperature rose, whereas the proportion of VOCs released as particulate matter gradually rose. It is possible to assume that the increase in oil fume with temperature was caused by the original oil's components volatilizing more frequently under the influence of vapor pressure and that chemical reactions were not the primary cause of oil fume creation.

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The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis

Abstract

Bibliographical note

Keywords

UN SDGs

Access to Document

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Cite this