Characteristics and degradation of organic aerosols from cooking sources

Description

Molecular markers in organic aerosol (OA) provide specific source information on PM2.5, and the contribution of cooking organic aerosols to OA is significant, especially in urban environments. However, the low time resolution of offline measurements limits the effectiveness when interpreting the tracer data, the diurnal variation in cooking emissions and the oxidation process. In this study, we used online thermal desorption aerosol gas chromatography and mass spectrometry (TAG) to measure organic molecular markers in fine particulate matter (PM2.5) at an urban site in Changzhou, China. The concentrations of saturated fatty acids (sFAs), unsaturated fatty acids (uFAs) and oxidative decomposition products (ODPs) of unsaturated fatty acids were measured every 2 h to investigate the temporal variations and the oxidative decomposition characteristics of uFAs in urban environments

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