Characteristics and Secondary Organic Aerosol Formation of Volatile Organic Compounds from Vehicle and Cooking Emissions
Rui Tan,
Song Guo,
Sihua Lu,
Hui Wang,
Wenfei Zhu,
Ying Yu,
Rongzhi Tang,
Ruizhe Shen,
Kai Song,
Daqi Lv,
Wenbin Zhang,
Zhou Zhang,
Shijin Shuai,
Shuangde Li,
Yunfa Chen,
Yan Ding
Affiliations
Rui Tan
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Song Guo
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Sihua Lu
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Hui Wang
Institute of Energy and Climate Research, Troposphere (IEK-8), Forschungszentrum Jülich GmbH, 52428 Jülich, Germany
Wenfei Zhu
School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Ying Yu
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Rongzhi Tang
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Ruizhe Shen
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Kai Song
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Daqi Lv
State Key Joint Laboratory of Environmental Simulation and Pollution Control, International Joint Laboratory for Regional Pollution Control, Ministry of Education (IJRC), College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China
Wenbin Zhang
State Key Laboratory of Automotive Safety and Energy, Tsinghua University, Beijing 100871, China
Zhou Zhang
State Key Laboratory of Automotive Safety and Energy, Tsinghua University, Beijing 100871, China
Shijin Shuai
State Key Laboratory of Automotive Safety and Energy, Tsinghua University, Beijing 100871, China
Shuangde Li
State Key Laboratory of Multiphase Complex Systems, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
Yunfa Chen
State Key Laboratory of Multiphase Complex Systems, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
Yan Ding
State Environmental Protection Key Laboratory of Vehicle Emission Control and Simulation, Chinese Research Academy of Environmental Sciences, Beijing 100012, China
In the present work, volatile organic compounds (VOCs) from vehicle exhaust and cooking fumes were investigated via simulation experiments, which covered engine emissions produced during gasoline direct injection (GDI) using two kinds of fuels and cooking emissions produced by preparing three domestic dishes. The distinct characteristics of VOCs emitted during the two processes were identified. Alkanes (73% mass fraction on average) and aromatics (15% on average) dominated the vehicle VOCs, while oxygenated VOCs (49%) and alkanes (29%) dominated the cooking VOCs. Isopentane (22%) was the most abundant species among the vehicle VOCs. N-hexanal (20%) dominated the cooking VOCs. The n-hexanal-to-n-pentanal ratio (3.68 ± 0.64) was utilized to identify cooking VOCs in ambient air. The ozone formation potential produced by cooking VOCs was from 1.39 to 1.93 times higher than that produced by vehicle VOCs, which indicates the significant potential contribution of cooking VOCs to atmospheric ozone. With the equivalent photochemical age increasing from 0 h to 72 h, the secondary organic aerosol formation by vehicle VOCs was from 3% to 38% higher than that of cooking VOCs. Controlling cooking emissions can reduce SOA pollution in a short time due to its higher SOA formation rate than that of vehicle VOCs within the first 30 h. However, after 30 h of oxidation, the amount of SOAs formed by vehicle exhaust emissions exceeded the amount of SOAs produced by cooking activities, implying that reducing vehicle emissions will benefit particle pollution for a longer time. Our results highlight the importance of VOCs produced by cooking fumes, which has not been given much attention before. Further, our study suggested that more research on semi-volatile organic compounds produced by cooking emissions should be conducted in the future.
