Comparative Assessment of Cooking Emission Contributions to Urban Organic Aerosol Using Online Molecular Tracers and Aerosol Mass Spectrometry Measurements

• DOI: 10.1021/acs.est.1c03280
• Publication Date: 2021-10-21T16:44:31Z
• Authors: Dan Dan Huang; Shuhui Zhu; Jingyu An; Qiongqiong Wang; Liping Qiao; Min Zhou; Xiao He; Yingge Ma; Yele Sun; Cheng Huang; Jian Zhen Yu; Qi Zhang
• Keywords: Thermal desorption

Cooking organic aerosol (COA) is an important source of particulate pollutants in urbanized regions. Yet, the diversity and complexity COA components make direct identification quantification difficult. In this study, we conducted collocated OA measurements with mass spectrometer (AMS) a thermal desorption gas chromatography-mass (TAG) Shanghai. molecular tracers (e.g., C18 fatty acids, azelaic acid) measured by TAG provide unambiguous information for evaluating tracer ion (C6H10O+, m/z 98) used apportionment AMS analysis. Based on measurements, two factors, namely, primary (PCOA) oxygenated (OCOA) produced from rapid oxygenation freshly emitted PCOA, were identified. Criteria identifying factors analysis different levels are proposed, i.e., characteristic spectra, temporal variations, etc. Furthermore, positive matrix factorization approaches, AMS-PMF marker (MM)-PMF, compared quantification, where high consistency was found contribution to total PM2.5 estimated be 9 ± 7% 6 5% MM-PMF. Our study highlights impacts cooking activities air quality urban areas. We also demonstrate advantage conducting using multiple time resolution spectrometric techniques advancing our understanding atmospheric chemistry improving accuracy apportionment.