Contribution of cooking emissions to the urban volatile organic compounds in Las Vegas, NV
Name
acp-24-4289-2024.pdf
Description
Published version
Size
5 MB
Format
Adobe PDF
Checksum (MD5)
b6d4501d27e6f3120a1b5509818f9ff2
Author(s)
Coggon, Matthew M
Stockwell, Chelsea E
Xu, Lu
Peischl, Jeff
Gilman, Jessica B
Lamplugh, Aaron
Bowman, Henry J
Aikin, Kenneth
Harkins, Colin
Zhu, Qindan
Date Issued
April 12, 2024
Journal
Atmospheric Chemistry and Physics
Publisher
Copernicus GmbH
Citation
Atmos. Chem. Phys., 24, 4289–4304, 2024
Version
Final published version
Abstract
Cooking is a source of volatile organic compounds (VOCs), which degrade air quality. Cooking VOCs have been investigated in laboratory and indoor studies, but the contribution of cooking to the spatial and temporal variability in urban VOCs is uncertain. In this study, a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS) is used to identify and quantify cooking emission in Las Vegas, NV, with supplemental data from Los Angeles, CA, and Boulder, CO. Mobile laboratory data show that long-chain aldehydes, such as octanal and nonanal, are significantly enhanced in restaurant plumes and regionally enhanced in areas of Las Vegas with high restaurant densities. Correlation analyses show that long-chain fatty acids are also associated with cooking emissions and that the relative VOC enhancements observed in regions with dense restaurant activity are very similar to the distribution of VOCs observed in laboratory cooking studies. Positive matrix factorization (PMF) is used to quantify cooking emissions from ground site measurements and to compare the magnitude of cooking with other important urban sources, such as volatile chemical products and fossil fuel emissions. PMF shows that cooking may account for as much as 20 % of the total anthropogenic VOC emissions observed by PTR-ToF-MS. In contrast, emissions estimated from county-level inventories report that cooking accounts for less than 1 % of urban VOCs. Current emissions inventories do not fully account for the emission rates of long-chain aldehydes reported here; thus, further work is likely needed to improve model representations of important aldehyde sources, such as commercial and residential cooking.
MIT Department
Massachusetts Institute of Technology. Department of Earth, Atmospheric, and Planetary Sciences
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Creative Commons Attribution
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DOI of Published Version
https://doi.org/10.5194/acp-24-4289-2024
