LAUSR

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.