Contribution of cooking emissions to the urban volatile organic compounds in Las Vegas, NV
| Autor: | M. M. Coggon, C. E. Stockwell, L. Xu, J. Peischl, J. B. Gilman, A. Lamplugh, H. J. Bowman, K. Aikin, C. Harkins, Q. Zhu, R. H. Schwantes, J. He, M. Li, K. Seltzer, B. McDonald, C. Warneke |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Atmospheric Chemistry and Physics, Vol 24, Pp 4289-4304 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1680-7316 1680-7324 |
| DOI: | 10.5194/acp-24-4289-2024 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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