Influence of Intermediate and Semivolatile Organic Compound Emissions from Cooking-Related Sources on Urban Air Quality

JO MACHESKY, Mia Tran, Minguk Seo, Taekyu Joo, Tori Hass-Mitchell, Mitchell Rogers, Benjamin A. Nault, Joseph Roscioli, Manjula Canagaratna, Jordan Krechmer, Albert Presto, Andrew Lambe, Drew Gentner, Yale University

     Abstract Number: 452
     Working Group: Source Apportionment

Abstract
Cooking emissions, including those from commercial kitchens, are a known source of atmospheric primary organic aerosol. However, gas-phase cooking emissions are poorly constrained and include a range of volatile, intermediate-volatility, and semivolatile organic compounds, including relatively high contributions of functionalized species, such as nitrogen and sulfur-containing organic compounds, whose atmospheric fates are also uncertain. Emissions of condensed IVOCs-SVOCs can evaporate into the gas-phase following emission and serve as precursors to secondary organic aerosol formation following photochemical oxidation. Leveraging existing cooking tracers and profiles provides a priori source apportionment constraints while also allowing for other less-studied gas-phase cooking-related compounds to be identified through statistical analysis of covariance with known source factors. Here, we investigated measurements of tracers for cooking emissions from two recent field campaigns, the summer 2022 NYC-METS campaign in Manhattan (NY), a part of the broader AEROMMA effort, and the summer 2019 SEARCH-CACES mobile laboratory near-source measurements.

In Manhattan, proton-transfer-reaction mass spectrometry and iodide chemical ionization mass spectrometry were used for high temporal resolution analysis of known cooking tracers and evaluated for covariance with COA enhancements determined from aerosol chemical speciation monitor measurements. These online observations, combined with offline speciated measurements of functionalized compounds via high-resolution time-of-flight mass spectrometry with gas chromatography, enable a top-down analysis of cooking emissions focusing on expanding source profiles to include greater representation of functionalized gas-phase organic compounds. Near-source cooking plume samples collected on gas-phase adsorbent tubes during the 2019 SEARCH-CACES mobile laboratory campaign further this effort with highly concentrated restaurant plume samples that expand real-world measurements of functionalized compounds. Together with emissions profiles of known gas-phase cooking tracers and source profiles from previous studies, our results will enable a broader understanding of complex mixtures of gas-phase organic compounds emitted from cooking and a more detailed modeling of their impact on urban organic aerosols.