Particulate matter from Chinese cooking

摘要

Cooking fumes can contain a vast range of organic pollutants.In a study published in this issue of EST (pp 99-105),a team from Peking University (China) characterized the organic content of fine particulate matter from four restaurants,each serving a different style of cuisine.The extensive analyses allowed the authors to identify potential organic markers that are specific to Chinese cooking and to calculate the percentage of particulate organic matter (POM) that ends up in the atmosphere.