Fingerprinting the emissions of volatile organic compounds emitted from the cooking of oils, herbs, and spices
Ashish Kumar, Catherine O’Leary, Ruth Winkless, Matthew K. Thompson, Helen L. Davies, Marvin Shaw, Stephen Andrews, Nicola Carslaw, Terry J. Dillon
Abstract
Real-time measurements of volatile organic compounds (VOCs) reveal the chemical fingerprints of cooking oils, herbs, and spices, offering insights into their impact on indoor air quality and pollutant exposure.
Topics & Concepts
Environmental scienceEnvironmental chemistryFood scienceWaste managementChemistryEngineeringAdvanced Chemical Sensor Technologies