Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat.

ABSTRACT: Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak

SUBMITTER: Liu X 

PROVIDER: S-EPMC8953238 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature