ArticleScientific reports2016
Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 98 citations in OpenAlex.
- Exposure assessment during paint spraying and drying using PTR-ToF-MS.Frontiers in public health · 2023Article
- Liquid crystal display screens as a source for indoor volatile organic compounds.Proceedings of the National Academy of Sciences of the United States of America · 2021Article
- Fine Particulate Matter and Gaseous Compounds in Kitchens and Outdoor Air of Different Dwellings.International journal of environmental research and public health · 2020Article
- Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols.Indoor air · 2019Article
- In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects.Scientific reports · 2017Article
Corrections and comments
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Authors and funding
13 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg
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Registered trials
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