Measurement of VOCs emissions from cooking in the Northeast Area of China

Volatile organic compounds( VOCs) from cooking can affect air quality indoor and outdoor. The compositions of VOCs from cooking in the Northeast Area of China were investigated by using the method of pre-concentration-GC-MS. The average mass concentration of VOCs from cooking was 3407.06±889.5 µg.m −3 , which is 1.7 times of fine organic particles. To estimate the contributions of major species in ozone formation, propylene equivalent concentrations were calculated to be 622.5ug.m −3 . VOCs emission factors was 5.03g.kg −1 ; 994.5t VOCs emitted from cooking in Shenyang city 2007.