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

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)...

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Autores principales: Liu, Xingyun, Xing, Wei, Xu, Zhaoyang, Zhang, Xiaomin, Zhou, Hui, Cai, Kezhou, Xu, Baocai, Chen, Conggui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953238/
https://www.ncbi.nlm.nih.gov/pubmed/35327256
http://dx.doi.org/10.3390/foods11060833
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author Liu, Xingyun
Xing, Wei
Xu, Zhaoyang
Zhang, Xiaomin
Zhou, Hui
Cai, Kezhou
Xu, Baocai
Chen, Conggui
author_facet Liu, Xingyun
Xing, Wei
Xu, Zhaoyang
Zhang, Xiaomin
Zhou, Hui
Cai, Kezhou
Xu, Baocai
Chen, Conggui
author_sort Liu, Xingyun
collection PubMed
description 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 DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1–C3) in cooking fumes were dominant carbonyl compounds.
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spelling pubmed-89532382022-03-26 Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat Liu, Xingyun Xing, Wei Xu, Zhaoyang Zhang, Xiaomin Zhou, Hui Cai, Kezhou Xu, Baocai Chen, Conggui Foods Article 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 DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1–C3) in cooking fumes were dominant carbonyl compounds. MDPI 2022-03-14 /pmc/articles/PMC8953238/ /pubmed/35327256 http://dx.doi.org/10.3390/foods11060833 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Xingyun
Xing, Wei
Xu, Zhaoyang
Zhang, Xiaomin
Zhou, Hui
Cai, Kezhou
Xu, Baocai
Chen, Conggui
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
title Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
title_full Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
title_fullStr Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
title_full_unstemmed Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
title_short Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
title_sort assessing impacts of additives on particulate matter and volatile organic compounds produced from the grilling of meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953238/
https://www.ncbi.nlm.nih.gov/pubmed/35327256
http://dx.doi.org/10.3390/foods11060833
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