A Field Study on Volatile Organic Compounds Generated During Cooking in a Large Pot Using PTR ToF MS

Abstract

Various volatile organic compounds (VOCs), including aldehydes, are present in fried food being cooked in high-temperature oil. In this study, real-time VOC concentration was measured in the upper part of a large pot in the cooking room using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR ToF MS) for 3 days (roasted on the first day, fried on the second day, and simmered on the third day). The average concentration of diacetyl was the highest on the first day of stir-frying and steaming. The highest concentrations of formaldehyde was on day 3 when pork was cooked in sugar and sauce. Formaldehyde, 1,3-butadiene, acrolein, diacetyl, and naphthalene were detected during the frying process on the second day, and were detected in descending order of boiling point. In addition, various VOCs such as methanol were detected. The maximum/minimum concentration ratio was the highest for acrolein (3,030), so it was confirmed that many aldehydes were generated during frying. Although there is a limit to direct comparison with Occupational Exposure Limit as a result of area sample by PTR ToF MS, the mean concentrations of formaldehyde and diacetyl during the frying operation for 15 minutes were 232 ppb and 16 ppb, respectively, which was 80% of the American Conference of Governmental Industrial Hygienists Threshold Limit Value-Short Term Exposure Limit. After the frying was over, the VOC concentration began to decrease, and it took more than 3 hours to lower the VOC concentration to the level before the oil was heated. As various harmful gaseous substances are generated when cooking deep-frying, improvement methods such as using oil with high boiling points and developing respiratory protection programs should be devised.