High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015–2021

. Quantifying the full-volatility organic emissions from cooking sources is important for understanding the causes of organic aerosol pollution. However, existing national cooking emission inventories in China fail to cover the full volatility 15 organics and have large biases in estimating emissions and their spatial distribution. Here, we develop the first emission inventory of full-volatility organics from cooking in China, which covers emissions from individual commercial restaurants as well as residential kitchens and canteens. In our emission estimates, we use cuisine-specific full-volatility emission factors and provincial policy-driven purification facility installation proportion, which allows us to consider the significant impact of diverse dietary preferences and policy changes on China's cooking emissions. The 2021 emissions of volatile organic 20 compounds (VOC), intermediate-volatility organic compounds (IVOCs), semi-volatile organic compounds (SVOCs), and organic compounds with even lower volatility (xLVOC) from cooking in China are 561 (317-891, 95% confidence interval) kt/y, 241 (135-374) kt

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