2025/01/01 by Nicola Carslaw, Jennifer Aghaji, Sri Hapsari Budisulistiorini +27 · 1 voice
Environmental Science · Health Professions · #Air Quality Monitoring and Forecasting #Air Quality and Health Impacts #Noise Effects and Management
paper · pdf · doi:10.1039/d4em00634h
openalex publication_date 2025/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01
were frequently observed across all seasons, and were driven by cooking. Cooking activities also generated high concentrations of volatile organic compounds during emissions measurements, such as harmful aldehydes (up to ∼50 ppb), and alcohols (up to ∼600 ppb) from a chicken stir-fry. Our sampled homes displayed a wide variation in indoor pollutant concentrations, with a strong link to behaviour, including frequency and type of cooking activities, and use of ventilation.