Cooking
organic aerosol (COA) is an important source of particulate
pollutants in urbanized regions. Yet, the diversity and complexity
of COA components make direct identification and quantification of
COA difficult. In this study, we conducted collocated OA measurements
with an aerosol mass spectrometer (AMS) and a thermal desorption aerosol
gas chromatography-mass spectrometer (TAG) in Shanghai. Cooking molecular
tracers (e.g., C18 fatty acids, azelaic acid) measured by TAG provide
unambiguous source information for evaluating the tracer ion (C6H10O+, m/z 98) used for identification and apportionment of COA in AMS analysis.
Based on the collocated AMS and TAG measurements, two COA factors,
namely, a primary COA (PCOA) and an oxygenated COA (OCOA) produced
from rapid oxygenation of freshly emitted PCOA, were identified. Criteria
for identifying COA factors from AMS analysis with different oxygenation
levels are proposed, i.e., characteristic mass spectra,
temporal variations, etc. Furthermore, two positive matrix factorization
approaches, namely, AMS-PMF and the molecular marker (MM)-PMF, were
compared for COA quantification, where high consistency was found
with the contribution of COA to total PM2.5 mass estimated
to be 9 ± 7% by AMS-PMF and 6 ± 5% by the MM-PMF. Our study
highlights the important impacts of cooking activities on air quality
in urban areas. We also demonstrate the advantage of conducting collocated
measurements using multiple high time resolution mass spectrometric
techniques in advancing our understanding of atmospheric OA chemistry
and improving the accuracy of source apportionment.