The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX)

First report on BTEX leaching from waterpipe tobacco wastes (WTWs) into aquatic environment

“…[ 41 , 42 ]. According to previous reports, fat content may be associated with BTEX emission [ [43] , [44] , [45] ]. Indeed, the oxidation of fatty acids may be accelerated at the high temperatures measured in the waterpipe head, leading to more BTEX generation [ 43 , 46 ].…”

Nanomaterial-based VOC sensing applications and a deep dive into their developmental trends

“…34 The most common sources for anthropogenic VOCs can be classied into outdoor sources such as oil reneries, traffic exhaust, industrial processes, pesticides, contaminated groundwater, human generated waste, fugitive emissions from pharmaceutical and plastic manufacturing processes, etc., 35 and indoor sources such as detergents, cooking, dirty clothes, cleaning solutions, furniture, aerosol products, bleach, disinfectants, wall paints, air fresheners, etc. 36,37 1.3. Repercussions of VOC exposure VOCs are chemically active and affect the environment and humans by forming toxic compounds.…”

“…, 35 and indoor sources such as detergents, cooking, dirty clothes, cleaning solutions, furniture, aerosol products, bleach, disinfectants, wall paints, air fresheners, etc. 36,37…”

Sources of Wintertime Atmospheric Organic Pollutants in a Large Canadian City: Insights from Particle and Gas Phase Measurements

“…The ). Even though aromatic compounds are known to be emitted by traffic, the frying of cooking oils also generates monoaromatic VOCs by oxidation of fatty acids, 104,105 likely leading to their contributions of this cooking-influenced VOC factor. Studies have also reported how oil composition and associated antioxidants can affect the yields of aldehydes, such as furfural, emitted into the gas-phase from hot oil.…”