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. 2022 Mar 14;11(6):833.
doi: 10.3390/foods11060833.

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Xingyun Liu  1   2 , Wei Xing  1   2 , Zhaoyang Xu  1   2 , Xiaomin Zhang  1   2 , Hui Zhou  1 , Kezhou Cai  1   2 , Baocai Xu  1 , Conggui Chen  1
Affiliations

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Xingyun Liu et al. Foods. .

Abstract

Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1-C3) in cooking fumes were dominant carbonyl compounds.

Keywords: additives; carbonyl compounds; grilling of meat; particulate matter; volatile organic compounds.

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Conflict of interest statement

The authors declare no competing financial interest.

Figures

Figure 1
Figure 1
Schematic diagram of the test facility and grilling experiments.
Figure 2
Figure 2
Measured time-dependent mass concentration of grilling-generated PM1.0, PM2.5, PM4, PM10, and TPM for four types of additives applied. The letters in the graph represent different experimental groups. (A) Control, (B) Salt group, (C) White pepper group, (D) Garlic powder group, and (E) Mixed spices group.
Figure 3
Figure 3
The relative proportions of C1–8 aldehyde and ketone compounds emitted from the grilling.
Figure 4
Figure 4
The speciation of VOCs detected in the cooking fumes during the meat grilling.
See this image and copyright information in PMC

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