Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils

Measurement of cooking-associated air pollution indoors is an integral part of exposure monitoring and human health risk assessment. There is a need for easy to use, fast, and economical detection systems to quantify the various emissions from different sources in the home. Addressing this challenge, a colorimetric sensor array (CSA) is reported as a new method to characterize volatile organic compounds produced from cooking, a major contributor to indoor air pollution. The sensor array is composed of pH indicators and aniline dyes from classical spot tests, which enabled molecular recognition of a variety of aldehydes, ketones, and carboxylic acids as demonstrated by hierarchical clustering and principal component analyses. To demonstrate the concept, these CSAs were employed for differentiation of emissions from heated cooking oils (sunflower, rapeseed, olive, and groundnut oils). Sensor results were validated by gas chromatography-mass spectrometry analysis, highlighting the potential of the sensor array for evaluating cooking emissions as a source of indoor air pollution.

Automated summary

Measurement of cooking-associated air pollution indoors is crucial for exposure monitoring and human health risk assessment. The colorimetric sensor array (CSA) provides a new method for characterizing volatile organic compounds produced from cooking, enabling molecular recognition of harmful substances and differentiation of emissions from different sources, such as heated cooking oils. Gas chromatography-mass spectrometry analysis validated the sensor results, demonstrating the potential of the sensor array for evaluating cooking emissions as a source of indoor air pollution.