Highly Polar Organic Compounds Present in Meat Smoke
Fine particulate matter emitted during meat cooking is known to contribute a significant fraction of the total fine aerosol concentration in urban areas. In the present study, polar organic compounds in meat smoke fine particulate matter are converted to their trimethylsilyl derivatives and analyzed...
Gespeichert in:
| Veröffentlicht in: | Environmental science & technology 1999-10, Vol.33 (19), p.3313-3316 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 3316 |
|---|---|
| container_issue | 19 |
| container_start_page | 3313 |
| container_title | Environmental science & technology |
| container_volume | 33 |
| creator | Nolte, Christopher G Schauer, James J Cass, Glen R Simoneit, Bernd R. T |
| description | Fine particulate matter emitted during meat cooking is known to contribute a significant fraction of the total fine aerosol concentration in urban areas. In the present study, polar organic compounds in meat smoke fine particulate matter are converted to their trimethylsilyl derivatives and analyzed by gas chromatography/mass spectrometry. Silylation enables the detection of monoglycerides in the meat smoke extracts and enhances the detection of cholesterol. These compounds are detected in atmospheric fine particle samples collected in Bakersfield, CA, with relative abundances that show substantial agreement between the meat smoke source samples and the atmosphere. The data suggest that the saturated monoglycerides, as well as cholesterol, may be suitable for use as tracers for the atmospheric particles generated by meat cooking operations. |
| doi_str_mv | 10.1021/es990122v |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_230122423</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>46531447</sourcerecordid><originalsourceid>FETCH-LOGICAL-a375t-ae3d99ac3657e1f1a6612040a5127464d40cd3c64956453dde1e5971c1897a4f3</originalsourceid><addsrcrecordid>eNplkEtPwzAQhC0EEqVw4BcQIThwCKyfqY-oghYEoqJU6s1aOU5JH0mxUwT_HqNU5cBpD_vtzM4QckrhmgKjNy5oDZSxzz3SoZJBKnuS7pMOAOWp5mp6SI5CmAMA49DrEDEsZ-_L72RUL9EnL36GVWmTfr1a15sqD8nIu-CqJimr5Nlhk4xX9cIdk4MCl8GdbGeXTO7v3vrD9Oll8NC_fUqRZ7JJ0fFca7RcyczRgqJSlIEAlJRlQolcgM25VUJLJSTPc0ed1Bm1tKczFAXvkvNWd-3rj40LjZnXG19FSxO_jykF4xG6aiHr6xC8K8zalyv034aC-e3E7DqJ7MVWEIPFZeGxsmX4O4jmEnoRS1usDI372q3RL4zKYjTzNhobNX19HPSftRlG_qzlC6wNznyUnIxZbByYlkyBjsRlS6ANfyH-P_gDQk2CTA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>230122423</pqid></control><display><type>article</type><title>Highly Polar Organic Compounds Present in Meat Smoke</title><source>ACS Publications</source><creator>Nolte, Christopher G ; Schauer, James J ; Cass, Glen R ; Simoneit, Bernd R. T</creator><creatorcontrib>Nolte, Christopher G ; Schauer, James J ; Cass, Glen R ; Simoneit, Bernd R. T</creatorcontrib><description>Fine particulate matter emitted during meat cooking is known to contribute a significant fraction of the total fine aerosol concentration in urban areas. In the present study, polar organic compounds in meat smoke fine particulate matter are converted to their trimethylsilyl derivatives and analyzed by gas chromatography/mass spectrometry. Silylation enables the detection of monoglycerides in the meat smoke extracts and enhances the detection of cholesterol. These compounds are detected in atmospheric fine particle samples collected in Bakersfield, CA, with relative abundances that show substantial agreement between the meat smoke source samples and the atmosphere. The data suggest that the saturated monoglycerides, as well as cholesterol, may be suitable for use as tracers for the atmospheric particles generated by meat cooking operations.</description><identifier>ISSN: 0013-936X</identifier><identifier>EISSN: 1520-5851</identifier><identifier>DOI: 10.1021/es990122v</identifier><identifier>CODEN: ESTHAG</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>aerosols ; Air pollution ; Analysis methods ; Applied sciences ; Atmospheric pollution ; Cholesterol ; Cooking ; Exact sciences and technology ; Meat ; meat cooking ; Pollution ; urban areas</subject><ispartof>Environmental science & technology, 1999-10, Vol.33 (19), p.3313-3316</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>1999 INIST-CNRS</rights><rights>Copyright American Chemical Society Oct 1, 1999</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a375t-ae3d99ac3657e1f1a6612040a5127464d40cd3c64956453dde1e5971c1897a4f3</citedby><cites>FETCH-LOGICAL-a375t-ae3d99ac3657e1f1a6612040a5127464d40cd3c64956453dde1e5971c1897a4f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/es990122v$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/es990122v$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1971508$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nolte, Christopher G</creatorcontrib><creatorcontrib>Schauer, James J</creatorcontrib><creatorcontrib>Cass, Glen R</creatorcontrib><creatorcontrib>Simoneit, Bernd R. T</creatorcontrib><title>Highly Polar Organic Compounds Present in Meat Smoke</title><title>Environmental science & technology</title><addtitle>Environ. Sci. Technol</addtitle><description>Fine particulate matter emitted during meat cooking is known to contribute a significant fraction of the total fine aerosol concentration in urban areas. In the present study, polar organic compounds in meat smoke fine particulate matter are converted to their trimethylsilyl derivatives and analyzed by gas chromatography/mass spectrometry. Silylation enables the detection of monoglycerides in the meat smoke extracts and enhances the detection of cholesterol. These compounds are detected in atmospheric fine particle samples collected in Bakersfield, CA, with relative abundances that show substantial agreement between the meat smoke source samples and the atmosphere. The data suggest that the saturated monoglycerides, as well as cholesterol, may be suitable for use as tracers for the atmospheric particles generated by meat cooking operations.</description><subject>aerosols</subject><subject>Air pollution</subject><subject>Analysis methods</subject><subject>Applied sciences</subject><subject>Atmospheric pollution</subject><subject>Cholesterol</subject><subject>Cooking</subject><subject>Exact sciences and technology</subject><subject>Meat</subject><subject>meat cooking</subject><subject>Pollution</subject><subject>urban areas</subject><issn>0013-936X</issn><issn>1520-5851</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNplkEtPwzAQhC0EEqVw4BcQIThwCKyfqY-oghYEoqJU6s1aOU5JH0mxUwT_HqNU5cBpD_vtzM4QckrhmgKjNy5oDZSxzz3SoZJBKnuS7pMOAOWp5mp6SI5CmAMA49DrEDEsZ-_L72RUL9EnL36GVWmTfr1a15sqD8nIu-CqJimr5Nlhk4xX9cIdk4MCl8GdbGeXTO7v3vrD9Oll8NC_fUqRZ7JJ0fFca7RcyczRgqJSlIEAlJRlQolcgM25VUJLJSTPc0ed1Bm1tKczFAXvkvNWd-3rj40LjZnXG19FSxO_jykF4xG6aiHr6xC8K8zalyv034aC-e3E7DqJ7MVWEIPFZeGxsmX4O4jmEnoRS1usDI372q3RL4zKYjTzNhobNX19HPSftRlG_qzlC6wNznyUnIxZbByYlkyBjsRlS6ANfyH-P_gDQk2CTA</recordid><startdate>19991001</startdate><enddate>19991001</enddate><creator>Nolte, Christopher G</creator><creator>Schauer, James J</creator><creator>Cass, Glen R</creator><creator>Simoneit, Bernd R. T</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>19991001</creationdate><title>Highly Polar Organic Compounds Present in Meat Smoke</title><author>Nolte, Christopher G ; Schauer, James J ; Cass, Glen R ; Simoneit, Bernd R. T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a375t-ae3d99ac3657e1f1a6612040a5127464d40cd3c64956453dde1e5971c1897a4f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>aerosols</topic><topic>Air pollution</topic><topic>Analysis methods</topic><topic>Applied sciences</topic><topic>Atmospheric pollution</topic><topic>Cholesterol</topic><topic>Cooking</topic><topic>Exact sciences and technology</topic><topic>Meat</topic><topic>meat cooking</topic><topic>Pollution</topic><topic>urban areas</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nolte, Christopher G</creatorcontrib><creatorcontrib>Schauer, James J</creatorcontrib><creatorcontrib>Cass, Glen R</creatorcontrib><creatorcontrib>Simoneit, Bernd R. T</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Environmental science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nolte, Christopher G</au><au>Schauer, James J</au><au>Cass, Glen R</au><au>Simoneit, Bernd R. T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Highly Polar Organic Compounds Present in Meat Smoke</atitle><jtitle>Environmental science & technology</jtitle><addtitle>Environ. Sci. Technol</addtitle><date>1999-10-01</date><risdate>1999</risdate><volume>33</volume><issue>19</issue><spage>3313</spage><epage>3316</epage><pages>3313-3316</pages><issn>0013-936X</issn><eissn>1520-5851</eissn><coden>ESTHAG</coden><abstract>Fine particulate matter emitted during meat cooking is known to contribute a significant fraction of the total fine aerosol concentration in urban areas. In the present study, polar organic compounds in meat smoke fine particulate matter are converted to their trimethylsilyl derivatives and analyzed by gas chromatography/mass spectrometry. Silylation enables the detection of monoglycerides in the meat smoke extracts and enhances the detection of cholesterol. These compounds are detected in atmospheric fine particle samples collected in Bakersfield, CA, with relative abundances that show substantial agreement between the meat smoke source samples and the atmosphere. The data suggest that the saturated monoglycerides, as well as cholesterol, may be suitable for use as tracers for the atmospheric particles generated by meat cooking operations.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/es990122v</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0013-936X |
| ispartof | Environmental science & technology, 1999-10, Vol.33 (19), p.3313-3316 |
| issn | 0013-936X 1520-5851 |
| language | eng |
| recordid | cdi_proquest_journals_230122423 |
| source | ACS Publications |
| subjects | aerosols Air pollution Analysis methods Applied sciences Atmospheric pollution Cholesterol Cooking Exact sciences and technology Meat meat cooking Pollution urban areas |
| title | Highly Polar Organic Compounds Present in Meat Smoke |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-08T12%3A34%3A41IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Highly%20Polar%20Organic%20Compounds%20Present%20in%20Meat%20Smoke&rft.jtitle=Environmental%20science%20&%20technology&rft.au=Nolte,%20Christopher%20G&rft.date=1999-10-01&rft.volume=33&rft.issue=19&rft.spage=3313&rft.epage=3316&rft.pages=3313-3316&rft.issn=0013-936X&rft.eissn=1520-5851&rft.coden=ESTHAG&rft_id=info:doi/10.1021/es990122v&rft_dat=%3Cproquest_cross%3E46531447%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=230122423&rft_id=info:pmid/&rfr_iscdi=true |