Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

ARTICLE OPEN Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles Kuang-Mao Chiang 1,8 , Lili Xiu 2,3,8 , Chiung-Yu Peng 4 , Shih-Chun Candice Lung 5 , Yu-Cheng Chen6,7 ✉ and Wen-Harn Pan 1,3 ✉ It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been...