Table 2.

Information about the air pollutants measured in indoor air in various types of commercial kitchens

Measuring analytes	Place of conducting research	The most commonly applied cooking method	Sampling technique	Final determination technique	Average concentration level (or range)	Ref.
12 PAHs (naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[a]anthracene, chrysene, benzo[e]-pyrene, benzo[k]fluoranthrene, benzo[a]-pyrene)	Four commercial kitchens located in hotels in Hangzhou (China)	Boiling, frying, and broiling in a pan	Dynamic sampling system with Whatman glass fiber filter (GFF, 25 mm, Whatman, England) and XAD-2 (2.5 g)	HPLC system (Hitachi, L-7000 series, Japan) with a fluorescence detector (Hitachi, L-7480, Japan)	ΣPAHs were ranged from 10 to 21 μg/m3	Zhu and Wang (2003)
CO2	Four Chinese commercial restaurants located in Xi’an metropolitan area	Fried, stewed, or braised	–	Indoor air quality analyzer TSI-7545 (range from 1 to 5000 ppm)	1 m within the cooking range—from 586 to 2145 ppm, 3 m wide, 1 m away from cooking range—from 546 to 956 ppm	Li et al. (2012)
VOCs (n-heptane, ethyl acetate, nonanal, n-octane, and toluene)	A university canteen that serves the school of architecture (Turkey)	Deep-frying palm oil margarine	Tenax TA in stainless steel thermal desorption tubes filled with 100 mg sorbent (SKC 226–340)	Gas chromatography (Agilent 6890N) coupled with mass spectrometry (Agilent 5973Nms) system	n-heptane—83.0 μg/m3, ethyl acetate—24.9 μg/m3, nonanal—23.4 μg/m3, n-octane—16.6 μg/m3, toluene—4.4 μg/m3	Sofuoglu et al. (2015)
Aldehydes (hexaldehyde, acetaldehyde, formaldehyde)			DNPH-coated silica gel sorbent tubes with a 300-mg front sorbent and a 150-mg backup sorbent (SKC 226–119)	Agilent 1100 Series high-performance liquid chromatography coupled with an ultraviolet visible absorption detector operated at 360 nm	Hexaldehyde—1.29 μg/m3, acetaldehyde—13.1 μg/m3, formaldehyde—2.95 μg/m3
PM10			3M Quest EVM-7	90° optical light-emitting photometer	From 279 to 1583 μg/m3
PM2.5			37-mm glass fiber filters using a Harvard impactor coupled with a sampling pump (SP 280E; Air Diagnostics and Engineering Inc.)	Weighing on a precision balance with a 10-μg resolution (Sartorius CPA 225D) before and after sampling	From 76 to 158 μg/m3
CO	Four kitchens in the large campus in India	Boiling and frying	–	Indoor air quality measurement device—IAQ Calc7545	From 350 to 1710 ppm	Saha et al. (2012)
CO2					From <1 to 102.1 ppm
22 PAHs (naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo(c)-phenanthrene, benzo(b)napth(2,1-d)thiophene, cyclopenta(cd)pyrene, benz(a), anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(e)pyrene, benzo(a)-pyrene, indeno(1,2,3-d)pyrene, dibenz(ah)anthrancene,benzo(ghi)perylene, anthanthrene, coronene)	Three types of popular vendors from the night markets of Taichung City, Taiwan	Grilling food (grill powered by charcoal fuel or electricity)	The personal air collection samplers (SKC model, 224-PCXR8) with personal environmental monitors (10-mm PEM, SKC model 200), the quartz filters (SKC high-purity quartz filter, 37 mm, binder-free)	Gas chromatography with a flame ionization detector (PerkinElmer Auto-system, model N611–9000)	ΣPAHs were ranged from 1.69 to 31.0 μg/m3 (charcoal fuel); ΣPAHs were ranged from 0.51 to 0.73 μg/m3 (electricity)	Kuo et al. (2006)
PM10				–	From 1.49 to 17.2 mg/m3 (charcoal fuel); from 0.55 to 1.5 mg/m3 (electricity)
18 carbonyl compounds in C1–C10 range	Six restaurants located in urban Kaohsiung, Taiwan	Grilling, roasting, boiling, baking, and frying	Silica cartridge impregnated with 2,4-dinitrophenylhydrazine	High-performance liquid chromatography (HP-1100, Agilent Technologies, USA)	Range from 8.59 to 45.48 ppb in kitchen area; range from 58.02 to 132.10 ppb in exhaust streams	Cheng et al. (2016)