the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015–2021
Zeqi Li
Shuxiao Wang
Shengyue Li
Xiaochun Wang
Guanghan Huang
Xing Chang
Lyuyin Huang
Chengrui Liang
Yun Zhu
Haotian Zheng
Qian Song
Qingru Wu
Fenfen Zhang
Abstract. Quantifying the full-volatility organic emissions from cooking sources is important for understanding the causes of organic aerosol pollution. However, existing national cooking emission inventories in China fail to cover the full volatility organics and have large biases in estimating emissions and their spatial distribution. Here, we develop the first emission inventory of full-volatility organics from cooking in China, which covers emissions from individual commercial restaurants as well as residential kitchens and canteens. In our emission estimates, we use cuisine-specific full-volatility emission factors and provincial policy-driven purification facility installation proportion, which allows us to consider the significant impact of diverse dietary preferences and policy changes on China's cooking emissions. The 2021 emissions of volatile organic compounds (VOC), intermediate-volatility organic compounds (IVOCs), semi-volatile organic compounds (SVOCs), and organic compounds with even lower volatility (xLVOC) from cooking in China are 561 (317–891, 95 % confidence interval) kt/y, 241 (135–374) kt/yr, 176 (95.8–290) kt/yr, and 13.1 kt/yr, respectively. The IVOC and SVOC emissions from cooking account for 9–21 % and 31–62 % of the total emissions from all sources in the five most densely populated cities in China. Among all cooking types, commercial cooking dominates the emissions, contributing 54.5 %, 66.2 %, 68.5 % and 46.7 % to the VOC, IVOC, SVOC and xLVOC emissions, respectively. The Sichuan-Hunan cuisine contributes the most to total cooking emissions among all commercial cuisines. Residential cooking emissions are also vital, accounting for 22.2 %–47.1 % of cooking organic emissions across the four volatility ranges, whereas canteens make minor contributions to each volatility range (<10 %). In tearms of spatial distribution, emission hotspots mainly occur in densely populated areas and regions with oily and spicy dietary preferences. From 2015 to 2021, national organic emissions from cooking increased by 25.2 % because of the rapid growth of the catering industry, despite being partly offset by the increased installation of purification facilities. Future control measures need to further promote the purification facilities in commercial restaurants and improve their removal efficiency, as well as reduce emissions from residential cooking. Our dataset and generalizable methodology serve as valuable resources for evaluating the air quality, climate and health impacts of cooking sources, and help to formulate effective emission control policies. Our national, multi-year, high spatial resolution dataset can be accessed from https://doi.org/10.6084/m9.figshare.23537673 (Li et al., 2023).
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Zeqi Li et al.
Status: final response (author comments only)
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RC1: 'Comment on essd-2023-278', Anonymous Referee #1, 31 Aug 2023
The manuscript has systematically developed the China cooking emission inventory of organic compounds over the full volatility range, filling a major gap in anthropogenic emission inventories. Based on the multi-dimensional inventory, the authors analyzed the characteristics, trends, and driving factors of cooking emissions.
The authors have obviously done lots of work and have provided a wealth of valuable data including detail emission factors and high-resolution emissions. The manuscript is well-written and the results are well-explained, with uncertainties properly discussed. The findings and dataset are unique and valuable for the academic community, and therefore deserve publication in ESSD. However, there are some minor issues that need to be clarified and resolved. I recommend the publication of the manuscript after a minor revision.
1. The authors should give more information about Chinese cooking to make the manuscript more understandable and appealing to global readers. The unique characteristics of Chinese cooking, especially the differences from the cooking of other countries, should be pointed out in the introduction section to show why they are worth considering. The complexity of the cuisines and the variety of compounds mentioned so far (Line 57-59) do not seem to adequately characterize the uniqueness of Chinese cooking. In the methodology section, when discussing the classification of cuisines (Line 167-170), the reasons for such a categorization also need to be detailed, and a brief description of the characteristics of each cuisines category should be included in the main text to make it comprehensible to readers who are unfamiliar with the characteristics of Chinese cuisine.
2. Line 165-167: The cuisine categorization seems to be a complex process, so the R code mentioned here needs to be provided for better reproduction of results and its potential application in data processing for other regions.
3. Line 272-273: The authors need to provide a clearer description of the collection of "key policy milestones and implementation transition periods". For example, where to find comprehensive policy documents and how they relate to the control of cooking sources.
4. Line 456-458: The spatial distribution of emissions by sector needs to be given in the supplement and briefly analyzed.
5. Lastly, since this paper contains a very large number of methods and data, adding a summary figure that includes the calculated data and results will help the reader to quickly spot the major methodologies and the significant values of the emission inventory.
6. Line 134: The full volatility range should cover the range of saturation vapor concentrations <10-2 and >107, as indicated in Table 2, which is not expressed accurately enough here.
7. Line 60: "to quantify" instead of "to quantifying".
Citation: https://doi.org/10.5194/essd-2023-278-RC1 -
AC1: 'Reply on RC1', Zeqi Li, 26 Sep 2023
Dear Referee #1,
Thank you very much for your recognition and the valuable suggestions! We have addressed the comments point-by-point as below.
All the corrections have been incorporated into the revised manuscript (manuscript_R1) and the revised supplement (supplement_R1). The point-to-point responses are listed in the attachment. If further responses and corrections should be made, please don’t hesitate to let us know.
Thanks very much for your time.
Best regards.
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AC1: 'Reply on RC1', Zeqi Li, 26 Sep 2023
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RC2: 'Comment on essd-2023-278', Anonymous Referee #2, 09 Sep 2023
This study by Li et al. provided a 6-year VOC emission inventory for cooking activities in China. The authors considered various types of VOCs (IVOCs, SVOCs, xLVOC) from commercial, residential and canteen cooking emissions. This spatially and temporally resolved inventory is very useful for understanding the contribution of cooking emissions in China, and possibly the method can be applied to study cooking emissions from other countries. Overall the method is sound, the manuscript is well written, I recommend publication after minor revision.
Specific comments:
Line 23: Specify the range of xLVOC (13.1 kt/yr)
Introduction: Consider mentioning the popularity of each cuisine that is included in the analysis to help readers understand the results
Lines 205-222: Has the uncertainty of this approach been included in section 2.4 analysis?
Figure 3: For home-style cuisine subplot, there seems no data for Hunan and some east coastal provinces, what is the reason? How will this contribute to uncertainty?
Line 538: provide range for emissions
Citation: https://doi.org/10.5194/essd-2023-278-RC2 -
AC2: 'Reply on RC2', Zeqi Li, 26 Sep 2023
Dear Referee #2,
Thank you very much for your recognition and the valuable suggestions! We have addressed the comments point-by-point as below.
All the corrections have been incorporated into the revised manuscript (manuscript_R1) and the revised supplement (supplement_R1). The point-to-point responses are listed in the attachment. If further responses and corrections should be made, please don’t hesitate to let us know.
Thanks very much for your time.
Best regards.
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AC2: 'Reply on RC2', Zeqi Li, 26 Sep 2023
Zeqi Li et al.
Data sets
High-resolution emission inventory of full-volatility organic from cooking souce in China during 2015-2021 Zeqi Li, Shuxiao Wang, Shengyue Li, Xiaochun Wang, Guanghan Huang, Xing Chang, Lyuyin Huang, Chengrui Liang, Yun Zhu, Haotian Zheng, Qian Song, Qingru Wu, Fenfen Zhang, Bin Zhao https://doi.org/10.6084/m9.figshare.23537673
Zeqi Li et al.
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