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Cooking emissions can be a significant source of fine particulate matter inurban areas. In this study the aerosol- and gas-phase emissions from meatcharbroiling were characterized. Greek souvlakia with pork were cooked usinga commercial charbroiler and a fraction of the emissions were introduced intoa smog chamber where after a characterization phase they were exposed to UVillumination and oxidants. The particulate and gas phases were characterizedby a high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS)and a proton-transfer-reaction mass spectrometer (PTR-MS) correspondingly.More than 99 % of the aerosol emitted was composed of organic compounds,while black carbon (BC) contributed 0.3 % and the inorganic species lessthan 0.5 % of the total aerosol mass. The initial O  :  Cratio was approximately 0.09 and increased up to 0.30 after a few hours ofchemical aging (exposures of 1010 molecules cm−3 s for OHand 100 ppb h for ozone). The initial and aged AMS spectra differedconsiderably (θ =  27°). Ambient measurements were alsoconducted during Fat Thursday in Patras, Greece, when traditionally meat ischarbroiled everywhere in the city. Positive matrix factorization (PMF)revealed that cooking organic aerosol (COA) reached up to 85 % of thetotal OA from 10:00 to 12:00 LST that day. The ambient COA factor in twomajor Greek cities had a mass spectrum during spring and summer similar tothe aged meat charbroiling emissions. In contrast, the ambient COA factorduring winter resembled strongly the fresh laboratory meat charbroilingemissions

Characterization of fresh and aged organic aerosol emissions from meat charbroiling