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A method is developed following the work of Grieshop et al. (2009) for thedetermination of the organic aerosol (OA) volatility distribution combiningthermodenuder (TD) and isothermal dilution measurements. The approach was testedin experiments that were conducted in a smog chamber using organic aerosol(OA) produced during meat charbroiling. A TD was operated attemperatures ranging from 25 to 250 °C with a 14 s centerline residencetime coupled to a high-resolution time-of-flight aerosol mass spectrometer(HR-ToF-AMS) and a scanning mobility particle sizer (SMPS). In parallel, adilution chamber filled with clean air was used to dilute isothermally theaerosol of the larger chamber by approximately a factor of 10. The OA massfraction remaining was measured as a function of temperature in the TD andas a function of time in the isothermal dilution chamber. These two sets ofmeasurements were used together to estimate the volatility distribution ofthe OA and its effective vaporization enthalpy and accommodationcoefficient. In the isothermal dilution experiments approximately 20 % ofthe OA evaporated within 15 min. Almost all the OA evaporated in the TD atapproximately 200 °C. The resulting volatility distributions suggestedthat around 60–75 % of the cooking OA (COA) at concentrations around500 µg m<sup>−3</sup> consisted of low-volatility organic compounds (LVOCs),20–30 % of semivolatile organic compounds (SVOCs), and around 10 % ofintermediate-volatility organic compounds (IVOCs). The estimated effectivevaporization enthalpy of COA was 100 ± 20 kJ mol<sup>−1</sup> and theeffective accommodation coefficient was 0.06–0.07. Addition of the dilutionmeasurements to the TD data results in a lower uncertainty of the estimatedvaporization enthalpy as well as the SVOC content of the OA

Estimation of the volatility distribution of organic aerosol combining thermodenuder and isothermal dilution measurements