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Highly Polar Organic Compounds Present in Meat Smoke

Nolte, Christopher G. and Schauer, James J. and Cass, Glen R. and Simoneit, Bernd R. T. (1999) Highly Polar Organic Compounds Present in Meat Smoke. Environmental Science and Technology, 33 (19). pp. 3313-3316. ISSN 0013-936X. doi:10.1021/es990122v.

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Fine particulate matter emitted during meat cooking is known to contribute a significant fraction of the total fine aerosol concentration in urban areas. In the present study, polar organic compounds in meat smoke fine particulate matter are converted to their trimethylsilyl derivatives and analyzed by gas chromatography/mass spectrometry. Silylation enables the detection of monoglycerides in the meat smoke extracts and enhances the detection of cholesterol. These compounds are detected in atmospheric fine particle samples collected in Bakersfield, CA, with relative abundances that show substantial agreement between the meat smoke source samples and the atmosphere. The data suggest that the saturated monoglycerides, as well as cholesterol, may be suitable for use as tracers for the atmospheric particles generated by meat cooking operations.

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Additional Information:© 1999 American Chemical Society. Received for review February 3, 1999. Revised manuscript received June 14, 1999. Accepted June 28, 1999. This research was supported by the Electric Power Research Institute under Agreement RP3189-03.
Funding AgencyGrant Number
Electric Power Research Institute (EPRI)RP3189-03
Issue or Number:19
Record Number:CaltechAUTHORS:20160610-162420347
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Official Citation:Highly Polar Organic Compounds Present in Meat Smoke Christopher G. Nolte, James J. Schauer, Glen R. Cass, and Bernd R. T. Simoneit Environmental Science & Technology 1999 33 (19), 3313-3316 DOI: 10.1021/es990122v
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:67858
Deposited By: George Porter
Deposited On:13 Jun 2016 16:10
Last Modified:11 Nov 2021 03:55

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