Characteristics and health risk assessment of VOCs from typical hot pot restaurants in Chongqing, China
This study examines VOC emissions from Chongqing hot pot restaurants. Health risks from acrolein and formaldehyde were identified, alongside contributions to ozone and secondary organic aerosol formation.
Authors
- Zhi-Yun Luo
- Hailin Wang (ORCID: https://orcid.org/0000-0003-4914-7487)
- Meng Wang (ORCID: https://orcid.org/0000-0001-6799-5477)
- Xinyu Zhang (ORCID: https://orcid.org/0000-0002-4069-5703)
- Jian Zhang (ORCID: https://orcid.org/0000-0002-2342-2930)
- Xiaohui Hua (ORCID: https://orcid.org/0009-0008-6907-8902)
- Huan Yang (ORCID: https://orcid.org/0000-0001-5388-0687)
Institutions
- Ministry of Civil Affairs (CN)
- Beijing Municipal Ecology and Environment Bureau (CN)
- Beijing Automotive Group (China) (CN)
Publication Details
- Journal
- Environmental Science Advances
- Published
- 2025-12-17
- DOI
- https://doi.org/10.1039/d5va00320b
- Primary Topic
- Indoor Air Quality and Microbial Exposure
- Type
- article
- Field-Weighted Citation Impact
- 0.00