Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes

Abstract

Cooking oil fumes (COFs) are major pollutants generated during thermal food processing, with emissions rising rapidly due to urbanization and the expanding catering industry, posing significant risks to indoor air quality and human health. This review systematically examines the formation mechanisms, physicochemical properties, and environmental and health impacts of COFs. Their formation involves primary processes such as thermal oxidation, cracking, Maillard reactions, and water vaporization, alongside secondary reactions where volatile organic compounds (VOCs) contribute to ozone (O3) and secondary organic aerosol (SOA) formation. COFs exhibit complex gas–liquid–solid coexistence and contain hazardous components including polycyclic aromatic hydrocarbons (PAHs), benzene compounds, aldehydes, and ultrafine particles (Dp ≤ 0.1 μm). Based on reported data, emission factors under typical cooking conditions range from 17.966 to 71.923 mg/(min·kg oil) for VOCs, 0.016 to 1.710 mg/(min·kg oil) for benzene compounds, and 0.458 to 1.820 mg/(min·kg oil) for formaldehyde. This highlights the variability in cooking fume emissions and associated health risks. Despite growing research attention, challenges remain in emission characterization and health risk assessment. By synthesizing current knowledge, this review provides a scientific basis for developing precise mitigation strategies and guiding future regulatory standards, with implications for improving food processing practices and indoor air quality management.