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Abstract: The emissions and oxidation of long-chain aldehydes from cooking activities in urban environments (AGU25)

The emissions and oxidation of long-chain aldehydes from cooking activities in urban environments

Chelsea E. Stockwell1, Matthew Mitchell Coggon2, Kelvin Bates3, Georgios Gkatzelis4, Michael A Robinson5, Christopher Jernigan6, Dr. James Roberts, PhD7, Anna Novelli8, Luc Vereecken9, Quazi Ziaur Rasool10, Yizhen Wu8, Milan Roska8 and Carsten Warneke7, (1)NOAA, Chemical Sciences Laboratory, Boulder, United States, (2)National Oceanic and Atmospheric Administration/U.S. Department of Commerce operative Institute for Research in Environmental Sciences/Chemical Sciences Division Boulder 80309 (United States), Chemical Sciences Division, Boulder, United States, (3)University of Colorado Boulder, Department of Mechanical Engineering, Boulder, United States, (4)Forschungszentrum Jülich, Institute of Climate and Energy Systems, Troposphere (ICE-3), Jülich, Germany, (5)CIRES / NOAA Chemical Sciences Laboratory, Boulder, United States, (6)CIRES/NOAA Chemical Sciences Laboratory, Boulder, United States, (7)NOAA Chemical Sciences Laboratory, Boulder, United States, (8)Forschungszentrum Jülich GmbH, Institute of Climate and Energy Systems, Troposphere (ICE-3), Jülich, Germany, (9)Forschungszentrum Jülich, Institute of Energy and Climate Research, Troposphere (IEK-8), Jülich, Germany, (10)Rice University, Civil and Environmental Engineering, Houston, United States
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