IDENTIFICATION OF 1,3-BUTADIENE, BENZENE, AND OTHER VOLATILE ORGANICSFROM WOK OIL EMISSIONS

As part of a program to determine the underlying factors responsible f or genotoxicity and perhaps lung cancer risk in Chinese women, we qual itatively identified the volatile components emitted during the heatin g of cooking oils to 265 degrees C. 1,3-Butadiene, benzene, and a seri es of aldehydes, olefins, and saturated hydrocarbons were elucidated i n vapors from Chinese rapeseed oil. On a relative basis, the intensity of 1,3-butadiene vapors from this were 15.7-, 6.3-, and 1.4-fold grea ter than in the vapors from peanut, soybean, and Canola oils, respecti vely. Thus, the Chinese rapeseed oil yielded a higher emission rate of 1,3-butadiene than the other three oils investigated. The benzene for mation rate followed a similar trend, i.e., its intensity in Chinese r apeseed oil was 14-, 6.6-, and 1.7-fold greater than in vapors from pe anut, soybean, and Canola oils, respectively.