Fine particulate matter emitted during meat cooking is known to contribute
a significant fraction of the total fine aerosol concentration in urban are
as. In the present study, polar organic compounds in meat smoke fine partic
ulate 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 samp
les collected in Bakersfield, CA, with relative abundances that show substa
ntial agreement between the meat smoke source samples and the atmosphere. T
he 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.