Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOx), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts (ACS ES&T Air) 27-01-2026

Air frying is a cooking method that has become increasingly popular in recent years. Although it produces little fat and consumes less energy, there is little information available on its potential emissions of pollutants into indoor air. In this study, emissions of volatile organic compounds (VOCs), nitrogen oxides (NOx) and ultrafine particles (UFPs) were measured when the Airfryer was used with different foods. The results show that, as with other cooking methods, VOCs, NOx and UFPs are emitted. To find out more about these emissions and the conclusions drawn from them,

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ACS ES&T Air reports original research on outdoor and indoor air quality sciences, engineering, chemistry and physics, treatment, climate change, and human health and ecological impacts.