Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal

Yong Hyun Kim; Sung Hwan Kim

doi:10.1016/j.fochx.2026.103558

Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal

Yong Hyun Kim^*
, Sung Hwan Kim

^*Corresponding author for this work

Environmental Engineering

Korea Institute of Toxicology

Research output: Contribution to journal › Journal article › peer-review

Abstract

Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achieving a benzo[a]pyrene (BaP) detection limit of 5 pg Sm⁻³ from a 360 L air sample. Grilling pork belly over charcoal produced a total EPA PAH concentration of 98.4 μg Sm⁻³, with BaP alone reaching 1431 ng Sm⁻³—contrasting sharply with 0.26 μg Sm⁻³ in ambient air. Combustion without meat yielded BaP concentrations from 0.67 ng Sm⁻³ (hardwood) to 953 ng Sm⁻³ (chaff), highlighting the decisive influence of fuel type. Compared to the WHO/EU guideline (1 ng Sm⁻³), these data demonstrate that charcoal grilling generates extreme inhalation risks, exceeding permissible limits by over 1400-fold. The results underscore the urgent need for emission control and safer grilling standards.

Original language	English
Article number	103558
Journal	Food Chemistry: X
Volume	34
DOIs	https://doi.org/10.1016/j.fochx.2026.103558
State	Published - 2026.02

Keywords

Benzo[a]pyrene (BaP)
Charcoal
Polycyclic aromatic hydrocarbons (PAHs)
Pork belly
Thermal desorption

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10.1016/j.fochx.2026.103558

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@article{96da5f55fe444000adf6098590b21ec1,

title = "Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal",

abstract = "Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achieving a benzo[a]pyrene (BaP) detection limit of 5 pg Sm−3 from a 360 L air sample. Grilling pork belly over charcoal produced a total EPA PAH concentration of 98.4 μg Sm−3, with BaP alone reaching 1431 ng Sm−3—contrasting sharply with 0.26 μg Sm−3 in ambient air. Combustion without meat yielded BaP concentrations from 0.67 ng Sm−3 (hardwood) to 953 ng Sm−3 (chaff), highlighting the decisive influence of fuel type. Compared to the WHO/EU guideline (1 ng Sm−3), these data demonstrate that charcoal grilling generates extreme inhalation risks, exceeding permissible limits by over 1400-fold. The results underscore the urgent need for emission control and safer grilling standards.",

keywords = "Benzo[a]pyrene (BaP), Charcoal, Polycyclic aromatic hydrocarbons (PAHs), Pork belly, Thermal desorption",

author = "Kim, \{Yong Hyun\} and Kim, \{Sung Hwan\}",

note = "Publisher Copyright: {\textcopyright} 2026 The Authors",

year = "2026",

month = feb,

doi = "10.1016/j.fochx.2026.103558",

language = "English",

volume = "34",

journal = "Food Chemistry: X",

issn = "2590-1575",

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TY - JOUR

T1 - Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal

AU - Kim, Yong Hyun

AU - Kim, Sung Hwan

PY - 2026/2

Y1 - 2026/2

N2 - Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achieving a benzo[a]pyrene (BaP) detection limit of 5 pg Sm−3 from a 360 L air sample. Grilling pork belly over charcoal produced a total EPA PAH concentration of 98.4 μg Sm−3, with BaP alone reaching 1431 ng Sm−3—contrasting sharply with 0.26 μg Sm−3 in ambient air. Combustion without meat yielded BaP concentrations from 0.67 ng Sm−3 (hardwood) to 953 ng Sm−3 (chaff), highlighting the decisive influence of fuel type. Compared to the WHO/EU guideline (1 ng Sm−3), these data demonstrate that charcoal grilling generates extreme inhalation risks, exceeding permissible limits by over 1400-fold. The results underscore the urgent need for emission control and safer grilling standards.

AB - Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achieving a benzo[a]pyrene (BaP) detection limit of 5 pg Sm−3 from a 360 L air sample. Grilling pork belly over charcoal produced a total EPA PAH concentration of 98.4 μg Sm−3, with BaP alone reaching 1431 ng Sm−3—contrasting sharply with 0.26 μg Sm−3 in ambient air. Combustion without meat yielded BaP concentrations from 0.67 ng Sm−3 (hardwood) to 953 ng Sm−3 (chaff), highlighting the decisive influence of fuel type. Compared to the WHO/EU guideline (1 ng Sm−3), these data demonstrate that charcoal grilling generates extreme inhalation risks, exceeding permissible limits by over 1400-fold. The results underscore the urgent need for emission control and safer grilling standards.

KW - Benzo[a]pyrene (BaP)

KW - Charcoal

KW - Polycyclic aromatic hydrocarbons (PAHs)

KW - Pork belly

KW - Thermal desorption

UR - https://www.scopus.com/pages/publications/105027920118

U2 - 10.1016/j.fochx.2026.103558

DO - 10.1016/j.fochx.2026.103558

M3 - Journal article

AN - SCOPUS:105027920118

SN - 2590-1575

VL - 34

JO - Food Chemistry: X

JF - Food Chemistry: X

M1 - 103558

ER -

Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal

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Studies from Jeonbuk Branch Institute in the Area of Food Chemistry Described [Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal]

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Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal

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Keywords

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Studies from Jeonbuk Branch Institute in the Area of Food Chemistry Described [Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal]

Cite this