Cooking emission is an important unorganized source of volatile organic compounds (VOCs) in urban areas.VOCs from cooking is still a weak link in atmospheric environment research and management,due to the complexity of their emission characteristics.In this study,VOCs were sampled in restaurant kitchens and designed cooking experiments.Carbonyl compounds and whole air samples were collected by 2,4-dinitrophenylhydrazine (DNPH) and stainless steel canister,respectively.A total of 116 compounds were quantitatively analyzed by high performance liquid chromatography (HPLC) and gas chromatography (GC).The emission characteristics of VOCs from cooking were then analyzed and their influencing factors were investigated.In general,oxygenated VOCs (OVOCs) and alkanes were the main contributors to VOCs emitted from cooking,while the chemical source profiles of VOCs from different cooking sources showed significant discrepancies.In addition,we found that oil types,times of oil use,heating modes,cooking styles,and seasoning have significant impacts on cooking emission of VOCs.The ozone formation potential (OFP) of VOCs from different cuisines were then calculated.The most abundant components for OFP were formaldehyde,acetaldehyde,butyraldehyde,ethylene,and propylene.The results obtained in this study can supplement China's database of VOCs emitted from cooking.