Instrument intercomparison of glyoxal, methyl glyoxal and NO<sub>2</sub> under simulated atmospheric conditions

Supplement of Instrument inter-comparison of glyoxal, methyl glyoxal and NO2 under simulated atmospheric conditions

Glyoxal retrieval from the Ozone Monitoring Instrument

We present an algorithm for the retrieval of glyoxal from backscattered solar radiation, and apply it to spectra measured by the Ozone Monitoring Instrument (OMI). The algorithm is based on direct spectrum fitting, and adopts a two-step fitting routine to account for liquid water absorption. Previous studies have shown that glyoxal retrieval algorithms are highly sensitive to the position of th...

Atmospheric condensed-phase reactions of glyoxal with methylamine

[1] Glyoxal reacts withmethylamine in drying cloud droplet/ aerosol surrogates to form high molecular mass oligomers along with smaller amounts of 1,3-dimethylimidazole and light-absorbing compounds. The patterns observed by highresolution time-of-flight aerosol mass spectrometry indicate that oligomers form from repeated imine units. The reactions are 1st order in each reactant: rate-limiting ...

Glyoxal induced atmospheric photosensitized chemistry leading to organic aerosol growth.

In recent years, it has been proposed that gas phase glyoxal could significantly contribute to ambient organic aerosol (OA) mass through multiphase chemistry. Of particular interest is the reaction between glyoxal and ammonium cations producing light-absorbing compounds such as imidazole derivatives. It was recently shown that imidazole-2-carboxaldehyde (IC) can act as a photosensitizer, initia...

Flavour chemistry of methylglyoxal and glyoxal.

Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased attention because of their relationship with diabetes and flavour generation. In this review, their characteristics relating to flavour chemistry are discussed. MGO and GO can be detected in food systems by GC and HPL...