Cooking　fumes　are　important　sources　of　volatile　organic　compounds　(VOCs).　Compared　with　home　cooking,　commercial　cooking　uses　a　higher　number　of　stoves,　consumes　more　oil,　operates　for　longer　hours,　and　performs　more　complex　cooking　processes　and　usage　of　seasoning,　resulting　in　more　serious　pollution.　In　this　study,　we　collected　samples　of　cooking　fumes　from　six　common　types　of　restaurants　in　Beijing,　and　investigated　their　emission　characteristics.　We　analyzed　the　secondary　transformations　of　VOCs　in　cooking　fumes　and　their　impacts　on　human　health.　Results　show　that　oxygenated　VOCs　(O-VOCs)　accounted　for　the　highest　proportion　of　VOCs　emitted　by　all　types　of　restaurants　(47.67-73.46%),　with　ethanol　being　their　most　significant　component　(27.04-62.31%).　The　ozone　formation　potential　(OFP)　were　the　highest　from　canteen　emissions,　and　secondary　organic　aerosol　potential　(SOAP)　were　the　highest　from　barbecue　emissions.　Among　VOCs,　aromatic　hydrocar-bons　contributed　the　most　to　atmospheric　SOA　in　all　types　of　restaurants,　exceeding　80%.　The　carcinogenic　risks　of　the　Class　1　carcinogens　benzene　and　1,3-butadiene　in　VOCs　of　barbecue　emissions　were　the　highest,　and　did　not　exceed　acceptable　levels.　The　non-carcinogenic　risks　were　high　from　both　barbecue　and　canteen　without　exceeding　threshold　values.　This　study　can　serve　as　an　important　basis　for　assessing　the　contribution　of　VOCs　from　restaurants　in　Beijing　to　secondary　pollutants　and　their　impacts　on　human　health,　and　lead　to　the　accurate　determinations　of　the　focus　of　pollution　control.