Food cooking contributes a major fraction of urban particulate matter. In particular, the organic emissions from food cooking are complex and poorly understood. In this work we characterize the intermediate and semi-volatile organic emissions from heated cooking oil. We conduct oxidation experiments using an oxidation flow reactor to investigate the changes in volatility and phase state of the particles. Upon heterogenous oxidation, volatile organic acids are produced but the evaporation rates of organic compounds are reduced, leading to an apparent increase in volatility. Intermediate volatility organic compounds include volatile aldehydes, and are identified to be important contributors to secondary organic aerosol formation upon gas-phase oxidation. The oxidative properties of food cooking particles are measured using the dithiothreitol assay to assess the biological effects of exposure to food cooking particles. Our measurements of volatility distribution and chemical composition leads to greater understanding of the fate and impacts of food cooking emissions in urban areas.