Table 3. The HAA content of the samples (ng/g).

Cooking Temperature (°C)	Usage Rate (%)	IQx	IQ	MeIQx	MeIQ	7,8-DiMeIQx	4,8-DiMeIQx	PhIP	AαC	MeAαC	Total HAA
150	0	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd
	0,5	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd
	1	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd
200	0	nd	nd	0,90	nd	nd	nd	nq	nd	nd	0,90
	0,5	nd	nd	0,50	nd	nd	nd	nd	nd	nd	0,50
	1	nd	nd	0,35	nd	nd	nd	nd	nd	nd	0,35
250	0	nd	nd	1,53	nd	nd	nd	1,22	nd	nd	2,75
	0,5	nd	nd	1,00	nd	nd	nd	0,85	nd	nd	1,85
	1	nd	nd	0,86	nd	nd	nd	0,65	nd	nd	1,51

nd: Not detected