Table 3.

$E{R}_{i,j}^M$ data for deep frying and vegetable boiling used in the Monte Carlo simulations

	GM	GSD	P10	P25	P50	P75	P90
$E{R}_{i,deepfrying}^M$ (μg kg−1 s−1)
POA	7.6	2.25	2.8	4.3	7.6	14	22
ACR	4.2	1.29	3	3.5	4.2	5	5.8
C1	5.7	1.21	4.5	5.1	5.7	6.5	7.3
C2	17	1.2	13	15	17	19	21
C3	34	1.31	24	29	34	41	47
Terp	—	—	—	—	—	—	—
$E{R}_{i,vegetableboiling}^M$ (μg kg−1 s−1)
POA	0.0085	1.2	0.0067	0.0075	0.0085	0.0096	0.011
ACR	—	—	—	—	—	—	—
C1	1.7	1.2	1.4	1.5	1.7	1.9	2.1
C2	—	—	—	—	—	—	—
C3	—	—	—	—	—	—	—
Terp	0.65	1.21	0.51	0.57	0.64	0.73	0.83

Terp are also emitted from vegetable frying and from condiment use with ${\text{ER}}_{\mathrm{Terp},\mathrm{vegetable}\mathrm{frying}}^M={\text{ER}}_{\mathrm{Terp},\mathrm{vegetable}\mathrm{boiling}}$ and ${\text{ER}}_{\mathrm{Terp},\mathrm{condiment}\mathrm{use}}^M$ = 750 μg kg⁻¹ s⁻¹, respectively.