Table 3.

The HAA content of the samples (ng g⁻¹)

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
	0.25	ND	ND	NQ	ND	ND	ND	ND	ND	ND	NQ
	0.5	ND	ND	NQ	NQ	ND	ND	ND	ND	ND	NQ
	0.75	ND	ND	NQ	0.06	ND	ND	ND	ND	ND	0.06
	1	ND	ND	NQ	0.09	ND	ND	ND	ND	ND	0.09
200	0	ND	ND	0.40	NQ	ND	ND	ND	ND	ND	0.40
	0.25	ND	ND	0.41	NQ	ND	ND	ND	ND	ND	0.41
	0.5	ND	ND	0.52	NQ	ND	ND	ND	ND	ND	0.52
	0.75	ND	ND	0.92	NQ	ND	ND	ND	ND	ND	0.92
	1	ND	ND	0.79	NQ	ND	ND	ND	ND	ND	0.79
250	0	ND	ND	0.63	0.09	0.08	0.08	0.58	ND	ND	1.46
	0.25	ND	ND	0.62	0.07	NQ	NQ	ND	ND	ND	0.69
	0.5	ND	ND	1.52	0.09	NQ	NQ	ND	ND	ND	1.61
	0.75	ND	ND	0.93	0.08	NQ	NQ	ND	ND	ND	1.01
	1	ND	ND	0.53	0.07	ND	ND	ND	ND	ND	0.60

ND Not detected, NQ not quantified