Figure 2.
Free amino acids (FAA) in mg/100 g sample (ww), distribution grouped in taste perceptions umami/sour, sweet, bitter, and other. Error bars show SD. ANOVA was applied on species and each FAA; where significant difference between species was detected (α < 0.05), a Tukey HSD post hoc test was applied. Values with different letters (a, b) are significantly different (p < 0.05). Asparagine is not displayed due to shallow contents (>0.1 mg/100 g).