Table 2.
Analysis of free amino acids of Huangjiu fermented with different rice varieties (mg/kg).
| Free amino acid | S1 | S2 |
|---|---|---|
| Sweet | ||
| Serine (Ser) | 98.6 ± 1.63a | 98.8 ± 1.02a |
| Glycine (Gly) | 202 ± 2.34b | 212 ± 1.66a |
| Threonine (Thr) | 124 ± 2.04a | 124 ± 1.35a |
| Alanine (Ala) | 430 ± 4.89b | 461 ± 2.04a |
| Proline (Pro) | 499 ± 5.93b | 614 ± 6.19a |
| Methionine (Met) | 53.3 ± 3.23a | 59.5 ± 3.10a |
| Bitter | ||
| Histidine (His) | 91.6 ± 1.15b | 95.9 ± 1.09a |
| Arginine (Arg) | 600 ± 5.51a | 526 ± 4.08b |
| Valine (Val) | 235 ± 4.49a | 225 ± 1.22b |
| Isoleucine (Ile) | 143 ± 1.87a | 140 ± 2.66a |
| Leucine (Leu) | 387 ± 4.89a | 390 ± 2.55a |
| Phenylalanine (Phe) | 235 ± 4.08a | 194 ± 2.51b |
| Lysine (Lys) | 180 ± 2.33a | 167 ± 1.86b |
| Umami | ||
| Aspartic acid (Asp) | 277 ± 1.86a | 273 ± 2.67b |
| Glutamate (Glu) | 422 ± 3.72a | 420 ± 5.31a |
| Astringent | ||
| Tyrosine (Tyr) | 280 ± 1.98a | 313 ± 3.31b |
| Sour | ||
| Cysteine (Cys) | 7.93 ± 0.883a | 10.3 ± 0.577b |
Values with different letters (a–b) in a row are significantly different using Duncan’s multiple comparison tests (p < 0.05).