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. 2023 Aug 10;19:100835. doi: 10.1016/j.fochx.2023.100835

Table 4.

The taste descriptions and TAVs of amino acids in different parts of the wampee fruit.

Taste components Taste descriptions Thresholda
(mg/100 g)		 TAVs
Seed Pulp Peel
Sugars
Glucose Sweet 864.8 0.62 13.41 9.14
Saccharose Sweet 478 2.09 56.90 35.36
Fructose Sweet 90.1 19.98 133.19 113.21
Organic acids
Fumaric acid Sour/astringent 40 0.73 – –
Galacturonic acid Sour 12.5 4.32 16.24 10.88
Succinic acid Sour/light umami 10 10.40 – 484.30
Acetic acid Sour/gentle astringent 12 12.67 77.08 11.17
Oxalic acid Sour/gentle astringent 50.4 19.74 – 14.58
Malic acid Sour/gentle astringent 49.6 – 20.08 29.54
Lactic acid Sour/gentle astringent 130 – 3.30 4.86
Amino acids
Phenylalanine Bitter 90 0.24 0.12 –
Citrulline Bitter 14 0.96 – 0.84
Tyrosine Bitter 72.5 – 0.15 –
Arginine Bitter/sweet 50 0.93 0.53 0.20
Methionine Bitter/sweet/sulfurous 30 – – 0.11
Glycine Sweet 130 0.02 0.09 0.06
Threonine Sweet 260 0.03 0.05 0.04
Serine Sweet 150 0.11 0.60 0.38
Alanine Sweet 60 0.81 12.02 4.86
Lysine Sweet/bitter 50 0.17 – –
Proline Sweet/bitter 300 0.21 0.80 0.33
Valine Sweet/bitter 40 0.35 0.32 0.23
Aspartic acid Umami 100 0.22 1.15 0.90
Glutamic acid Umami 30 1.17 1.08 –
Glutamine Umami ND ND ND ND
Asparagine Flat/umami ND ND ND ND
Norvaline ND ND ND ND ND
Hydroxyproline ND ND ND ND ND
Sarcosine ND ND ND ND ND

–, undetected.

“ND”, the descriptions or thresholds have not been found.