Table 3.

Amino acid content associated with various taste classes in the fermented sausages with (+) or without (-) Sake lees supplementation on days 0 and 35 of the aging period.

Taste	Amino acid	Day 0				Day 35
		Sake lees				Sake lees
		(-)	(+)	Ratio (+/-)	P value (-) vs (+)	(-)	(+)	Ratio (+/-)	P value (-) vs (+)
Sweet	Thr	11.03 ± 0.82	19.17 ± 0.54	1.74	0.0012	79.10 ± 6.48	168.57 ± 6.23	2.13	0.0006
	Ser	9.24 ± 0.43	17.54 ± 0.28	1.90	<0.0001	49.77 ± 2.08	126.78 ± 2.80	2.55	<0.0001
	Gly	14.92 ± 0.93	17.62 ± 0.74	1.18	0.0851	61.73 ± 3.19	109.87 ± 3.48	1.78	0.0005
	Ala	31.71 ± 1.40	45.86 ± 1.40	1.45	0.0020	165.86 ± 4.55	295.14 ± 7.58	1.78	0.0001
	Lys	16.93 ± 0.75	27.29 ± 0.48	1.61	0.0003	109.54 ± 4.46	302.29 ± 3.94	2.76	<0.0001
	Pro	4.97 ± 0.36	8.40 ± 0.38	1.69	0.0029	34.63 ± 1.31	67.00 ± 5.78	1.93	0.0008
	Total	88.79 ± 1.94	135.88 ± 1.67	1.53	<0.0001	500.63 ± 17.52	1,069.64 ± 19.83	2.14	<0.0001
Umami and sour	Asp	3.23 ± 0.31	9.24 ± 0.50	2.86	0.0005	38.07 ± 4.00	128.94 ± 6.33	3.39	0.0003
	Glu	26.97 ± 4.80	41.78 ± 4.09	1.55	0.0787	219.79 ± 26.01	462.33 ± 38.01	2.10	0.0062
	Total	30.20 ± 5.11	51.01 ± 4.22	1.69	0.0348	257.86 ± 29.98	591.27 ± 44.34	2.29	0.0034
Bitter	Val	8.18 ± 0.50	19.01 ± 0.32	2.32	<0.0001	86.93 ± 4.10	191.92 ± 2.69	2.21	<0.0001
	Met	5.38 ± 0.37	10.07 ± 0.30	1.87	0.0006	49.52 ± 2.07	113.76 ± 1.67	2.30	<0.0001
	Ile	5.43 ± 0.41	13.04 ± 0.17	2.40	<0.0001	59.75 ± 3.27	152.65 ± 2.24	2.55	<0.0001
	Leu	10.75 ± 0.75	24.25 ± 0.41	2.26	<0.0001	149.05 ± 5.38	333.12 ± 2.24	2.23	<0.0001
	Phe	9.72 ± 0.21	22.31 ± 0.71	2.30	<0.0001	98.40 ± 4.45	200.59 ± 1.62	2.04	<0.0001
	His	6.29 ± 0.25	9.80 ± 0.02	1.56	0.0002	34.78 ± 0.93	66.30 ± 1.70	1.91	<0.0001
	Arg	18.51 ± 2.12	28.56 ± 1.65	1.54	0.0201	7.93 ± 0.37	23.57 ± 0.35	2.97	<0.0001
	Total	64.27 ± 3.85	127.04 ± 3.31	1.98	0.0002	486.36 ± 17.54	1,081.90 ± 8.38	2.22	<0.0001
Other	Tyr	7.58 ± 0.71	15.02 ± 0.85	1.98	0.0026	41.06 ± 8.80	100.49 ± 15.68	2.45	0.0298
	Cys	3.13 ± 0.10	4.93 ± 0.20	1.58	0.0014	10.07 ± 0.31	18.89 ± 0.71	1.88	0.0003
Total		193.97 ± 6.18	333.88 ± 3.92	1.72	<0.0001	1,295.97 ± 41.46	2,862.19 ± 58.08	2.21	<0.0001

The amino acid content is expressed in mg/100 g fermented sausage. Data are means ± SE of three independent experiments performed in triplicate. Seventeen amino acids were categorized into the taste groups sweet, umami and sour, bitter, and other. Thr, threonine; Ser, serine; Gly, glycine; Ala, alanine; Lys, lysine; Pro, proline; Asp, aspartic acid; Glu, glutamic acid; Val, valine; Met, methionine; Ile, isoleucine; Leu, leucine; Phe, phenylalanine; His, histidine; Arg, arginine; Tyr, tyrosine; Cys, cysteine.