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. 2021 May 8;10(5):1020. doi: 10.3390/foods10051020

Figure 2.

Figure 2

The change of different (A) FAAs and (B) nucleotide flavor compounds in SH during autolysis. The data marked by different letters means significantly different (p < 0.05) in each group. FBAAs, total free bitter amino acids; FSAAs, total sweet amino acids; FUAAs, total free umami acid; FAAs, total free amino acids. Umami amino acids including aspartic acid and glutamic acid. Sweet amino acids including threonine, serine, proline, glycine, methionine, alanine. Bitter amino acids including isoleucine, valine, leucine, tyrosine, methionine, phenylalanine, lysine, histidine, arginine.