. 2021 Sep 7;9(11):6047–6059. doi: 10.1002/fsn3.2546

TABLE 2.

Differences of free amino acids in different soup batches

Type	Taste characteristics	PUW content (μg/mL)	NXW content (μg/mL)	BJW content (μg/mL)
Asp	Sour/salty/umami	0.33 ± 0.01^c	0.14 ± 0.00^a	0.08 ± 0.00^b
Thr	Bitter	8.05 ± 0.15^a	7.94 ± 0.15^a	4.47 ± 0.05^b
Ser	Sweet/salty/umami	0.97 ± 0.02^c	0.50 ± 0.01^a	0.83 ± 0.01^b
Glu	Sour/salty/umami	17.89 ± 0.34^c	10.99 ± 0.21^a	7.18 ± 0.07^b
Gly	Sweet/ Salty/umami	6.21 ± 0.12^c	7.54 ± 0.15^a	4.34 ± 0.05^b
Ala	Sweet/ salty/umami	718.62 ± 13.64^c	550.76 ± 10.45^a	465.70 ± 4.72^b
Cys	Sweet/umami/salty	0.12 ± 0.00^c	0.07 ± 0.00^a	0.05 ± 0.00^b
Val	Bitter	4.53 ± 0.09^b	2.65 ± 0.05^a	2.63 ± 0.03^a
Met	Sweet/ salty/umami	1.91 ± 0.04^c	0.93 ± 0.02^a	0.71 ± 0.01^b
Ile	Bitter	2.27 ± 0.04^c	1.28 ± 0.03^a	0.98 ± 0.01^b
Leu	Bitter	5.77 ± 0.11^c	3.23 ± 0.06^a	2.55 ± 0.03^b
Tyr	Bitter	2.22 ± 0.04^c	1.04 ± 0.02^a	0.91 ± 0.01^b
Phe	Bitter	3.95 ± 0.08^b	0.28 ± 0.01^a	0.24 ± 0.00^a
Lys	Bitter/sweet	1.58 ± 0.03^c	0.46 ± 0.01^a	0.32 ± 0.00^b
His	Bitter/sweet	1.95 ± 0.04^c	0.89 ± 0.02^a	0.36 ± 0.00^b
Arg	Bitter/sweet	8.78 ± 0.17^c	4.49 ± 0.09^a '	2.75 ± 0.03^b
Hypro	Sweet/bitter	19.86 ± 0.38^c	14.25 ± 0.27^a	5.58 ± 0.06^b
Pro	Sweet/bitter	26.17 ± 0.50^c	21.24 ± 0.41^a	0.03 ± 0.00^b
Total		831.19 ± 15.78^c	628.65 ± 11.93^b	499.71 ± 5.07^a

For the letters a‐c, mean values (n = 3) with different letters within the same row are significantly different (p < .05).