Table 4. Flavored components in the fermented tea dregs.
| Items1 | Control | T.koningii | A.niger | P-value |
|---|---|---|---|---|
| TUC (mg/100 g DM) | 281.67 ± 9.11c | 999.06 ± 40.58b | 1462.97 ± 177.63a | <0.001 |
| TSC (mg/100 g DM) | 222.25 ± 6.83b | 270.31 ± 12.29b | 655.77 ± 74.85a | <0.001 |
| TBC (mg/100 g DM) | 254.56 ± 11.87c | 527.17 ± 27.75b | 1780.04 ± 122.78a | <0.001 |
| TTC (mg/100 g DM) | 402.65 ± 59.89b | 458.02 ± 60.82b | 2017.03 ± 418.90a | <0.001 |
| TUC/TAA | 0.24 ± 0.02b | 0.44 ± 0.02a | 0.25 ± 0.02b | <0.001 |
| TSC/TAA | 0.19 ± 0.01a | 0.12 ± 0.00b | 0.11 ± 0.00b | <0.001 |
| TBC/TAA | 0.22 ± 0.01b | 0.23 ± 0.01b | 0.31 ± 0.02a | <0.001 |
| TTC/TAA | 0.35 ± 0.03a | 0.20 ± 0.02b | 0.34 ± 0.04a | <0.001 |
Means with different letters in the same row (a–c) indicated a significant difference according to Duncan’s multiple comparison tests at P< 0.05.
1 TAA, total amino acids; TUC, total umami components, aspartate + glutamate; TSC, total sweet components, alanine + glycine + serine + threonine; TBC, total bitter components, arginine + histidine + isoleucine + leucine + methionine + phenylalanine + valine; TTC, total tasteless components, TTC = TAA − TUC–TSC− TBC.