Table 3.
The contents and taste attributes of free amino acids (FAA) in three samples.
| Taste | FAAs | Content (mg/L) | ||
|---|---|---|---|---|
| WS | PS | PWS | ||
| Umami | Aspartic acid | 3.20 ± 0.01 b | 1.35 ± 0.02 a | 14.16 ± 0.05 c |
| Glutamic acid | 4.37 ± 0.03 a | 57.69 ± 0.06 b | 76.25 ± 0.15 c | |
| Sweet | Threonine | nd | 4.26 ± 0.01 a | 4.46 ± 0.01 b |
| Serine | 16.12 ± 0.03 a | nd | 28.69 ± 0.10 b | |
| Glycine | nd | 36.12 ± 0.12 b | 11.37 ± 0.05 a | |
| Proline | 8.36 ± 0.70 a | 15.09 ± 0.29 b | 20.07 ± 0.52 c | |
| Alanine | nd | 45.33 ± 0.01 a | 62.51 ± 0.17 b | |
| Bitter | Histidine | 13.57 ± 0.06 b | 11.63 ± 0.02 a | 25.83 ± 0.10 c |
| Tyrosine | 3.07 ± 0.00 a | nd | nd | |
| Valine | nd | 46.97 ± 0.69 b | 45.83 ± 0.67 a | |
| Methionine | 2.20 ± 0.01 a | 2.98 ± 0.01 b | 9.44 ± 0.08 c | |
| Isoleucine | 3.65 ± 0.01 a | 34.94 ± 0.12 b | 41.21 ± 0.55 c | |
| Phenylalanine | 3.16 ± 0.01 a | 69.86 ± 1.35 b | 79.83 ± 6.47 c | |
| Argnine | 17.18 ± 0.14 c | 11.69 ± 0.07 b | 12.80 ± 0.04 a | |
| Leucine | nd | 4.12 ± 0.58 a | 7.68 ± 0.79 b | |
| - | Cystine | 4.38 ± 0.00 a | 31.29 ± 0.01 b | 38.52 ± 0.04 c |
| Total | 79.26 ± 0.61 a | 373.37 ± 3.41 b | 478.73 ± 8.46 c | |
Note: nd means not detected. Different letters in the same row represent significant differences according to Duncan’s test (p < 0.05).