“…As shown in Table 3, 17 FAAs were detected in two groups of fermented samples and divided into umami, sweet, and bitter amino acids. Among these amino acids, asparagine (Asp) and glutamate (Glu) are associated with umami taste; tyrosine (Thr), serine (Ser), glycine (Gly), alanine (Ala), and proline (Pro) are closely related to sweet taste; Cysteine (Cys), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), histidine (His), and arginine (Arg) are associated with bitterness (Wu et al, 2020; Xiao et al, 2021). The content of most FAAs including Asp, Thr, Glu, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, Lys, and Pro in NF and FF group samples increased dramatically as the fermentation time increased, whereas the content of Ser and Cys were increased then decreased and the content of Arg was decreased then increased.…”