Table 4.
Free amino acid composition of the commercial fermented fish and soy sauces (unit: mg/L)

	1	2	3	4	5	6	7	8	9
Glutamate	1146.66	378.39	123.67	117.34	339.64	1150.79	533.12	126.60	392.39
Asparagine	4.82	18.08	42.49	41.72	3.47	0.00	0.00	45.95	236.13
Serine	469.68	288.89	2.27	0.00	0.00	0.00	118.97	0.00	201.41
Glutamine	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00	385.54
Histidine	116.30	101.82	0.00	0.00	41.89	213.67	144.59	0.00	65.90
Glycin	258.80	138.69	238.85	111.87	150.55	670.26	272.25	118.69	286.13
Threonine	347.51	225.63	0.00	0.00	14.19	0.00	203.93	0.00	190.74
Arginine	197.64	397.93	0.00	0.00	3.61	0.00	92.85	0.00	572.01
Alanine	418.55	260.77	701.21	425.88	470.79	1845.05	642.91	449.87	337.71
GABA	13.42	37.32	730.13	18.27	0.00	0.00	0.00	19.70	0.00
Tyrosine	64.83	91.92	0.00	0.00	22.84	0.00	54.39	0.00	53.90
Valine	415.37	270.04	289.82	149.19	245.67	687.55	405.18	158.76	218.16
Methionine	111.87	71.67	70.65	30.89	99.73	269.22	208.04	34.58	140.10
Tryptophan	0.00	118.13	0.00	145.88	0.00	0.00	314.76	151.99	315.82
Phenylalanine	418.96	269.77	309.35	154.94	182.64	0.00	301.89	175.79	164.89
Isoleucine	434.42	271.47	314.38	150.81	207.22	462.53	380.37	160.36	186.03
Leucine	664.34	416.32	456.34	221.17	290.98	622.59	571.09	235.40	394.89
Lysine	414.10	357.94	478.73	290.34	375.20	1346.00	985.51	345.18	475.37
Proline	425.38	252.38	33.55	105.64	118.78	393.87	113.27	103.96	273.13
Total	5,922.66	3,967.14	3,791.45	1,963.94	2,567.19	7,661.53	5,343.11	2,126.83	4,890.25