Table 3
Comparison of amino acid content (mg/100mL) of fermented vinegars using pear

		PV¹⁾	PBV	PMV	BRV
Essential amino acid	Threonine	28.2±0.2^a2)	13.9±0.0^c	14.3±0.0^c	25.0±0.1^b
	Valine	29.3±0.2^a	20.2±0.2^b	12.5±0.1^c	30.6±0.1^a
	Methionine	5.2±0.1^a	1.9±0.1^b	1.2±0.0^b	5.0±0.0^a
	Isoleucine	20.9±0.2^a	12.2±0.2^b	8.3±0.0^c	20.3±0.0^a
	Leucine	32.3±0.3^a	20.5±0.1^c	14.4±0.0^d	23.9±0.0^b
	Phenyllalanine	13.3±0.3^a	7.4±0.0^c	7.1±0.0^c	11.0±0.0^b
	Lysine	33.5±0.2^a	14.2±0.1^c	15.2±0.0^c	30.8±0.0^b
	Total	162.7^a	90.3^c	73.0^d	146.6^b
Nonessential amino acid	Aspartic acid	41.1±0.0^a	18.8±0.0^c	32.3±0.1^b	31.4±0.0^b
	Glutamic acid	79.8±0.0^c	95.0±0.0^b	62.1±0.2^d	116.2±0.1^a
	Proline	21.1±0.0^c	27.8±0.0^b	14.7±0.0^d	35.6±0.0^a
	Tyrosine	13.6±0.1^a	7.3±0.3^b	6.9±0.1^b	13.9±0.0^a
	Histidine	9.7±0.1^b	9.1±0.0^b	8.0±0.0^c	15.0±0.0^a
	Arginine	7.2±0.0^a	2.2±0.0^d	4.7±0.0^c	6.2±0.1^b
	Total	172.5^b	160.2^c	128.7^d	218.3^a
Amino acid derivative	Glycine	26.7±0.2^b	22.3±0.1^c	16.2±0.0^d	32.8±0.1^a
	Alanine	76.2±0.2^a	46.8±0.3^d	61.8±0.0^c	70.5±0.0^b
	Serine	23.3±0.1^a	16.0±0.0^c	14.9±0.0^d	20.0±0.0^b
	Total	126.2^a	85.1^c	92.9^b	123.3^a
Total		461.4^b	335.6^c	294.6^d	488.2^a

PV, pear vinegar; PBV, pear black rice vinegar; PMV, pear mint vinegar; BRV, brown rice vinegar.
Mean±SD with different superscripts in the same row are significantly different (p<0.05) by Duncan's multiple range test.