Table 3. Free amino acid contents of Momordica charantia according to taste characteristics

(mg/100 g-dry weight)

Taste characteristics¹⁾ Drying methods²⁾

SD HD FD ID

MSG-like 171.34±2.85 37.86±3.45 138.44±2.55 49.48±2.52

Sweet 165.69±1.89 158.32±1.44 281.59±1.52 222.81±2.02

Bitter 573.57±1.25 666.02±1.08 634.76±2.85 687.20±1.02

Tasteless 125.11±2.85 87.21±2.82 113.99±0.89 99.56±0.85

¹⁾MSG-like (monosodium glutamate-like), Asp+Glu; Sweet, Ala+Gly+Pro+Ser+Thr; Bitter, Arg+His+Ile+Leu+Met+Phe+Pro+Trp+Val; Tasteless, Lys+Tyr.
²⁾SD, sun drying; HD, hot-air drying; FD, freeze drying; ID, infrared drying.

Taste characteristics¹⁾	Drying methods²⁾
Taste characteristics¹⁾	SD	HD	FD	ID
MSG-like	171.34±2.85	37.86±3.45	138.44±2.55	49.48±2.52
Sweet	165.69±1.89	158.32±1.44	281.59±1.52	222.81±2.02
Bitter	573.57±1.25	666.02±1.08	634.76±2.85	687.20±1.02
Tasteless	125.11±2.85	87.21±2.82	113.99±0.89	99.56±0.85