Table 1. Free amino acid contents of non-fermented coffee beans (NFC) and fermented coffee beans (FC)
| Free amino acid | Contents (mg/mL) |
| NFC | FC |
| Phosphoserine | ND1) | ND |
| Taurine | 0.64±0.032) | 0.39±0.01 |
| Phosphoethanol amine | 35.71±0.04 | 19.38±0.25 |
| Urea | ND | ND |
| Aspartic acid | 24.71±0.41 | 13.89±0.07 |
| Threonine | 3.34±0.06 | 5.24±0.05 |
| Serine | 15.47±0.29 | 11.20±0.09 |
| Glutamic acid | 54.70±1.10 | 41.83±0.11 |
| Sarcosine | 0.99±0.10 | ND |
| α-Amino adipic acid | 0.86±0.01 | 1.10±0.02 |
| Glycine | 4.06±0.07 | 5.18±0.06 |
| Alanine | 20.71±0.33 | 16.04±0.12 |
| Citrulline | ND | ND |
| α-Amino-n-butyric acid | ND | 1.62±0.09 |
| Valine | 6.37±0.12 | 9.97±0.55 |
| Cystine | 2.78±0.00 | 2.49±1.94 |
| Methionine | 1.09±0.00 | 4.69±1.81 |
| Cystathionine | 1.13±0.03 | 1.04±1.26 |
| Isoleucine | 4.12±0.07 | 7.04±1.59 |
| Leucine | 5.67±0.07 | 19.95±1.48 |
| Tyrosine | 5.15±0.05 | 9.59±2.22 |
| Phenylalanine | 6.55±0.10 | 13.59±1.98 |
| β-Alanine | 1.63±0.02 | 3.13±0.48 |
| β-Amino isobutyric acid | ND | 6.83±1.50 |
| γ-Amino-n-butyric acid | 29.10±0.51 | 8.23±0.81 |
| Ethanol amine | 2.92±0.46 | 3.75±0.45 |
| Ammonia | 2.64±0.27 | 4.26±0.17 |
| Hydroxylysine | ND | ND |
| Ornithine | 0.34±0.02 | 2.48±0.05 |
| Lysine | 5.15±0.50 | 24.64±0.12 |
| 1-Methylhistidine | ND | ND |
| Histidine | 1.46±0.11 | 3.53±0.02 |
| 3-Methylhistidine | 1.16±0.03 | ND |
| Anserine | ND | ND |
| Carnosine | ND | ND |
| Arginine | 5.90±0.10 | 16.14±0.07 |
| Hydroxy proline | ND | ND |
| Proline | 9.68±0.35 | 6.94±0.07 |
| Total free amino acids | 254.01±4.89 | 264.15±16.80 |
Not detected.
Data are expressed as the mean±SD (n=2).