Figure 2
From: Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Amino acid profile of FAA (n = 16), FAA Tyr is not included as it is neutral in taste. FAA of oyster (Ostrea edulis and Crassostrea gigas) and average of champagnes. In the top: (a) and (b) display the distribution of specific amino acids based on an average for champagne and oysters, respectively. In the bottom: (c) and (d) display the distribution of amino acid taste property based on an average for champagne and oysters, respectively (yellow = umami taste, red = sweet taste, green = bitter taste).
