The following is the test result of a calculation of the quantity of flavor content, that is, sixteen different kinds of free amino acid, found in both fresh and dried fish used widely as foodstuff here in Korea.
1. Throughout our test we were able to extract only a small amount of arginine though the amount of lysine, histidine, glycine, alanine and glutamic acid was comparatively large.
2. The test also showed that the amount of lysine decreased when a given fish dried up. The amount of methionine decreased in the case of Alaskan pollack though it increased in the case of Yellow corvenia. We also learned in our experiment that the amount of other flavor components increased though in varying degrees.
3. On the other hand, the context of free amino acid found in Yellow corvenia was much higher than in Alaskan pollack
4. And lastly, the test showed us that if arid when the inflence of free amino acid is viewed strictly as a flavor-producing component, died fish has much more flavor (and taste) than fresh fish.
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