Table 1. Mean, standard deviation, maximum and minimum values of taste compounds (free amino acids, free sugars, organic acids and NaCl) of long-term aged Korean soy sauce
| Taste compounds | Mean | SD | Max. | Min. |
| Amino acid (mg%) | Thr | 107.9 | 37.1 | 177.9 | 45.2 |
| Ser | 135.4 | 54.8 | 237.3 | 50.8 |
| Gly | 128.1 | 37.9 | 207.1 | 42.4 |
| Ala | 334.1 | 140.0 | 653.6 | 151.2 |
| Lys | 252.7 | 61.0 | 463.4 | 167.1 |
| Asp | 285.1 | 124.8 | 616.5 | 0.0 |
| Glu | 721.8 | 190.4 | 1,225.9 | 500.2 |
| Met | 65.6 | 85.8 | 505.0 | 0.0 |
| Ile | 197.5 | 48.5 | 307.4 | 131.0 |
| Leu | 319.3 | 80.2 | 534.6 | 147.4 |
| Pro | 100.8 | 65.2 | 246.3 | 0.0 |
| Val | 40.9 | 23.2 | 95.0 | 0.0 |
| Tyr | 171.9 | 45.5 | 265.4 | 95.0 |
| Phe | 123.9 | 41.3 | 248.1 | 55.7 |
| His | 69.3 | 21.9 | 137.4 | 30.6 |
| Arg | 227.7 | 61.9 | 387.3 | 150.3 |
| Organic acid (mg%) | Oxalic | 7.3 | 7.7 | 34.5 | 3.1 |
| Citric | 80.1 | 112.5 | 567.3 | 0.0 |
| Tartaric | 0.7 | 1.3 | 3.8 | 0.0 |
| Acetic | 298.1 | 201.8 | 637.5 | 0.0 |
| Sugar (mg%) | Glucose | 14.1 | 19.8 | 55.8 | 0.0 |
| Fructose | ND | - | - | - |
| Maltose | ND | - | - | - |
| Sucrose | ND | - | - | - |
| NaCl (%) | 24.7 | 3.4 | 29.8 | 15.9 |
| SEV | 173.2 | 19.1 | 202.0 | 132.0 |