Table 5. Taste-related free amino acids content (mg/100 g) of dry-cured ham as affected by the packaging method during storage

Treatment	Sweet amino acids (SAA)				Aromatic amino acids (AAA)				Bitter amino acids (BAA)
Treatment	0 d	28 d	56 d	84 d	0 d	28 d	56 d	84 d	0 d	28 d	56 d	84 d
AP	0.68±0.04^A	0.44±0.05^bB	0.21±0.02^bC	0.23±0.03^C	0.39±0.00^A	0.14±0.00^bB	0.12±0.00^B	0.12±0.00^B	1.02±0.01^A	0.42±0.01^B	0.44±0.02^aB	0.44±0.02^aB
VP	0.53±0.04^AB	0.60±0.02^aA	0.25±0.01^aC	0.25±0.01^C	0.29±0.00^A	0.19±0.00^aB	0.12±0.00^C	0.11±0.00^C	0.71±0.01^A	0.52±0.01^B	0.42±0.01^bC	0.41±0.01^bC
MAP	0.53±0.03^A	0.46±0.02^abB	0.23±0.01^abC	0.22±0.03^C	0.29±0.00^A	0.17±0.00^bB	0.11±0.00^C	0.10±0.00^C	0.74±0.01^A	0.47±0.01^B	0.36±0.01^cC	0.35±0.01^cC

Means within a row with different superscripts differ significantly (p<0.05).
Means within a column with different superscripts differ significantly (p<0.05).
AP, aerobic packaging; VP, vacuum packaging; MAP, modified atmosphere packaging.