The study indicated that the contents of GLU and PRO had negative contribution to axis two and axis one,but the contents of THR,ILE,TYR and HIS had positive contribution to axis two and axis one.

• 研究发现不同氨基酸对其惯量主轴贡献不同,轴1主要体现了香型的变化,轴2则主要体现了吃味的变化;