Table 6. Effect of fresh and dried Cordyceps militaris mushroom addition on taste related free amino acid of retorted samgyetang

Sample	Variables	Condition	Treatments1)				SEM
			C	1%	2%	3%
Broth	L-Aspartic acid (g/100 g dry weight)	Fresh	5.11b	5.38b	6.43a	6.40a	0.15
		Dried	5.34b	5.36b	6.41a	6.48a	0.11
	L-Glutamic acid (g/100 g dry weight)	Fresh	9.11b	9.16b	9.19b	9.92a	0.01
		Dried	9.09b	9.12b	9.22b	9.90a	0.12

C, control; 1%, addition of 1% (w/v) of either fresh or dried C. militaris mushroom; 2%, addition of 2% (w/v) of either fresh or dried C. militaris mushroom; 3%, addition of 3% (w/v) of either fresh or dried C. militaris mushroom.
Means within each row are significantly different (p<0.05).