## 3 Results and Discussion
### Free Amino Acids (FAAs) Determination
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Taste Compound**} & \multirow{2}{*}{**Taste Threshold (mg/100 g)**} & \multicolumn{2}{c}{**TAV**} \\ \cline{3-4}  & & **CN** & **DBG** \\ \hline Glu & 30 & 25.551 \(\pm\) 0.409 b & 17.518 \(\pm\) 0.098 a \\ Asp & 53 & 0.267 \(\pm\) 0.006 b & 0.305 \(\pm\) 0.001 a \\ Ala & 60 & 25.819 \(\pm\) 0.413 b & 17.822 \(\pm\) 0.097 a \\ Gly & 130 & 3.736 \(\pm\) 0.076 b & 3.368 \(\pm\) 0.027 a \\ Thr & 260 & 1.293 \(\pm\) 0.042 b & 0.438 \(\pm\) 0.003 a \\ Ser & 150 & 0.313 \(\pm\) 0.007 b & 0.233 \(\pm\) 0.002 a \\ Arg & 50 & 1.206 \(\pm\) 0.05 b & 0.466 \(\pm\) 0.005 a \\ Ile & 90 & 6.548 \(\pm\) 0.167 b & 4.505 \(\pm\) 0.029 a \\ His & 20 & 0.882 \(\pm\) 0.023 b & 1.162 \(\pm\) 0.016 a \\ Leu & 190 & 0.512 \(\pm\) 0.007 b & 0.264 \(\pm\) 0.003 a \\ Phe & 90 & 1.615 \(\pm\) 0.043 b & 1.286 \(\pm\) 0.015 a \\ Tyr & 96.6 & 0.17 \(\pm\) 0.002 b & 0.149 \(\pm\) 0.003 a \\ Trp & 90 & 0.054 \(\pm\) 0.001 a & 0.053 \(\pm\) 0.001 a \\ Lys & 50 & 0.318 \(\pm\) 0.007 b & 0.364 \(\pm\) 0.011 a \\ Met & 30 & 0.088 \(\pm\) 0 a & 0.088 \(\pm\) 0.003 a \\ Pro & 300 & 3.638 \(\pm\) 0.082 b & 3.367 \(\pm\) 0.028 a \\ Val & 40 & 0.429 \(\pm\) 0.018 a & 0.397 \(\pm\) 0.002 a \\ Asn & 100 & 0.233 \(\pm\) 0.007 b & 0.591 \(\pm\) 0.005 a \\ Gln & 730 & 0.135 \(\pm\) 0.003 b & 0.116 \(\pm\) 0.002 a \\ \hline \hline \end{tabular} Note: different lowercase letters in the same row represent significant differences between samples (\(p<\) 0.05).  
\end{table} 
Table 2: Taste active values (TAVs) of FAAs of _B. rose/flavus_ (N = 3, average \(\pm\) SEM). \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Amino Acid**} & \multirow{2}{*}{**Taste Attribute**} & \multicolumn{2}{c}{**FAAs Content (mg/100 g)**} \\ \cline{3-4}  & & **CN** & **DBG** \\ \hline Arg & Bitter & 44.081 \(\pm\) 1.168 b & 58.113 \(\pm\) 0.818 a \\ Ile & Bitter & 46.034 \(\pm\) 0.623 b & 23.775 \(\pm\) 0.267 a \\ His & Bitter & 32.294 \(\pm\) 0.854 b & 25.718 \(\pm\) 0.291 a \\ Leu & Bitter & 33.237 \(\pm\) 0.353 b & 28.311 \(\pm\) 0.514 a \\ Phe & Bitter & 4.866 \(\pm\) 0.085 a & 4.805 \(\pm\) 0.095 a \\ Tyr & Bitter & 30.758 \(\pm\) 0.691 b & 35.116 \(\pm\) 1.109 a \\ Trp & Bitter & 7.902 \(\pm\) 0.033 a & 7.941 \(\pm\) 0.237 a \\ Bitter FAAs & & 198.261 \(\pm\) 3.649 b & 183.778 \(\pm\) 2.373 a \\ Lys & Bittersweet & 21.443 \(\pm\) 0.923 a & 19.845 \(\pm\) 0.095 a \\ Met & Bittersweet & 6.985 \(\pm\) 0.206 b & 17.721 \(\pm\) 0.139 a \\ Pro & Bittersweet & 40.432 \(\pm\) 0.757 b & 34.826 \(\pm\) 0.628 a \\ Val & Bittersweet & 19.643 \(\pm\) 0.418 b & 16.418 \(\pm\) 0.131 a \\ Bittersweet FAAs & & 88.503 \(\pm\) 2.227 a & 88.809 \(\pm\) 0.989 a \\ Asn & Other & 50.736 \(\pm\) 0.758 b & 44.752 \(\pm\) 0.499 a \\ Gln & Other & 652.776 \(\pm\) 7.797 b & 624.854 \(\pm\) 2.544 a \\ Other FAAs & & 703.512 \(\pm\) 8.525 b & 669.05 \(\pm\) 2.821 a \\ Total amount & & 2425.416 \(\pm\) 44.729 b & 1873.471 \(\pm\) 7.596 a \\ \hline \hline \end{tabular} Note: different lowercase letters in the same row represent significant differences between samples (\(p<\) 0.05).  
\end{table} 
Table 1: _Cont._of FAAs can all impact the flavor quality of edible mushrooms [33]. It is well known that altitude has a compound effect on climate, resulting in regional variations in parameters such as diurnal temperature range, precipitation, and atmospheric pressure. Accordingly, it is speculated that the amino acid content in the samples is influenced by microclimatic conditions mediated by altitude. In addition, amino acid metabolism and regulation vary under different environmental conditions [34]. [PERSON] et al. found that the amino acid content in tea leaves increased with reduced temperature, rainfall, and light duration [35]. Similarly, CN's growing environment has higher humidity and lower temperature than DBG, leading to a significant increase in amino acid content.