# Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce
## 3 Results and Discussion
### Correlation Network Analysis of Key Volatile Compounds and FAAs of Fish Sauce Samples
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Amino Acids**} & \multirow{2}{*}{**U**} & \multirow{2}{*}{**B10**} & \multirow{2}{*}{**B30**} & \multirow{2}{*}{**B60**} & \multirow{2}{*}{**F10**} & \multirow{2}{*}{**F30**} \\ \cline{2-2} \cline{6-7}  & & & & & & & & \\ \hline Asp & \(3.81\pm 0.13\)\({}^{\mathrm{k}}\) & \(3.75\pm 0.04\)\({}^{\mathrm{bal}}\) & \(3.9\pm 0.07\)\({}^{\mathrm{b}}\) & \(3.5\pm 0.18\)\({}^{\mathrm{d}}\) & \(3.91\pm 0.15\)\({}^{\mathrm{b}}\) & \(4.72\pm 0.13\)\({}^{\mathrm{a}}\) & \(3.42\pm 0.21\)\({}^{\mathrm{d}}\) \\ Glu & \(43.8\pm 0.15\)\({}^{\mathrm{k}}\) & \(43.05\pm 0.25\)\({}^{\mathrm{ad}}\) & \(44.33\pm 0.18\)\({}^{\mathrm{b}}\) & \(39.63\pm 0.08\)\({}^{\mathrm{e}}\) & \(43.46\pm 0.75\)\({}^{\mathrm{bal}}\) & \(53.31\pm 0.21\)\({}^{\mathrm{a}}\) & \(42.46\pm 0.34\)\({}^{\mathrm{d}}\) \\ Gly & \(25.77\pm 0.07\)\({}^{\mathrm{b}}\) & \(22.33\pm 1.65\)\({}^{\mathrm{d}}\) & \(23.25\pm 0.26\)\({}^{\mathrm{d}}\) & \(22.75\pm 0.49\)\({}^{\mathrm{d}}\) & \(25.01\pm 0.29\)\({}^{\mathrm{b}}\) & \(28.7\pm 0.58\)\({}^{\mathrm{a}}\) & \(22.84\pm 0.24\)\({}^{\mathrm{d}}\) \\ His & \(42.71\pm 1.25\)\({}^{\mathrm{b}}\) & \(42.11\pm 0.93\)\({}^{\mathrm{k}}\) & \(42.95\pm 1.45\)\({}^{\mathrm{b}}\) & \(38.32\pm 2.92\)\({}^{\mathrm{c}}\) & \(45.8\pm 1.39\)\({}^{\mathrm{b}}\) & \(51.51\pm 1.09\)\({}^{\mathrm{a}}\) & \(44.05\pm 0.88\)\({}^{\mathrm{b}}\) \\ Met & \(349.72\pm 0.75\)\({}^{\mathrm{d}}\) & \(366.12\pm 0.8\)\({}^{\mathrm{e}}\) & \(371.56\pm 0.91\)\({}^{\mathrm{b}}\) & \(369.69\pm 2.52\)\({}^{\mathrm{a}}\) & \(340.60\pm 1.21\)\({}^{\mathrm{a}}\) & \(386.21\pm 0.71\)\({}^{\mathrm{a}}\) & \(335.41\pm 2.94\)\({}^{\mathrm{b}}\) \\ Tyr & \(170.68\pm 0.67\)\({}^{\mathrm{d}}\) & \(184.06\pm 0.88\)\({}^{\mathrm{e}}\) & \(190.55\pm 0.49\)\({}^{\mathrm{a}}\) & \(172.15\pm 1.43\)\({}^{\mathrm{a}}\) & \(185.13\pm 1.09\)\({}^{\mathrm{b}}\) & \(187.08\pm 0.92\)\({}^{\mathrm{a}}\) & \(170.66\pm 1.16\)\({}^{\mathrm{a}}\) \\ Lys & \(38.31\pm 1.41\)\({}^{\mathrm{a}}\) & \(33.2\pm 2.99\)\({}^{\mathrm{b}}\) & \(31.89\pm 0.27\)\({}^{\mathrm{b}}\) & \(30.12\pm 0.33\)\({}^{\mathrm{b}}\) & \(33.26\pm 0.71\)\({}^{\mathrm{b}}\) & \(38.92\pm 1.12\)\({}^{\mathrm{a}}\) & \(31.4\pm 0.2\)\({}^{\mathrm{b}}\) \\ [PERSON] & \(1489.3\pm 1.55\)\({}^{\mathrm{a}}\) & \(1551.16\pm 0.27\)\({}^{\mathrm{a}}\) & \(1583.84\pm 0.67\)\({}^{\mathrm{b}}\) & \(1566.01\pm 9.15\)\({}^{\mathrm{b}}\) & \(1402.21\pm 16\)\({}^{\mathrm{a}}\) & \(1580.82\pm 3.49\)\({}^{\mathrm{a}}\) & \(1444.15\pm 11.53\)\({}^{\mathrm{a}}\) \\ Cys & \(6.25\pm 0.15\)\({}^{\mathrm{b}}\) & \(6.67\pm 0.23\)\({}^{\mathrm{b}}\) & \(6.91\pm 0.07\)\({}^{\mathrm{b}}\) & \(6.77\pm 0.62\)\({}^{\mathrm{b}}\) & \(6.46\pm 0.24\)\({}^{\mathrm{b}}\) & \(7.54\pm 0.12\)\({}^{\mathrm{a}}\) & \(6.16\pm 0.17\)\({}^{\mathrm{b}}\) \\ Thr & \(90.2\pm 0.18\)\({}^{\mathrm{d}}\) & \(92.3\pm 1.45\)\({}^{\mathrm{e}}\) & \(97.56\pm 2.39\)\({}^{\mathrm{b}}\) & \(88.28\pm 0.71\)\({}^{\mathrm{d}}\) & \(96.96\pm 11.3\)\({}^{\mathrm{b}}\) & \(111.11\pm 0.53\)\({}^{\mathrm{a}}\) & \(90.88\pm 0.82\)\({}^{\mathrm{d}}\) \\ Ala & \(1639.38\pm 1.34\)\({}^{\mathrm{d}}\) & \(163.12\pm 0.25\)\({}^{\mathrm{a}}\) & \(163.77\pm 1.43\)\({}^{\mathrm{d}}\) & \(161.18\pm 1.43\)\({}^{\mathrm{d}}\) & \(165.65\pm 0.46\)\({}^{\mathrm{b}}\) & \(191.02\pm 0.73\)\({}^{\mathrm{a}}\) & \(159.95\pm 1.29\)\({}^{\mathrm{a}}\) \\ Val & \(399.26\pm 0.84\)\({}^{\mathrm{d}}\) & \(409.88\pm 0.85\)\({}^{\mathrm{e}}\) & \(419.52\pm 1.4