Abstract
Flavour active furanones, 4-hydroxy-2, 5-dimethyl-3 (2 H)-furanone (HDMF) and 4-hydorxy-2 (or 5)-ethyl-(or 2)-methyl-3 (2 H)-furanone (HEMF) were found to have radical scavenging abilities comparable with L ascorbic acid. The radical scavenging ability of mugi (barley)-miso aged or fermented by Zygosaccharomyces rouxii MH-1 (Kumamoto Industrial research Institute collection) at various temperatures was investigated. Compared to initial sample, the scavanging abilities increased when miso was aged or fermented at over 30°C. In these samples, the ability in fermented miso was always higher than in aged niso, and the farmer included larger amounts of furanones than the latter.
