Sake (100 ml) possesses a free radical scavenging ability as potent as 2.0 mg ascorbic acid or 6.9mg 3-t-Butyl-4-hydroxyanisole (BHA).From the substances naturally contained in sake, 7 substances that have free radical scavenging ability (Tannic acid, Gallic acid monohydrate, Ferulic acid, Protocatechuic acid (3, 4-dihydroxybenzoic acid), (-)-Epicatechin, 3, 5-Dimethoxy-4-hydroxycinnamic acid,
p-Hydroxycinnamic acid) were added to sake.The free radical scavenging abilities of most of the samples were augmented.However, it was found by sensory evaluation that none of these substances matches with the taste and flavor of sake when they are present above their respective sensory thresholds.
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