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Abstract
The origin of ferulic acid in saké which is known as a source of many important flavor compounds in fermented products was investigated.
Three forms of ferulic acid and sinapic acid were isolated from rice grains; i.e., free, lipid-bound and sugar-amino acid bound forms. The latter 2 forms were decomposed by Aspergillus oryzae to form ferulic acid and sinapic acid, a part of which was consumed by fungi and yeasts during koji making and fermentation. These microbes have no ability of methylation of caffeic acid to form ferulic acid.
One of the bound forms of ferulic acid with sugar and amino acid consisted of 2 ferulic acid, 3 glucose, 1 glutamic acid and 2 calcium.