Kokumi Substance as an Enhancer of Koku : Biochemistry, Physiology, and Food Science / edited by Motonaka Kuroda.

Format:

Book

Contributor:

Kuroda, Motonaka, editor.

Language:

English

Subjects (All):

Food science.

Food--Analysis.

Food.

Chemistry.

Physiology.

Neurosciences.

Food Science.

Food Chemistry.

Neuroscience.

Local Subjects:

Food Science.

Food Chemistry.

Physiology.

Neuroscience.

Physical Description:

1 online resource (294 pages)

Edition:

1st ed. 2024.

Place of Publication:

Singapore : Springer Nature Singapore : Imprint: Springer, 2024.

Summary:

This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose. The topics in this book cover physiological studies, including the receptor mechanism, taste nerve recording, and human brain responses using functional MRI. It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience. Non-expert readers interested in food palatability and the deliciousness of foods may also find this book useful. .

Contents:

Chapter 1. Koku Perception and Kokumi Substances

Chapter 2. Kokumi substance as an enhancer of koku: its definition

Chapter 3. Biochemical studies on kokumi γ-glutamyl peptides

Chapter 4. Kokumi substances from garlic; Discovery of glutathione (GSH; γ-Glu-Cys-Gly) as a kokumi substance

Chapter 5. Kokumi substances in soybean seeds

Chapter 6. Kokumi substances in Thai-fermented freshwater fish, ‘Pla-ra’

Chapter 7. Identification and quantification of the kokumi peptide, γ-Glu-Val-Gly, in foods

Chapter 8. Mechanism for perceiving kokumi substances: Involvement of calcium-sensing receptor (CaSR) in the perception of kokumi substances

Chapter 9. Molecular mechanism of enhancement in basic tastes by kokumi substances: A potent calcium-sensing receptor (CaSR) agonist, g-glutamyl-valinyl-glycine, amplifies sweet-induced ATP secretion via cell-to-cell communication in a mouse taste bud

Chapter 10. Enhancement of Combined Umami and Salty Taste by Glutathione in the HumanTongue and Brain

Chapter 11. γ-Glutamyl-valyl-glycine (γ-Glu-Val-Gly) and glutathione (γ-Glu-Cys-Gly) as kokumi substances in rodents

Chapter 12. Effects of the potent kokumi peptide, γ-glutamyl-valyl-glycine, on sensory characteristics of foods and beverages

Chapter 13. Perceptual and nutritional impact of kokumi compounds

Chapter 14. Amino acids, α-peptides, and their related kokumi substances

Chapter 15. Biochemical studies on lipid-related kokumi substances

Chapter 16. Involvement of GPR120 in perception of fatty oral sensations in humans

Chapter 17. Overview and future prospectives of studies on kokumi substances.

Notes:

Includes bibliographical references.

ISBN:

981-9983-03-7