Kokumi Substance as an Enhancer of Koku

Biochemistry, Physiology, and Food Science

Häftad, Engelska, 2025

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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.

Produktinformation

Utgivningsdatum2025-02-22
Mått155 x 235 x 16 mm
Vikt526 g
FormatHäftad
SpråkEngelska
Antal sidor296
FörlagSpringer Verlag, Singapore
ISBN9789819983056

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Motonaka Kuroda has been a Corporate Fellow at Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., Japan, since 2021. His research interests include sensory science, molecular mechanism and food chemistry of flavor substances. He has been a member of board of delegates at Japan Society for Bioscience, Biotechnology, and Agrochemistry since 2018, and a councilor of Japanese Association for the Study of Taste and Smell since 2019.

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.