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Koku in Food Science and Physiology

Recent Research on a Key Concept in Palatability

  • Book
  • © 2019

Overview

Editors:
  1. Toshihide Nishimura

    1. Faculty of Nutrition, Kagawa Nutrition University, Sakado, Chiyoda, Japan

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  2. Motonaka Kuroda

    1. Institute of Food Sciences & Technologies, Ajinomoto, Suzuki-cho, Kawasaki, Japan

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    You can also search for this editor in PubMed   Google Scholar

  • The first scientific book focusing on the role of koku in food palatability
  • Discusses koku from a food science perspective
  • Describes the basic mechanism of koku enhancement

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-vii
    Download chapter PDF

  2. Definition of “Koku” Involved in Food Palatability

    • Toshihide Nishimura
    Pages 1-16

  3. Umami and Koku: Essential Roles in Enhancing Palatability of Food

    • Takashi Yamamoto
    Pages 17-31

  4. The Quest for Umami

    • Ole G. Mouritsen
    Pages 33-45

  5. Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages

    • Toshihide Nishimura, Ai Egusa Saiga
    Pages 47-58

  6. The Components Contributing to the Thickness of Beer Aroma

    • Toru Kishimoto
    Pages 59-72

  7. Koku Attribute-Enhancing Odor Compounds

    • Yoshiko Kurobayashi, Satoshi Fujiwara, Tomona Matsumoto, Akira Nakanishi
    Pages 73-83

  8. Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods

    • Motonaka Kuroda, Naohiro Miyamura
    Pages 85-133

  9. Mechanism of Kokumi Substance Perception: Role of Calcium-Sensing Receptor (CaSR) in Perceiving Kokumi Substances

    • Yutaka Maruyama, Motonaka Kuroda
    Pages 135-169

  10. Mouse Trigeminal Neurons Respond to Kokumi Substances

    • Sara C. M. Leijon, Nirupa Chaudhari, Stephen D. Roper
    Pages 171-187

  11. Overview and Future Prospect of Studies on Koku

    • Toshihide Nishimura, Motonaka Kuroda
    Pages 189-193
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Keywords

About this book

This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku – Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

Editors and Affiliations

  • Faculty of Nutrition, Kagawa Nutrition University, Sakado, Chiyoda, Japan

    Toshihide Nishimura

  • Institute of Food Sciences & Technologies, Ajinomoto, Suzuki-cho, Kawasaki, Japan

    Motonaka Kuroda

About the editors

​Toshihide Nishimura (Kagawa Nutrition University, Saitama, JAPAN)
Motonaka Kuroda (Ajinomoto Co., Inc, Kanagawa, Japan)

Bibliographic Information

  • Book Title: Koku in Food Science and Physiology

  • Book Subtitle: Recent Research on a Key Concept in Palatability

  • Editors: Toshihide Nishimura, Motonaka Kuroda

  • DOI: https://doi.org/10.1007/978-981-13-8453-0

  • Publisher: Springer Singapore

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Nature Singapore Pte Ltd. 2019

  • Hardcover ISBN: 978-981-13-8452-3Published: 16 October 2019

  • Softcover ISBN: 978-981-13-8455-4Published: 16 October 2020

  • eBook ISBN: 978-981-13-8453-0Published: 28 September 2019

  • Edition Number: 1

  • Number of Pages: VII, 193

  • Number of Illustrations: 34 b/w illustrations, 46 illustrations in colour

  • Topics: Human Physiology, Food Science, Neurosciences, Cell Physiology, Nutrition, Biochemistry, general

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