Koku in Food Science and Physiology

1. Front Matter

   Pages i-vii

   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

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.

• Kokumi
• food science
• Kokumi substance
• Palatability
• Koku attribute
• Koku sensation
• Sensory receptor
• Sensory perception
• Umami
• Phytosterols
• Fermented food
• Taste
• Flavour
• Glutathione
• Ornithine
• Flavour chemistry

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

  Toshihide Nishimura

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

  Motonaka Kuroda

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

Policies and ethics