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Koku in Food Science and Physiology

Recent Research on a Key Concept in Palatability

  • Toshihide Nishimura
  • Motonaka Kuroda
Book

Table of contents

  1. Front Matter
    Pages i-vii
  2. Ole G. Mouritsen
    Pages 33-45
  3. Toshihide Nishimura, Ai Egusa Saiga
    Pages 47-58
  4. Yoshiko Kurobayashi, Satoshi Fujiwara, Tomona Matsumoto, Akira Nakanishi
    Pages 73-83
  5. Sara C. M. Leijon, Nirupa Chaudhari, Stephen D. Roper
    Pages 171-187
  6. Toshihide Nishimura, Motonaka Kuroda
    Pages 189-193

About this book

Introduction

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.


Keywords

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

Editors and affiliations

  • Toshihide Nishimura
    • 1
  • Motonaka Kuroda
    • 2
  1. 1.Faculty of NutritionKagawa Nutrition UniversitySakado, ChiyodaJapan
  2. 2.Institute of Food Sciences & Technologies, AjinomotoSuzuki-cho, KawasakiJapan

Bibliographic information

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