Skip to main content
SpringerLink
Log in

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

  • Chapter
  • First Online:
Koku in Food Science and Physiology

Abstract

Certain foods are known to have flavor characteristics such as continuity and mouthfulness which cannot be explained by the five basic tastes alone. It has been demonstrated that these sensations are evoked by the addition of kokumi substances, flavor modifiers with no taste of their own, which are considered to be one of “koku”-imparting factors. Recent studies have demonstrated that kokumi substances such as glutathione are perceived via the calcium-sensing receptor (CaSR). Screening with CaSR assay and sensory evaluations have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In the present study, the sensory effects of γ-Glu-Val-Gly on chicken consommé, reduced-fat peanut butter, and reduced-fat custard cream were investigated by descriptive analysis. Chicken consommé containing γ-Glu-Val-Gly had significantly stronger umami, mouthfulness, and mouth-coating characteristics than those of the control. In addition, γ-Glu-Val-Gly significantly increased the oiliness, thick flavor, and aftertaste of reduced-fat peanut butter, significantly increased the thickness of taste of reduced-fat custard cream, and significantly increased the aftertaste of reduced-fat French dressing. These data indicated that a kokumi peptide, γ-Glu-Val-Gly, can enhance umami, mouthfulness, and mouth-coating of chicken consommé; enhance oiliness, thickness of taste, and aftertaste of reduced-fat peanut butter; enhance thickness of taste of reduced-fat custard cream; and enhance aftertaste of reduced-fat French dressing. As a kokumi substance, γ-Glu-Val-Gly has no taste of its own; it can therefore be used to improve the flavor of both savory and sweet foods.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Abbreviations

γ-Glu-Val-Gly:

γ-Glutamyl-valyl-glycine

GSH:

Glutathione

CaSR:

Calcium-sensing receptor

FEMA:

Flavor and extract manufacturers association

IMP:

Inosine monophosphate

JECFA:

The joint FAO/WHO expert committee

MSG:

Monosodium glutamate

References

  • Abdel-Haleem AM, Awad RA (2015) Some quality attributes of low fat ice cream substituted with hulless barley flour and barley β-glucan. J Food Sci Technol 52:6425–6434

    Article  CAS  Google Scholar 

  • Aghdaei SSA, Aslami M, Geefan SB, Ranjbar A (2014) Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetics in mayonnaise. J Food Sci Technol 51:2748–2754

    Article  CAS  Google Scholar 

  • Amelia I, Drake MA, Nelson B, Barbano DM (2013) A new method for the production of low-fat Cheddar cheese. J Dairy Sci 96:4870–4884

    Article  CAS  Google Scholar 

  • Armenta JM, Cortes DF, Pisciotta JM, Shuman JL, Blakeslee K, Rasoloson D (2010) Sensitive and rapid method for amino acid quantification in Malaria biological samples using AccQ-Tag ultra performance liquid chromatography-electrospray ionization-MS/MS with multiple reaction monitoring. Anal Chem 82:548–558

    Article  CAS  Google Scholar 

  • Arocas A, Sanz T, Varela P, Fiszman SM (2010) Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition. J Food Sci 75:S132–S140

    Article  CAS  Google Scholar 

  • Azari-Anpar M, Khomeiri M, Ghafouri-Oskuei H, Aghajani N (2017) Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent. J Food Sci Technol 54:1175–1183

    Article  CAS  Google Scholar 

  • Bernardino-Nicanor A, Hinojosa-Hernandez EN, Juarez-Goiz JMS, Montanez-Soto JL, Ramirez-Ortiz ME, Gonzalez-Cruz L (2015) Quality of Opuntia robusta and its use in development of mayonnaise like product. J Food Sci Technol 52:343–350

    Article  CAS  Google Scholar 

  • Dawid C, Hofmann T (2012) Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.). J Agric Food Chem 60:11877–11888

    Article  CAS  Google Scholar 

  • de Souza Fernandes D, Leonel M, Del Bem MS, Mischan MM, Garcia ÉL, Dos Santos TPR (2017) Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. J Food Sci Technol 54:1357–1367

    Article  CAS  Google Scholar 

  • Dunkel A, Koster J, Hofmann T (2007) Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem 55:6712–6719

    Article  CAS  Google Scholar 

  • Fernandes SS, Mellado MMS (2018) Development of mayonnaise with substitution of oil or egg yolk by the addition of chia (Salvia Hispanica L.) mucilage. J Food Sci 83:74–83

    Article  CAS  Google Scholar 

  • Flett KL, Duizer LM, Goff D (2010) Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan. J Food Sci 75:S255–S261

    Article  CAS  Google Scholar 

  • Furukawa H (1977) The sensory test and the selection of panellists. In: Proc. 7th Symp. Sensory inspection, pp 111

    Google Scholar 

  • Guo Y, Zhang X, Hao W, Xie Y, Chen L, Li Z, Zhu B, Feng X (2018) Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydr Polym 198:620–630

    Article  CAS  Google Scholar 

  • Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T (2016) Formation of kokumi-enhancing γ-glutamyl dipeptides in parmesan cheese by means of γ-glutamyltransferase activity and stable isotope double-labelling studies. J Agric Food Chem 64:1784–1793

    Article  CAS  Google Scholar 

  • Kuroda M, Nagaba N, Tsubuku T, Kawajiri H, Ueda Y (1997) Simultaneous determination of glutathione, gamma-glutamylcysteine and cysteine in commercial yeast extract by HPLC with fluorimetric detection. Food Sci Tech Int, 3, 239–240

    Article  CAS  Google Scholar 

  • Kuroda M, Kato Y, Yamazaki J, Kageyama N, Mizukoshi T, Miyano H, Eto Y (2012a) Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high performance liquid chromatography-tandem mass spectrometry. Food Chem 134:1640–1644

    Article  CAS  Google Scholar 

  • Kuroda M, Kato Y, Yamazaki J, Kai Y, Mizukoshi T, Miyano H, Eto Y (2012b) Determination and quantification of γ-glutamyl-valyl-glycine in commercial fish sauces. J Agric Food Chem 60:7291–7296

    Article  CAS  Google Scholar 

  • Kuroda M, Kato Y, Yamazaki J, Kai Y, Mizukoshi T, Miyano H, Eto Y (2013) Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces. Food Chem 141:823–828

    Article  CAS  Google Scholar 

  • Kuroda M, Miyamura N, Mizukoshi T, Miyano H, Kouda T, Eto. Distribution of a kokumi peptide, γ-Glu-Val-Gly, in various fermented foods and the possibility of its contribution to the sensory quality of fermented foods. Ferment Tech 2015, 4:2, https://doi.org/10.4172/2167-7972.1000121

  • Liou BK, Grun IU (2007) Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test. J Food Sci 72:S595–S604

    Article  CAS  Google Scholar 

  • Liu H, Xu XM, Guo SD (2007) Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT Food Sci Technol 40:946–954

    Article  CAS  Google Scholar 

  • Maruyama Y, Yasuda R, Kuroda M, Eto Y (2012) Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells. PLoS ONE, 7, e34489

    Article  CAS  Google Scholar 

  • McClements DJ, Demetriades K (1998) An integrated approach to the development of reduced-fat food emulsions. Crit Rev Food Sci Nutr 38:511–536

    Article  CAS  Google Scholar 

  • Mellies MJ, Vitale C, Jandacek RJ, Lamkin GE, Glueck CJ (1985) The substitution of sucrose polyester for dietary fat in obese, hypercholesterolemic outpatients. Am J Clin Nutr 41:1–12

    Article  CAS  Google Scholar 

  • Miyamura N, Kuroda M, Kato Y, Yamazaki J, Mizukoshi T, Miyano H, Eto Y (2014) Determination and quantification of a kokumi peptide, γ-glutamyl-valyl-glycine, in fermented shrimp paste condiments. Food Sci Tech Res 20:699–703

    Article  CAS  Google Scholar 

  • Miyamura N, Iida Y, Kuroda M, Kato Y, Yamazaki J, Mizukoshi T, Miyano H (2015a) Determination and quantification of kokumi peptide, γ-glutamyl-valyl-glycine, in brewed alcoholic beverages. J Biosci Bioeng 120:311–314

    Article  CAS  Google Scholar 

  • Miyamura N, Jo S, Kuroda M, Kouda T (2015b) Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine. Flavour 4:16

    Article  Google Scholar 

  • Miyamura N, Kuroda M, Kato Y, Yamazaki J, Mizukoshi T, Miyano H (2016) Quantitative analysis of γ-glutamyl-valyl-glycine in fish sauces fermented with koji by LC/MS/MS. Chromatography 37:39–42

    Article  CAS  Google Scholar 

  • Ohsu T, Amino Y, Nagasaki H, Yamanaka T, Takeshita S, Hatanaka T, Maruyama Y, Miyamura N, Eto Y (2010) Involvement of the calcium-sensing receptor in human taste perception. J Biol Chem 285:1016–1022

    Article  CAS  Google Scholar 

  • Patel AS, Jana AH, Aparnathi KD, Pinto SV (2010) Evaluating sago as a functional ingredient in dietetic mango ice cream. J Food Sci Technol 47:582–585

    Article  CAS  Google Scholar 

  • Pimentel TC, Cruz AG, Prudencio SH (2013) Influence of long-chain inulin and lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt. J Dairy Sci 96:6233–6624

    Article  CAS  Google Scholar 

  • Roman L, Martinez MM, Gomez M (2015) Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: a rheological and microstructural study. Food Res Int 74:72–79

    Article  CAS  Google Scholar 

  • Scharbert S, Holzmann N, Hofmann T (2004) Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. J Agric Food Chem 52:3498–3508

    Article  CAS  Google Scholar 

  • Schwarz B, Hofmann T (2009) Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia). J Agric Food Chem 57:3729–3737

    Article  CAS  Google Scholar 

  • Sharma M, Singh AK, Yadav DN (2017) Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch. J Food Sci Technol 54:1638–1645

    Article  CAS  Google Scholar 

  • Shibata M, Hirotsuka M, Mizutani Y, Takahashi H, Kawada T, Matsumiya K, Hayashi Y, Matsumura Y (2017) Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds. Biosci Biotechnol Biochem 81:2168–2177

    Article  CAS  Google Scholar 

  • Su H-P, Lien C-P, Lee T-A, Ho J-H (2010) Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. J Sci Food Agric 90:806–812

    PubMed  CAS  Google Scholar 

  • Sun C, Liu R, Liang B, Wu T, Sui W, Zhang M (2018) Microparticulated whey protein –pectin complex: a texture-controllable gel for low-fat mayonnaise. Food Res Int 108:151–160

    Article  CAS  Google Scholar 

  • Toelstede S, Dunkel A, Hofmann T (2009) A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese. J Agric Food Chem 57:1440–1448

    Article  CAS  Google Scholar 

  • Tomaschunas M, Zorb R, Fischer J, Kohn E, Hinrichs J, Busch-Stockfisch M (2013) Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Sci 95:629–640

    Article  CAS  Google Scholar 

  • Ueda Y, Sakaguchi M, Hirayama K, Miyajima R, Kimizuka A (1990) Characteristic flavor constituents in water extract of garlic. Agric Biol Chem 54:163–169

    CAS  Google Scholar 

  • Ueda Y, Tsubuku T, Miyajima R (1994) Composition of sulfur-containing components in onion and their flavor characters. Biosci Biotechnol Biochem 61:108–110

    Article  Google Scholar 

  • Ueda Y, Yonemitsu M, Tsubuku T, Sakaguchi M, Miyajima R (1997) Flavor characteristics of glutathione in raw and cooked foodstuffs. Biosci Biotechnol Biochem 61:1977–1980

    Article  CAS  Google Scholar 

  • Wendin K, Aaby K, Edris A, Ellekjaer MR, Albin R, Bergensahl B, Johansson L, Willers EP, Solheim R (1997) Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners. Food Hydrocol 11:87089

    Article  Google Scholar 

  • Yamaguchi S, Kimizuka A (1979) Psychometric studies on the taste of monosodium glutamate. In: Filer LJ Jr, Garattini S, Kare MR, Reynolds WA, Wurtman RJ (eds) Glutamic acid: advances in biochemistry and physiology. Raven Press, New York, pp 35–54

    Google Scholar 

  • Yildrim M, Sumnu G, Sahin S (2016) Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. Food Sci Biotechnol 25:1613–1618

    Article  CAS  Google Scholar 

  • Yokotsuka T (1961) Aroma and flavor of Japanese soy sauce. Adv Food Res 10:75–134

    Article  CAS  Google Scholar 

  • Yokotsuka T (1986) Soy sauce biochemistry. Adv Food Res 30:195–329

    Article  CAS  Google Scholar 

  • Zhang H, Chen J, Li J, Wei C, Ye X, Shi J, Chen S (2018) Pectin from citrus canning wastewater as potential fat replacer in ice cream. Molecules 23(4). pii: E925. https://doi.org/10.3390/molecules23040925

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We sincerely thank Dr. Kiyoshi Miwa, Dr. Tohru Kouda, and Dr. Yuzuru Eto of Ajinomoto Co., Inc., for their encouragement and continued support of this work. We thank Ms. Sharon McEvoy and Dr. Dawn Chapman of the National Food Laboratory LLC for their cooperation and a valuable discussion. We thank Ms. Yang Xiao Qing and Ms. Tao Wei in Shanghai Ajinomoto R&D Center for their cooperation. We sincerely thank Dr. Hiroshi Miyano, Dr. Toshimi Kizukoshi, Ms. Naoko Kageyama, Ms. Yumiko Kato, Ms. Junko Yamazaki, and Ms. Yuko Kai. We are grateful to Dr. Chinatsu Kasamatsu, Dr. Hiroya Kawasaki, Mr. Hiroaki Nagasaki, Mr. Tomohiko Yamanaka, Mr. Fusataka Kenmotsu, Mr. Toshifumi Imada, Mr. Takashi Miyaki, Mr. Takaho Tajima, Mr. Shuichi Jo, Mr. Keita Sasaki, and Ms. Takako Hirose of Ajinomoto Co., Inc., for their assistance. We are grateful to the panelists who have participated on the sensory evaluation.

Author information

Authors and Affiliations

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

    Motonaka Kuroda & Naohiro Miyamura

Authors
  1. Motonaka Kuroda
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Naohiro Miyamura
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Motonaka Kuroda .

Editor information

Editors and Affiliations

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

    Toshihide Nishimura

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

    Motonaka Kuroda

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Kuroda, M., Miyamura, N. (2019). Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods. In: Nishimura, T., Kuroda, M. (eds) Koku in Food Science and Physiology. Springer, Singapore. https://doi.org/10.1007/978-981-13-8453-0_7

Download citation

Publish with us

Policies and ethics

Search

Navigation