Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science

Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science

Kuroda, Motonaka

Hardcover

Medical ReferenceTechnology & EngineeringAnatomy & Physiology

ISBN10: 9819983029
ISBN13: 9789819983025
Publisher: Springer
Published: Feb 20 2024
Pages: 296
Weight: 1.45
Height: 0.16 Width: 5.91 Depth: 9.06
Language: English
This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances.

Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called koku is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose.

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