Titlebook: Kokumi Substance as an Enhancer of Koku; Biochemistry, Physio Motonaka Kuroda Book 2024 The Editor(s) (if applicable) and The Author(s), un

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Kokumi Substances from Garlic; Discovery of Glutathione (GSH; γ-Glu-Cys-Gly) as a Kokumi Substanceerformance liquid chromatography was performed to quantify glutathione in various foods, such as meat and meat products, chicken, seafood, vegetables, and alcoholic beverages. A sensory evaluation of glutathione revealed a lower threshold in an umami solution than in water. Furthermore, the addition

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Kokumi Substances in Thai-Fermented Freshwater Fish, “,” carbon source(s) is added to promote flavor development from the surviving halophilic bacteria. Roasted rice, rice bran, flour, and/or sugar are the most common carbon sources. After the introduction to . production, the development of umami and koku in . is explained. Besides providing saltiness t

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Identification and Quantification of the Kokumi Peptide, γ-Glu-Val-Gly, in Foodsheese made from ewe’s milk, 1.2–1.9 μmole/kg. γ-Glu-Val-Gly positively correlated with the quality grade of dark-colored soy sauce (correlation coefficient . = 0.810, . < 0.05). These results suggest that γ-Glu-Val-Gly is widely distributed in foods, particularly in fermented foods, and also that th

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γ-Glutamyl-Valyl-Glycine (γ-Glu-Val-Gly) and Glutathione (γ-Glu-Cys-Gly) as Kokumi Substances in Rodue, or both. Similar results were obtained for glutathione in mice. The results obtained in rodents may partially provide the underlying mechanisms through which kokumi substances induce thickness, mouthfulness, and lingeringness (continuity) in humans.

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