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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Koku Perception and Kokumi Substancesyears, efforts have been made to clarify the definition of koku perception. It has been discovered that koku perception encompasses the overall sensory experience of taste, aroma, and texture and can be objectively described in terms of three elements: complexity, mouthfulness, and lastingness. Addi

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Kokumi Substance as an Enhancer of Koku: Its Definitione proposed as complexity, mouthfulness, and lingeringness (continuity). Koku-enhancing substances are divided into three groups: taste-related substances, smell-related ones, and texture-related ones. Taste-related koku-enhancing substances consist of tastants and taste-modulators. Regarding koku-en

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Biochemical Studies on Kokumi γ-Glutamyl Peptifdess, and lastingness (continuity), when added to basic taste solutions or food, but are tasteless themselves at the dose tested. Among the kokumi substances reported to date, γ-glutamyl peptides have been examined in detail. This chapter introduces studies on γ-glutamyl peptides. γ-Glu-Leu, γ-Glu-Val,

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