Abstract
With the improvement of living standards and dietary habits, the flavor and quality of food are highly sought after; therefore people are pursuing to experi- ence more delicious food. Many researchers in food flavor area are seeking mole- cules which make food more delicious and healthier. More and more investigators are studying the relation between taste molecules and gustation receptor. Kokumi taste is a kind of sensory feeling, such as thickness, mouthfulness, complexity, and increasing the continuity of the perception of food taste at the same time. As a new defined taste, in the sensory area, kokumi taste is being studied. This article deals with the finding of kokumi taste, detection of kokumi substances, and discussing kokumi taste mechanism. The major section of this review will relate to the kokumi- tasting components which have been published lately, such as y-glutamyl peptides etc.
Keywords: Calcium-sensing receptor, y-glutamyl peptides, kokumi, mouthfulness, taste, thickness.
Graphical Abstract
Mini-Reviews in Organic Chemistry
Title:Effect of Peptides on New Taste Sensation: Kokumi-Review
Volume: 13 Issue: 4
Author(s): Tao Feng, Zhiwen Zhang, Haining Zhuang, Jinjie Zhou and Zhimin Xu
Affiliation:
Keywords: Calcium-sensing receptor, y-glutamyl peptides, kokumi, mouthfulness, taste, thickness.
Abstract: With the improvement of living standards and dietary habits, the flavor and quality of food are highly sought after; therefore people are pursuing to experi- ence more delicious food. Many researchers in food flavor area are seeking mole- cules which make food more delicious and healthier. More and more investigators are studying the relation between taste molecules and gustation receptor. Kokumi taste is a kind of sensory feeling, such as thickness, mouthfulness, complexity, and increasing the continuity of the perception of food taste at the same time. As a new defined taste, in the sensory area, kokumi taste is being studied. This article deals with the finding of kokumi taste, detection of kokumi substances, and discussing kokumi taste mechanism. The major section of this review will relate to the kokumi- tasting components which have been published lately, such as y-glutamyl peptides etc.
Export Options
About this article
Cite this article as:
Feng Tao, Zhang Zhiwen, Zhuang Haining, Zhou Jinjie and Xu Zhimin, Effect of Peptides on New Taste Sensation: Kokumi-Review, Mini-Reviews in Organic Chemistry 2016; 13 (4) . https://dx.doi.org/10.2174/1570193X13666160530144058
DOI https://dx.doi.org/10.2174/1570193X13666160530144058 |
Print ISSN 1570-193X |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-6298 |

- Author Guidelines
- Bentham Author Support Services (BASS)
- Graphical Abstracts
- Fabricating and Stating False Information
- Research Misconduct
- Post Publication Discussions and Corrections
- Publishing Ethics and Rectitude
- Increase Visibility of Your Article
- Archiving Policies
- Peer Review Workflow
- Order Your Article Before Print
- Promote Your Article
- Manuscript Transfer Facility
- Editorial Policies
- Allegations from Whistleblowers