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- W4220795612 abstract "Some foods are known to have flavors such as complexity, mouthfulness and continuity that cannot be explained by the five basic tastes alone. Previously, the compounds responsible for such flavoring effect of garlic extract has been investigated, and sulfur-containing compounds including glutathione were found to be responsible for this effect, although they are tasteless at the concentration tested. Substances with these properties were proposed to be referred to as kokumi substances. From that glutathione was one of the agonists of the calcium-sensing receptor (CaSR), it was hypothesized that CaSR was involved in the perception of kokumi substances. From the results as [1] all CaSR agonists have a property of kokumi substance, [2] the sensory effect of kokumi peptides eliminated by a CaSR specific antagonist, [3] the CaSR activity of γ-glutamyl peptides positively correlated to sensory activity as kokumi substance, CaSR was suggested to be involved in the perception of kokumi substances. Among the γ-glutamyl peptides tested, γ-Glu-Val-Gly was found be as potent kokumi substance. γ-Glu-Val-Gly enhanced the intensity of mouthfulness, and continuity when added to chicken consommé and reduced-fat peanut butter. These results suggest that γ-Glu-Val-Gly is a potent kokumi peptide and would be useful for improving the flavor of food." @default.
- W4220795612 created "2022-04-03" @default.
- W4220795612 creator A5064466345 @default.
- W4220795612 date "2022-06-01" @default.
- W4220795612 modified "2023-09-30" @default.
- W4220795612 title "Perceptive mechanism and sensory characteristics of kokumi substances" @default.
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- W4220795612 doi "https://doi.org/10.1016/j.sctalk.2022.100011" @default.
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