The receptors, sources, taste perception process and flavor presentation mechanism of kokumi peptide. (IMAGE)
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Kokumi is a sensory concept distinct from the five basic tastes, defined not by a specific flavor quality of its own but by its capacity to modify and enhance the overall gustatory profile through characteristics commonly described as “mouthfulness”, “continuity”, and “thickness”. Kokumi peptide have garnered considerable interest due to its dual functionality: it not only amplifies umami synergistic effects, but also effectively suppress unpleasant flavors. Therefore, focus on the flavor-enhancing mechanisms of “Kokumi” peptides, their receptor interactions (particularly calcium-sensitive receptors), their natural sources, and their applications in food.
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Food Science of Animal Product, Tsinghua University Press
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