BookToshihide Nishimura, Motonaka Kuroda, editors.
Summary: This is the first book to explore the science underlying the concept of "koku", which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku - Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Contents:
Intro; Preface; Contents;
Chapter 1: Definition of "Koku" Involved in Food Palatability; 1.1 Koku Attributes in Foods; 1.2 Definitions of Koku and Koku Attributes; 1.2.1 Factors Involved in Food Palatability; 1.2.2 Definition of Koku Attributes; 1.3 Elements and Compounds Involved in Koku Attributes; 1.3.1 Complexity; 1.3.2 Mouthfulness; 1.3.3 Lingeringness (Continuity); 1.4 Regulation of the Intensity of Koku Attributes in Food Development; 1.4.1 Production of Foods Possessing Koku Attributes; 1.4.2 Application of Substances with Enhancing Effects on Koku Attributes 1.4.3 Combinations with Foods Possessing Koku Attributes1.5 Koku Differs from Kokumi in Food Sensations (Fig. 1.14); References;
Chapter 2: Umami and Koku: Essential Roles in Enhancing Palatability of Food; 2.1 Characteristics of Japanese Cuisine; 2.1.1 Rich Variety of Ingredients; 2.1.2 Dashi Culture; 2.2 Discovery of Glutamate as an Essential Component of Dashi; 2.2.1 Professor Kikunae Ikeda; 2.2.2 Glutamic Acid vs. Glutamate; 2.2.3 Global Recognition of Umami; 2.3 Discovery of Other Umami Substances; 2.4 Synergism; 2.5 Dual Function of Glutamate; 2.6 Flavor-Enhancing Action of Glutamate 2.7 Koku2.8 Koku vs. Kokumi; 2.9 CaSR Agonists; 2.10 Interaction Between Glutamate and Kokumi Substance; 2.11 Summary; References;
Chapter 3: The Quest for Umami; 3.1 Introduction; 3.2 Umami of Fermented Sauces; 3.3 Umami from Seaweeds: Dashi; 3.4 Umami from Cephalopods; 3.5 Umami and Sous Vide-Prepared Meat; 3.6 Umami and Kokumi; 3.7 Public Dissemination and Outreach; References;
Chapter 4: Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages; 4.1 Introduction; 4.2 Materials and Methods; 4.2.1 Preparation of Samples; 4.2.2 Sensory Evaluation 4.2.2.1 Effect of the Addition of Umami Compounds on the Quality of Sausages4.2.2.2 Effect of the Addition of Fats on the Quality of Sausages; 4.2.2.3 Panelists; 4.2.2.4 Analyses of Aroma Compounds; 4.3 Results and Discussion; 4.3.1 Effect of Amount of Umami Compounds on Sensory Characteristics of Pork Sausages; 4.3.2 Effect of Fats Contents on Sensory Characteristics of Pork Sausages; 4.3.3 Analyses and Identification of Aroma Compounds Involved in Non-smoked Sausages; 4.3.4 Effect of Fat Content on the Amount of Released Aroma Compounds; References
Chapter 5: The Components Contributing to the Thickness of Beer Aroma5.1 Introduction; 5.2 Results and Discussion; 5.2.1 Preparation of the Extracts for GC-O Analysis; 5.2.2 Identification and Quantitation of Odorants; 5.2.3 Sensory Evaluation; 5.2.4 Construction of the Base Framework Structure Using 25 Odorants with Higher Charm Values and OAVs; 5.2.5 Investigation of the Malty Aroma Fraction; 5.2.6 Other Odorants with No Independent Contributions to Overall Aroma Characteristics; 5.3 Conclusion; References;
Chapter 6: Koku Attribute-Enhancing Odor Compounds; 6.1 Introduction