Recent Advances in Kokumi Substances

doi:10.7506/spkx1002-6630-201519054

Abstract

Abstract:

The concept and history of kokumi, the detection methods of novel kokumi substances, namely sensory evaluation
and calcium-sensing receptor assay, and the chemical structure of known kokumi substances are reviewed in this paper.
There are two major pathways for exploring novel kokumi substances: by separation and extraction from food materials
and by chemical synthesis and subsequent screening. The known kokumi substances mainly include amino acid derivatives,
oligopeptides and substituted pyridine.

Key words: kokumi substance, flavor enhancer, detection method, peptide

CLC Number:

TS202.3

ZENG Zhen, JIANG Hong. Recent Advances in Kokumi Substances[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201519054.

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Recent Advances in Kokumi Substances

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