｢コク味｣（kokumi）物質の受容機構と官能特性： 低脂肪食品への有用性を中心に

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  • Perceptive mechanism and sensory characteristics of kokumi substances: Effect on the sensory characteristics of low-fat foods
  • 「 コクミ 」(kokumi)ブッシツ ノ ジュヨウ キコウ ト カンノウ トクセイ : テイシボウ ショクヒン エ ノ ユウヨウセイ オ チュウシン ニ

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抄録

Certain foods are known to have flavor characteristics such as continuity and mouthfulness which cannot be explained by the five basic tastes alone. It has been demonstrated that these sensations are evoked by the addition of kokumi substances, flavor modifiers with no taste of their own, which are considered to be one of“ Koku” -imparting factors. Recent studies have demonstrated that kokumi substances such as glutathione are perceived via the calcium-sensing receptor （CaSR）. Screening with CaSR assay and sensory evaluations have shown that γ-glutamyl-valyl-glycine （γ-Glu-Val-Gly） is a potent kokumi peptide. In the present study, the sensory effects of γ-Glu-Val-Gly on chicken soup, reduced-fat peanuts butter, and reduced-fat custard cream were investigated by descriptive analysis. Chicken soup containing γ-Glu-Val-Gly had significantly stronger thickness, mouthfulness, and continuity than those of the control. In addition, γ-Glu-Val-Gly significantly increased the oiliness, thick flavor, and aftertaste of reduced-fat peanut butter, significantly increased the thickness of taste of reduced-fat custard cream. As a kokumi substance, γ-Glu-Val-Gly has no taste of it own, it can therefore be used to improve the flavor of both savory and sweet foods including reduced-fat foods.

収録刊行物

  • 脂質栄養学

    脂質栄養学 30 (1), 3-13, 2021

    日本脂質栄養学会

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