Abstract
The perception of “Koku” in food has been associated with deliciousness, but its definition has been vague, leading to its ambiguous usage. In recent years, efforts have been made to clarify the definition of koku perception. It has been discovered that koku perception encompasses the overall sensory experience of taste, aroma, and texture and can be objectively described in terms of three elements: complexity, mouthfulness, and lastingness. Additionally, certain substances have been identified as enhancers of koku perception.
This paper provides a definition of koku perception and explains the three elements based on this definition and the substances that enhance koku perception. Furthermore, it explores the role of kokumi substances in koku perception.
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© 2024 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.
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Nishimura, T. (2024). Koku Perception and Kokumi Substances. In: Kuroda, M. (eds) Kokumi Substance as an Enhancer of Koku. Springer, Singapore. https://doi.org/10.1007/978-981-99-8303-2_1
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DOI: https://doi.org/10.1007/978-981-99-8303-2_1
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