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Effects of the Potent Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on Sensory Characteristics of Foods and Beverages

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Kokumi Substance as an Enhancer of Koku

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Abstract

Recent studies demonstrated that kokumi substances, such as glutathione, are perceived via the calcium-sensing receptor (CaSR). Screening with the 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 consommé, hamburger steak, orange flavored drink, and reduced-fat foods (peanut butter, French dressing and custard cream) were investigated using a descriptive analysis. The addition of γ-Glu-Val-Gly significantly enhanced umami, mouthfulness, and the mouth coating in chicken consommé, and oiliness, umami, the thickness of taste in gravy, the middle and last meaty flavor, and pepper flavor in hamburger steak. The addition of this peptide significantly enhanced sweetness, the thickness of taste, and juiciness in orange flavored drink. In reduced-fat foods, the addition of γ-Glu-Val-Gly significantly enhanced thickness of taste, continuity, aftertaste, and oiliness. Collectively, these results suggest that the kokumi peptide, γ-Glu-Val-Gly, modifies several sensory characteristics in various foods. As a kokumi substance, γ-Glu-Val-Gly has no taste of its own and, thus, may be used to enhance the flavor of both savory and sweet foods.

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Abbreviations

CaSR:

Calcium-sensing receptor

FEMA:

Flavor and Extract Manufacturers’ Association

GSH:

Glutathione

IMP:

Inosine monophosphate

JECFA:

The joint FAO/WHO expert committee

MSG:

Monosodium glutamate

γ-Glu-Val-Gly:

γ-Glutamyl-valyl-glycine

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Acknowledgments

I sincerely thank Dr. Yuzuru Eto and Mr. Naohiro Miyamura of Ajinomoto Co., Inc. for their encouragement and continued support of this work. I thank Ms. Sharon McEvoy and Dr. Dawn Chapman of the National Food Laboratory LLC for their cooperation and valuable discussions. I also thank Dr. Chinatsu Kasamatsu and Dr. Hiroya Kawasaki for their valuable suggestions on sensory evaluations. I thank Mr. Hiroaki Nagasaki, Mr. Tomohiko Yamanaka, Mr. Fusataka Kenmotsu, Mr. Takashi Miyaki, Mr. Takaho Tajima, Mr. Shuichi Jo, Mr. Keita Sasaki, and Ms. Takako Hirose of Ajinomoto Co., Inc., for their assistance. I am grateful to the panelists who participated in sensory evaluations.

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  1. Institute of Food Research and Technologies, Ajinomoto Co., Inc., Kawasaki, Kanagawa, Japan

    Motonaka Kuroda

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  1. Motonaka Kuroda
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Correspondence to Motonaka Kuroda .

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  1. Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., Kawasaki, Kanagawa, Japan

    Motonaka Kuroda

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Kuroda, M. (2024). Effects of the Potent Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on Sensory Characteristics of Foods and Beverages. In: Kuroda, M. (eds) Kokumi Substance as an Enhancer of Koku. Springer, Singapore. https://doi.org/10.1007/978-981-99-8303-2_12

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