| Classification of compounds enhancing "koku" to foods and the discovery of a novel "koku" -enhancing compound |
| Toshihide Nishimura, Nippon Veterinary and Life Science University |
| Attractive character of umami spreaded in the world |
| Kenzo Kurihara, Aomori University |
| Concept of koku and its scientific background |
| Takashi Yamamoto, Department of Health and Nutrition, Faculty of Health Science, Kio University |
| Cooking conditions of soup stock and its palatability |
| Keiko Shibata, Faculty of Nutrition, Kagawa Nutrition University |
| Flavor character of CaSR agonist (kokumi substances) |
| Naohiro Miyamura, Institute of Food Science & Technologies, Ajinomoto Co., Inc. |
| Umami and emotion |
| Hisao Nishijo, System Emotional Science, Graduate School of Medicine and Pharmaceutical Sciences, University of Toyama |
