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