Umami and “koku” in food palatability

May 25, 2012(Tokyo)

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

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