Construct · 1 fields · 1 citations

kokumi: a standalone construct

One name. One construct. A landmark on the map.

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Food science

a taste-enhancing quality of richness, continuity and mouthfulness produced by compounds such as gamma-glutamyl peptides acting on the calcium-sensing receptor.

In food science, kokumi refers to a taste-enhancing quality of richness, continuity and mouthfulness produced by compounds such as gamma-glutamyl peptides acting on the calcium-sensing receptor. This meaning comes from Ohsu (2010) in Journal of Biological Chemistry.[1]

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Nearby constructs

continuity4 fields · 4 citationsjingle · one word, four constructs quality6 fields · 13 citationsjingle · one name, six constructs receptor2 fields · 2 citationsjingle · one word, two constructs

References

Ohsu, T., Amino, Y., Nagasaki, H., Yamanaka, T., Takeshita, S., Hatanaka, T., Maruyama, Y., Miyamura, N., & Eto, Y. (2010). Involvement of the Calcium-sensing Receptor in Human Taste Perception. Journal of Biological Chemistry, 285(2), 1016-1022. https://doi.org/10.1074/jbc.m109.029165

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