Kokumi Substance as an Enhancer of Koku

Chapter 1. Koku Perception and Kokumi Substances.- Chapter 2. Kokumi substance as an enhancer of koku: its definition.- Chapter 3. Biochemical studies on kokumi ?-glutamyl peptides.- Chapter 4. Kokumi substances from garlic; Discovery of glutathione (GSH; ?-Glu-Cys-Gly) as a kokumi substance.- Chapter 5. Kokumi substances in soybean seeds.- Chapter 6. Kokumi substances in Thai-fermented freshwater fish, 'Pla-ra'.- Chapter 7. Identification and quantification of the kokumi peptide, ?-Glu-Val-Gly, in foods.- Chapter 8. Mechanism for perceiving kokumi substances: Involvement of calcium-sensing receptor (CaSR) in the perception of kokumi substances.- Chapter 9. Molecular mechanism of enhancement in basic tastes by kokumi substances: A potent calcium-sensing receptor (CaSR) agonist, g-glutamyl-valinyl-glycine, amplifies sweet-induced ATP secretion via cell-to-cell communication in a mouse taste bud.- Chapter 10. Enhancement of Combined Umami and Salty Taste by Glutathione in the HumanTongue and Brain.- Chapter 11. ?-Glutamyl-valyl-glycine (?-Glu-Val-Gly) and glutathione (?-Glu-Cys-Gly) as kokumi substances in rodents.- Chapter 12. Effects of the potent kokumi peptide, ?-glutamyl-valyl-glycine, on sensory characteristics of foods and beverages.- Chapter 13. Perceptual and nutritional impact of kokumi compounds.- Chapter 14. Amino acids, a-peptides, and their related kokumi substances.- Chapter 15. Biochemical studies on lipid-related kokumi substances.- Chapter 16. Involvement of GPR120 in perception of fatty oral sensations in humans.- Chapter 17. Overview and future prospectives of studies on kokumi substances.