Intro; Preface; Contents; Chapter 1: Definition of "Koku" Involved in Food Palatability; 1.1 Koku Attributes in Foods; 1.2 Definitions of Koku and Koku Attributes; 1.2.1 Factors Involved in Food Palatability; 1.2.2 Definition of Koku Attributes; 1.3 Elements and Compounds Involved in Koku Attributes; 1.3.1 Complexity; 1.3.2 Mouthfulness; 1.3.3 Lingeringness (Continuity); 1.4 Regulation of the Intensity of Koku Attributes in Food Development; 1.4.1 Production of Foods Possessing Koku Attributes; 1.4.2 Application of Substances with Enhancing Effects on Koku Attributes

1.4.3 Combinations with Foods Possessing Koku Attributes1.5 Koku Differs from Kokumi in Food Sensations (Fig. 1.14); References; Chapter 2: Umami and Koku: Essential Roles in Enhancing Palatability of Food; 2.1 Characteristics of Japanese Cuisine; 2.1.1 Rich Variety of Ingredients; 2.1.2 Dashi Culture; 2.2 Discovery of Glutamate as an Essential Component of Dashi; 2.2.1 Professor Kikunae Ikeda; 2.2.2 Glutamic Acid vs. Glutamate; 2.2.3 Global Recognition of Umami; 2.3 Discovery of Other Umami Substances; 2.4 Synergism; 2.5 Dual Function of Glutamate; 2.6 Flavor-Enhancing Action of Glutamate

2.7 Koku2.8 Koku vs. Kokumi; 2.9 CaSR Agonists; 2.10 Interaction Between Glutamate and Kokumi Substance; 2.11 Summary; References; Chapter 3: The Quest for Umami; 3.1 Introduction; 3.2 Umami of Fermented Sauces; 3.3 Umami from Seaweeds: Dashi; 3.4 Umami from Cephalopods; 3.5 Umami and Sous Vide-Prepared Meat; 3.6 Umami and Kokumi; 3.7 Public Dissemination and Outreach; References; Chapter 4: Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages; 4.1 Introduction; 4.2 Materials and Methods; 4.2.1 Preparation of Samples; 4.2.2 Sensory Evaluation

4.2.2.1 Effect of the Addition of Umami Compounds on the Quality of Sausages4.2.2.2 Effect of the Addition of Fats on the Quality of Sausages; 4.2.2.3 Panelists; 4.2.2.4 Analyses of Aroma Compounds; 4.3 Results and Discussion; 4.3.1 Effect of Amount of Umami Compounds on Sensory Characteristics of Pork Sausages; 4.3.2 Effect of Fats Contents on Sensory Characteristics of Pork Sausages; 4.3.3 Analyses and Identification of Aroma Compounds Involved in Non-smoked Sausages; 4.3.4 Effect of Fat Content on the Amount of Released Aroma Compounds; References

Chapter 5: The Components Contributing to the Thickness of Beer Aroma5.1 Introduction; 5.2 Results and Discussion; 5.2.1 Preparation of the Extracts for GC-O Analysis; 5.2.2 Identification and Quantitation of Odorants; 5.2.3 Sensory Evaluation; 5.2.4 Construction of the Base Framework Structure Using 25 Odorants with Higher Charm Values and OAVs; 5.2.5 Investigation of the Malty Aroma Fraction; 5.2.6 Other Odorants with No Independent Contributions to Overall Aroma Characteristics; 5.3 Conclusion; References; Chapter 6: Koku Attribute-Enhancing Odor Compounds; 6.1 Introduction