Year: 2024
Type: conference-paper
Abstract: Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the kokumi sensory concept (Yamamoto & Inui-Yamamoto 2023).
DOI: 10.58233/yivamy9x
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407606238