Perceptual and Nutritional Impact of Kokumi Compounds

The chapter first reviews the impact of kokumi compounds on sensory perception, then highlights opportunities to use koku sensations to support product reformulation and to impact energy perception and finally provides an outlook on research gaps and future directions. Many desirable sensory characteristics are enhanced by the addition of kokumi compounds to foods which can have a positive effect on consumer acceptance and product liking. Kokumi compounds impact not only the flavor of foods but also mouthfeel properties that are often associated with the presence of fat and calories. Adding kokumi compounds to reduced calorie soups and broths can enhance the perceived sensory intensity for sensations linked to calorie perception and enhance desirable sensory qualities linked to hedonic appeal. This raises the possibility that enhancement of sensory intensity with kokumi compounds could be applied to support reformulation efforts such as reduced fat or reduced calorie products by impacting how consumers perceive the energy content through sensory properties. Currently findings are limited to measuring expectations of fullness, and would need to be further confirmed through controlled feeding trials to quantity the impact of koku enhancement on energy intake and post-meal satiety to assess whether this could be a viable strategy to support long-term reductions in energy intake.