JuYeon Lee

2 weeks ago | onlinelibrary.wiley.com | JuYeon Lee |Tackhyun Park |Mina Kim

The kokumi identified in fermented foods such as doenjang, soy sauce, etc. is a sensation characterized by thickness and mouthfulness, etc. In this study, we found that there was a difference in the best estimated thresholds (BETs) depending on pH in some kokumi peptides, suggesting that pH levels in doenjang and other pastes may be involved in the kokumi recognition threshold. In other words, pH levels may alter the perceived kokumi flavor in some kokumi peptides.