Kokumi tat algısı üzerine bir değerlendirme

Özet Amaç: Japonca bir kelime olan kokumi, “zengin tat” veya “lezzetli” anlamına gelmektedir. Altıncı tat olarak adlandırılsa da genel olarak lezzet arttırıcı özellik göstermektedir. 1980'lerde kokumi bileşiklerini Japon bir şirket izole etmiştir. Tanımlanabilir bir etkiye sahip olmasına rağmen, kokuminin belirsiz bir tanımı vardır. Tat bileşeni olarak, bilim adamlarının tek bir molekülle elde edilmediği için, tam olarak tespit etmekte zorlandıkları bir bileşendir. Fermente gıdalarda doğal olarak bulunan glutamil peptitleri tarafından aktive edilmektedir. Ayrıca bira, ekmek ve tavuk çorbası gibi yiyeceklerde de doğal olarak ortaya çıkabilir. Yeniliklere ve yeni tatlara yönelen birçok gıda üreticisi için bu tat ilgi çekici hale gelmiştir. Bu makalenin amacı; kokumi hakkında bilgilerin derlenmesi ve gelecek vaat eden lezzet olarak görülen kokumi ile tattan vazgeçmeden sağlıklı yemekler yaratma amacında olan araştırmacılara ışık tutmaktır. Sonuç: Kokumi üzerinde yapılacak Ar-Ge çalışmaları ile gıda üreticilerinin; tüketicilerin gerçekten keyif alacağı tada sahip, sağlıklı gıda seçenekleri oluşturabileceği düşünülmektedir.

Anahtar Kelimeler:

kokumi, gıda, lezzet, glutamil peptitleri

An evaluation of kokumi taste perception

Abstract

Keywords:

kokumi, food, taste, glutamyl peptides,

PDF

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