Kokumi tat algısı üzerine bir değerlendirme

Yıl 2022, Sayı: 27, 13 - 19, 14.02.2022

İlkay Yılmaz , Nuray Altuntaş

Öz

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

Öz

Abstract

Objective: The Japanese word kokumi means “rich taste” or “delicious”. Although it is called the sixth taste, it generally shows flavor enhancing properties. In the 1980s, a Japanese flavor company isolated kokumi compounds. Although it has an identifiable effect, kokumi has an ambiguous definition. As a flavor component, it is a component that scientists have difficulty in identifying precisely because it is not obtained with a single molecule. It is a sense activated by glutamyl peptides naturally found in fermented foods. It can also occur naturally in foods such as beer, bread, and chicken soup. This taste has become interesting for many food manufacturers who turn to innovations and new flavors. The aim of this article is to compile information about kokumi and to shed light on researchers who aim to create healthy meals without giving up taste with kokumi, which is seen as a promising flavor. For this purpose, a literature review was conducted.

Conclusion: It is thought that food product developers will be able to create healthy food options with great taste that consumers will really enjoy, with R & D studies on kokumi.

Anahtar Kelimeler

kokumi, food, taste, glutamyl peptides

Kaynakça

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