Biochemical Studies on Lipid-Related Kokumi Substances

Lipid-related kokumi substances have been the focus of recent studies. Among the kokumi substances reported to date, several lipid-related compounds were found to have lower threshold values in food than in water. The chemical and sensory characteristics of these lipid-related kokumi substances are described in this chapter. Several octadecadien-12-ynoic acids were shown to have lower threshold values in food than in water. Several oxylipins from thermally processed avocado also had lower threshold values in food than in water. GPR120 agonists, including fatty acids, such as oleic acid and linoleic acid, and synthetic potent agonists enhanced the fatty mouth-coating sensation, which is similar to lastingness, when added to food, but did not evoke this effect themselves.