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This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances.   Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in...