Deliciousness Beyond Umami

Our global discovery studies with consumers, food experts and chefs showed that deliciousness is about finding the right combination of flavors, preparing them well to achieve the perfect balance. This definition takes us to what we know from traditional Japanese cuisine. Since Japanese cuisine “Washoku” was added to UNESCO Intangible Cultural Heritage list, it has drawn a great deal of attention for being healthy and delicious. Like umami (the fifth taste), one of the feature expression of Japanese flavors and cuisine on a daily basis is the concept of koku. It has been described as being flavorful, rich, full-bodied and well-balanced.

Our technical studies advanced our understanding of the koku concept and enabled the development of a series of unique koku flavor systems. Takasago’s research shows koku is the overall taste experience from the harmonious integration of aroma, taste, mouthfeel and chemesthesis in foods resulting in rich, full, well-balanced flavor and lingering pleasant aftertaste. Iterative creative flavor development is required to optimize the koku flavor experience.

Takasago initiated a series of studies to explain the Japanese concept of koku for the global flavor market. This presentation will show how we confirmed the relationship of koku and its contribution to intensifying aroma, taste and chemesthesis perception through sensory evaluation in a variety of food and beverage model systems and language validation with consumers. Perception of taste, smell, texture, appearance, temperature, sound, etc., are contributing factors of deliciousness, whereas, the koku concept is complicated and confined to the harmonious sensation in the oral cavity. Koku has temporal properties from initial sensation of flavorful harmony to full body and lingering pleasant aftertaste.