Yolk-type mayonnaise that contains 15% yolk is rich in koku taste. The active molecules, 100 to 3000 Dalton, selectively activated calcium-sensing receptor.
A yolk-type mayonnaise (MayoY) that contains 15% egg yolk has been generally recognized to be rich in koku taste in Japan. The aim of this study was to define the key koku molecules of MayoY and the impact thereof on human sensory and calcium-sensing receptor. MayoY contains 100 to 3000 Dalton molecules that humans perceive as koku taste and selectively activate a calcium-sensing receptor found in the tongue, while yolk 6% with or without 7% egg white did not. This suggests that koku taste is an important factor of flavor and yolk is a clue of koku taste in mayonnaise. (contact Dr. Mee-Ra Rhyu; firstname.lastname@example.org; +82-63-219-9268)
The poster presentation “Characterization Of Koku Taste In Egg Yolk Type Mayonnaise And The Influence On The Cells Expressing Calcium-Sensing Receptor” (#P544) takes place Friday, 20 April, 8:00 – 10:30m ET in the Estero Ballroom.
Full author list: Chisa Nishimura, Takuya Yanagisawa,, Daisuke Moriya,Yiseul Kim, Mee-Ra Rhyu