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Updated: Jan 15, 2026

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo
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Volatile medium-chain lactones function as taste modifiers, kokumi substances, by activating the calcium-sensing

Seiji Kitajima1, Ryusei Goda1, Junya Nitta1

  • 1Institute of Food Sciences & Technologies, Ajinomoto Co., Inc, 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.

Food Research International (Ottawa, Ont.)
|October 11, 2025
PubMed

Keywords:
CaSRDihydroactinidiolideKoku perceptionKokumi substanceLactoneTaste receptor

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