Identification and sensory evaluation of Kokumi substances in thai indigenous vegetables: Potential for natural flavor enhancement

Certain vegetables are recognized for their potential to enhance taste profiles, particularly in intensifying sweetness and enhancing overall taste perception. This study investigated the kokumi flavor properties of five Thai local vegetables: coriander (Coriandrum sativum L.) root, shallots (Allium ascalonicum L.), pak-wan-ban or star gooseberry (Sauropus androgynus (L.) Merr.), mulberry (Morus alba L.) leaves, and cha-ya (Cnidoscolus aconitifolius (Mill.) I.M.Johnst) leaves. Samples were extracted using warm water (60 °C), freeze-dried, and analyzed via LC-MS/QTOF. Glutathione, a known kokumi inducer, was identified in extracts from pak-wan-ban leaves and coriander roots, while phthalide, another kokumi compound, was detected in shallot extracts. The extracts were incorporated into seasoning powders and evaluated for umami characteristics using an electronic Taste Sensing System. The seasoning powder containing pak-wan-ban leaf extract exhibited the highest voltage outputs, with scores for umami (7.32±0.01), residual umami (4.64±0.09), saltiness (19.76±0.25), and sweetness (8.86±0.10).