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Recent studies have demonstrated that kokumi substances, which enhance basic tastes and modify mouthfulness and continuity although they have no taste themselves, are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In our previous study, it was reported that the addition of γ-Glu-Val-Gly to chicken consommé significantly enhanced mouthfulness, continuity and thickness. In this study, the effect of γ-Glu-Val-Gly on reduced-fat peanut butter was investigated.

Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine