Development & Sensory Evaluation of Kokumi-Enhanced Cell-Based Foie Gras

This thesis explores the development and sensory evaluation of cell-based foie gras, with a specific focus on the impact of Kokumi enhancement. The study involved the formulation of multiple prototypes and their comparative sensory analysis against conventional foie gras. Sensory evaluations were conducted at Gourmey in Paris, using panels composed initially of untrained participants who were systematically trained to recognize 14 key aroma compounds, 5 basic tastes, and 3 Kokumi-related sensory attributes. Three samples were assessed: conventional foie gras, a cell-based prototype without Kokumi, and one enhanced with Kokumi substances. Kokumi compounds, while tasteless and odorless on their own, are known to enhance the perception of flavor complexity, mouthfulness, and overall deliciousness when combined with other ingredients. Results indicated that the Kokumi-enhanced prototype partially resembled the sensory profile of conventional foie gras in certain attributes, though notable differences remained. This suggests that Kokumi may contribute to improving specific sensory dimensions of cell-based foie gras, particularly in enhancing certain aroma descriptors, basic tastes, mouthfulness and lingeringness, but further refinement is needed to achieve full parity with traditional products.