Mikakuoret

Mikakuoret is a term used in contemporary culinary science to describe edible capsules or shells designed to carry and release flavor compounds in the mouth. These shells are intended to modulate the temporal profile of taste sensations, enabling delayed, sustained, or triggered flavor release without adding bulk ingredients to the dish.

The term is used in various sources and languages and does not have a single standardized definition. In some discussions, mikakuoret are described as microcapsules or edible films that dissolve or decompose upon contact with saliva, mechanical action, or changes in pH.

Materials commonly proposed for mikakuoret include natural polymers such as alginate, gelatin, or chitosan, and protein- or carbohydrate-based matrices. Encapsulation can be achieved via spray-drying, coacervation, or emulsion-based methods. The aim is to protect fragile flavors and release them at a controlled rate in the oral cavity.

Applications span molecular gastronomy, beverage flavoring, confectionery, and nutraceuticals. They are used to extend aroma perception, deliver taste in non-sweet forms, or mask off-flavors until tasting.

Evaluation and adoption are limited by varying regulatory considerations, consumer acceptance, and manufacturing costs. Critics argue that mikakuoret may complicate labeling and raise questions about health effects of encapsulation materials, while proponents emphasize potential to reduce sugar or additives by enabling flavor-focused profiles.

See also microencapsulation, edible coatings, sensory science.