kokumi

noun /koʊkuːmi/

1. A taste, recognised by some Japanese researchers, associated with certain γ-L-glutamyl peptides which activate a calcium-sensing receptor also sensitive to glutathione.

   uncountable

   As processors add to their products' flavor spectrum, one of the taste sensations many are targeting is kokumi. Bruns describes kokumi as a flavor enhancement that goes beyond umami, which is generally achieved with glutamic acid.

Where it comes from

Borrowed from Japanese 濃く味, from 濃い (koi).

Adapted from the Wiktionary entry kokumi (CC BY-SA 4.0).

← koboldkompromat →

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