Meaning of kokumi | Babel Free

Definitions

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

Examples

“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.”

“The uthors then had to quantify the compounds suspected of giving the kokumi taste⟳ and evaluate⟳ their potential contribution by recombination and omission sensory studies.”

“A sixth taste⟳, kokumi, has recently been proposed. This is not in itself a specific taste⟳, but a taste⟳ enhancer, which increases the intensity of salt, sweet, and umami tastes. Kokumi is produced in food by calcium ions and particularly by the tripeptide glutathione (γ-L-glutamyl-L-cysteinyl-glycine), and acts by inducing a response in calcium-sensing receptor cells [134].”

“The secret behind the more delectable of the two dishes is the kokumi ingredients Youssef has spiked it with. Kokumi is a flavour concept originating in Japan that some foodies think⟳ could rank alongside the four familiar fundamental tastes, salt, sweet, bitter and sour. With many food flavours actually due to smell⟳ rather than taste⟳, the fact that I experience⟳ kokumi’s potency with my nose disabled certainly suggests something special is going on.”

““When you reheat a stew, or a slice of lasagne in your microwave after the flavours have⟳ had time to develop⟳, you enjoy⟳ what’s known as the sixth taste⟳ sensation kokumi—which is lesser known than the other five tastes—sweet, salty, sour, bitter and umami.””

CEFR level