Kokumi: The Sixth Taste Sensation

Scientists uncover kokumi, the sixth taste sensation, enhancing flavors in food beyond sweet, sour, salty, bitter, and umami.

by Gopika PV

Miso Soup on Ceramic Bowl

Table of Contents

    Conclusion

    Kokumi may not yet be as widely recognized as sweet, salty, or umami, but its role in enhancing flavors is undeniable. By deepening and prolonging the taste of foods, kokumi helps create more satisfying and flavorful meals. As researchers continue to explore this fascinating taste phenomenon, we may soon see kokumi becoming a key player in the future of food innovation.

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    References
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    symega, ajinomoto

    Updated on 12 Mar 2025

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