a new discovery
Kokumi was first discovered in Japan in 1989 and expresses the concept of “deliciousness”. Kokumi is defined as the combination of mouthfulness, long-lasting sensation and harmony in taste.
Kokumi doesn’t actually have a taste in itself but does intensify taste by triggering receptors on the tongue. One of the compounds that is responsible for this kokumi sensation is glutathione – a naturally occurring amino acid. In synergy with tastes, kokumi brings richness and fullness sensations to sweet, salty and umami tastes.