Overview of Kokumi Compounds from the Maillard Reaction
Overview of Kokumi Compounds from the Maillard Reaction
1. What Is “Kokumi”?
“Kokumi” is a Japanese sensory term meaning richness, mouthfulness, continuity, and thickness—without adding a distinct basic taste (sweet, sour, salty, bitter, umami).
The concept was scientifically advanced by researchers at Ajinomoto Co., Inc., who demonstrated that certain γ-glutamyl peptides enhance flavor intensity and mouthfeel via activation of the calcium-sensing receptor (CaSR) in the oral cavity.
Kokumi compounds:
- Do not taste strong on their own
- Enhance umami, sweetness, saltiness
- Increase thickness, continuity, and “body”
- Prolong aftertaste