“Kokumi: The Emerging ‘Sixth Taste’ Enhancing Flavor and Texture in Modern Cuisine”
Kokumi, a term from Japanese cuisine, can be interpreted as “rich taste” or “delicious,” depending on one’s perspective. While some argue it represents the sixth taste, kokumi serves a more significant function by enhancing the craveability of foods. Nicole Warren, PR and marketing supervisor at Ajinomoto—a Japanese flavor company that first isolated kokumi compounds in the 1980s—describes it as “a taste sensation.” She explains that kokumi creates a fullness of flavor that you might not realize you were missing until you experience it. Predominantly present in Japanese culinary traditions, kokumi naturally occurs in fermented foods like soy sauce, fish sauces, alcohol, and shrimp paste. Ajinomoto has isolated these compounds at the protein level and concentrated them into a powder, which can then be added to both fresh and processed foods to intensify flavor perception.
Despite its recognizable effects, kokumi remains somewhat elusive in definition. As a taste component, it is challenging for scientists to define because it isn’t linked to a single molecule. Instead, it is a sensation activated by naturally occurring glutamyl peptides in fermented foods, and it can also be found in Western staples such as beer, bread, and chicken soup. Although closely associated with taste, kokumi often functions more like a texture enhancer. It can amplify the creamy mouthfeel of foods that contain fats, such as dairy products, and enhance flavor complexity much like salt does, while also boosting sweetness in reduced-sugar items. The rich mouthfeel derived from kokumi arises from increased activation of calcium receptors on the tongue, sending enhanced signals to the brain that make mushrooms taste earthier, chicken richer, beef heartier, and broths more nuanced. Warren notes that kokumi makes foods feel more present in the mouth, balancing flavors and prolonging the taste experience.
Laura Kliman, a senior flavor scientist at Impossible Foods, suggests there may be an evolutionary basis for this phenomenon: kokumi peptides are naturally found in protein-rich foods. “The only way to form these peptides is through protein breakdown,” she explains. Despite its intriguing potential, kokumi is still in the early stages of development within the food industry. Corey Chafin from A.T. Kearney points out that it is generating interest among food manufacturers looking to innovate and introduce new flavors, although it remains largely conceptual at this point.
The concept of kokumi is gaining traction, as evidenced by Mintel’s 2018 U.S. Flavor Trends report, which identified kokumi as a leading “on the fringe” flavor. The report highlights that kokumi is particularly well-positioned within a growing trend toward enhancing flavors through chemistry, as companies strive to create healthy dishes without sacrificing taste. With the rise of clean labels and diverse ethnic cuisines, kokumi has ample opportunities to establish itself in culinary applications.
Chafin notes two key areas of interest for manufacturers: one is the potential market for diet foods, where kokumi can impart richness to low-fat items or a savory sensation to low-sodium products. The novelty factor of kokumi also appeals to manufacturers. Chef Anthony Todaro of RC Fine Foods, who produces his own kokumi powder from pulverized fermented soybeans, emphasizes its ability to reduce sodium and sugar content in dishes. He envisions kokumi being used in cake mixes to lower sugar levels and shares an experiment where he added it to Diet Coke, enhancing its flavors while masking the aspartame taste.
Todaro describes his chocolate kokumi mousse, noting how the powder accentuates the chocolate’s fruity notes and creates a more balanced flavor profile with less sugar. He also highlights how kokumi enhances the creaminess of the mousse. According to Chafin, restaurants and food scientists are the primary groups exploring this Eastern flavor phenomenon, including Koku Café in Seattle, where owner Kurt Schewe creatively incorporates kokumi into various dishes.
Schewe is fascinated by the “satisfying feel” that kokumi lends to food, opting to use ingredients that naturally evoke this sensation rather than merely adding isolated peptides. He believes that showcasing the natural occurrences of kokumi in foods results in a more authentic representation of the flavor. Nevertheless, he is eager to explore the isolated kokumi compounds available in the market.
Chafin emphasizes that, similar to how it took 94 years for umami to gain recognition as the fifth taste after its discovery in 1908, kokumi will require time to build demand and recognition. Ajinomoto first isolated kokumi as a flavor-enhancing ingredient in the 1980s, following its earlier work with MSG to enhance umami. Since then, other companies have introduced their own kokumi products, with Nikken Foods launching Komi and RC Fine Foods offering Umami Sensations Kokumi Powder.
Ajinomoto has isolated kokumi peptides to create a tasteless powder that enhances mouthfeel. However, Chafin warns that kokumi, much like MSG, could face stigma due to its lab-derived nature, despite both being safe for consumption. Consumer education will be crucial for fostering acceptance of this new ingredient. Kliman notes that there has been resistance to isolated kokumi as well, highlighting the frustration within the food science community regarding the negative perception of ingredients like MSG and kokumi.
While Impossible Foods has decided not to incorporate kokumi into its products due to its focus on heme for meat flavor, Kliman acknowledges the advantages of adding kokumi to foods that need enhanced mouthfeel and taste. Warren reveals that many consumer packaged goods (CPG) companies are adding a touch of kokumi to their offerings, including plant-based patties that leverage a specific yeast extract designed to elicit the kokumi sensation.
As consumer demand for superior flavors and clean labels grows, so does interest in kokumi. Lori Hamilton, senior director of business development at Nikken Foods, notes a rise in demand for their kokumi product as consumers become more open to new ingredients. However, despite the increasing interest, kokumi remains far from mainstream acceptance. Chafin states that there are currently no mass-produced, nationally available products featuring kokumi. Both Warren and Kliman agree that further research is needed.
In summary, as the culinary world continues to explore kokumi, there is potential for significant market entry. After all, as Kliman points out, “People are always looking for more delicious food.” With its unique ability to enhance flavors and textures, kokumi may soon become a staple in various food applications, including those related to health-conscious choices like Citracal prenatal products that emphasize both taste and nutrition.
