kokumi taste or taste-enhancing effect that is claimed to be distinct from the five basic tastes. It combines three distinct elements: thickness—a rich complex interaction among the five basic tastes; continuity—the way in which long-lasting sensory effects grow over time or an increase in aftertaste; and mouthfeel—the reinforcement of a harmonious sensation throughout the whole mouth. Kokumi is evoked by the stimulus of certain calcium-sensitive channels on the tongue by small peptides such as glutathione and other gamma-glutamyl peptides, found in such foods as scallops, fish sauce, garlic, onions, and yeast extract. Kokumi substances have no taste of their own but can enhance saltiness, sweetness, and umami in addition to suppressing bitterness. The effect on sourness is still unclear.
