First there was umami, now there is kokumi
Ajinomoto is also working on ingredients that deliver 'kokumi,' a variant on the 'umami' taste that provides a rounder, fuller, richer, heartier, savory flavor to cheeses, beef, chicken and baked goods, said Dr Formanek. Recent research suggests that seasonings that deliver kokumi sensations could also enhance saltiness in reduced sodium products, he said.