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February 9, 2026 | Have you ever noticed that certain dishes provide immediate satisfaction, a kind of fullness that coats the palate and makes us want to come back for more? It’s not the magic of a chef, nor is it simply the addition of salt. This phenomenon has names that come from Japan: umami and kokumi.
Umami: The mysterious fifth flavor
We are all familiar with sweet, salty, sour and bitter. But since 1908, science has validated the existence of a fifth fundamental flavor: umami (meaning ‘savoury’ in Japanese).
How does it work?
Umami is not a mixture of other tastes. It is a unique sensation triggered mainly by glutamate, an amino acid found naturally in proteins.
In the world of flavors, we use yeast extracts that naturally contain this glutamate. It is an ingredient of choice for flavorists: beyond taste, yeast extract works in synergy with the other components of the formula to create a unique flavor signature. Unlike other ingredients, it is perfectly soluble and has excellent resistance to thermal stress, ensuring flavor stability over time.
Kokumi: The ‘heart of flavor’ dimension
While umami is a flavor, kokumi is more of a ‘sensation’. It could be translated as ‘richness’. Unlike other flavors, it does not have a taste of its own when tasted on its own. However, when added to a dish, it acts as a depth enhancer. A long finish, roundness and creaminess are enough to describe it. It is naturally found in garlic, onions and fermented products thanks to molecules called ‘glutamyl peptides’.
Why is it the trend of tomorrow?
Today’s consumers want it all: flavor, but less salt, less sugar and less fat. This is where the Umami/Kokumi duo comes in. By working with these notes, flavorists are able to maintain a gourmet signature without compromising nutritional qualities.
A note from Loïc, expert savoury flavorist: ‘The challenge for a flavorist is to find the perfect balance. While Umami provides that immediate, delicious attack that stimulates the taste buds, Kokumi “envelops” the aromatic note. It is important to master the creation of this signature “fullness”.’
