Kokumi

Machine-translated from the German article

Kokumi (Japanese コク味, derived from こく koku, 'rich', and 味 mi, 'essence'; generally 'taste', 'seasoning' or 'flavour') is a term in physiology for a quality of the sense of taste that enhances the taste sensations of sweet, salty and umami. Receptors from the CaSR group on the tongue bind calcium ions and enhance the sensory impressions of umami, sweet and salty. A minimum concentration of calcium ions is necessary to activate the CaSR, corresponding to physiological calcium concentrations.