an accomplished scholar, an accomplished villain

chernozemic soils

A sixth taste, kokumi, has recently been proposed. This is not in itself a specific taste, but a taste enhancer, which increases the intensity of salt, sweet, and umami tastes. Kokumi is produced in food by calcium ions and particularly by the tripeptide glutathione (γ-L-glutamyl-L-cysteinyl-glycine), and acts by inducing a response in calcium-sensing receptor cells [134].

He took a few cautious steps toward the cave.