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Kokumi is different from the traditional five food basic tastes, namely sourness, sweetness, bitterness, saltiness, and umami. It not only gives foods a unique sense of richness, durability, and pleasure, but also achieves several sensory effects, for instance, enhancing saltiness and umami without reducing saltiness. Consequently, the consumers' pursuit of delicacy and health could be satisfied. Although many studies have reported the kokumi-related research, and the consensus on a series of mechanisms, laws and applications of kokumi has been achieved, the current status, academic context, hotspots, challenges and also the development trends of the kokumi research still lack systematic analysis. Therefore, in this work, the progress of kokumi research in the past fifteen years have been firstly analyzed using the bibliometric analysis methods, and the main hotspots and challenges of kokumi research have been concluded through literature review. The results of this work showed that the popularity of kokumi research was constantly increasing. The interdisciplinary fields such as food science, chemistry, nutrition, biochemistry, agriculture, behavioral science, and neuroscience were involved in the kokumi research. Both institutions and researchers of China had strong international discourse power in the research of the kokumi science. The hot topics on the kokumi research mainly included the chemical basis, the food sources and the evaluation methods of kokumi, the impact of kokumi on the overall sensory flavor of food, as well as the structural identification, separation, preparation, and health effects of the kokumi substances. Challenges in the kokumi research included the discovery and applications of the novel kokumi substances. This work can provide some theoretical references for the food industry to accurately grasp the development trend of kokumi research, deeply reveal the kokumi mechanism and expand the research area of the kokumi substances.

Abstract Prolonged and incurable bacterial infections in soft tissue and bone are currently causing large challenges in the clinic. Two-dimensional (2D) materials have been designed to address these issues, but materials with satisfying therapeutic effects are still needed. Herein, CaO2-loaded 2D titanium carbide nanosheets (CaO2-TiOx@Ti3C2, C-T@Ti3C2) were developed. Surprisingly, this nanosheet exhibited sonodynamic ability, in which CaO2 caused the in situ oxidation of Ti3C2 MXene to produce acoustic sensitiser TiO2 on its surface. In addition, this nanosheet displayed chemodynamic features, which promoted a Fenton reaction triggered by self-supplied H2O2. We detected that C-T@Ti3C2 nanosheets increased reactive oxygen species (ROS) production in response to sonodynamic therapy, which displayed an ideal antibacterial effect. Furthermore, these nanoreactors facilitated the deposition of Ca2+, which promoted osteogenic transformation and enhanced bone quality in osteomyelitis models. Herein, a wound healing model and prosthetic joint infection (PJI) model were established, and the C-T@Ti3C2 nanosheets played a protective role in these models. Taken together, the results indicated that the C-T@Ti3C2 nanosheets function as a multifunctional instrument with sonodynamic features, which might reveal information regarding the treatment of bacterial infections during wound healing. Graphical Abstract