<p>Umami and kokumi compounds play a key role in enhancing the taste and sensory appeal of foods, each contributing distinct attributes to flavour perception and gastronomic enjoyment. Umami, recognized as the “fifth taste” is primarily derived from amino acids such as L-glutamate and L-aspartate, as well as nucleotides like Guanosine 5-monophosphate and Inosine 5-monophosphate found in foods such as Parmesan cheese, soy sauce, and shiitake mushrooms. These compounds contribute to the savory and satisfying depth of food flavours. In contrast, kokumi compounds, like γ-glutamyl peptides present in fermented soy products and certain cheeses, do not impart a distinct flavour but enhance mouthfeel, flavour intensity, and continuity, thereby enriching the overall taste experience. The synergistic interaction between umami and kokumi compounds results in more memorable and appealing dishes. This review highlights the growing importance of these two compounds in the food industry, particularly for the development of natural, clean-label products to satisfy and meet the consumers’ desire for tastier, healthier, and sustainable products. As the food industry focuses on utilizing available technologies to enhance processed foods’ sensory qualities (e.g. soups, sauces, snacks, plant-based foods a flavour similar to steak), it is envisaged that flavouring compounds will gain more importance. Further, studies on these flavouring compounds are expected to be concentrated primarily on their production, isolation, and mechanism of action. Opportunities for innovations in food formulations and use of natural flavours without compromising on the production/processing stages and product quality will be expected to grow in the near future.</p>