The term Kokumi originates from Japan and describes a complex taste sensation. Currently， there is no clear Chinese definition for Kokumi， and there is a lack of standardized methods for evaluating Kokumi taste sensations. This study aims to identify Kokumi taste attributes suitable for Chinese consumer perception， optimize its evaluation methods， and systematically establish a China-specific Kokumi sensory evaluation system. Using methods such as difference tests and ranking methods， the optimal conditions for Kokumi evaluation were determined as follows: the base medium is chicken broth， the addition of Kokumi substances is 5 mmol/L， the sample volume is 30 mL， the sample temperature is 45 ℃， and evaluators are required to hold the sample in their mouths for 5 seconds before spitting it out for evaluation. Through the Check-All-That-Apply (CATA) method， 14 consumer-selected Kokumi taste description terms with significant differences (P < 0.05) were obtained， including ‘richness’ ‘thickness’ ‘mellow’ and ‘long-lasting aftertaste’. Further analysis of the maximum intensity (Imax) and area under the curve (AUC) obtained from the Time-intensity (TI) techniques was conducted， ultimately determining ‘mellow’ ‘thickness’ and ‘full-bodied’ as descriptive terms for Kokumi taste sensations and establishing a reference system. Spectrum descriptive analysis experiments confirmed that the sensory evaluation system established in this study can effectively distinguish the intensity of taste sensations among different Kokumi substances. This study is the first to combine the CATA method with the TI techniques to construct a localized Kokumi evaluation system， providing a standardized sensory evaluation tool for the scientific research and domestic industrial application of Kokumi substances.