A method for screening for a kokumi-imparting substance, which utilizes calcium receptor activity as an index, a kokumi-imparting agent containing a kokumi-imparting substance obtained by the screening method as an active ingredient, a method for producing food or drink such as food, seasoning, and drink imparted with kokumi, and food or drink imparted with kokumi.一種利用鈣受體活性作為指標之篩選濃郁味道(KOKUMI)賦予物質的方法,一種含有藉由該篩選方法取得之濃郁味道賦予物質作為活性成分的濃郁味道賦予劑,一種用於製造被賦予濃郁味道之食品或飲料(諸如:食品、調味料及飲料)之方法以及被賦予濃郁味道之食品或飲料。