FEATURED NEOLOGISM:

Umami-Effekt (-es, -e), der (NOUN) > engl. umami-effect – Alongside sweet, sour, salty and bitter, umami is one of the basic sensory qualities of gustatory perception. Umami taste receptors react particularly strongly to salts of the L-amino acid glutamate. The umami taste is described as hearty, spicy or meaty – but at the same time the umami-effect intensifies other tastes. Some visualizations:

• https://www.owid.de/plus/live-2021/?locale=null&data=W3sibGF5ZXIiOjAsInBvc2l0aW9uIjowLCJ0b2tlbiI6InVtYW1pIn1d
• DeReKo (german reference corpus) look-up via KorAP:
  https://korap.ids-mannheim.de/?q=%5Borth%3Dumami%2Fi%20%26%20pos%3DNN%5D&ql=poliqarp&cutoff=1

As part of my work at the IDS, I work on and consult various lexicographical projects. I develop software for the analysis of large corpora; for the real-time analysis of language data; and for the presentation of lexicographical results. For more details, see: https://perso.ids-mannheim.de/seiten/ruediger.html.