• Source: Mouthfeel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture.
It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant.
Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities.




Qualities perceived



Chewiness: The sensation of sustained, elastic resistance from food while it is chewed
Cohesiveness: The degree to which the sample deforms before rupturing when biting with molars
Crunchiness: The audible grinding of a food when it is chewed
Density: The compactness of cross section of the sample after biting completely through with the molars
Dryness: The degree to which the sample feels dry in the mouth
Exquisiteness: The perceived quality of the item in question
Fracturability: The force with which the sample crumbles, cracks or shatters – Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
Graininess: The degree to which a sample contains small grainy particles
Gumminess: The energy required to disintegrate a semi-solid food to a state ready for swallowing
Hardness: The force required to deform the product to a given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate
Heaviness: The weight of product perceived when first placed on tongue
Juiciness
Moisture absorption: The amount of saliva absorbed by product
Moisture release: The amount of wetness/juiciness released from sample
Mouthcoating: The type and degree of coating in the mouth after mastication (for example, fat/oil)
Roughness: The degree of abrasiveness of product's surface perceived by the tongue
Slipperiness: The degree to which the product slides over the tongue
Smoothness: The absence of any particles, lumps, bumps, etc., in the product
Uniformity: The degree to which the sample is even throughout or the homogeneity of the sample
Uniformity of bite: The evenness of force throughout the bite
Uniformity of chew: The degree to which the chewing characteristics of the product are even throughout mastication
Viscosity: The force required to draw a liquid from a spoon over the tongue
Wetness: The amount of moisture perceived on product's surface




See also


Food
Psychorheology
Umami
Wine tasting
Q. texture




References






Further reading


Dollase, Jürgen, Geschmacksschule [engl.: Tasting School], 2005 Tre Tori, Wiesbaden, Germany (ISBN 3937963200). German-language textbook by a renowned food critic covering some, but not all of the above mentionend properties/mouthfeelings.
Stokes, Jason R.; Boehm, Michael W.; Baier, Stefan K. (August 2013). "Oral processing, texture and mouthfeel: From rheology to tribology and beyond". Current Opinion in Colloid & Interface Science. 18 (4): 349–359. doi:10.1016/j.cocis.2013.04.010.




External links


Snack Foods and Water Activity

Kata Kunci Pencarian:

• Mouthfeel
• Mouthfeel (album)
• Phenolic content in wine
• Somersby (cider)
• Sugar substitute
• Chocolate milk
• Coffee cupping
• Liquor
• Bock
• Acids in wine