Physical sensations caused in the mouth by food or drink
For the album, see Mouthfeel (album).
A child bites into a watermelon, experiencing mouthfeel sensations such as juiciness
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.[1][2] Mouthfeel is also sometimes referred to as texture.[2]
It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology.[3] 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.[4] Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant.[5]
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.[6]
^Mouritsen, Ole G.; Styrbæk, Klavs (2017). Mouthfeel: How Texture Makes Taste. Columbia University Press. ISBN 978-0-231-54324-8.
^ abGuinard, Jean-Xavier; Mazzucchelli, Rossella (July 1996). "The sensory perception of texture and mouthfeel". Trends in Food Science & Technology. 7 (7): 213–219. doi:10.1016/0924-2244(96)10025-X.
^Goodwin, Lindsey (26 December 2017). "Mouthfeel Defined". The Spruce. Retrieved 14 January 2018.
^Dollase, Jürgen (2005). Geschmacksschule (in German). Wiesbaden, Germany: Tre Torri Verlag. ISBN 978-3-937963-20-4.
^Stribiţcaia, Ecaterina; Evans, Charlotte E. L.; Gibbons, Catherine; Blundell, John; Sarkar, Anwesha (2020-07-31). "Food texture influences on satiety: systematic review and meta-analysis". Scientific Reports. 10 (1): 12929. Bibcode:2020NatSR..1012929S. doi:10.1038/s41598-020-69504-y. ISSN 2045-2322. PMC 7395742. PMID 32737349.
^Katz, E. E.; Labuza, T. P. (March 1981). "Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products". Journal of Food Science. 46 (2): 403–409. doi:10.1111/j.1365-2621.1981.tb04871.x.
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...
of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols...
"light" that contain artificial sweeteners and often have notably different mouthfeel, or in table sugar replacements that mix maltodextrins with an intense...
possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste...
aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness, acidity (a sharp and tangy feeling, like...
most common type used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry...
(either dairy or plant-based). It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids. The liquid carbohydrates...
beverages are often slightly sweet and bitter and typically impart a burning mouthfeel with an odor derived from the alcohol and the production and aging processes;...
often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them...
Thus after MLF, wine has a higher pH (less acidic), and a different mouthfeel. The bacteria behind this process can be found naturally in the winery...
Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. Some types of beer can also be found in smaller, disposable kegs called...
which means "to bind fast". Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring...
provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering...
hop aroma with lower bitterness, they also have a smooth consistency or mouthfeel, and a hazy appearance. These characteristics are achieved using a combination...
that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter. Chewy: the sense of tannins that is...
substitute for lactose. Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut...
consistency. In some varieties the fruit has a slight astringent, starchy mouthfeel such as with Salak Gading; with other fruits such as Salak Gondok and...
gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. The viscosity of the gelatin-water mixture...
similar physical properties to those of regular sugar, such as bulk, mouthfeel, browning capability, and freeze point depression. This makes it favorable...
pronounced akin to "Ch-"): Delicate, dry, and light, with a smooth and light mouthfeel. The flavors of this distilled liquor is contributed primarily by ethyl...
which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and...
ball-shaped, with few wings. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are...
a sweetener, humectant, to increase the volume and to create a softer mouthfeel. Various sources of glucose, such as grape juice (for wine) or malt (for...
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