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]
A child bites into a peach, with mouthfeel sensations such as juiciness
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]
Chewiness: The sensation of sustained, elastic resistance from food while it is chewed.
Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
Crunchiness: The audible grinding of a food when it is chewed.
Density: Compactness of cross section of the sample after biting completely through with the molars.
Dryness: Degree to which the sample feels dry in the mouth.
Exquisiteness: Perceived quality of the item in question.
Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
Graininess: Degree to which a sample contains small grainy particles.
Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
Hardness: 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: Weight of product perceived when first placed on tongue.
Moisture absorption: Amount of saliva absorbed by product.
Moisture release: Amount of wetness/juiciness released from sample.
Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
Roughness: Degree of abrasiveness of product's surface perceived by the tongue.
Slipperiness: Degree to which the product slides over the tongue.
Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
Uniformity: Degree to which the sample is even throughout; homogeneity.
Uniformity of bite: Evenness of force through bite.
Uniformity of chew: Degree to which the chewing characteristics of the product are even throughout mastication.
Viscosity: Force required to draw a liquid from a spoon over the tongue.
Wetness: Amount of moisture perceived on product's surface.
^Mouritsen, Ole G.; Styrbæk, Klavs (2017). Mouthfeel: How Texture Makes Taste. Columbia University Press. ISBN978-0-231-54324-8.
^ 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. ISBN978-3-937963-20-4.
^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. doi:10.1038/s41598-020-69504-y. ISSN 2045-2322. PMC7395742. 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.
Further reading
Dollase, Jürgen, Geschmacksschule [engl.: Tasting School], 2005 Tre Tori, Wiesbaden, Germany (ISBN3937963200). 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
January 26, 2023
mouthfeel, album, album, refers, physical, sensations, mouth, caused, food, drink, making, distinct, from, taste, fundamental, sensory, attribute, which, along, with, taste, smell, determines, overall, flavor, food, item, also, sometimes, referred, texture, ch. For the album see Mouthfeel album 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 A child bites into a peach with mouthfeel sensations such as juiciness 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 Contents 1 Qualities perceived 2 See also 3 References 4 Further reading 5 External linksQualities perceived EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed December 2022 Learn how and when to remove this template message Chewiness The sensation of sustained elastic resistance from food while it is chewed Cohesiveness Degree to which the sample deforms before rupturing when biting with molars Crunchiness The audible grinding of a food when it is chewed Density Compactness of cross section of the sample after biting completely through with the molars Dryness Degree to which the sample feels dry in the mouth Exquisiteness Perceived quality of the item in question Fracturability Force with which the sample crumbles cracks or shatters Fracturability encompasses crumbliness crispiness crunchiness and brittleness Graininess Degree to which a sample contains small grainy particles Gumminess Energy required to disintegrate a semi solid food to a state ready for swallowing Hardness 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 Weight of product perceived when first placed on tongue Moisture absorption Amount of saliva absorbed by product Moisture release Amount of wetness juiciness released from sample Mouthcoating Type and degree of coating in the mouth after mastication for example fat oil Roughness Degree of abrasiveness of product s surface perceived by the tongue Slipperiness Degree to which the product slides over the tongue Smoothness Absence of any particles lumps bumps etc in the product Uniformity Degree to which the sample is even throughout homogeneity Uniformity of bite Evenness of force through bite Uniformity of chew Degree to which the chewing characteristics of the product are even throughout mastication Viscosity Force required to draw a liquid from a spoon over the tongue Wetness Amount of moisture perceived on product s surface See also EditFood Psychorheology Texture Umami Wine tasting Q textureReferences Edit Mouritsen Ole G Styrbaek Klavs 2017 Mouthfeel How Texture Makes Taste Columbia University Press ISBN 978 0 231 54324 8 a b Guinard Jean Xavier Mazzucchelli Rossella July 1996 The sensory perception of texture and mouthfeel Trends in Food Science amp 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 Jurgen 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 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 Further reading EditDollase Jurgen 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 amp Interface Science 18 4 349 359 doi 10 1016 j cocis 2013 04 010 External links EditSnack Foods and Water Activity Retrieved from https en wikipedia org w index php title Mouthfeel amp oldid 1135153361, wikipedia, wiki, book, books, library,
