Mouth feel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, as distinct from taste. It is a fundamental aspect in the overall experience of food intake and is used, along with taste and smell, to produce a general perception of flavor.

Overview

Mouthfeel is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. In wine tasting, for example, mouthfeel is a wine's physical and chemical interaction in the mouth, which can include smoothness, roughness, heat, astringency and the sensation of creaminess.

Factors Influencing Mouthfeel

Several factors influence the mouthfeel of a substance. They include the food's physical state, its temperature, its fat content, its carbonation, and whether or not it's been aerated. For example, the fat content in food can contribute to a smooth and creamy mouthfeel, while carbonation and aeration can enhance the perception of freshness and lightness.

Mouthfeel Attributes

Mouthfeel is often broken down into several specific attributes. These can include:

• Astringency: This is a dry, puckering sensation that is often associated with tannins in foods like wine and tea.
• Creaminess: This is a smooth, rich sensation that is often associated with foods that have a high fat content, like cream or chocolate.
• Crunchiness: This is a crisp, sharp sensation that is often associated with foods that are fresh or have been fried or toasted.
• Fizziness: This is a tingling, bubbly sensation that is often associated with carbonated beverages.
• Heat: This is a burning sensation that is often associated with spicy foods.

Mouthfeel in Different Industries

Mouthfeel is a critical component in various industries such as the food and beverage industry, the wine industry, and the beer industry. In the wine industry, mouthfeel is used to describe the complex interactions between a wine and the drinker's tongue, including the sensations of touch, taste, and temperature.

In the beer industry, mouthfeel is used to describe the physical sensations produced by a beer in the mouth, including its thickness, carbonation, warmth, and astringency. In the food industry, mouthfeel is used to describe the physical sensations produced by a food in the mouth, including its texture, temperature, and moisture level.

See Also

• Taste
• Texture (food)
• Wine tasting
• Beer tasting