MOUTHFEEL Meaning and
Definition
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Mouthfeel is a term used to describe the tactile sensations and physical qualities experienced in the mouth when eating or drinking something. It refers to the texture, consistency, and overall sensory experience that food or beverages generate on the palate. Mouthfeel encompasses a range of sensations, including smoothness, creaminess, thickness, viscosity, chewiness, graininess, and a variety of other textural attributes that contribute to the overall perception and enjoyment of a food product.
In the context of beverages, mouthfeel can be used to convey the impressions of carbonation, astringency, fizziness, or weightiness. For example, a sparkling beverage may exhibit a distinct effervescence that creates a lively and bubbly sensation when consumed. Similarly, certain alcoholic beverages may be described as having a smooth and velvety mouthfeel due to their rich texture and viscosity.
Mouthfeel is often evaluated alongside taste, aroma, and appearance when assessing the quality of food and beverages. It plays a crucial role in shaping our perception of flavor by influencing how the product interacts with our taste buds, throat, and the roof of our mouth. Achieving a desirable mouthfeel is a key consideration for food and drink manufacturers, as it can greatly enhance or detract from the overall sensory experience and consumer satisfaction.
Common Misspellings for MOUTHFEEL
Etymology of MOUTHFEEL
The word "mouthfeel" is a blend of the English words "mouth" and "feel". It was coined fairly recently, with its first documented use in the 1980s. It gained popularity in the field of food and beverage tasting and is used to describe the sensory experience or texture of food or drink inside the mouth. The term was likely created in order to provide a concise way to discuss the tactile qualities of food and beverages during sensory evaluations.
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