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Mouthfeel, the Glossary

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste.^[1]

34 relations: Abrasive, Aftertaste, Biting, Brittleness, Chewing, Crispiness, Crunchiness, Deformation (engineering), Dotdash Meredith, Drink, Dryness (taste), Energy, Fat, Food, Food rheology, Force, Gummy candy, Homogeneity and heterogeneity, Molar (tooth), Oil, Palate, Q texture, Saliva, Satiety, Sense of smell, Sensory nervous system, Swallowing, Taste, Umami, Viscosity, Water activity, Weight, Wiesbaden, Wine tasting.
Characteristics of cheese
Gustatory system
Wine tasting

Abrasive

An abrasive is a material, often a mineral, that is used to shape or finish a workpiece through rubbing which leads to part of the workpiece being worn away by friction.

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Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. Mouthfeel and Aftertaste are gustatory system and sensory systems.

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Biting

Biting is an action involving a set of teeth closing down on an object.

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Brittleness

A material is brittle if, when subjected to stress, it fractures with little elastic deformation and without significant plastic deformation.

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Chewing

Chewing or mastication is the process by which food is crushed and ground by the teeth.

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Crispiness

Crispiness or crispness is one of the most common food texture attributes.

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Crunchiness

Crunchiness is the sensation of muffled grinding of a foodstuff. Mouthfeel and Crunchiness are gustatory system.

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Deformation (engineering)

In engineering, deformation (the change in size or shape of an object) may be elastic or plastic.

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Dotdash Meredith

Dotdash Meredith (formerly The Mining Company, About.com and Dotdash) is an American digital media company based in New York City.

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Drink

A drink or beverage is a liquid intended for human consumption.

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Dryness (taste)

Dryness is a property of beverages that describes the lack of a sweet taste. Mouthfeel and Dryness (taste) are wine tasting.

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Energy

Energy is the quantitative property that is transferred to a body or to a physical system, recognizable in the performance of work and in the form of heat and light.

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Fat

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

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Food

Food is any substance consumed by an organism for nutritional support.

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Food rheology

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. Mouthfeel and food rheology are food science.

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Force

A force is an influence that can cause an object to change its velocity, i.e., to accelerate, meaning a change in speed or direction, unless counterbalanced by other forces.

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Gummy candy

Gummies, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets.

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Homogeneity and heterogeneity

Homogeneity and heterogeneity are concepts relating to the uniformity of a substance, process or image.

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Molar (tooth)

The molars or molar teeth are large, flat teeth at the back of the mouth.

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Oil

An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils).

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Palate

The palate is the roof of the mouth in humans and other mammals.

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Q texture

In Hokkien-speaking areas, Q is a culinary term for the ideal texture of many foods, such as noodles, boba, fish balls and fishcakes.

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Saliva

Saliva (commonly referred to as spit or drool) is an extracellular fluid produced and secreted by salivary glands in the mouth.

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Satiety

Satiety (/səˈtaɪ.ə.ti/ ''sə-TYE-ə-tee'') is a state or condition of fullness gratified beyond the point of satisfaction, the opposite of hunger.

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Sense of smell

The sense of smell, or olfaction, is the special sense through which smells (or odors) are perceived.

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Sensory nervous system

The sensory nervous system is a part of the nervous system responsible for processing sensory information. Mouthfeel and sensory nervous system are sensory systems.

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Swallowing

Swallowing, also called deglutition or inglutition in scientific contexts, is the process in the body of a human or other animal that allows for a substance to pass from the mouth, to the pharynx, and into the esophagus, while shutting the epiglottis.

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References

[1] https://en.wikipedia.org/wiki/Mouthfeel

Also known as Food texture, Mouth feel, Mouth-feel, Mouthfeel (wine), Texture (food).

Mouthfeel, the Glossary

Table of Contents

See also

Characteristics of cheese

Gustatory system

Wine tasting

References