Mouthfeel: Difference between revisions
Adding local short description: "Physical sensations caused in the mouth by food or drink", overriding Wikidata description "physical sensations caused in the mouth by a substance, e. g. food or drink" (Shortdesc helper) |
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{{For|the Magnapop album|Mouthfeel (album)}} |
{{For|the Magnapop album|Mouthfeel (album)}} |
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[[File:Eating a Georgia peach.jpg|thumb|A child bites into a peach, with mouthfeel sensations such as juiciness]] |
[[File:Eating a Georgia peach.jpg|thumb|A child bites into a peach, with mouthfeel sensations such as juiciness]] |
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'''Mouthfeel''' refers to the [[physical sensations]] in the mouth caused by food or [[drink]], as distinct from [[taste]]. It is a fundamental sensory attribute which, along with taste and [[Olfaction|smell]], determines the overall [[flavor]] of a food item.<ref>{{cite book|last1=Mouritsen|first1=Ole G.|last2=Styrbæk|first2=Klavs|title=Mouthfeel: How Texture Makes Taste|date=2017|publisher=Columbia University Press|isbn=978-0-231-54324-8}}</ref><ref name=Guinard>{{cite journal|last1=Guinard|first1=Jean-Xavier|last2=Mazzucchelli|first2=Rossella|title=The sensory perception of texture and mouthfeel|journal=Trends in Food Science & Technology|date=July 1996|volume=7|issue=7|pages=213–219|doi=10.1016/0924-2244(96)10025-X}}</ref> Mouthfeel is also sometimes referred to as '''texture.''' <ref name=Guinard/> |
'''Mouthfeel''' refers to the [[physical sensations]] in the mouth caused by [[food]] or [[drink]], as distinct from [[taste]]. It is a fundamental sensory attribute which, along with taste and [[Olfaction|smell]], determines the overall [[flavor]] of a food item.<ref>{{cite book|last1=Mouritsen|first1=Ole G.|last2=Styrbæk|first2=Klavs|title=Mouthfeel: How Texture Makes Taste|date=2017|publisher=Columbia University Press|isbn=978-0-231-54324-8}}</ref><ref name=Guinard>{{cite journal|last1=Guinard|first1=Jean-Xavier|last2=Mazzucchelli|first2=Rossella|title=The sensory perception of texture and mouthfeel|journal=Trends in Food Science & Technology|date=July 1996|volume=7|issue=7|pages=213–219|doi=10.1016/0924-2244(96)10025-X}}</ref> Mouthfeel is also sometimes referred to as '''texture.''' <ref name=Guinard/> |
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It is used in many areas related to the testing and evaluating of foodstuffs, such as [[wine-tasting]] and [[food rheology]].<ref>{{cite web|last1=Goodwin|first1=Lindsey|title=Mouthfeel Defined|url=https://www.thespruce.com/mouthfeel-765730|website=[[The Spruce]]|accessdate=14 January 2018|date=26 December 2017}}</ref> It is evaluated from initial perception on the [[palate]], to first [[Biting|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.<ref>{{cite book|last1=Dollase|first1=Jürgen|title=Geschmacksschule|date=2005|publisher=Tre Torri Verlag|location=Wiesbaden, Germany|isbn=978-3-937963-20-4|language=de}}</ref> Research indicates texture and mouthfeel can also influence [[satiety]] with the effect of [[viscosity]] most significant<ref>{{Cite journal|last=Stribiţcaia|first=Ecaterina|last2=Evans|first2=Charlotte E. L.|last3=Gibbons|first3=Catherine|last4=Blundell|first4=John|last5=Sarkar|first5=Anwesha|date=2020-07-31|title=Food texture influences on satiety: systematic review and meta-analysis|url=https://www.nature.com/articles/s41598-020-69504-y|journal=Scientific Reports|language=en|volume=10|issue=1|pages=1–18|doi=10.1038/s41598-020-69504-y|issn=2045-2322|pmc=7395742|pmid=32737349|via=}}</ref>. |
It is used in many areas related to the testing and evaluating of foodstuffs, such as [[wine-tasting]] and [[food rheology]].<ref>{{cite web|last1=Goodwin|first1=Lindsey|title=Mouthfeel Defined|url=https://www.thespruce.com/mouthfeel-765730|website=[[The Spruce]]|accessdate=14 January 2018|date=26 December 2017}}</ref> It is evaluated from initial perception on the [[palate]], to first [[Biting|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.<ref>{{cite book|last1=Dollase|first1=Jürgen|title=Geschmacksschule|date=2005|publisher=Tre Torri Verlag|location=Wiesbaden, Germany|isbn=978-3-937963-20-4|language=de}}</ref> Research indicates texture and mouthfeel can also influence [[satiety]] with the effect of [[viscosity]] most significant<ref>{{Cite journal|last=Stribiţcaia|first=Ecaterina|last2=Evans|first2=Charlotte E. L.|last3=Gibbons|first3=Catherine|last4=Blundell|first4=John|last5=Sarkar|first5=Anwesha|date=2020-07-31|title=Food texture influences on satiety: systematic review and meta-analysis|url=https://www.nature.com/articles/s41598-020-69504-y|journal=Scientific Reports|language=en|volume=10|issue=1|pages=1–18|doi=10.1038/s41598-020-69504-y|issn=2045-2322|pmc=7395742|pmid=32737349|via=}}</ref>. |
Revision as of 07:04, 10 September 2020
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, as 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]
Qualities perceived
This section needs additional citations for verification. (January 2018) |
- Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
- 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
References
- ^ Mouritsen, Ole G.; Styrbæk, 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 & 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): 1–18. 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
- Dollase, Jürgen, 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 & Interface Science. 18 (4): 349–359. doi:10.1016/j.cocis.2013.04.010.