Mouthfeel

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The mouthfeel ( English mouthfeel ) describes the physical and chemical interactions of a substance or mixture of substances in the mouth . It is a construct that is used in many areas of taste testing and evaluation such as wine tasting .

With the help of a food sample, one examines the impressions from the first palate contact through chewing to swallowing and the aftertaste . The mouthfeel is often correlated with the water activity of the sample : hard and crispy products have a lower water activity, while soft products have a medium one.

Expressions of mouthfeel

Frequently used expressions of mouthfeel in relation to the consistency of food are:

  • Lining the mouth ( mouthcoating ): Type and extent of the coating of teeth and mucous membrane of the oral cavity. The lining after the sample has been chewed, i.e. immediately before swallowing, is usually of interest; in the case of liquid and especially oily samples, the lining after it has been taken can also be of interest.
  • Density ( denseness ): density of the cut surface in terms of a density of the pack after a sample with the molar teeth has been completely cut through.
  • Elasticity ( bounce , springiness ): Ability of the sample to return to its original shape after the application of force.
  • Moisture ( Wetness ): amount of liquid perceived on the surface of the sample.
  • Moisture release ( Moisture release ): Quantity of the released moisture from the sample / liquid.
  • Moisture absorption ( moisture absorption ): Quantity of light received by the sample saliva .
  • Evenness ( uniformity ) of a sample consistency in taste, texture, color, etc.
  • Uniformity of the bite ( Uniformity of bite ): A measure of the consistency of the biting incurred by the sample force.
  • Uniformity of chewing ( Uniformity of chew ): degree to which the characteristics of chewing (force to be applied, tackiness of the sample, etc.) remain the same during the chewing.
  • Granularity ( Granularity , coarseness ): degree of sensed during the chewing granularity (s u..).
  • Hardness ( Hardness ): measure of the force required to deform the sample over a defined distance. This includes the force to be applied to opposing molars to close the jaws when the sample lies between the corresponding rows of teeth. But also the force on the incisors that is necessary to remove a piece from the specimen or to crush the specimen between the tongue and the roof of the mouth.
  • Adhesion ( adhesiveness to the material to be tested from a surface (The force that is needed:) lips , teeth , palate, etc.) to remove.
  • Chewability ( chewiness to make number of chews required to give a sample swallowable:). In addition to the number, the frequency of the chewing movements is often measured.
  • Stickiness ( gumminess ): The energy that is required to make the sample swallowable.
  • Granularity ( graininess ): degree to which a sample of small particles such as cereal meal , coconut flakes , freeze-dried contains fruits etc.. The sample does not have to be directly edible (e.g. tea ).
  • Cohesion ( cohesiveness ): degree to which a sample when chewed with the molar teeth deformed before it ruptures.
  • Roughness ( roughness ): degree of perceived abrasion , the sample leaves on the tongue.
  • Slipperiness ( slipperiness ): extent to which the sample slides over the tongue.
  • Heavy ( heaviness ): At the first contact of the tongue perceived weight of the sample.
  • Dryness ( Dryness ) ratio, which indicates how the sample dry mouthfeel. This does not necessarily have to do with the liquid content of the sample, e.g. B. dry wine , dry martini .
  • Viscosity ( Viscosity ): The force required to take up a liquid with the tongue of a spoon.
  • Softness ( Smoothness ): absence of noticeable granularity, so homogeneity , of the sample.
  • Crushability ( Fracturability ): The force, which is needed so that the sample breaks crumbled, or shatters. This includes crispness (e.g. chips) and crunchiness (e.g. apple).

See also

literature