Mouthfeel is a product’s physical and chemical interaction in the mouth. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to describe the general sensation of the wine in the mouth. A chemical substance is any material substance used in or obtained by a process in chemistry: A chemical compound is a substance consisting of two or more chemical elements that are chemically combined in fixed proportions. ... // Wine tasting is the sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour. ... Rheology is the study of the deformation and flow of matter. ... The palate is the roof of the mouth in humans and vertebrate animals. ... Mastication or chewing is the process by which food is torn and/or crushed by teeth. ... Genera Many, see text. ...

Modifiers of Foodstuffs

Common modifiers in relation to the texture of foodstuffs include:

• Adhesiveness, Force required to remove the material that adheres to a specific surface (e.g., lips, palate, teeth).
• Bounce/Springiness: The resilience rate at which the sample returns to the original shape after partial compression.
• Chewiness: Number of chews (at 1 chew/sec) needed to masticate the sample to a consistency suitable for swallowing.
• Coarseness: Degree to which the mass feels coarse during product mastication.
• Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
• Denseness: 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.
• 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 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.
• Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
• Uniformity of bite: Evenness of force through bite.
• Viscosity: Force required to draw a liquid from a spoon over the tongue.
• Wetness: Amount of moisture perceived on product's surface.

An adhesive is a compound that adheres or bonds two items together. ... In physics, force is an influence that may cause a body to accelerate. ... Lips are a visible organ at the mouth of humans and many animals. ... The palate is the roof of the mouth in humans and vertebrate animals. ... This does not cite its references or sources. ... The term Bounce has several meanings: Look up bounce in Wiktionary, the free dictionary. ... Chewing is the process by which food is torn and/or crushed by teeth. ... Swallowing, known scientifically as deglutition, is the reflex in the human body that makes something pass from the mouth, to the pharynx, into the esophagus, with the shutting of the epiglottis. ... In engineering mechanics, deformation is a change in shape due to an applied force. ... Molar 47 (left), molar 46 and premolar 45(right) Molars are the rearmost and most complicated kind of tooth in most mammals. ... Dry may refer to: Dry, an album by PJ Harvey. ... In physics, force is an influence that may cause a body to accelerate. ... There are very few or no other articles that link to this one. ... A material is brittle if it is subject to fracture when subjected to stress i. ... The word grain has several meanings, most being descriptive of a small piece or particle. ... In the physical sciences, weight is a measurement of the gravitational force acting on an object. ... Saliva is the watery and usually somewhat frothy substance produced in the mouths of some animals, including humans. ... Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Natural olive oil Synthetic motor oil Oil, in a general sense, is a chemical compound that is not miscible with water, and is in a liquid state at ambient temperatures. ... An abrasive is usually a material that is used to smooth, machine, or, in some cases, roughen another softer material through extensive rubbing. ... The pitch drop experiment at the University of Queensland. ...

See also

• Wine tasting
• Food