mouthfeel


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mouthfeel

[′mau̇th‚fēl]
(food engineering)
An organoleptic property used to describe the overall texture of a food product.
References in periodicals archive ?
And that's the centuries-old trade secret of the coveted Hennessy cognac-how its spirit can remain elegant and graceful despite the rugged and tough mouthfeel.
When the translator attempts to re-create the effect the original elicits in the source language, mouthfeel is as important as accuracy.
Mouthfeel is widely recognized as an important quality indicator for red wine and may be an important component of overall consumer appeal.
99, TMorrisons) it has a silky mouthfeel with sweet, berry fruits giving way to fine, dry tannins on the finish.
Mellow and easy on the palate, Russia's bestselling 'super-premium' vodka can be sipped straight to appreciate the subtle malty note, sweetness and harmonious mouthfeel, and also makes a great choice for those fond of a vodka martini.
A full-bodied stout, with lots of chocolate and oak, good mouthfeel," said Robert Lachman.
CREAMIZ[TM] helps to make the mouthfeel smoother and richer, without adding fat.
Dutch researchers have come up with a new process involving movements of the tongue during consumption that identifies physical properties of fat-containing foods that determine mouthfeel.
com notes Germany gelatin manufacturer the Gelita Group has developed a new product, Optice, for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.
It's ferociously intense, with a rounded mouthfeel of sun-ripened red fruits.
A low fat, low salt sausage that looks like, tastes like and has the texture and mouthfeel of a top quality sausage?