The term mouthfeel means a complex, somatic sensation in the mouth triggered by food. It depends on the consistency (e.g. elasticity and viscosity) of the food and is part of the sensory analysis. As the name implies, the mouthfeel indicates how a special food feels within the mouth. Chemical and physical influences play the most important role.

The mouthfeel can be modified by gelling agents like xanthan, locust bean gum, emulsifiers and other food additives.

The assessment of the mouthfeel is done by scales for hardness, wetness and chewiness. More characteristics of the mouthfeel can be:

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