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 assessment of the mouthfeel is done by scales for hardness, wetness and chewiness. More characteristics of the mouthfeel can be:
Books on Amazon
- Sensory Evaluation of Food: Principles and Practices
- Sensory Evaluation Practices (Food Science and Technology)
- Food Analysis (Food Science Texts Series)