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 and
aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Some people, however, still use the traditional term, "texture".
Mouthfeel is often related to a product's water activity, hard or crisp products having lower water activities and soft products having intermediate to high water activities.
Common modifiers in relation to the texture of foodstuffs include
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