| Mouthfeel refers to the physical sensations in the mouth caused by a food product or a drink, as distinct from taste. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. Mouthfeel is one of the main attributes, next to aroma and taste, which is measured during a sensory evaluation. Examples of mouthfeel attributes are astringent, crispy and dry. Mouthfeel is often related to the texture, like viscosity , of the product. Furthermore, 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. |
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