mouthfeel

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mouth·feel

 (mouth′fēl′)
n.
The way that a food or drink feels in the mouth, being primarily a response to texture but also to flavor.

mouthfeel

(ˈmaʊθˌfiːl)
n
the texture of a substance as it is perceived in the mouth: the wine has a good mouthfeel.

mouth•feel

(ˈmaʊθˌfil)
n.
the tactile sensation a food gives to the mouth: a creamy mouthfeel.
[1980–85; Amer.]
References in periodicals archive ?
His topics include the formulation of emulsifiable concentrates, the formulation of suspension concentrates, oil-based suspension concentrates, the formulation of controlled-release systems, the formulation of pigment dispersions for paint application, the enhancement of particle deposition and adhesion to paints and coatings, applications of rheological techniques to paint formulations, examples of properties of some commercial paints, interaction between food-grade agent surfactants and water and structure of the liquid-crystal phases, the formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants, foam formulation in food, and food rheology and mouth-feel. ([umlaut] Ringgold, Inc., Portland, OR)
The lily, lemongrass, and fresh citrus bouquet is followed by a bright mouth-feel of honeydew melon and Asian pear.
Enjoy then the lively and r clean mouth-feel on display here as well as the herbal, mellow red apple fruit with sherbet and tangerine acidity that gives it extra zingyness.
Readers will learn to identify the scents, colors, flavors, mouth-feel and vocabulary of the major beer styles, including ales, lagers, weissbeirs and Belgian beers.
There is a very specific taste, texture, and mouth-feel that I associate with real yogurt, which was a lunchbox staple for me as a child.
The latest addition to the company's range, Delyte 9, replaces cream and fat in a wide range of products, especially creamy sauces, whilst still ensuring the retention of body, texture and mouth-feel without loss of integrity.
Competitors were judged by panel of professional cuppers who assessed each submission through blind organoleptic analysis of the following characteristics: dry leaf, brewed color, brewed aroma, brewed flavor, brewed mouth-feel and brewed harmony.
A little amount of feta cheese adds so much flavour and gives a savoury mouth-feel Ingredients: 2-3 tablespoon extra virgin olive oil 1 medium red onion, sliced thinly 4-5 garlic cloves, minced 2 pounds red cabbage, thinly sliced 1 pound spaghetti 2 medium red tomatoes, chopped 4 tablespoon red pasta sauce (any flavour) 1 red bell pepper, slice feta cheese, 4 to 5 small slices Method: In a large, deep skillet, heat the olive oil.
They were also asked to gauge the fat content in milk samples by mouth-feel.
According to the company, this technology can improve the taste and mouth-feel of drugs and can be used to support stability or deliver sustained release characteristics.
The mouth-feel and sweetness of baked goods were hard to give up.
The plasticity of fats is due to crystallized material that forms a crystal network that entraps liquid oil, and many of the sensory attributes of fat and fat-structured food products--for example spreadability, mouth-feel, texture, and flavor--are strongly influenced by the physical characteristics of this fat crystal network.