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Texture (food) : ウィキペディア英語版
Mouthfeel

Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is 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, 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.
==Qualities perceived==

*Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
*Density: Compactness of cross section of the sample after biting completely through with the molars.
*Dryness: Degree to which the sample feels dry in the mouth.
*Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
*Graininess: Degree to which a sample contains small grainy particles.
*Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
*Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
*Heaviness: Weight of product perceived when first placed on tongue.
*Moisture absorption: Amount of saliva absorbed by product.
*Moisture release: Amount of wetness/juiciness released from sample.
*Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
*Roughness: Degree of abrasiveness of product's surface perceived by the tongue.
*Slipperiness: Degree to which the product slides over the tongue.
*Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
*Uniformity: Degree to which the sample is even throughout; homogeneity.
*Uniformity of Bite: Evenness of force through bite.
*Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
*Viscosity: Force required to draw a liquid from a spoon over the tongue.
*Wetness: Amount of moisture perceived on product's surface.

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
ウィキペディアで「Mouthfeel」の詳細全文を読む



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