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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 スポンサード リンク
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