Liquid foods which are essentially Newtonian fluids may be considered to have their texture or “mouthfeel” adequately described by their viscosity.

“Unctuous is probably quite a good description, but there's a sweetness, too, and a mouthfeel,” ventures Heston Blumenthal, chef at the Fat Duck at Bray.

The disappearance of hummus from the shelves after a hygiene problem at a plant supplying supermarkets has revealed the depth of popular addiction to this appealing paste. Its taste, at once earthy and refreshing, now has a large place in the British palate. Its grainy texture offers what food chemists call “mouthfeel” at its best.]

“So to start with,” Adria says, “it doesn’t get as hard, it doesn’t really ejaculate, and it has a different mouthfeel. Can we please talk about the mouthfeel? Why is no one talking about the mouthfeel?” she repeats, looking straight into the camera through her clear-framed glasses as the camera zooms in.

Our five tasters[…]conducted a blind test of the biscuits. They were asked to assess them on their appearance (an even golden-brown); aroma (biscuity); mouthfeel (either pleasantly chewy or with a satisfying crunch); and flavour (balanced, perfumed with golden syrup and earthy with oats).

Mouthfeel

Meaning

Noun

Origin

Related