Mouthfeel
Mouthfeel (English mouthfeel ) describes the physical and chemical interactions of a substance or mixture of substances in the mouth. It is a construct that is used in many areas of taste testing and evaluation, as the wine tasting, or rheology.
Examined here are the impressions from the first contact through the palate, chew to swallow and aftertaste. The mouthfeel is often correlated to the water activity of the sample: Hard and crunchy products have a lower water activity, whereas a medium soft.
Manifestations of mouthfeel
Frequently used forms of mouthfeel in terms of the consistency of food:
- Lining of the mouth ( Mouth Coating): the nature and extent of coating of teeth and mucous membranes of the oral cavity. Of interest is usually the liner after chewing the sample, ie directly before swallowing of liquid and in particular oily samples but can also be the lining on the recording of interest.
- Density ( denseness ): density of the cut surface in terms of a density of the package after a sample with the molar teeth is completely severed.
- Elasticity (bounce, springiness ): ability of the sample to return to its original shape after the force again.
- Hardness ( Hardness ): A measure of the force required to deform the sample by a defined distance. This includes, inter alia, the expended on opposing molars force to close the jaw, if the sample lies between the corresponding rows of teeth. But also the force of the cutting teeth is necessary to remove a piece of said sample, or the force needed to crush the sample between tongue and palate.
- Moisture ( wetness ): amount of perceived on the surface of the sample liquid.
- Release moisture (Moisture release): amount of released from the sample moisture / liquid.
- Moisture absorption ( moisture absorption ): amount of absorbed by the sample saliva.
- Evenness ( uniformity ): Describes the uniformity of a sample (taste, texture, color etc.).
- Uniformity of the bite ( Uniformity of bite ): measure of the constancy of the force that must be applied during the Abbeißvorgangs the sample.
- Uniformity of chewing ( Uniformity of chew ): degree, stay to the characteristics of chewing ( force required, stickiness of the sample, etc.) during the chewing equal.
- Granularity ( Granularity, coarseness ): Degree of during the chewing perceived granularity (see below).
- Adhesion ( adhesiveness ): The force required to remove the material to be tested by a certain surface (lips, teeth, palate, etc.).
- Chewability ( chewiness ): Number of chews needed to bring a sample in a state that it is swallowable. In addition to the number and the frequency of the chewing is frequently measured.
- Stickiness ( gumminess ), the energy needed to bring the material to be tested in a state that it can be swallowed.
- Grain ( graininess ) degree to which a sample containing small particles. This may be in addition to ground cereals and other solids (coconut flakes, freeze-dried fruit, etc.). A direct edibility must not be granted ( eg tea).
- Cohesion ( cohesiveness ): extent to which a sample is deformed when chewing with the molars, before she tears up.
- Roughness ( roughness ): degree of perceived abrasion, which the sample leaves on the tongue.
- Slipperiness ( Slipper Readiness ): extent to which the sample slides over the tongue.
- Gravity ( heaviness ): During the first contact on the tongue perceived weight of the sample.
- Dryness ( Dryness ) ratio, which indicates how the sample dry mouthfeel. This does not necessarily have anything to do with the liquid content of the sample, eg dry wine, dry martini.
- Viscosity ( viscosity): The force required to hold a fluid with the tongue of a spoon.
- Softness ( Smoothness ): absence of noticeable granularity, ie homogeneity of the sample.
- Comminuted ( Fracturability ): The force that is required for the sample to break, crumble or shatter. This includes crispness (eg chips) and crispness (eg apple) with a.