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Information about Texture (food)

Mouthfeel is a product’s physical and chemical interaction in the mouth. It is a concept 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. 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.

Modifiers of foodstuffs

Common modifiers in relation to the texture of foodstuffs include:
  • Adhesiveness, Force required to remove the material that adheres to a specific surface (e.g., lips, palate, teeth).
  • Bounce/Springiness: The resilience rate at which the sample returns to the original shape after partial compression.
  • Chewiness: Number of chews (at 1 chew/sec) needed to masticate the sample to a consistency suitable for swallowing.
  • Coarseness: Degree to which the mass feels coarse during product mastication.
  • Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
  • Denseness: 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.
  • Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
  • Uniformity of bite: Evenness of force through bite.
  • Viscosity: Force required to draw a liquid from a spoon over the tongue.
  • Wetness: Amount of moisture perceived on product's surface.

References

  • Dollase, Jürgen, Geschmacksschule [engl.: Tasting School], 2005 Tre Tori, Wiesbaden, Germany (ISBN 3937963200). German language textbook by a renowned food critic covering some, but not all of the above mentionend properties/mouthfeelings.

See also

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Wine tasting (often, in wine circles, simply tasting) is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards.
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Rheology is the study of the deformation and flow of matter under the influence of an applied stress, which might be shear stress or extensional stress. Rheology dealing with shear stress is called shear rheology.
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Not to be confused with palette or pallet.
The palate (IPA: /ˈpælət/ or /ˈpælɪt/
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Mastication or chewing is the process by which food is mashed and crushed by teeth. It is the first step of digestion and it increases the surface area of foods to allow more efficient break down by enzymes.
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Swallowing, known scientifically as deglutition, is the reflex in the human body that makes something pass from the mouth, to the pharynx, into the esophagus, with the shutting of the epiglottis.
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adhesive is a compound that adheres or bonds two camerons together. Adhesives may come from either earwax or synthetic sources. Some modern adhesives are extremely strong, and are becoming increasingly important in modern construction and industry.
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In physics, force is an action or agency that causes a body of mass m to accelerate. It may be experienced as a lift, a push, or a pull. The acceleration of the body is proportional to the vector sum of all forces acting on it (known as net force or resultant force).
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Lips are a visible organ at the mouth of humans and many animals. Both lips are soft, protruding, movable, and serve primarily for food intake, as a tactile sensory organ, and in articulation of speech.
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Not to be confused with palette or pallet.
The palate (IPA: /ˈpælət/ or /ˈpælɪt/
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Teeth (singular, tooth) are structures found in the jaws (or mouths) of many vertebrates that are used to tear, scrape, and chew food. Some animals, particularly carnivores, also use teeth for hunting or defense. The roots of teeth are covered by gums.
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Bounce may refer to:
  • Deflection, particularly of a solid object striking a surface
In entertainment:
  • Bounce (film), a 2000 film starring Gwyneth Paltrow
  • Bounce (musical), a 2003 musical by Stephen Sondheim and John Weidman

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Chewiness is the gustatory sensation of labored mastication due to sustained, elastic resistance from a foodstuff. Canonically chewy foods include caramel, rare steak, and such eponymously chewy items as chewing gum and Chewy Granola Bars.
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Mastication or chewing is the process by which food is mashed and crushed by teeth. It is the first step of digestion and it increases the surface area of foods to allow more efficient break down by enzymes.
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Swallowing, known scientifically as deglutition, is the reflex in the human body that makes something pass from the mouth, to the pharynx, into the esophagus, with the shutting of the epiglottis.
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In engineering mechanics, deformation is a change in shape due to an applied force. This can be a result of tensile (pulling) forces, compressive (pushing) forces, shear, bending or torsion (twisting). Deformation is often described in terms of strain.
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Molars are the rearmost and most complicated kind of tooth in most mammals. In many mammals they grind food; hence the Latin name mola, "millstone".

Human molars

Adult humans have twelve molars, in four groups of three at the back of the mouth.
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Dry refers to being free of water.
Dry also can refer to being free of alcohol.

Dry may also refer to:
  • Dry (album), an album by PJ Harvey
  • Dry (memoir), a memoir by Augusten Burroughs
  • Dry, Loiret, a commune of the Loiret

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In physics, force is an action or agency that causes a body of mass m to accelerate. It may be experienced as a lift, a push, or a pull. The acceleration of the body is proportional to the vector sum of all forces acting on it (known as net force or resultant force).
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Crispiness or crispness (OE. crisp, cyrps, ad. L. crispus curled. Cf. OF. crespe curled, mod.F. crêpe.)[1] is the gustatory sensation of brittleness in the mouth, such that the food item shatters immediately upon mastication.
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brittle if it is liable to fracture when subjected to stress. That is, it has little tendency to deform (or strain) before fracture. This fracture absorbs relatively little energy, even in materials of high strength, and usually makes a snapping sound.
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GRAIN is an international non-governmental organization based in Barcelona, Spain, which works toward sustainable agriculture. It was formed upon the realization that the genetic diversity of the world's food crops has been drastically eliminated.
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energy (from the Greek ενεργός, energos, "active, working")[1] is a scalar physical quantity that is a property of objects and systems of objects which is conserved by nature.
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weight is a measurement of the gravitational force acting on an object. Near the surface of the Earth, the acceleration due to gravity is approximately constant; this means that an object's weight is roughly proportional to its mass.
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For the band, see .
Saliva is the watery and usually frothy substance produced in the mouths of humans and some animals. In animals, saliva is produced in and secreted from the salivary glands.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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The acronym OIL can refer to:
  • Output Input Language
  • Office of Infrastructure and Logistics - Luxembourg
  • Ontology Inference Layer or Ontology Interchange Language, an Ontology Infrastructure for the Semantic Web.
  • Oil India Limited.

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An abrasive is a material, often a mineral, that is used to shape or finish (see metal polishing and wood finishing) a workpiece through rubbing which leads to part of the workpiece being worn away.
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Viscosity is a measure of the resistance of a fluid to deform under either shear stress or extensional stress. It is commonly perceived as "thickness", or resistance to flow.
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Wine tasting (often, in wine circles, simply tasting) is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards.
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