mouthfeel

• mouth feel

mouth +‎ feel

mouthfeel (countable and uncountable, plural mouthfeels)

1. The texture of food, drink, etc. as perceived by the mouth.

   Coordinate terms: handfeel, skinfeel

   • 1962, Samuel A. Matz, Food Texture‎, Westport, CT: The AVI publishing company, page 41:

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

   • 2000 January 28, Oliver Burkeman, quoting Heston Blumenthal, “Things that make you go yum”, in The Guardian‎, →ISSN:

     “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.

   • [2007 February 23, “In praise of … hummus”, in The Guardian‎, →ISSN:

     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.]

   • 2018 August 24, Katherine Cross, “The Oscar Wilde of YouTube fights the alt-right with decadence and seduction”, in The Verge‎:

     “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.

   • 2023 April 22, Yvonne C. Lam, “Supermarket Anzac biscuit taste test: from ‘beautiful’ to ‘an intense workout’”, in The Guardian‎, →ISSN:

     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).