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Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2]
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds; however, this type of level of heating in cooking generally has a soft ...
Why do certain food textures make us gag? An investigation into the scientific reasons why slimy, gooey foods, seafood and Jell-O, make some of us gag.
Mochi is an example of a food with the chewy Q texture. Tapioca balls in boba milk tea is another example. In Hokkien-speaking areas, Q (Chinese: ...
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, [1] or to complement the dish. Some condiments are used during cooking to add flavour texture: barbecue sauce , compound butter , teriyaki sauce , soy sauce , Marmite and sour cream are examples.
A mousse (/ ˈ m uː s /, French:; lit. ' foam ') is a soft prepared food that incorporates air bubbles to give it a light and airy texture.Depending on preparation techniques, it can range from light and fluffy to creamy and thick.
By definition, a processed food is converted from its original form into another product by freezing, chopping, slicing, dicing or juicing."