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  2. Mouthfeel - Wikipedia

    en.wikipedia.org/wiki/Mouthfeel

    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]

  3. Taste - Wikipedia

    en.wikipedia.org/wiki/Taste

    Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances.

  4. Flavoring - Wikipedia

    en.wikipedia.org/wiki/Flavoring

    A flavoring (or flavouring), [a] also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. [1] [2] Along with additives, other components like sugars determine ...

  5. Why Do I Have Food Texture Issues? - AOL

    www.aol.com/why-food-texture-issues-194748383.html

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  6. Cutlery Changes The Way We Taste Food - AOL

    www.aol.com/lifestyle/food-cutlery-changes-way...

    A study published today in the online journal Flavour provides evidence that the different properties of cutlery can change the way we perceive the taste of food.. Researchers altered factors like ...

  7. Gustatory technology - Wikipedia

    en.wikipedia.org/wiki/Gustatory_technology

    Virtual taste refers to a taste experience generated by a digital taste simulator. Electrodes are used to simulate the taste and feel of real food in the mouth. [1] In 2012, Dr. Nimesha Ranasinghe and a team of researchers at the National University of Singapore developed the digital lollipop, an electronic device capable of transmitting four major taste sensations (salty, sour, sweet and ...

  8. Aging of wine - Wikipedia

    en.wikipedia.org/wiki/Aging_of_wine

    The lower the temperature, the more slowly a wine develops. [4] On average, the rate of chemical reactions in wine double with each 18 °F (10 °C) increase in temperature. Wine expert Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as ...

  9. Rheology of peanut butter - Wikipedia

    en.wikipedia.org/wiki/Rheology_of_peanut_butter

    More specifically, as grinding time increases, the apparent viscosity decreases. This is likely due to an increase in peanut oil produced by a higher grinding time, causing a lubricating effect to decrease viscosity. [10] Increasing the grinding time also produced peanut butter with a narrower particle size distribution with high densities.