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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. 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 ...

  4. 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.

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

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

    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.

  6. Taste receptor - Wikipedia

    en.wikipedia.org/wiki/Taste_receptor

    Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H+ ions, from an acidic substances, pass through their specific ion channel. Some can go through the Na+ channels.

  7. Cutlery Changes The Way We Taste Food - AOL

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

    Researchers altered factors like the weight, size, color and shape of the cutlery and found that each of these properties influenced the participant's perception of the food's taste, density or ...

  8. Rheology of peanut butter - Wikipedia

    en.wikipedia.org/wiki/Rheology_of_peanut_butter

    At room temperature, the oils in natural peanut butter remain liquid, causing a phase separation. Within the stabilized peanut butter, the microstructural features are able to remain well-dispersed in a matrix of stabilized oil due to crystallization, while in the unstabilized peanut butter, the features are not able to retain the same uniformity.

  9. "You Can Really Taste The Difference": Home Cooks Are ... - AOL

    www.aol.com/news/people-sharing-extremely-simple...

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