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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]
A crystal of the astringent alum The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness.. An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues.
When such words are herein used or referenced, they are marked with the flag [DM] (different meaning). Asterisks (*) denote words and meanings having appreciable (that is, not occasional) currency in American English, but are nonetheless notable for their relatively greater frequency in British speech and writing.
Stink bean, beans bearing a rather peculiar smell, quite popular in southeast Asia; Stinky tofu, a form of fermented tofu, which, as the name suggests, has a strong odor; Sun-dried tomatoes, a dehydrated fruit; Surströmming, Swedish fermented Baltic herring; Sushi, a Japanese food sometimes made with raw fish and sashimi
Ageusia (from negative prefix a-and Ancient Greek γεῦσις geûsis 'taste') is the loss of taste functions of the tongue, particularly the inability to detect sweetness, sourness, bitterness, saltiness, and umami (meaning 'savory taste'). It is sometimes confused with anosmia – a loss of the sense of smell.
For the first portion of the list, see List of words having different meanings in American and British English (A–L). Asterisked (*) meanings, though found chiefly in the specified region, also have some currency in the other dialect; other definitions may be recognised by the other as Briticisms or Americanisms respectively. Additional usage ...
A flavoring is a volatile additive that improves the taste or smell of food. They work primarily via the sense of smell. In legislation, substances that exclusively have a sweet, sour or salty taste are not considered flavorings. These usually include flavor enhancers, sweeteners, acidulants and salt substitutes.
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. [1] The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out.