mouthfeel

Etymology

mouth + feel

noun

1. The texture of food, drink, etc. as perceived by the mouth.
   Liquid foods which are essentially Newtonian fluids may be considered to have their texture or “mouthfeel” adequately described by their viscosity. 1962, Samuel A. Matz, Food Texture, Westport, CT: The AVI publishing company, page 41
   “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. 2000-01-28, Oliver Burkeman, quoting Heston Blumenthal, “Things that make you go yum”, 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.] [2007-02-23, “In praise of … hummus”, in The Guardian, →ISSN
   “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. 24 August 2018, Katherine Cross, “The Oscar Wilde of YouTube fights the alt-right with decadence and seduction”, in The Verge
   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). 2023-04-22, Yvonne C. Lam, “Supermarket Anzac biscuit taste test: from ‘beautiful’ to ‘an intense workout’”, in The Guardian, →ISSN