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Old page wikitext, before the edit (old_wikitext) | '{{For|the Magnapop album|Mouthfeel (album)}}
[[File:Eating a Georgia peach.jpg|thumb|A child bites into a peach and while there are complex flavors and notable sweetness, she is experiencing a number of physical sensations including juiciness, tenderness, the feel of the sheets of peach skin, perhaps even the fuzziness of the peach skin, all of which together constitute what researchers call mouthfeel.]]
'''Mouthfeel''' refers to the physical sensations in the mouth caused by food or drink, as distinct from [[taste]]. It is a fundamental sensory attribute which, along with taste and [[Olfaction|smell]], determines the overall [[flavor]] of a food item.<ref>{{cite book|last1=Mouritsen|first1=Ole G.|last2=Styrbæk|first2=Klavs|title=Mouthfeel: How Texture Makes Taste|date=2017|publisher=Columbia University Press|isbn=978-0-231-54324-8}}</ref><ref name=Guinard>{{cite journal|last1=Guinard|first1=Jean-Xavier|last2=Mazzucchelli|first2=Rossella|title=The sensory perception of texture and mouthfeel|journal=Trends in Food Science & Technology|date=July 1996|volume=7|issue=7|pages=213–219|doi=10.1016/0924-2244(96)10025-X}}</ref> Mouthfeel is also sometimes referred to as '''texture'''.<ref name=Guinard/>
It is used in many areas related to the testing and evaluating of foodstuffs, such as [[wine-tasting]] and [[food rheology]].<ref>{{cite web|last1=Goodwin|first1=Lindsey|title=Mouthfeel Defined|url=https://www.thespruce.com/mouthfeel-765730|website=[[The Spruce]]|accessdate=14 January 2018|date=26 December 2017}}</ref> It is evaluated from initial perception on the [[palate]], to first bite, through [[chewing]] to [[swallowing]] and [[aftertaste]]. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth.<ref>{{cite book|last1=Dollase|first1=Jürgen|title=Geschmacksschule|date=2005|publisher=Tre Torri Verlag|location=Wiesbaden, Germany|isbn=978-3-937963-20-4|language=de}}</ref>
Mouthfeel is often related to a product's [[water activity]]—hard or crisp products having lower water activities and soft products having intermediate to high water activities.<ref>{{cite journal|last1=Katz|first1=E. E.|last2=Labuza|first2=T. P.|title=Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products|journal=Journal of Food Science|date=March 1981|volume=46|issue=2|pages=403–409|doi=10.1111/j.1365-2621.1981.tb04871.x}}</ref>
== Qualities perceived ==
{{Refimprove section|date=January 2018}}
* Cohesiveness: Degree to which the sample [[Deformation (engineering)|deforms]] before rupturing when biting with [[Molar (tooth)|molars]].
* Density: Compactness of cross section of the sample after biting completely through with the molars.
* Dryness: Degree to which the sample feels [[Dryness (taste)|dry]] in the mouth.
* Exquisiteness: Perceived quality of the item in question
* Fracturability: [[Force]] with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, [[crispiness]], crunchiness and [[brittle]]ness.
* Graininess: Degree to which a sample contains small grainy particles.
* Gumminess: [[Energy]] required to disintegrate a semi-solid food to a state ready for swallowing.
* Hardness: Force required to deform the product to a given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
* Heaviness: [[Weight]] of product perceived when first placed on tongue.
* Moisture absorption: Amount of [[saliva]] absorbed by product.
* Moisture release: Amount of wetness/juiciness released from sample.
* Mouthcoating: Type and degree of coating in the mouth after mastication (for example, [[fat]]/[[oil]]).
* Roughness: Degree of [[abrasive]]ness of product's surface perceived by the tongue.
* Slipperiness: Degree to which the product slides over the tongue.
* Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
* Uniformity: Degree to which the sample is even throughout; [[Homogeneity and heterogeneity|homogeneity]].
* Uniformity of bite: Evenness of force through bite.
* Uniformity of chew: Degree to which the chewing characteristics of the product are even throughout mastication.
* [[Viscosity]]: Force required to draw a liquid from a spoon over the tongue.
* Wetness: Amount of moisture perceived on product's surface.
==See also==
*[[Food]]
*[[Food_rheology#Psychorheology|Psychorheology]]
*[[wikt:texture|Texture]]
*[[Umami]]
*[[Wine tasting]]
==References==
{{Reflist}}
==Further reading==
* Dollase, Jürgen, ''Geschmacksschule [engl.: Tasting School]'', 2005 Tre Tori, [[Wiesbaden]], Germany ({{ISBN|3937963200}}). German-language textbook by a renowned food critic covering some, but not all of the above mentionend properties/mouthfeelings.
*{{cite journal|last1=Stokes|first1=Jason R.|last2=Boehm|first2=Michael W.|last3=Baier|first3=Stefan K.|title=Oral processing, texture and mouthfeel: From rheology to tribology and beyond|journal=Current Opinion in Colloid & Interface Science|date=August 2013|volume=18|issue=4|pages=349–359|doi=10.1016/j.cocis.2013.04.010|doi-access=free}}
==External links==
* [http://www.aqualab.com/applications/snack-foods-and-water-activity/ Snack Foods and Water Activity]
[[Category:Food science]]
[[Category:Gustatory system]]
[[Category:Sensory systems]]
[[Category:Wine tasting]]' |
New page wikitext, after the edit (new_wikitext) | '{{For|the Magnapop album|Mouthfeel (album)}}
[[File:Eating a Georgia peach.jpg|thumb|This young idiot is ruining Wikipedia by appearing in articles that have nothing to do with the photo chosen.]]
'''Mouthfeel''' refers to the physical sensations in the mouth caused by food or drink, as distinct from [[taste]]. It is a fundamental sensory attribute which, along with taste and [[Olfaction|smell]], determines the overall [[flavor]] of a food item.<ref>{{cite book|last1=Mouritsen|first1=Ole G.|last2=Styrbæk|first2=Klavs|title=Mouthfeel: How Texture Makes Taste|date=2017|publisher=Columbia University Press|isbn=978-0-231-54324-8}}</ref><ref name=Guinard>{{cite journal|last1=Guinard|first1=Jean-Xavier|last2=Mazzucchelli|first2=Rossella|title=The sensory perception of texture and mouthfeel|journal=Trends in Food Science & Technology|date=July 1996|volume=7|issue=7|pages=213–219|doi=10.1016/0924-2244(96)10025-X}}</ref> Mouthfeel is also sometimes referred to as '''texture'''.<ref name=Guinard/>
It is used in many areas related to the testing and evaluating of foodstuffs, such as [[wine-tasting]] and [[food rheology]].<ref>{{cite web|last1=Goodwin|first1=Lindsey|title=Mouthfeel Defined|url=https://www.thespruce.com/mouthfeel-765730|website=[[The Spruce]]|accessdate=14 January 2018|date=26 December 2017}}</ref> It is evaluated from initial perception on the [[palate]], to first bite, through [[chewing]] to [[swallowing]] and [[aftertaste]]. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth.<ref>{{cite book|last1=Dollase|first1=Jürgen|title=Geschmacksschule|date=2005|publisher=Tre Torri Verlag|location=Wiesbaden, Germany|isbn=978-3-937963-20-4|language=de}}</ref>
Mouthfeel is often related to a product's [[water activity]]—hard or crisp products having lower water activities and soft products having intermediate to high water activities.<ref>{{cite journal|last1=Katz|first1=E. E.|last2=Labuza|first2=T. P.|title=Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products|journal=Journal of Food Science|date=March 1981|volume=46|issue=2|pages=403–409|doi=10.1111/j.1365-2621.1981.tb04871.x}}</ref>
== Qualities perceived ==
{{Refimprove section|date=January 2018}}
* Cohesiveness: Degree to which the sample [[Deformation (engineering)|deforms]] before rupturing when biting with [[Molar (tooth)|molars]].
* Density: Compactness of cross section of the sample after biting completely through with the molars.
* Dryness: Degree to which the sample feels [[Dryness (taste)|dry]] in the mouth.
* Exquisiteness: Perceived quality of the item in question
* Fracturability: [[Force]] with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, [[crispiness]], crunchiness and [[brittle]]ness.
* Graininess: Degree to which a sample contains small grainy particles.
* Gumminess: [[Energy]] required to disintegrate a semi-solid food to a state ready for swallowing.
* Hardness: Force required to deform the product to a given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
* Heaviness: [[Weight]] of product perceived when first placed on tongue.
* Moisture absorption: Amount of [[saliva]] absorbed by product.
* Moisture release: Amount of wetness/juiciness released from sample.
* Mouthcoating: Type and degree of coating in the mouth after mastication (for example, [[fat]]/[[oil]]).
* Roughness: Degree of [[abrasive]]ness of product's surface perceived by the tongue.
* Slipperiness: Degree to which the product slides over the tongue.
* Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
* Uniformity: Degree to which the sample is even throughout; [[Homogeneity and heterogeneity|homogeneity]].
* Uniformity of bite: Evenness of force through bite.
* Uniformity of chew: Degree to which the chewing characteristics of the product are even throughout mastication.
* [[Viscosity]]: Force required to draw a liquid from a spoon over the tongue.
* Wetness: Amount of moisture perceived on product's surface.
==See also==
*[[Food]]
*[[Food_rheology#Psychorheology|Psychorheology]]
*[[wikt:texture|Texture]]
*[[Umami]]
*[[Wine tasting]]
==References==
{{Reflist}}
==Further reading==
* Dollase, Jürgen, ''Geschmacksschule [engl.: Tasting School]'', 2005 Tre Tori, [[Wiesbaden]], Germany ({{ISBN|3937963200}}). German-language textbook by a renowned food critic covering some, but not all of the above mentionend properties/mouthfeelings.
*{{cite journal|last1=Stokes|first1=Jason R.|last2=Boehm|first2=Michael W.|last3=Baier|first3=Stefan K.|title=Oral processing, texture and mouthfeel: From rheology to tribology and beyond|journal=Current Opinion in Colloid & Interface Science|date=August 2013|volume=18|issue=4|pages=349–359|doi=10.1016/j.cocis.2013.04.010|doi-access=free}}
==External links==
* [http://www.aqualab.com/applications/snack-foods-and-water-activity/ Snack Foods and Water Activity]
[[Category:Food science]]
[[Category:Gustatory system]]
[[Category:Sensory systems]]
[[Category:Wine tasting]]' |
Unified diff of changes made by edit (edit_diff) | '@@ -1,4 +1,4 @@
{{For|the Magnapop album|Mouthfeel (album)}}
-[[File:Eating a Georgia peach.jpg|thumb|A child bites into a peach and while there are complex flavors and notable sweetness, she is experiencing a number of physical sensations including juiciness, tenderness, the feel of the sheets of peach skin, perhaps even the fuzziness of the peach skin, all of which together constitute what researchers call mouthfeel.]]
+[[File:Eating a Georgia peach.jpg|thumb|This young idiot is ruining Wikipedia by appearing in articles that have nothing to do with the photo chosen.]]
'''Mouthfeel''' refers to the physical sensations in the mouth caused by food or drink, as distinct from [[taste]]. It is a fundamental sensory attribute which, along with taste and [[Olfaction|smell]], determines the overall [[flavor]] of a food item.<ref>{{cite book|last1=Mouritsen|first1=Ole G.|last2=Styrbæk|first2=Klavs|title=Mouthfeel: How Texture Makes Taste|date=2017|publisher=Columbia University Press|isbn=978-0-231-54324-8}}</ref><ref name=Guinard>{{cite journal|last1=Guinard|first1=Jean-Xavier|last2=Mazzucchelli|first2=Rossella|title=The sensory perception of texture and mouthfeel|journal=Trends in Food Science & Technology|date=July 1996|volume=7|issue=7|pages=213–219|doi=10.1016/0924-2244(96)10025-X}}</ref> Mouthfeel is also sometimes referred to as '''texture'''.<ref name=Guinard/>
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Parsed HTML source of the new revision (new_html) | '<div class="mw-parser-output"><div role="note" class="hatnote navigation-not-searchable">For the Magnapop album, see <a href="/enwiki/wiki/Mouthfeel_(album)" title="Mouthfeel (album)">Mouthfeel (album)</a>.</div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Eating_a_Georgia_peach.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/3d/Eating_a_Georgia_peach.jpg/220px-Eating_a_Georgia_peach.jpg" decoding="async" width="220" height="182" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/3/3d/Eating_a_Georgia_peach.jpg/330px-Eating_a_Georgia_peach.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3d/Eating_a_Georgia_peach.jpg/440px-Eating_a_Georgia_peach.jpg 2x" data-file-width="1280" data-file-height="1059" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Eating_a_Georgia_peach.jpg" class="internal" title="Enlarge"></a></div>This young idiot is ruining Wikipedia by appearing in articles that have nothing to do with the photo chosen.</div></div></div>
<p><b>Mouthfeel</b> refers to the physical sensations in the mouth caused by food or drink, as distinct from <a href="/enwiki/wiki/Taste" title="Taste">taste</a>. It is a fundamental sensory attribute which, along with taste and <a href="/enwiki/wiki/Olfaction" title="Olfaction">smell</a>, determines the overall <a href="/enwiki/wiki/Flavor" title="Flavor">flavor</a> of a food item.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1">[1]</a></sup><sup id="cite_ref-Guinard_2-0" class="reference"><a href="#cite_note-Guinard-2">[2]</a></sup> Mouthfeel is also sometimes referred to as <b>texture</b>.<sup id="cite_ref-Guinard_2-1" class="reference"><a href="#cite_note-Guinard-2">[2]</a></sup>
</p><p>It is used in many areas related to the testing and evaluating of foodstuffs, such as <a href="/enwiki/wiki/Wine-tasting" class="mw-redirect" title="Wine-tasting">wine-tasting</a> and <a href="/enwiki/wiki/Food_rheology" title="Food rheology">food rheology</a>.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3">[3]</a></sup> It is evaluated from initial perception on the <a href="/enwiki/wiki/Palate" title="Palate">palate</a>, to first bite, through <a href="/enwiki/wiki/Chewing" title="Chewing">chewing</a> to <a href="/enwiki/wiki/Swallowing" title="Swallowing">swallowing</a> and <a href="/enwiki/wiki/Aftertaste" title="Aftertaste">aftertaste</a>. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4">[4]</a></sup>
</p><p>Mouthfeel is often related to a product's <a href="/enwiki/wiki/Water_activity" title="Water activity">water activity</a>—hard or crisp products having lower water activities and soft products having intermediate to high water activities.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5">[5]</a></sup>
</p>
<div id="toc" class="toc"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none" /><div class="toctitle" lang="en" dir="ltr"><h2>Contents</h2><span class="toctogglespan"><label class="toctogglelabel" for="toctogglecheckbox"></label></span></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Qualities_perceived"><span class="tocnumber">1</span> <span class="toctext">Qualities perceived</span></a></li>
<li class="toclevel-1 tocsection-2"><a href="#See_also"><span class="tocnumber">2</span> <span class="toctext">See also</span></a></li>
<li class="toclevel-1 tocsection-3"><a href="#References"><span class="tocnumber">3</span> <span class="toctext">References</span></a></li>
<li class="toclevel-1 tocsection-4"><a href="#Further_reading"><span class="tocnumber">4</span> <span class="toctext">Further reading</span></a></li>
<li class="toclevel-1 tocsection-5"><a href="#External_links"><span class="tocnumber">5</span> <span class="toctext">External links</span></a></li>
</ul>
</div>
<h2><span class="mw-headline" id="Qualities_perceived">Qualities perceived</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Mouthfeel&action=edit&section=1" title="Edit section: Qualities perceived">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div style="width:52px"><a href="/enwiki/wiki/File:Question_book-new.svg" class="image"><img alt="" src="/upwiki/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" srcset="/upwiki/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, /upwiki/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/enwiki/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a class="external text" href="https://en.wikipedia.org/enwiki/w/index.php?title=Mouthfeel&action=edit">improve this article</a> by <a href="/enwiki/wiki/Help:Introduction_to_referencing_with_Wiki_Markup/1" title="Help:Introduction to referencing with Wiki Markup/1">adding citations to reliable sources</a>. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="/enwiki//www.google.com/search?as_eq=wikipedia&q=%22Mouthfeel%22">"Mouthfeel"</a> – <a rel="nofollow" class="external text" href="/enwiki//www.google.com/search?tbm=nws&q=%22Mouthfeel%22+-wikipedia">news</a> <b>·</b> <a rel="nofollow" class="external text" href="/enwiki//www.google.com/search?&q=%22Mouthfeel%22+site:news.google.com/newspapers&source=newspapers">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="/enwiki//www.google.com/search?tbs=bks:1&q=%22Mouthfeel%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="/enwiki//scholar.google.com/scholar?q=%22Mouthfeel%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Mouthfeel%22&acc=on&wc=on">JSTOR</a></span></small></span> <small class="date-container"><i>(<span class="date">January 2018</span>)</i></small><small class="hide-when-compact"><i> (<a href="/enwiki/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this template message</a>)</i></small></div></td></tr></tbody></table>
<ul><li>Cohesiveness: Degree to which the sample <a href="/enwiki/wiki/Deformation_(engineering)" title="Deformation (engineering)">deforms</a> before rupturing when biting with <a href="/enwiki/wiki/Molar_(tooth)" title="Molar (tooth)">molars</a>.</li>
<li>Density: Compactness of cross section of the sample after biting completely through with the molars.</li>
<li>Dryness: Degree to which the sample feels <a href="/enwiki/wiki/Dryness_(taste)" title="Dryness (taste)">dry</a> in the mouth.</li>
<li>Exquisiteness: Perceived quality of the item in question</li>
<li>Fracturability: <a href="/enwiki/wiki/Force" title="Force">Force</a> with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, <a href="/enwiki/wiki/Crispiness" title="Crispiness">crispiness</a>, crunchiness and <a href="/enwiki/wiki/Brittle" class="mw-redirect" title="Brittle">brittleness</a>.</li>
<li>Graininess: Degree to which a sample contains small grainy particles.</li>
<li>Gumminess: <a href="/enwiki/wiki/Energy" title="Energy">Energy</a> required to disintegrate a semi-solid food to a state ready for swallowing.</li>
<li>Hardness: Force required to deform the product to a given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.</li>
<li>Heaviness: <a href="/enwiki/wiki/Weight" title="Weight">Weight</a> of product perceived when first placed on tongue.</li>
<li>Moisture absorption: Amount of <a href="/enwiki/wiki/Saliva" title="Saliva">saliva</a> absorbed by product.</li>
<li>Moisture release: Amount of wetness/juiciness released from sample.</li>
<li>Mouthcoating: Type and degree of coating in the mouth after mastication (for example, <a href="/enwiki/wiki/Fat" title="Fat">fat</a>/<a href="/enwiki/wiki/Oil" title="Oil">oil</a>).</li>
<li>Roughness: Degree of <a href="/enwiki/wiki/Abrasive" title="Abrasive">abrasiveness</a> of product's surface perceived by the tongue.</li>
<li>Slipperiness: Degree to which the product slides over the tongue.</li>
<li>Smoothness: Absence of any particles, lumps, bumps, etc., in the product.</li>
<li>Uniformity: Degree to which the sample is even throughout; <a href="/enwiki/wiki/Homogeneity_and_heterogeneity" title="Homogeneity and heterogeneity">homogeneity</a>.</li>
<li>Uniformity of bite: Evenness of force through bite.</li>
<li>Uniformity of chew: Degree to which the chewing characteristics of the product are even throughout mastication.</li>
<li><a href="/enwiki/wiki/Viscosity" title="Viscosity">Viscosity</a>: Force required to draw a liquid from a spoon over the tongue.</li>
<li>Wetness: Amount of moisture perceived on product's surface.</li></ul>
<h2><span class="mw-headline" id="See_also">See also</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Mouthfeel&action=edit&section=2" title="Edit section: See also">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><a href="/enwiki/wiki/Food" title="Food">Food</a></li>
<li><a href="/enwiki/wiki/Food_rheology#Psychorheology" title="Food rheology">Psychorheology</a></li>
<li><a href="https://en.wiktionary.org/wiki/texture" class="extiw" title="wikt:texture">Texture</a></li>
<li><a href="/enwiki/wiki/Umami" title="Umami">Umami</a></li>
<li><a href="/enwiki/wiki/Wine_tasting" title="Wine tasting">Wine tasting</a></li></ul>
<h2><span class="mw-headline" id="References">References</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Mouthfeel&action=edit&section=3" title="Edit section: References">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<div class="reflist" style="list-style-type: decimal;">
<div class="mw-references-wrap"><ol class="references">
<li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><cite class="citation book">Mouritsen, Ole G.; Styrbæk, Klavs (2017). <i>Mouthfeel: How Texture Makes Taste</i>. Columbia University Press. <a href="/enwiki/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-231-54324-8" title="Special:BookSources/978-0-231-54324-8"><bdi>978-0-231-54324-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Mouthfeel%3A+How+Texture+Makes+Taste&rft.pub=Columbia+University+Press&rft.date=2017&rft.isbn=978-0-231-54324-8&rft.aulast=Mouritsen&rft.aufirst=Ole+G.&rft.au=Styrb%C3%A6k%2C+Klavs&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMouthfeel" class="Z3988"></span><style data-mw-deduplicate="TemplateStyles:r935243608">.mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("/upwiki/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("/upwiki/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("/upwiki/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url("/upwiki/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}</style></span>
</li>
<li id="cite_note-Guinard-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-Guinard_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Guinard_2-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite class="citation journal">Guinard, Jean-Xavier; Mazzucchelli, Rossella (July 1996). "The sensory perception of texture and mouthfeel". <i>Trends in Food Science & Technology</i>. <b>7</b> (7): 213–219. <a href="/enwiki/wiki/Digital_object_identifier" title="Digital object identifier">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2F0924-2244%2896%2910025-X">10.1016/0924-2244(96)10025-X</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Trends+in+Food+Science+%26+Technology&rft.atitle=The+sensory+perception+of+texture+and+mouthfeel&rft.volume=7&rft.issue=7&rft.pages=213-219&rft.date=1996-07&rft_id=info%3Adoi%2F10.1016%2F0924-2244%2896%2910025-X&rft.aulast=Guinard&rft.aufirst=Jean-Xavier&rft.au=Mazzucchelli%2C+Rossella&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMouthfeel" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r935243608"/></span>
</li>
<li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><cite class="citation web">Goodwin, Lindsey (26 December 2017). <a rel="nofollow" class="external text" href="https://www.thespruce.com/mouthfeel-765730">"Mouthfeel Defined"</a>. <i><a href="/enwiki/wiki/The_Spruce" class="mw-redirect" title="The Spruce">The Spruce</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">14 January</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Spruce&rft.atitle=Mouthfeel+Defined&rft.date=2017-12-26&rft.aulast=Goodwin&rft.aufirst=Lindsey&rft_id=https%3A%2F%2Fwww.thespruce.com%2Fmouthfeel-765730&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMouthfeel" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r935243608"/></span>
</li>
<li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><cite class="citation book">Dollase, Jürgen (2005). <i>Geschmacksschule</i> (in German). Wiesbaden, Germany: Tre Torri Verlag. <a href="/enwiki/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-3-937963-20-4" title="Special:BookSources/978-3-937963-20-4"><bdi>978-3-937963-20-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Geschmacksschule&rft.place=Wiesbaden%2C+Germany&rft.pub=Tre+Torri+Verlag&rft.date=2005&rft.isbn=978-3-937963-20-4&rft.aulast=Dollase&rft.aufirst=J%C3%BCrgen&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMouthfeel" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r935243608"/></span>
</li>
<li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><cite class="citation journal">Katz, E. E.; Labuza, T. P. (March 1981). "Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products". <i>Journal of Food Science</i>. <b>46</b> (2): 403–409. <a href="/enwiki/wiki/Digital_object_identifier" title="Digital object identifier">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1365-2621.1981.tb04871.x">10.1111/j.1365-2621.1981.tb04871.x</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Food+Science&rft.atitle=Effect+of+Water+Activity+on+the+Sensory+Crispness+and+Mechanical+Deformation+of+Snack+Food+Products&rft.volume=46&rft.issue=2&rft.pages=403-409&rft.date=1981-03&rft_id=info%3Adoi%2F10.1111%2Fj.1365-2621.1981.tb04871.x&rft.aulast=Katz&rft.aufirst=E.+E.&rft.au=Labuza%2C+T.+P.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMouthfeel" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r935243608"/></span>
</li>
</ol></div></div>
<h2><span class="mw-headline" id="Further_reading">Further reading</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Mouthfeel&action=edit&section=4" title="Edit section: Further reading">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li>Dollase, Jürgen, <i>Geschmacksschule [engl.: Tasting School]</i>, 2005 Tre Tori, <a href="/enwiki/wiki/Wiesbaden" title="Wiesbaden">Wiesbaden</a>, Germany (<link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r935243608"/><a href="/enwiki/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/3937963200" title="Special:BookSources/3937963200">3937963200</a>). German-language textbook by a renowned food critic covering some, but not all of the above mentionend properties/mouthfeelings.</li></ul>
<ul><li><cite class="citation journal">Stokes, Jason R.; Boehm, Michael W.; Baier, Stefan K. (August 2013). "Oral processing, texture and mouthfeel: From rheology to tribology and beyond". <i>Current Opinion in Colloid & Interface Science</i>. <b>18</b> (4): 349–359. <a href="/enwiki/wiki/Digital_object_identifier" title="Digital object identifier">doi</a>:<span class="cs1-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.cocis.2013.04.010">10.1016/j.cocis.2013.04.010</a></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Current+Opinion+in+Colloid+%26+Interface+Science&rft.atitle=Oral+processing%2C+texture+and+mouthfeel%3A+From+rheology+to+tribology+and+beyond&rft.volume=18&rft.issue=4&rft.pages=349-359&rft.date=2013-08&rft_id=info%3Adoi%2F10.1016%2Fj.cocis.2013.04.010&rft.aulast=Stokes&rft.aufirst=Jason+R.&rft.au=Boehm%2C+Michael+W.&rft.au=Baier%2C+Stefan+K.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AMouthfeel" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r935243608"/></li></ul>
<h2><span class="mw-headline" id="External_links">External links</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Mouthfeel&action=edit&section=5" title="Edit section: External links">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><a rel="nofollow" class="external text" href="http://www.aqualab.com/applications/snack-foods-and-water-activity/">Snack Foods and Water Activity</a></li></ul>
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