The physical sensations produced by food or drink in the mouth, including texture, temperature, viscosity, and astringency.
A compound of 'mouth' + 'feel,' coined in the food science industry in the mid-20th century. The recognition that taste is only PART of how we experience food — texture matters just as much.
Wine snobs aren't just TASTING wine — they're feeling its TEXTURE in their mouths! Creamy, chalky, silky, astringent, fizzy — mouthfeel is the secret dimension of eating that nobody talks about but EVERYBODY experiences! ðŸ·ðŸ‘„
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