Food Texture and Mouthfeel

Dear Colleagues,

The texture and mouthfeel of foods and beverages are properties that consumers use, in addition to flavor and aroma, to make consumption choices. However, is it truly the flavor or texture/mouthfeel that the consumers perceive that influences how they make continued consupmption decisions? Consumers often cite several textural and mouthfeel properties as the basis for why the like the “taste”.

Food texture includes perception of not only the mechanical properties related to the mastication of the food material in the mouth, such as fracturability, but also includes surface appearance attributes such as gloss. Mouthfeel is also related to the perception of sensations a food or beverage has within the mouth during mastication, or the consumption experience, but tends to be linked more closely to the rheological properties of liquids and semisolid, such as mouth coating or viscosity.

The objective of this Special Issue of Foods is to understand current advances in the sensory and instrumental techniques used to evaluate the texture and mouthfeel of foods and beverages.

Dr. Amy Lammert
Guest Editor

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• food structure and texture
• food rheology and tribology
• oral processing
• mouthfeel
• sensory aspects of textural properties