Aspects considered in describing mouthfeel include:

Question

Quizplus · Accepted Answer

Mouthfeel refers to the physical sensations in the mouth produced by food or drink, as distinct from taste and smell. Astringency, crispness, spiciness, and viscosity are all aspects that can contribute to the mouthfeel of a product, making "All of the above" the correct choice. Astringency is a drying, puckering sensation (often associated with tannins in wine), crispness relates to the texture and sound of food when bitten, spiciness involves the heat or tingling sensations from certain spices, and viscosity describes the thickness or fluidity of a liquid.

Aspects Considered in Describing Mouthfeel Include