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Mouthfeel refers to the
physical sensations in the
mouth caused by food or drink,
making it
distinct from taste. It is a
fundamental sensory attribute...
- and
phenolic compounds (such as tannins) can
alter the aroma, color,
mouthfeel and
taste of the wine in a way that may be more
pleasing to the taster...
- of
several hundred chemical compounds that
affect the taste,
color and
mouthfeel of wine.
These compounds include phenolic acids, stilbenoids, flavonols...
- (either
dairy or plant-based). It is a food
pairing in
which the milk's
mouthfeel masks the
dietary fibres of the
cocoa solids. The
liquid carbohydrates...
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Mouthfeel is the
fourth studio album by the pop band Magnapop. It was
released in 2005
through Daemon Records, with
European distribution through DevilDuck...
- provenance,
local tradition, ingredients, aroma, appearance,
flavour and
mouthfeel. The
flavour may
include the
degree of
bitterness of a beer due to bittering...
-
which means "to bind fast". Astringency, the dry,
puckering or
numbing mouthfeel caused by the
tannins in
unripe fruits, lets the
fruit mature by deterring...
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Chewiness is the
mouthfeel sensation of
labored chewing due to sustained,
elastic resistance from the food.
Foods typically considered chewy include caramel...
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beverages are
often slightly sweet and
bitter and
typically impart a
burning mouthfeel with an odor
derived from the
alcohol and the
production and
aging processes;...
-
added directly to food,
because its low
solubility can lead to a
gritty mouthfeel.
Infant formula is a
notable exception,
where lactose is
added to match...
