What is it in the mouth?

oral feeling is a technical term used to discuss chemical and physical interactions of food with mouth. When professional tasters evaluate food and drinks, the mouth is a very important part of their evaluation, as one can imagine, and people can respond very differently to different meals depending on the feeling in the mouth. This phenomenon is the result of a very complex number of interactions and explains why simple foods can sometimes be so difficult to replicate.

When many people are asked to respond to food, they usually ask how they taste food. The taste certainly plays a role in the feeling in the mouth, with tasters consider the level of salinity, bitterness, sweetness, heat and umami in their food, but the taste is just an aspect of feeling in the mouth. Another point of view is the texture of food in the mouth, the way it feels to eat, and persisted the target after the bite. The oral feeling also considers physical and chemical turns into food as chewed, from the way some meals dissolve with the exposure of salivaAction that some meals taste bitter if they are chewed for too long.

Some terms commonly used in connection with texture include: chewing, hardness, rubber, moisture, cohesion, grainness, density, discourage, juiciness, dryness, release, viscosity and moisture. For example, a sharp striking of caramel has a very different feeling in the mouth than the chewing adhesive of caramel and explains why both food tastes so different when they are made of very similar ingredients.

When a feeling of mouth is evaluated, people also pay attention to their emotional reaction to food. Foods like chocolate bars, with rich, butter smoothness, often make people feel filled, happy or relaxed. Hard candies, on the other hand, can be more agitating because people suck or chew on candy while crispy fruit CAN emotionally refreshing.

Companies that specialize in the production of packagesFoods are often forced to consider the feeling of mouth. The mouth after the tilt plays a decisive role in receiving fast food, meals ready to eat (MRE) and other packaged foods designed for comfort. If the mouth feel "bad" for consumers, they usually avoid the product in the future, so companies spend a lot of energy in research to develop food that tastes and feels right, except for providing nutritional value.

You don't have to be a trained tasting to think about feeling in your mouth. The next time you have something to eat, think about the texture of food in your mouth, the way the taste and texture change, how you chew, and the way you feel when eating. You may also want to think about how different foods work together: for example, if you taste chocolate after a curry curry, it will taste very differently than in itself.