¹ Source: wiktionary.com
Definition of Mouthfeel
1. [n -S]
Lexicographical Neighbors of Mouthfeel
Literary usage of Mouthfeel
Below you will find example usage of this term as found in modern and/or classical literature:
1. Nutrient Composition of Rations for Short-term, High-intensity Combat Operations by Fnb, Institute of Medicine (U. S.), High-stress Situations, Committee on Military Nutrition Research, National Academy of Sciences (2005)
"The most salient negative beverage characteristics for this group were related
to feelings of nausea or bloating, objectionable mouthfeel, ..."
2. Global Trends in the Dairy Industry: Outlook for the Baltics by SourceOECD (Online service), OECD Staff, Oecd, (Paris) Organisation for Economic Co-ope, Centre for Co-operation with Non-members (2002)
"... similar functional properties in foods - viscosity, mouthfeel and appearance -
in low-fat food preparations), gelling and water binding properties, ..."
3. Lost Crops of Africa: Volume Ii: Vegetables by National Research Council (U. S.) (2006)
"... but because its spongy texture easily absorbs the other food's flavor while
providing a mouthfeel vaguely suggestive of the presence of meat. ..."
4. Nutrient Composition of Rations for Short-term, High-intensity Combat Operations by Fnb, Institute of Medicine (U. S.), High-stress Situations, Committee on Military Nutrition Research, National Academy of Sciences (2005)
"The most salient negative beverage characteristics for this group were related
to feelings of nausea or bloating, objectionable mouthfeel, ..."
5. Global Trends in the Dairy Industry: Outlook for the Baltics by SourceOECD (Online service), OECD Staff, Oecd, (Paris) Organisation for Economic Co-ope, Centre for Co-operation with Non-members (2002)
"... similar functional properties in foods - viscosity, mouthfeel and appearance -
in low-fat food preparations), gelling and water binding properties, ..."
6. Lost Crops of Africa: Volume Ii: Vegetables by National Research Council (U. S.) (2006)
"... but because its spongy texture easily absorbs the other food's flavor while
providing a mouthfeel vaguely suggestive of the presence of meat. ..."
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