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the comforting mouthfeel of a warm, sweet, soft bun
Consumers complain that cakes made with chemically concocted flavours lack mouthfeel.
They discovered the effects of sugar and fat on the texture, mouthfeel and flavour of milk chocolate.
Instrumental measurements of sensory properties are used as a necessary complement to sensory analytical tests, particularly for colour and texture/mouthfeel assessments.
All samples had a softer texture and a watery mouthfeel.
Again, it seems to be very thin in texture due to its low mouth-coating effects in mouthfeel.
Each assessor was asked to describe the sensory attributes under four eating quality: aroma, mouthfeel, flavour and after-taste.
The crystal formation in chocolate can affect many different attributes to the chocolate - mouthfeel, snap of the chocolate, the color, dull or shiny.
Through this process, autolysis occurs which contributes to a creamy mouthfeel that may make the wine seem to have a fuller body.
Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel.
The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.
Malolactic fermentation tends to create a rounder, fuller mouthfeel.
Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness.
Employing a trained or consumer panel, oenologists may perform a variety of tests on the taste, aroma, mouthfeel and appeal of wines.
Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel.
The upper melting point is below human body temperature, a factor which is important for mouthfeel of foods produced with gelatin.
While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel.
