Mouth feel factors

Mouth feel factors are critical in flavor perception. Examples include astringency, pepper bite, menthol cooling, and texture (e.g., softness or hardness as in candy). Sensations, such as crunch after biting into a crisp stick of celery or an apple, contribute to the overall flavor of foods. These mouth feel factors are also... 

Compatible mouth feel factors and rapid development of a fully blended flavor in the mouth during ingestion of the product. 

Flavor is the complex effect of three components taste, odor, and feeling factors. It is usually associated with the pleasure of savoring food or beverages and has, subsequently, suffered from considerable imprecision in definition. Flavor is a sensation with multidimensional components involving subjective and objective perceptions. The sensory perceptions are both qualitative as well as quantitative and, therefore, can be measured. Webster s New Collegiate Dictionary defines flavor as the ... quality of something that affects the sense of taste,. .. the blend of taste and smell sensations evoked by a substance in the mouth. This definition is correct, but incomplete, and should be redefined to include feeling factors. 

In certain cases chemical reactions may occur between the flavouring and some of the ingredients. The rate of aroma adsorbing and the proportion of the lipophilic-hydrophilic components may influence the so-called mouth-feel to a considerable extent. Another important factor is the inherent flavour of the ingredients which should be enhanced or suppressed. Certain flavourings are reactive with basic or acidic agents (role of pH). 

Powder can be easily extracted from its packaging On delivery, coughing and other unpleasant sensations may be induced because the carrier particles deposit in the mouth and throat Little mouth and throat deposition patient does not feel he/she is inhaling an aerosol Formulation process becomes a key factor in the development of the product the properties of the compound to be delivered dominate the performance of the resulting powder... 

A cooling feeling in the mouth is produced by both fats (cf. 14.3.2.2.2), which melt on consumption, as well as low-molecular compounds which are capable of stimulating receptors for cold perception. Menthol is well known (cf. 5.3.2.4). Its threshold for the cooling effect is 9 pmol/kg of water. In comparison with the cooling effect, however, the retronasal threshold for the characteristic menthol odor is lower by a factor of 9.5, which is a disadvantage for the wider application of menthol. 

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