Which term refers to the way food feels in the mouth?

The term that refers to the way food feels in the mouth is mouthfeel. This concept encompasses the tactile sensations and physical properties that food provides as it is eaten. Mouthfeel can describe a variety of sensations, such as creaminess, crunchiness, or smoothness, and can significantly influence a person's overall experience and enjoyment of food.

Mouthfeel is an important aspect of food science and sensory evaluation because it affects consumer preferences and perceptions. For instance, a creamy mouthfeel may enhance the appeal of a dessert, while a gritty texture may be undesirable in a sauce. Understanding mouthfeel can help food scientists and culinary professionals to enhance the quality of a product and tailor it to consumer desires.

In contrast, flavor refers to the overall sensory impression of a food or drink, which includes taste and aroma but does not encompass the textural experience. Volatile typically relates to the components that evaporate easily and contribute to aroma rather than texture. Viscosity describes a liquid's resistance to flow, which is more relevant to liquid foods and sauces than to the broader concept of how food feels in the mouth.