Texture en Bouche

Flavor Science

La sensation physique d'une boisson en bouche : viscosité (fluide ou épaisse), carbonatation (picotement), astringence (sensation asséchante), température et texture (soyeuse, crémeuse, veloutée). Le blanc d'œuf, la crème et l'oleo saccharum modifient tous la texture en bouche.

Référencé dans

Guide Understanding Sweetness in Cocktails Guide Understanding Mouthfeel Guide Egg Whites & Aquafaba in Cocktails Guide Syrups: Simple, Rich, Demerara & Beyond Guide Low-ABV Cocktails: Maximum Flavor, Minimum Alcohol Guide Gin: From Juniper to Glass Guide Vermouth: The Essential Modifier Guide The Dry Shake: Mastering Egg White Cocktails

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