Mouthfeel
Flavor ScienceThe physical sensation of a drink in the mouth: viscosity (thin vs thick), carbonation (prickle), astringency (drying), temperature, and texture (silky, creamy, velvety). Egg whites, cream, and oleo saccharum all modify mouthfeel.
Упоминается в
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