Mouthfeel

Flavor Science

The 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

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