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.

อ้างอิงใน

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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