Jisho

×
しょっかん 食感
Links
Noun
1. food texture; mouthfeel​
Wikipedia definition
2. Mouthfeel​Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.
Read “Mouthfeel” on English Wikipedia
Read “食感” on Japanese Wikipedia
Read “Mouthfeel” on DBpedia

Discussions

to talk about this word.