mouthfeeln.
/ˈmaʊθfiːl/, U.S. /ˈmaʊθˌfil/ Originally U.S.
The way an item of food or drink feels in the mouth, esp. a sensation of consistency, richness, etc., produced during tasting.
ΚΠ
1939 Jrnl. Inst. Chem. Great Britain & Ireland Feb. 62 Such properties as tenderness in meat, crispness in biscuits, smoothness in chocolate,..may be included in the ugly but apt expression ‘mouth feel’.
1951 Jrnl. Canad. Dietetic Assoc. 13–16 24 A feature of food enjoyment is mouth-feel which depends to a degree on the astringency of the food although coolness, warmth and texture are also well known components.
1957 Life 10 June 106/2 The taste panel objected to every feature except mouthfeel. The liquid has a pleasant consistency, thicker than water but not gluey.
1960 Adv. in Food Res. 9 198 Mouth feel: (1) Chewiness, as sensed by the resistance of the product to compression and shearing action of the teeth. (2) Fibrousness [etc.].
1973 N.Y. Times 26 Aug. iii. 12/2 The key to no-drip ice cream..is a new ‘stabilizer’ that ‘does not affect quality, texture, taste or mouth feel’.
1995 Fine Cooking Feb. 22/1 Fat..moistens sandwiches.., gives a tender richness to meats,..and it adds richness, texture, and great ‘mouth-feel’ to desserts.
2000 Wine May 29 A superb wine, with integrated oak and a vivid mouthfeel following an elegant opening.
This is a new entry (OED Third Edition, March 2003; most recently modified version published online March 2022).
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n.1939