Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds

Abstract

Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by examining the physiological processes, chemical interactions, and main sensory qualities involved, such as viscosity, crunchiness, astringency, and thermal sensations like cooling and warming. During consumption, food and beverages release a variety of chemical components in the mouth. These are broadly classified as volatile and non-volatile compounds. Volatile compounds, which act as odorants and some irritants, stimulate the olfactory system and contribute to aroma perception. In contrast, non-volatile compounds include tastants, irritants, and texture-related molecules that activate the gustatory and trigeminal systems. The integration of these chemical and physical signals from multiple sensory pathways is essential to flavor perception and underpins the experience of mouthfeel. The roles of oral processing, saliva, and the sensory systems, particularly the trigeminal system, are discussed to better understand how mouthfeel is created and perceived. The review also looks at current sensory and instrumental methods used to evaluate mouthfeel, outlining their uses and limitations. Beer, especially non- and low-alcoholic beers, is used as a case study to show how mouthfeel affects product development and consumer acceptance. By combining insights from sensory science, food chemistry, and neuroscience, this review highlights the need for better tools and clearer frameworks to study and improve mouthfeel in modern food and beverage products.