I’ve heard the reference many times, about wine, desserts, cream-based sauces, but I’m not sure I understand. Does “mouth feel” refer to the instantaneous impression of taste, whereas “taste” refers to the longer-lasting sensation?
It strikes me as pretentious, frankly. Are the terms THAT distinct?
IANAchef but I would think that it’s about the texture of the food. Like the difference between soup and hard candy.
Think of how a raw carrot feels in your mouth as opposed to one that’s been stewed and it’s all soft.
That’s mouth feel.
Exactly so. Two completely different senses at work here.
Mouth-feel is exactly that - how it feels in your mouth. A well made cream sauce will feel smooth and velvety, pleasant, where one that was botched might feel lumpy, gritty or thin. And it all contributes to an eating experience - texture is a very big part of whether or not something is enjoyable to eat.
After all, eating can be a 5-sense experience, no doubt.
Mouth feel is why a non-fat diet is so depressing.
The gum on envelopes - now that has mouth feel. I love that.
Well, yes, the terms are that distinct, since they deal with two completely different senses. It strikes me as more than a bit presumptuous to pass judgement when you have no idea what the terms even mean.
Here’s a relatively cheap experiment that will teach you about mouth feel. Grab a small jar of commercial peanut butter. Jiff or Skippy or whatever. While you’re at that shelf, buy the same brand’s low-fat version.
Arrive home. Walk the dog. Have a spoonful of the low-fat version. Rinse your mouth with ice water. Have a spoonful of the conventional version.
The differences between low-fat and conventional peanut butter are almost exclusively mouth feel. Low fat PB doesn’t emulsify as well and has a gritty, unpleasant friction in your mouth. However, they both taste about the same.
Thank you for taking the time to admonish me. I think you’ve done it to me twice. In just the last month. God bless you, madam. :wally
Great example! Thanks for kicking my awareness up a notch or two. 
You’re quite welcome. Somebody has to help those who make asses of themselves by passing judgement on things they know nothing about.
I think “mouth feel” is pretentious. They could just call it texture, after all.
It’s not pretense, it’s specificity. Texture implies a very specific thing, and the surface or tactile texture of a food may have little to do with its mouth feel. Mouth feel only comes into play at the moment saliva contacts the food.
Exactly so, stoli. Whole milk, half-and-half, and heavy cream all feel pretty much the same if you stick your finger in them, so you could fairly say they have the same texture. Hell, 1% milk feels pretty much the same to the touch. But if you drink them, they all feel very different in your mouth. Thus they have the same texture, but each has a distinct mouth feel. That’s the case for a lot foods. Simply calling it texture doesn’t say what needs to be said.
I suppose they could call it “the texture when it’s in your mouth,” but “mouth feel” is much simpler, ya know?
Plus, in culinary terms, when we say “texture” were talking along the lines is something smooth, creamy, crunchy, hard, grainy, etc, particularly when items are on the plate. “Mouth feel” is more directed along the lines of when the food is in its first level of digestion, where there is saliva contact and it begins to break down.
There have already been some excellent examples of differences in the mouth-feel of similar (yet wildly different) foods mentioned here. The big similarity in the examples is the fat content noted. Fat content plays a huge part in what constitues a smooth and rich mouth feel. Think of having a very fine chocolate truffle as opposed to a glass of cold lemonade. The chocolate with its fat content is going to leave a smooth, rich mouth feel, as the lemonade will leave a clean, acidic, ‘puckered’ mouth feel.
It’s definitely not based on pretention.
Hmm, hadn’t considered that. Now this thread has made me hungry, so I’m gonna go feel some food with my mouth.
Oh, and just wanted to pop in and mention another example for those who want to experiment with ‘mouth feel’:
Hershey’s Kisses vs. Godiva (or any very high-quality chocolate)
The Hershey’s Kisses will feel like sandpaper next to the satiny feel of a high-quality chocolate.
Dove Promises also have an excellent mouth feel compared to Hershey’s kisses.
If you want to demonstrate the importance of “mouth feel” try this experiment. Go to McDonald’s and buy two cheeseburgers. Take them home and put one in your blender. Puree it for a minute. Now eat the first burger. Now drink the second. They obviously are going to taste identical. The difference between them is mouth feel.
You apparently are having difficulty controlling your emotions. Please refrain from posting in my thread.
The cardinal rule of SDMB is to not be a jerk. Insults are not appropriate, madam.