The sensory perception of texture and mouthfeel

Texture and mouthfeel are fundamental sensory properties of foods and beverages. The formulation of specific textures and mouthfeels has been very challenging for product developers and manufacturers. This is due to the limited understanding of the physiology of texture and mouthfeel perception, and of consumer preferences for tactile and kinesthetic characteristics. This article provides an update on the latest advances in the understanding of oral texture and mouthfeel perception.