Definition of "mouthfeel"

Liquid foods which are essentially Newtonian fluids may be considered to have their texture or “mouthfeel” adequately described by their viscosity.

1962, Samuel A. Matz, Food Texture‎, Westport, CT: The AVI publishing company, page 41

“Unctuous is probably quite a good description, but there's a sweetness, too, and a mouthfeel,” ventures Heston Blumenthal, chef at the Fat Duck at Bray.

2000 January 28, Oliver Burkeman, quoting Heston Blumenthal, “Things that make you go yum”, in The Guardian‎

“So to start with,” Adria says, “it doesn’t get as hard, it doesn’t really ejaculate, and it has a different mouthfeel. Can we please talk about the mouthfeel? Why is no one talking about the mouthfeel?” she repeats, looking straight into the camera through her clear-framed glasses as the camera zooms in.

2018 August 24, Katherine Cross, “The Oscar Wilde of YouTube fights the alt-right with decadence and seduction”, in The Verge‎

Our five tasters […] conducted a blind test of the biscuits. They were asked to assess them on their appearance (an even golden-brown); aroma (biscuity); mouthfeel (either pleasantly chewy or with a satisfying crunch); and flavour (balanced, perfumed with golden syrup and earthy with oats).

2023 April 22, Yvonne C. Lam, “Supermarket Anzac biscuit taste test: from ‘beautiful’ to ‘an intense workout’”, in The Guardian‎