Mouthfeel's a product's physical and chemical interaction in the mouth. It's a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It's evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. In wine-tasting, for example, mouthfeel's usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Some people, however, still use… (More on Mouthfeel)