mouthfeel

简明释义

英[ˈmaʊθfiːl]美[ˈmaʊθfiːl]

n. 口感

英英释义

单词用法

同义词

反义词

例句

1.The sugar not only contributes sweetness and calories to the drink but also adds body and mouthfeel.

糖不仅为饮料提供了甜味和热量，而且也同时增强了稠度和口感。

2.Muscle fibers coarse pork will be made hard rules mouthfeel very tender.

肌肉纤维粗猪肉就会发硬，细则口感很柔嫩。

3.Tasting phrase: ruby red colour with a violet burnish, rich smell, mouthfeel supple, round alcohol.

品酒辞：宝石红酒色泛着紫罗兰的光泽，香气浓郁，口感柔顺，圆醇。

4.The 75 Percent Rule: the mouthfeel sensation of the whole dish should be matched with the carbonation level of the water.

法则：全部菜品的口感应该与水中的碳酸含量相匹配。

5.To solve the technical problem, the invention provides nougat with brand-new mouthfeel; the nougat is hard, soft and crisp and slugging.

本发明所解决的技术问题是提供一种全新口感的牛轧糖，该牛轧糖硬而酥脆、化渣。

6.Chocolate ice cream blends in with iced coffee, milk and cream, leaving a cool mouthfeel.

巧克力冰淇淋与冰咖啡、牛奶融为一体，缀以鲜奶油，口感热烈。

7.It is a high glycerol producer and offers good mouthfeel and stable color extraction.

它是一个高甘油生产者提供良好的口感和颜色提取和稳定。

8.The mouthfeel of this chocolate is incredibly smooth and creamy.

这块巧克力的口感非常顺滑和奶油般细腻。

9.A good wine should have a rich mouthfeel that lingers on the palate.

一款好的葡萄酒应该有丰富的口感，在味蕾上留存很久。

10.The mouthfeel of this soup is velvety, making it very enjoyable.

这汤的口感如丝绒般细腻，让人非常享受。

11.I appreciate the mouthfeel of freshly baked bread; it's soft yet chewy.

我很喜欢新鲜出炉的面包的口感；它柔软而有嚼劲。

12.This craft beer has a unique mouthfeel that sets it apart from others.

这款手工啤酒有独特的口感，使其与其他啤酒区别开来。

作文

When it comes to the culinary world, the term mouthfeel refers to the physical sensations that food or drink creates in the mouth. It encompasses a variety of textures and sensations that contribute to the overall experience of consuming a product. For instance, when you take a sip of a rich, creamy chocolate milkshake, the luxurious texture coats your tongue and gives a sense of indulgence. This sensation is what we describe as mouthfeel (口感). The concept of mouthfeel is crucial for chefs and food enthusiasts alike, as it plays a significant role in how we perceive flavors. Different foods can have vastly different mouthfeel qualities. For example, a crunchy apple has a very different mouthfeel compared to a smooth, silky yogurt. These contrasting textures can evoke different emotions and memories. A crunchy texture might remind someone of a fresh autumn day, while a creamy texture could bring back memories of childhood desserts. Moreover, mouthfeel is not just limited to solid foods; it also applies to beverages. The mouthfeel of a beverage can significantly affect our enjoyment of it. Take wine, for instance. A full-bodied red wine has a velvety mouthfeel that lingers on the palate, enhancing the experience of its complex flavors. In contrast, a light, crisp white wine may have a refreshing mouthfeel that makes it incredibly drinkable, especially on a hot summer day. Understanding mouthfeel can also assist in pairing food and drinks. For example, a dish with a heavy, rich sauce might pair well with a wine that has a similar mouthfeel, creating harmony on the palate. Conversely, a light salad could be complemented by a sparkling wine that offers a refreshing burst of bubbles, enhancing the overall dining experience. In recent years, the importance of mouthfeel has gained recognition in the food industry, particularly among food scientists and product developers. They study mouthfeel to create new products that not only taste good but also provide an enjoyable sensory experience. For example, plant-based alternatives to dairy products are being developed with a focus on achieving a similar mouthfeel to traditional dairy, making them more appealing to consumers who are transitioning to a plant-based diet. In conclusion, mouthfeel is an essential aspect of our culinary experiences. It affects how we perceive flavors, influences our emotional responses to food, and plays a vital role in food and beverage pairings. Whether it's the crunch of a fresh vegetable or the creaminess of a dessert, the mouthfeel of what we consume can significantly enhance our enjoyment. As we continue to explore the complex world of food, understanding and appreciating mouthfeel will undoubtedly enrich our dining experiences.

在烹饪世界中，术语口感指的是食物或饮料在嘴里产生的物理感觉。它包含了多种质地和感觉，这些都为消费产品的整体体验做出了贡献。例如，当你喝一口丰富、奶油般的巧克力奶昔时，那种奢华的质地覆盖在你的舌头上，给人一种放纵的感觉。这种感觉就是我们所描述的口感。 口感的概念对于厨师和食品爱好者来说至关重要，因为它在我们感知风味的过程中扮演着重要角色。不同的食物可以具有截然不同的口感特性。例如，一颗脆脆的苹果与一杯光滑、丝滑的酸奶相比，其口感是非常不同的。这些对比鲜明的质地能够唤起不同的情感和记忆。一种脆的质地可能让人想起一个清新的秋天，而一种奶油般的质地则可能让人回忆起童年的甜点。 此外，口感不仅限于固体食物；它也适用于饮料。饮料的口感可以显著影响我们对其的享受。以葡萄酒为例。一款全身型的红葡萄酒有着天鹅绒般的口感，在味蕾上萦绕，增强了其复杂风味的体验。相比之下，一款轻盈、清爽的白葡萄酒可能拥有一种令人耳目一新的口感，使其在炎热的夏日里格外可口。 理解口感还可以帮助搭配食物和饮料。例如，厚重、丰富的酱汁菜肴可能与具有相似口感的葡萄酒搭配得很好，从而在味觉上创造和谐。相反，一道清淡的沙拉可以用带有清新气泡的起泡酒来搭配，增强整体用餐体验。 近年来，口感的重要性在食品行业中逐渐受到认可，特别是在食品科学家和产品开发人员中。他们研究口感以创造出不仅美味，而且提供愉悦感官体验的新产品。例如，植物基替代乳制品的开发者正致力于实现与传统乳制品相似的口感，使其对转向植物基饮食的消费者更具吸引力。 总之，口感是我们烹饪体验的一个重要方面。它影响着我们对风味的感知，影响着我们对食物的情感反应，并在食物和饮料的搭配中发挥着至关重要的作用。无论是一种新鲜蔬菜的脆感，还是一种甜点的奶油感，所消费食物的口感都能显著增强我们的享受。随着我们继续探索复杂的食品世界，理解和欣赏口感无疑将丰富我们的用餐体验。