Coffee Knowledge Hub

Mouthfeel in beverages

In addition to taste and retronasal olfaction, the oral tactile sensations of beverages are central in the assessment of intrinsic quality as well as in driving consumer preferences.
Online July 11, 2021 €45

Course overview

The mouthfeel of wine, beer, and coffee is complex and multidimensional. It encompasses several attributes which can be interrelated, such as temperature, astringency, chemical irritation (e.g., spicy hot, tingling, burning), and viscosity. These attributes contribute to the overall impression and impact the description of both intensity (i.e., low, medium, high) and quality (e.g., syrupy, slimy, watery) of mouthfeel. The course ‘Mouthfeel in Beverages’ addresses scientific evidence on the compounds and mechanisms responsible for mouthfeel properties of beverages, with special emphasis on wine, beer, and coffee. The course will discuss the effect of certain mouthfeel properties, such as temperature and viscosity, on the perception of basic tastes. Moreover, variability between tasters, such as saliva composition, can also impact on the perception of mouthfeel. Finally, the course will present the central role of the trigeminal (tactile) component in the identification of certain aroma families.

To see the FULL CONTENT, please click on "See Scheduled Course".

Applications close July 10, 2021


11th Jul 2021, 4pm-6pm BST (British Summer Time: GMT+1)

• What is mouthfeel and how does it apply to beverages?

• The compounds and mechanisms responsible for mouthfeel properties of beverages.

• Interactions between trigeminal and gustatory sensations.

• Saliva composition and the perception of mouthfeel.

• Mouthfeel terminology for beverages? Communicating coffee mouthfeel atributes.

• What is role of trigeminal sensations in aroma identification and description?


July 11, 2021 - July 11, 2021
Starts at 4:00pm
UTC -01:00 (Etc/GMT+1)
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Applications closed July 10, 2021

Meet your trainer

Fabiana Mesquita De Carvalho

Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in...

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