The concept of flavor styles to classify flavors

Abstract

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Unraveling mouthfeel

“…Mouthfeel characteristics are important for beer classification and consumer acceptance. The mouthfeel model proposed by Klosse (2004), provides a basis to classify taste and was used for the first time in beer application. In this study 24 beer samples were analyzed both sensorially by an expert panel and chemically.…”

“…Understanding how compounds affect the mouthfeel of beer can help brewers create products that are more appealing to consumers. A valuable tool for comprehending mouthfeel sensations is the classification system proposed by Klosse (2004). A recent review on mouthfeel sensations summarized the benefits of using the mouthfeel model in taste classification (Agorastos et al, 2020).…”

“…Each of these dimensions has a scale of intensity, which results in a three-dimensional model. The tactile sensations are summarized by the drying and coating dimensions, while the irritant, thermal, chemesthetic and gustatory elements may affect contracting in mouthfeel (Klosse, 2004. The mouthfeel model can be used for the prediction of mouthfeel sensations based on the chemical composition and other characteristics of beers.…”