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Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
Last Posts
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The International Olive Council (IOC) and the National School of Agriculture of Meknès (ENA Meknès) signed a Memorandum of Understanding on 3 November to reinforce cooperation in olive research, education and technical...
This week on OHIS
MADRID, SPAIN / 04.11.2025
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