Fluid flow in the mouth as a measurable aspect of drinkability

According to relevant definitions in literature, drinkability can be divided into a conscious part regarding measurable beer attributes and a subconscious part which contains both social and psychological factors. The fluid flow of beer in the mouth and the resulting mouthfeel can be considered as being an aspect of the conscious and therefore measurable attributes. For this reason, the current study deals with the improving our understanding of the intra-oral fluid flow, visualized by means of numerical simulations and with the resulting sensory sensations which occur during the process of drinking. The aim of the study is to develop a hybrid tool which offers the opportunity to describe and predict mouthfeel only by virtue of the rheological characteristics of beverages and liquid foods.