Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew versus a watery one. Aside from added cream or sugar, the coffee itself contributes to this sensation -; referred to as body or mouthfeel -; but the specific compounds are not well defined. Now, researchers report several coffee compounds that contribute to the feeling of the beverage coating the inside of the mouth, as well as astringency and chalkiness sensations. The results could be used to tune processing and roasting conditions for specialty coffees.
