Mouthfeel
The physical sensations a food or drink produces in the mouth, apart from its taste and smell.
Also: texture
Mouthfeel covers everything the mouth senses by touch: thickness, smoothness, creaminess, graininess, chewiness, stickiness, fizz, and temperature. It also includes the drying grip of tannins and the burn of chilli. Fat coats the mouth and gives richness. Gelatin gives body to a stock. Cuisines value different textures. Chinese cooking prizes slippery, gelatinous and springy foods that some other traditions tend to overlook. The word is used a great deal in describing wine, coffee and tea.