Ettertaste

Ettertaste is a term used primarily in Scandinavian culinary and sensory literature to describe the flavor that remains in the mouth after the main swallow or bite. The English equivalent is aftertaste, but ettertaste is sometimes employed in international tasting notes to evoke Nordic linguistic roots. The concept encompasses both gustatory and retronasal olfactory impressions that persist beyond the immediate perception of a food or drink, and it can be influenced by temperature, texture, fat content, acidity, and the food matrix.

Etymology and usage notes: the word derives from Norwegian or Danish roots, combining a sense of “after” with taste. In English writing, ettertaste is less common but appears in some glossaries, culinary essays, and tasting protocols to convey a lingering or finished mouthfeel that extends beyond the initial flavor.

Sensory basis and measurement: ettertaste results from the interaction of taste receptors and retronasal aroma compounds released during and after consumption. Sensory scientists study it with methods such as time-intensity analysis and persistence scales, recording both the duration (seconds to minutes) and the perceived intensity. Individual variation in perception, saliva production, and prior exposure can influence results.

Impact and examples: pleasant ettertaste is often described with dark chocolate, aged cheeses, coffee, and wine finishes, whereas metallic or bitter aftertastes can be noted with certain medications, minerals, or highly astringent foods. In culinary contexts, ettertaste can inform tasting notes, product development, and wine or coffee judging, where the finish or end impression is a key quality attribute.