Palatecleansing

Palatecleansing, or palate cleansing, is a practice used in culinary tasting, wine and beverage evaluation, and sensory analysis to neutralize residual flavors and aromas in the mouth between tastings. The goal is to reset the palate so that each item can be evaluated more accurately without interference from flavors left over from the previous item.

Common palate cleansers include plain water, which rinses the mouth without adding taste, and neutral foods such as bread or crackers that absorb lingering compounds. In more formal or multi-course tastings, mild palate cleansers like a sorbet or granita may be served between courses to refresh the palate without introducing strong flavors. The choice of cleanser is typically guided by the need to avoid introducing new tastes or textures that could bias subsequent judgments.

In practice, tasters may sip water and, if appropriate, take a small bite of a neutral-tasting accompaniment between items. It is generally advised to avoid mouthwashes, toothpaste, or strongly flavored items (such as mint, citrus peels, coffee, or highly spiced foods) immediately before or during tasting, as these can alter perception. Palate cleansing is also a component of standardized sensory analysis, where consistent, neutral cleansers help ensure repeatability and comparability of results.

See also: sensory analysis, tasting protocols, wine tasting.