Retrogusto

Retrogusto is the gustatory sensation that remains in the mouth after swallowing food or drink. Derived from Italian retrogusto (back taste), the term denotes the aftertaste or finish—the portion of flavor that persists after the initial perception has faded. Retrogusto is distinct from aroma, which is detected through retronasal olfaction, and from the immediate mouthfeel and palate sensations felt while the product is still present.

In tasting practice, retrogusto is evaluated in terms of intensity, quality, and duration. A product with a long, pleasant retrogusto is often judged as more balanced and complex. The aftertaste can be influenced by chemical compounds such as tannins, acids, sugars, and volatile aromatics that linger in the mouth or interact with receptors over time. Temperature, mouthfeel, and salivation also affect the perceived finish.

Usage of the term is common in Italian gastronomy and enology and it appears in English-language wine and coffee literature as a loanword or descriptive synonym for finish or aftertaste. Contexts include wine, coffee, chocolate, aged cheese, and other foods where the lingering flavor contributes to overall quality.