eftersmag

Eftersmag is the Danish term for the lingering sensation of taste that remains in the mouth after swallowing food or drink. It is part of the overall finish of a product and a central concept in sensory evaluation within food science, beverage tasting, and culinary arts.

The aftertaste arises from the interaction of taste receptors, retronasal olfaction, and mouthfeel cues such as astringency and fat. Its duration and character can be influenced by the composition of the product (sugars, acids, salts, tannins), temperature, texture, and the aroma compounds released during swallowing. Eftersmag can be described as pleasant or unpleasant and may include notes such as fruity, metallic, bitter, spicy, or earthy. A longer, desirable eftersmag is often valued in wines, coffees, chocolates, and fortified beverages, while persistent off-notes can indicate quality issues.

In sensory analysis, eftersmag is assessed using methods such as time-intensity measurements, finish or aftertaste scales, and descriptive profiling. It is used in product development, quality control, and authenticity testing, and can influence marketing claims about flavor persistence. Cultural and individual differences affect preferred aftertaste profiles, with some consumers favoring a clean, short finish and others seeking lasting complexity.