eftersmaker

Eftersmaker is a term used in Danish and Norwegian to denote the aftertaste or lingering taste that remains in the mouth after swallowing food or drink. While eftersmak is the more common term for this phenomenon, eftersmaker is understood as its plural form. Aftertaste is distinct from aroma, as it involves taste receptors and retronasal olfaction that continue to be stimulated after the initial gustatory sensation has faded.

The sensation arises from chemical compounds that persist in the mouth and interact with taste receptors or the trigeminal nerve. The onset, duration, and intensity of eftersmaker are influenced by factors such as the food or beverage matrix, temperature, fat content, acidity, and tannins or bitter compounds. Some aftertastes are desirable (for example, certain coffee or wine notes), while others are perceived as unpleasant (metallic, medicinal, or acrid).

Common sources of eftersmaker include coffee, wine, chocolate, garlic, onions, and spicy foods, as well as certain medicines or supplements that leave a metallic or medicinal lingering note. The persistence of aftertaste can vary from short-lived to long-lasting, and it may be shaped by individual sensitivity and olfactory perception.

In sensory analysis, eftersmaker is evaluated in terms of onset, duration, and intensity, often using time‑intensity methods. In culinary practice, palate-cleansing techniques such as neutral water or bland bread are used to reset the palate between samples. Understanding eftersmaker helps in describing flavor profiles and in optimizing formulations for more balanced and pleasant overall taste experiences.