ettersmaken

Ettersmaken, or the aftertaste, is the perceived taste and aroma that remains in the mouth after the initial swallow or chew has faded. In Norwegian usage the term designates this lingering flavor phenomenon, which encompasses both basic taste sensations and retronasal aroma. The persistence of ettersmaken is influenced by chemical compounds that remain in the mouth, interactions with saliva, and the contribution of aroma experienced through the retronasally perceived scent.

Causes and mechanisms include residual nonvolatile compounds and volatile aroma compounds released or formed in the mouth, as well as interactions with salivary flow and oral mucosa. Factors such as temperature, pH, fat content, texture, and the duration of chewing can modify both the intensity and the duration of the aftertaste. Retronasal olfaction plays a key role, linking lingering aroma to the overall perception of an aftertaste.

Character of ettersmaken varies widely. It can be pleasant, featuring notes like chocolate, fruity, or nutty finishes, or unpleasant, such as bitter, metallic, astringent, or burnt notes. Some ingredients intentionally create long finishing notes (for example certain polyphenols in wine), while others, including some artificial sweeteners or sugar alcohols, can leave lingering bitterness or cooling sensations.

Evaluation methods include sensory panels and time-intensity analysis to rate both the intensity and duration of the aftertaste. Metrics such as aftertaste duration or persistence quantify how long the flavor remains, often using standardized scales from 0 to 10 or 0 to 100.

In product development and quality control, ettersmaken is important for consumer acceptance across foods, beverages, coffee, tea, chocolate, dairy products, and oral care items. Strategies to modulate the aftertaste include formulation adjustments, alternative sweeteners, flavor masking, or palate-cleansing approaches.