A Taxonomy of Mouthfeel

• Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
• Density: Compactness of cross section of the sample after biting completely through with the molars.
• Dryness: Degree to which the sample feels dry in the mouth.
• Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
• Graininess: Degree to which a sample contains small grainy particles.
• Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
• Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
• Heaviness: Weight of product perceived when first placed on tongue.
• Moisture absorption: Amount of saliva absorbed by product.
• Moisture release: Amount of wetness/juiciness released from sample.
• Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
• Roughness: Degree of abrasiveness of product's surface perceived by the tongue.
• Slipperiness: Degree to which the product slides over the tongue.
• Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
• Uniformity: Degree to which the sample is even throughout; homogeneity.
• Uniformity of Bite: Evenness of force through bite.
• Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
• Viscosity: Force required to draw a liquid from a spoon over the tongue.
• Wetness: Amount of moisture perceived on product's surface.

From: https://en.wikipedia.org/wiki/Mouthfeel#Qualities_perceived