Thread: Scientific explanation of texture preference?

Obviously we have tastebuds that both evolved to entice us to seek out sweet, salty, and other flavor types as well as to create positive feelings of nostalgia and satisfaction…

But what about texture?

I’m curious if there’s any science on why commonly desired textures exist (crunchy, chewy, etc) vs ones typically deemed less-desirable (slimy, runny)…

It also seems to depends on the flavor as well: obviously caramel is delicious to many people, and yet I don’t think many people enjoy a dill-flavored spread with the consistency of caramel.