Body
Japanese: ボディ（コク・厚み）
A sensory indicator of 'thickness' or 'weight' in beverages and liquid foods. A mouthfeel created by the combination of polysaccharides, peptides, and organic acids.
Body is a sensory concept representing the 'thickness,' 'weight,' and 'fullness' of a beverage's mouthfeel. 'Full-bodied' and 'light-bodied' in wine and sake evaluation are classic uses.
Scientifically, body is not a single component but a composite. Polysaccharides (like dextrins) add viscosity, peptides add richness, and organic acids and sugars add weight—together creating the sensation of 'thickness.'
Miso soup's body follows the same principle. Dashi's glutamic acid provides umami, miso's peptides and amino acids add depth, and trace lipids affect mouthfeel texture. The 'indescribable satisfaction' of miso soup emerges from this layered body composition.