In this paper, while examining the entire vocabulary of Korean Basic Dictionary, the vocabulary list is presented by selecting the definitions related to the mouthfeel. The mouthfeel has 2 meanings. One is the sensible feeling you have when chewing food. And the second one is the feeling related to physical texture of the food. The meanings are divided into <surface texture>, <hardness>, <elasticity>, <viscosity>, <moistness>, <heat>. After examining how such qualities are related to food texture, the vocabulary list is categorized according to the main meaning features. We looked closely at how the vocabulary in each area is related to each other in each meaning’s field. In order to understand the relation of vocabulary more systematically, it was drawn into the segmented table. Through this observations, we tried to find out how the vocabulary related to the mouthfeel was developed.

Abstract
1. 들어가기
2. 이론적 배경
    2.1. 어휘장의 개념
    2.2. 식감의 의미와 범위
3. 식감 영역에 따른 어휘 분류
    3.1. 표면성
    3.2. 견고성
    3.3. 탄력성
    3.4. 점성
    3.5. 습윤성
    3.6. 열성
4. 마무리
참고문헌

• 권우진(한양대학교) | Kwon U-jin
• 전은진(한양대학교) | Jeon Eun-jin 교신저자