Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation

•Coffee “body” was deconstructed into mouthcoating, astringency, chalkiness & thickness.•Sensory-guided fractionation revealed compounds contributing to mouthcoating in coffee.•Two chlorogenic acid isomers imparted mouthcoating sensation.•Ecologically relevant compound concentrations were discernable in water and coffee.•Sensory perception was inversely related to compound concentration.