There are differences between types of sauces; tomato ketchup has a short character, whilst Asian sauces, like chilli sauce, tend to be more long in character. This textural difference is also highlighted in spoon coating and tailing when deposited.
In some foods, cohesive and
adhesive properties greatly influence the performance of food before
consumption, and the perception of texture in the mouth. Stickiness is
commonly viewed as a negative food attribute, but in certain foods (like
sweet sauces and syrups), a level of stickiness is not only tolerable
but desirable. In semisolids, the stickiness is caused by sugars, fats,
gums, starches or mixes of these ingredients.