Tags: temperature | flavor

Temperature Influences Flavor

Wednesday, 16 May 2012 02:38 PM




How your food tastes may have as much to do with its temperature as its contents, new research shows.
Dr. Gary Pickering and colleagues from Brock University in Canada have found changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent (cranberry juice) tastes but not sweetness.
Their work, published in the journal Chemosensory Perception, suggests getting the full flavor of some foods may require heating or cooling them first.
For the study, researchers tracked 74 people as they tasted sweet, sour, bitter and astringent solutions served to them at varying temperatures. They were then asked to rate the intensity of the taste.
What they found:
• Bitterness was more intense with the cold solution and the flavor intensity declined faster with the cold solution than with the warm one;
• Sourness was more intense with the warm solution and the flavor intensity lasted longer with the warm solution than with the cold one;
• Astringency was more intense when the solution was warm, and the intensity of the flavor lasted longer with the warm solution than with the cold one; and
• There was no difference in sweetness between the cold and warm sugar solutions, but it took longer for the cold solution to reach its maximum flavor intensity.
"For some individuals, temperature alone can elicit taste sensations,” the researchers concluded. “These individuals seem to be more sensitive to tastes in general. What our work shows is that, in addition to these sensitive individuals, the temperature of a specific taste can affect how intense it tastes."

© HealthDay

   
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Serving some foods hot, and others cold, can give them more intense flavor, study finds.
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2012-38-16
Wednesday, 16 May 2012 02:38 PM
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