Navigation Links
To get the full flavor, you need the right temperature
Date:5/14/2012

Can the temperature of the food we eat affect the intensity of its taste? It depends on the taste, according to a new study by Dr. Gary Pickering and colleagues from Brock University in Canada. Their work shows that changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent (e.g. cranberry juice) tastes but not sweetness. Their work is published online in Springer's Chemosensory Perception journal.

We are all familiar with the effect of temperature on taste - think about starting to eat or drink something while it is warm and finishing when it has cooled, or vice versa. The same food or beverage can taste different depending on its temperature. In addition, in 20-30 percent of the population, heating or cooling small areas of the tongue draws out a taste sensation without the presence of food or drink. These individuals are known as 'thermal' tasters.

Over three sessions, 74 participants recruited from Brock University and the local community (a combination of 'thermal' tasters, 'super' tasters i.e. people who are particularly sensitive to tastes in general, and 'regular' tasters) tasted sweet, sour, bitter and astringent solutions at both 5oC and 35oC. They were then asked to rate the intensity of the tastes over a period of time.

For all three types of tasters, temperature influenced the maximum perceived intensity from astringent, bitter and sour solutions, but not from the sweet solutions. Specifically:

  • 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
  • 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
  • and, surprisingly, there was no difference in perceived sweetness between the cold and warm sugar solutions, but it took longer for the cold solution to reach its maximum flavor intensity.

The authors conclude: "For some individuals, temperature alone can elicit taste sensations. 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."


'/>"/>

Contact: Renate Bayaz
renate.bayaz@springer.com
49-622-148-78531
Springer
Source:Eurekalert

Related biology news :

1. New iPad, iPhone app helps mariners avoid endangered right whales
2. The right recipe: Engineering research improves laser detectors, batteries
3. Sweeten up your profits with the right hybrid
4. Future is bright for ONRs lightweight, sun-powered generator
5. Making copies at the right time
6. Borrowing from brightly-colored birds: Physicists develop lasers inspired by nature
7. SynCardias Total Artificial Heart Rescues LVAD Patient with Right Ventricular Failure
8. Seminar to explore advanced tools for unlocking treasures that lie right at the surface
9. Landlubber fish leap for love when tide is right
10. UofL bioinformatics faculty is a Fulbright Scholar
11. IVF treatment and multiple births: Free-market patient rights versus government regulation
Post Your Comments:
*Name:
*Comment:
*Email:
(Date:1/8/2016)... LOS ANGELES and MANCHESTER, United Kingdom ... ("BBI"), a developer of innovative sensor-based diagnostic products, today ... was financed by new and existing investors.  Proceeds from the ... SEM Scanner , a hand-held device for detecting early-stage ... and Ireland after receiving CE Mark ...
(Date:1/7/2016)... 7, 2016 Various factors have contributed ... such as biologics and biosimilars. Some of these ... expenditure, growing demand for cost-effective alternatives, growing burden ... are similar versions of their corresponding patented biologic ... quality, safety, and efficacy. The global biosimilars market ...
(Date:1/6/2016)... 2016 Based on its recent analysis ... recognizes MorphoTrak, LLC, a U.S. subsidiary of Morpho ... Sullivan Company of the Year Award. The success ... Wave™ , has consolidated the company,s position as ... Morpho Wave is a highly accurate and ...
Breaking Biology News(10 mins):
(Date:2/4/2016)... ... February 04, 2016 , ... Shimadzu Scientific Instruments ... host live demos and poster sessions, and present on the analysis of mycotoxins ... place March 6 to 10 at the Georgia World Congress Center in Atlanta, ...
(Date:2/4/2016)... and MENLO PARK, Calif. , ... DMPI) ("DelMar" and the "Company"), a biopharmaceutical company focused on ... that it will present at the 18 th ... 8, 2016 at 10:00 a.m. EST in New ... DelMar,s president and CEO, will provide an update on the ...
(Date:2/4/2016)... 2016 Sinovac Biotech Ltd. ("Sinovac" or the ... biopharmaceutical products in China , today ... directors received on February 4, 2016 a preliminary non-binding ... comprised of PKU V-Ming ( Shanghai ) ... Qianhai Development ( Shenzhen ) Fund Management ...
(Date:2/3/2016)...   ViaCyte, Inc ., a leading, privately-held ... cell-derived islet replacement therapy for the treatment of ... that ViaCyte and Janssen Biotech, Inc., one of ... have agreed to consolidate the assets of the ... ViaCyte with an exclusive license to all BetaLogics ...
Breaking Biology Technology: