We all noticed that the taste of food and drinks changes depending on their temperature. Scientists from the University of Brock in Toronto decided to explore this phenomenon and proved that the temperature is really capable of significantly affecting our perception of taste.

Experiment with solutions.

During the study, experts used solutions with various tastes: bitter, sour, sweet and tart. These solutions cooled to 5 degrees or heated to 35 degrees. Then the volunteers-deprivators evaluated their taste.

The results of the experiment.

Scientists have found that sour and tart tastes are felt brighter at high temperature, while the bitter taste becomes more pronounced at low. However, the sweet taste turned out to be independent of temperature - it is perceived the same, regardless of whether it is a warm or cold solution.

temperature range and receptors.

Human taste receptors are most active at food temperature from 20 to 35 degrees. If the temperature goes beyond these limits, the perception of taste becomes less accurate. For example, hot or cold coffee may seem less bitter than a drink at room temperature.

The effect of temperature on sensations.

Some people are able to feel taste without food - just due to heating or cooling of parts of the tongue. For them, the temperature becomes a kind of "

Practical significance.

This discovery is of great importance for cooks, sommelier and manufacturers of products.

Proper supply of dishes and drinks taking into account temperature helps to reveal their taste in full. For example, the supply of wine at a recommended temperature or cooling of fruits before use allows you to achieve more harmonious perception.

Food temperature is an important factor affecting our taste and perception of food. The ability to choose the right and serve the dishes, taking into account these features, helps to make a meal even more pleasant.

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