Temperature of Food, Beverages Affects Intensity of Taste

ST. CATHERINES, OntarioChanges in the temperature of foods and beverages have an effect on the intensity of sour, bitter and astringent tastes but not sweetness, according to a new study published online in the Chemosensory Perception journal.

Researchers at Brock University found the same food or beverage can taste different depending on its temperature. And, in the 20% to 30% of the population known as thermal" tasters heating or cooling small areas of the tongue draws out a taste sensation without the presence of food or drink.

For the study, 74 participants divided into three groupsthermal tasters, super tasters and regular tasterstasted sweet, sour, bitter and astringent solutions at both 5°C and 35°C during three separate sessions and rated 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. The researchers also found 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.

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," the researchers said.