The taste changes with the temperature

Some tastes may vary depending on the ambient temperature. That is the conclusion drawn from the study published in Chemosensory Perception, conducted by Dr. Gary Pickering and fellow Brock University (Canada).

Accordingly, changes in temperature in food and food affect the concentration of acidity, bitterness and taste (making the mouth rough and dry as when eating peanuts and lentils). However, sweetness is not changed under hot and cold conditions.

Experts have tried to treat the food under 5 degrees Celsius, the ideal temperature to keep it cool, or to heat it at 35 degrees Celsius. Then the volunteers tasted two foods.

The results show that both sour and sour taste becomes darker at high temperatures, and the consistency lasts longer when eaten with chilled drinking water. Bitter taste also becomes more bitter in cold conditions.

For a minority of people, called "temperature takers" , the cold itself is a special taste.

In people who "taste temperature", which accounts for 20-30% of the population, hot or cold 'tasting' areas on the tongue surface create a characteristic flavor without the presence of food. And they have the ability to taste food and drinks better than ordinary people.