PF mobile app

A Chef’s Take on Prepared Soups & Side Dishes
Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods

Breaking News / Flavors, Seasonings & Spices

Temperature on Flavor

May 14/St. Catharines, Ont./UPI -- The temperature of food can affect the intensity of flavors in the mouth, researchers in Canada found.

Gary Pickering and colleagues from Brock University in Ontario showed changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent -- such as cranberry juice -- tastes, but not sweetness.

"Thermal testers" are 20-30% of the population who when heating or cooling small areas of the tongue draws out a taste sensation without the presence of food or drink, Pickering said.

Over three sessions, 74 study participants recruited from Brock University and the local community -- a combination of thermal tasters, "super" tasters, or people who are particularly sensitive to tastes in general; and regular tasters -- tasted sweet, sour, bitter and astringent solutions at two different temperatures.

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

"For some individuals, temperature alone can elicit taste sensations. These individuals seem to be more sensitive to tastes in general," Pickering said in a statement. "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 findings were published in the journal Chemosensory Perception.

 From the May 15, 2012, Prepared Foods’ Daily News

Did you enjoy this article? Click here to subscribe to Prepared Foods.

You must login or register in order to post a comment.



2015 Prepared Foods


2015 April

PF's April issue features the cover story: Coloring Within the Lines.

Table Of Contents Subscribe

Drone Delivery

Is drone delivery going to be a major industry trend this year?
View Results Poll Archive


Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products


Benecol Case Study: Reducing Cholesterol

Bread and Butter
Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line


Facebook icon Twitter icon  YouTube iconLinkedIn icong+icon

Food Master

food master 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.