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A little wonder, every day

Temperature changes taste without one universal optimum

Навчальна анатомічна таблиця язика OpenStax; не результат температурного експерименту / OpenStax anatomical tongue illustration; not a temperature-experiment result. Credit: OpenStax; CC BY 4.0. https://creativecommons.org/licenses/by/4.0 Source: https://commons.wikimedia.org/?curid=30147989

Навчальна анатомічна таблиця язика OpenStax; не результат температурного експерименту / OpenStax anatomical tongue illustration; not a temperature-experiment result. Credit: OpenStax; CC BY 4.0. https://creativecommons.org/licenses/by/4.0 Source: https://commons.wikimedia.org/?curid=30147989

Listen to fact0:00 / —

Food and tongue temperature can change perceived taste intensity, but there is no basis for treating 24 °C as the universal best temperature for every taste and person. Sweet-taste studies show dependence on conditions and individual sensitivity. In some people, warming the tongue without sugar can itself evoke sweetness, termed thermal taste. This is a particular sensory phenomenon, rather than a rule that warming makes every food taste better.