Ham tastes saltier when cold and more savoury when warm. Beer, on the other hand, tastes more bitter as it gets warmer. It's true: melted ice-cream is too sickly to drink, whereas when cold, it is pleasantly sweet. Talavera Pérez, meanwhile, discovered in the same year why ice-cream gets sweeter when warmer. The tasters also found the warmest cheese more difficult to evaluate. The cheese was served at 5C, 12C and 21C and sourness increased as the temperature rose. "Perhaps we do taste at such temperatures," he says, "but we don't pay attention to it because we become worried about the burning feeling." How heat alters flavour balanceĪ 2005 paper published in the Journal of Sensory Studies found that the serving temperature of cheddar cheese affected how its taste was perceived. With very hot food, he hazards, it is possible that the burning feeling "masks" taste sensations, because it works as an alarm signal to warn us about the danger hurting ourselves. According to Karel Talavera Pérez, professor of molecular and cellular medicine at the University of Leuven in Belgium, studies recording the electrical activity of taste nerves demonstrate that "the perception of taste decreases when the temperature rises beyond 35C". This is a trick heading, I'm afraid, because no one has figured precisely how this works, physiologically.
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