'Thermal tasters' can experience taste from heating or cooling tongue without any food
Monday, May 14, 2012 - 11:30
in Earth & Climate
Can the temperature of the food we eat affect the intensity of its taste? It depends on the taste, according to a new study. New research shows that changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent (e.g. cranberry juice) tastes but not sweetness. In addition, research suggests that in 20-30 percent of the population, heating or cooling small areas of the tongue draws out a taste sensation without the presence of food or drink. These individuals are known as 'thermal' tasters. They seem to taste foods more intensely than others people do.