date:May 16, 2012
The study published inChemosensory Perception reports that changes in the temperature of foods and drink can affect the taste intensity and perception of sour, bitter, and astringent tastes. Led by Dr. Gary Pickering from Brock University, Canada, the researchers explained that theirstudies haveshown that the same food can taste different depending on the temperature whilst some people also have areas of the tongue that produce taste sensations in response to hot or cold even without the prese