A new study found that bitter flavors are more intense in cold foods, while sourness is more intense in hot dishes
For the molecular gastronomist, freezing things in liquid nitrogen does more than create unusual forms and textures: It affects the taste as well.
A new study published in the journal Chemosensory Perception found that food temperatures would affect how intense a flavor was.
For instance, bitterness was more intense in cold solutions, while sour flavors were more intense in warm solutions. Sweetness perception, however, wasn’t affected by temperature.
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