It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla.

ABSTRACT: The relationship between perceived sweetness intensity and temperature of food is complex. Previous research on the effect of temperature on sweetness perception primarily focused on single solutions. This study aimed to address the gap by using an infrared camera to measure tongue surface temperature, explore tongue temperature ranges, the relationship between sweet/flavour and tongue temperature at different serving temperatures during real food consumption. Participants (n = 22) consumed custard served at warm (59.1 ± 0.8 °C), ambient (24 ± 0.6 °C), chilled (4.6 ± 0.5 °C), and frozen (-2.7 ± 0.3) temperatures. An infrared camera was used to capture participant tongue surface temperature. Sweetness and vanilla intensity were recorded using a modified General Labelled Magnitude Sca

SUBMITTER: McNeill H 

PROVIDER: S-EPMC11876098 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature