Culinology May_June 2012 - (Page 42)

PETITS FOURS Temperature and the intensity of taste Can the temperature of food affect the intensity of its taste? It depends on the taste, according to a study by Gary Pickering and colleagues from Brock University in Canada. Their work shows that changes in the temperature of foods and beverages have an effect on the intensity of sour, bitter and astringent (cranberry juice, for example) tastes, but not sweetness. Their work is published online in Springer’s Chemosensory Perception journal. We are all familiar with the effect of temperature on taste — think about starting to eat or drink something while it is warm and finishing when it has cooled, or vice versa. The same food or beverage may taste different depending on its temperature. In addition, in 20% to 30% of the population, heating or cooling small areas of the tongue elicits a taste sensation without the presence of food or drink. These individuals are known as “thermal” tasters. Over three sessions, 74 participants recruited from Brock University and the local community — a combination of ‘thermal’ tasters, ‘super’ tasters, people who are particularly sensitive to tastes in general, and ● ● ● ‘regular’ tasters — tasted sweet, sour, bitter and astringent solutions at both 5°C and 35°C. They were then asked to rate the intensity of the tastes over a period of time. For all three types of tasters, temperature influenced the maximum perceived intensity from astringent, bitter and sour solutions, but not from the sweet solutions. Specifically: ● astringency was more intense when the solution was warm, and the intensity of the flavor lasted longer with the warm solution than with the cold one bitterness was more intense with the cold solution, and the flavor intensity declined faster with the cold solution than with the warm one sourness was more intense with the warm solution, and the flavor intensity lasted longer with the warm solution than with the cold one surprisingly, there was no difference in perceived sweetness between the cold and warm sugar solutions, but it took longer for the cold solution to reach its maximum flavor intensity. The authors concluded: “For some individuals, temperature alone can elicit taste sensations. These individuals seem to be more sensitive to tastes in general. What our work shows is that, in addition to these sensitive individuals, the temperature of a specific taste can affect how intense it tastes.” AD INDEX Almond Board of California _____ 15 French’s Flavor Ingredients______ 10 Integrative Flavors _____________ 28 Barry Callebaut _______________ 43 GPI Inc. _______________________ 2 Kikkoman International, Inc. _____ 7 Black Boar Truffle, LLC _________ 41 Gum Technology ______________ 33 MGP Ingredients, Inc. _________ 5, 9 ConAgra Mills ________________ 11 IDF/International Dehydrated Foods _____________ 44 Mizkan Americas, Inc. __________ 29 DuPont Nutrition & Health _____ 35 Research Chefs Association _____ 27 Ingredion _________________ 16, 17 Eatem Foods Co. ______________ 26 Siemer Specialty Ingredients ______ 6 Innovadex LLC ________________ 23 42 | Culinology | MAY/JUNE 2012

Table of Contents for the Digital Edition of Culinology May_June 2012

Culinology May_June 2012
Table of Contents
President's Letter - Preparing for future challenges
Upcoming Events
Emerging Trends - Kokumi: Flavor from aging
Emerging Trends - Targeted innovation becoming the norm
Emerging Trends - Soup, salads showing strength on the menu
Competition - Going for Gold
Member Profile - Diving into the deep
Interview - Learning from experience
Ingredient Technology - Guat Gum bubble inflates
Chocolate - A winning combination
Petits Fours - Hispanics, singles altering retail trends
Petits Fours - Black Boar Truffle named 2012 product of the year
Petits Fours - Temperature and the intensity of taste
Ad Index

Culinology May_June 2012