It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla
(2025)
Journal Article
McNeill, H., Ford, R., Fisk, I., Thibodeau, M., Liu, G., Doyennette, M., & Yang, Q. (2025). It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla. Science Talks, 13, Article 100424. https://doi.org/10.1016/j.sctalk.2025.100424
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 i... Read More about It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla.