date:May 16, 2012
taste intensities for sweet, sour, bitter and astringent solutions in people who were either thermal tasters, super tasters, or regular tasters.
Over three sessions, the 74 participants tasted the sweet, bitter, sour and astringent solutions at both 5oC and 35oC, before being asked to rate the intensity of the tastes over a period of time.
The research showed that changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent tastes but not swe