date:May 16, 2012
etness. Pickering specifically revealed that astringency was more intense when the solution was warm, whilst the flavour profile also lasted longer when the solution was warm.
Bitterness was found to be more intense when cold with the flavour intensity declining faster with the cold solution. Sourness was more intensity and had a longer profile when warm, however the authors said that there was surprisingly no difference found in the perceived sweetness between the cold and warm solutions ho