A new study published by researchers in Belgium shows our taste perception is enhanced as the temperature of food increases. The findings could now be used to help increase consumption of bitter salad and vegetable products.
The scientists at Leuven’s Katholieke Universiteit believe the findings could be used to help manufacturers mask bitter, unwanted tastes that often turn consumers off.
The study was published last week in the journal Nature journal and identified tiny channels in our taste buds that are responsible for different taste perception at different temperatures.
The team the reaction of these channels in our taste buds is much more intense when the temperature of food or fluid is increased, sending a stronger electrical signal to the brain and resulting in an enhanced taste.
And according to lead author Karel Talavera and his colleagues, their findings could allow for the modification of the taste channel in order to achieve required tastes.
“Taste perception could be modulated by adding something to the food that could enhance or inhibit the work of the channel, such as a particular chemical, or by changing the temperature of food,” said Dr Talavera.
“Bitter taste inhibitors could also help fulfill the nutritional requirements of sensitive sectors of the population. For example, many children do not like salads because of their bitter taste. By understanding the functioning of channel, certain chemicals could be added to the salad in order to mask our perception of this bitter taste,” he was reported.