Buying a cup of hot beverage, whether that’s a hot latte in a cold winter day, or a dark Colombian coffee before starting a busy day, for most of us it has become a part of our daily lives.
The sense of warmth we get from sipping on our hot drink is one of the key elements of this joyful everyday experience. But most of the times these moments don’t last long, by the time we walk back to our office or library desk we realize that our beverage has gotten cold.
- And what’s more unpleasant than the bitter taste of coffee when it gets cold?
- It is designed to attach to the bottom of most paper cups
- Wait, your taste buds react to different temperatures?
The research has found that «certain taste receptors are most sensitive to food molecules that are in the 20 to 35 degree Celsius, in other words, molecules that are at or just above room temperature. The taste receptors in question don’t always register molecules that are much hotter or colder than this range, and thus we don’t taste them.
The taste receptors in question don’t always register molecules that are much hotter or colder than this range
Our bitter taste receptors aren’t as sensitive to bitter molecules in the coffee when those molecules are hot. Ofcourse, the same goes for other hot beverages.»
