It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla by Hannah McNeill, Rebecca Ford, Ian Fisk, Margaret Thibodeau, Gloria Liu, Marion Doyennette, Qian Yang

“…Participants (n = 22) consumed custard served at warm (59.1 ± 0.8 °C), ambient (24 ± 0.6 °C), chilled (4.6 ± 0.5 °C), and frozen (−2.7 ± 0.3) temperatures. An infrared camera was used to capture participant tongue surface temperature. …”
Get full text