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Temperature Affects Human Sweet Taste via At Least Two Mechanisms
The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose but increases sweet taste adaptation. In experiment...
Guardat en:
| Publicat a: | Chem Senses |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4542652/ https://ncbi.nlm.nih.gov/pubmed/25963040 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/chemse/bjv021 |
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