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RESEARCH PRODUCT

Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity

Christophe L. MartinEric Neyraud

subject

0301 basic medicineTasteHealth (social science)Plant ScienceUmamiTP1-1185Age and sexHealth Professions (miscellaneous)MicrobiologyArticleT@sty03 medical and health sciences0302 clinical medicinegenderMedicineFood sciencehot drinkVolume concentrationConsumption (economics)030109 nutrition & dieteticsbusiness.industryChemical technologyfood and beveragestemperatureSweet tastetaste sensitivity[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitologyage030220 oncology & carcinogenesisbusiness[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science

description

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values &lt

yearjournalcountryeditionlanguage
2021-05-01Foods
10.3390/foods10051139http://dx.doi.org/10.3390/foods10051139