Tag: Flavor changes

UHT, or Ultra-High Temperature, milk is heated to sterilization temperatures of 135–150°C for a few seconds to achieve an extended shelf life. While this process offers immense convenience, it also comes with several drawbacks that affect its taste, nutritional content, and physical properties.

Approximately 95% of bananas traded globally are the Cavendish variety. This shift from a previous, sweeter variety is the primary reason why are bananas different now, stemming from a devastating fungal outbreak decades ago.

According to researchers at the National Institutes of Health, the intensity of unpleasant mouth sensations increases with the level of dehydration. This physiological change directly answers the question, "Do things taste different when you're dehydrated?" by explaining the crucial link between your hydration status and your taste perception.