Tag: Taste science

According to a 2015 study, drinking cooler liquids reduces our ability to taste sweetness, which helps balance the sometimes overpowering flavor of fruit juice. This effect is just one of many physiological and psychological reasons we find cold juice so satisfying.

A 2015 study published in the journal *Food & Function* revealed that adding sugar to coffee fundamentally changes the drink's chemistry, not just its sweetness. When you add sugar to it, your cup of coffee's bitterness is suppressed as caffeine molecules are forced to cluster together, altering the entire taste experience.

An estimated 97% of people in the United States get enough vitamin C from their diets, but many have misconceptions about its taste. Pure vitamin C, also known as ascorbic acid, has a distinctly sour, acidic, and slightly tart flavor. However, its taste is often influenced by its source, concentration, and other ingredients, especially in supplements.

According to a 2020 study published by NCBI, approximately 61% of U.S. adults reported consuming sweet foods on a single intake day, but pinning down an exact percentage for what percentage of people like sweets globally is far more complex. Innate biology, cultural background, and individual genetics all contribute to our personal relationship with sugar.

Experts agree that the perception of taste, including sweetness and bitterness, changes dramatically with temperature, so drinking coffee immediately after brewing can mask its true character. This is why understanding how long to let coffee sit before drinking is crucial for maximizing your enjoyment of every cup.

Did you know that toxic lead diacetate, a salt, was historically used as a sweetener? The widespread assumption that all salts taste salty is a common misconception, but the world of chemistry reveals a much more complex and surprising reality.

While chemically both are ionic compounds, potassium does not taste exactly like salt. Most people describe pure potassium chloride, a common form found in salt substitutes, as having a slightly salty but also distinctly bitter or metallic aftertaste, especially when used in larger quantities. This unique flavor profile explains why it's often blended with sodium chloride in 'light' salt products to improve palatability.

According to research from the University of York, adding sugar to black coffee causes a molecular change that reduces bitterness by altering the distribution of caffeine molecules. This scientific process is the core of understanding what does adding sugar to black coffee do beyond simply adding sweetness.

The ritual of licking salt after a shot, most famously with tequila, is a widespread practice believed to soften the burn of the liquor. While it seems simple, this three-step process of salt, shot, and citrus is grounded in taste science and historical tradition. Understanding the purpose reveals how taste perception can be manipulated for a smoother drinking experience.

The simplest amino acid, glycine, is indeed known for its sweet taste, a characteristic so notable that its name is derived from the Greek word 'glykys' for 'sweet'. This inherent sweetness has made it a valuable ingredient in the food industry for decades. But just how sweet is glycine, and what else contributes to its unique flavor profile beyond a simple sweet flavor?