How temperature affects food taste

How temperature affects food taste

06.AGO.2014

Same food can have different flavor depending on the consuming temperature. Despite it might seem very obvious, experts from the Leuven Catholic University explain that in as much hot is food’s temperature more intense will be the electrical signal the brain receive about it, something that fosters an enhanced perception of flavor. However, these experts say that the taste perception might decrease when food’s temperature is higher than 35ºC, probably due to the fact that the tongue’s burning sensation hides the tasting nuances.

 

Such reaction is acting as an organism’s warning in order to make us notice that we can actually harm ourselves and that is the reason why we do not pay attention anymore to taste in order to focus on the burning sensation. Even our tongue’s temperature can make that same food has a different flavor. Scientits of School of Medicine from University of Yale found out that if tongue’s frontal area is heat up a sweetest sensation can be triggered, whereas if it is cooled down a sour or salt flavor appears.

 

According to such effects that temperature causes in food’s temperature, we, at Joselito, recommend to store our gastronomic jewel at a room temperature, never in the fridge and consume it at 25ºC, in order to avoid that its organoleptic properties might be affected and enhance its taste. However, we invite you to experiment with the several nuances provided Joselito Spanish ham via the many recipes, cold and hot, that Ferran Adrià specially created for Joselito LAB. If you want to learn more about the storing and consuming patterns of Joselito ham, check out the Carving and Storing Manual.


In Joselito we are aware that all the senses are involved in the experience of taste is a gem of gastronomy as our Iberian ham. That's why we strive to make perfect production process , so that the best ham in the world is magnificent and a pleasure for whom enjoy.

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