MOSCOW, 22 APR — RIA Novosti. Danish scientists have found that during the reception, coffee taste sensations of the person are changed and sweet foods seem sweeter and the bitter not so bitter. The study is published in the journal Foods.
the Predilection of coffee lovers to the dark bitter chocolate now have a scientific explanation.
Researchers from Aarhus University in Denmark Alexander Vik Fjeldstad (Alexander Wieck Fjældstad) and Enrique Fernandez (Henrique Fernandes) conducted a sensitivity analysis chemosensory people consume coffee in order to find out, does this drink taste and smell sensitivity.
In the course of the study 156 subjects, the scientists tested the sense of smell and taste sensations before and after drinking coffee. It turned out that the perception of odors and coffee is not affected, but the taste is affected in a special way.
“People after drinking coffee has become more sensitive to sweets and less sensitive to bitterness” — are in the press release of the University of Fjeldstad words.
to exclude the influence of caffeine, the researchers repeated the experiment using decaffeinated coffee, and the results were exactly the same.
“Probably, this effect is created by some bitter substances in coffee, the scientist said. — This can explain that people like along with coffee dark chocolate. Its taste becomes much milder because the bitterness is muted and the sweetness increased”.
the Authors note that the effects of coffee on taste sensations in all of the subjects were short, and were recorded only during the reception of the drink.
According to scientists, the study results not only provide a better understanding of how taste buds, but can have a real practical value. People have different chemosensory sensitivity, and the challenge of food manufacturers is to find a universal flavors, is equally perceived by all.
Testing of new products is usually conducted separately from the others, and the subjects, as a rule, refrain from eating any food prior to the beginning of taste tests. But in life, the authors note, it is not so — people consume foods in combination, and to test the taste of the products, in their opinion, is also necessary in combination.
“we Know that our feelings affect each other, but it is surprising that our sensation of sweetness and bitterness so easily influenced. Additional research in this area may be important to regulate the use of sugars and sweeteners as food additives,” explains Fjeldstad.
In particular, according to the authors, the new data can be used for conscious to reduce sugar and calories in the food that will be useful for those who are overweight and diabetes.
