Danish Scientists Have Discovered That Coffee Changes The Sense Of Taste
Danish scientists have found that a person who drinks coffee, taste changes-sweet food seems sweeter, and bitter-not so bitter. The results of the study are published in the MDPI journal.
The coffee drinkers' penchant for dark, bitter chocolate has now been scientifically explained.
Researchers from Aarhus University Alexander Wieck Fjældstad and Henrique Fernandes analyzed the chemosensory sensitivity of people who drink coffee to find out whether this drink affects the taste and olfactory sensitivity.
In the study, 156 volunteers tested their sense of smell and taste before and after drinking coffee. It turned out that the perception of coffee odors does not affect, but the taste has a peculiar effect.
"People after drinking coffee became more sensitive to sweetness and less sensitive to bitterness," Fjeldstad said in a University press release. To eliminate the effects of caffeine, the researchers repeated the experiment with coffee without it, and the results were exactly the same.
"Probably, this effect is created by some bitter substances in coffee," the scientist says. — This can explain why people like dark chocolate with coffee. Its taste becomes much softer, because the bitterness is muted, and the sweetness is increased."
The authors note that the effect of coffee on the taste sensations of all the volunteers was short-lived and was recorded only when they drank it.
According to scientists, the results of the study not only allow us to better understand how the taste buds work but also can have real practical significance. People have different chemosensory sensitivities, and the task of food manufacturers is to find universal flavors that all perceive the same.
New products are usually tested separately from others, and participants usually refrain from eating any food until the taste tests begin. But in life, the authors note, everything is not so — people use products in combination, so it is necessary to test the taste in the same way.
"It is known that our feelings affect each other, but it is surprising that feelings of sweetness and bitterness are so easily influenced. Additional research in this area may have implications for regulating the use of sugar and sweeteners as food additives," explains Fjeldstad.
In particular, the authors believe, these data can serve to consciously reduce sugar and calories in food, which will be useful for those who are overweight and diabetic.