Premium
Influence of Temperature on Taste Intensity and Degree of Liking of Drinking Water
Author(s) -
Pangborn Rose Marie,
Bertolero Linda L.
Publication year - 1972
Publication title -
journal ‐ american water works association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.466
H-Index - 74
eISSN - 1551-8833
pISSN - 0003-150X
DOI - 10.1002/j.1551-8833.1972.tb02739.x
Subject(s) - taste , degree (music) , intensity (physics) , chemistry , food science , environmental science , physics , optics , acoustics
The degree to which a person reacts to dissolved minerals in water varies with the temperature. The intensity of taste is greatest for water at body temperature and room temperature, and is significantly reduced by chilling or heating.