Temperature of served water can modulate sensory perception and acceptance of food

• Published in: Food quality and preference 2013-06, Vol.28 (2), p.449-455
• Main Authors: Mony, Pauline, Tokar, Tonya, Pang, Peggy, Fiegel, Alexandra, Meullenet, Jean-François, Seo, Han-Seok
• Format: Article
• Language: English
• Subjects: Asians; beverages; Cheddar cheese; chocolate; Cross-cultural difference; Dark chocolate; drinking; Food acceptance; Food perception; mouth; Oral temperature; sweetness; tea; Temperature of served water; water temperature
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/j.foodqual.2012.12.002

► Cross-cultural differences exist in the temperature of water served with meals. ► Food perception and acceptance can be influenced by oral temperature. ► Temperature of served water alters the sweetness of chocolate subsequently consumed. ► Temperature of served water affects the overall liking for the subsequent chocolate. Cross-cultural differences exist in the typical temperature of water served with meals. North American people typically drink iced water/beverages while eating, whereas European or Asian people show a preference for room temperature water or hot water/tea, respectively. It has been reported that food perception and acceptance are influenced by oral temperature, as well as by serving temperature of food. Based on the fact that the iced or hot water served with meals can alter the oral temperature, the present study aimed to determine whether the temperature of served water can affect the sensory perception and acceptance of food subsequently consumed. Following a mouth rinse with water served at 4, 20, and 50°C for 5s, two different types of food, dark chocolate and cheddar cheese, were evaluated in terms of sensory intensity and overall liking. For the dark chocolate, the intensity ratings for sweetness, chocolate flavor, and creaminess were significantly lower when following water at 4°C than when following water at either 20 or 50°C. However, the modulatory effect of water temperature on sensory perception was not obtained with cheddar cheese. In addition, the temperature of served water altered the acceptance for the foods subsequently presented. Specifically, the overall liking for the dark chocolate was significantly lower when following water at 4°C than when following water at either 20 or 50°C. In conclusion, the present study demonstrates new empirical evidence that the consumption of iced water can decrease perceived intensities of sweetness, chocolate flavor, and creaminess for subsequently consumed chocolate. Our findings may provide one of plausible answers to the question of why North American people, who are more used to drinking iced water, show a strong preference for more highly sweetened foods.