French · IV The Method
Temperature and Taste Perception
I
Origin
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II
Description
The same food tastes different at different temperatures because the volatile aromatic compounds that carry most flavour perception change their rate of evaporation with temperature; taste receptor sensitivity varies with temperature; and texture changes with temperature, which affects how food releases its flavour compounds on the tongue.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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