(单词翻译:单击)
Does an ice-cold drink actually taste better than the same beverage at room temperature? Depends on what its taste is: a new study finds that the intensity of some flavors varies with temperature. The work is in the journal Chemosensory Perception.
冰镇饮料真的比室温下的饮料好喝吗？这要看你喝什么口味的饮料。一项新的研究发现口味的强度随着温度的变化而变化。这个成果发表在《化学感知》杂志上。
Researchers took solutions that tasted bitter, sour, sweet, or astringent—a flavor found in legumes and raw produce that creates a dry, puckering feel in the mouth. They either chilled the solutions to 5 degrees Celsius, the recommended temperature for keeping food cool…or heated the solutions to 35 degrees Celsius, a couple degrees below human body temperature. Volunteers then rated the tastes.
研究人员拿出苦，酸，甜以及涩的溶液，这个涩涩的味道是从豆科植物中提取的，让人在嘴巴里觉得是干干、冲冲的味道。要么把这些溶液冷却至5℃，这是让食物保持新鲜的温度。或者加热到35℃，这个温度比人类正常的体温低了一些。然后志愿者品评这些溶液。
Both sour and astringent solutions tasted stronger at warm temperatures, and the intensity lasted longer than it did with chilled drinks. Bitter flavors came through best when chilled. And temperature had no effect on perception of sweetness.
酸和涩的味道在热的情况下尝起来更强烈，并且比在冷冻的情况下持续的时间更长。苦的味道在冷冻的情况下最强烈。对于甜味冷或者热没有什么区别。
For most people, temperature can enhance flavors. But for some, dubbed thermal tasters, temperature alone can be a flavor. Heating or cooling parts of the tongue creates the sensation of taste without food—a finding that’s hard to swallow.
对大多数人来讲，温度可以加强口味，但是对于一些被称为“热品酒师”的人来说，温度本身就是一种味道。在没有食物的情况下，加热或者冷冻舌头的一部分，产生一种口味。这件事让人难以相信。
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