Effects of temperature on the perceived sweetness of sucrose

@article{Bartoshuk1982EffectsOT,
  title={Effects of temperature on the perceived sweetness of sucrose},
  author={Linda M. Bartoshuk and K. Rennert and Judith Rodin and Joseph C Stevens},
  journal={Physiology & Behavior},
  year={1982},
  volume={28},
  pages={905-910}
}
The sweetness of sucrose depends on the temperature as well as the concentration of a solution. The main effect is that relatively low concentrations gain sweetness as temperature increases. This effect diminishes with progressively higher concentration and finally becomes negligible at about 0.5 M. At this concentration the various functions that relate perceived sweetness to concentration for various temperatures converge. The mechanism of the taste-temperature interaction is speculative, but… CONTINUE READING
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