why sweet dishes taste better at low temperature and salty dishes taste better at high temperature. Give reason.
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31
bcoz the low temp is stable property of stable and high tem is not stable
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14
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Food temperature plays an important role in taste perception. Most of the flavors present in the salty food are conveyed via oils and fats. Heat generally volatilizes the flavoring compounds of food and make it easy to spread them on human palate. It permits readily detection of taste by the olfactory system, that plays an important role in flavor perception.
On the other hand, taste perception for sweetness works in inverse relation to temperature. For example, at high-temperature ice-cream tastes sweeter and is very hard to drink.
Thus, 'salty food tastes better at high temperature and sweet dishes taste better at low temperature.'
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