ArticleChemical senses2015
Temperature Affects Human Sweet Taste via At Least Two Mechanisms.
Article in Chemical senses, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
20 citing papers in PubMed, 42 citations in OpenAlex.
- Trial
- Taste Perception of Branched Maltooligosaccharides.Journal of agricultural and food chemistry · 2026Article
- Sweet Taste Adaptation to Sugars, Sucralose, and Their Blends: A Human and Rodent Perspective.Nutrients · 2025Article
- Taste Perception of Sugar-Free Isomaltooligosaccharides.ACS food science & technology · 2025Article
- Taste of common prebiotic oligosaccharides: impact of molecular structure.Chemical senses · 2024Article
- Effects of temperature on action potentials and ion conductances in type II taste-bud cells.American journal of physiology. Cell physiology · 2023Article
- Taste perception of oligosaccharides derived from pullulan.Chemical senses · 2023Article
- Response of blood glucose and GLP-1 to different food temperature in normal subject and patients with type 2 diabetes.Nutrition & diabetes · 2022Article
- Taste perception of cyclic oligosaccharides: α, β, and γ cyclodextrins.Chemical senses · 2022Article
- From receptors to the brain: Psychophysical clues to taste physiology.Current opinion in physiology · 2021Article
- Impact of capsaicin on aroma release and perception from flavoured solutions.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2021Article
- The neuroscience of sugars in taste, gut-reward, feeding circuits, and obesity.Cellular and molecular life sciences : CMLS · 2020Review
- Sweet Thermal Taste: Perceptual Characteristics in Water and Dependence on TAS1R2/TAS1R3.Chemical senses · 2020Article
- Selective Effects of Temperature on the Sensory Irritation but not Taste of NaCl and Citric Acid.Chemical senses · 2019Article
- Modulation of taste processing by temperature.American journal of physiology. Regulatory, integrative and comparative physiology · 2017Review
- Use of Adult Sensory Panel to Study Individual Differences in the Palatability of a Pediatric HIV Treatment Drug.Clinical therapeutics · 2017Observational
- Article
- Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans.Chemical senses · 2017Article
- High maltose sensitivity of sweet taste receptors in the Japanese macaque (Macaca fuscata).Scientific reports · 2016Article
- The Effect of Temperature on Umami Taste.Chemical senses · 2016Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose but increases sweet taste adaptation. In experiment 1, subjects rated the sweetness of sucrose, glucose, and fructose solutions at 5-41 °C by dipping the tongue tip into the solutions after 0-, 3-, or 10-s pre-exposures to the same solutions or to H2O; experiment 2 compared the effects of temperature on the sweetness of 3 artificial sweeteners (sucralose, aspartame, and saccharin); and experiment 3 employed a flow-controlled gustometer to rule out the possibility the effects of temperature in the preceding experiments were unique to dipping the tongue into a still taste solution. The results (i) confirmed that mild cooling does not attenuate sweetness but can increase sweet taste adaptation; (ii) demonstrated that cooling to 5-12 °C can directly reduce sweetness intensity; and (iii) showed that both effects vary across stimuli. These findings have implications for the TRPM5 hypothesis of thermal effects on sweet taste and raise the possibility that temperature also affects an earlier step in the T1R2-T1R3 transduction cascade.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.