ArticleFoods (Basel, Switzerland)2018
What Temperature of Coffee Exceeds the Pain Threshold? Pilot Study of a Sensory Analysis Method as Basis for Cancer Risk Assessment.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 25 citations in OpenAlex.
- A soft thermal sensor for the continuous assessment of flow in vascular access.Nature communications · 2025Article
- Impact of beverage temperature on consumer preferences for black coffee.Scientific reports · 2022Article
- Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity.Foods (Basel, Switzerland) · 2021Article
- Dietary and Environmental Determinants of Oesophageal Cancer in Arsi Zone, Oromia, Central Ethiopia: A Case-Control Study.Cancer management and research · 2021Article
- Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are "Very Hot".Foods (Basel, Switzerland) · 2020Article
- Influence of the Brewing Temperature on the Taste of Espresso.Foods (Basel, Switzerland) · 2020Article
- Analysis of Sensory Properties in Foods: A Special Issue.Foods (Basel, Switzerland) · 2019Article
- Investigating tea temperature and content as risk factors for esophageal cancer in an endemic region of Western Kenya: Validation of a questionnaire and analysis of polycyclic aromatic hydrocarbon content.Cancer epidemiology · 2019Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The International Agency for Research on Cancer (IARC) evaluates "very hot (>65 °C) beverages" as probably carcinogenic to humans. However, there is a lack of research regarding what temperatures consumers actually perceive as "very hot" or as "too hot". A method for sensory analysis of such threshold temperatures was developed. The participants were asked to mix a very hot coffee step by step into a cooler coffee. Because of that, the coffee to be tasted was incrementally increased in temperature during the test. The participants took a sip at every addition, until they perceive the beverage as too hot for consumption. The protocol was evaluated in the form of a pilot study using 87 participants. Interestingly, the average pain threshold of the test group (67 °C) and the preferred drinking temperature (63 °C) iterated around the IARC threshold for carcinogenicity. The developed methodology was found as fit for the purpose and may be applied in larger studies.
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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.