Why do cooked foods typically taste better warm (right after cooked) than cool

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Why do cooked foods typically taste better warm (right after cooked) than cool

In: Chemistry

3 Answers

Anonymous 0 Comments

When you “taste” foods, beyond the basic five tastes (sweet, salty, bitter, savory, sour) you are actually smelling them. Which is why food generally tastes blah whenever you have a cold. Whatever the tastes of that food are, those flavor compounds are moving from your mouth back into your nose where your olfactory nerves are activated.

Warm/hot food has more energy in it, so those compounds are more active and move more readily into the nasal cavity.

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