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Temperature and sensorial qualities of food.

Température et qualités sensorielles des aliments.

Author(s) : PUISAIS J., DURAND M. P.

Type of excerpt: Other

Summary

The pleasure of food intake was emphasized by Brillat-Savarin in the XIXth century. Besides pathogenic bacteria, off flavours caused by bacterial growth or enzymatic effects occur in refrigerators when the temperature is mismanaged. The authors distinguish between food-conservation and food-intake temperatures. The ideal room temperature required to appreciate a meal is about 22 °C with a humidity level of 60%. For the four main tastes, salty and sweet sensations are at their best at 18 °C, and bitter and sour sensations at 8 °C.

Details

  • Original title: Température et qualités sensorielles des aliments.
  • Record ID : 2003-0815
  • Languages: French
  • Source: La chaîne du froid et l'aliment.
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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