Influence of temperature on taste perception
Open accessAbstract
Daily experience tells us that temperature has a strong influence on how we taste. Despite the longstanding interest of many specialists in this aspect of taste, we are only starting to understand the molecular mechanisms underlying the temperature dependence of different taste modalities. Recent research has led to the identification of some strong thermosensitive molecules in the taste transduction pathway. The cold activation of the epithelial Na(+) channel and the heat activation of the taste variant of the vanilloid receptor (TRPV1t) may underlie the temperature dependence of salt responses. Heat activation of the transient receptor potential channel TRPM5 explains the enhancement of sweet taste perception by warm temperatures. Current development of methods to study taste cell physiology will help to determine the contribution of other temperature-sensitive events in the taste transduction pathways. Vice versa, the analysis of the thermodynamic properties of these events may assist to unveil the nature of several taste processes.
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The threshold for detection of sweet tastes, as well as bitter, salty and sour, shows a U-shaped response as a function of temperature, with the lowest threshold in the 20-30 C temperature range.
“the threshold for detection of sweet tastes (as well as bitter, salty and sour) shows a U-shaped response as a function of temperature, with the lowest threshold, i.e., highest sensitivity, in the 20-30 C temperature range [128-130].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [130]
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- Authors
- Talavera, K., Ninomiya, Y., Winkel, C., Voets, T., & Nilius, B.
- Affiliations
- KU Leuven (BE)
- Kyushu University (JP)
- Corresponding author
- Talavera, K.
- Venue
- Cellular and Molecular Life Sciences
- Published
- 2006-12-18
- Volume
- 64
- Issue
- 4
- Pages
- 377-381
- ISSN
- 1420-682X (ISSN-L)
- 1420-9071
- PMC
- PMC11149431
- OpenAlex
- W2025137341
- Cited by
- 104
- References
- 49
- Citations by year
- 2026: 4 · 2025: 13 · 2024: 9 · 2023: 4 · 2022: 7 · 2021: 3 · 2020: 10 · 2019: 4 · 2018: 6 · 2017: 3 · 2016: 10 · 2015: 4 · 2014: 9 · 2013: 5 · 2012: 4
- FWCI
- 1.17
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Cellular and Molecular Life Sciences (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Lirias (KU Leuven) (submittedVersion, other-oa)
- Funders
- Australian Government
- Vlaamse regering
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Neuroscience › Sensory Systems › Ion Channels and Receptors
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- taste transduction, epithelial Na+ channel, TRPM5, sweetness perception, salt taste perception
- MeSH terms
- Animals, Humans, Ice Cream, Taste, Temperature, Sodium Channels, Ion Channel Gating, Transient Receptor Potential Channels, Rats
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