title: [Temperature and sensorial qualities of food].
abstract: The pleasure of food-intake was emphasized by Brillat-Savarin in XIXo century. Beside pathogen bacterias, bad flavours caused by bacterial growth or enzymatic effects may happen in refrigerators with a mismanaged temperature. We have to distinguish between food-conservation and food-intake temperature. The ideal room-temperature to appreciate a meal is about 22 degrees C with a damp of 60%. Relating to the four main flavours, salt and sweet are at their best at 18 degrees, bitter and sour at 8 degrees. All what is written before can be applied either in the case of sensorial analysis and meal.
authors.affiliation: Académie d'Agriculture de France, 18 rue de Bellechasse-75007 Paris.
authors.forename: J
authors.initials: J
authors.lastname: Puisais
authors.forename: M P
authors.initials: MP
authors.lastname: Durand
mesh_terms: D005519:Food Preservation / Q000379:methods*; D006801:Humans; D012034:Refrigeration; D013649:Taste