Can the temperature of the food we eat affect the intensity of its taste? It depends on the taste, according to a new study by Dr. Gary Pickering and colleagues from Brock University in Canada. Their work shows that changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent (e.g. cranberry juice) tastes but not sweetness. Their work is published online in Springer’s Chemosensory Perception journal.