Acceptability of Water, Selected Beverages and Foods as a Function of Serving Temperature

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Abstract
In Experiment 1 the consumer acceptability of water, four fruit‐flavored beverages and tea was examined at five serving temperatures (38°, 52°, 74°, 97° and 120°F). Results showed significant main effects of beverage and temperature on acceptability ratings and a significant beverage × temperature interaction. Pure water, which was moderately acceptable at low serving temperatures, was the most unacceptable of all samples at high temperatures. In Experiment 2 the acceptability of three beverages and ten solid foods was examined at five serving temperatures (40°, 55°, 70°, 100° and 135°F). Results showed that the acceptability of each food item was greatest in the temperature range at which the food is normally served; except for foods normally served at ambient temperatures. The importance of temperature/acceptability functions for food and beverage selection under conditions where heating and/or cooling is not feasible, and the relationship of the present data to data on temperature/intensity functions in taste were discussed.

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