Some people like food or beverages hot and some like them cold. What’s the difference? 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 tastes but not sweetness. Their work is published online in Springer’s Chemosensory Perception journal. Humans receive tastes through sensory organs called taste buds concentrated on the top of the tongue. Taste is sensed through taste cells, which are known as taste buds. There are about 100,000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat.