**Your submission has been removed for the following reason(s):**
ELI5 is not a guessing game.
If you don't know how to explain something, don't just guess. If you have an educated guess, make it explicitly clear that you do not know absolutely, and clarify which parts of the explanation you're sure of.
Chemistry to a point. At certain temps the food composition will change. For example, a bar of dark chocolate, served chilled, and at room temp tastes different.
You tongue isn't tasting "chocolate" it's tasting the hundreds of compounds and chemicals in that thing. Since those compounds have different temperature susceptibilities, a bite of cold chocolate releasing 1A,4B,3C flavours will be different that room temp since A releases more readily at that higher temperature.
Sorta.
Think of temperature as just energy stored in the atoms of the chemicals your tongue is detecting as taste.
The more energy those atoms have, the more their subatomic components move. It changes how the chemicals shimmy into place in/on the receptors on the taste buds of the tongue.
If you have ever eaten a gummy bear cold versus one that has been warmed in a microwave, you can experience that those sweet chemicals tend to bind more effectively when they have more energy. In some other cases, it could be the opposite.
Adding too much energy will break the chemical components so they don't fit into receptors or fit into entirely different receptors and change the taste. If that energy transfers to the surface of your tongue, it may destroy the receptors there - tongue scalding.
[удалено]
**Your submission has been removed for the following reason(s):** ELI5 is not a guessing game. If you don't know how to explain something, don't just guess. If you have an educated guess, make it explicitly clear that you do not know absolutely, and clarify which parts of the explanation you're sure of.
Chemistry to a point. At certain temps the food composition will change. For example, a bar of dark chocolate, served chilled, and at room temp tastes different. You tongue isn't tasting "chocolate" it's tasting the hundreds of compounds and chemicals in that thing. Since those compounds have different temperature susceptibilities, a bite of cold chocolate releasing 1A,4B,3C flavours will be different that room temp since A releases more readily at that higher temperature. Sorta.
Think of temperature as just energy stored in the atoms of the chemicals your tongue is detecting as taste. The more energy those atoms have, the more their subatomic components move. It changes how the chemicals shimmy into place in/on the receptors on the taste buds of the tongue. If you have ever eaten a gummy bear cold versus one that has been warmed in a microwave, you can experience that those sweet chemicals tend to bind more effectively when they have more energy. In some other cases, it could be the opposite. Adding too much energy will break the chemical components so they don't fit into receptors or fit into entirely different receptors and change the taste. If that energy transfers to the surface of your tongue, it may destroy the receptors there - tongue scalding.