How does temperature affect the perception of sweetness in sweet tamagoyaki when eaten cold?
Answer
Sweetness registers more prominently because aromatic volatility decreases
For sweet versions of tamagoyaki, which typically contain sugar and mirin, the flavor experience changes markedly upon cooling. Aromatic compounds, which contribute to the immediate perception of flavor when warm, have lower volatility when chilled. This reduction in aromatic release means that the foundational sugars themselves register more distinctly and prominently on the tongue when the omelet is eaten cold. This phenomenon causes the sweet profile to feel more pronounced relative to the savory or aromatic elements when the temperature drops.
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