Listen "What happens to coffee when it cools down?"
Episode Synopsis
#151
If you drink coffee, then you know that it starts to taste super different as it goes from hot to cold. Is it just the change in temperature that makes it seem like it tastes different? Or is there a little more chemistry going on? Let's find out.
References from this episode
https://pubs.acs.org/doi/10.1021/acs.jafc.0c01373
https://pubs.acs.org/doi/10.1021/jf048701t
https://www.nature.com/articles/s41598-017-18247-4
https://sca.coffee/sca-news/podcast/86/elucidating-the-bitter-taste-of-coffee-expo-lectures-2019
https://pages.uoregon.edu/chendon/coffee_literature/2012%20Coffee%20Emerging%20Health%20Effects%20and%20Disease%20Prevention,%20Coffee%20Constituents,%20Chapter%202.pdf
https://pubmed.ncbi.nlm.nih.gov/26712785/
https://www.nature.com/articles/s41598-018-34392-w
https://www.acs.org/pressroom/newsreleases/2020/april/using-chemistry-to-unlock-the-difference-between-cold--and-hot-brew-coffee-video.html
https://www.nature.com/articles/s41598-020-73341-4
https://pubmed.ncbi.nlm.nih.gov/36010440/
https://www.sciencedirect.com/science/article/pii/S0963996918306203
https://www.sciencedirect.com/science/article/abs/pii/S0963996914001409
https://www.compoundchem.com/tag/coffee/
https://www.science.org/content/article/coffees-bitter-mystery
https://www.compoundchem.com/2014/01/30/why-is-coffee-bitter-the-chemistry-of-coffee/
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Avishai Barnoy
Hunter Reardon
★ Support this podcast on Patreon ★
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If you drink coffee, then you know that it starts to taste super different as it goes from hot to cold. Is it just the change in temperature that makes it seem like it tastes different? Or is there a little more chemistry going on? Let's find out.
References from this episode
https://pubs.acs.org/doi/10.1021/acs.jafc.0c01373
https://pubs.acs.org/doi/10.1021/jf048701t
https://www.nature.com/articles/s41598-017-18247-4
https://sca.coffee/sca-news/podcast/86/elucidating-the-bitter-taste-of-coffee-expo-lectures-2019
https://pages.uoregon.edu/chendon/coffee_literature/2012%20Coffee%20Emerging%20Health%20Effects%20and%20Disease%20Prevention,%20Coffee%20Constituents,%20Chapter%202.pdf
https://pubmed.ncbi.nlm.nih.gov/26712785/
https://www.nature.com/articles/s41598-018-34392-w
https://www.acs.org/pressroom/newsreleases/2020/april/using-chemistry-to-unlock-the-difference-between-cold--and-hot-brew-coffee-video.html
https://www.nature.com/articles/s41598-020-73341-4
https://pubmed.ncbi.nlm.nih.gov/36010440/
https://www.sciencedirect.com/science/article/pii/S0963996918306203
https://www.sciencedirect.com/science/article/abs/pii/S0963996914001409
https://www.compoundchem.com/tag/coffee/
https://www.science.org/content/article/coffees-bitter-mystery
https://www.compoundchem.com/2014/01/30/why-is-coffee-bitter-the-chemistry-of-coffee/
Check out our website at chemforyourlife.com
Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
We love using Transistor to host our podcast -> Check it out to be sure your podcast makes a bang.
Thanks to our monthly supporters
Ciara Linville
J0HNTR0Y
Jeannette Napoleon
Cullyn R
Erica Bee
Elizabeth P
Sarah Moar
Rachel Reina
Letila
Katrina Barnum-Huckins
Suzanne Phillips
Nelly Silva
Venus Rebholz
Lyn Stubblefield
Jacob Taber
Brian Kimball
Emerson Woodhall
Kristina Gotfredsen
Timothy Parker
Steven Boyles
Chris Skupien
Chelsea B
Bri McAllister
Avishai Barnoy
Hunter Reardon
★ Support this podcast on Patreon ★
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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