Researchers at Oxford University have found that high-pitched music enhances the flavour of sweet and sour foods, while low-pitched sounds enhances bitter flavours.
The idea that humans can only detect five basic tastes is “outdated” and needs to be revised, according to an Oxford University professor.
The environment in which you experience a wine has a “profound” effect on how you will perceive it to taste, according to an Oxford University professor.
© 2015 Union Press Ltd | Unit 122, 30 Great Guildford Street, London SE1 0HS, UK | Registered in England and Wales No. 03606414 | Tel: +44 (0)20 7803 2420