[Temperature and sensorial qualities of food]

The pleasure of food-intake was emphasized by Brillat-Savarin in XIXo century. Beside pathogen bacterias, bad flavours caused by bacterial growth or enzymatic effects may happen in refrigerators with a mismanaged temperature. We have to distinguish between food-conservation and food-intake temperature. The ideal room-temperature to appreciate a meal is about 22 degrees C with a damp of 60%. Relating to the four main flavours, salt and sweet are at their best at 18 degrees, bitter and sour at 8 degrees. All what is written before can be applied either in the case of sensorial analysis and meal.