May 15, 2015 by fhsteinbart
Scientists at Cornell university have found that loud noises inhibit sweet taste perception, and enhance savory or umami. German researchers have likewise found at Lufthansa that travelers preferred tomato juice and beer over other foods and beverages. This suggests, that quiet introspective environments are more suited to sweeter, saltier, and tarter foods and beverages. While not all the research is in, most scientists would agree there should be more study on the effects of the environment in regards to gastronomics. Therefore I think it is more prudent to go out into differential environments and try both noisy and quiet environments and see which beers are more readily analyzed by palette sensory analysis.