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Flavour is a key driver of liking, purchase behaviour and consumption of food and beverages. Determining how individuals differ in their perception of flavour is important to fully understanding dietary choices and habitual diet-related health outcomes. Thermal tasting-the capacity to experience a phantom taste when small areas of the tongue are rapidly heated or cooled-associates with greater orosensory acuity for tastants in aqueous solutions. This study sought to extend this finding anddoi:10.1186/s13411-016-0049-1 fatcat:heswqzd6vrbjdkfrxopopbijsa