Is there a scientific reason for different temperature preferences in food?

Question

Like, for example, why can't I taste food that's hot and prefer my food room temperature? And other people prefer their food directly after it's cooked, and they think room temperature and cold food is disgusting? I know it's a matter of personal preference, but I was just wondering if there's a physiological reason for this. Thanks!

Answer 1

There are CHEMICAL reasons. It is not merely preference. In fact, some foods, once the temperature has been changed, even slightly, the taste of the food is permanently changed.  

Answer 2

Food does indeed taste different at different temperatures, it's not just the sensation of hot and cold in your mouth that changes. If you like the taste of warm beer or cold pizza that's a personal thing. The tongue is a very sensitive piece of equipment and small changes to food can have a large affect on how the taste is perceived.

Answer 3

Most of what we call taste is really smell, and nearly all hydrocarbons are more aromatic at higher temperatures.  Many fats are solid and more inert at lower temperatures.  That's why most people prefer foods hot or warm.  Some is just habit and experience.  If you're not accustomed to high temperature food, the sens of pain from thermal burning overwhelms the sense of smell.