Coffee with sugar is not coffee?

Even if black coffee is romantic, not everyone can stand the taste. It still needs sugar. Why is it that sweetened coffee is not so difficult to taste? Scientists have found that the chemical structure of coffee has changed after adding sugar.

Many people must be dismissive of this problem: of course, it is the sweetness of sugar that suppresses the bitterness, which still needs to be studied. However, researchers at the University of York in the UK found that it was not that simple. In fact, the addition of sugar even changed the chemical properties of caffeine.

Scientists have long believed that sugar suppresses the bitterness of coffee simply because its addition changes the composition of the water. But according to the latest statistical thermodynamics, scientists have found that when caffeine enters hot water, its molecules bind closely together. If sugar is added at this time, it will be added to the structure of caffeine, which changes the taste.

On the new discovery, Professor Shimizu Masaishi of the University of York said: "this discovery is very exciting because the diet problem can be solved theoretically and the equipment involved is no more complex than paper and pen."

Because sugar is one of the most common condiments in our daily life, understanding how it interacts with water or other molecules will help us better control the taste of food.