Now, when the seasonal tangerines are in this condition, they taste sweeter when eaten.

Tangerines, which are mainly harvested from October, taste best when eaten cool rather than warm. This is a scientifically proven fact.

The main sugar that gives tangerines their sweetness is 'fructose.' Fructose changes slightly in form depending on the temperature. The OH group attached to the fifth carbon can point downward when the temperature is high, or upward when it is low. The one attached downward is called the alpha form, and the one attached upward is called the beta form. The beta form is three times sweeter than the alpha form. In other words, tangerines stored in the refrigerator, which contain more beta-form fructose than those kept at room temperature, are also sweeter.

If you put it in the freezer, claiming you will eat it sweeter, the sweetness may actually be less. Oranges become even sweeter. However, the tongue cannot perceive that taste. The taste receptors called 'taste buds' on the surface of the tongue become numb if they are too cold or too hot, preventing the sensation of taste. Even if taste molecules are recognized by the taste buds and transmitted to the brain, the brain also perceives taste differently depending on the temperature. Eating something suddenly cold is perceived more as salty rather than sweet. This is confirmed in a paper published in Nature. The most delicious way to enjoy a tangerine is to store it in the refrigerator, then leave it at room temperature for a while before eating. This applies not only to tangerines but to all fruits rich in fructose.

If you want to enjoy tangerines deliciously, it is also important to choose naturally tasty tangerines. The thinner the peel, the more likely it is to be delicious. The mandarin orange commonly eaten, called Onju-tangerine, needs to be stressed more to develop a strong aroma and higher sugar content, which tends to result in smaller tangerines with thinner peels. Additionally, the peel is composed of a high-molecular carbohydrate called pectin, and if the tangerine peel is thick, it may not be converted into small sugar units and likely remains in a polymer form. Hallabong, on the other hand, is larger with a thicker peel, which makes it more delicious.

Meanwhile, eating a lot without moderation because it tastes good can lead to weight gain. This is because eating just 3.5 tangerines provides roughly the same calories as a bowl of steamed rice (143 kcal). From a nutritional perspective, it is appropriate to eat about two tangerines a day. Even with this amount, you can sufficiently meet the daily vitamin C intake recommended for adults by the Korean Nutrition Society.

<Source: Health Chosun>