Thermal taste is the phenomenon whereby taste is induced in some individuals through the application of a changing temperature stimulus to the tongue. Research into thermal taste is currently limited by inefficient phenotyping methods, which result in large numbers of unclassified individuals. This study evaluated the performance of a new, rapid combined phenotyping approach (RapCoTT) compared to two classification approaches using traditional phenotyping methods. RapCoTT was found to be more efficient at classifying participants, whilst showing consistency in classification with existing approaches. However, learning effects impacted the efficiency of all methods, which are a likely consequence of the unusual nature of thermal taste. It was concluded that three training steps be included for the phenotyping, namely taste exposure, TCATA training and a practice run. RapCoTT was found to evoke similar patterns of perceived tastes to other methods, with some exceptions. RapCoTT provides a more efficient tool for categorising participants for comparing sensory perception and food choice behaviours within the Thermal taste phenotype and provides a robust approach for future research into the phenomenon of thermal taste.

热味是通过对舌头施加变化的温度刺激而在某些个体中诱发味觉的现象。目前对热味的研究受到低效的表型方法的限制，导致大量未分类的个体。本研究评估了一种新的快速组合表型方法 (RapCoTT) 与使用传统表型方法的两种分类方法相比的性能。RapCoTT 被发现在对参与者进行分类方面更有效，同时在分类方面与现有方法保持一致。然而，学习效果影响了所有方法的效率，这可能是热味异常性质的结果。得出的结论是，表型分析包括三个训练步骤，即味觉暴露、TCATA 培训和练习赛。发现 RapCoTT 能唤起与其他方法类似的感知口味模式，但有一些例外。RapCoTT 提供了一种更有效的工具，用于对参与者进行分类，以比较热味表型中的感官知觉和食物选择行为，并为未来对热味现象的研究提供可靠的方法。